Tomato paste is a popular product that is used in a variety of culinary and industrial applications. They are believed to have originated in South America and were introduced to other parts of the world by Spanish explorers in the 16th century. Tomatoes are primarily cultivated in China, India, and the USA. In India, tomatoes are an important crop that is grown in many parts of the country. The states of Andhra Pradesh, Karnataka, Maharashtra, and Uttar Pradesh are among the top producers of tomatoes in India. Tomatoes are used extensively in Indian cuisine, and the country is also a significant exporter of value added tomato products such as tomato paste and powder.
Manufacturing process:
The manufacturing process begins with sorting and unloading the ripening tomatoes. The tomatoes are filled in crates and naturally ripened in the ripening chamber. After the ripening process, The fruits are washed with a two stage washing process to remove dirt and pesticides. Once the washing is done, the fruits are sent to the crusher to produce tomato puree. The tomato puree is collected in the pulp collection tank and preheated at 85 degree Celcius to remove pathogens. After the heating process, the puree is sent to the refiner where the seed or tomato paste is removed. The puree is then subjected to an evaporator to remove water content in the product. The product is strerlized, cooled and packed in aseptic bags. The product is labelled for traceability and stored in an ambient temperature warehouse.
Application of tomato paste:
Tomato sauce/ketchup: The primary application of the tomato paste is the tomato sauce and ketchup. Tomato paste is a main ingredrient in tomato ketchup which contributes to 25%.
Bakery Products: Tomato paste is used in the production of some bakery products, such as bread and savory pastries, and pizza. It can add a unique flavor and color to these products.
Culinary applications: Tomato paste is used as a base ingredient in the manufacturing of culinary products. It adds rich tomato flavour to the dishes.
Beverages: Tomato paste is also used in the manufacturing of tomato juice, and tomato based mocktails. Tomato juice is also blended with other juices to add distinct flavour and taste.
| CHEMICAL PARAMETERS | RANGE VALUE |
|---|---|
| BRIX @20 DEGREE CELSIUS | 28-30 |
| ACIDITY (% AS CITRIC ACID) | 1.00 – 3.00 |
| PH | Maximum 4.0 |
| CONSISTENCY [ BOSTWICK (20°C )] | 3-7 (Cm/30sec) |
| PHYSICAL PARAMETERS | RANGE VALUE |
|---|---|
| BROWN SPECS | NMT 10 Per 10gm |
| BLACK SPECS | NMT 05 Per 10gm |
| ORGANOLEPTIC PARAMETERS | RANGE VALUE |
|---|---|
| COLOUR | BRICK RED |
| FLAVOUR | TYPICAL OF RIPE TOMATO |
| TASTE | WHOLESOME & CHARACTERISTIC OF RIPE TOMATO FRUIT |
| APPEARANCE | HOMOGENEOUS SMOOTH & FREE FROM FOREIGN MATTER |
| MICROBIOLOGICAL PARAMETERS | RANGE VALUE |
|---|---|
| TOTAL PLATE COUNT | <10 CFU /ML |
| YEAST AND MOULD COUNT | <10 CFU /ML |
| E COLI | ABSENT |
| OTHER PATHOGENIC MICROORGANISMS | ABSENT |
- Pre-sterilized aseptic bags placed with poly liner in food grade epoxy painted (inside) open top MS drum.
DRUM PACKING
- Net Weight Per Drum : 210 KGS
- Gross Weight Per Drum : 225 KGS
LOADABILITY
- 80 Drums can be loaded in a 20’ft Container
- 110 Drums can be loaded in a 40’ft Container
From January to April and August to October
24 Months from the date of Manufacturing.
- It can be stored in Ambient Temperature.
- Not to store below +4 degree celsius or above +25 degree celsius