THE TOMATO LATITUDE

TOMATO 101

2020

07/

14

THE TOMATO LATITUDE

About 80-90% of processed tomatoes in the worldHarvesting: July to October (California); August & September (Other)

About 10-20% of processed tomatoes in the worldHarvesting: February & March

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GLOBAL VOLUME OF PROCESSED TOMATOES

California – Only region with open and set pricing.

0

5,000

10,000

15,000

20,000

25,000

30,000

35,000

40,000

45,000

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 Est

Others AMITOM CA Consumption

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REGIONAL FLAVORS OF TOMATO

Chile

Portugal

California Italy

Australia

China,India

SWEET

SOUR

UMAMILIGHT

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TOMATO GROWING REGIONS IN CALIFORNIA

• Highlighted in red is the area in California where processing tomatoes are mostly grown. This area is know as the San Joaquin and Sacramento Valley.

• Processing tomatoes are hybrid varieties that are bred to withstand mechanical harvesting and growing conditions in California. They are typically known as Roma Tomatoes.

• Harvest season is typically from July to October.

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TOMATO FLAVOR ATTRIBUTES

High Solids Tomatoes used for

thick bostwick. Usually hardier for mechanical

harvesting.

High Juice High in flavor and

more balanced acid. Good for eating fresh.

Italian-StyleLow acid,

low California crop yield, poor for farmers

and processors.

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WHAT IS SPECIAL ABOUT CALIFORNIA?

• Farms are typically large and highly automated.

• Longest growing season.• Optimal growing conditions

with long and warm days followed by cool nights.

• Automation in the fields and factories.

• Tomatoes are blended to maintain consistent manufacturing.

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CALIFORNIA TOMATOES

California farmers monitor tomato plants routinely during the growing season for:• Pests and general plant health• The perfect red color• Maintaining adequate water supplyTomatoes are harvested when they are:• Perfectly ripe• Bright red color• Not too soft not too firm• Not broken or have damaged surfaces

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WHY ROMA TOMATOES?

• Oval-shaped, with dense meaty flesh and not juicy

• Intense red color• Pest and mold resistant • Few seeds• Firm texture suited for

mechanical harvesting• Once cooked down,

their flavor intensifies into delicious robust concentrate used for pizza sauce

• One plant yields several tomatoes

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MAKING PASTE

The amount of heat that is applied to

crushed tomatoes will affect the color of the

concentrate. It is critical to monitor heating closely to

optimize color.

Harvested tomatoes are

received at the plant

Tomatoes are washed and

sorted

Tomatoes are heated quickly for viscosity control

Tomatoes are crushed and

pulped

Crushed tomatoes are evaporated to desired solids

Pasteurization Paste is packed in industrial size

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MAKING PIZZA SAUCE CONCENTRATE

• Paste is blended with water at a specified ratio to meet pizza sauce specifications.

• The amount of fiber and seeds are the main difference between original and pulpy pizza sauce.

• The amount of water added when making the concentrate will determine the solids of the concentrate.

• Optimization of bright color isachieved through careful monitoring of heat.

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ANALYTICAL TESTS

Brix – The estimation of soluble solids is based on the percentage of sucrose – even though the solids might not be sucrose.Bostwick – A measurement of viscosity. Viscosity is “resistance to flow” and is measured in a Bostwick consistometer. The consistometermeasures the distance in cm that the product travels in 30 seconds at 68 F.Color – Measured by colorimeter eye. Can be used to quantify consistency of ingredient color (paste, chiles, etc.) and can be used to quantify consistency of the process or final product specification.Titratable Acidity & pH – The most significant food safety meter for tomatoes is pH. Tomatoes have a strong buffering capacity meaning a change in the percentage of acid will not result in a proportional change in pH.Salt – Automatic titration utilizes the silver nitrate but reads the measurement electronically so it eliminates error.Syneresis – Separation of the a liquid from a gel (soluble solids from the insoluble solids).

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HEALTH BENEFITS OF TOMATOES

• Keeps skin healthy• Supports bone health• Improves vision• Reduces hair problems• Lowers blood sugar levels• Helps prevent several

types of cancer

• Cardiovascular support• Helps quit smoking• Rich source of

antioxidants such as Lycopene, βeta carotene, Vitamin C, Vitamin E and Vitamin A

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THANK YOU!For more information please contact Ideations@KagomeUSA.com