Tomato Processing and Tomato based Products, Value added Products from Tomato: Tomato Juice, Tomato Puree, Tomato Ketchup, Tomato Chutney, Tomato Sauces, Tomato Powder, Tomato Ready-To-Eat Products, Tomato Paste, Instant Tomato Soup, Tomato Processing Unit
Tomato, though botanically a fruit for the purpose of trade, is generally considered a vegetable because of the way in which it is consumed. Tomatoes are widely grown in all parts of the world. Tomatoes are produced and processed during the two main seasons across much of India – August to October (kharif) and December to April (rabi). Where conditions suit, tomatoes are also grown during the off-season (May to July) including under protected cultivation though given the low volumes of production, prices are often the highest during this period.
Tomato fits easily into different cropping systems, has high economic value and fruits can be processed, dried, canned and bottled. Moreover, tomatoes contribute to a healthy, well balanced diet primarily. Tomatoes are rich in potassium, magnesium, phosphorus and small amounts of calcium. Tomatoes contain a lot of vitamin A, vitamin C and vitamin B3. They have small amounts of other B vitamins, and vitamin E
Tomato-based processed food consumption in India is growing at an annual rate of over 30% creating massive demand for existing processors like Hindustan Unilever and Nestle, ushering in the entry of new market players like Kagome and creating new prospects for product imports. Many of these processors are pursuing efforts to build up improved supply chain mechanisms to increase the share of locally processed paste and other inputs for production.
Much of India’s tomatoes are grown by a large number of smallholder farmers (estimated at near to half of India’s farming community) with holdings of between 1-3 acres of land. The southern and central states constitute much of India’s production including the states of Andhra Pradesh, Telangana, Karnataka and Maharashtra.
Tomato production is a growing category worldwide, with consumers demanding a wider range of innovative, value-added products, while demands on your production to handle wide quality variations in raw tomato pastes are also increasing. This places high demands on your production, and especially on your mixing technology. Growing trends in tomato preparation production:
· Value-added tomato-based products – innovative flavours and ingredients, convenient meal-component sauces
· More natural products – with fewer additives and preservatives
· Cost-effective, flexible production of a wide range of high quality products
Product examples: passata, purée, paste, salsa, pizza sauce, ketchup, juice and soup.
Tomato processing industry is huge. A large part of the world tomato crop is processed into tomato paste, which is subsequently used as an ingredient in many food products, mainly soups, sauces and ketchup. India has been exporting processed tomato in the form of tomato paste and ketchup. Tomato sauce is being used with snacks like rolls, cutlets, samosas, chops, soup, chowmin and other Continental as well as Chinese dishes. Bright mixture made from tomato is used as important items with all modern food/snacks.
The only ketchup and sauce market in India is pegged at Rs 1,000 crore and growing at around 20% year-on-year. There is a big market for the processed tomato products. Tomato products are one of the chief ingredients in ready-to-eat or fast food products.
Tomatoes are an important crop for both the farmer and the consumer in India. It grows in almost every state of the country. Due to increasing standards of living in the cities and the rapid urbanization taking place in the rural areas, consumption of tomato based productsis expected to go up steadily. Domestic producers of this item state that the major institutional customers of tomato paste are restaurants. At present, the market of ketchup/puree, specially in the urban areas, is dominated by brands likes MEGGI and KISSAN. Some Medium and Small Companies are also engaged in its production.
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