Over the past decade the flavor profile of hydroponic and of organic greenhouse tomatoes has improved dramatically.

“Not all tomatoes are created equal, nor do they have the same taste and flavor profile,” said Peter Quiring, president and owner of Nature Fresh Farms. “There are many varieties, shapes and colors of greenhouse tomatoes available today and some are far superior to field tomatoes.Greenhouse tomatoes-on-the-vine. (Photo courtesy of the Ontario Greenhouse Vegetable Growers)

“Growing mediums have changed over the years, and the greenhouse tomato industry has ballooned in the last 10 years with dozens upon dozens of new varieties introduced to the market,” he continued. “Greenhouse seed trial and development has also blossomed during this time. Unique flavor profiles have been developed, product usage has expanded and we have developed tomato experiences.”

Quiring noted that greenhouse tomato marketing has also changed the landscape for consumption. Greenhouse vine-ripened tomatoes are picked at the right stage to maximize flavor and freshness. Greenhouse technology provides for the most consistent quality, flavor and production possible, and the sustainable aspect of greenhouse tomato growing is significantly different than field-grown tomato production.

“Greenhouse technology has changed the life of a tomato,” Quiring explained. “In some instances greenhouse tomatoes have become superior compared to that of the field-grown. It depends on two basic things. One is the growing method, like using the right quantity and quality of nutrients and maintaining excellent plant health in the right climate. The other is variety. Some varieties are bred purely for yield, and these are usually flavorless water balls. But others are bred specifically for flavor. They typically yield less, but they are superior in flavor.”

Nature Fresh Farms trials over 300 varieties every year.

Douglas Kling, senior vice president and chief marketing officer for Village Farms LP, credited the development of cross-breeding techniques with the great flavor of today’s greenhouse-grown tomatoes.

“Seed companies have figured out ways to bring out the best in acid balance and Brix levels,” said Kling.

Kling pointed out other advantages to greenhouse-grown tomatoes, including that greenhouses use 85 percent less water, are highly sustainable, conserve soil, avoid erosion and use integrated pest management with no or limited chemicals.

“Building a greenhouse is a very expensive proposition,” said Kling. “People who work in our greenhouses make a fair wage and receive benefits. Today’s consumers are willing to pay for high-quality, safe food, especially when they know that the people who are growing their food are being paid fair wages and are treated fairly.”

Jim DiMenna, president of Red Sun Farms, said there’s no question but that hydroponic and greenhouse organic tomato flavor profiles have improved tremendously over the years.

“Today we have the ability to choose high-flavor varieties and grow them properly to enhance the flavor,” he said. “We pick those with flavor profiles that are perfect for what we aspire our tomatoes to taste like.”

DiMenna explained that the greenhouse industry started by basically growing Beefsteak tomatoes, and then added cluster tomatoes. Specialty tomatoes arrived on the scene next with cherry, grape and other types, all with high flavor profiles.

“We spent a lot of time getting size, color and shelf life down to a science, and then we started talking about flavor,” said DiMenna. “We can now offer great-tasting tomatoes that still have the same other attributes. We’re well on our way to having a real global initiative of producing a better tasting tomato.

“The challenge the greenhouse industry faces today is educating consumers so they can differentiate a hydroponic and greenhouse organic tomato from field-grown,” he continued. “These are key terms we need to better communicate to the public so they will recognize the labeling and make decisive choices when buying them.”

“A better flavor greenhouse tomato starts with seed development,” said Jimmy Coppola, account manager and marketing director for West-

moreland-TopLine Farms. “Today more flavorful seed varieties are sought out, and seed companies are meeting the demand with new varieties touting better flavor profiles.”

He concurred with others that greenhouse technology has also advanced, and that enables better mixing and distribution of the nutrient-rich water the plants are fed.

“The locally grown movement has also helped the greenhouse tomato industry,” Coppola stressed. “The closer to home the tomatoes are sourced the riper they can be when harvested, unlike gassed-green tomatoes harvested prematurely and ripened on the ride over. Fruit harvested ripe always tastes better. Now that greenhouses are spread wide and far, consumers are recognizing and enjoying this advantage.”