You can get the price list for tomato puree from different wholesale distributors online. The first thing you should check from every distributor is his price list. There are sometimes situations where you are contacting different types of distributors to choose the best type of them you have to compare their price lists. Tomatoes are widely consumed throughout the world and their concentrated paste is the main product of industrial tomato producers. One of the biggest challenges facing the industry is manufacturing in a sustainable and efficient chain to meet the demands of cost reduction and quality improvement at the same time. This study aimed to show the loss of quality characteristics of tomato paste along the industrial processing chain, focusing on three parameters: (1) ascorbic acid content; (2) color, and (3) consistency. Samples of tomato paste (29 ° Brix) were subjected to heat treatment at 60, 70, and 80 ° C, cooled, and analyzed for the indicated characteristics according to the kinetic parameters. Ascorbic acid degradation parameters (z = 62.8°C, R2 = 0.9499) and instrumental color (z = 19.0°C, R2 = 0.9924 for a*/b* and z = 16.3 °C, R2 = 0.9897 for TPS). are well described by first-order kinetic models. Consistency properties are not affected by heat treatment temperature. The effect of temperature at each stage of processing allowed the identification of the sterilization and storage stages as responsible for greater degradation of color and, respectively, ascorbic acid. 
The industry should control sterilization and increase sun protection in the off-season to preserve color and ascorbic acid, ensure the loss of lower perceived quality without reducing production flexibility, and always prioritize food safety. Tomatoes are widely consumed throughout the world and, as a result of their limited survival and short agricultural season, much of the tomatoes produced for industrial purposes are transformed into a concentrated pulp, which is repeated throughout the year, mainly during the season (Uchida et al.). ., 2019). In Brazil, the Program to Support the Production and Marketing of Horticultural Products (PROHORT) was implemented in 1992-2012, when it was noted that while only garlic, onions, potatoes, and tomatoes were priorities for PROHORT, the modernization of production and commercialization. these four vegetables led to a positive impact on many other chains (Camargo Filho and Camargo, 2017). The quality of the processed tomato product depends on the processing conditions, and the main quality parameters for classifying and marketing processed tomato products are color and consistency. The desired color pattern in fresh and concentrated tomato products is an intense and uniform red pulp, thanks to the presence of carotenoids, of which lycopene represents approximately 80%. The maintenance of the color of tomato products depends directly on the control of process factors that stimulate the oxidation or thermal isomerization of carotenoids. During the processing chain of concentrated cellulose, the presence of oxygen must be limited, making heating the main cause of color changes (Qiu et al., 2019; Motamedzadegan and Tabarestani, 2011; Shi and Maguer, 2000; Barreiro et al., 1997 ). Remini et al. (2015) found that the effect of storage and degradation temperature were the most influential factors on the kinetic degradation of dye and ascorbic acid in pasteurized red orange juice. The consistency of tomato products is closely related to price as well as sensory acceptance. 
The main factors that influence the consistency of tomato pulp are differences in composition between cultivars, different stages of fruit ripening, total solids and insoluble solids content, particle size distribution and shape of insoluble particles, and initial heat parameters. processing (hot break or cold break) (Page et al., 2019; Xu et al., 2018; Sánchez et al., 2002). Tomato is also considered an important source of ascorbic acid (AA) due to its high consumption, both fresh and processed. AA is quite thermolabile and is considered one of the most sensitive nutrients to adverse conditions, so its content is often taken as an indicator of general changes in the quality of processed foods (Tchuenchieu et al., 2018; Koh et al., 2011 ). The loss of quality of the concentrated tomato paste has a direct impact on the derived products such as ready-made sauces, extracts, and ketchup, whose quality is directly perceived and evaluated by the final consumers. Based in California, the US state responsible for a significant 35% of the world's production, other producers around the world opt for the cheaper storage system under uncontrolled conditions, that is, the ambient temperature in an open yard. But the American product is still exposed to the mild winter conditions of the southern part of the United States, averaging from 9.1 to 20.2 ° C (Rssweather, 2019); and in other tropical countries, the product is subject to warmer climates. For this reason, this storage system, although cost-effective, may contribute to the deterioration of the concentrated cellulose throughout its shelf life when exposed to heat and direct sunlight. Sometimes the maximum storage time under the mentioned conditions is found to be around 24 months, but another 12 to 18 months can be added to the shelf life of the concentrated pulp, considering the cases when it is used in processed tomato products. , such as sauces and extracts, during the off-season. In these cases, the loss of pulp quality is observed directly in the products that arrive at the consumer's table, indicating a large variation in the quality parameters of the processed tomato products throughout the year. Since even the quality characteristics of homemade tomato sauce can change depending on different storage temperatures (Nkhata and Ayua, 2018), many authors have demonstrated the applicability of a kinetics-based test approach to obtain a faster insight into changes in the food product, which is useful for self-. life studies (Peleg et al. 2018), for example for strawberry juice (Buvé et al., 2018) or tomato hot sauce (Li et al., 2018), among others. 
Wholesale Tomato Puree
Some factors should be considered seriously when you are buying tomato puree in wholesale. Tomato puree is obtained by gently boiling and mashing tomatoes. The result is a thick liquid used to make the base of tomato sauces and salsas. You can find tomato paste in most grocery stores in the canned tomato section. Tomato paste is cooked longer than tomato puree, so it is a denser product with a more intense flavor. While the puree is the base for thin sauces and salsas, the paste is used to thicken sauces or to flavor tomato soups or stews. If you're looking at a recipe or watching a British cooking show, however, be aware that tomato puree in the UK is called tomato puree. You can peel any tomatoes you want. However, if you have a choice between farmer's market or produce, choose small Roma tomatoes. Their water content is lower than other varieties, so they tend to be richer in flavor. Choose firm tomatoes with minimal bruising as this indicates freshness. Homemade tomato puree is a great use of leftover tomatoes. The main ingredient is quite easy to DIY - just follow a series of simple steps: Gather your supplies. 
You will need the tomatoes you plan to peel, a knife, a deep pot or saucepan, and a blender. Wash the tomatoes. Rinse under running water to remove any dirt or debris. If desired, you can peel the tomatoes, but it is not necessary. Coarsely chop the tomatoes. It doesn't matter if they are finely chopped because they will mix into a liquid. Cutting the tomatoes into smaller pieces will allow them to cook faster. Place the chopped tomatoes in a saucepan or pot. Bring to a boil. You don't need to add water as the tomatoes will release their own cooking liquid as they warm. When it comes to a rapid boil, reduce to a simmer. Stir frequently for about 10 minutes - the tomatoes will break down and you'll be left with a lumpy sauce. Remove the tomatoes from the heat and let them cool for about 10 minutes. Quickly run the sauce through a blender or food processor. Strain the sauce to remove any remaining seeds and skin. The finished product should be thin and smooth. If you think it looks too rare, put it back on the heat and let it reduce a bit. You can play around with heat and blender until you are happy with the consistency. Use your tomato puree immediately or, if you plan to use it within the next few days, store it in an airtight container in the refrigerator. For longer storage, consider freezing the puree. You can use any airtight, freezer-safe container you like. Ziplock freezer bags allow for flat storage to save you space in the long run. Store tomato puree in the freezer for up to six months. No need to defrost - just go ahead and cook from frozen. A thick liquid called tomato puree is made by boiling and crushing tomatoes. Tomato sauce, tomato puree, and tomato puree vary in consistency; tomato puree is thicker and has a nicer taste than sauce. Tomato paste that has been pressed to remove the seeds and skins is called passata di pomodoro. Passata is derived from the Italian word passare, meaning "to pass." Tomato paste is defined differently in each country. Tomato paste is a manufactured food product available in the United States that contains only one tomato, but may sometimes be available in flavored form. In terms of consistency and composition, tomato puree is different from tomato sauce or tomato puree; it often does not have the same additives as whole tomato sauces and is not as thick as a paste. Homemade tomato paste is always better than packaged because it is preservative-free. It adds a tart flavor and a thick texture to any dish. It is not only tasty, but also nutritious, as tomatoes contain many useful nutrients. The chemical lycopene is abundant in tomatoes. It gives them their bright red color and helps protect them from the sun's UV rays. Likewise, it can help prevent cell damage. In addition to other minerals, tomatoes contain potassium and vitamins B and E. 
Tomato Puree Price List
If you are a distributor and looking to write a perfect and reasonable price list for your wholesale tomato puree then this is your chance read this paragraph carefully. You need to understand what your customers are looking for, as well as what your competitors are offering and how much they are charging. This gives you a framework to understand the range of different prices and products on offer and where you fit. Trying to match - or beat - competitors' prices may not be the best option. If you are selling a bargain product to cost-conscious customers, you may need to set your prices towards the lower end of the range. But if what you offer is of high quality, you risk losing potential profit. The price you set can also send a “signal” to customers. Low price means low quality. On the other hand, if you sell handmade products, higher prices can help you convince customers that they are buying something special. Ask yourself what you want your pricing to achieve and choose a pricing strategy that will help you achieve those goals. For example, if you are launching a new product, you can set a relatively low price to help you build market share. Or it might make sense to take the opposite, setting a high price that the early adopters will be willing to pay to get a new and exceptional product. If you are selling a series of products (or services), how do you want to put them together? Because of price consistency within a range, customers are more likely to buy one product over another. 
Or you can set higher prices for products that are part of your premium range. At the very least, you want to make sure that the price you set covers all your costs – both direct and indirect. Direct costs are usually variable: they increase the more you make or sell. For example: raw materials and energy used in the production process other production costs package distribution Indirect costs are usually fixed. These may include: money spent on developing a new product or service employment costs general overheads such as premises rent and business rates If you are selling just one product or service, it will have to cover all of these costs. If you sell multiple products, each can add to your fixed costs.
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