Tomato production: From Italian culinary traditions to Georgia agricultural challenges

The tradition of making passata, or Italian tomato sauce, remains a significant cultural ritual for families globally. Originating from the practical need to preserve harvests before the era of refrigeration, the process involves communal efforts to wash, cook, and bottle large quantities of tomatoes. This practice was carried by millions of Italians who emigrated from the country following its unification in 1861.

In the United States, Georgia’s $99 million tomato industry faces modern agricultural challenges. Scientists at the University of Georgia are working to combat the tomato yellow leaf curl virus (TYLCV), which is spread by whiteflies. This virus can stunt plant growth and significantly reduce yields, threatening the profitability of crops in the state's humid, subtropical climate.