By Henry M. Holden

If you could go back 100 years, tomatoes were then as they are today  , a manufactured food. Five of the southern counties of New Jersey, Gloucester, Salem, Burlington, Cumberland and Camden produced thousands of acres of tomat0es. Fields  stretched for miles during the picking season which, weather permitting, is from July to October.

From Philadelphia and other nearby cities, whole families would move into a township and spend the summer traveling from one farm to another farm. They camped out in temporary quarters supplied by the farmer. The children spend their days if they are old enough, picking tomatoes or playing nearby.

Some grandmothers may remember when a tomato was considered poisonous. During a courtship the grandmothers would acquire called “Love Apples” Because they were used in France as a token of love. If the groom-to-be ate the apples and survived, he would be considered ready for marriage.

The reasons to celebrate tomatoes are numerous! Who doesn’t love a hot bowl of tomato soup on a cold winter night, or a ripe chilled tomato and fresh mozzarella salad in the summer?

Delicious anytime, tomatoes are nutrient-dense and come in dozens of varieties. At the Campbell Soup Company, the story of the tomato is particularly special. In October, we celebrate National Tomato Month by learning about the rich history of the tomato.

 Campbell’s sustainable tomato farming practices, and of course, by enjoying some of Campbell’s varieties. Tomato condensed soup and appetizing dishes from Campbell’s Kitchen.

A Mystery solved, maybe. The origin of tomato remains a mystery to some people. According to some, skeptics, the tomato was most likely cultivated in either Mexico or Peru, then carried to Europe by Spanish explorers before making its way around the world. According to others tomatoes were discovered by the Conquistadors who introduced it to Europe. Around 1600 the Italians discovered its value in making spaghetti sauce. The rest of the world civilized world allowed the Italians take the risk of being poisoned (they thought) and it  was not until the 19th century did the civilized world consider tomato  sauce to be a serious part of the dining experience.

 In the early 1800s, the “Jersey tomato” came to be, when tomatoes were first introduced to the appropriately named Garden State. By the mid-1800s, tomato farming grew greatly to keep up with the demand of the tomato market and canning industry. In 1869, the business that would one day become the Campbell Soup Company was started.

The first can of Campbell’s ready-to-eat soup was introduced in 1895, and in 1897, the primary line of condensed soups was released. One of the first flavors was oxtail, along with tomato, chicken, vegetables and consommé. Over the years, Campbell’s Tomato condensed soup became a top 10 shelf-stable food item sold in United States’ grocery stores. Campbell is a growing global food company offering “real food that matters for life’s moments,: and continues to offer great tasting products paired with commitment to customer preferences and sustainability.

An integral part of the company is its support of sustainable agriculture. Since the mid-1900s, when tomato processing was brought to California, family-owned farms have been growing Campbell’s high-quality tomatoes. Some family farms have been growing with Campbell for more than 65 years, and are in their fourth generation of farmers, and 80-percent of Campbell’s growers have been partners for at least 25 years.

In 2013, the average distance from a partnering field to a  processing plant is just 37 miles! This is remarkable, as these partnering farms deliver over a ton of tomatoes to Campbell per year. 

Dr. Sonke, manager of the Agriculture Sustainability Program at Campbell, shared his expertise on tomato farming. The Agriculture Sustainability Program was spearheaded by Dr. Sonke, and launched in 2012, with a focus on five priority areas: water use, greenhouse gases, fertilizer use, soil quality, and pesticides. 

Campbell promotes drip irrigation among its growers to improve water conservation, reduce greenhouse gas emissions, and help prevent soil erosion. In 2013, drip irrigation was used on 42-percent of the acres where Campbell’s tomatoes were grown. This method uses approximately 25-percent less water than traditional irrigation methods. In addition, greenhouse gas emissions are reduced by roughly 25-percent when drip irrigation is used to deliver fertilizer closer to plant roots. Dr. Sonke discussed Campbell’s promotion of on-farm biodiversity through individualized farm efforts such as owl boxes to promote natural pest control, and hedgerows on farm margins to promote beneficial birds and insects.

Through these combined efforts, Campbell has displayed efficient use of water during crop production, has received several awards for reduced pesticide use, and has managed to enhance biodiversity on farms. The bulk of Campbell’s responsible agriculture efforts focused on the cultivation of tomatoes. With the popularity of tomatoes and its high market demand, it is important that tomato farming maintains a focus on sustainable, environmentally smart agricultural methods.

Americans now consume a per-person average of about 45-pounds of tomatoes per year. The tomato follows directly behind the potato as one of the most frequently consumed vegetables in the world. Amazingly the tomato is an ingredient in varying amounts in hundreds of products as diverse as Campbell’s. 

To continue the celebration of the tomato at home, incorporate Campbell’s Tomato soup as a secret ingredient into some delicious recipes that Campbell’s Kitchen has prepared, including a Grilled Bruschetta Chicken, Glazed Carrot Raisin Cupcakes, and Coconut Tomato Red Curry. Get more tasty tomato ideas on their website.

This October, it’s easy to see why tomatoes, with their mysterious origin, are something to celebrate! With simple recipes, your family can enjoy tomatoes all year long.

The rest of the civilized world was content to let the Italians take the risk of poisoning and it was not until the middle of the 19th century that the tomato was considered a serious food. People began growing a few plants, mini gardens, but no one thought of a tomato farm.

The first seeds found their way to New Jersey from Florida in 1812 when Dr. Ephraim Buck, of Cumberland County, began experimenting with them. A few other foods can be enjoyed in many ways. Cooked, pickled or uncooked tomatoes are equally easy and healthy. New Jersey, in 1931, first produced the largest and the latest form of this valuable food, tomato juice sales of this delicious drink. And it becomes more popular each year. Most farmers contract the entire crop with the canning companies of which there are more than a dozen in New Jersey. Among them, there are prominent canneries like  Campbell soup company at Camden. The farmers in the Canning company agreed on the number of acres to be planted and the price that and a price that a certain number of acres could be planted in the price on a certain degree of fruit will bring.

Tomatoes are divided into two acceptable classes, according to a standard set by the USDA for tomato canning and for manufacturers of strained tomato products. Except for the elimination of decayed and green tomatoes called culls, the grower is not required to grade his own crop. Tons of tomatoes are not required to be created by young crab tomatoes, arriving by truck train and boat at these canaries are recorded by inspectors from New Jersey DA. The Department of Agriculture takes several baskets at random from each truck and examines them. Upon determining the percentage of curls and the grades one and two by their proportionate weights, the inspector presents certified showing the presence of each grade to the both the canner and the crew.

The larger canning companies maintain farms and laboratories with a experiment with different types of stock and cross breeding, they have developed heavy, juicy tomatoes with better color and flavor, especially desired for the manufacturer of tomato juice. Scientists at the New Jersey DA Station have rules that make valuable contributions to the development of New Jersey soil and climate.

Improved strains are constantly being developed by the process of crossbreeding. When a promising plant has developed enough to have some small green fruit from some buds and blossoms, the fruit is cut off so that the strength will go into the remaining blossoms. Instead of allowing the plant to colonize itself, the stems of the blossoms are removed with surgical tweezers. The flower of the flower clusters is then tied up with little balloons of oil paper or fine cheese cloth and allowed to develop. This protects them from receiving power from all the flowers or plants of unknown parentage.

When the buds are in full bloom, pollen from selected plants is applied to the style of the pistol of each flower. The coverings of them replaced. These experimental plants that are stacked and tied, and fruit is allowed to develop. A record is kept of the qualities exhibited. Seeds selections to reproduce this strain and are based on the quality of the fruits in terms of flavor, color and ability to yield heavily.

In 1934, after years of scientific selection and crossbreeding, the New Jersey DA Station developed a super tomato which they named Rutgers in honor of Rutgers University with which was the station it was affiliated. The Rutgers tomato has advantages which makes it desirable to all concerned with tomato production. Because it is ripening from the center out, it provides excellent fruit for the manufacturer of a richly colored tomato juice. This firm body tomato contains a few seeds and is mildly flavored. It can be picked early June in July, and it grows with an abundance of foliage which protects the fruit from sun glare. This last factor is especially important because the bleaching rays of the sun can cause heavy damage to the protective plant. An analysis of the variety has shown that it has a high content of minerals salts, iron, and phosphorus.

When homegrown plants are used, the seed is sowed during the first week of March, so that the plants of good quality may reach the fields by mid middle of May. Usually before planting the seed is treated with a solution of Muriatic chloride. The soil is also sterilized by steam or a solution of formaldehyde to prevent plant disease.

New Jersey is annually among the top 10 producers of tomatoes in the U.S. In 2023, New Jersey had a production value of $36.2 million for tomatoes, according to the USDA, when Garden State farmers harvested 60 million pounds of tomatoes on 2,400 acres.

The tomato season for New Jersey lasts through the end of October. Go to www.FindJerseyFresh.com to see where Jersey Fresh tomatoes are available locally and to find recipes that include delicious Jersey Fresh tomatoes. The 25th Annual National Farmers’ Market Week is August 4-10

NJDA Secretary Ed Wengryn said. “The grape tomatoes we will be distributing can be eaten immediately as a snack or used in a variety of recipes and dishes. We encourage everyone to purchase Jersey Fresh tomatoes and other Jersey Fresh produce throughout the growing season.”

The tomatoes will be available beginning at 11:30 a.m. until supplies last, at the end of East Schellenger Avenue, at the boardwalk near Morey’s Piers in Wildwood, at the end of New York Avenue near Rita’s Water Ice in Atlantic City, and near the end of Grant Avenue in Seaside Heights. 

New Jersey is annually among the top 10 producers of tomatoes in the U.S. In 2023, New Jersey had a production value of $36.2 million for tomatoes, according to the USDA, when Garden State farmers harvested 60 million pounds of tomatoes on 2,400 acres.