Monday, July 21, 2008

Tomatos rot in fields and packing houses.

WHY? Why are farmers ploughing under tomatoes or letting them rot in packing houses? In the old days, when there were too many tomatoes, they made catsup or ketchup, or spaghetti sauce.

When salmonella is cooked, it dies. Canned, cooked tomatoes are safe to eat. Why let them rot?

It probably has to do with keeping the price up.
Tomatoes have never been more plentiful or more expensive according to the California Tomato Growers Association.

Has the salmonella scare stopped you from eating fresh tomatoes?

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