Tomato Marmande

Among the huge variety of tomato varieties, there are real national relics. France is rightfully proud of the wonderful tomatoes from the Marmande region, and in fact the beginning of their cultivation was "helped" by a misfortune: a large-scale epidemic that swept the plantations of European grapes.

The homeland of the Marmanda variety was the sub-prefecture of the same name (the center of the district) and the natural region of Le Marmandais in the French historical region of Aquitaine. The climate here is influenced by the Atlantic: there is a large annual rainfall, many sunny days, moderately warm winters. The territory was famous for its vineyards, but since the second half of the 19th century, phylloxera, a dangerous pest of the aphid family brought in from America, has spread in Europe, which has put the industry on the brink of extinction. Winegrowers had to look for new crops to grow, and tomatoes became the main one.

The Marmande variety was bred in one of the oldest breeding centers - Vilmorin Seed. Since 1897, it began to spread across the European continent: the delivery of products to Paris was established, England became a major sales market. Today it is popular in many countries around the world.

Marmande has not received registration in the State Register of Breeding Achievements of the Russian Federation, but the variety has been well known in our country for a long time, and the seeds are on free sale: they are offered by European suppliers: Aviflora (Holland), Verve (England), Suvipiha (Finland), Spanish firms, Germany and Russian companies, for example, "Gardens of Russia".

The Marmande variety is early, large-fruited (beef class), semi-determinate and productive. Massive red tomatoes have a pronounced ribbing, they are fleshy, taste sweet with sourness, they are grown both in the open field and in greenhouses. The crop is well transported and stored without losing its presentation.

Like other representatives of beef tomatoes, this variety gives large, resilient fruits weighing from 150 to 250 g. They differ in a flat-round, slightly flattened shape, have a wavy-ribbed surface near the stalk. The fruits ripen from bottom to top, gradually (from the bottom) are colored and acquire a bright red-scarlet color instead of juicy green. Sometimes this feature becomes a problem: a massive tomato on a brush remains green for too long on top, and its lower half is already ripe.

The flesh of Marmande is fleshy, sugary-granular, there are 4-5 seed chambers, and they contain a small amount of seeds. The glossy smooth skin of the fruit is strong enough, therefore, the variety has good keeping quality and transportability. Cracks can form due to difficult weather conditions, when severe drought is replaced by heavy rain.

Many users note the following drawback: in the rainy season, moisture and dirt accumulate in the too embossed ribs of tomatoes, and rotting may begin. Then it is better to harvest unripe and let it ripen in a dry, sunny place.

Marmande has a rich, balanced sweet-sour taste and pleasant aroma; tasters give it medium and high marks.

Since the 19th century, the main purpose of Marmande tomatoes has been fresh consumption: in addition to salads, they are especially tasty in such a French-Italian appetizer as tomato carpaccio with mozzarella and olives. And also very often they are stuffed with various fillings. This tomato is good for burgers and sandwiches. Fruits are not of ideal quality: small and too uneven, they can be processed and made sauces, tomato paste, used in lecho. This is not the most suitable variety for juicing.

The variety belongs to the early maturing. From the appearance of the first shoots to the ripening of the crop, 90-100 days pass. Many ovaries are formed. Fruiting itself lasts 40-60 days. The lower brushes ripen faster. The crop is harvested from July to early autumn.

There are various reviews about the yield of the variety; the origin of the seed and its compliance with the climatic conditions of growing are of great importance. Manufacturers declare it as high-yielding, with 1 m² you can harvest from 11 to 15 kg. One bush bears about 40 fruits. There are 4-5 pieces in a brush.

The optimal interval for sowing the variety for seedlings will be the end of March (from the 20th) - the beginning of April. In the disinfected or special prepared soil, seeds are sown previously seasoned in a manganese solution. At the moment the second leaf appears, the plants dive. Seedlings in separate containers are grown for about 2 months in a bright place, feeding with complex preparations and adding "Fitosporin" or another biofungicide when watering.

From mid-May to early June, you can plant seedlings on a site in a soil that has already warmed up after winter or in a greenhouse.

The plant forms rather compact bushes 110-160 cm high with large dark green leaves. Do not thicken the planting: it will be optimal to place 3-4 seedlings on 1 m². They use different schemes: 60 x 50 cm, 60 x 60 cm, 70 x 40 cm.

Marmande is called a variety that is unpretentious in agricultural technology. It requires standard activities:

• weeding, loosening and mulching of the soil;

• fungicide treatment;

• tying to a net or support.

The ideal choice is a sunny, wind-protected, flat area. The variety feels good even on not the most fertile soils. Do not use a large amount of nitrogenous fertilizers when feeding, as this can cause excessive foliage growth.

The semi-determinant type of bush is characterized by a strong growth of lateral shoots, therefore it is necessary to carry out pinching. The plant is led in 2-4 stems. The rest of the stepsons must be removed.

Marmande is highly resistant to pest attacks. It resists well against fungal diseases caused by Fusarium pathogens and verticillary wilting of tomatoes.

Marmande is successfully grown in different regions of Russia: there are already reviews of summer residents-vegetable growers from the Kaliningrad region, the Moscow region, the cities of the Urals, from the Kuban and from the Volga region. The variety shows itself well in open ground in warm southern regions, in more northern regions it feels good in film shelters and greenhouses.