Tomato Ketchup

Raw Material Procurement:
Source high-quality Roma tomatoes from local farmers.
Initial Processing:
Inspect and test the tomatoes for quality and safety.
Wash and sort the tomatoes.
Pulping and Cooking:
Crush and pulp the tomatoes.
Cook the tomato pulp with sugar, salt, vinegar, and spices.
Straining and Refining:
Strain the cooked mixture to achieve a smooth consistency.
Pasteurization and Quality Testing:
Pasteurize the ketchup.
Test for taste, consistency, pH levels, and microbial load.
Packaging:
Use automated machines to fill and seal the ketchup in 10Rs/-, 4.5kg, and Mini sachet.
Label each bottle with product information and batch details.
Storage:
Store the packaged ketchup in a cool, dry warehouse.
Distribution:
Distribute to retail partners and direct customers through reliable logistics channels.
By following these steps,  dolphin food company can ensure the production of high-quality tomato ketchup that meets customer expectations and regulatory standards.