Tomato: the agricultural revolution that started in the Andes

02 July 2024

It has been a long time since 1544, when botanist Pietro Mattioli dismissed tomatoes with a few precise words: “They provide little and poor nourishment.” Just arrived from the Americas (the tomato originates from the Andes but was first cultivated in Mexico), this plant with small yellow fruits—because that’s how they looked at the time—had little success in Europe. It took at least two centuries before it became a staple crop. However, from the 19th century onwards, the history of the tomato has been marked by great successes: conquering the Mediterranean basin, becoming a key ingredient in the cuisines of many countries (think of two symbols of Italian cuisine: pizza and pasta with tomato sauce), and its industrial processing starting in the early 20th century with Piedmont’s Francesco Cirio, who perfected canned peeled tomatoes from Naples.

Italy and the tomato industry

Italy is now one of the world’s largest producers, with over 5 million tons per year, accounting for about 12% of global production and more than half of Europe’s. The tomato industry generated approximately 44.6 billion euros in 2022, employing 10,000 permanent workers and over 25,000 seasonal ones. Production now involves thousands of companies across the country. For over twenty years, Italian law has protected tomato preserves: peeled tomatoes and sauces must be made from fresh tomatoes, and producers must specify the origin of the raw materials, indicating the region or country where they were grown. The Po Valley is historically the heart of tomato sauce production, with major industrial operations and large cooperatives based between Parma and Piacenza, followed by the Campanian hub of San Marzano. Small and micro farms across Italy also process tomatoes, creating high-quality products thanks to the many local cultivars.

Nutritional benefits of tomatoes

Rich in potassium, phosphorus, vitamin C, and vitamin K, yet low in calories as they are 90% water, tomatoes are a symbol of summer with their bright red color, characteristic aroma, freshness, and use in countless dishes. For many Italians, summer also means the ritual of making homemade tomato preserves, often following family recipes and traditions passed down through generations. Large pots on the stove, jars to sterilize, and the careful preparation of tomatoes feel like a ritual, complete with grandma’s little secrets (a basil leaf or two, coarse or fine salt, garlic yes or no). We all have memories tied to making sauce for the winter.

The ritual of making tomato preserves

Then comes the debate, with two clear schools of thought: which container is best? Some prefer bottles or jars with wide mouths and twist-off caps, while others insist on dark glass bottles with crown caps. In reality, both are fine as long as they are suitable for boiling (for sterilization).

Technology and tradition: Tenco’s filling machines

For thirty years, our Enolmaster and Enolmatic filling machines have stood by small producers and families who continue this tradition, becoming reliable (and durable) allies for those who love making their own tomato sauce at home. A piece of Italy’s agricultural and artisanal history, whether for preserves, oil, or wine: when it comes to filling and bottling, Tenco’s machines never let you down. We’re sure that in many homes, cellars, and kitchens, our machines have been and continue to be there—whether for sauce or peeled tomatoes, in clear or dark glass bottles, with twist-off or crown caps, we offer all the possible solutions.