This is a final research report from Hort Innovation’s historical archives. Please note that as these reports may date back as far as the 1990s, the content and recommendations within them may be superseded by more recent research.

What was it all about?

This report was intended to provide an information resource from which material could be selected for incorporation into promotional and educational booklets for the various VegFed sector groups. We gathered relevant literature, including medical research and scientific papers, and, where possible, information specific to New Zealand. This report focused on the nutritional attributes of tomatoes, but also included factors that may influence these, such as bioavailability, agronomical issues, cooking or processing and storage. Some additional material of general interest was also included.