This presentation explores the diverse tomato products and their processing methods, highlighting the challenges faced in the industry. It emphasizes the importance of quality in production and the market dynamics affecting processed tomatoes. The yield statistics provide insight into global and Indian tomato production.
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