The diagram illustrates the production of tomato ketchup in 15 steps.
Overall, it can be broadly divided into three main stages, with the first one involving selection and the subsequent stages including processing and distribution.
The initial stage takes place in farm, where workers pick tomatoes and put them into baskets. Once the tomatoes pass quality inspection, they are sent to the ketchup factory. When the tomatoes arrive, employees remove their stalks, seeds and skins before putting them into special containers.
In the second stage, the tomatoes which are inside the containers are crushed down. Then comes to the heart of the processing stage, where ketchup comes to life using just three main ingredients: sugar, vinegar and salt, which give the classic signature flavor to the ketchup. Having added the ingredients, it is heated to high temperatures to kill any bacteria before leaving the tomato puree for two hours. Once the puree is cooled down, it is poured into bottles.
The final phase includes packaging, where ready bottles of ketchup are labelled. Once they are labelled, skilled workers take a close look at every ketchup’s quality. Next comes distributing, the trays of ketchup are ready to be loaded onto trucks and sent out to the supermarkets, where they are ready to ship out to consumers. After purchasing it, consumers can eat with meals, especially with hamburgers and fries.