established in 1980
The Rutgers tomato variety is one of the classic, older commercial varieties, introduced to the market in 1934 by the New Jersey Agricultural Experiment Station in cooperation with Campbell Soup. It was developed with the needs of the canning industry in mind, but over time it also became popular in garden cultivation. The fruit of this variety is spherical to slightly flattened, uniform, and usually weighs 170-190 g.
The skin is intensely red, smooth and resistant to cracking, which makes them ideal for canning, but also for fresh consumption. Although the skin is thin, the fruit is perfect for processing, including the production of sauces or ketchup, and also works great in salads.
The Rutgers variety offered by our farm is a self-terminating variety. It is a relatively early variety - the first fruit can be harvested after about 70-80 days from planting in a permanent place. The plant is characterized by strong growth and high resistance to diseases, especially to verticillium wilt (V), fusarium wilt (F), alternaria blight (A) and gray-brown spot (St).
Rutgers is widely used in the food industry, but also appreciated for its taste - its balance between sweetness and acidity makes it suitable for both raw eating and cooking or preserving. This variety was one of the most important on the American market in the mid-20th century, and its new version, Rutgers 250, was introduced in 2016 to celebrate the 250th anniversary of Rutgers University.
| Color | Red |
| Fruit size | Middle |
| Growing habit | Determinate |
| Fruit type | Beefsteak |
| Leaf type | Regularny |
| Package size | 10 pcs |
| The growing season | Mid-early |
