Tomato Sauce Making Business Information

Tomato Sauce Making Business.
Tomato Sauce Making Business.

Tomato Sauce Making Business for Beginners:

The following is all about Tomato Sauce Making Business.

How to Start a Tomato Sauce Making Business

One of America’s favorite and the world’s condiment is Ketchup or tomato sauce. Ancient Chinese used brine of pickled fish or shellfish called ‘ke-tsiap’ a tangy sauce, which the English sailors were so impressed of the flavor they took some samples back to their country and tried to reproduce it. Because of the absence of some of the Asian spices they couldn’t make out the preparation. Later when tomatoes were introduced to the English people from Mexico and West Indies and cultivation of an exotic fruit started. The Britishers created a new tangy sauce from tomato called tomato ketchup and became a popular sauce for codfish cakes, meat and in other foods.  Later in the mid 1800’s commercial preparation of tomato sauce began with H.J Heinz Co was the early company that marketed ketchup in a large scale. Today the tomato sauce or ketchup is widely used all over the world and became a primary relish for French fries, hot dogs, burgers and a common ingredient for meatloaf, stews, and beans. Today the tomato sauce is doing business sales over hundreds of millions annually.

Tomato Sauce Making Business License and Permits

As a young entrepreneur after mastering how to manufacture sauce and packing it, what you ought to do next is to figure out how to make your business legitimate. As the business deals with edible food products, you must ensure no legal or any other problems should arise from the government or any other concerned departments by having all legal clearances and by having all licenses would build trust among customers on your products and the company. Below is the following list of maintaining licenses:

  • Register the firm or company with Registrar of Corporates (ROC).
  • Register with Udyog Aadhaar from MSME.
  • GST Registration.
  • Trade License from local authority.
  • FSSAI Registration.
  • Factory license (for large-scale production).
  • Obtain BIS Certification.
  • Approval from Fruit Products Order (FPO).
  • NOC from the State Pollution Control Department.

Market Demand of Tomato Sauce Making Business

The demand of tomato sauce is immense in India. The demand and the business growth is constantly increasing by 20% per annum. Demand for tomato sauce in the market is high because tomato sauce comes in various flavors so also different kind of uses such as:

  • Used in houses along with snacks.
  • Used in restaurants for seasoning of foods.
  • Used in confectionaries and bakery with snacks like rolls, cutlets, samosas, chops, soup, chowmin.
  • Used in continental and Chinese dishes.
  • Used in food services by railways, airways, and other major transport modes.
  • Used in Street fast food centers.
  • Used in Salad dressing.
  • Used in burgers, hot dog, pizzas, and much more.

Tomato Sauce Making Business Structure

To prepare a marketable tomato sauce that is rich in quality as well as quantity with nutrients, flavor, and serve the purpose and various needs of the customers requires a standard hierarchy and responsibilities of the workers in the tomato sauce manufacturing plant.

Below are the roles and responsibilities of staff in the manufacturing plant:

  • Chief Executive Officer (CEO): He is accountable for supervising every single other official and staff in the organization. He is entrusted with a team to define objectives and policies. He is accountable for coordinating the organization budgetary objectives, destinations and spending plans. Give visionary and strategic authority to the organization.Team up with the governing body to build up the arrangements and heading of the organization.He likewise gives sufficient and timelyinformation to the Board to empower it to viably execute its oversight role.
  • HR and Administrative Staff:This position needs overseeing of HR and administrative activities in the organization. Screen office supplies by checking stocks; putting in and speeding up requests; assessing new items. Ensures operation of plant hardware by finishing preventive maintenance necessities; calling for service and repairs.State work positions for enrollment and overseeing interviewing process. Arrange staff enlistment for new colleagues. Direct the smooth running of the day by day office exercises.
  • Accounts Department:Responsible for planning budgetary reports, spending plans, and money related proclamations for the organization. He is responsible for budgetary estimations, risks analysis, creating and overseeing budgetary frameworks and strategies. Be responsible for directing payrolls, guarantees consistence with tax assessment enactment. Must handle and document every monetary exchange for the organization and perform internal auditing for the organization.
  • Company Manager: The role of a manager is to design, organize, direct and run ideal everyday operations to surpass the clients’ expectations. The manager is entrusted with expanding production, resources limit and adaptability while limiting unwanted expenses and keeping up current quality guidelines. The other important role is to generate production, sauce quality and on-time transporting while adhering to plant safety activities. Should address workers’ issues or grievances and manage aggregate bartering understandings. Responsible for creating frameworks and procedures that track and advance profitability and benchmarks, measurements and execution focuses to guarantee powerful profit for resources.
  • Workers / Staff: The workers in the plant must have sound knowledge in handling plant machinery and equipment, checking the instruments such as temperature and pressure gauges, adjusting the momentum of conveyor belt, etc., at regular intervals, keeping machines free from dirt, and must report immediately any issues and machinery faults to the concerned departments or superiors.
  • Sales and Marketing:The team headed by a sales manager is responsible in identifying, organizing, contacting new markets, business openings,and new accomplices. The team is accountable for creating, executing and assessing new plans for extending sales of all company processed foods while documenting all customers details and contact data. The marketing team must represent the organization in strategic meetings and increase sales and development of the organization.
  • Plant Security:This team is accountable for ensuring the plant and its environs safety by watching over the plant 24×7 and giving security tips when necessary. Take measure in controlling movement and parking and presenting security reports on a regular basis.

Tomato Sauce Making Business – Manufacturing Process

  • Raw Materials Used in Tomato Sauce Making Business: To prepare tomato sauce, manufacturers must get quality tomatoes. Along with tomatoes the other ingredients include salt, vinegar, spices, onions, garlic, sweeteners, and flavors. Tomato must be matured with best quality in texture, flavor, color. The prepared sauce flavor and color depends on the tomato characteristics used.
  • Pulping in Tomato Sauce Making Business: In this stage the tomatoes are cleaned thoroughly and sliced. The sliced tomatoes are precooked and sent to pulping machine where the tomatoes are chopped and juice is extracted. The juice is filtered through screens removing all sorts of hard particles such as seeds, skin, and even left out tomato flesh giving pure pulp.The hard particles and unwanted tomato seeds and skin are collected and are used as fodder for animals.
  • Mixing of Ingredients and Cooking in Tomato Sauce Making Business:The pulp is drawn into cooking tanks and heated to boiling. Frothing may happen if crisp tomato pulp is utilized, anti-frothing mixes or packed air will control the frothing. Exact measures of sweeteners, vinegar, salt, flavors, and flavorings are added to the tomato mash. Most flavors are included right on time in the cooking procedure. To keep away from over evaporation, unpredictable zest oils and vinegar must be blended in later. Onions and garlic can be blended in with the flavors, put in a different pack, or cleaved and added to the mash. Salt and sugar might be included at any phase of cooking however it is smarter to add sugar later to prevent burning. When all ingredients are mixed the pulp blend cooks for 30-45 minutes. The pulp mixture must be constantly churned or circulated by rotating blades inside the cooking tanks. The temperature must be carefully controlled to safeguard all the ingredients are absorbed uniformly into the tomato pulp without overcooking which might lead to flat body.
  • When the tomato sauce is finished cooking, the hot sauce is moved to final completing machine. Here inside the machine,it removes the overabundance fiber and small hard particles through filter screens, making a smoother consistency. The sauce goes to a holding tank for further processing at higher temperatures and pressures to accomplish a smoother consistencysauce with right viscosity.
  • Air Removal  in Tomato Sauce Making Business:The sauce must be free from any air bubbles to avoid staining, discoloration and development of microscopic organisms. Overabundance air may likewise make ugly air pockets visible inside the packed bottles and also hinder the conclusion procedure.
  • Bottle Filling Tomato Sauce Making Business: The sauce passes from finishing tank maintaining sauce temperature not less than 88° C to prevent from any contamination. The bottles are loaded with finished tomato sauce and promptly sealed to hold the freshness, aroma, and sauce flavor. Tomato sauce is filled in bottles that come in different sizes, shapes, and volumes.The bottles with tomato sauce must be finally sealed by passing through sealing compartment where they are capped firmly.
  • Cooling the Sauce Bottles Tomato Sauce Making Business:Filled up bottles of various sizes and volumes that are still hot must be cooled to prevent from losing flavor because of stack burning. The bottles are either passed through cooling chambers or through cold water.
  • Labeling and Packing Tomato Sauce Making Business: In the final stage, the bottles are packed in containers of various numbers depending on market requirement. Each bottle is labeled giving all product information on the label including the packing date and expiry date. In the automated commercial processing from raw tomatoes to tomato sauce may take two to three hours.

Tomato Sauce Making Business – Marketing

The company has to market and supply the finished products at local retail outlets aggressively covering the local markets. Today’s marketing is mostly done ononline sales throughwebsite and e-commerce sites. Apart from this initial advertising of product launch will create awareness on the product. Place advertisements on both print media and online media.

Tomato Sauce Making Business – Plant Cost

  • Plant Capacity: Production of tomato sauce per annum will be as follows:


No. of working days    =          25 days / month.

Shifts                           =          One shift per day of 8 hours.

Production Capacity    =          500 kgs per day.

Bottled Packing            =          500 ml.

  • Plant Infrastructure Requirement in Tomato Sauce Making Business: Infrastructural facilities required are as follows:
Covered shed area2000 sq. ft.
Power requirement5 kw.
Water per day2000 kl.
Fuel ( gas cylinders per annum)100 nos.
  • Sales Revenue: With a selling price for 500 grams at 45/- Rs per bottle, the aggregate sales acknowledgement on a full limit usage will be at Rs.130 lakhs.
  • Quality Specifications in Tomato Sauce Making Business:
Minimum total soluble solids28%
Minimum acidity as acetic acid1.2%
Minimum tomato solids12%
Mold and fungal growthAbsent.
Yeast and sporesminimal
Total plate count1,00,000 per gram (maximum)
·         Must be free from tartaric acid, agar or gelatin.

·         Must be Free from fermented odour, coliforms, salmonella, and streptococci bacteria.

·         Contains permitted flavors, colors, and preservatives.

  •  Plant Land Requirement in Tomato Sauce Making Business: To bring up the proposed tomato sauce plant, a total area of 2000 square feet is required as mentioned below:
S.NoDescriptionSq. ft
1Processing Area600
2Storeroom for Raw Material200
3Storeroom for Packing Material200
4Storeroom for finished goods200
6Baby boiler area100
7Storeroom for plant machinery spares100
8Administrative office100
  • Plant Machinery and Equipment Cost in Tomato Sauce Making Business:
S.NoDescriptionRs. in Lakhs
1Tomato washing tank0.10
2Pulper / Juice extractor0.75
3Steam jacketed kettle0.75
4Stirrer, motor etc0.25
5Bottle washing machine0.20
6Working tables (stainless steel)0.65
7Baby boiler with accessories1.25
8Working tools0.10
9Laboratory equipment0.50
  • Plant Project Cost in Tomato Sauce Making Business:
S.NoDescriptionRs. in Lakhs
2Plant Machinery and Equipment4.55
3Transport Vehicle5.10
4Cost of Electrification & power connection0.60
5Cost of Spares0.20
6Office equipment1.00
8Company documentation work0.10
9Deposits if any0.40
10Gestation period expenses0.50
11Sales tax registration expenses0.10
12Working capital1.50
13Initial advertisement10.00
  • Material Requirement on Monthly Basis in Tomato Sauce Making Business:
S.NoDescriptionQuantity (kgs)Rate per kg (Rs)Value (Rs.lakhs)
3Spices, vinegar, salt, onions, garlic, colors, preservative, etc,.12850.70
4500 ml glass bottles25000 nos4.001.00
5Carton boxes and packing material1000 nos200.20
Total 7.01
  • Turnover per Year in Tomato Sauce Making Business:
S.NoItemQtyRate/Unit (Rs)Total  Rs. lakhs
1Tomato Sauce1,50,00090135.00

 Bottom Line: Tomato sauce making business has excellent demand.

For Aloe Vera Gel Making Business: Read here.

For Growing Tomatoes: Read here.




Please enter your comment!
Please enter your name here