The diagram illustrates how tomato ketchup is manufactured in 15 steps. Overall, the process, taking place both in farm and in factory, ca be broadly divided into three main stages: selection, processing, and distribution.
The initial stage involves the manual collection of tomatoes which are subsequent sorted. Once they ensure that only the best quality tomatoes are selected, the fruit is sent to the factory. This marks (begins) the preparatory of the ketchup production.
During the second stage, the chosen tomatoes undergo a thorough transformation. They are first stripped their stalks, skins, and seeds, following which they are crushed into a paste in a special container. This paste is enhanced with sugar, vinegar, and salt to give it a signature flavor. Afterwards, it is boiled and allowed to rest for 2 hours, culminating in the final ketchup product.
The final, packaging phase is where the ketchup is bottled and labeled, before being subjected to quality control. Having passed the inspection, the bottles are placed in boxes which are distributed to supermarkets. This makes the ketchup available for consumers to purchase and use as a condiment with meals such as hamburgers and fries.