Difference between tomato puree and paste and sauce

Tomato Paste Exporter

A Guide to Thriving in the Global Market

Introduction to Tomato Paste Exports

Tomato paste is a key ingredient in many cuisines around the world, commonly used in sauces, soups, and various dishes for its rich flavor and color. As global demand continues to grow, exporting tomato paste presents a profitable opportunity for businesses aiming to expand internationally. Whether you are an established food processor or a new entrant in the export market, understanding the industry landscape, regulations, and logistics is essential for success.Tomato Paste Exporter

Tomato Paste

Why Export Tomato Paste?

Tomato paste offers several advantages as an export product. Firstly, it has a long shelf life and remains in demand across multiple regions, including Europe, North America, Africa, and the Middle East. Moreover, the global food industry heavily depends on tomato paste as a core ingredient in processed foods. By exporting, businesses can tap into international markets—particularly those with limited tomato production or seasonal supply shortages.

In addition, exporting allows companies to utilize seasonal production surpluses efficiently, thereby increasing profitability and reducing waste.

Key Requirements for Exporting Tomato Paste

1. Product Quality and Standards

To begin with, maintaining high product quality is crucial. Exported tomato paste must meet international quality standards, including Brix level (concentration of tomato solids), acidity, and permissible preservatives. Notably, different countries enforce specific food safety and labeling regulations. For instance, the European Union and the United States require certifications such as HACCP (Hazard Analysis and Critical Control Points) to verify food safety and quality compliance.

Consequently, staying informed about these regulations is vital to gaining market access and avoiding shipment rejections.

2. Packaging and Labeling

Equally important, packaging must preserve the product’s quality during transportation. Tomato paste is typically exported in cans, pouches, or aseptic bags, depending on buyer needs. Therefore, choosing airtight, durable packaging is essential to prevent contamination and spoilage.

Labeling also plays a critical role. In most cases, labels must display essential details such as product name, ingredients, expiration date, net weight, country of origin, and nutritional information. Before shipping, always verify that the labels meet the destination country’s legal requirements to avoid customs issues.

3. Customs and Export Documentation

Furthermore, successful exports depend on accurate and complete documentation. Common documents required include:

  • Commercial Invoice: Lists the goods, prices, and terms.

  • Certificate of Origin: Confirms where the product was manufactured.

  • Phytosanitary Certificate: Occasionally required, even for processed items.

  • Bill of Lading: Outlines the shipping route and method.

  • Product Testing Reports: Demonstrates compliance with food safety standards.

Ultimately, these documents help ensure smooth customs clearance and regulatory compliance.

How to Succeed as a Tomato Paste Exporter

Step 1: Identify Your Target Market

To start, conduct thorough market research to pinpoint countries with high demand for tomato paste. Typically, these include regions with limited domestic tomato production or high industrial usage. Europe, Africa, and the Middle East consistently rank among the top importers.

Additionally, tailor your product to fit local market preferences, such as desired Brix levels, packaging formats, and usage types (e.g., retail vs. industrial).

Step 2: Partner with Reliable Distributors

Once you’ve identified a market, building partnerships with trusted distributors is essential. Ideally, these distributors should be experienced in food products and have established networks. To find potential partners, consider attending trade shows, joining B2B platforms, or working with export promotion agencies.

Through these channels, you can gain valuable insights into local consumer behavior and regulatory expectations.

Step 3: Arrange Logistics and Shipping

After securing buyers, focus on logistics. Choose a reliable freight provider that specializes in food exports. Generally, sea freight is the most economical option for large shipments, while air freight may suit smaller, urgent orders.

Importantly, make sure your logistics partner can manage all customs procedures and documentation. Otherwise, delays or penalties could erode your profit margins.

Benefits of Exporting Tomato Paste

  • Extended Shelf Life: Makes it suitable for long-distance shipping and storage.

  • High Global Demand: Ensures consistent sales opportunities.

  • Value-Added Product: Offers better margins than raw tomatoes.

  • Cost-Effective: Helps utilize surplus tomatoes and reduce food waste.

Final Thoughts

In conclusion, tomato paste export can be a lucrative venture if approached strategically. By focusing on product quality, understanding market requirements, building strong partnerships, and optimizing logistics, exporters can thrive in the competitive global marketplace.

https://iranfreshfruit.net/the-incredible-benefits-of-spinach

Tomato Paste

Iran Fresh Fruit Company 

Difference between tomato puree and paste and sauce

Difference between tomato puree and paste and sauce

Difference between tomato puree and paste is the subject of this article, one of the most necessary things in every kitchen is tomato and its products such as tomato paste and sauce(ketchup).

Tomato paste and sauce maybe look the same but the only thing they have in common is both of them are made of tomato.

In this article, we will answer lots of questions and teach you how to cook tomato paste in your home.

 

we export cherry tomato

we export dried tomato

we export tomato paste

20 DELICIOUS RECIPES WITH CHERRY

best type of potato for frying or flour should potato be soft ?

 

The difference between tomato puree and paste:

Tomato puree is a thick puree of cooked tomatoes that is less watery than tomato sauce. It can be used in place of tomato sauce or as a base to make your homemade sauce. When buying it from the store, the ingredients should include just tomatoes and salt without anything more.

Tomato paste is kind of easy, is concentrated tomatoes.

When you check the store, there are some kinds of packing like small cans, jars, or maybe tubes of tomato paste.

 

Is tomato paste healthy?

Whether you are cooking very often or not, tomato paste is one of the necessary things you should keep in your fridge.

It has a similar nutritional value to fresh tomatoes. Just a tablespoon of tomato paste is a good source of antioxidants and has 3 to 6 percent of recommended daily value of iron, potassium, and B vitamins.

 

Tomato paste versus sauce:

The only similarity between tomato paste and sauce is both of them are made of tomatoes.

Tomato paste taste is more concentrated, and it is much thicker in texture than sauce.

Difference between tomato puree and paste and sauce

Tomato paste recipe:

Ingredients:

4.5 kg tomatoes

2 tablespoons olive oil

2 teaspoons sea salt

2 tablespoons lemon juice

 

Instruction:

Preheat the oven to 176°C. Arrange 2 racks to divide the oven.

Chop tomatoes into quarters.

Simmer the tomatoes with olive oil. Place the olive oil in a large pot over medium-high heat until bubbling. Add the tomatoes and cook until soft, and the peels begin to separate from the tomato flesh.

Pass the tomatoes through a food mill. Push the warm tomatoes through a food mill, sieve, or chinois to separate the tomato pulp from the seeds and skins.

Mix the sea salt and lemon juice

Place the pulp on two baking sheets. Divide the tomato pulp between 2 large, rimmed baking sheets.

Bake the tomato pulp until reduced to a paste. Place the baking sheets in the oven. Check the tomatoes every half hour, mix the paste, and switching the position of the baking sheets so that they reduce evenly. The paste will start to reduce to the point where it doesn’t fill the baking sheet anymore. At this point, combine the contents of the two baking sheets into one and continue to bake.

Bake until reduced by more than half. The paste is done when shiny, and reduced by more than half, 3 to 4 hours, though exact baking times will depend on the juiciness of your tomatoes. There shouldn’t be any remaining water or moisture separating from the paste at this point.

Transfer the paste into jars.

 

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