The diagram shows the process of producing tomato ketchup.

The accompanying image delineates the necessary procedures involved in the manufacturing of tomato

ketchup

.

Overall

, the process entails 14 steps, commencing with the harvest of

tomatoes

and culminating in the transportation of the tomato

ketchup

for commercial retail. The final product is commonly served as a table condiment.

Initially

, the

tomatoes

are hand-picked and undergo a rigorous quality inspection to eliminate any ineligible ones. The qualified

tomatoes

are

then

transported to a processing facility where they are destemmed, deseeded, and peeled.

Subsequently

, the prepared

tomatoes

are put into a container and crushed. The resulting liquid is

then

combined with sugar, vinegar and salt to enhance the

flavor

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flavour

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.

Following

this

, the mixture is boiled and allowed to simmer for two hours, forming a smooth liquid, which is

then

left to cool to the right temperature. Once the

ketchup

is poured into bottles and

labeled

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labelled

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, it undergoes a thorough second round of quality assessment, with batches of qualified

ketchup

bottles being packaged in large quantities and prepared for distribution and commercial sale. It is commonly utilized as an additive

flavoring

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flavouring

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for various snacks, particularly hamburgers and fries.