On the outside, New England–grown tomatoes look much like tomatoes grown anywhere else. But in terms of flavor, they’re rarely anybody’s first choice.
In fact, New England tomatoes are more likely to end up in soup or as ketchup than sliced for sandwiches or drizzled with olive oil and served with basil and mozzarella.
Determined to find out why the region’s tomatoes are comparatively tasteless, Analog Devices Inc. (ADI) started its Internet of Tomatoes project.
This precision agriculture experiment uses technologies such as micro-electromechanical systems (MEMS) and sensors to figure out whether environmental monitoring could improve flavor.
ADI decided to examine two facets of tomatoes that could be remedied: temperature measurements and growing-degree days, a heat index used to predict when a crop will reach maturity.
Read more: IoT: The Internet of Tomatoes