Is it even a tomato anymore?

In Chapter 1, Across Space and through Time: Tomatl meets the corporate tomato, we follow the process of production, distribution, and consumption of tomatoes.  Two journeys are explained: the Tomatl, indigenously produced by Mexican families, and the corporate tomato, mass produced and shipped internationally.  Much like examples in the article by George Ritzer, McDonaldization of Society, the production of tomatoes has become “rationalized.”  The system is completely based on efficiency, predictability, calculability, and control.

The corporate tomato is planted and picked by hand by Mexican workers that make less than a U.S. hour wage for a whole day of work.  The tomatoes are then selected and graded to ensure all the best are going north, leaving the rejects for sale in Mexico.  Next, the tomatoes and truck drivers enter the battle to get over the border, to enter the United States and continue their travels to the market in Canada.  After countless quality checks and truck checks, the shipment will finally be passed to continue.  Getting into Canada is much easier, but again quality is checked.

Now selected based almost entirely on appearance, these tomatoes have been completely changed from their original indigenous form.  The tasty and local food for Mexicans has now totally changed lifestyles, and is not the fruit it used to be.  The new varieties are owned by companies, and is would be hard to come by the original wild tomatoes of Mexico.  Full Mexican families work all day in the fields and factories planting and selecting tomatoes, then must do what they can to have their own land to farm for their own livelihood.

It is incredible to think that every tomato we see has gone through this extensive process.  Every day in every dining hall, restaurant, and grocery store, there are piles and piles of tomatoes.  The quality is top notch here in the U.S. just because we send our rejects straight back to the people who work so hard to produce them.  It does not seem fair, but we want our cheap prices, and yearlong tomato supply, so there is no way around it.

It’s amazing how many chemicals are used, and is clear why winter tomatoes taste so much worse than summer, local, fresh ones.  They are artificially refrigerated, ripened, and glossed to look perfect, but truly they are just a creation to fill the vacancy.

It was funny to hear that McDonald’s purposefully chooses the tomatoes that look best, even if they have no taste.  Clearly, this industry is skewed for certain parameters, and not necessarily the one’s we expect or hope for.

Do you think if people knew the great lengths it takes to get these tomatoes, they would be willing to accept tomatoes as a summer fruit, not year-round?

Do you have a problem with the fact that there is this much industry behind a tomato?

Do you think the Mexican workers are glad for the work?  Or is it their only option now?

At least it looks like a tomato!