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Tomato & Tomato

Products Manufacturing
(Cultivation & Processing)

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INFORMATION ABOUT THE BOOK


Title:

The Complete Book on Tomato & Tomato Products Manufacturing


(Cultivation & Processing)

Author:
Format:
ISBN:
Code:
Pages:
Published:
Publisher:

NPCS Board of Consultants & Engineers


Paperback
p
978-93-81039-68-7
ENI294
336
2015
Asia Pacific Business Press Inc.
Inc

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Tomato is one of the most popular fruit in the


world. The products of tomato like paste, juice,
ketchup etc.
ketchup,
etc are widely used in kitchens all
around the world. Tomatoes and tomato-based
f d are considered
foods
id d healthy
h lth for
f the
th reason that
th t
they are low in calories, but possess a
remarkable
combination
of
antioxidant
c o ut e ts
micronutrients.
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Tomato industry has been growing significantly


over the past several decades. Changing life style
and taste of consumers in different countries will
motivate the growth of the tomato products
market. The industries can retain maximum
market share by differentiating their products in
the market,
market by coming up with innovative
products and by focusing on different packaged
tomato products.
d
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India is one of the largest consumers of tomatoes,


as well as the second largest tomato producing
g
countryy in the world followed byy China. Although
raw tomato consumption is the mainstream
means of consumption in today
today'ss India,
India the
market for processed tomato is expected to
expand
d in
i the
th near future
f t
considering
id i g the
th
remarkable economic growth and dietary culture
changes.
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Tomatoes are widely grown commodity with 136


mt production in the world. There is a big market
for tomato products.
products The market scenario has
revealed a positive indication for the specially
packed
k d tomato
t
t products
d t in
i local
l
l as wellll as
outside market. It is estimated that the total
production of processed fruit & vegetable in
d a iss about 15.0
5 0 lakh
a to
tonne.
e
India

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The major content of the book are varieties of


t
tomato,
t select
l t the
th best
b t seeds
d and
d seedlings,
dli g
growing preparation, canning of tomatoes, how to
store & preserve tomatoes, basis for successful
p husbandry,
y, tomato
cultivation of tomato,, crop
pruning, dehydration/drying of tomatoes, canning
of tomatoes,
tomatoes preserving by heating,
heating tomato pulp,
pulp
tomato paste, tomato ketchup, tomato juice,
tomato powder,
powder hazard analysis and critical
control points, FPO and Agmark, products
packaging, marketing
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The purpose of this book is to present the


g
of tomato
elements of the technology
preservation. The book explains raw material
requirement manufacturing process with flow
requirement,
diagrams of various tomato products with
addresses of plant & machinery suppliers with
their photographs. It deals with the products
prepared from tomato commercially.

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It will be a standard reference book for


professionals,
p
o ess o a s, e
entrepreneurs,
t ep e eu s, food
ood tec
technologists,
o og sts,
those studying and researching in this important
area and others interested in the field of tomato
products manufacturing.

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TABLE OF CONTENTS
1. INTRODUCTION
Varieties of Tomato
Other Tomato Varieties
Major Tomato Growing Belts in India
Botanical Description of Tomato Plant
Uses of Tomatoes
Health Benefits
Home Remedy of Solanum Lycopersicum (Tomato)
Medicinal Uses of Tomato (Solanum Lycopersicum)
Benefits of Tomato
Lower Cholesterol
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Reduce Heart Disease


Lower Blood Pressure
Regulates Blood Sugar
Counteract Acidosis
Reduce Migraines
Boost Immunity
N t l Sunscreen
Natural
S
Strengthen Bones
Treatment of Vasodilation
Lead Toxicity
Eye Disorder
Combating Stroke
Mood
W
Wound
dR
Repair
i
Diabetes
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2. BASIS FOR SUCCESSFUL CULTIVATION OF TOMATO


C
Climate
and S
Soil
Temperature and Light
Climate Zones for Tomato Varieties
Zone A
Zone B
Zone C
Soil
W
Water
and
dH
Humidity
idi
Choice of Varieties
Growing Preparation
Site Selection
Land Preparation

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Purchasingg Tomato Seedlings


g
Seedlings
Nursery Management
Crop Spacing and Arrangement
Transplanting
3. CROP HUSBANDRY
Bulkyy Organic
g
Manures
Farmyard Manure
Sheep and Goat Manure
Poultry Manure
Concentrated Organic Manures
Oil Cakes

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Major Sources of Manures


Advantages of Organic Manures
Fertilizers
Nitrogen
Phosphorus
Potassium
C l i
Calcium
Minor Elements
Watering/Irrigation
1. Surface Irrigation
2. Sprinkler Irrigation
3. Drip Irrigation
Pruning
P i g tto Sh
Pruning
Shape
Nipping
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Heading
Trimming Leaves
Weed Control
Crop Rotation
Protected Cultivation
Greenhouses
Cli t C
Climate
Control
t l
Water Supply and Crop Husbandry
Types and Constructions
Financial Turnover
Organic Farming
Soil Fertility
Crop Rotation
S it ti P
Sanitation
Practices
ti

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4. TOMATO PRUNING
Pruning Unstaked Plants
Pruning Tops of Plants
Pruning Roots
Identify Tomato Suckers
Support Systems
St ki and
Staking
dS
Spacing
i O
Options:
ti
C
Cages, F
Fences, or St
Stakes
k
Basic Reasons for Pruning
Types of Pruning Cuts
Types of Training Systems
Pruning and Fruit Quality
Fruit Size
Hollowness
E li
Earliness
and
dH
Harvestt Period
P i d
Types of Pruning Maintenance
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5. DEHYDRATION/DRYING OF TOMATOES
Preparation
Drying Methods
1 Sun Drying
1.
2. Oven Drying
3. Dehydrator
y
Drying
y g
Packaging and Storage
Health Benefits of Sun Dried Tomatoes
D
Description
i i off the
h TTomato D
Drying
i S
System
6. CANNING OF TOMATOES
6
Preparing Equipment
Preparingg Tomatoes
Packing the Jars
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Addingg Acid
Adding Salt
Closing the Jars
Processing
Step-By-Step Canning
Boiling Water Method
Step-By-Step Canning
Pressure Canner Method
Cooling the Jars
Testing the Seal
Storing
Before Using

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7. PRESERVING BY HEATING
Introduction
Advantages
Disadvantages
Packing
Tins
Glass
Gl
Types of Heating
Pasteurization
Sterilization in a Bath of Boiling Water
Sterilization with a Pressure Cooker or Autoclave
Tins
Glass Jars
St g and
Storage
dC
Consumption
ti

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8. TOMATO PULP
Introduction
Manufacturing Process of Tomato Pulp
Sorting
Washing and Trimming
Crushing
Pulping
Hot Process
Process Flow Diagram
g
9. TOMATO PASTE
Introduction
Raw Material Requirements
Manufacturing Process of Tomato Paste
Process Flow Diagram
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10. TOMATO KETCHUP


10
Introduction
Uses of Tomato Ketchup
Ingredients Required
Process Description
P
Process
Fl
Flow Diagram
Di g
11. TOMATO JUICE
11
Introduction
Manufacturing Process of Tomato Juice
Washing and Trimming
Crushing
H t Pulping
Hot
P l i g
Extraction of Juice
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Deaeration
Acidification
f
Common Salt and Sugar
Packing
Homogenization
Thermal Processingg of Tomato Juice
In-Can Processing
Bulk Processing
P
Process
Fl
Flow Diagram
Di
12. TOMATO POWDER
12
Introduction
Uses & Applications
Procedure for Making Tomato Powder

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Primary Method
Secondary Method
Process Flow Diagram
13. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
Terms Used in HACCP
Developing a HACCP Plan
1. Assemble the HACCP Team
2. Describe the Food and its Distribution
3 Describe the Intended Use and Consumers of the Food
4 Develop a Flow Diagram which Describes the Process
4.
5. Verify the Flow Diagram

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Principles of HACCP
1 Conduct a Hazard Analysis
1.
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6 E
6.
Establish
t bli h V
Verification
ifi ti P
Procedures
d
7. Establish Record-keeping and Documentation Procedures
Prerequisite Programs
14. FPO AND AGMARK
G l off Ministry
Goals
Mi i
off Food
F dP
Processing
i IIndustries
d
i (MOFPI)
Roles of MOFPI
Policy Support
Developmental
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Promotional
Regulatory
Organization Chart of Ministry of Food Processing Industries
FPO Registration is Available for Following Products
Requirement For FPO Application Proceedings
AGMARK
Salient Features of AGMARK Products
AGMARK Products are Manufactured After
Grading and Marking of Vegetable Oils Under AGMARK
Agmark Registration is available for following Products
Requirement of Agmark Application Proceedings

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15. PRODUCTS PACKAGING


15
Introduction
Definition of Food Packaging
Functions of Packaging Material
Packaging Materials for Tomato and its Products
Packaging of Tomato
Flexible Packaging
Forms of Flexible Packaging
Manufacturing Techniques
Plastics in Food Packaging
g g
Use of Plastics in Food Packaging
Types of Plastics Used in Food Packaging

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Types of Plastic Used in Packaging


Polyethylene
Polypropylene (PP)
Polyethylene Terephthalate (PET or PETE)
Polyethylene Naphthalene Dicarboxylate (PEN)
Flexographic Printing
Digital Printing
Printing and Labelling of Rigid Plastic Containers
In mould Labelling
In-mould
Labelling
Dryy O
Offset
set Printing
t g
Silk Screen Printing

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Heat Transfer Printing


Glass and Glass Container Manufacture
Melting
Container Forming
Design Parameters of Glass Containers
Surface Treatments
Hot End Treatment
Cold End Treatment
Low-Cost Production Tooling
Container Inspection and Quality
Conclusion
Precautions during Packing

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16. MARKETING
Functions of Marketingg
Promotional Techniques
The Product Concept
Some Characteristics of Market Segmentation
Organization for New-Product Development
Developing New Products
Planned Obsolescence
Product Line Relationships
p
Product Features
The Sales Process
17. PLANT AND MACHINERY PHOTOGRAPHS
18. ADDRESSES OF PLANT & MACHINERY SUPPLIERS
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