Growing Tomatoes of the Same Quality as Normal, but Using only Half the Water (VIDEO)
Caption
Experts from the University of Seville have published a study that shows that when reducing the water used to water cherry tomato crops by more than 50 percent, the product not only maintains its quality, both commercially and nutritionally, but it also even increases the level of carotenoids, compounds of great interest in the food-processing industry. In addition to being natural colourings, some are Vitamin-A precursors, which are beneficial for the health and have cosmetic uses.
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University of Seville
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