The diagram illustrates the 15-stage process involved in the production of tomato ketchup, beginning with harvesting ripe tomatoes and culminating in the final product being distributed for sale.
First, ripe tomatoes are picked from plants by farmers and placed into baskets. They are then sorted, with damaged or unsuitable tomatoes being removed. Once transported to the factory, the tomatoes undergo processing to remove their stalks, seeds, and skins. The remaining edible portion is crushed and combined with sugar, vinegar, and salt before being boiled to achieve the desired consistency.
After boiling, the mixture is left to cool for two hours. It is then poured into bottles, which are sealed and labelled. Subsequently, each bottle undergoes a rigorous quality control check to ensure it meets industry standards. Once approved, the final product is distributed to supermarkets, where it becomes available for consumers to purchase and use.