Millions of tones of tomatoes are grown each year and pass to the user in various forms like paste, ketchup, powder etc. Fresh ripe tomatoes are conveyed to washing vat and after washing the tomato are sorted on sorting section. The bad tomatoes are separated and further are broken. There are two methods of doing this namely "hot break" and "cold break". In hot break process, the tomatoes are quickly preheated before breaking, where as in cold break the tomatoes are broken at room temperature and kept in holding tank for some time. The skin and seeds are carefully removed and are refined. The juice is then concentrated with the help of evaporator. Further the concentrated pulp has converted to variety of the product like ketchup, puree or paste as per requirement.

Millions of tones of tomatoes are grown each year and pass to the user in various forms like paste, ketchup, powder etc. Fresh ripe tomatoes are conveyed to washing vat and after washing the tomato are sorted on sorting section. The bad tomatoes are separated and further are broken. There are two methods of doing this namely "hot break" and "cold break". In hot break process, the tomatoes are quickly preheated before breaking, where as in cold break the tomatoes are broken at room temperature and kept in holding tank for some time. The skin and seeds are carefully removed and are refined. The juice is then concentrated with the help of evaporator. Further the concentrated pulp has converted to variety of the product like ketchup, puree or paste as per requirement.