This guide describes how to process tomatoes into various products for storage and use at home or as value-added products for income generation

Technical Centre for Agricultural and Rural Cooperation

CGSpace (CGIAR)

5 6Processing TomatoesTomato jam•	 Use		one	kilogramme	of	sugar	for	each	kilogramme	of	tomato	pulp.•	 Mix	and	place	in	a	large	cooking	pan.	•	 Place	the	pan	on	a	stove,	bring	to	the	boil	and	stir	continuously	to	avoid	burning	or	sticking	to	base.	Boil	until	mixture	thickens.•	 Add	lemon	juice	(two	teaspoons	for	every	kg	of	jam).	The	lemon	juice	helps	the	jam	to	set.	•	 Test	to	see	if	jam	is	set.	Take	some	jam	in	a	spoon	and	tip	into	a	cup	of	cold	water.	If	the	drop	remains	whole,	the	jam	is	ready.	If	it	spreads	out	in	the	water,	the	jam	needs	further	boiling.•	 If	jam	does	not	set	even	after	additional	boiling,	add	pectin	(a	thickening	agent:	one	gramme	of	pectin	per	kilogramme	of	tomato	pulp).	•	 If	jam	is	to	be	stored	for	more	than	one	year,	you	need	to	add	a	chemical	preservative	(sodium	benzoate,	added	at	a	concentration	of	100	mg	for	each	kg	of	jam).	Add	to	mixture	near	the	end	of	the	boiling	process.•	 Use	a	sterilizing	agent	(sodium	hypochlorite)	or	hot	water	to	sterilize	the	jars.•	 Allow	jam	to	cool	and	pour	into	the	jars	while	it	is	still	flowing.•	 Fill	sterile	jars	to	within	3	cm	from	brim	of	the	jar.				•	 Loosely	cover	the	jars	with	lids	and	set	aside	for	about	five	minutes	to	allow	trapped	air	to	escape.	Tighten	the	lids	and	turn	jars	upside-down	for	two	to	three	minutes	to	heat	the	lids	to	kill	any	germs.	•	 Allow	the	jars	to	cool	to	room	temperature	before	labelling.	Jam	can	be	stored	at	room	temperature	for	up	to	one	year	if	not	opened.Tomato ketchup•	 To	make	one	kilogramme	of	tomato	ketchup	place	420	grammes	of	tomato	pulp	and	150	grammes	of	sugar	in	a	large	pan.	Thoroughly	mix	and	then	add	300	grammes	of	vinegar,	300	grammes	of	salt,	70	grammes	ground	onion	and	30	grammes	of	ground	garlic	and	any	other	desired	spices,	such	as	chilli	powder.	Mix	well.•	 Bring	the	mixture	to	the	boil,	continuously	stirring	with	a	wooden	spoon.•	 Allow	mixture	to	cool	for	about	five	minutes.•	 Pour	into	bottles,	then	cap	or	seal	the	bottles	with	the	lids	using	a	sealing	machine.•	 Place	bottles	in	a	pan	of	cold	water.•	 Continue	cooling	the	bottled	products	by	changing	water	in	the	pan.•	 Ketchup	can	be	stored	at	room	temperature	for	six	months	if	not	opened.	•	 Use	as	a	tasty	sauce.What could go wrong?Problem  Causes How is the problem corrected?Jam	does	not	set	(thicken) Over-mature	tomatoes	were	usedUse	healthy,	ripe	tomatoesAdd	lemon	juice	and	pectinMould	growth	on	product,	especially	on	surface	of	jam	Not	enough	sugar	added	to	mixturePoor	hygiene	Jam	not	boiled	for	long	enoughJars	not	sterilized	Use	of	contaminated	caps	or	lidsAdd	correct	amount	of	sugarUse	clean	utensilsBoil	as	recommendedSterilize	jarsUse	clean	caps	and	lidsJars	or	bottles	cracking Hot	products	in	jars	cooled	too	quicklyCool	gradually	For more information contact:SASAKAWA	GLOBAL	2000	(MoA)P.	O.	Box	62347,		Addis	Ababa,	EthiopiaTel:	+251-115-518040;	Fax:	+251-115-512984	E-mail:	moa@telecom.net.etKenyan	Industrial	Research	&	Development	Institute	(KIRDI)P.	O.	Box	30650,	Nairobi,	Kenya	Tel:	+254-20-535966/84/90	E-mail:	dir@kirdi.go.ke,	Website:	www.kirdi.go.keNational	Agricultural	Research	Organisation	(NARO)P.	O.	Box	295,	Entebbe	UgandaTel:	+256-41-320512	or	320341/2Fax	+256-41-321070E-mail:	dgnaro@infocom.co.ug;	Website:	www.naro.go.ugInternational	Institute	of	Tropical	Agriculture	(IITA)	-	Tanzaniac/o	Mikocheni	Agriculture	Research	InstituteP.	O.	Box	6226,	Dar	es	Salaam,	TanzaniaTel:	+255-22-2700092,	Fax:	+255-22-2775021E-mail:	iita-tanzania@cgiar.org,	Web:	www.iita.orgThe	ACP-EU	Technical	Centre	for	Agricultural	and	Rural	Cooperation	(CTA)PO	Box	380,	6700	AJ	Wageningen,	The	NetherlandsTel:	+31(0)317-467100,	Fax:	+31(0)317-460067E-mail:	cta@cta.int,	Website:	www.cta.intCTA	is	financed	by	the	European	Union©	CTA	2007	-	ISSN	1873-8192The information in this guide can be freely reproduced for non-commercial use, if credited as coming from CTA. Reproduction for commercial use requires prior authorization from CTA.CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12Procedure for making tomato powderStep 1: Choosing the tomatoes Select	tomatoes	that	are	ripe,	red,	have	a	firm	texture	and	are	free	of	disease	and	mould.Step 2: Washing Wash	the	freshly	harvested	tomatoes	in	clean	water	in	a	large	bucket.Step 3: Slicing Cut	tomatoes	into	slices	0.5	cm	thick.Step 4: Drying Spread	the	tomato	slices	on	a	clean,	raised	platform	to	sun	dry.	Use	a	solar	dryer	for	a	better	quality	product.	To	prevent	contamination	during	open	sun	drying,	cover	with	mosquito	netting.	For	commercial-scale	production,	drying	tomatoes	using	a	hot-air	dryer	is	advisable.1 3 4Processing tomatoesTomatoes	are	widely	grown	and	used	in	Eastern	Africa.	During	the	peak	season	most	farmers	sell	their	tomatoes	at	throw-away	prices	and	substantial	quantities	go	to	waste	because	they	are	highly	perishable.	To	avoid	this,	farmers	can	process	tomatoes	into	various	products	for	storage	and	use	at	home	or	as	value-added	products	for	income	generation.	Tomatoes	are	rich	in:•	 vitamins	and	minerals,	which	are	important	for	health		•	 lycopene	(the	substance	that	makes	tomatoes	red)	which	has	cancer-preventing	properties.Basic equipment required for tomato processingCooking	pans;	plastic	buckets	with	lids;	a	sharp	knife;	clean	water;	a	stove	(charcoal,	kerosene,	gas	or	electric);	wooden	spoons	and	ladles.		Package	in	either	glass	or	plastic	jars	and	bottles.	Plastic	is	lighter,	cheaper	and	does	not	break	easily.	You	will	also	need	crown	caps	for	bottles	and	lids	for	jars.For	commercial-scale	tomato	processing	you	may	also	need:	pulping	machine	or	blender;	crown	cork	sealer	or	bottle	capping	machine;	sealing	machine;	glass	bulb	thermometer;	weighing	scale;	chemical	preservative;	thickening	agent	(pectin);	solar	dryer.Step 3: Boiling Place	the	tomatoes	in	a	cooking	pot.	Add	water	and	boil	until	they	are	soft	and	the	skin	peels	off	easily	–	but	do	not	peel	them.Step 4: Pulping•	 	Remove	the	tomatoes	from	the	pot	using	a	large	perforated	spoon	and	place	them	in	another	container.•	 Mash	using	a	large	wooden	spoon.•	 Use	a	large	household	sieve	to	separate	the	tomato	pulp	from	seeds	and	skin.•	 Discard	the	seeds	and	skins	or	feed	them	to	your	chickens	and	keep	the	pulp.For	commercial-scale	production,	a	fruit	pulper	(manual	or	motorized)	will	reduce	the	workload	and	increase	the	yield.Pulp	can	be	used	to	make	tomato	jam	and	ketchup.CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 122Step 5: Milling Mill	the	dried	tomatoes	using	a	hammer	mill	fitted	with	a	sieve	of	appropriate	mesh	size.		Step 6: Packaging and storage•	 Place	powder	into	polypropylene	or	polyethylene	bags	and	seal	using	a	candle	or	sealing	machine	(impulse	sealer)	and	label	with	date	of	manufacture	and	expiry	date,	one	year	later.•	 Pack	the	bags	into	cardboard	boxes	to	prevent	damage	caused	by	light.•	 Store	in	a	cool,	dry	place.Procedure for making tomato pulpStep 1: Choosing the tomatoes Select	tomatoes	that	are	ripe,	red,	with	a	firm	texture	and	are	free	of	diseases	and	mould.		Step 2: WashingWash	the	freshly	harvested	tomatoes	in	clean	water	in	a	large	bucket.Procedure for making tomato powderStep 1: Choosing the tomatoes Select	tomatoes	that	are	ripe,	red,	have	a	firm	texture	and	are	free	of	disease	and	mould.Step 2: Washing Wash	the	freshly	harvested	tomatoes	in	clean	water	in	a	large	bucket.Step 3: Slicing Cut	tomatoes	into	slices	0.5	cm	thick.Step 4: Drying Spread	the	tomato	slices	on	a	clean,	raised	platform	to	sun	dry.	Use	a	solar	dryer	for	a	better	quality	product.	To	prevent	contamination	during	open	sun	drying,	cover	with	mosquito	netting.	For	commercial-scale	production,	drying	tomatoes	using	a	hot-air	dryer	is	advisable.1 3 4Processing tomatoesTomatoes	are	widely	grown	and	used	in	Eastern	Africa.	During	the	peak	season	most	farmers	sell	their	tomatoes	at	throw-away	prices	and	substantial	quantities	go	to	waste	because	they	are	highly	perishable.	To	avoid	this,	farmers	can	process	tomatoes	into	various	products	for	storage	and	use	at	home	or	as	value-added	products	for	income	generation.	Tomatoes	are	rich	in:•	 vitamins	and	minerals,	which	are	important	for	health		•	 lycopene	(the	substance	that	makes	tomatoes	red)	which	has	cancer-preventing	properties.Basic equipment required for tomato processingCooking	pans;	plastic	buckets	with	lids;	a	sharp	knife;	clean	water;	a	stove	(charcoal,	kerosene,	gas	or	electric);	wooden	spoons	and	ladles.		Package	in	either	glass	or	plastic	jars	and	bottles.	Plastic	is	lighter,	cheaper	and	does	not	break	easily.	You	will	also	need	crown	caps	for	bottles	and	lids	for	jars.For	commercial-scale	tomato	processing	you	may	also	need:	pulping	machine	or	blender;	crown	cork	sealer	or	bottle	capping	machine;	sealing	machine;	glass	bulb	thermometer;	weighing	scale;	chemical	preservative;	thickening	agent	(pectin);	solar	dryer.Step 3: Boiling Place	the	tomatoes	in	a	cooking	pot.	Add	water	and	boil	until	they	are	soft	and	the	skin	peels	off	easily	–	but	do	not	peel	them.Step 4: Pulping•	 	Remove	the	tomatoes	from	the	pot	using	a	large	perforated	spoon	and	place	them	in	another	container.•	 Mash	using	a	large	wooden	spoon.•	 Use	a	large	household	sieve	to	separate	the	tomato	pulp	from	seeds	and	skin.•	 Discard	the	seeds	and	skins	or	feed	them	to	your	chickens	and	keep	the	pulp.For	commercial-scale	production,	a	fruit	pulper	(manual	or	motorized)	will	reduce	the	workload	and	increase	the	yield.Pulp	can	be	used	to	make	tomato	jam	and	ketchup.CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 122Step 5: Milling Mill	the	dried	tomatoes	using	a	hammer	mill	fitted	with	a	sieve	of	appropriate	mesh	size.		Step 6: Packaging and storage•	 Place	powder	into	polypropylene	or	polyethylene	bags	and	seal	using	a	candle	or	sealing	machine	(impulse	sealer)	and	label	with	date	of	manufacture	and	expiry	date,	one	year	later.•	 Pack	the	bags	into	cardboard	boxes	to	prevent	damage	caused	by	light.•	 Store	in	a	cool,	dry	place.Procedure for making tomato pulpStep 1: Choosing the tomatoes Select	tomatoes	that	are	ripe,	red,	with	a	firm	texture	and	are	free	of	diseases	and	mould.		Step 2: WashingWash	the	freshly	harvested	tomatoes	in	clean	water	in	a	large	bucket.5 6Processing TomatoesTomato jam•	 Use		one	kilogramme	of	sugar	for	each	kilogramme	of	tomato	pulp.•	 Mix	and	place	in	a	large	cooking	pan.	•	 Place	the	pan	on	a	stove,	bring	to	the	boil	and	stir	continuously	to	avoid	burning	or	sticking	to	base.	Boil	until	mixture	thickens.•	 Add	lemon	juice	(two	teaspoons	for	every	kg	of	jam).	The	lemon	juice	helps	the	jam	to	set.	•	 Test	to	see	if	jam	is	set.	Take	some	jam	in	a	spoon	and	tip	into	a	cup	of	cold	water.	If	the	drop	remains	whole,	the	jam	is	ready.	If	it	spreads	out	in	the	water,	the	jam	needs	further	boiling.•	 If	jam	does	not	set	even	after	additional	boiling,	add	pectin	(a	thickening	agent:	one	gramme	of	pectin	per	kilogramme	of	tomato	pulp).	•	 If	jam	is	to	be	stored	for	more	than	one	year,	you	need	to	add	a	chemical	preservative	(sodium	benzoate,	added	at	a	concentration	of	100	mg	for	each	kg	of	jam).	Add	to	mixture	near	the	end	of	the	boiling	process.•	 Use	a	sterilizing	agent	(sodium	hypochlorite)	or	hot	water	to	sterilize	the	jars.•	 Allow	jam	to	cool	and	pour	into	the	jars	while	it	is	still	flowing.•	 Fill	sterile	jars	to	within	3	cm	from	brim	of	the	jar.				•	 Loosely	cover	the	jars	with	lids	and	set	aside	for	about	five	minutes	to	allow	trapped	air	to	escape.	Tighten	the	lids	and	turn	jars	upside-down	for	two	to	three	minutes	to	heat	the	lids	to	kill	any	germs.	•	 Allow	the	jars	to	cool	to	room	temperature	before	labelling.	Jam	can	be	stored	at	room	temperature	for	up	to	one	year	if	not	opened.Tomato ketchup•	 To	make	one	kilogramme	of	tomato	ketchup	place	420	grammes	of	tomato	pulp	and	150	grammes	of	sugar	in	a	large	pan.	Thoroughly	mix	and	then	add	300	grammes	of	vinegar,	300	grammes	of	salt,	70	grammes	ground	onion	and	30	grammes	of	ground	garlic	and	any	other	desired	spices,	such	as	chilli	powder.	Mix	well.•	 Bring	the	mixture	to	the	boil,	continuously	stirring	with	a	wooden	spoon.•	 Allow	mixture	to	cool	for	about	five	minutes.•	 Pour	into	bottles,	then	cap	or	seal	the	bottles	with	the	lids	using	a	sealing	machine.•	 Place	bottles	in	a	pan	of	cold	water.•	 Continue	cooling	the	bottled	products	by	changing	water	in	the	pan.•	 Ketchup	can	be	stored	at	room	temperature	for	six	months	if	not	opened.	•	 Use	as	a	tasty	sauce.What could go wrong?Problem  Causes How is the problem corrected?Jam	does	not	set	(thicken) Over-mature	tomatoes	were	usedUse	healthy,	ripe	tomatoesAdd	lemon	juice	and	pectinMould	growth	on	product,	especially	on	surface	of	jam	Not	enough	sugar	added	to	mixturePoor	hygiene	Jam	not	boiled	for	long	enoughJars	not	sterilized	Use	of	contaminated	caps	or	lidsAdd	correct	amount	of	sugarUse	clean	utensilsBoil	as	recommendedSterilize	jarsUse	clean	caps	and	lidsJars	or	bottles	cracking Hot	products	in	jars	cooled	too	quicklyCool	gradually	For more information contact:SASAKAWA	GLOBAL	2000	(MoA)P.	O.	Box	62347,		Addis	Ababa,	EthiopiaTel:	+251-115-518040;	Fax:	+251-115-512984	E-mail:	moa@telecom.net.etKenyan	Industrial	Research	&	Development	Institute	(KIRDI)P.	O.	Box	30650,	Nairobi,	Kenya	Tel:	+254-20-535966/84/90	E-mail:	dir@kirdi.go.ke,	Website:	www.kirdi.go.keNational	Agricultural	Research	Organisation	(NARO)P.	O.	Box	295,	Entebbe	UgandaTel:	+256-41-320512	or	320341/2Fax	+256-41-321070E-mail:	dgnaro@infocom.co.ug;	Website:	www.naro.go.ugInternational	Institute	of	Tropical	Agriculture	(IITA)	-	Tanzaniac/o	Mikocheni	Agriculture	Research	InstituteP.	O.	Box	6226,	Dar	es	Salaam,	TanzaniaTel:	+255-22-2700092,	Fax:	+255-22-2775021E-mail:	iita-tanzania@cgiar.org,	Web:	www.iita.orgThe	ACP-EU	Technical	Centre	for	Agricultural	and	Rural	Cooperation	(CTA)PO	Box	380,	6700	AJ	Wageningen,	The	NetherlandsTel:	+31(0)317-467100,	Fax:	+31(0)317-460067E-mail:	cta@cta.int,	Website:	www.cta.intCTA	is	financed	by	the	European	Union©	CTA	2007	-	ISSN	1873-8192The information in this guide can be freely reproduced for non-commercial use, if credited as coming from CTA. Reproduction for commercial use requires prior authorization from CTA.CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12CTA Practical Guide Series, No. 12

Processing Tomatoes

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Processing Tomatoes

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