The Complete Handbook of Tomatoes

Tomatoes look simple, but they are a high-volume, high-waste perishable with enormous variety in flavor, texture, and shelf life. A field-grown beefsteak and a hydroponic cocktail tomato behave differently on the shelf, in the refrigerator, and in a sauce. This handbook distills practical, field-tested knowledge for anyone who handles tomatoes professionally or with serious intent.

Inside, you will find a breakdown of tomato types from cherries to romas to heirlooms, the official USDA grades you will see on wholesale boxes, and how to choose the right tomato for a specific use — not just the one that is cheapest. The book covers safe handling, storage temperatures (and why 55°F is often better than room temperature), and how to troubleshoot common problems like mealy texture, crackling, and premature rot that account for most quality complaints.

Beyond handling, this handbook looks at the business side: who the major seed houses and wholesale suppliers are, what a buyer should expect from different tiers of product, and where realistic opportunities exist in reselling, CSA boxes, processing, and consulting. It closes with forward-looking trends like controlled environment agriculture and disease-resistant genetics, plus the standards bodies and publications that serious readers should track. No hype, no filler — just practical, usable information.