HM.CLAUSE offers important solutions for the export tomato segment and continues to rely on flavour
The seed company HM.CLAUSE is making a strong commitment to the next tomato campaign. And the fact is that its portfolio is full of important new developments in which factors as important as flavour, diversification specialities and resistances have been given priority.
Without any doubt, one of its most important bets for this year is Harrison, a plum type tomato for export that intends to win over European consumers with advantages such as size, significant firmness, excellent colour and flavour. The company is completing the range in this segment with this tomato, but this is not its only new development.
In pink beefsteak tomatoes, HM.CLAUSE is presenting the variety Celinda for winter crops under glass. Its eye-catching deep pink colour and its flavour are two of its assets for consumers. In addition, its homogeneity, excellent conservation and size (G-GG), make it perfect for export. For all these reasons, it is a winning option according to the specialists.
Also in the beefsteak tomato line, another of the new developments is Arano, a very large tomato (GG-GGG) which, in spite of its size, is very firm. It is already offering “very good results in Portugal, where it has a considerable presence in crops in the northern Lisbon area and also in the spring segment of Almeria,” according to Manuel Ruiz Ayala, Product Development Manager. Focused on short cycle, it offers added value with respect to Kabrera due to its resistance to spotted or TSWV, (in addition to TYLCV) and it is already being tested in open fields to confirm its behaviour.
In vine tomatoes, the latest variety to be incorporated to its catalogue is Delibes, which offers size and good colour in long cycle. And in round cherry tomatoes for loose plants, the variety Sabio has been added, with which they once again repeat their commitment to flavour in line with other well-known cherry tomato varieties in their catalogue. “With Sabio we have raised the Brix, the flavour on the palate and we have accentuated the colour, which is much redder,” Ruiz Ayala confirms.