Introduction to Tomato
- Tomato is botanically a fruit but consumed as a vegetable.
- Highest yield per hectare is in the Netherlands (245 tonnes).
- World average yield is 23 tonnes; India averages 9.6 tonnes.
- Common products include puree, juice, and ketchup.
Global Tomato Production Statistics
- Top 10 tomato-producing countries yield significantly higher than others.
- Global average yield is 23 tonnes per hectare.
- India ranks second in production but processes less than 1%.
Indian Processed Tomato Market
- Annual ketchup consumption in India is 13,000 tonnes.
- Market valued at Rs 1.8 billion (US$ 28 million).
- Major brands include Nestle’s Maggi (37%) and Unilever’s Kissan (29%).
Challenges in Tomato Processing
- Processors face issues with sourcing quality tomatoes consistently.
- Price volatility affects procurement and processing stability.
- Postharvest losses estimated at 13% across the value chain.
Types of Tomato Products
- Tomato Juice
- Tomato Puree
- Tomato Paste
- Tomato Ketchup/Sauce
- Dried Tomato Slices
- Tomato Powder
- Canned Tomatoes
Manufacturing Process of Tomato Juice
- Tomatoes are washed to remove dirt and microbes.
- Trimming and sizing reduce waste before juice extraction.
- Extraction can be done via hot or cold pulping methods.
Hot Pulping Method
- Crushed tomatoes are boiled to facilitate pulping.
- Temperature reaches 82ºC to inactivate enzymes.
- Results in viscous, deep red juice with longer shelf life.
Cold Pulping Method
- Tomatoes are crushed at temperatures below 66°C.
- Juice quality is inferior in flavor and nutrients.
- Requires higher pressure, leading to lower yields.
Tomato Juice Production Steps
- Washing
- Cutting
- Pre-heating (60°C)
- Concentration (10-12°Brix)
- Filling
- Juice Extraction
- Pasteurization (100°C for 7 min)
Manufacturing Tomato Puree and Paste
- Pulp is concentrated to produce puree (9-12% solids).
- Tomato paste contains at least 25% tomato solids.
- Further concentration yields heavy tomato puree.
Tomato Ketchup Production
- Ketchup is made from concentrated tomato paste with added spices.
- Ideal concentration is 28-30% total solids.
- Shelf life is 9-12 months when refrigerated.
Novel Tomato-Based Products
- Dried tomato slices are versatile for various food formulations.
- Tomato powder is used in culinary recipes and reconstituted as juice.
- Drying increases availability year-round.
References
- Agribusiness Handbook on Fruits and Vegetables Processing
- Green Innovation Centre in the Agri-Food Sector (GIAE) – India
- RP Shrivastav book on fruits and vegetables