Description/Taste

Kumato™ tomatoes ripen from the inside out, their color changing naturally from dark brown to a golden green, and they are unique in that they are edible in all stages of ripeness. When dark brownish-red with no green in sight, the flavor is mild and is best used for cooking. When brownish in color and brushed with red, these tomatoes are at the peak of flavor, and when brownish with a slight green overcast, they are at their ideal eating stage. They are juicy with a firm texture, and they have a higher brix level, or fructose content, than that of traditional red tomatoes, resulting in their extraordinarily sweet, complex flavor, which is succulent and also slightly tart. Kumato™ tomatoes are perfectly round in shape and are about the size of a golf ball, and they grow on indeterminate or vining plants, which are often recommended for caging or staking.

Ethnic/Cultural Info

The actual name of the tomato variety, which originated in Spain, is called “Olmeca”. Kumato™ is the registered trademark name by Syngenta, which prefers the name Rosso Bruno for the Canadian and American markets. Today, Kumato™ tomatoes are grown in Spain, France, Belgium, Holland, Switzerland, Greece, Turkey and Canada, where they grow and ripen under optimum climatic conditions to ensure a high fructose level and delectable firmness. There are rumors that the Kumato™ tomato is not a hybrid, as Syngenta claims, and is indeed an open-pollinated variety that can be grown from the parent seed. Many growers claim that Syngenta publicized the Kumato™ tomato as a hybrid to deter home gardeners from trying to grow it and consequently protect their investment.

Geography/History

The Kumat tomato was developed in Spain for Syngenta Seeds over the course of several years. It is believed that the company was looking for a tomato that would grow in salty soil, and that the Kumato tomato was also specifically bred to have a superior flavor and texture, as well as being uniquely marketed for use at all stages of ripeness. According to press releases from Syngenta, the Kumato tomato was developed from a variety from the Galapagos Islands, although no black tomatoes actually come from the Galapagos Islands. Some people believe that perhaps Syngenta used a variety from the Galapagos, known as Lycopersicon cheesmanii, in crossbreeding