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KEWALO. Is a late-ripening, high-yielding tomato variety with strong, sturdy plants that grow up to approximately 1 meter tall. Developed at the University of Hawaii by renowned tomato breeder Professor Jim Gilbert, this variety was specially bred for resistance to several common diseases and pests — in particular, bacterial wilt, tomato mosaic virus, and nematodes.
Thanks to these traits, Kewalo is well-suited for cultivation in both open ground and greenhouses. The fruits are attractive, very firm, and have excellent commercial qualities. They transport well and maintain freshness for a long time. Tomatoes can be harvested in full clusters, and detach easily from the stem. Each fruit weighs between 100 and 220 grams.
The flesh is juicy, meaty, and aromatic, with a well-balanced, rich flavor that is highly appreciated both fresh and processed (for sauces, juices, or preserves). The variety is popular among farmers and home gardeners alike, valued for its resilience, great taste, versatility, and marketable appearance. Seeds were sourced from the USA and meet the declared characteristics.