Tomato Puree Production Cost Analysis 2020
In appearance, tomato purée is a thick liquid made by cooking and straining tomatoes. In order to prepare tomato purée, ripe tomatoes are washed, and the sepals, along with the stem, are removed. Some processors peel off the skin off the tomato as well. The fruit flesh is then mashed or evenly chopped to the desired consistency. Tomato purée is widely used in food products such as the soups or stews, or sauce or any other dish where the tomato flavour is desired, but not the texture. Tomato purée has about 16% solids content.
The notable difference between tomato paste, tomato purée, and tomato sauce is the consistency, as tomato purée has a thicker consistency and a deeper flavour as compared to tomato sauce. The definitions of tomato purée can vary from country to country. For example, in the United States, tomato purée is a processed food product, generally composed of only tomatoes, but it can also be found in the seasoned form. It is distinct from tomato sauce or tomato paste in content as well. Tomato purée usually lacks the additives common in tomato sauce and does not have the thickness of the paste.
Procurement Resource provides an in-depth cost analysis of Tomato Puree 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).