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Tomato Puree Manufacturing Plant Project Report

1. Project Overview

Tomato puree is a popular condiment widely used in households and restaurants. As the demand for healthy and natural foods increases, the demand for high quality ketchup market is also on the rise.

tomato puree processing 

2. Market analysis

2.1 Market Demand

The consumption of tomato puree continues to grow with population growth and changing eating habits. According to market research, the annual growth rate of the ketchup market is maintained at about 5%, and the market is promising in the next few years.

2.2 Competitive Analysis

Currently the main competitors in the market include Heinz and other well-known brands. New tomato puree production plants should differentiate themselves in terms of product quality, taste, packaging and price to establish their own brand advantages.

2.3 Consumer Trends

Consumers are increasingly concerned about the health and natural ingredients of food, so natural tomato puree with no additives and few preservatives will be more popular. In addition, the demand for personalized and diversified tastes is increasing.


3. Project site selection

3.1 Geographic location

The location should be close to the main tomato production area, which is convenient for raw material purchase and product transportation.

3.2 Environmental conditions

There should be a good supply of water and electricity to meet production needs. In addition, sewage treatment and waste management should be considered to ensure that environmental protection standards are met.


4. Production process and equipment

4.1 Production process

The production process of tomato puree mainly includes raw material selection, cleaning, crushing, heating, concentration, flavoring, sterilization and packaging. Adopt automatic tomato puree production line to improve production efficiency and product quality.

4.2 Main equipment

Cleaning equipment: remove the impurities and dirt on the surface of tomato.

Crushing equipment: crushing tomatoes into pulp

Concentration equipment: evaporate excess water through heating to increase the concentration of the sauce

Sterilization equipment: kill microorganisms and extend shelf life.

Packaging equipment: automated packaging, improve packaging efficiency


5. Cost analysis

The main costs include raw materials, labor, equipment depreciation, energy and management expenses. Reduce unit production cost through refined management and large-scale production.


6. Risk analysis and countermeasures

6.1 Market risk

Fierce market competition, need to strengthen brand building and marketing promotion to increase market share.


6.2 Production risk

Problems such as equipment failure and insufficient supply of raw materials may be encountered in the production process, and it is necessary to establish a perfect emergency plan and supply chain management mechanism.


7. Conclusion

The tomato puree production plant project has good market prospects and economic benefits, and is in line with the current development trend of health food, with feasibility.

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