TABLE OF CONTENTS

INTRODUCTION

Objectives

INPUT SUBSYSTEM

Major Inputs and Sources

Major Cost Structure of a farm Producer

PRODUCTION SUBSYSTEM

Major surplus or deficit area

Volume, quality and price of fresh agricultural products

PROCESSING SUBSYSTEM

Form of processed products

Prices of Processed

Utilization and destination of this product

MARKETING SUBSYSTEM

Roles of different type of Marketers in the chain

SUPPORT SUBSYSTEM

Government agencies involved

Policies, law affecting the industry

SWOT Analysis
References
 I. Introduction

Tomato (Lycopersicum esculentum Miller) otherwise known as “Kamatis”, is an

important and popular fruit vegetable grown in the Philippines. The fruit is used as an

ingredient in many food preparations and is regarded as one of the most profitable crops

for off-season production, preferably from May to September. Tomatoes are considered

as a hot weather crop. Tomatoes like humidity and heat.

Following the conquest of Mexico by Hernán Cortés in 1519, tomatoes were

introduced into Spain. The Spanish distributed the tomato throughout their colonies in the

Caribbean. They also took it to the Philippines, from where it spread to Southeast Asia

and then the entire Asian continent. The tomato is consumed in diverse ways, raw or

cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits botanically

classified as berries they are commonly used as a vegetable ingredient or side dish.

Tomatoes are grown in most parts of the Philippines, but more predominantly in

the cooler regions like Bukidnon in Mindanao and Baguio in Northern Luzon. Tomato

varieties suitable for the lowlands are also grown in lowland areas like Quezon Province,

Ilocos Sur, Nueva Ecija and Batangas Provinces.

There are two types of tomato grown in the country namely, the table type and the

processing type. Table type tomatoes are non-seasonal while the processing type

tomatoes are grown only during dry season.

Consumption of tomato continues to increase due to its health benefits and wide

variety of uses. It is an important element in cooking and as sidings in food preparation

and as raw material in manufacturing tomato paste or ketchup.

 The benefits of consuming different types of fruit and vegetable are impressive,

and tomatoes are no different. As the proportion of plant foods in the diet increases, the

risk of developing heart disease, diabetes, and cancer decreases. High fruit and vegetable

intake is also linked to healthy skin and hair, increased energy, and lower weight.

Increasing the consumption of fruits and vegetables significantly decreases the risk of

obesity and overall mortality. Tomatoes are rich sources of vitamins A and C and folic

acid and contain a wide array of beneficial nutrients and antioxidants including alpha-

lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.

OBJECTIVES

 To identify the SWOT of the industry.

 To formulate policy recommendation to further improve the growth and

development of the industry.

II. INPUT SUBSYSTEM

Major Inputs and Sources

The top producing provinces from each major island group, namely, Ilocos Norte and

Ilocos Sur in Luzon, Iloilo and Cebu in Visayas and Bukidnon and Misamis Oriental in

Mindanao.

During the fourth quarter of 2018, tomato production slightly improved by 0.6

percent, from the 28.13 thousand metric tons in the same quarter of 2017 to 28.30
thousand metric tons this quarter. Northern Mindanao posted the highest production of

16.11 thousand metric tons with a tomato farm area of 2594.50 hectares, representing

56.9 percent of the total tomato production. It was followed by Ilocos Region with 8.4

percent share with 3264.96 hectare and Zamboanga Peninsula, 6.7 percent with 402.00

hectares.

The following are the varieties of tomato being produced in the Philippines: Each

variety has its own characteristics.

1. Apollo (for fresh market) - It is a determinate bush type, tolerant to mosaic

virus, and moderately resistant to bacterial wilt. It is prolific with a productive period of 3

months and an average yield of 30 tons/ha. Red orange in color, medium in size, oblong

shape, and in dry planting season.

2. Maguilas (for fresh market) - It is determinate, high yielding, but with short

productive period of 1-2 months. It is resistant to bacterial wilt, mosaic virus, and

damping off. It yields an average of 30 tons/ha. Pink red in color, large in size, oblong

shape, and in dry and wet season.

3. Atlas (grafted or kamlong) - It is an F1 hybrid tomato, which is semi-

determinate, and has a longer productive period. It is resistant to bacterial wilt and mosaic

virus and yields an average of 40 tons/ha. Red orange, medium and large in size, oblong

shape, also in dry and wet planting season.

4. Cherry Tomato- Regarded as a botanical variety of the cultivated berry. Red

orange, medium size, round shape, and in dry and wet planting season.

5. Diamante Max-is a new tomato variety that is developed and selected for its off-

season adaptation in the low elevation areas in the Philippines similar to the older tomato
variety “Diamante”. Like Diamante, it has good bacterial wilt tolerance; however, this

new variety has very good tolerance to the Gemini virus tomato yellow leaf curl virus

(TYLCV) in which Diamante is moderately susceptible. “Diamante Max” has semi-loose

plants with intermediate plant vigor. Fruits are high round with an average fruit weight of

around 70g with good firmness. The number of days to first harvest is around 50 days

after transplanting.

6. Dyesebel- It has a plum shape, firm, weighing 50-70 grams per fruit. It can be

grown year round. Very vigorous, semi-determinate with good foliage cover; resistant to

bacterial wilt. Start of harvesting can be done 55 days after transplanting.

Major Cost Structure of a Farm Producer

Based on data from the Philippines Statistics Authority also known as PSA, with

an average production of tomato at 28,832.93 kilograms per hectare, the gross returns of

farmers reached PhP329, 914.77 per hectare. Returns above cash costs averaged

PhP178,805.10. Returns above cash and non-cash costs were computed at

PhP178,532.24. Net returns averaged PhP135,438.21 per hectare. Farmers netted about

PhP0.70 for every peso invested in tomato production.

 III. PRODUCTION SUBSYSTEM

Tomato is one of the most cultivated vegetables worldwide and is extensively

grown as a secondary crop especially in rice and corn-based farming systems. Growing

tomato is a good opportunity for Filipino farmers to augment their income. But the

biggest challenge or threat is how to provide the desired volume and quality of tomatoes

that the market demands on a daily basis the whole year round. Although production of

tomato is now becoming a profitable enterprise, most tomato farmers still do not produce

the kind of tomato that is required fearing that its production is seasonal.

Production, Area and Yield

Based on official statistics from the PSA, the country’s production of tomato for

the past 10 years (2008 to 2017) from 195,809.54 tons in 2008 to 218,793.14 tons in 2017

was growing by an average of 1.23 percent per year.

Figure1. Tomato: Production, 2008-2017

 Meanwhile, area planted for tomato decreased over the last ten years. About

17,645.98 ha planted/harvested tomato in 2008 had declined to 16,490.86 ha in 2017.

This was attributed to the increase of number of tomato farmers shifting to other crops,

land conversion to real estate and recreation areas and urbanization.

Figure2. Tomato Area Planted, 2008-2017

Primary Production

Site Selection

Choose a part of the farm that is slightly elevated and has good drainage to avoid

water logging in case a flash flood occurs during the wet season. For dry season planting,

make a catchment with a canal directed into it to drain excess water after each irrigation

schedule. Choose a sandy loam or clay loam soil with a pH of 5.5-8.0.

Growing Season

Tomato can be grown anytime of the year. In hilly areas, plant tomato from

September to January. For lowlands, plant from November to February. Grow off-season

type and grafted tomatoes (kamlong) from May to September for bigger profit.

Land Preparation

Prepare the field as early as possible to give enough time for the weeds and

stubbles of previous crops to decompose. Plow at a depth of 15 - 20 cm 2-3 times at one

week interval. Harrow every after plowing to break the clods and level the field. A well-

pulverized soil promotes good soil aeration and enhances root formation.

Transplanting

Transplant 25-30 days old seedlings at a distance of 50 cm between hills. Tomato

Production Guide 8 Transplant the seedlings carefully. Hold the roots with the thumb and

forefinger then push towards the soil at 3-5 cm deep depending on the length of the stem.

For seedlings raised in trays or potlets, transplant together with the soil media. Generally,

transplant late in the afternoon or during cloudy days. Cover newly planted seedlings

with banana stalk or any available shading materials during sunny days to minimize

transplanting shock until the plants begin to recover. If seedlings are grown in trays or

potlets, covering after transplanting is not necessary. Replant missing hills and wilted

transplants 3-5 days after transplanting (DAT). Refrain from smoking during

transplanting to avoid infection of tobacco mosaic virus.

Fertilizer Application

The quantity and kind of fertilizer to apply depend on soil fertility and the

previous cropping pattern. To provide the right nutrient requirement of the crop, submit

soil samples for analysis at the Cagayan Valley Integrated Agricultural Laboratory

(CVIAL), Department of Agriculture, RFO 02, Carig Sur, Tuguegarao City, Cagayan or

at Ilagan Soils Laboratory, San Felipe, Ilagan City, Isabela.

Trellising or Staking

Some varieties of tomato are indeterminate, which need pole support to keep the

plants above the ground especially during the rainy season. Provide trellis 15 DAT using

locally available materials like nylon string and poles. Tie the main branch of the plants

to the stakes to keep them in place.

Weeding and Cultivation

Effective weed control is an integral part of crop production. Pull weeds as they

grow to eliminate possible hosts of insect-pests and disease-causing organisms. Off-bar

15-20 DAT and hill-up 25-30 DAT. Pull remaining weeds in between plants after hilling-

up.

Irrigation

Tomato is very sensitive to flooding. Water or irrigate the plants just to moisten

the root zone especially during the onset of flowering up to the last harvest. Quick furrow

irrigation is recommended to minimize soil erosion and to favor high fruit setting.
Generally, it requires 4-5 times irrigation from transplanting to 14 days before the last

harvesting period. In the absence of surface irrigation, water the plants using sprinkler at

weekly interval at the rate of one liter per hill.

Pruning

Prune the plants to attain better plant growth and improve fruit setting. Pruning is

done 10-20 DAT or when the side branches of the plants start to elongate. Prune all side

branches below the split. Remove also the bud growth on the split and old leaves. Prune

in the morning to hasten healing of plant wounds.

Pests Management

Insect-pests and diseases reduce yield and lower the quality of produce, if not

managed properly. Common pests of tomato are thrips, whiteflies, melon fly, leaf miner,

aphids, cutworm and fruitworm. Most prevalent diseases are mosaic virus, stem rot, early

and light blight, fusarium wilt, anthracnose, bacterial leaf spot, leaf molds bacterial wilt

and nematodes infection. The occurrence of these pests is prevented by the following

practices:

1. Use of resistant varieties

2. Cleanliness and sanitation

3. Crop rotation

4. Spray pesticides as the need arises, following the manufacturer’s recommended

dosage.
Harvesting

Harvesting of tomato fruits starts at 55-65 DAT or 15-20 days from flowering.

Tomato extends its growth to more or less 100 DAT depending on the variety and

management practices employed. Harvest at weekly interval depending on market

demand. Tomato can be harvested at three stages, namely: • Mature green – harvest when

fruits start to show cream streaks at the blossom end. This is applicable for distant market

Pink or breaker – harvest when the blossom end turns pinkish or reddish. This is

applicable for nearby market.

Red ripe – harvest when the fruits are already red. This is the best time to harvest for

home consumption.

Postharvest Operations

To reduce wastage and improve market quality of produce, growers must practice

proper postharvest techniques. Sort the fruits according to size, color, shape, maturity and

condition. Discard deformed and damaged fruits. Wash with clean water and wipe with

clean, dry and soft cloth. Pack fruits in suitable containers that are good and strong

enough to protect the commodity. Use bamboo containers (kaing or basket), wooden

crates, food grade plastic crates or boxes. Line the bottom of the containers with old

newspapers or any cushioning materials to prevent damage.

Tomato Processing

Selection of raw materials for processing:

Fresh, matured and uncontaminated tomatoes are used for processing. Especially without

infected bruises, mould and must be of high quality.

Handling- All raw food and materials should be handled with care in order to avoid

bruises and damages. Foods should be kept off the ground and protected from insects.

Raw materials should be kept cool by storing them away from sunlight. Bruised but not

infected tomatoes can also be processed but putting in mind that bruises encourage

infestation

Weighing- Correct weighing of raw materials and ingredients is critical in processing.

Sorting- Food is sorted by maturity and color. Sorting should be done as early as

possible by picking to remove any moldy or rotten tomato.

Cleaning- Washing in clean portable water

Blanching- Known as pre-heat treatment before processing. In case of tomatoes for

example, put the tomatoes in boiled water for 5 minutes and thoroughly covered and

removed from the water after the said time and cool immediately by pouring cold water.

This process helps to de skin, de-seed and to remove offensive odour.

Pasteurization- This is also known as post-heat treatment. Processed foods can be

pasteurized in their bottles using hot water.

Preservatives (chemical)- They prevent the growth of microorganisms and help

preserve food. They are many types of chemical preservatives that are used in food
processing. For example, sodium benzoate, sodium metabisulphite, sulphur dioxide,

Sodium chloride (common salt), citric acid etc. For example sulphur dioxide is more

effective against moulds or bacteria than yeasts and has the additional advantage of

slowing down browning or darkening of some of some products. As a general rule, if a

product is to be opened (i.e. if pasteurized) and used up at once, a chemical preservative

should not be necessary. If a product is opened, part used and resealed, the use of a

preservative can be considered.

Packaging- Packaging is one of the most efficient ways to tell a product’s story; the

information of the package is the only massage that stays with the product all the way

from the producer to the consumers. Packaging agricultural produce means wrapping or

containing it in some form of material that will protect it during storage, transport, or and

distribution.
 IV. PROCESSING SUBSYSTEM

Forms of Processed Tomato Products:

TOMATO KETCHUP

Ketchup is a sauce used as a condiment. Ketchup is a sweet and tangy sauce now

typically made from tomatoes, sugar, and vinegar, with assorted seasonings and spices.

Tomato ketchup is most often used as a condiment to dishes that are usually served hot

and may be fried or greasy: French fries, hamburgers, hot dogs, chicken tenders, tater

tots, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is

sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and

the flavor may be replicated as an additive flavoring for snacks such as potato chips.

TOMATO SAUCE
 Can refer to a large number of different sauces made primarily from tomatoes,

usually to be served as part of a dish, rather than as a condiment. Basis for some

wonderful dishes such as pizza, pasta, chicken, and fish.

TOMATO PASTE

Thick paste made by cooking tomatoes for several hours to reduce the water

content, straining out the seeds and skins, and cooking the liquid again to reduce the base

to a thick, rich concentrate. By contrast, tomato purée is a liquid with a consistency

between crushed tomatoes and tomato paste that is made from tomatoes that have been

briefly boiled and strained

TOMATO JUICE
 Juice made from tomatoes, usually used as a beverage, either plain or in cocktails

such as a Bloody Mary or Michelada. Frequently used as a packing liquid for canned

tomatoes, though it is sometimes replaced by tomato purée.

TOMATO JAM

Tomato jam is a type of fruit preserve prepared with tomatoes and sugar. It has

been described as "a cross between marmalade and ketchup. It is sometimes used in the

preparation of sandwiches similar to a BLT, using the jam in place of tomato

TOMATO PURÉE

Tomato purée is a concentrated smooth paste with a very strong tomato flavour. It

is available in cans, tubes and jars.

SUN-DRIED TOMATOES

These wonderfully rich tomatoes have an intense, sweet flavour and a deliciously

chewy texture. They are available either dried or sold in packets (organic sun dried

tomatoes are available) or in jars.

CANNED TOMATOES

Canned tomatoes are excellent in sauces for pastas and pizzas, having an intense

and distinct flavour. They can also be used in soups. Chopped tomatoes which can be

added straight to recipes for quick and easy cooking are also available, either plain or for

even more convenience.

Utilization and Destination of Tomato Product

TOMATO: Supply Utilization Accounts, Philippines, 2014 – 2016

Domestic production of tomato averaged 213.4 thousand metric tons during the

three-year period. From 214.6 thousand metric tons in 2014, it moved up to 214.8

thousand metric tons in 2015. In 2016, it went down to 210.7 thousand metric tons. On

the average, tomato production contracted by 0.90 percent per year. Imports of tomato

were recorded in 2014 and 2015 at 10 metric tons and 65 metric tons, respectively. In

2016, less than 1 metric ton of tomato was exported.

The volume of tomato available for consumption averaged 166.4 thousand metric

tons. It was highest in 2015 at 167.5 thousand metric tons and lowest in 2016 at 164.3

thousand metric tons. These corresponded to 1.65 kilograms per year and 1.59 kilograms

per year in per capita terms. On the average, it settled at 1.64 kilograms per year.

TOMATO: Supply Utilization Accounts, Philippines, 2015 – 2017

Annually, tomato production from 2015 to 2017 grew by an average of 0.97

percent. It was lowest in 2016 at 210.7 thousand metric tons and highest in 2017 at 218.8

thousand metric tons. During the three-year period, production averaged 214.8 thousand

metric tons. Imports of tomato were 65 metric tons in 2015, while only less than 1 metric

ton in 2017. Less than 1 metric ton of tomato was exported in 2016.

Total net food disposable for tomato averaged 167.5 thousand metric tons. The

highest was noted in 2017 at 170.6 thousand metric tons. On a per capita basis, annual net
food disposable was highest in 2015 at 1.65 kilograms and lowest in 2016 at 1.59

kilograms. In 2017, annual per capita net food disposable was 1.63 kilograms. It averaged

1.62 kilograms during the three-year period.

Other Processed Products Made with Tomato

1. Tomato soap- tomato which is known to be rich in vitamin C, a potent

antioxidant and also helps in skin lightening. It also has AHA or Alpha-Hydroxy

Acids which gently exfoliates the skin to remove pimple-causing dirt and give a

rosy white skin.

2. Tomato Shampoo- shampoo that is also packed with vitamins from tomatoes

(obviously), vitamin C, vitamin E and carotene. These rich vitamins and

antioxidants provide protection from harmful free radicals and pump up your

hair's strength.

3. Tomato face mask- Ladies with oily skin, have you been paying attention to

tomatoes? With an antioxidant property and a natural acidity, the juicy fruit works

to help tone, clear, and smooth skin, getting rid of acne and brightening tone at the

same time.

4. Tomato Candy- Tomato lycopene, we have formulated a concentrated tomato.

Easily salt supply! We have salt use of naruto. And acidity of fresh tomato, it is a

little delicious tomato candy sweet heard salty.

 5. Tomato Essential Oil- The perfect aroma of tomatoes growing on the vine. Use

for fragrance oil in candles.

V. MARKETING SUBSYTEM

Channel of Distribution of Fresh Tomato

FARMERS

WHOLESALERS RETAILERS
FARMERS WHOLESALERS

CONSUMERS
FARMERS

The distribution channel of tomatoes consists of various players who handle

tomato as it moves through the marketing system. The actors in the distribution chain of

tomatoes are farmers, wholesalers and retailers. Majority of the farmers sell their produce

to the retailers, and to wholesalers and usually supplying directly to consumers.

 The figure shows that distribution channels usually follow the following routes:

o Farmers to wholesalers (wholesale markets) to retailers to consumers.

o Farmers to intermediaries, who sell to either food processers (who sell to

exporters -and/or domestic market retailers) or retailers to consumers

o Farmers to food processers -to exporters and/or domestic market retailers.

• Exporters. Can buy directly from the processors or through a government-led

auction and then sell it to the dealers.

• Wholesalers. Buy a large quantity of products directly from distributors.

• Intermediar. Mediator on a link between parties to a business deal, investment

decision, negotiation. They may be involved in the primary stage of tomato

processing
 VI. CONSUMER SUBSYSTEM

During peak tomato season, tomato-lovers flock to farmers markets and roadside

stands to purchase tomatoes of every shape, size, and color. Pounds of tomatoes are

snatched up without hesitation because nothing promises quality quite like farmers

market tomatoes in the summer. Consumers who purchase tomatoes less frequently are

more likely to say that knowing the health benefits of tomatoes makes them want to

purchase more tomatoes.

Majority of the consumers purchased tomato from the wet market, an increasing

global trend for consumers to buy fresh produce from supermarkets as they become more

sophisticated and increase in buying power.

VII. SUPPORT SUBSYSTEM

Government Agencies Involved

Bureau of Plant Industry is mandated to ensure the supply of high quality seeds

and planting materials through Republic Act 7308 and assistance on the development and

promotion of the Organic Agriculture in the Philippines through Republic Act 10068.

Enhancing productivity and producing high quality tomato through smart greenhouse in

the Philippines project (SGPP) launched.

The project aims to 1) enhance production competitiveness of small and mid-

sized farmers by establishing greenhouse technology for high-value added agro-product

2) increase farmers' income by enhancing distribution channel related to co-branding and

local shipping in the Philippines.

Nine greenhouses have been established in the 3,360sqm project site located at

the BPI-Baguio NCRDPSC, where 8 greenhouses are for farmers' education and training

while the other one is for research and development.

DA Secretary Emmanuel Pinol called out to farmers, officials and stakeholders to

get their acts together and not to take resources for granted. It is high time to prioritize

water conservation and management programs in the communities. The SGPP is the best

model to address food security as this will produce more food in small areas like the

Cordilleras.

The newly inaugurated SGPP in BPI-Baguio is a grant from the Korean

Government to the Philippines. This 48-month project costs Php122.29M where 70%

share is from KOICA and 30% is from Korean private companies. The project is a

symbol of strong partnership between Korea and the Philippines.

Policies and Laws Affecting the Industry

Republic Act No. 7900- An act to promote the production, processing, marketing and

distribution of high-valued crops, providing funds therefor, and for other purposes.

To accelerate the growth and development of agriculture in general, enhance

productivity and incomes of farmers and the rural population, improve investment

climate, competencies and efficiency of agribusiness and develop high-value crops as

export crops that will significantly augment the foreign exchange earnings of the country,

through an all-out promotion of the production, processing, marketing, and distribution of

high-value crops in suitable areas of the country.

For the purpose of providing the funding requirements of the production,

marketing, and processing of high-value crops, and the establishment of low-cost credit

to qualified project proponents, there is hereby created a High-Value Crops Development

Fund (HVCDF).
Point of view: Karen C. Cabansag

Student Analyst

Current Situation

October 2018, tons of tomatoes dumped due to oversupply.

Fruits cannot be sold anymore as traders refused to buy the harvested tomatoes.

Oversupply of tomatoes drove local farmers to discard tons of tomatoes that have

begun to rot.

Focus of the Study

This study aims to assess the company’s strengths, weaknesses and opportunities,

threats and recommend possible actions to address each concern.

VIII. SWOT ANALYSIS

STRENGTH

Large labor force

Different varieties of tomatoes could be grown throughout the Philippines.

th

Tomatoes are considered as a hot weather crop

Tomatoes like humidity and heat. They are also considered as tropical vegetable
 SWOT MATRIX ANALYSIS OF TOMATO INDUSTRY IN THE

PHILIPPINES

SWOT ANALYSIS MATRIX

Particulars Objectives Proposed Action Suggested Budgetary Person/Agency

Time Requirement Responsible
Frame
Strengths To formulate *Boost the
a.) Large labor force policy production of tomato
b.) Different varieties recommendation in the region.
of tomatoes could be to maintain the 1 Year P20,000,000 DA’s
grown throughout the strength. (HVCDP)
Philippines.
c.) Tomatoes are
considered as a hot
weather crop
Weakness To formulate *find the best price
a.)Lack of marketing policy for their crops by
avenues for the recommendation dealing directly with
tomato products to improve the large buyers
b.) Lack of weakness. *Dry and cold 1 Year P12,00,000 BPI/DA
processing facilities storage facilities to
prolong the tomatoes
shelf life
Opportunities To formulate *Make more value
a.) Diversified use of policy adding and processed
tomatoes. recommendation by product in the 1 Year P10,000,000 BPI/DA
to overcome the commodity.
existing
opportunities.
Threats To formulate *Research and
a.) Pest and Diseases policy development of pest
b.) Increasing recommendation and disease resistant 1 Year P15,000,000 DA
number of tomato to prevent the cultivars.
farmers shifting to occurrence of *Encourage more
other crops threats. farmers to venture
c.) Lack of Local into tomato
Support production.
 * Government
intervention

Recommendation

Help from the Government to ease the marketing constraints facing tomato farmers.

Solutions that is sustainable in the long-run such as providing them assistance in

marketing their produce or facilities to process their harvest

Expanding trade and value adding

Investment and upgrading of wholesale market infrastructure to improve cost

control and reduce losses in domestic trade.

 Foster innovation and adjust industry production needs to improve

competitiveness with imported vegetables.

 Diversify product range for domestic and export markets based on demand

analysis and product innovation

 EXHIBIT 1

Tomato Industry in the Philippines

Distribution of Tomato Production by Region October-December: 2018

EXHIBIT 2

Tomato Industry in the Philippines

Varieties of Tomato

CHERRY TOMATO
 EXHIBIT 3

Tomato Industry in the Philippines

Varieties of Tomato

APOLLO

EXHIBIT 4

Tomato Industry in the Philippines

Varieties of Tomato

MAGILAS
 EXHIBIT 5

Tomato Industry in the Philippines

Varieties of Tomato

ATLAS

EXHIBIT 6

Tomato Industry in the Philippines

Varieties of Tomato

DIAMANTE MAX
 EXHIBIT 7

Tomato Industry in the Philippines

Varieties of Tomato

DYESEBEL
 REFERENCES

Johnson, G. (2008). The Vegetable Industry in Tropical Asia: The Philippines. Retrieved

from:https://www.researchgate.net/publication/306080082_The_Vegetable_Industry_in_

Tropical_Asia_The_Philippines

Fliers.Tomato. September 2008. Institute of Plant Breeding, University of the

Philippines, Los Baños, Laguna.

Ilao, M. (2019). Benguet farmers forced to throw away vegetables amid low prices,

oversupply. Retrieved from: https://news.abs-cbn.com/business/01/09/19/benguet-

farmers-forced-to-throw-away-vegetables-amid-low-prices-oversupply

Bulan, A.(2018). The rejected tomatoes issue is rooted in our country’s lack of local

support.
CENTRAL LUZON STATE UNIVERSITY
College of Agriculture
Department of Agri-Management
Science City of Munoz, Nueva Ecija

Case Study
The Philippine
Tomato Industry

Submitted by:
Karen C. Cabansag
BSAb 4

Submitted to:
Prof. Clodualdo V. Velasco