The tomato, a member of the Solanaceae family, is a cornerstone of Kenyan vegetable production. Tomato farming in Kenya has emerged as a significant agricultural sector, contributing substantially to the country’s economy and food security. The country’s diverse climatic conditions, fertile soils, and increasing consumer demand have created a favorable environment for tomato cultivation.

Tomato cultivation in Kenya has a rich history, dating back to the colonial era. Initially, tomatoes were primarily grown for household consumption and local markets. However, with the growth of urban centers and the rising middle class, demand for tomatoes surged. This increased demand prompted farmers to expand their cultivation areas and adopt more sophisticated farming techniques.

Tomatoes hold a prominent position in Kenyan agriculture for several reasons. Firstly, they are a versatile crop, consumed both fresh and processed into various products like sauces, ketchups, paste and juices. This diverse range of applications ensures a steady market demand. Secondly, tomatoes are a relatively easy crop to cultivate, making them accessible to small-scale farmers. Lastly, the industry provides employment opportunities, particularly in rural areas, contributing to economic growth and poverty reduction. Beyond its culinary significance, the tomato is a nutritional powerhouse, rich in vitamins A and C. Notably, it contains lycopene, a compound linked to reduce prostate cancer risk.