The diagram illustrates the various stages involved in the production of tomato ketchup, from harvesting tomatoes to delivering the final product for consumption.
Overall, the process consists of fifteen steps, beginning with the picking of tomatoes and ending with their distribution and consumption. The procedure involves several key stages, including selection, processing, quality control, packaging, and marketing.
To begin with, tomatoes are harvested and placed in baskets before being sorted into good and bad ones. The selected tomatoes are then transported to a factory, where their skins, seeds, and stalks are removed. The peeled tomatoes are subsequently crushed and mixed with sugar, vinegar, salt, and spices. This mixture is boiled and left to ferment for approximately two hours. After this stage, ketchup is poured into bottles, followed by labeling and a quality control check.
Once the bottles have passed inspection, they are packed into boxes and delivered to supermarkets. Finally, the product is ready for sale and is typically consumed with meals such as hamburgers and fries.
In summary, the production of tomato ketchup is a linear process that starts with the careful selection of raw tomatoes and ends with a ready-to-eat product on store shelves.