TOMATO CULTIVATION

TOMATO

In India, the basic cost of tomatoes acquired from farmers by wholesalers and market committees is less than Rs.1 - 5 per kg. Still when it comes to market, the tomato’s cost is raised to Rs.10 per kg, where both customers and farmers fail to enjoy the real fruits. The productivity of tomatoes every year is more than 21 million metric tons only in India. It is a pretty large number, but 16 percent of the whole tomato produced is wasted and goes to the garbage every year. The main reason for this is poor transportation, inadequate storage facilities, and some others. For decades this is happening, and the end loss burden is always on the farmer. Kisaan Parivar is here to start a bold and new approach to add value for tomatoes and make both customers and farmers enjoy the products at reasonable costs. 35 % of the crop produced by kisaan parivar’s organic farming are going for value addition. In this value addition process, we make several products from tomatoes grown in our field. Here is a short table with a huge value difference of the product, where the raw tomato is just 1-5 Rupee per kg but the value added products are more in price. Look at our chart where we mentioned prices.

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VALUE ADDED PRODUCTS PRICES (PER KG) FARMER PRICE OF TOMATO (PER KG)
1) Tomato Soup ₹ 399.00 - ₹ 500.00 ₹ 1.00 - ₹ 5.00
2) Tomato Ketchup ₹ 250.00 - ₹ 400.00 ₹ 1.00 - ₹ 5.00
3) Tomato Powder ₹ 170.00 - ₹ 300.00 ₹ 1.00 - ₹ 5.00
4) Tomato Pickle ₹ 200.00 - ₹ 250.00 ₹ 1.00 - ₹ 5.00
5) Tomato Paste etc. ₹ 200.00 - ₹ 400.00 ₹ 1.00 - ₹ 5.00

75 % of the crop produced by kisaan parivar’s organic farming are going for value addition. In this value addition process,we produce the oils from the seeds grown in our field. Our mills are equipped with global technology machines. The oil produced is directly packed at our packaging units and sent to reputed supermarkets and KP marts

NORMAL PRODUCT SCENARIO :
FARMERS -> TRADERS -> WHOLESALE -> SUPERMARKETS/VENDORS/ RETAILERS -> CUSTOMERS

In our scenario Kisaan parivar’s model not only gives high returns but also gives the product at best affordable prices to middle class and normal end users. Our factories are equipped with global technology machines. The products are directly packed at our packaging units and sent to reputed supermarkets and KP marts.

TOMATO KETCHUP PROCESSING

Step

01

CLEANING, SORTING AND CUTTING

Perfection is our priority, So we always choose the best raw material. Fully ripened and wholesome tomatoes are selected on the basis of well developed color and density. Highly qualified tanks are used to wash them thoroughly in freshwater.

Green and defective parts elimination is done with a stainless steel knife by some of our workers and then they discard them.

The tomatoes are cut into little pieces for the next process. Gather the prepared fruit within an aluminum or stainless steel vessel and then crush it with a wooden ladle.

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Step

02

BLANCHING

All the prepared tomato is brought within an aluminum or stainless steel open container and crushed with a wooden ladle.The whole smashed mass goes for blanching at 80 to 85 ºC temperature till the skins are loosened in the flesh. Strain through fine net cloth or 1 mm. Mesh stainless steel sieve, by massaging gently with the bottom end of a skillet All the seeds are separated from the skin and flesh.

Kisaan parivar has been researching producing at best and prepared a trade secret to make it all differ from all common brands.

Step

03

PULPING AND ADDING INGREDIENTS

This is one of the major important steps of the whole process. The whole blanched tomato is made into a thick pulp. The big mixing vessel is mounted using all the vacuum pumps to the procedure under vacuum alongside a feeding method to nourish the desired quantity of components right into the cooking pot.

Tomato ketchup is made of strained tomato pulp or juice, and some special spices are added to it for the taste they are salt, vinegar, and sugar, with or without garlic and onion. Kisaan Parivar is known for quality products, as we do some processes so deliberately.

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Step

04

Cooking

Onions and garlic together blended in with all spices, put in a different bag, sliced, and added to the pulp. The mix cooks for 30-45 minutes and can be circulated with rotating blades set up in the dividers. The temperature has to be carefully controlled to assure absorption of the components without overcooking, which makes a body.

Step

05

FILLING AND PACKING

The final product is filled and packed into containers and packaging covers. These ketchup are packed in our name of kisaan Parivar, which are directly sent to KP marts and other supermarkets.

The end product is directly in end user hands from the industry through marts and markets without mediators. So the cost of our healthy and organically produced products are available at affordable prices for all standard and middle class people.

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