tomato & tomato products manufacturing

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Tomato is one of the most popular fruit in the world. The products of tomato like paste, juice, ketchup, etc. are widely used in kitchens all around the world. Tomatoes and tomato-based foods are considered healthy for the reason that they are low in calories, but possess a remarkable combination of antioxidant micronutrients. 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, by coming up with innovative products and by focusing on different packaged tomato products. India is one of the largest consumers of tomatoes, as well as the second largest tomato producing country in the world followed by China. Although raw tomato consumption is the mainstream means of consumption in today's India, the market for processed tomato is expected to expand in the near future considering the remarkable economic growth and dietary culture changes. Tomatoes are widely grown commodity with 136 mt production in the world. There is a big market for tomato products. The market scenario has revealed a positive indication for the specially packed tomato products in local as well as outside market. It is estimated that the total production of processed fruit & vegetable in India is about 15.0 lakh tonne. The major content of the book are varieties of tomato, select the best seeds and seedlings, growing preparation, canning of tomatoes, how to store & preserve tomatoes, basis for successful cultivation of tomato, crop husbandry, tomato pruning, dehydration/drying of tomatoes, canning of tomatoes, preserving by heating, tomato pulp, tomato paste, tomato ketchup, tomato juice, tomato powder, hazard analysis and critical control points, FPO and Agmark, products packaging, marketing. The purpose of this book is to present the elements of the technology of tomato preservation. The book explains raw material requirement, manufacturing process with flow diagrams of various tomato products with addresses of plant & machinery suppliers with their photographs. It deals with the products prepared from tomato commercially. It will be a standard reference book for professionals, entrepreneurs, food technologists, those studying and researching in this important area and others interested in the field of tomato products manufacturing.

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  • Tomato & TomatoTomato & TomatoTomato & Tomato Tomato & Tomato Products Manufacturing Products Manufacturing (Cultivation & Processing)(Cultivation & Processing)

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  • INFORMATION ABOUT THE BOOK

    Title: The Complete Book on Tomato & Tomato Products Manufacturing (Cultivation & Processing)

    Author: NPCS Board of Consultants & EngineersFormat: PaperbackpISBN: 978-93-81039-68-7Code: ENI294Pages: 336Published: 2015Publisher: Asia Pacific Business Press IncPublisher: Asia Pacific Business Press Inc.

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  • Tomato is one of the most popular fruit in theTomato is one of the most popular fruit in theworld. The products of tomato like paste, juice,ketchup etc are widely used in kitchens allketchup, etc. are widely used in kitchens allaround the world. Tomatoes and tomato-basedf d id d h lth f th th tfoods are considered healthy for the reason thatthey are low in calories, but possess aremarkable combination of antioxidantmicronutrients.c o ut e ts

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  • Tomato industry has been growing significantlyover the past several decades. Changing life styleand taste of consumers in different countries willmotivate the growth of the tomato productsmarket. The industries can retain maximummarket. The industries can retain maximummarket share by differentiating their products inthe market by coming up with innovativethe market, by coming up with innovativeproducts and by focusing on different packaged

    dtomato products.

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  • India is one of the largest consumers of tomatoes,as well as the second largest tomato producingcountry in the world followed by China. Althoughy y graw tomato consumption is the mainstreammeans of consumption in today's India themeans of consumption in today s India, themarket for processed tomato is expected to

    d i th f t id i g thexpand in the near future considering theremarkable economic growth and dietary culturechanges.

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  • Tomatoes are widely grown commodity with 136Tomatoes are widely grown commodity with 136mt production in the world. There is a big marketfor tomato products The market scenario hasfor tomato products. The market scenario hasrevealed a positive indication for the specially

    k d t t d t i l l llpacked tomato products in local as well asoutside market. It is estimated that the totalproduction of processed fruit & vegetable inIndia is about 15.0 lakh tonne.d a s about 5 0 a to e

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  • The major content of the book are varieties oft t l t th b t d d dli gtomato, select the best seeds and seedlings,growing preparation, canning of tomatoes, how tostore & preserve tomatoes, basis for successfulcultivation of tomato, crop husbandry, tomato, p y,pruning, dehydration/drying of tomatoes, canningof tomatoes preserving by heating tomato pulpof tomatoes, preserving by heating, tomato pulp,tomato paste, tomato ketchup, tomato juice,tomato powder hazard analysis and criticaltomato powder, hazard analysis and criticalcontrol points, FPO and Agmark, productspackaging, marketing

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  • The purpose of this book is to present theelements of the technology of tomatogpreservation. The book explains raw materialrequirement manufacturing process with flowrequirement, manufacturing process with flowdiagrams of various tomato products withaddresses of plant & machinery suppliers withaddresses of plant & machinery suppliers withtheir photographs. It deals with the productsprepared from tomato commercially.

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  • It will be a standard reference book forprofessionals, entrepreneurs, food technologists,p o ess o a s, e t ep e eu s, ood tec o og sts,those studying and researching in this importantarea and others interested in the field of tomatoarea and others interested in the field of tomatoproducts manufacturing.

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  • TABLE OF CONTENTS1. INTRODUCTION

    Varieties of TomatoVarieties of TomatoOther Tomato VarietiesMajor Tomato Growing Belts in IndiaMajor Tomato Growing Belts in IndiaBotanical Description of Tomato PlantUses of TomatoesUses of TomatoesHealth BenefitsHome Remedy of Solanum Lycopersicum (Tomato)Home Remedy of Solanum Lycopersicum (Tomato)Medicinal Uses of Tomato (Solanum Lycopersicum)Benefits of TomatoBenefits of TomatoLower Cholesterol

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  • Reduce Heart DiseaseLower Blood PressureLower Blood PressureRegulates Blood SugarCounteract AcidosisReduce MigrainesBoost ImmunityN t l SNatural SunscreenStrengthen BonesTreatment of VasodilationTreatment of VasodilationLead ToxicityEye DisorderCombating StrokeMoodW d R iWound RepairDiabetes

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  • 2. BASIS FOR SUCCESSFUL CULTIVATION OF TOMATO C SClimate and SoilTemperature and LightClimate Zones for Tomato VarietiesClimate Zones for Tomato VarietiesZone AZone BZone CSoilW d H idiWater and HumidityChoice of VarietiesGrowing PreparationGrowing PreparationSite SelectionLand Preparation

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  • Purchasing Tomato Seedlingsg gSeedlingsNursery ManagementCrop Spacing and ArrangementTransplanting

    3. CROP HUSBANDRYBulky Organic Manuresy gFarmyard ManureSheep and Goat ManurePoultry ManureConcentrated Organic ManuresOil CakesOil Cakes

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  • Major Sources of ManuresAdvantages of Organic ManuresAdvantages of Organic ManuresFertilizersNitrogenPhosphorusPotassiumC l iCalciumMinor ElementsWatering/IrrigationWatering/Irrigation1. Surface Irrigation2. Sprinkler Irrigation3. Drip IrrigationPruningP i g t ShPruning to ShapeNipping

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  • HeadingTrimming LeavesTrimming LeavesWeed ControlCrop RotationProtected CultivationGreenhousesCli t C t lClimate ControlWater Supply and Crop HusbandryTypes and ConstructionsTypes and ConstructionsFinancial TurnoverOrganic FarmingSoil FertilityCrop RotationS it ti P tiSanitation Practices

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  • 4. TOMATO PRUNINGPruning Unstaked PlantsPruning Unstaked PlantsPruning Tops of PlantsPruning RootsIdentify Tomato SuckersSupport SystemsSt ki d S i O ti C F St kStaking and Spacing Options: Cages, Fences, or StakesBasic Reasons for PruningTypes of Pruning CutsTypes of Pruning CutsTypes of Training SystemsPruning and Fruit QualityFruit SizeHollownessE li d H t P i dEarliness and Harvest PeriodTypes of Pruning Maintenance

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  • 5. DEHYDRATION/DRYING OF TOMATOESPreparationDrying Methods1 Sun Drying1. Sun Drying2. Oven Drying3. Dehydrator Dryingy y gPackaging and StorageHealth Benefits of Sun Dried TomatoesD i i f h T D i SDescription of the Tomato Drying System

    6 CANNING OF TOMATOES6. CANNING OF TOMATOESPreparing EquipmentPreparing TomatoesgPacking the Jars

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  • Adding AcidgAdding SaltClosing the JarsProcessingStep-By-Step CanningBoiling Water MethodBoiling Water MethodStep-By-Step CanningPressure Canner MethodCooling the JarsTesting the SealStoringBefore Using

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  • 7. PRESERVING BY HEATINGIntroductionIntroductionAdvantagesDisadvantagesPackingTinsGlGlassTypes of HeatingPasteurizationPasteurizationSterilization in a Bath of Boiling WaterSterilization with a Pressure Cooker or AutoclaveTinsGlass JarsSt g d C tiStorage and Consumption

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  • 8. TOMATO PULPIntroductionManufacturing Process of Tomato PulpSortingWashing and TrimmingCrushingPulpingPulpingHot ProcessProcess Flow Diagramg

    9. TOMATO PASTEIntroductionRaw Material RequirementsManufacturing Process of Tomato PasteManufacturing Process of Tomato PasteProcess Flow Diagram

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  • 10 TOMATO KETCHUP10. TOMATO KETCHUPIntroductionUses of Tomato KetchupIngredients RequiredProcess DescriptionP Fl Di gProcess Flow Diagram

    11 TOMATO JUICE11. TOMATO JUICEIntroductionManufacturing Process of Tomato JuiceWashing and TrimmingCrushingH t P l i gHot PulpingExtraction of Juice

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  • DeaerationfAcidification

    Common Salt and SugarPackingPackingHomogenizationThermal Processing of Tomato JuicegIn-Can ProcessingBulk ProcessingP Fl DiProcess Flow Diagram

    12 TOMATO POWDER12. TOMATO POWDERIntroductionUses & ApplicationsProcedure for Making Tomato Powder

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  • Primary MethodSecondary MethodProcess Flow Diagram

    13. HAZARD ANALYSIS AND CRITICAL CONTROL POINTSTerms Used in HACCPTerms Used in HACCPDeveloping a HACCP Plan1. Assemble the HACCP Team2. Describe the Food and its Distribution3 Describe the Intended Use and Consumers of the Food4 Develop a Flow Diagram which Describes the Process4. Develop a Flow Diagram which Describes the Process5. Verify the Flow Diagram

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  • Principles of HACCP1 Conduct a Hazard Analysis1. Conduct a Hazard Analysis2. Determine Critical Control Points (CCPs)3. Establish Critical Limits4. Establish Monitoring Procedures5. Establish Corrective Actions6 E t bli h V ifi ti P d6. Establish Verification Procedures7. Establish Record-keeping and Documentation ProceduresPrerequisite ProgramsPrerequisite Programs

    14. FPO AND AGMARKG l f Mi i f F d P i I d i (MOFPI)Goals of Ministry of Food Processing Industries (MOFPI)Roles of MOFPIPolicy SupportPolicy SupportDevelopmental

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  • PromotionalPromotionalRegulatoryOrganization Chart of Ministry of Food Processing IndustriesFPO Registration is Available f

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