The diagram below shows how tomato ketchup is made commercially.

Various steps involved in the process of making tomato ketchup are portrayed in the given diagram. Of the fifteen step process, the first main step is the careful selection of the tomatoes at the sorting station, which is succeeded by tomato harvesting. Good quality tomatoes are sent to the ketchup factory, where their skin is peeled, seeds are removed, and stalks are detached. These are collected in a container to alter its consistency. The pulp thus obtained is boiled under controlled temperature to a specific period of time. Prior to the boiling process, sugar, vinegar, and salt are added to this mixture in the correct proportion. The post boiled mixture is left undisturbed for about two hours to set itself in an appropriate stage to become ‘tomato ketchup’, and this is filled in individual bottles. The evenly filled bottles are labelled and sent for packing before quality assurance. The next stage is distribution, where it reaches supermarkets and other outlets and eventually to individual customers.