Tomato Paste Production Cost Analysis 2020
Tomato paste is a thick paste manufactured by cooking tomatoes for several hours to lower the water content, straining out the seeds or skins, and cooking the liquid once more to decrease the base to a thick, rich concentrate. Industrial manufacturing utilises tomatoes with thick pericarp walls and lower overall moisture. Tomato paste has been commercially available since the early 20th Century.
There are two significant types of tomato paste- hot break and cold break. They are used to make distinctive end products. To make hot break or HB paste, the fresh tomatoes must be heated right after being chopped off, to a very high temperature (ranging from 85 to 100°C). While on the other hand, a cold Break or CB paste needs fresh, chopped tomatoes and must be heated at a lower temperature (ranging somewhere between 65 to 75°C). An HB paste is generally utilised for different ketchup types of tomato sauce, while a CB paste is primarily utilised for triple concentrated paste.
Procurement Resource provides an in-depth cost analysis of Tomato Paste production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).