(1) San Marzano variety and other ten varities of tomato : Kyokko, Rutgrs, Marglobe, Norin no. 1 (Sakae), Aichi. Kurihara, Sekaiichi, Best of All, Norin no. 2 (Shinano) and John Baer; were examined and compared of the suitability for manufacturing.
Points observed were ・・・ yields of raw pulp of tomatoes; sp. gr. and total solids of raw pulp; sp. gr., total acidity, pH and sugar content of the filtrate of raw pulp; the yields of tomato puree; the colour quality (strength of redness) of tomato puree and the harvests of raw pulp of tomato and of tomato puree per unit area of farm field.
(2) The yields of raw pulps of San Marzano and Kurihara were very high; those of John Baer, Kyokko, Rutgrs, Marglobe and Aichi were all fairly high; and those of Best of All, Sekaiichi, Norin no. 2 and Norin no. 1 were not high.
(3) The yields of tomato purees of San Marzano, Norin no. 2, Kyokko, John Baer, Rutgrs and Norin no. 1 were of high class.
(4) The colour qualities of the tomato purees from Norin no. 1, Aichi and Sekaiichi, were quite excellent, and those of the other varieties were also excellent.
(5) As the consequence of the qualifications in many respects above mentioned,, it was concluded that Norin no. 2 was most excellent for both eating and manufacturing uses, and that Kyokko, John Baer, Aichi and probably Norin no. 1 were fairly excellent.