Cherry tomatoes from the Gulf of Guinea?

From New York Times.

Italian researchers report that the nutritional content of tomatoes — cherry tomatoes, in this case — improves when the plants are irrigated with diluted seawater.

Cristina Sgherri and colleagues at the University of Pisa grew cherry tomatoes with normal irrigation water and with water diluted with 12 percent seawater. They found that the seawater tomatoes were about 60 percent smaller by weight, on average, than those grown with regular water. But the seawater tomatoes were tastier, with higher acidity and a higher concentration of sugars.

Where the seawater tomatoes really stood out, though, was in concentrations of antioxidants, including vitamins C and E and chlorogenic acid. The findings were reported in The Journal of Agricultural Chemistry.

Researchers are presently looking towards Sicily, but could the same thing be done in coastal West Africa?