Joined: Jul 2007 Gender: Male Posts: 377 Location: Nottingham-England- U.K.
Pachino tomatoes « Thread Started on Oct 31, 2009, 1:57am »
Apparently from what I have been reading- the most desirable and wanted tomato at the moment is one that is almost impossible to obtain. It is called the (Pachino tomato) from the Island of Sicily, and is now protected by special protection rights, it is a slightly bigger than a cherry tomato with a superb gourmet flavour to die for, and is served up in selected eating houses and cafe's.
It is named after the main town in Sicily where it was first bred. there are only two sources outside of sicily which has a few seeds-one of which is in Sweden,
Alan Administrator Homegrown Administrator member is online
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Re: Pachino tomatoes « Reply #3 on Nov 4, 2009, 6:45pm »
I appreciate all your tomato variety updates buddy and love that your tracking down such interesting and unique varieties and genetics! Keep up the good work!
Just a farmer/gardener with a message board! http://homegrowngoodness.blogspot.com Average last frost May 10, First Frost October 15'th. Hot and Humid Summers. Full sun plots, rolling hills, plots planted on southern and south western facing slopes. Greenhouses kept at 70 Degrees F.
Joined: Jul 2007 Gender: Male Posts: 377 Location: Nottingham-England- U.K.
Re: Pachino tomatoes « Reply #4 on Nov 6, 2009, 12:51am »
Here is a very interesting web site relating to the Pachino tomato which more or less says it all,
If you click on the video in the upper right hand corner it shows you acres of the tomato in Sicily + one other unnamed variety which I have seen before but can't remember what they call it.
Just think of it all those acres of tomatoes growing there and not a darned seed to be had from them anywhere
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Re: Pachino tomatoes « Reply #6 on Nov 6, 2009, 11:47am »
bill from Seeds of Italy said it's a no go for seed. he said they're 'keeping it close'.
just got this from Italian Seed and Tool...
Quote:
Dear Bunkie, Thank you for your interest. We're currently looking into whether this variety might be available for us to import, but unsure whether it will be possible. Meanwhile, you can check the 'Plant Files' section of davesgarden.com to see if you can find a source. Regards, Phil
Italian Seed and Tool A proud part of the Gourmet Seed International, LLC family of companies.
It looks like all the tomatoes grown in that area of Sicily have the IGP applied to them and are Pachino tomatoes, regardless of what exact variety they were.
It seems that the 'cherry' may be a hybrid...Naomi F1. (Hazera Seeds...couldn't find it on any Hazera site, but Sunbelt Seeds lists it as a Hazera offering http://sunbeltseedsonline.com/naomi.aspx) The EU Common Catalogue listing for Naomi lists Hazera as the responsible party.
There is a Pachino listed in the EU's Common Catalogue. It too is a hybrid...(Cois '94 Srl, Corso Sicilia 24, I-95100 Catania...responsible party/maintainer http://www.cois94.it/ ) I can't seem to find a description of this, but I would guess that it is the round or the cluster...
I'd say, since everyone seems to agree (at least the Sicilian sites I found) that ribbed one is an OP variety. They don't actually come out and say it, but they hint at is with things like 'the oldest', 'grown for generations' and stuff like that. The few pics I've seen of the ribbed have it looking like a lot of the ribbed Italians...more heart shaped, as opposed to pear or oblate.
So, the efforts on finding this should probably be on the ribbed variety, since at least the cherry seems to be a fairly common (in Europe at least) hybrid cherry...and not to be too much of a wet blanket, but I think the reason there aren't any seeds is because it's just a marketing ploy using standard/known varieties. That the only thing 'special' is the growing conditions...
Re: Pachino tomatoes « Reply #9 on Nov 12, 2009, 2:32am »
mjc: Here's the pics I think you were talking about.
and from another source, a clipped out statement regarding Naomi F1 (which I think is the Pachino cherry being talked about "On the basis of such results and perspectives discussed with Soressi, Nira Retig supplied with nor2 seeds, stimulated breeders from Israel to develop F1 tomato hybrids, heterozygous for nor2 or rin, producing firm, long- storing fruits, both on-vine and post-harvest. Naomi (Hazera Seed company) was the first F1 nor2/+ cherry tomato hybrid, rapidly spread and grown from Sicily to the North of Italy. These Israelian nor2/+ and rin/+ F1 hybrids changed the way of harvesting tomato, from picking fruit by fruit at turning stage, into truss by truss with red fruits, thus opening the era of the long shelf-life red-ripe tomatoes" What I think should be emphasized is that the Pachinos most likely develop their special taste from the relatively high salinity of the water used to irrigate them. They even have to be irrigated from specific wells, and with specific amounts of water. While doing the searches on Naomi F1 seeds, I came across an article devoted to intentional salinity usage for growing sweeter tasting tomatoes. In one of my more characteristic unthinking moments, I closed the page without marking the address, and can't find it again. Gist of the article was that careful manipulation of NaCl levels in irrigation waters will positively affect the sweetness, with a notation that all other nutrient levels must be maintained at correct balance. I did find this little gem, while trying to refind the above sited page http://pubs.acs.org/doi/abs/10.1021/jf07....searchHistoryKe
Always pay it forward. http://grungysgarden.blogspot.com/ We are located about 10 miles. north of the Idaho panhandle and just below Kootenay Lake. Our property lies in a small microclimate that gives us a zone 5/6 Canadian version or 6/7 US version. One acre of land at an elevation of 1770', just off the edge of a flood plain. Sandy loam soil, hot days and cool nights (55F).
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Re: Pachino tomatoes « Reply #10 on Nov 12, 2009, 6:40am »
I would like to point out our friend Tim Peters suggested to me using salted water in the last weeks of growing tomatoes in order to increase the taste.
As fo rthe use of specific wells for the Pachino, I strongly suspect it is due to the ratio of fresh to salted water in them, depending on the dept of the fresh water table according to the seasons.
Joined: Jul 2007 Gender: Male Posts: 377 Location: Nottingham-England- U.K.
Re: Pachino tomatoes « Reply #13 on Nov 14, 2009, 1:17am »
That's real interesting info, especially the article by Dan, it seems that sea water has been used for tomato flavour for some time now, they used it in Israel several years ago- I wonder if strong solutions of seaweed extract would have the same effect, as sea water contains all the minerals they need.
Failing that- one can always buy packs of sea salt mix from aquarium shops for mixing up your own sea water for experimentation.
Just a farmer/gardener with a message board! http://homegrowngoodness.blogspot.com Average last frost May 10, First Frost October 15'th. Hot and Humid Summers. Full sun plots, rolling hills, plots planted on southern and south western facing slopes. Greenhouses kept at 70 Degrees F.
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Is this a F1 hybrid though?
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