It is the most consumed and produced vegetable worldwide, with a historic record of 192 million tons in 2023, cultivated on a surface area of 5.41 million hectares. Its genetic and cultural richness is undeniable, with more than 10,000 varieties worldwide. We are talking about tomatoes, a staple product in countless cuisines around the globe, but one that has never before been so compromised in terms of value. FAO figures confirm this. In 2023, the last recorded year, the global production value of tomatoes (including both fresh market and processing) reached $116.086 billion, 11.6% less than the previous year. This marks the largest drop in the historical series since 1991.
Producers are battling rising production costs, labor shortages, competition from third countries, the spread of pests such as ToBRFV and instability caused by climate change. Many are at a crossroads: innovate or disappear.
Two speeds
Tomatoes remain the absolute leader in global horticultural production. However, its growth is slower compared to other vegetables. Between 2010 and 2023, production increased by 25%, far behind onions, cucumbers and eggplants, which rose between 40–56%.
Globally, China, India and Turkey are the main tomato producers. Spain ranks 9th in the Top 10 and is the leading exporter in Europe for fresh market tomatoes, with Almería at the forefront.
Spain, on the tightrope?
Although it continues to be the leading vegetable in national production and consumption, with 2.8 million tons annually, the leadership of ‘made in Spain’ tomatoes is faltering in Europe. The most evident case is exports to the UK, which have plummeted 65% in a decade, while Morocco has tripled its shipments to that market.
This same year, in the first half, Fepex reported a 10% drop in Spanish tomato exports (44.6 thousand tons) compared to 2024, while imports of tomatoes from Morocco increased by 56% (+16.8 thousand tons).
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Competition from third countries, skyrocketing production costs (€0.52/kg) and the threat of ToBRFV force a reinvention. Seed companies are responding with genetic innovation, bringing to market new materials with resistance, higher added value and maximum sustainability.
Meanwhile, researchers are advancing in new gene-editing studies in search of ‘super tomatoes’ that are more resilient and flavorful. One of the latest findings, published in Nature, reveals that by editing just two genes with CRISPR, glucose and fructose levels can be increased by up to 30%. There is a future for tomatoes, but the course urgently needs review.
