The tomato variety Simpatyaga is an early-maturing, pink-fruited variety intended for cultivation in open ground and plastic greenhouses. It is a determinate bush type, low-growing, reaching a height of 40-60 centimeters, with medium leafiness. The plant requires almost no pinching, but it needs staking for proper formation and support. Leaves are medium-sized, dark green, and the fruits are round or slightly flattened-round, smooth and very attractive, turning pinkish-magenta at biological maturity.
The fruits of tomato Simpatyaga weigh 150 to 200 grams, have a tough and thick skin that is not prone to cracking during watering and ripening, and retain integrity during thermal processing. The flesh is juicy, firm, and pink, with small seed chambers containing a small number of seeds. High sugar content gives the fruits an exceptional sweetness, although under cold and heavy rainfall, a slight acidity may appear. These tomatoes are excellent for fresh consumption, salad and snack preparation, as well as for whole-fruit canning and stuffing. The juice and sauce from the fruits have dietary properties and contain a large amount of vitamins, and the meaty flesh dries well, acquiring a rich flavor and aroma.
The Simpatyaga variety is resistant to sharp temperature fluctuations, heat, drought, and rainy seasons, ensuring stable yield. Fruits set in large numbers regardless of weather, with up to 7 neat tomatoes forming on each cluster. Ripening occurs synchronously: the lower cluster fruits ripen first, followed by a mass ripening process lasting 2-3 weeks. With dense planting, up to 10 kilograms of graded tomatoes can be harvested per square meter. For seed germination, the optimal soil temperature is 23-25°C, and sowing for seedlings is recommended 50-60 days before transplanting into the ground.
