A Tomato for All Seasons: Innovation in American Agricultural Production, 1900–1945

John Hoenig

Business History Review, 2014, vol. 88, issue 3, 523-544

Abstract: Economic and geographic centralization are typically seen as critical components of the industrialization of food during the late nineteenth and twentieth centuries. The development of the fresh- and processed-tomato industries during this period offers an important counterexample to this dominant narrative. Between the late nineteenth century and World War II, the most salient characteristic of both fresh- and processed-tomato production was economic and geographic decentralization. This article argues that the emergence of sites of tomato production and processing in virtually every region of the country played a vital role in fulfilling the long-standing quest for year-round access to both fresh and processed tomatoes.

Date: 2014
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