Tomato

Tomato (Solanum lycopersicum) is one of the most widely cultivated and consumed vegetables-fruits in the world and is a staple of modern cuisine. Botanically a fruit, but used as a vegetable in cooking, it is rich in vitamin C, potassium, folic acid, and especially lycopene, a powerful antioxidant. Thanks to these nutrients, tomatoes help support the immune system, protect heart and vascular health, and may provide protective effects against some cancers. In Turkey, tomato production ranks among the highest in the world. The main production regions are Antalya, İzmir, Bursa, Manisa, Mersin, and Adana. The Mediterranean coast, with its intensive greenhouse farming, makes it possible to grow tomatoes year-round. Tomatoes are consumed fresh, but also processed into sauces, paste, juice, canned goods, and dried products, making them an essential ingredient in both domestic and international markets.

Cluster Tomato is a tomato variety where the fruits ripen on the vine in clusters rather than being harvested individually. Each truss typically bears 5–8 medium-sized tomatoes that stay attached to the stem, giving them a fresh, attractive presentation. The fruits are bright red, round, and firm, with a juicy yet dense flesh and balanced sweet-acidic flavor. Thanks to their long shelf life and appealing appearance, cluster tomatoes are widely used for fresh consumption, especially in salads and gourmet dishes. They are also favored in commercial production and export due to their durability in transport and extended freshness when sold with the vine intact.