Bacterial Spot of Tomato
Fresh market and processing tomatoes are an important segment of the U.S. agricultural economy grossing over $2.5 billion in 2008 with significant acreage in 16 states (NASS, 2009). Bacterial spot of tomato and pepper is a serious challenge in commercial production fields. U.S. growers faced with limited efficacy of current disease management strategies, increasing production costs, no significant improvement in yield, and increasing foreign competition, cannot continue to commit additional resources towards bacterial spot management without some assurance of a return in improved yields.
To learn more, download the factsheet below.
Tomato Spot Fact Sheet (118.88 KB)