Plant nutrition sustains life, promotes development, and unifies and strengthens the plant community. In order to flourish, plants need nutrients and food. The nutrients that plants require, from roots to leaves, are supplied by the fertilisers used in plant nutrition, which promotes growth. Additionally, they strengthen the plants' stress tolerance and shield them from the hostile environment. One of the most significant and frequently produced vegetables in the world is the tomato (Lycospersicon esculentum). In the majority of Ethiopian civilizations, it makes up the majority of the daily diet. Numerous dishes that include tomato may be found all over the world in the food production and service industries. On an estimated 4.04 million hectares, the globe produces 109.44 million tonnes of tomatoes. The initial instance of Commercial tomato farming began in the upper Awash in 1980 with a production area of 80 hectares, serving both domestic and international markets. Tomato acreage climbed to 5338 hectares between 1994 and 2011, producing a total of 55,635 Mg. Although agricultural output is rising globally today, a large portion of the population lacks access to sufficient food supply. There are various causes, one of which is the significant number of losses in the post-harvest and marketing system for horticultural products. The very perishable nature of tomatoes causes a number of issues during marketing, storage, and shipping due to a lack of knowledge about relevant methods, such as post-harvest remedies, packing, and storage. Not only are the fruits losing quality, but there is also a considerable post-harvest loss. Between the time a fresh tomato is harvested, transported, and consumed, there is a loss of 20% to 50% in tropical nations. The primary production barriers for tomato production in Ethiopia are a lack of the recommended package of information, inadequate seed quality, subpar irrigation systems, a lack of knowledge regarding soil fertility, disease, and insect pests, high postharvest losses, a lack of awareness of current improved technology, and subpar marketing strategies. On the causes of postharvest loss of tomatoes, there is insufficient information. Furthermore, it is unclear when and where substantial losses of these products could occur. Because tomatoes are primarily a seasonal crop, there is always an excess during one season. Tomatoes are susceptible to physiological, mechanical, and microbiological problems at any time of the year due to their physiological characteristics (high moisture content, rapid respiration rate, soft texture). From the farm gate to the point of consumption, product is treated improperly owing to faulty harvesting, post-harvest management, transportation, intermediaries' negligence, storage, and other factors. Producers' losses from the sale of tomatoes at the producer level, there was an overall loss of tomatoes in the research region of about 24%. The estimate of tomato percent losses was made by averaging the losses that respondents indicated during several evaluation methods, which follows the same pattern. Due to improper stacking, the high loss discovered at the producer level was loss that was left on the field and pests (85% of the 24% loss), as well as diseases. While 15% of the 24% loss was attributable to incorrect handling, lack of sorting, field transportation, handling of the different types of equipment, and loss as a result of faulty loading and unloading operations. Wondogent (33%) was the district with the highest tomato loss, followed by Shebedino and Hawassa Zuria. Poor harvesting and handling techniques (picking, grading, packaging, storage, loading and unloading, overloading of the field packaging materials, lack of stacking), demographic factors, and the perishable and seasonal nature of tomatoes were found to be the cause of the high loss in the Wondogenet districts. Estimation factors include picking time, field illnesses and pests, and knowledge and expertise in vegetable harvesting and handling.