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India is the second-largest producer of tomatoes in the world, producing over 20 million metric tonnes annually and accounting for roughly 11% of global production. Only China produces more tomatoes than India. Major tomato-producing states in India include Andhra Pradesh, Madhya Pradesh, Karnataka, Gujarat, and Tamil Nadu.

Vegetables

Tomato

Origin

All over India

Season

Tomatoes in India are cultivated year-round due to diverse agro-climatic zones, with peak harvesting occurring from December to March, which keeps prices lower during these months. Major production follows a two-season cycle: winter (sown June-July) and summer (sown November-February). Peak demand-driven price hikes usually occur between July and November.

Sourced from all over India, Tomato hails in a wide variety of shapes and colors. For that tangy taste in a multitude of cuisines, tomato is considered indispensable.

Why Indian?

Considered indispensable for tangy taste in multitude of cuisines

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Benefits

Base for curries and gravies, essential for sauces and chutneys

Uses & Applications

Tomatoes are a fundamental, daily staple in Indian cuisine and a significant commercial crop, with roughly 80% consumed fresh and 20% processed. They are used for their ability to provide a tangy, umami-rich base for countless dishes

Characteristics

Texture:Indian tomatoes are generally classified into two types, each with a distinct texture suitable for cooking. Desi tomatoes are round, very juicy, thin-skinned, and have a high moisture content, making them ideal for creating tangy, thin curries. In contrast, hybrid tomatoes are often oval, firmer, meatier, and have less juice, holding their shape better for salads or thick gravies

Appearance:Indian tomatoes, often referred to as "Desi" tomatoes, are typically medium-sized, round-to-flattish fruits with a vibrant, deep red color, sometimes featuring green shoulders. They have thin, fragile skin, very juicy pulp, and a tangy flavor. They are often slightly uneven in shape compared to smooth, round,, and firmer commercial hybrids.

Flavor:Indian tomato flavors are characterized by a balance of tangy, savory (umami), and spicy notes, achieved by cooking down fresh tomatoes with aromatic spices, onion, garlic, ginger, and sometimes tamarind or jaggery. They are a foundational element in Indian cuisine, used to add body, acidity, and a deep red color to curries, dals, and snacks.

Health & Nutrition

Nutritional Value

Indian tomatoes (desi tamatar) are low-calorie (18 kcal/100g) and highly nutritious, containing 95% water, 3.9g carbs, 1.2g fiber, and 0.2g fat. They are excellent sources of Vitamin C (around 28% DV), Vitamin A (21% DV), Vitamin K (13% DV), potassium, and potent antioxidants like lycopene, which support heart health and immunity.

Medicinal Properties

Indian tomatoes are rich in lycopene, Vitamin C, and potassium, offering significant medicinal value, including strong antioxidant properties that boost immunity, improve heart health, and lower cancer risks. They promote skin health, support vision, strengthen bones, and improve digestion, making them a vital dietary component in India

Cultural Significance

The tomato holds a unique, paradoxical place in Indian culture, having transformed in just a few centuries from a "foreign," suspected-poisonous fruit into an absolutely essential, daily staple, especially in North Indian cuisine, while remaining taboo in some traditional, orthodox contexts. Introduced by the Portuguese in the 16th century, the tomato was initially feared (referred to as vilayati baingan or "foreign brinjal") before being embraced, particularly during British colonial rule

Varieties

India boasts over 1,000 tomato varieties, featuring popular hybrids like Rupali, Arka Shrestha, and Abhinav for high yield and disease resistance. Key, widely cultivated types include Pusa Ruby, Pusa Early Dwarf, and Arka Vikas, which are well-suited for diverse Indian climatic conditions, ranging from hot summers to winter, and are used extensively for cooking and processing.

Specifications

Length0

Packaging

Indian tomato exports primarily utilize sturdy corrugated fiberboard (CFB) boxes, typically 5 to 7 ply, designed for ventilation and durability during transit. Common packaging includes 20 kg printed cartons, plastic crates for, and specialized crates for 7kg green tomatoes, often featuring ventilation holes for, proper airflow, and ensuring structural integrity to prevent damage.

Safety Information

Exporting tomatoes from India requires strict adherence to quality, safety, and phytosanitary standards to ensure the product remains fresh and compliant with international regulations. The key aspects focus on reducing pesticide residue, maintaining the cold chain, and obtaining necessary certifications

Trust & Quality

100% Authentic

Premium Quality

Global Export

Natural Source

Product Specifications

Packaging Details

MaterialIndian tomato packaging materials include specialized options for both raw produce and processed products. For fresh tomatoes, corrugated fiber boxes (CFB), plastic crates, jute bags, and perforated polyethylene bags are used. For processed tomato paste and sauce, materials include multilayered pouches (PP), laminated pouches, and aluminum foil laminates for superior barrier properties.

Box Sizesndian tomato packing boxes for domestic transport are typically large plastic crates or corrugated boxes ranging from 20 kg to 25 kg capacity. Export-quality tomatoes are often packed in smaller 6.5 kg to 10 kg cartons. Smaller, retail-focused options include punnets or small boxes (250g–1kg)

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