One out of every four bottles of ketchup worldwide is produced in Xinjiang. This is not only Xinjiang’s contribution to the world, but also a source of immense pride for the region.
Why do Xinjiang’s tomatoes stand out as a global star?
In the golden autumn, let us step into the crimson fields at the foot of the Tianshan Mountains and uncover the answers.
Tomatoes, introduced to China from abroad, thrive in abundant sunlight and extreme temperature differences—conditions that Xinjiang offers in perfect measure.
Plentiful sunshine is a hallmark of Xinjiang’s golden tomato-producing regions. The region boasts an annual sunshine duration of 2,550 to 3,300 hours, ranking first among all provincial-level administrative regions in China. Irrigation with Tianshan snowmelt further elevates tomato quality: rich in various mineral elements, this pristine water infuses the tomatoes with an abundance of minerals and trace nutrients.
Xinjiang’s exceptional geographical conditions nurture tomatoes of unparalleled quality, boasting both exquisite flavor and rich nutrition, making them the top choice for an increasing number of people. It is for this reason that Xinjiang has become one of the world’s three core tomato-producing regions, and China the world’s largest exporter of tomato products.
"Of the 13 tomato species whose genomes have been sequenced worldwide, we now hold the genetic data of 11," said Yu Qinghui, Vice President of the Xinjiang Academy of Agricultural Sciences, a research fellow, and the academic leader of the Processing Tomato Biobreeding Innovation Team.
According to reports, the team conducted genome sequencing and assembly of 11 tomato species using third-generation single-molecule real-time sequencing technology, whole-genome optical mapping, and high-throughput chromosome conformation capture sequencing. They successfully assembled 11 high-quality chromosome-level genomes, unlocking a treasure trove for research into Solanum lycopersicum genetic resources. This achievement has catapulted Xinjiang from a major tomato-growing region to a global hub of tomato genetic resources.
In recent years, leveraging diverse breeding technologies, experts have continuously improved wild tomato varieties, cultivating a range of unique cultivated tomato strains. These innovations have significantly enhanced the tomatoes’ disease resistance, yield, and solid content, meeting the evolving demands of the tomato industry.
"Sometimes, yield improvements come at the cost of flavor, and it’s incredibly challenging to breed a perfect variety that balances all requirements," noted Li Ning, an associate research fellow with the Processing Tomato Biobreeding Innovation Team at the Xinjiang Academy of Agricultural Sciences. Many people remark that modern tomatoes lack the rich flavor of the past, a consequence of artificial selection that prioritizes yield and other agronomic traits at the expense of flavor-related genes.
Since the research project launched in 2018, the team has collected 8 wild tomato species, 1 closely related wild relative, and 2 representative cultivated varieties. They have constructed a pan-genome of Solanum lycopersicum, analyzed the genomic characteristics of the genus, and reconstructed its phylogenetic relationships—laying a solid foundation for future gene typing research.
Thanks to its natural advantages, Xinjiang tomatoes boast the "Three Highs and Two Lows" quality trait: three highs refer to high lycopene content, high soluble solid content, and high per unit yield; two lows mean low pest and disease incidence, and low mold contamination. This drastically reduces fruit cracking and mold rot, elevating overall tomato quality. The mold infestation rate of Xinjiang tomatoes is less than 25%, and can drop as low as 12%—far below the national and international standards (50% in Canada, 40% in China).
This exceptional quality endows Xinjiang ketchup with the "Two Highs and One Large" characteristic: two highs signify the highest freshness and viscosity indices in the global market; one large refers to its ideal particle size, which allows it to be processed into the finest quality tomato sauce for subpackaging.
Xinjiang ketchup features excellent viscosity, a well-balanced sweet and sour taste, and a rich umami flavor. Its unique sweet-sour profile plays a pivotal role in signature dishes such as tomato hot pot, braised beef brisket with tomato, tomato chicken wings, and braised prawns with tomato, winning immense popularity among consumers.
In Xinjiang, local delicacies are never complete without the touch of tomatoes. Chewy Xinjiang mixed noodles coated in tangy ketchup delight the taste buds in an instant; the spicy red Xinjiang fried rice noodles owe their mellow spiciness (without the harsh heat) to ripe tomatoes. Tomatoes are like a subtle "versatile master chef"—wherever they are added, they elevate the dish to new heights.
On August 25, the first Tomato Festival of the China Canned Food Industry Association, themed "Premium Tomatoes, Taste of Xinjiang", was held in the Changji National Agricultural High-tech Industry Demonstration Zone. As the first event of its kind in China’s tomato industry, it brought together participants to discuss the industry’s development trends and sustainable development models, build industry consensus, and accelerate the high-quality development of China’s tomato industry. The China Canned Food Industry Association also signed a co-construction agreement with Changji Hui Autonomous Prefecture, aiming to jointly build Changji into the "Tomato Capital of China".
In 2023, the planting area of processing tomatoes in Xinjiang accounted for over 80% of China’s total. Processing tomatoes differ from fresh-eating tomatoes: they are easier to store and transport, have lower juice content, and are thus more suitable for processing into a variety of tomato products.
Currently, Xinjiang’s tomato cultivation areas are mainly distributed in Changji Prefecture, Shihezi, Kuitun, Shawan, Wusu, Bole, and cities/counties in the Yanqi Basin. The region is home to more than 200 tomato processing enterprises, making up over 80% of the national total, forming a complete industrial chain spanning from breeding, cultivation, and processing to consumption. Both international and domestic tomato product manufacturers are shifting their production to raw material origin areas, presenting a golden opportunity for the rapid development of Xinjiang’s tomato processing industry.
The accelerated integration of digital technology and agriculture has fueled the leap forward of traditional agriculture into modern agriculture, propelling Xinjiang’s small tomatoes onto a green, efficient, and income-boosting fast track of modern agricultural development.
In recent years, Xinjiang has scaled up the promotion of integrated modern agricultural technologies such as water-saving drip irrigation, ridge cultivation, and mechanical sowing and harvesting. This has realized the optimization of tomato varieties, scientific irrigation, and standardized cultivation. Adhering to the philosophy of standardized production and industrialized operation, the region has continuously improved the yield and quality of processing tomatoes. Tomato processing enterprises are increasing investment in scientific and technological research and development, focusing on enhancing the added value of deep tomato processing, and helping Xinjiang tomatoes reach every corner of China and the world.
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