endless campania summer
australia produces thousands of tonnes of tomatoes each year, yet few capture the rich aroma and depth of flavour found in southern italy. it’s not due to a lack of skill but rather the differences in our soils, growing systems, and cultural habits. so, what lies behind this elusive quality?
i’m no farmer, nor did i grow up on a farm, but i’ve been connected to the industry from a young age. i’ve dabbled in everything from marketing flood-damaged lucerne hay for garden mulch, to working in vineyards, food startups, financing agricultural commodities, and academia. throughout these roles, one constant has amazed me: the sheer scale and intricate complexity of agricultural production, whether in the field or factories.
during the pandemic, i was assigned to a research project focused on pinpointing where capital investment was most urgently needed to meet australia’s sustainability targets. agriculture, transport infrastructure, and energy stood out as key areas. it was in this context that vertical farming caught my attention. though initially sceptical about its high capital costs and narrow crop focus—largely leafy greens—the innovation impressed me and sparked curiosity. once pandemic restrictions eased, i booked a trip to italy to reconnect with my italian friends for my 30th birthday, a seemingly unrelated journey that would shift my perspective entirely.
in italy, the focus moved from technology to culture, the deep-rooted culinary traditions, rich knowledge, and passion for producing, preserving and consuming food were unmistakable. i found myself asking a simple but profound question: why can italian tomatoes taste so exceptional when australia has all the ingredients: fertile land, varied climates, technology, and inputs? yet, here the truly exceptional tomato remains rare, found mostly in places like 'tomato city' at queen victoria markets.
the trip sparked a pursuit to recreate the southern italian climate, soil, and cultural approach indoors through controlled environment agriculture. producing tomatoes with italy’s flavour and vertical farming's yields could revolutionize food production enhancing nutrition and securing global food supply. simply put, the pursuit was about capturing an endless campania summer accessible to all, 365 days a year, rain or shine.
soil is in my soul
while weaving through the winding coastal roads of the south—daft punk ‘giorgio by moroder’ pumping and abiding by the speed limit—i remarked on the stark difference in tomato flavour compared to back home. the puzzle was quickly solved by my clever friend irene: much of the exceptional quality comes from the mineral-rich volcanic soil deposited by mount vesuvius. this unique environment, abundant in elements like potassium, creates the perfect conditions for tomatoes such as the renowned d.o.p. san marzano along with generational knowledge.
before my trip to italy, i had been absorbed in personal research on carbon abatement through soil sequestration, which sparked a modest curiosity about the power of soil. however, it was the insights i gained about campania’s soil and its effect on tomatoes that truly ignited my fascination. an interest i couldn’t shake. then, during a sleepless 24-hour transit home—somewhere in the middle of the middle east with a starbucks spressi and cheeseburger in hand—the question crystallized: what if, instead of focusing only on leafy greens in vertical farms, what if i recreated both the cultural traditions, climate and unique soil conditions of southern italy in a controlled environment?
this moment marked the true beginning of tecmato. upon returning, i enrolled in a master’s program in crop and soil science. my focus shifted completely from large-scale urban farming production to a scientific tomato pursuit of understanding and recreating the specific conditions—the endless campania summer—that give rise to the world’s finest tomatoes.
out on the patio we sat
after a few semesters of study, i returned to italy for irene’s 30th birthday and was fortunate to stay with her family friend, antonio, who has deep experience in commercial tomato production, manufacturing and export, and now runs a productive olive farm in puglia. antonio greeted us warmly with a tomato and fresh seafood pasta on italy’s version of a patio, overlooking sprawling olive groves.
excited, i shared my idea with him but was met with a response far different from what i expected. antonio, ever the gentleman, was direct but generous with his knowledge. he explained that achieving what i proposed was far more complex than mimicking light, soil, climate, and culture. there were other critical factors i hadn’t considered: biodynamic farming guided by lunar cycles, irrigation quality and mineral content, rare generational tomato seeds et cetera, et cetera. tomato success required a holistic approach that went beyond controlled conditions indoors.
rather than deterring me, this perspective became invaluable and have returned to that patio since, deepening the vision alongside antonio and irene. meanwhile, my studies had evolved too. what began as a pursuit for the perfect tomato expanded once i encountered agroecology: a discipline focused on localizing food production rather than increasing supply to address nutrition and food security challenges.
by this point, i had successfully grown a tomato in my spare room using a soil blend modelled on the structure, nutrients, and minerals of southern italian soils, within a controlled environment programmed to replicate the campanian climate.
yet, what truly resonated with me was the concept of agroecology. it became clear that my original question went far beyond simply creating the perfect tomato. it was about producing high-quality food on a smaller, non-industrial scale. achieving this kind of localised resilience demanded more than just controlled environments and precise soil science; it required deep agronomic knowledge, respect for tradition, and active community involvement sharing knowledge.
this understanding deepened as i visited numerous italian kitchen gardens, or l’orto, and spoke with the dedicated keepers of these biodiverse spaces. their diverse, generationally passed-down techniques revealed a profound truth: sustainable, high-quality food production thrives as a shared, communal endeavour.
genesis
after three years with tomatoes and soil on my mind, numerous visits to italy, and countless farm conversations, the vision of tecmato was born. more than a modern agricultural solution, it’s a heartfelt return to heritage wisdom, blending local knowledge with mindful innovation. elevating tradition, fostering resilient, diverse, and nourishing food systems that respect the earth and surrounding communities. by empowering knowledge sharing and honouring culture, this approach offers far greater potential for food security and sovereignty than isolated monocultures. tecmato returns control of food production to those who know their land best: the people.
