The Big Flavor Secret: Wind and earth
Branded with its unique aroma and color, Çanakkale’s tomato gets its flavor from the soils with high potassium content as well as the winds blowing from Kaz Mountains and Çanakkale Strait.
Çanakkale tomato, which started to be collected in July and harvested until the end of November and has a long shelf life, is the first choice of consumers especially in metropolises such as Istanbul, Izmir and Ankara. With an annual production of 700 thousand tons, Çanakkale tomato serves both producers and seasonal workers, while offering a distinct taste to the consumers on the table. tomato planting is being done. Between 500 and 700 thousand tons of tomatoes are produced annually. Although the first Kumkale Plain comes to mind when Çanakkale tomato is mentioned, nowadays the harvest of mid-season products continues in every corner of Çanakkale.
On the one hand, tomatoes for tomato paste on the one hand, and tomato paste on the one hand, are collected in the fields, especially by female workers. Male workers carry their hiding buckets onto tractor trailers in the middle of the fields. Here again, tomatoes are arranged by women like pearl beads in the crates. the leading wholesaler loaded onto the transport vehicles to villages tomatoes, Turkey, especially in Istanbul, Izmir and is done in cases referred to the metropolitan cities like Ankara.
