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Post by spacecase0 on Mar 5, 2018 13:20:04 GMT -5
it was pointed out to me that tomatoes with lots of seeds can be used like a grain, dry the seeds and grind them up for a flour. efficiency of the land is suppose to be right up there with grains, and should be better for you to eat I would like to try this, so, anyone know of a tomato that grows the most seeds ?
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Post by spike on Mar 5, 2018 14:05:29 GMT -5
Wow what an interesting question! Most people ask what tomato has the least seeds not the other way around.
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Post by paulf on Mar 5, 2018 16:05:20 GMT -5
Don't most cherry tomatoes have a larger percentage of seeds to meat than most regular tomatoes? Or does it just seem like it?
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Post by ladymarmalade on Mar 5, 2018 16:29:37 GMT -5
Do you make your own tomato sauce at all? When I think of all the seeds and skins that go in the compost after a batch of sauce, it seems like that would be the perfect place to start.
That is a super interesting idea though! I'm curious about the nutritive value and of course, taste.
I hope if you try this that you'll report back. It does seem like a great way to put to use something that would be discarded.
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Post by tomike on Mar 5, 2018 16:39:23 GMT -5
Don't most cherry tomatoes have a larger percentage of seeds to meat than most regular tomatoes? Or does it just seem like it?
I would agree that the cherry tomatoes tend to have more seeds on a percentage basis towards the size of the tomato. However, the seeds are smaller in comparison with the larger tomatoes and you want to make "flour"..... I have no experience whatsoever in trying to make "tomato flour" but my "gut" tells me that small seeds may not be the way to go.....
Hence, a large tomato with a high seed content would likely be the answer ?
I'm assuming here that the flour is a result of the interior of the seed once the shell is removed..... If this is in fact the case, then larger seeds would be more efficient in making flour.....
My 2¢'s worth, but interested in what others have to say.....
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Post by paulf on Mar 5, 2018 22:21:29 GMT -5
That makes sense tomike. Wouldn't it take a whole bunch of seeds to get any good amount of flour? Like a few POUNDS of seeds for a little flour?
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Post by spacecase0 on Mar 6, 2018 12:27:49 GMT -5
thank you all, seems like it is likely that no current tomato is likely up to the task, sounds like I should start with a cherry tomato because they grow well here and have lots of seeds, and start breeding from there. maybe cross a large seeded tomato in as a first step.
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Post by ladymarmalade on Mar 6, 2018 13:06:58 GMT -5
thank you all, seems like it is likely that no current tomato is likely up to the task, sounds like I should start with a cherry tomato because they grow well here and have lots of seeds, and start breeding from there. maybe cross a large seeded tomato in as a first step. I've posted the question elsewhere. I'll let you know if I get any responses as far as an extra seedy variety of tomato.
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Post by ladymarmalade on Mar 6, 2018 14:40:37 GMT -5
It has been suggested that currant tomatoes might be a great bet for you as far as being excessively seedy. A little list of currant/cherry tomatoes you might want to look into: Coyote Gru Vee Matt's Wild cherry Hawaiian Alberto Shatters Green Krim Cherry Lil Pink Hank Napa Rose
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Post by tomike on Mar 6, 2018 15:39:24 GMT -5
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Post by ladymarmalade on Mar 6, 2018 17:44:06 GMT -5
Wow, nice find tomike! spacecase0, I think you're on to something if you had the quantity of tomato seed that was otherwise going to waste. This part makes me pause, but I still think it would be worth trying. Also, you wouldn't be using deoiled meal in a home use, I wouldn't think. I'm assuming you would use a flour mill to grind the seeds into meal naturally- without the hexane and other products. The conclusion to the article states that the tomato seed meal can absolutely be used to increase protein content of the final bread product when mixed with wheat flour. I think finding the right ratio would be the tricky part.
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Post by spacecase0 on Mar 6, 2018 21:18:31 GMT -5
ladymarmalade, thank you for the list I have been growing Matt's Wild cherry for a few years now as it grows very well where I live, had been selecting it for large tomatoes, some are now 2 inches across. guess all I have to do is to keep growing it and select for seeds.
tomike thank you for that PDF
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Post by ahntjudy on Mar 7, 2018 9:30:50 GMT -5
I grow a hybrid called Supersonic... It has a good deal of seeds but it's also a really tasty, juicy and meaty tomato... And it performs really well...big harvests...
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peppero
Junior Member
Posts: 31
Joined: June 2011
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Post by peppero on Mar 7, 2018 22:51:00 GMT -5
it was pointed out to me that tomatoes with lots of seeds can be used like a grain, dry the seeds and grind them up for a flour. efficiency of the land is suppose to be right up there with grains, and should be better for you to eat I would like to try this, so, anyone know of a tomato that grows the most seeds ?
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peppero
Junior Member
Posts: 31
Joined: June 2011
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Post by peppero on Mar 7, 2018 22:54:35 GMT -5
Check gardenboys post on Tville about the tomato 1884. It is a fresh post.
Jon
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Post by spacecase0 on Mar 9, 2018 1:20:27 GMT -5
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