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FARMERS
OVERVIEW
Tomato Farmer, Mr. Marlon Salazar
Date of Interview: January 4, 2025
Interviewee: Mr. Marlon Salazar
Location: General Trias, Cavite
On January 4, 2025, we conducted an insightful interview with Mr. Marlon Salazar, a seasoned tomato farmer with over a decade of experience. His tomato farm, located on a 1-hectare property with 2,000 square meters allocated specifically for tomato cultivation, operates using traditional farming methods, relying on a carabao for plowing instead of modern equipment.
Cultivation Period
It takes approximately two months to grow and harvest tomatoes
Harvest Yield
The farm produces over 500 kilograms of tomatoes per harvest.
Challenges
Overproduction is a recurring issue, particularly during extremely hot weather conditions.
OVERVIEW
Tomato Farmer, Mr. Sherwin Bello
Date of Interview: January 5, 2025
Interviewee: Mr. Sherwin Bello
Location: Tanauan, Batangas, and Laguna
On January 5, 2025, we interviewed Mr. Sherwin Bello, a seasoned tomato farmer with 13 years of experience managing a 7-hectare farm in Tanauan, Batangas, and Laguna. Out of the total area, 2 hectares are allocated for tomato cultivation. Having learned farming since elementary school, Mr. Bello shared valuable insights into the farming process, challenges, and opportunities in tomato production.
Farming Process
Mr. Bello detailed the tomato farming process, including seedling preparation and pest management strategies. He noted that grasshoppers are a common pest but have effective solutions in place.
Plowing and Fertilizers
While a tractor is used occasionally, most plowing is done using a carabao. Organic fertilizers, such as chicken manure, are commonly used.
Seasonal Factors
Best Season: The summer season is optimal for tomato farming.
Challenging Months: June to August are less favorable due to heavy rains, while October to December often bring typhoons.
Despite the risks, Mr. Bello secures his plants with string supports to minimize damage.
Harvest Yield
A typical harvest yields approximately 800 boxes, with each box weighing 20 kilograms. Peak harvest months are from October to December.
NUTRITIONIST
Overview
Nutritionist Ms. Jeanie Camarao
We interviewed Ms. Jeanie Camarao, a public health nutritionist who began her professional journey in 2022. During the discussion, she shared her insights on the potential of developing cooking oil derived from tomato seeds.
Although she admitted that the concept of tomato seed-based cooking oil was relatively new to her, she was enthusiastic about the idea and highlighted its possible health and culinary benefits.
Health Benefits of Tomato Seed-Based Cooking Oil
Ms. Camarao emphasized the inherent nutritional value of tomatoes, particularly their positive impact on heart health. Tomatoes are rich in lycopene, a powerful antioxidant that has been extensively studied for its role in cancer prevention. Lycopene is also known to combat oxidative stress, which can contribute to chronic diseases. She suggested that extracting oil from tomato seeds could be a groundbreaking innovation in the culinary and health industries.
She pointed out that such an oil could offer a healthier alternative to commonly used cooking oils like olive oil, canola oil, and vegetable oil. These traditional oils, despite their popularity, may contain unhealthy fats such as trans fats and linolenic acid, which are associated with health risks. Ms. Camarao particularly warned about the dangers of reusing cooking oils, a common practice in some households. When oils are repeatedly heated and reused, harmful compounds can form, increasing the risk of cardiovascular diseases and other health issues.
Culinary Potential and Taste
In terms of flavor, Ms. Camarao expressed optimism about the culinary potential of tomato seed oil. She believed that the natural essence of tomatoes would lend the oil a unique and appealing taste, making it suitable for various recipes. Whether used as a base for sautéing, a dressing for salads, or an ingredient in marinades, tomato seed oil could add a distinct flavor profile to dishes.
Considerations for Market Readiness
Ms. Camarao also discussed the necessary steps for bringing such a product to market. She emphasized the importance of adhering to regulatory standards and ensuring that the oil undergoes thorough testing. Securing approval from the Food and Drug Administration (FDA) is crucial to guarantee the safety and quality of the product. She also recommended creating sample products for testing and feedback, which would help refine the product before it is introduced to consumers.
She suggested that the production process must prioritize health and safety, ensuring that the oil retains its beneficial properties while minimizing any potential risks. Transparency in labeling, particularly regarding nutritional content and proper usage instructions, would also be vital in gaining consumer trust.
Future Innovations in Cooking Oils
Towards the end of the discussion, Ms. Camarao expressed her interest in exploring other plant-based sources for cooking oil. She mentioned malunggay (moringa) as a promising candidate due to its high nutritional value and antioxidant properties. She envisioned a future where innovative cooking oils like those derived from tomato seeds and malunggay could revolutionize the food industry, providing healthier options for consumers.
Final Thoughts
Ms. Camarao was optimistic about the potential of tomato seed-based cooking oil as a healthier and sustainable alternative to traditional oils. She believes that with proper development, processing, and regulatory approval, this product could make a significant impact on both public health and the culinary world. Her insights serve as a valuable contribution to the ongoing exploration of innovative, health-focused food products.