Tomato FACT is a medium-early hybrid with a period from seedling to fruiting of 100-106 days. The plant is strong-growing, reaching a height of 1.5-1.8 meters, and is recommended for cultivation in plastic and glass greenhouses. The fruits have a flat-round shape, smooth, glossy, and weigh 130-160 grams. The flesh is dense, and the fruits are resistant to cracking, making them suitable for long-term storage. The taste of the tomatoes is harmonious and excellent, and the small attachment point of the fruit stem gives them an aesthetic appearance. The plant is trained into a single stem with pinching in mid-July, by which time 6-7 trusses with 5-7 fruits each are formed. The yield per plant is 6.5-7 kg. The hybrid is resistant to diseases such as tobacco mosaic virus, cladosporiosis, and fusarium, enhancing its reliability and quality of harvest.
Tomatoes FACT have high nutritional value and contain numerous vitamins and microelements. In 100 grams of fruit, there are only about 20 kilocalories, yet they provide the body with vitamins, including vitamin C and provitamin A, which actively support immunity. Tomatoes contain important microelements such as sodium, potassium, magnesium, calcium, phosphorus, as well as iron, copper, zinc, fluorine, and iodine. Moreover, tomatoes contain lycopene — a natural antioxidant that slows down aging processes, reduces the risk of oncological diseases, and strengthens the immune system. Thanks to these properties, tomatoes contribute to maintaining health and prolonging youth.
Historically, tomatoes were long considered poisonous and were cultivated as decorative plants. Their name comes from the Italian expression «pomo d'oro» — «golden apple», which is associated with the original yellow color of the fruits. The origin of tomatoes is the regions of Peru and Mexico, where they were cultivated as early as the 5th century BC. Tomatoes arrived in Europe at the end of the 15th century and were used for decorative purposes and medicine for a long time. Today, tomatoes are widely used not only in cooking for preparing fresh salads and canning, but also in cosmetics, where tomato oil is used for stabilizing and preserving natural components, and the scents of tomatoes and their leaves are used in perfumery.
