The diagram illustrates the process of manufacturing tomato ketchup, detailing the 15-step journey from production in the field to consumption.
Initially, tomatoes are hand-picked and placed in buckets in the field. Farmers then sort the tomatoes based on their condition before transporting them to the factory via trucks.
At the factory, the tomatoes’ stalks, seeds, and skins are separated. Salt, sugar, and vinegar are added to the crushed tomatoes in a container. The mixture is then boiled, cooled for 2 hours, and poured into storage containers.
Quality control is conducted on the packaged products after labeling. Approved items are packed into cartons and sent off to the markets.
Ultimately, the ketchup is consumed by customers with prepared meals like hamburgers and fries.
