The tomato was the first vegetable produced in Florida to be marketed nationally. At the beginning of this century, when railroads finally connected south Florida with the rest of the nation, Florida tomatoes began to be sold fresh in northern cities during the winter. Early growers had to overcome problems of plant diseases, insect infestations, and deficiencies of traceÊelements in the soil. Gradually the Florida winter tomato became an expensive, but readily available item in northern markets. Florida's tomato harvest begins in October and is over by June. When night temperatures remain over 70 degrees Fahrenheit, the plants no longer set fruit. New higher-temperature-tolerant varieties which might extend the season are being developed at the University of Florida.
Florida must compete with Mexico for the United States winter tomato market. Mexico is able to compete well with Florida, despite the greater distance from the large Northeastern markets, because its soils are better and because labor costs are only 10 percent of the labor costs in Florida. Imports from Mexico are controlled by various regulations. The most generous quotas are between January and March, when Florida's share in the national market plummets. The best way for Florida tomato growers to compete with Mexican growers is to lower production costs, particularly labor costs. To lower labor costs, instead of having workers selectively pick a field many times, Florida growers harvest "mature green" tomatoes, which they ripen with ethylene gas. Many "immature green" tomatoes are picked with the "mature green" tomatoes. An immature green tomato that turns red under gas has no flavor.
The majority of Florida's winter tomatoes are produced in southern Dade County and Collier County. Early spring tomatoes are harvested in the Ruskin area, near Tampa. A new, late spring tomato growing area has developed in northern Florida, near Tallahassee.
