Description
CHAPTER ONE
INTRODUCTION
Background of the Study
Tomato is one of the most important fruit crops in the world. It ranks second
in importance to potato in many countries (Parray, Ganai, and Fazli, 2007).
Tomato belongs to the family Solanaceaes, a member of the genius
Lycopersicon. Lycopersicon species are native of Ecuador, Peru, and the
Galapagon Island, though most evidence suggests that the site of
domestication was Mexico (Taylor, 1986:1). Tomato is highly versatile and is
used in thousands of recipes right across Europe, from ketchup to
chowder, pizzas to bloody marys.
In Nigeria, tomato is a special ingredient in the food of both the poor and the
rich. The tomato stew is eaten with relish, especially on Sundays and during
festivals. Tomatoes have both nutritional and medicinal values. It is important
for neutralising the acids produced during the digestion of meat and other
fatty acids (Smith, 1994: 12). It is valuable roughage which promotes
digestion and helps to alleviate constipation (Parray, Ganai and Fazli
2007:302 Tomato is a source of carbohydrates, fats, proteins, vitamins and
minerals which when eaten makes the eye brighter than using cosmetics on it.