Prof. Dr. Atiqur Rahman, Chief Researcher of the Department of Agricultural Chemistry, Bangladesh Agricultural University, today released a new improved variety of tomato, 'BAU Beefsteak Tomato-1'. Photo : BSS

MYMENSINGH, April 5, 2025 (BSS) – A team of researchers from Bangladesh Agricultural University (BAU) has developed a new improved variant of Tomato named ‘BAU Beefsteak Tomato-1’. 

The lead researcher Prof. Dr. Atiqur Rahman of the university’s Department of Agricultural Chemistry today disclosed it.

In this regard, Prof. Dr. Arif Hasan Khan Robin said, ‘BAU Beefsteak-1 Tomato’ is very delicious and sweet and its size is much larger than that of a normal tomato and its structure is also different. 

About the naming of the variety, he said, tomatoes usually have two cells, but this special variety of tomato has many cells, which makes it unique. Since the cell structure looks a lot like beef, it has been named ‘BAU Beefsteak’.

He further said the newly developed variant is almost twice as large as other tomatoes. Each fruit weighs an average of 300-600 grams, which is almost twice as much as a normal tomato and is very suitable for making burgers. One slice of the tomato is enough for an entire burger, he added.

About its production, Prof. Dr. Atiqur Rahman said ‘BAU Beefsteak Tomato-1’ plant is 90 to 120 cm tall and it produces relatively few bunches. However, since each fruit is large in size, an average of 3-4 tomatoes weighs 1 kg. 

A plant usually produces 15 to 20 tomatoes. As a result, an average of 5-6 kg of tomatoes is produced from each plant, which is more than a normal tomato plant.

The variety is capable of yielding 40-50 tons per hectare and can be harvested in 90-100 days.

Commenting on nutritional value, he said this tomato is rich in nutrients and has a sweet taste due to its high content of glucose (1.2%), fructose (3.7%) and sucrose (3.6%). These characteristics will make this tomato more attractive to consumers.

Regarding the characteristics of this variety, Prof. Dr. Atiqur Rahman said, “It does not get affected by insects, spiders and diseases. As a result, there is no need to use any harmful pesticides, which reduces the cost of production. The production technique is more environment friendly than other varieties.”

“It can be stored at normal temperature for 15 to 20 days without any kind of preservation method,” he said adding, its effective use of nutrients is very good. This variety is quite suitable for the climate and soil of Bangladesh and it can play an important role in the local agricultural system.

The research work started in 2019 and the variety was developed through hybridization and selection method.

Later, Prof. Dr. A.B.M. Arif Hasan Khan Robin of the Department of Cultivation and Plant Breeding and Prof. Dr.Atiqur Rahman jointly supervised the research from 2022 onward for further improvement. 

In addition, Meshkul Jannat Taj, a postgraduate student of the Department of Cultivation and Plant Breeding, worked on this variety for three long years as part of his postgraduate research.