Growing tomatoes of the same quality as normal, but using only half the water (VIDEO)
Caption
Experts from the University of Seville have published a study that shows that when reducing the water used to water cherry tomato crops by more than 50%, the product not only maintains its quality, both commercially and nutritionally, but it also even increases the level of carotenoids, compounds of great interest in the food-processing industry. In addition to being natural colourings, some are Vitamin-A precursors, which are beneficial for the health and have cosmetic uses.
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University of Seville
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