In Tamil Nadu, Corporate Worker Turns To Polyhouse Farming For High-yield Tomato Cultivation
In Tamil Nadu, Corporate Worker Turns To Polyhouse Farming For High-yield Tomato Cultivation
Anand Varadarajan took over his father’s farming and used new technologies to cultivate.

Tomatoes are an important vegetable in Indian cuisine, used to give the dish a tangy flavour. Due to many reasons, the vegetable has witnessed a rise in its cost. So, to tackle such a situation, a farmer from Tamil Nadu has resorted to growing his tomatoes using a unique farming method.

According to the information acquired by Local18, the man is named Anand Varadarajan. He uses the method of polyhouse farming to cultivate tomatoes. He has opted for this method to deal with the situation of climate change.

Anand is a resident of Ayakudi, from Tamil Nadu’s Tenkasi district. As per Local18, he used to work in a corporate company. Now, he took over his father’s farming and used new technologies to cultivate.

He grows the vegetables at a separate farm, specifically for polyhouse farming, in Ayakudi. It provides sun protection to the tomatoes, preventing them from damage and helping in better growth. More information states that he cultivates the tomato under 200 micron thick UV ray protection, imported from Israel. Furthermore, to irrigate the crop, he does rainwater harvesting using the method of drip irrigation.

Conversing with Local18, he stated, “We are cultivating tomatoes on 2,500 square meters of land. It yields an average of 10 tonnes of tomatoes.” According to him, it costs around Rs 9 lakh to Rs 10 lakh and one can recover the investment in two years. He added further, “Agriculture is organic. Agriculture is suffering the most due to climate change. We are collecting data to find out the problems.” He said they are predicting the kind of crops that can be cultivated in the coming years and hoping to get a good yield.

Local18 shared a video that captures the vast expanse of the tomato cultivation area. The viewers can see ripe red tomatoes as well as the green ones, yet to be ripened.

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