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

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

Author: NPCS Board of Consultants & Engineers
Format: Paperback
ISBN: 9789381039687
Code: NI294
Pages: 336
Price: Rs. 1,275.00   US$ 125.00

Published: 2015
Publisher: NIIR PROJECT CONSULTANCY SERVICES
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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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Contents

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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
Reduce Heart Disease
Lower Blood Pressure
Regulates Blood Sugar
Counteract Acidosis
Reduce Migraines
Boost Immunity
Natural Sunscreen
Strengthen Bones
Treatment of Vasodilation
Lead Toxicity
Eye Disorder
Combating Stroke
Mood
Wound Repair
Diabetes
2. BASIS FOR SUCCESSFUL CULTIVATION OF TOMATO
Climate and Soil
Temperature and Light
Climate Zones for Tomato Varieties
Zone A
Zone B
Zone C
Soil
Water and Humidity
Choice of Varieties
Growing Preparation
Site Selection
Land Preparation
Purchasing Tomato Seedlings
Seedlings
Nursery Management
Crop Spacing and Arrangement
Transplanting
3. CROP HUSBANDRY
Bulky Organic Manures
Farmyard Manure
Sheep and Goat Manure
Poultry Manure
Concentrated Organic Manures
Oil Cakes
Major Sources of Manures
Advantages of Organic Manures
Fertilizers
Nitrogen
Phosphorus
Potassium
Calcium
Minor Elements
Watering/Irrigation
1. Surface Irrigation
2. Sprinkler Irrigation
3. Drip Irrigation
Pruning
Pruning to Shape
Nipping
Heading
Trimming Leaves
Weed Control
Crop Rotation
Protected Cultivation
Greenhouses
Climate Control
Water Supply and Crop Husbandry
Types and Constructions
Financial Turnover
Organic Farming
Soil Fertility
Crop Rotation
Sanitation Practices
4. TOMATO PRUNING
Pruning Unstaked Plants
Pruning Tops of Plants
Pruning Roots
Identify Tomato Suckers
Support Systems
Staking and Spacing Options: Cages, Fences, or Stakes
Basic Reasons for Pruning
Types of Pruning Cuts
Types of Training Systems
Pruning and Fruit Quality
Fruit Size
Hollowness
Earliness and Harvest Period
Types of Pruning Maintenance
5. DEHYDRATION/DRYING OF TOMATOES
Preparation
Drying Methods
1. Sun Drying
2. Oven Drying
3. Dehydrator Drying
Packaging and Storage
Health Benefits of Sun Dried Tomatoes
Description of the Tomato Drying System
6. CANNING OF TOMATOES
Preparing Equipment
Preparing Tomatoes
Packing the Jars
Adding 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
7. PRESERVING BY HEATING
Introduction
Advantages
Disadvantages
Packing
Tins
Glass
Types of Heating
Pasteurization
Sterilization in a Bath of Boiling Water
Sterilization with a Pressure Cooker or Autoclave
Tins
Glass Jars
Storage and Consumption
8. TOMATO PULP
Introduction
Manufacturing Process of Tomato Pulp
Sorting
Washing and Trimming
Crushing
Pulping
Hot Process
Process Flow Diagram
9. TOMATO PASTE
Introduction
Raw Material Requirements
Manufacturing Process of Tomato Paste
Process Flow Diagram
10. TOMATO KETCHUP
Introduction
Uses of Tomato Ketchup
Ingredients Required
Process Description
Process Flow Diagram
11. TOMATO JUICE
Introduction
Manufacturing Process of Tomato Juice
Washing and Trimming
Crushing
Hot Pulping
Extraction of Juice
Deaeration
Acidification
Common Salt and Sugar
Packing
Homogenization
Thermal Processing of Tomato Juice
In-Can Processing
Bulk Processing
Process Flow Diagram
12. TOMATO POWDER
Introduction
          Uses & Applications
Procedure for Making Tomato Powder
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
5. Verify the Flow Diagram
Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-keeping and Documentation Procedures
Prerequisite Programs
14. FPO AND AGMARK
Goals of Ministry of Food Processing Industries (MOFPI)
Roles of MOFPI
Policy Support
Developmental
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
15. PRODUCTS PACKAGING
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
Use of Plastics in Food Packaging
Types of Plastics Used in Food Packaging
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
Labelling
Dry Offset Printing
Silk Screen Printing
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
16. MARKETING
Functions of Marketing
Promotional Techniques
The Product Concept
Some Characteristics of Market Segmentation
Organization for New-Product Development
Developing New Products
Planned Obsolescence
Product Line Relationships
Product Features
The Sales Process
17. PLANT AND MACHINERY PHOTOGRAPHS
18. ADDRESSES OF PLANT & MACHINERY SUPPLIERS


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