The diagram illustrates the process of making tomato ketchup. Overall, the procedure involves fifteen steps that can be grouped into three main stages: harvesting and sending the tomatoes to the factory, processing the tomatoes, and packaging and distributing the final product.
In the first stage of harvesting, the tomatoes are picked and placed into baskets. Then, the farmers sort the tomatoes into good and bad categories. The good tomatoes are sent to the factory for processing into tomato ketchup.
In the second stage, the tomatoes are processed. The stalks, seeds, and skins are removed so that the remaining fruit can be placed into a container for crushing. Following this, sugar, vinegar, and salt are added, and the mixture is boiled together in the container. Once it becomes smooth and free of lumps, it is left to rest for two hours.
The final stage involves packaging and distributing the tomato ketchup. After the ketchup is poured into bottles, each bottle is labeled and undergoes quality control. The ketchup is then placed into boxes. The procedure concludes with the distribution of the tomato ketchup to supermarkets, where it is subsequently served with hamburgers and fries.