The provided diagrams illustrate the process of producing tomato ketchup from the initial stage of picking tomatoes to the final stage of serving it with fries. The process comprises a total of fifteen distinct stages as depicted in the diagrams.
Overall, the process of manufacturing tomato ketchup involves picking, sorting, cooking, mashing, adding ingredients, boiling, puree refinement, quality control, bottling, pasteurizing, labeling, packaging, and distribution before ultimately being served with fries.
The initial phases involve the picking and sorting of tomatoes by farmers and subsequent removal of stalks, seeds, and skin before the tomatoes are placed into a large container. Following this, the tomatoes are crushed and essential ingredients such as salt, vinegar, and sugar are added to impart flavor. After boiling, the mixture is then left to rest for two hours.
The process continues with the pouring of ketchup into glass bottles, labeling, and subjecting the product to rigorous quality control measures before it is packed into carton boxes and delivered to supermarkets. Finally, the ketchup is ready for consumption and can be served with hamburgers and fries.