The diagram illustrates how tomato ketchup is produced.
Overall, the process can be divided into 15 stages, commencing with harvesting tomatoes from the trees and concluding with delivering tomato ketchup to supermarkets or restaurants.
Initially, tomatoes are harvested and put in a basket by farmers. They are then checked to remove the low-quality tomatoes, while the high-quality tomatoes are chose to be transported to the factory by lorry. In the factory, the skin, seeds and stalk of the selected tomatoes are removed.
After being processed, the flesh of the tomatoes is fed into a container, where it is crushed and converted into liquid. Subsequently, various seasonings, particularly sugar, vinegar and salt are added to enhance its flavor. Next, the mixture is boiled before being left for two hours.
At the following stage, after being left, the finished tomato ketchup is poured into bottles and the bottles are then labelled before being assessed by experts to ensure its quality. Finally, the tomato ketchup bottles are placed into boxes and delivered to supermarkets or restaurants by lorry and used with hamburger and fries.