Made in New Jersey: The science behind New Jersey's world-famous tomatoes
For nearly a century, Rutgers has played a major role in developing tomato varieties grown across New Jersey and beyond.
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New Jersey tomatoes may only take a few months to grow, but developing new varieties can take years.
That's the work being done at Rutgers University's Snyder Research and Extension Farm in Pittstown, where researchers are helping shape the future of one of the Garden State's most famous products.
Researchers say they've spent more than 25 years developing new tomato varieties, including the Rutgers 250, which was released in 2016 as a modern version of the classic Rutgers tomato.
For nearly a century, Rutgers has played a major role in developing tomato varieties grown across New Jersey and beyond.
Scientists begin with specific goals, such as improving flavor, color, size or disease resistance, and then determine whether those traits can be successfully grown in the field.
"We look at different varieties and traits that we want and desire, like flavor," researchers explained.
The process includes cross-pollinating plants in greenhouses, growing seedlings and testing them in the field to see whether they produce the desired results.
Researchers also work directly with farmers to solve real-world challenges.
A tomato plant may produce great fruit, but if it's too tall, difficult to manage or costly to maintain, it may not be practical for farmers.
"The farmers will propose a problem. We'll bring it back to the university, look for a solution and look for some research that might solve that issue," researchers said.
The goal is to develop tomatoes that are easier for farmers to grow while delivering the flavor consumers expect from a Jersey tomato.
So the next time you bite into a Jersey tomato, there's a good chance years of research and development helped bring it from a Rutgers field to your plate.
