The Tomato belongs to the family of Red berry plant of Solanum lycopersicum. The species of tomato are originated in Central America and western South America. The Nahuatl (the language employed by the Aztecs) word tomatl gave rise to the Spanish word tomate, from which English word tomato derived. The use and Domestication as a cultivated food may have originated with the peoples of indigenous of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the primary time. During the 16th century to the other parts of country was also introduced for the European-colonized world. The tomato (Lycopersicon esculentum) continues to extend in importance for consumption as a fresh crop, for inclusion as a serious constituent in many prepared foods, and also for research into the elemental principles of growth and development in plants. Members of the Lycopersicon are tolerant of a good range of both environmental and nutritional conditions. A few of the species are crossed to supply an outsized number of sorts directed towards either the assembly of a single-harvest field crop, or, particularly under protection, a succession of fruit for the fresh market over quite long time-span. The products are incorporated into a wide range of canned, frozen, preserved or dried foods.  

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