History
In the beginnings of the 20th century, the cultivation of cherry tomato, was very wide-spread among the Santorinian farmers. Imagine that were existed 14 industries which produced tomato paste. In the last decades, the cultivation has declined.
Production
The cultivated variety is small and bushy. Sowing takes place at the end of February, (after being bleached with lentils) directly in the field, in pits with a diameter of 30-35 cm. In April, the plants are thinned, leaving only 2-3 plants per place.
Biological Farming
Cherry tomato of Santorini owns its deep aroma and sweet taste in the unique climate and the volcanic soil of Santorini. The rain falls are limited, but the plants do not need any draining system. The humidity of the night, concentrate inside the light-stones and during the day time offer to plant this humidity.
Who is Petros Oikonomou?
Fourty years ago, Petros Oikonomou, agronomist and teacher, visited for the first time Santorini and fell in love with the island and its rich farming history. Subsequently, he dropped his career, packed his bags and set as a life goal to revive the production of the Santorini cherry tomato. After many years of collecting seeds and recording the traditional farming and processing ways, he initiated his own organic tomato farm, that resulted to award winning products and the re-establishment of tomato production in the island. Nowadays, Petros continues producing a variety of local signature products while he trains the new generation of local farmers, aiming to diversify the economy of the island.
