Tomato Paste
Tomato Paste is a thick, concentrated form of tomatoes made by cooking tomatoes for several hours to reduce water content, then straining out the seeds and skins. This versatile ingredient is widely used in various cuisines for its rich flavor and vibrant color.
Sourcing Location in India
In India, tomato paste is primarily sourced from the states of:
- Andhra Pradesh
- Karnataka
- Maharashtra
- Madhya Pradesh
- Odisha
These regions are known for their high-quality tomato production, providing a steady supply for tomato paste manufacturing.
Different Usages
Tomato paste is used in numerous culinary applications:
- Sauces: As a base for pasta, pizza, and barbecue sauces.
- Soups: To add depth and richness to soups and stews.
- Curry: Enhancing the flavor and color of various Indian curries and gravies.
- Marinades: In marinades for meat and vegetables.
- Dips: As a key ingredient in dips and spreads.
Stats
- Production: India produces around 20 million tons of tomatoes annually.
- Market Growth: The tomato paste market in India is growing at a CAGR of around 7% due to increasing demand in the food processing industry.
Popular Export Locations
Indian tomato paste is exported to several countries, including:
- United States
- United Arab Emirates
- Saudi Arabia
- United Kingdom
- Germany
These export markets value Indian tomato paste for its quality and rich flavor, making it a popular ingredient worldwide.
Specifications
| Attribute | Value |
| Brix | |
| Weight | |
| Length | |
| Foreign Matter | |
| Diameter | |
| Enzyme Test (Peroxides) | |
| Storage & Transportation | |
| Shelf Life | |
| Packing Type | |
| Sensory Analysis | Value |
| Color | |
| Appearance | |
| Flavor | |
| Texture | |
| Microbiological Analysis | Value |
| Aerobic plate count | |
| Total Coliforms | |
| E.Coli | |
| Yeast & Mounds | |
| Staphylococcus Aureus | |
| Salmonella |