Transcriber’s Note:
The cover image was created by the transcriber and is placed in the public domain.
The Manufacture of Tomato Products
INCLUDING Whole Tomato Pulp or Puree, Tomato Catsup, Chili Sauce, Tomato Soup, Trimming Pulp
Preface
The past ten years have seen revolutionary changes madein the tomato product manufacturing business. Old methods ofmaking tomato pulp, catsup, chili sauce, etc. have been discarded,and the modern plant presents a very striking contrastto the plant of former days.
In this book I have tried to present all the methods usedwhich have merit, and to bring forth the advantages and disadvantagesof each so that the packer can weigh them and decidewhich is best to use under the conditions which obtain at hisplant. In some cases one method is universally applicable andhas advantages which stamp it as superior, but more oftenvarying conditions of manufacture in different localities makeit impossible to recommend any one method for everyone.
In writing the text I have had to rely almost entirely onthe experience gained during the seven years in which I havebeen engaged in the manufacture of these products, as there areno books on the subject, and no sources of reference except thebulletins prepared by Mr. B. J. Howard and Mr. C. H. Stephensonof the Bureau of Chemistry, U. S. Department of Agriculture, onthe sorting and washing of tomatoes, the handling of tomatotrimmings, and the effect of proper and improper sorting andwashing on the content of micro-organisms as determined bymicroscopical examination.
I wish to thank Mr. B. J. Howard of the Bureau of Chemistryfor the valuable suggestions and information he gave me withreference to portions of the text of Chapter II and Chapter VII,and also to thank the Bureau of Chemistry for permission to usemany of their photomicrographs and photographs.
April 22, 1919.