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हिन्दी

टमाटर के मूल्य संवर्धित एवं परिरक्षित उत्पाद

Tomato Value-Added Products

Turn surplus tomatoes into sauce, ketchup, soup, chutney, cocktail and powder, with lessons on sterilisation, packing and marketing.

Duration
3 days
Format
Hands-on, in person
Sessions
13 topics

About this programme

Tomato prices crash in season and much of the harvest is wasted. This three-day course shows participants how to make value-added tomato products that keep for months, how to sterilise and pack bottles safely, and how to sell what they make.

What you will learn

  • Make tomato sauce, ketchup, soup, chutney, cocktail and powder
  • Know the difference between tomato ketchup and sauce
  • Sterilise bottles and pack sauce and ketchup correctly
  • Avoid common faults and take precautions while preserving
  • Market tomato products

Curriculum

Day 1

  1. Value-added and preserved tomato products
  2. Tomato sauce
  3. Sterilising bottles
  4. Packing bottles for sauce
  5. Common faults in tomato sauce

Day 2

  1. Tomato ketchup
  2. Difference between ketchup and sauce
  3. Common faults in ketchup
  4. Bottling and packing ketchup
  5. Tomato soup

Day 3

  1. Tomato chutney, cocktail and powder
  2. Marketing tomato products
  3. Precautions while preparing preserved products
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