ratio of word probabilities predicted from brain for horse and tomato

horse	tomato
top 10 words in brain distribution (in article): species animal horse wear female male breed human live time	top 10 words in brain distribution (in article): species century form time style term type ride modern culture
top 10 words in brain distribution (not in article): bird egg fish cat ant bee nest kill woman snake	top 10 words in brain distribution (not in article): wear horse woman clothe saddle fashion dress tea body design
times more probable under horse 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under tomato (words not in the model)
The horse'" ("Equus ferus caballus") is a hoofed (ungulate) mammal, a subspecies of one of seven extant species of the family Equidae. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature into the large, single-toed animal of today. Humans began to domesticate horses around 4000 BC, and their domestication is believed to have been widespread by 3000 BC; by 2000 BC the use of domesticated horses had spread throughout the Eurasian continent. Although most horses today are domesticated, there are still endangered populations of the Przewalski's Horse, the only remaining true wild horse, as well as more common feral horses which live in the wild but are descended from domesticated ancestors. There is an extensive, specialized vocabulary used to describe equine-related concepts, covering everything from anatomy to life stages, size, colors, markings, breeds, locomotion, and behavior. Horses are anatomically designed to use speed to escape predators, and have a well-developed sense of balance and a strong fight-or-flight instinct. Related to this need to flee from predators in the wild is an unusual trait: horses are able to sleep both standing up and lying down. Female horses, called mares, carry their young for approximately 11 months, and a young horse, called a foal, can stand and run shortly following birth. Most domesticated horses begin training under saddle or in harness between the ages of two and four. They reach full adult development by age five, and have an average lifespan of between 25 and 30 years. Horse breeds are loosely divided into three categories based on general temperament: spirited "hot bloods" with speed and endurance; "cold bloods," such as draft horses and some ponies, suitable for slow, heavy work; and "warmbloods," developed from crosses between hot bloods and cold bloods, often focusing on creating breeds for specific riding purposes, particularly in Europe. There are over 300 breeds of horses in the world today, developed for many different uses. Horses and humans interact in many ways, not only in a wide variety of sport competitions and non-competitive recreational pursuits, but also in working activities including police work, agriculture, entertainment, assisted learning and therapy. Horses were historically used in warfare. A wide variety of riding and driving techniques have been developed, using many different styles of equipment and methods of control. Many products are derived from horses, including meat, milk, hide, hair, bone, and pharmaceuticals extracted from the urine of pregnant mares. Humans provide domesticated horses with food, water and shelter, as well as attention from specialists such as veterinarians and farriers. Biology. Horse anatomy is described by a large number of specific terms, as illustrated by the chart to the right. Specific terms also describe various ages, colors and breeds. Age. Depending on breed, management and environment, the domestic horse today has a life expectancy of 25 to 30 years. It is uncommon, but a few animals live into their 40s and, occasionally, beyond. The oldest verifiable record was "Old Billy," a 19th-century horse that lived to the age of 62. In modern times, Sugar Puff, who had been listed in the Guinness Book of World Records as the world's oldest living pony, died in 2007, aged 56. Regardless of a horse's actual birth date, for most competition purposes an animal is considered a year older on January 1 of each year in the northern hemisphere and August 1 in the southern hemisphere. The exception is in endurance riding, where the minimum age to compete is based on the animal's calendar age. A very rough estimate of a horse's age can be made from looking at its teeth. The following terminology is used to describe horses of various ages: In horse racing, the definitions of colt, filly, mare, and stallion may differ from those given above. In the UK, Thoroughbred horse racing defines a colt as a male less than five years old, and a filly as a female less than five years old. In the USA, both Thoroughbred racing and harness racing defines colts and fillies as four years old and younger. Size. The English-speaking world measures the height of horses in hands, abbreviated "h" or "hh," for "hands high," measured at the highest point of an animal's withers, where the neck meets the back, chosen as a stable point of the anatomy, unlike the head or neck, which move up and down; one hand is. Intermediate heights are defined by hands and inches, rounding to the lower measurement in hands, followed by a decimal point and the number of additional inches between 1 and 3. Thus a horse described as "15.2 h," is 15 hands, 2 inches in height. The size of horses varies by breed, but can also be influenced by nutrition. The general rule for cutoff in height between what is considered a horse and a pony at maturity is 14.2 hands. An animal 14.2 h or over is usually considered to be a horse and one less than 14.2 h a pony. However, there are exceptions to the general rule. Some breeds which typically produce individuals both under and over 14.2 h are considered horses regardless of their height. Conversely, some pony breeds may have features in common with horses, and individual animals may occasionally mature at over 14.2 h, but are still considered to be ponies. The distinction between a horse and pony is not simply a difference in height, but takes account of other aspects of "phenotype" or appearance, such as conformation and temperament. Ponies often exhibit thicker manes, tails and overall coat. They also have proportionally shorter legs, wider barrels, heavier bone, shorter and thicker necks, and short heads with broad foreheads. They often have calmer temperaments than horses and also a high level of equine intelligence that may or may not be used to cooperate with human handlers. In fact, small size, by itself, is sometimes not a factor at all. While the Shetland pony stands on average 10 hands high, the Falabella and other miniature horses, which can be no taller than, the size of a medium-sized dog, are classified by their respective registries as very small horses rather than as ponies. Light riding horses such as Arabians, Morgans, or Quarter Horses usually range in height from 14 to 16 hands and can weigh from. Larger riding horses such as Thoroughbreds, American Saddlebreds or Warmbloods usually start at about 15.2 hands and often are as tall as 17 hands, weighing from. Heavy or draft horses such as the Clydesdale, Belgian, Percheron, and Shire are usually at least 16 to 18 hands high and can weigh from about. The largest horse in recorded history was probably a Shire horse named Sampson, who lived during the late 1800s. He stood 21.2½ hands high, and his peak weight was estimated at. The current record holder for the world's smallest horse is Thumbelina, a fully mature miniature horse affected by dwarfism. She is tall and weighs. Colors and markings. Horses exhibit a diverse array of coat colors and distinctive markings, described with a specialized vocabulary. Often, a horse is classified first by its coat color, before breed or sex. Flashy or unusual colors are sometimes very popular, as are horses with particularly attractive markings. Horses of the same color may be distinguished from one another by their markings. The genetics that create many horse coat colors have been identified, although research continues on specific genes and mutations that result in specific color traits. Essentially, all horse colors begin with a genetic base of "red" (chestnut) or "black," with the addition of alleles for spotting, graying, suppression or dilution of color, or other effects acting upon the base colors to create the dozens of possible coat colors found in horses. Horses which are light in color are often misnamed as being "white" horses. A horse that looks pure white is, in most cases, actually a middle-aged or older gray. Grays have black skin underneath their white hair coat (with the exception of small amounts of pink skin under white markings). The only horses properly called white are those with pink skin under a white hair coat, a fairly rare occurrence. There are no truly albino horses, with pink skin and red eyes, as albinism is a lethal condition in horses. Reproduction and development. Pregnancy lasts for approximately 335–340 days and usually results in one foal. Twins are very rare. Colts are carried on average about 4 days longer than fillies. Horses are a precocial species, and foals are capable of standing and running within a short time following birth. Horses, particularly colts, may sometimes be physically capable of reproduction at about 18 months. In practice, individuals are rarely allowed to breed before the age of three, especially females. Horses four years old are considered mature, although the skeleton normally continues to develop until the age of six; the precise time of completion of development also depends on the horse's size, breed, gender, and the quality of care provided by its owner. Also, if the horse is larger, its bones are larger; therefore, not only do the bones take longer to actually form bone tissue, but the epiphyseal plates are also larger and take longer to convert from cartilage to bone. These plates convert after the other parts of the bones, but are crucial to development. Depending on maturity, breed, and the tasks expected, young horses are usually put under saddle and trained to be ridden between the ages of two and four. Although Thoroughbred race horses are put on the track at as young as two years old in some countries, horses specifically bred for sports such as dressage are generally not entered into top-level competition until they are a minimum of four years old, because their bones and muscles are not solidly developed, nor is their advanced training complete. For endurance riding competition, horses are not deemed mature enough to compete until they are a full 60 calendar months (5 years) old. Skeletal system. Horses have a skeleton that averages 205 bones. A significant difference between the horse skeleton, compared to that of a human, is the lack of a collarbone—the horse's front limb system is attached to the spinal column by a powerful set of muscles, tendons and ligaments that attach the shoulder blade to the torso. The horse's legs and hooves are also unique structures. Their leg bones are proportioned differently from those of a human. For example, the body part that is called a horse's "knee" is actually made up of the carpal bones that correspond to the human wrist. Similarly, the hock, contains the bones equivalent to those in the human ankle and heel. The lower leg bones of a horse correspond to the bones of the human hand or foot, and the fetlock (incorrectly called the "ankle") is actually the proximal sesamoid bones between the cannon bones (a single equivalent to the human metacarpal or metatarsal bones) and the proximal phalanges, located where one finds the "knuckles" of a human. A horse also has no muscles in its legs below the knees and hocks, only skin, hair, bone, tendons, ligaments, cartilage, and the assorted specialized tissues that make up the hoof. Hooves. The critical importance of the feet and legs is summed up by the traditional adage, "no foot, no horse". The horse hoof begins with the distal phalanges, the equivalent of the human fingertip or tip of the toe, surrounded by cartilage and other specialized, blood-rich soft tissues such as the laminae. The exterior hoof wall and horn of the sole is made of essentially the same material as a human fingernail. The end result is that a horse, weighing on average, travels on the same bones as a human on tiptoe. For the protection of the hoof under certain conditions, some horses have horseshoes placed on their feet by a professional farrier. The hoof continually grows, and needs to be trimmed (and horseshoes reset, if used) every five to eight weeks. Teeth. Horses are adapted to grazing. In an adult horse, there are 12 incisors, adapted to biting off the grass or other vegetation, at the front of the mouth. There are 24 teeth adapted for chewing, the premolars and molars, at the back of the mouth. Stallions and geldings have four additional teeth just behind the incisors, a type of canine teeth that are called "tushes." Some horses, both male and female, will also develop one to four very small vestigial teeth in front of the molars, known as "wolf" teeth, which are generally removed because they can interfere with the bit. There is an empty interdental space between the incisors and the molars where the bit rests directly on the bars (gums) of the horse's mouth when the horse is bridled. The incisors show a distinct wear and growth pattern as the horse ages, as well as change in the angle at which the chewing surfaces meet. The teeth continue to erupt throughout life as they are worn down by grazing, so a very rough estimate of a horse's age can be made by an examination of its teeth, although diet and veterinary care can affect the rate of tooth wear. Digestion. Horses are herbivores with a digestive system adapted to a forage diet of grasses and other plant material, consumed steadily throughout the day. Therefore, compared to humans, they have a relatively small stomach but very long intestines to facilitate a steady flow of nutrients. A horse will eat of food per day and, under normal use, drink to of water. Horses are not ruminants, so they have only one stomach, like humans, but unlike humans, they can also digest cellulose from grasses due to the presence of a "hind gut" called the cecum, or "water gut," which food goes through before reaching the large intestine. Unlike humans, horses cannot vomit, so digestion problems can quickly cause colic, a leading cause of death. Senses. The horse's senses are generally superior to those of a human. As prey animals, they must be aware of their surroundings at all times. They have the largest eyes of any land mammal, and because their eyes are positioned on the sides of their heads, horses have a range of vision of more than 350°, with approximately 65° of this being binocular (seen with both eyes) and the remaining 285° monocular (seen with only one eye). Horses have excellent day and night vision, but studies indicate that they have two-color, or dichromatic vision; their color vision is somewhat like red-green color blindness in humans. This means that certain colors, especially red and related colors, appear more green. Their hearing is good, and the pinna of each ear can rotate up to 180°, giving the potential for 360° hearing without having to move the head. Their sense of smell, while much better than that of humans, is not their strongest asset; they rely to a greater extent on vision. Horses have a great sense of balance, due partly to their ability to feel their footing and partly to highly developed proprioceptive abilities (the unconscious sense of where the body and limbs are at all times). A horse's sense of touch is well developed. The most sensitive areas are around the eyes, ears and nose. Via touch, horses perceive and respond immediately to changes in their environment, sensing contact as subtle as an insect landing anywhere on the body. Horses have an advanced sense of taste that allows them to sort through grains and grasses to choose what they would most like to eat, and their prehensile lips can easily sort even the smallest grains. Horses generally will not eat poisonous plants. However, there are exceptions and horses will occasionally eat toxic amounts of poisonous plants even when there is adequate healthy food. Movement. All horses move naturally with four basic gaits: the four-beat walk, which averages four miles per hour; the two-beat trot or jog, which averages per hour (faster for harness racing horses); and the leaping gaits known as the canter or lope (a three-beat gait that is per hour), and the gallop. The gallop averages per hour. The world record for a horse galloping over a short, sprint distance is per hour. Besides these basic gaits, some horses perform a two-beat pace, instead of the trot. In addition, there are several four-beat "ambling" gaits that are approximately the speed of a trot or pace, though smoother to ride. These include the lateral slow gait, rack, running walk, and tölt as well as the diagonal fox trot. Ambling gaits are often genetic traits in specific breeds, known collectively as gaited horses. In most cases, gaited horses replace the standard trot with one of the ambling gaits. Behavior. Horses are prey animals with a well-developed fight-or-flight instinct. Their first response to threat is to startle and usually flee, although they are known to stand their ground and defend themselves or their offspring in cases where flight is not possible, or when their young are threatened. They also tend to be curious; when startled, they will often hesitate an instant to ascertain the cause of their fright, and may not always flee from something that they perceive as non-threatening. Through selective breeding, some breeds of horses are quite docile, particularly certain large draft horses. Most light horse riding breeds were developed for speed, agility, alertness and endurance; natural qualities that extend from their wild ancestors. Horses are herd animals, with a clear hierarchy of rank, led by a dominant animal (usually a mare). They are also social creatures who are able to form companionship attachments to their own species and to other animals, including humans. They communicate in various ways, including vocalizations such as nickering or whinnying, mutual grooming, and body language. Many horses will become difficult to manage if they are isolated. Through proper training, it is possible to teach any horse to accept a human as a type of companion, and thus be comfortable away from other horses. When confined with insufficient companionship, exercise or stimulation, individuals may develop stable vices, an assortment of bad habits, mostly psychological in origin, that include wood chewing, wall kicking, "weaving" (rocking back and forth) and other problems. Intelligence and learning. In the past, horses were considered unintelligent, with no abstract thinking ability, unable to generalize, and driven primarily by a herd mentality. However, recent studies show that they perform a number of cognitive tasks on a daily basis, and frequently engage in mental challenges that include food procurement and social system identification. They have also been shown to have good spatial discrimination abilities. Studies have assessed equine intelligence in the realms of problem solving, learning speed, and knowledge retention. Results show that horses excel at simple learning, but also are able to solve advanced cognitive challenges that involve categorization and concept learning. They have been shown to learn from habituation, desensitization, Pavlovian conditioning, and operant conditioning. They respond to and learn from both positive and negative reinforcement. Domesticated horses tend to face greater mental challenges than wild horses, due to living in artificial environments that stifle instinctual behavior while learning tasks that are not natural. Horses are creatures of habit that respond and adapt well to regimentation, and respond best when the same routines and techniques are used consistently. Some trainers believe that "intelligent" horses are reflections of intelligent trainers who effectively use response conditioning techniques and positive reinforcement to train in the style that fits best with an individual animal's natural inclinations. Others who handle horses regularly note that personality also may play a role separate from intelligence in determining how a given animal responds to various experiences. Temperament. Thoroughbred race horses are a "hot blooded" breed. Horses are mammals, and as such are "warm-blooded" creatures, as opposed to reptiles, which are cold-blooded. However, these words have developed a separate meaning in the context of equine terminology, used to describe temperament, not body temperature. For example, the "hot-bloods," such as many race horses, exhibit more sensitivity and energy, while the "cold-bloods," such as most draft breeds, are quieter and calmer. "Hot blooded" breeds include "oriental horses" such as the Akhal-Teke, Barb, Arabian horse and now-extinct Turkoman horse, as well as the Thoroughbred, a breed developed in England from the older oriental breeds. Hot bloods tend to be spirited, bold, and learn quickly. They are bred for agility and speed. They tend to be physically refined—thin-skinned, slim, and long-legged. The original oriental breeds were brought to Europe from the Middle East and North Africa when European breeders wished to infuse these traits into racing and light cavalry horses. The "cold blooded" draft breeds are powerful and heavily-muscled Muscular, heavy draft horses are known as "cold bloods," as they are bred not only for strength, but also to have the calm, patient temperament needed to pull a plow or a heavy carriage full of people. They are sometimes nicknamed "gentle giants." Well-known draft breeds include the Belgian and the Clydesdale. Some, like the Percheron are lighter and livelier, developed to pull carriages or to plow large fields in drier climates. Others, such as the Shire, are slower and more powerful, bred to plow fields with heavy, clay-based soils. The cold-blooded group also includes some pony breeds. "Warmblood" breeds, such as the Trakehner or Hanoverian, developed when European carriage and war horses were crossed with Arabians or Thoroughbreds, producing a riding horse with more refinement than a draft horse, but greater size and more phlegmatic temperament than a lighter breed. Certain pony breeds with warmblood characteristics have been developed for smaller riders. A modern "Warmblood" horse is large, but agile and athletic. Today, the term "Warmblood" refers to a specific subset of sport horse breeds that have dominated the Olympic Games and international FEI competition in dressage and show jumping since the 1970s. Prior to that time, the term "warm blood" often referred to any cross between cold-blooded and hot-blooded breeds. Examples included breeds such as the Irish Draught or the Cleveland Bay. Less often, the term was even used to refer to breeds of light riding horse other than Thoroughbreds or Arabians, such as the Morgan horse. Sleep patterns. Horses are able to sleep both standing up and lying down. In an adaptation from life in the wild, horses are able to enter light sleep by using a "stay apparatus" in their legs, allowing them to doze without collapsing. Horses sleep better when in groups because some animals will sleep while others stand guard to watch for predators. A horse kept alone will not sleep well because its instincts are to keep a constant eye out for danger. Unlike humans, horses do not sleep in a solid, unbroken period of time, but take many short periods of rest. Horses may spend anywhere from four to fifteen hours a day in standing rest, and from a few minutes to several hours lying down. Total sleep time in a day may range from several minutes to a couple of hours, mostly in short intervals of about 15 minutes each. Horses must lie down to reach REM sleep. They only have to lie down for an hour or two every few days to meet their minimum REM sleep requirements. However, if a horse is never allowed to lie down, after several days it will become sleep-deprived, and in rare cases may suddenly collapse as it involuntarily slips into REM sleep while still standing. This condition differs from narcolepsy, although horses may also suffer from that disorder. Taxonomy and evolution. The horse as it is known today adapted by evolution to survive in areas of wide-open terrain with sparse vegetation, surviving in an ecosystem where other large grazing animals, especially ruminants, could not. Horses and other equids are odd-toed ungulates of the order Perissodactyla, a group of mammals that was dominant during the Tertiary period. In the past, this order contained 14 families and many species, but only three families—Equidae (the horse and related species), the tapir and the rhinoceros—containing 18 known species have survived to the present day. The earliest known member of the Equidae family was the "Hyracotherium", which lived between 45 and 55 million years ago, during the Eocene period and had 4 toes on each front foot, and 3 toes on each back foot. The extra toe on the front feet soon disappeared with the "Mesohippus", which lived 32 to 37 million years ago, and by about 5 million years ago, the modern Equus had developed. The extra side toes shrank in size until they have vanished in modern horses. All that remains is a set of small vestigial bones on the leg above the hoof, known informally as ergots, chestnuts, or splint bones. Their legs also lengthened as their toes disappeared and until they were a hoofed animal capable of running at great speed. Over millions of years, equid teeth also evolved from browsing on soft, tropical plants to adapt to browsing of drier plant material, and grazing of tougher plains grasses. Thus the proto-horses changed from leaf-eating forest-dwellers to grass-eating inhabitants of semi-arid regions worldwide, including the steppes of Eurasia and the Great Plains of North America. For reasons not fully understood, "Equus caballus" disappeared from North America around 10,000 years ago, at the end of the last ice age. The "Four Foundations" theory. Modern DNA evidence suggests that domesticated horses evolved from multiple wild populations. Specifically, the "Four Foundations" theory suggests that the modern horse evolved from multiple ancient wild prototypes, each adapted to a given habitat. However, an older theory holds that there was only one type of wild horse, the Tarpan subtype, and all other types diverged in form after domestication to meet human needs. Under the four foundations theory, all types and breeds of horses are thought to have developed from the following base prototypes: Domestication and surviving wild species. Competing theories exist as to the time and place of initial domestication. The earliest evidence for the domestication of the horse comes from Ukraine and dates to approximately 4,000 BC. It is thought that the horse was completely domesticated by 3000 BC, and by 2000 BC there was a sharp increase in the number of horse bones found in human settlements in northwestern Europe, indicating the spread of domesticated horses throughout the continent. Wild species surviving into modern times. A truly wild horse is a species or subspecies which has no ancestors that were ever domesticated. Therefore, most "wild" horses today are actually feral horses, animals that escaped or were turned loose from domestic herds and the descendants of those animals. Only two types of truly wild horses survived into recorded history. One, the Tarpan ("Equus ferus ferus") survived into the historical era, but became extinct in 1887. Its pure genetic line was lost, but three attempts have been made to re-create the Tarpan. In the early 1930s, Berlin Zoo Director Lutz Heck and Heinz Heck of the Munich Zoo began a program that by the 1960s produced the Heck horse. In 1936, Polish university professor Tadeusz Vetulani began a program using Konik horses, and in the mid-1960s Harry Hegard started a program in the United States using feral mustangs and local working ranch horses that has resulted in the Hegardt or Stroebel's Horse. None of the breeding programs were completely successful, although all three resulted in horses with many similarities to the Tarpan. There is only one true wild horse species alive today, the Przewalski's Horse ("Equus ferus przewalskii"). It is a rare Asian animal, also known as the Mongolian Wild Horse; Mongolian people know it as the "taki", and the Kyrgyz people call it a "kirtag". Small wild breeding populations of this animal, named after the Russian explorer Nikolai Przhevalsky, exist in Mongolia. There are also small populations maintained at zoos throughout the world. The species was considered extinct in the wild between 1969 and 1992, but a small breeding population was reestablished in the wild due to the conservation efforts of numerous zoos. Feral populations. Feral horses are born and live in the wild, but are descended from domesticated animals. Many populations of feral horses exist throughout the world. Studies of feral herds have provided useful insights into the behavior of prehistoric horses, as well as greater understanding of the instincts and behaviors that drive horses that live in domesticated conditions. Other modern equids. Besides the horse, there are seven other species of genus "equus" in the equidae family. These are the ass or donkey, "Equus asinus"; the Mountain Zebra, "Equus zebra"; Plains Zebra, "Equus burchelli"; Grévy's Zebra, "Equus grevyi"; the Kiang, "Equus kiang"; and the Kulan, "Equus hemionus", including its subspecies, the Onager, "Equus hemionus onager". Horses can crossbreed with other members of the "equus" genus. The most common hybrid is the mule, a cross between a "jack" (male donkey) and a mare. A related hybrid, a hinny, is a cross between a stallion and a jenny (female donkey). Other hybrids include the zorse, a cross between a zebra and a horse that is bred in Africa and used for trekking on Mount Kenya. With rare exceptions, most hybrids are sterile and cannot reproduce. Breeds. Horse breeds are groups of horses with distinctive characteristics that are transmitted consistently to their offspring, such as conformation, color, performance ability, or disposition. These inherited traits are usually the result of a combination of natural crosses and artificial selection methods aimed at producing horses for specific tasks. Certain breeds are known for certain talents. For example, Standardbreds are known for their speed in harness racing. Some breeds have been developed through centuries of crossings with other breeds, while others, such as Tennessee Walking Horses and Morgans, developed from a single sire from which all current breed members descend. There are more than 300 horse breeds in the world today. Origin of breeds. Modern horse breeds developed in response to a need for "form to function", the necessity to develop certain physical characteristics in order to perform a certain type of work. Thus, powerful but refined breeds such as the Andalusian or the Lusitano developed in the Iberian peninsula as riding horses that also had a great aptitude	The Tomato'" ("Solanum lycopersicum", syn. "Lycopersicon lycopersicum" & "Lycopersicon esculentum") is an herbaceous, usually sprawling plant in the Solanaceae or nightshade family, as are its close cousins tobacco, potatoes, aubergine (eggplants), chilli peppers, and the poisonous belladonna. It is a perennial, often grown outdoors in temperate climates as an annual. Typically reaching to 1-3m (3 to 9 ft) in height, it has a weak, woody stem that often vines over other plants. The leaves are long, odd pinnate, with 5–9 leaflets on petioles, each leaflet up to long, with a serrated margin; both the stem and leaves are densely glandular-hairy. The flowers are across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of 3–12 together. The tomato is native to South America and a prehistoric introduction to Central America and Southern parts of North America. Genetic evidence shows that the progenitors of tomatoes were herbaceous green plants with small green fruit with a center of diversity in the highlands of Peru. These early Solanums diversified into the ~dozen species of tomato recognized today. One species, Solanum Lycopersicum, was transported to Mexico where it was grown and consumed by prehistoric humans. The exact date of domestication is not known. Evidence supports the theory the first domesticated tomato was a little yellow fruit, ancestor of L. cerasiforme, grown by the Aztecs of Central Mexico who called it ‘xitomatl’ (pronounced zee-toe-má-tel), meaning plump thing with a navel, and later called tomatl by other Mesoamerican peoples. Aztec writings mention tomatoes were prepared with peppers, corn and salt, likely to be the original salsa recipe. Some believe Spanish explorer Cortez may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan in 1521, now Mexico City. Yet others believe Christopher Columbus, an Italian working for the Spanish monarchy, discovered the tomato earlier in 1493. The earliest discussion of the tomato in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomi d’oro, golden apple. The word "tomato" comes from a word in the Nahuatl language, "tomatl". The specific name, "lycopersicum", means "wolf-peach" (compare the related species "Solanum lycocarpum", whose scientific name means "wolf-fruit", common name "wolf-apple"), as they are a major food of wild canids in South America. Early history. Two modern tomato cultivar groups, one represented by the Matt's Wild Cherry tomato, the other by currant tomatoes, originate by recent domestication of the wild tomato plants apparently native to eastern Mexico. Aztecs and other peoples in the region used the fruit in their cooking; it was being cultivated in southern Mexico and probably other areas by 500BC. It is thought that the Pueblo people believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated and was encouraged in Mesoamerica. Smith states this variant is the direct ancestor of some modern cultivated tomatoes. According to Andrew F Smith's "The Tomato in America", the tomato probably originated in the highlands of the west coast of South America. Smith notes there is no evidence the tomato was cultivated or even eaten in Peru before the Spanish arrived. Spanish distribution. After the Spanish colonization of the Americas, the Spanish distributed the tomato throughout their colonies in the Caribbean. They also took it to the Philippines, whence it moved to southeast Asia and then the entire Asian continent. The Spanish also brought the tomato to Europe. It grew easily in Mediterranean climates, and cultivation began in the 1540s. It was probably eaten shortly after it was introduced, and was certainly being used as food by the early 1600s in Spain. The earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources. However, in certain areas of Italy, such as Florence, the fruit was used solely as tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century. In Britain. Tomatoes were not grown in England until the 1590s, according to Smith. One of the earliest cultivators was John Gerard, a barber-surgeon. Gerard's "Herbal", published in 1597 and largely plagiarized from continental sources, is also one of the earliest discussions of the tomato in England. Gerard knew that the tomato was eaten in Spain and Italy. Nonetheless, he believed that it was poisonous (tomato leaves and stems actually contain poisonous glycoalkaloids, but the fruit is safe). Gerard's views were influential, and the tomato was considered unfit for eating (though not necessarily poisonous) for many years in Britain and its North American colonies. But by the mid-1700s, tomatoes were widely eaten in Britain; and before the end of that century, the "Encyclopædia Britannica" stated that the tomato was "in daily use" in soups, broths, and as a garnish. In Victorian times, cultivation reached an industrial scale in glasshouses, most famously in Worthing. Pressure for housing land in the 1930s to 1960s saw the industry move west to Littlehampton, and to the market gardens south of Chichester. Over the past 15 years, the British tomato industry has declined as more competitive imports from Spain and the Netherlands have reached the supermarkets. North America. The earliest reference to tomatoes being grown in British North America is from 1710, when herbalist William Salmon reported seeing them in what is today South Carolina. They may have been introduced from the Caribbean. By the mid-18th century, they were cultivated on some Carolina plantations, and probably in other parts of the Southeast as well. It is possible that some people continued to think tomatoes were poisonous at this time; and in general, they were grown more as ornamental plants than as food. Thomas Jefferson, who ate tomatoes in Paris, sent some seeds back to America. Because of their longer growing season for this heat-loving crop, several states in the US Sun Belt became major tomato-producers, particularly Florida and California. In California tomatoes are grown under irrigation for both the fresh fruit market and for canning and processing. The University of California, Davis (UC Davis) became a major center for research on the tomato. The C.M. Rick Tomato Genetics Resource Center at UC Davis is a genebank of wild relatives, monogenic mutants and miscellaneous genetic stocks of tomato. The Center is named for the late Dr. Charles M. Rick, a pioneer in tomato genetics research. Research on processing tomatoes is also conducted by the in Escalon, CA. Production trends. 125 million tons of tomatoes were produced in the world in 2005. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For processing tomatoes, California accounts for 90% of US production and 35% of world production. According to FAOSTAT, the top producers of tomatoes (in tonnes) in 2005 were: Cultivation and uses. The tomato is now grown worldwide for its edible fruits, with thousands of cultivars having been selected with varying fruit types, and for optimum growth in differing growing conditions. Cultivated tomatoes vary in size from cherry tomatoes, about the same 1–2 cm size as the wild tomato, up to beefsteak tomatoes 10 cm or more in diameter. The most widely grown commercial tomatoes tend to be in the 5–6 cm diameter range. Most cultivars produce red fruit; but a number of cultivars with yellow, orange, pink, purple, green, black, or white fruit are also available. Multicolored and striped fruit can also be quite striking. Tomatoes grown for canning are often elongated, 7–9 cm long and 4–5 cm diameter; they are known as plum tomatoes. Roma-type tomatoes are important cultivars in the Sacramento Valley where a 120-acre Morning Star cannery handles 1.2 million pounds of tomatoes an hour during the harvest season where the fields yield about 40 tons to the acre. Tomatoes are one of the most common garden fruits in the United States and, along with zucchini, have a reputation for outproducing the needs of the grower. As in most sectors of agriculture, there is increasing demand in developed countries for organic tomatoes, as well as heirloom tomatoes, to make up for flavor and texture faults in commercial tomatoes. Quite a few seed merchants and banks provide a large selection of heirloom seeds. Tomato seeds are occasionally organically produced as well, but only a small percentage of organic crop area is grown with organic seed. The definition of a heirloom tomato is vague, but unlike commercial hybrids, all are self-pollinators who have bred true for 40 years or more. Varieties. There are a great many (around 7500) tomato varieties grown for various purposes. Heirloom strains are becoming increasingly popular, particularly among home gardeners and organic producers, since they tend to produce more interesting and flavorful crops at the cost of disease resistance, and productivity. Hybrid plants remain common, since they tend to be heavier producers and sometimes combine unusual characteristics of heirloom tomatoes with the ruggedness of conventional commercial tomatoes. Tomato varieties are roughly divided into several categories, based mostly on shape and size. "Slicing" or "globe" tomatoes are the usual tomatoes of commerce; beefsteak are large tomatoes often used for sandwiches and similar applications- their kidney-bean shape makes commercial use impractical along with a thinner skin and being not bred for a long shelf life; globe tomatoes are of the category of canners used for a wide variety of processing and fresh eating; oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries; plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a higher solid content for use in tomato sauce and paste and are usually oblong; pear tomatoes are obviously pear shaped and based upon the San Marzano types for a richer gourmet paste; cherry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads; and grape tomatoes which are a more recent introduction are smaller and oblong used in salads. Tomatoes are also commonly classified as determinate or indeterminate. Determinate, or bush, types bear a full crop all at once and top off at a specific height; they are often good choices for container growing. Determinate types are preferred by commercial growers who wish to harvest a whole field at one time, or home growers interested in canning. Indeterminate varieties develop into vines that never top off and continue producing until killed by frost. They are preferred by home growers and local-market farmers who want ripe fruit throughout the season. As an intermediate form, there are plants sometimes known as "vigorous determinate" or "semi-determinate"; these top off like determinates but produce a second crop after the initial crop. The majority of heirloom tomatoes are indeterminate, although some determinate heirlooms exist. Most modern tomato cultivars are smooth surfaced but some older tomato cultivars and most modern beefsteaks often show pronounced ribbing, a feature that may have been common to virtually all pre-Columbian cultivars. While virtually all commercial tomato varieties are red, some tomato cultivars, especially heirlooms, produce fruit in colors other than red, including yellow, orange, pink, black, brown, ivory, white, and purple, though such fruit is not widely available in grocery stores, nor are their seedlings available in typical nurseries, but must be bought as seed, often via mail-order. Less common variations include fruit with stripes (Green Zebra), fuzzy skin on the fruit (Fuzzy Peach, Red Boar), multiple colors (Hillbilly, Burracker's Favorite, Lucky Cross), etc. There is also a considerable gap between commercial and home-gardener cultivars; home cultivars are often bred for flavor to the exclusion of all other qualities, while commercial cultivars are bred for such factors as consistent size and shape, disease and pest resistance, and suitability for mechanized picking and shipping. Tomatoes grow well with 7 hours of sunlight a day. A fertilizer with the ratio 5-10-10 can be used for extra growth, but manure or compost works well too. Diseases and pests. Tomato cultivars vary widely in their resistance to disease. Modern hybrids focus on improving disease resistance over the heirloom plants. One common tomato disease is tobacco mosaic virus, and for this reason smoking or use of tobacco products are discouraged around tomatoes, although there is some scientific debate over whether the virus could possibly survive being burned and converted into smoke. Various forms of mildew and blight are also common tomato afflictions, which is why tomato cultivars are often marked with a combination of letters which refer to specific disease resistance. The most common letters are: V'" -"verticillium" wilt, F'" -"fusarium" wilt strain I, FF'" -"fusarium" wilt strain I & II, N'" -"nematodes", T'" -"tobacco mosaic virus", and A'" -"alternaria". Another particularly dreaded disease is curly top, carried by the beet leafhopper, which interrupts the lifecycle, ruining a nightshade plant as a crop. As the name implies, it has the symptom of making the top leaves of the plant wrinkle up and grow abnormally. Some common tomato pests are cutworms, tomato hornworms and tobacco hornworms, aphids, cabbage loopers, whiteflies, tomato fruitworms, flea beetles, red spider mite, slugs, and Colorado potato beetles. Pollination. In the wild, original state, tomatoes required cross-pollination; they were much more self-incompatible than domestic cultivars. As a floral device to reduce selfing, the pistils of wild tomatoes extended farther out of the flower than today's cultivars. The stamens were, and remain, entirely within the closed corolla. As tomatoes were moved from their native areas, their traditional pollinators, (probably a species of halictid bee) did not move with them. The trait of self-fertility (or self-pollenizing) became an advantage and domestic cultivars of tomato have been selected to maximize this trait. This is not the same as self-pollination, despite the common claim that tomatoes do so. That tomatoes pollinate themselves poorly without outside aid is clearly shown in greenhouse situations where pollination must be aided by artificial wind, vibration of the plants (one brand of vibrator is a wand called an "electric bee" that is used manually), or more often today, by cultured bumblebees. The anther of a tomato flower is shaped like a hollow tube, with the pollen produced within the structure rather than on the surface, as with most species. The pollen moves through pores in the anther, but very little pollen is shed without some kind of outside motion. The best source of outside motion is a sonicating bee such as a bumblebee or the original wild halictid pollinator. In an outside setting, wind or biological agents provide sufficient motion to produce commercially viable crops. Hydroponic and greenhouse cultivation. Tomatoes are often grown in greenhouses in cooler climates, and indeed there are cultivars such as the British 'Moneymaker' and a number of cultivars grown in Siberia that are specifically bred for indoor growing. In more temperate climates, it is not uncommon to start seeds in greenhouses during the late winter for future transplant. With the transplanting of tomatoes, there is a process of hardening that the plant must go through before being able to be placed outside in order to have greater survival. Hydroponic tomatoes are also available, and the technique is often used in hostile growing environments as well as high-density plantings. Picking and ripening. Tomatoes are often picked unripe (and thus colored green) and ripened in storage with ethylene. Unripe tomatoes are firm, as they ripen they soften until reaching the ripe state where they are red or orange in color and slightly soft to the touch. Ethylene is a hydrocarbon gas produced by many fruits that acts as the molecular cue to begin the ripening process. Tomatoes ripened in this way tend to keep longer but have poorer flavor and a mealier, starchier texture than tomatoes ripened on the plant. They may be recognized by their color, which is more pink or orange than the other ripe tomatoes' deep red. In 1994 Calgene introduced a genetically modified tomato called the 'FlavrSavr' which could be vine ripened without compromising shelf life. However, the product was not commercially successful (see main article for details) and was only sold until 1997. Recently, stores have begun selling "tomatoes on the vine", which are determinate varieties that are ripened or harvested with the fruits still connected to a piece of vine. These tend to have more flavor than artificially ripened tomatoes (at a price premium), but still may not be the equal of local garden produce. Slow-ripening cultivars of tomato have been developed by crossing a non-ripening cultivar with ordinary tomato cultivars. Cultivars were selected whose fruits have a long shelf life and at least reasonable flavor. Modern uses and nutrition. Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. They contain lycopene, one of the most powerful natural antioxidants, which, especially when tomatoes are cooked, has been found to help prevent prostate cancer. However, other research contradicts this claim. Tomato extract branded as Lycomato is now also being promoted for treatment of high blood pressure. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays. Natural genetic variation in tomatoes and their wild relatives has given a genetic treasure trove of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin (P20 Blue), and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene). Though it is botanically a berry, a subset of fruit, the tomato is nutritionally categorized as a vegetable (see below). Since "vegetable" is not a botanical term, there is no contradiction in a plant part being a fruit botanically while still being considered a vegetable. Tomatoes are used extensively in Mediterranean cuisine, especially Italian and Middle Eastern cuisines. The tomato is acidic; this acidity makes tomatoes especially easy to preserve in home canning whole, in pieces, as tomato sauce, or paste. Tomato juice is often canned and sold as a beverage; Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Cultural impact===. The town of Buñol, Spain, annually celebrates La Tomatina, a festival centered on an enormous tomato fight. Tomatoes are also a popular "non-lethal" throwing weapon in mass protests; and there was a common tradition of throwing rotten tomatoes at bad performers on a stage during the 19th century; today it is usually referenced as a mere metaphor (see Rotten Tomatoes). Embracing it for this protest connotation, the Dutch Socialist party adopted the tomato as their logo. Known for its tomato growth and production, the Mexican state of Sinaloa takes the tomato as its symbol. Storage. Most tomatoes today are picked before fully ripened. They are bred to continue ripening, but the enzyme that ripens tomatoes stops working when it reaches temperatures below 12.5°C (54.5°F). Once an unripe tomato drops below that temperature, it will not continue to ripen. Once fully ripe, tomatoes can be stored in the refrigerator but are best kept a room temperature. Tomatoes stored in the refrigerator tend to lose flavor, but will still be edible; thus the "Never Refrigerate" stickers sometimes placed on tomatoes in supermarkets. Botanical description. Tomato plants are vines, initially, typically growing six feet or more above the ground if supported, although erect bush varieties have been bred, generally three feet tall or shorter. Indeterminate types are "tender" perennials, dying annually in temperate climates (they are originally native to tropical highlands), although they can live up to three years in a greenhouse in some cases. Determinate types are annual in all climates. Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines. Tomato plant vines are typically pubescent, meaning covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if there is some issue with the vine's contact to its original root. Most tomato plants have compound leaves, and are called regular leaf (RL) plants. But some cultivars have simple leaves known as potato leaf (PL) style because of their resemblance to that close cousin. Of regular leaves, there are variations, such as rugose leaves, which are deeply grooved, variegated, angora leaves, which have additional colors where a genetic mutation causes chlorophyll to be excluded from some portions of the leaves. Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounded by the pistil's style. Flowers tend to be self-fertilizing. This is because they are native to the Americas, where there were no honeybees (which are native to the old world). Similarly, many plants of the Americas are self-fertilizing, while others are pollinated by flies, butterflies, moths, other insects, or other external forces that present in the Americas, that made it possible for some new world plants to originally require biotic pollination. Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. The fruit contains hollow spaces full of seeds and moisture, called locular cavities. These vary, among cultivated species, according to type. Some smaller varieties have two cavities, globe-shaped varieties typically have three to five, beefsteak tomatoes have a great number of smaller cavities, while paste tomatoes have very few, very small cavities. The seeds need to come from a mature fruit, and be dried fermented before germination. Botanical classification. In 1753 the tomato was placed in the genus "Solanum" by Linnaeus as "Solanum lycopersicum" L. (derivation, 'lyco', wolf, plus 'persicum', peach, "i.e.," "wolf-peach"). However, in 1768 Philip Miller placed it in its own genus, and he named it "Lycopersicon esculentum". This name came into wide use but was in breach of the plant naming rules. Technically, the combination "Lycopersicon lycopersicum" (L.) H.Karst. would be more correct, but this name (published in 1881) has hardly ever been used (except in seed catalogs, which frequently used it and still do). Therefore, it was decided to conserve the well-known "Lycopersicon esculentum", making this the correct name for the tomato when it is placed in the genus "Lycopersicon". However, genetic evidence ("e.g.," Peralta & Spooner 2001) has now shown that Linnaeus was correct in the placement of the tomato in the genus "Solanum", making the Linnaean name correct; if "Lycopersicon" is excluded from "Solanum", "Solanum" is left as a paraphyletic taxon. Despite this, it is likely that the exact taxonomic placement of the tomato will be controversial for some time to come, with both names found in the literature. Two of the major reasons that some still consider the genera separate are the leaf structure (tomato leaves are markedly different from any other "Solanum"), and the biochemistry (many of the alkaloids common to other "Solanum" species are conspicuously absent in the tomato). The tomato can with some difficulty be crossed with a few species of diploid Potato with viable offspring that are capable of reproducing. Such hybrids provide conclusive evidence of the close relationship between these genera. The Boyce Thompson Institute for Plant Research began sequencing the tomato genome in 2004 and is creating a database of genomic sequences and information on the tomato and related plants. A draft version of the full genome expected to be published by 2008. The genomes of its organelles (mitochondria and chloroplast) are also expected to be published as part of the project. Fruit or vegetable? Botanically, a tomato is the ovary, together with its seeds, of a flowering plant: therefore it is a fruit or, more precisely, a berry. However, the tomato is not as sweet as those foodstuffs usually called fruits and, from a culinary standpoint, it is typically served as part of a salad or main course of a meal, as are vegetables, rather than at dessert in the case of most fruits. As noted above, the term vegetable has no botanical meaning and is purely a culinary term. This argument has had legal implications in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables but not on fruits caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled the controversy on May 10, 1893 by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert ("Nix v. Hedden" (149 U.S. 304)). The holding of the case applies only to the interpretation of the Tariff Act of March 3, 1883, and the court did not purport to reclassify the tomato for botanical or other purposes other than for paying a tax under a tariff act. Tomatoes have been designated the state vegetable of New Jersey. Arkansas took both sides by declaring the "South Arkansas Vine Ripe Pink Tomato" to be both the state fruit and the state vegetable in the same law, citing both its culinary and botanical classifications. In 2006, the Ohio House of Representatives passed a law that would have declared the tomato to be the official state fruit, but the bill died when the Ohio Senate failed to act on it. Tomato juice has been the official beverage of Ohio since 1965. A.W. Livingston, of Reynoldsburg, Ohio, played a large part in popularizing the tomato in the late 1800s. Due to the scientific definition of a fruit, the tomato remains a fruit when not dealing with US tariffs. Nor is it the only culinary vegetable that is a botanical fruit: eggplants, cucumbers, and squashes of all kinds (such as zucchini and pumpkins) share the same ambiguity. Pronunciation. The pronunciation of "tomato" differs in different English-speaking countries; the two most common variants are and. Speakers from the British Isles, most of the Commonwealth, and older generations among speakers of Southern American English typically say, while most American and Canadian speakers usually say. Many languages have a word that corresponds more to the former pronunciation, including the original Nahuatl word "tomato" from which they are all taken. The word's dual pronunciations were immortalized in Ira and George Gershwin's 1937 song "Let's Call the Whole Thing Off" ("You like and I like /You like and I like") and have become a symbol for nitpicking pronunciation disputes. In this capacity it has even become an American and British slang term: saying when presented with two choices can mean "What's the difference?" or "It's all the same to me." Safety. On October 30, 2006, the U.S. Centers for Disease Control and Prevention (CDC) announced that tomatoes might have been the source of a salmonella outbreak causing 172 illnesses in 18 states. The affected states included Arkansas, Connecticut, Georgia, Indiana, Kentucky, Maine, Massachusetts, Michigan, Minnesota, North Carolina, New Hampshire, Ohio, Pennsylvania, Rhode Island, Tennessee, Virginia, Vermont and Wisconsin. Tomatoes have been linked to seven salmonella outbreaks since 1990 (from the Food Safety Network). A 2008 salmonella outbreak caused the removal of tomatoes from stores and restaurants across the United States and parts of Canada. As of July 8, 2008, from April 10, 2008, the rare Saintpaul serotype of "Salmonella enterica" caused at least 1017 cases of salmonellosis food poisoning in 41 states throughout the United States, the District of Columbia, and Canada. As of July 2008, the U.S. Food and Drug Administration suspected that the contaminated food product was a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985. New Mexico and Texas were proportionally the hardest hit by far, with 49.7 and 16.1 reported cases per million, respectively. The greatest number of reported cases occurred in Texas (384 reported cases), New Mexico (98), Illinois (100), and Arizona (49). There were at least 203 reported hospitalizations linked to the outbreak, it caused at least one death, and it may have been a contributing factor in at least one additional death. The CDC maintains that "it is likely many more illnesses have occurred than those reported." Applying a previous CDC estimated ratio of non-reported salmonellosis cases to reported cases (38.6:1), one would arrive at an estimated 40,273 illnesses from this outbreak. Tomato records. The heaviest tomato ever was one of 3.51 kg (7 lb 12 oz), of the cultivar 'Delicious', grown by Gordon Graham of Edmond, Oklahoma in 1986. The largest tomato plant grown was of the cultivar 'Sungold' and reached 19.8 m (65 ft) length, grown by Nutriculture Ltd (UK) of Mawdesley, Lancashire, UK, in 2000. The massive "tomato tree" growing inside the Walt Disney World Resort's experimental greenhouses in Lake Buena Vista, Florida may be the largest single tomato plant in the world. The plant has been recognized as a Guinness World Record Holder, with a harvest of more than 32,000 tomatoes and a total weight of 1,151.84 pounds (522 kg). It yields thousands of tomatoes at one time from a single vine. Yong Huang, Epcot's manager of agricultural science discovered the unique plant in Beijing, China. Huang brought its seeds to Epcot and created the specialized greenhouse for the fruit to grow. The vine grows golf ball-sized tomatoes which are served at Walt Disney World restaurants. The world record-setting tomato tree can be seen by guests along the Living With the Land boat ride at Epcot. On August 30, 2007, 40,000 Spaniards gathered in Buñol to throw of tomatoes at each other in the yearly Tomatina festival. Bare-chested tourists also included hundreds of British, French and Germans. Types. Varieties commonly grown by home gardeners include: Many varieties of processing tomatoes are grown commercially, but just five hybrid cultivars grown in California constitute over 60% of total production of processing tomatoes. Heritage and heirloom varieties with exceptional taste include: