The diagram illustrates how tomato ketchup is produced.
Overall, the process can be divided into 15 stages, commencing with harvesting tomatoes from the plants 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 chosen to be transported to the factory by lorry. In the factory, the skin, seeds and stalks 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 a liquid. Subsequently, various seasonings, particularly sugar, vinegar and salt are added to enhance its flavor. Next, the mixture is boiled before being left to stand for two hours.
At the following stage, the finished tomato ketchup is poured into bottles. These bottles are subsequently labelled before the ketchup is assessed by experts to ensure its quality. After that, the bottles of ketchup are placed into boxes and delivered to supermarkets and restaurants by lorry, where it is eventually used with a lot of dishes, such as hamburgers or fries.