The diagram illustrates the step-by-step process of ketchup production, from harvesting raw materials to final consumption.
Overall, ketchup production comprises fifteen distinct stages. This linear process can be divided into three main phases: harvesting and sorting, factory processing and cooking, and packaging and distribution.
The process begins in the fields, where workers manually harvest tomatoes and place them into baskets. The harvested crop is then sorted to separate high-quality fruit from damaged ones. The selected tomatoes are loaded onto a truck and transported to a processing plant. Upon arrival, initial processing begins: the stems, seeds, and skin are removed from the tomatoes. The remaining pulp is placed in a large container, then smashed and seasoned with sugar, vinegar and salt. After it is boiled and left for 2 hours, the mixture is poured into bottles and labels are mechanically applied. Before being packed into cardboard boxes, the product undergoes quality control to ensure it meets safety standards.
In the final stage, trucks deliver the packaged ketchup to supermarkets for retail sale, where consumers purchase it to accompany dishes such as hamburgers and french fries.