Farming in Sinaloa

Sinaloa is an excellent entity of agriculture in Mexico. It has an agricultural surface of 1,550,000 hectares, is naturally fertile, and has twelve rivers and twelve dams that permit water access.

It is 33.63% of the state surface producing and exporting 1.5 million horticultural tons per year; thus, it is the main producer of tomato, pepper, cucumber, chickpea and eggplant in the country

Cultivated and named by the Aztecs xitomatl, which in Nahuatl means belly button fruit.

The Spanish, renamed as tomato, one of the more consumed products in Mexico, is used in many saucers and makes Sinaloa the most important exporter of tomatoes in Mexico.

The gift from Mexico to the world: the tomato, a pillar of Sinaloa cuisine, is exported principally to the USA, where 87% of annual production consume. The rest remains in local markets.

The territory of Sinaloa is ideal for producing eggplant, thanks to its geographical position. It is planted at the end of August and exported in winter to the United States, Canada, and France

One of the most appreciated greens by Mexican cuisine is the bell pepper. There are produce around 166 thousand tons each year.

Vegetable quality depends on three things, ground quality, weather, and farmer's vocation.

For example, in the case of bell peppers, they have to be in shadow. That’s the reason greenhouses were created and also to protect them from the sun.