The effects of salt (CaCl 2 ) and staking on the proximate composition of fruits of tomato (Roma VF) were studied at the Department of Botany Experimental garden, University of Uyo, Nigeria. Calcium chloride salt levels of 0, 50, 100, 150 and 200g per 4Kg of loamy sandy soil were used, with and without staking. The moisture, dry matter, ash, crude fat, crude protein, carbohydrate and crude fibre contents in treatment with calcium chloride/ staking were significantly (P<0.05) higher than those of calcium chloride without staking in Roma VF. CaCl 2 and staking treatment increased the crude protein content of the crop. 100g level of CaCl 2 salt was the optimum level for enhanced proximate composition of the crop. Improved processing qualities of tomato fruit (Roma VF) can be enhanced through regulated salt and staking treatment.