AMITOM is a non-profit making association grouping professional organisations of tomato processors in the Mediterranean region. For more than 40 years since its creation in 1979, this international organisation has been collecting and storing technical and economic data and information on the processing tomato field, from research to final sale.

AMITOM is based in Avignon (France). Its current President is Mr. Alistair Blake (Turkey) and its Vice-President is Mr. Martin Stilwell (Protugal). Mrs. Sophie COLVINE is General Secretary.

AMITOM has assigned itself the following targets:

• To set up permanent links between the bodies representing the industry in each member country. Regular meetings are organized between the delegations of the member countries. AMITOM is also keeping close links with non-member countries, notably through its membership of the World Processing Tomato Council (www.wptc.to).

• To collect from its members and other sources reliable information on the situation of the tomato processing industry worldwide. For this mission, the collection of crop forecasts, through regular survey amongst members, are precious indicators.

• To ensure the exchange of information amongst everyone involved in the industry through the creation of Tomato News in 1989.

• The congresses and scientific symposiums also contribute to meet this target: AMITOM initiated the creation of the World Processing Tomato Congresses. The 14^th World Processing Tomato Congress was held (online) in San Juan (Argentina) in March 2022 and the next one will take place in Budatest (Hungary) in June 2024 (see www.worldtomatocongress.com). The congresses are organized in cooperation with WPTC (www.wptc.to), ISHS (www.ishs.org) and local partners.

• To encourage research on agronomy, nutrition, health and general quality of tomato products. 

• To increase the consumption of tomato product through generic promotion activities.

• Finally, the association participates in the writing up and harmonization of international quality standards, through the Codex Alimentarius.