Production Techniques for High-Quality Ketchup

High-quality ketchup production relies on careful ingredient selection and precise processing. Ripe, vine-ripened tomatoes are preferred for their natural sweetness, reducing the need for excessive sugar. The tomatoes are peeled, seeded, and cooked down to a thick concentrate, with spices like cloves, allspice, and onion powder added for depth. Modern facilities use pasteurization to ensure safety while preserving flavor, and homogenization creates a smooth texture. In recent years, cold-press methods have emerged to retain more nutrients, appealing to health-focused consumers. Strict quality control measures, including pH testing, ensure consistency, making ketchup a reliable product in the global condiment market.