From raw product to value
Tomato to paste: turning a glut into a longer shelf life
How seasonal surpluses of a very perishable crop can become a product that keeps.
Example
- Raw material
- Problem
- Process
- Product
- Packaging
- Market
- Customer
- Business model
Raw material
Fresh tomatoes in peak season, when supply is high and prices can fall.
Problem
Tomatoes bruise and rot quickly, and in a glut many never reach a buyer.
Process
Sort and wash, heat and pulp, cook down, then fill hygienically. Food-safety controls are essential at every step.
Product
Tomato paste or puree that can be stored much longer than fresh fruit.
Packaging
Sealed jars or sachets with labels, batch information and dates.
Market
Retail shops, caterers and restaurants.
Customer
Buyers who want a dependable cooking ingredient all year round.
Business model
Process in peak season under your own brand, or process for other farmers and sellers for a fee.
What this teaches
- A product that keeps gives you time to find the right buyer instead of selling in a hurry.
- Quality and safety systems matter as much as equipment.
- Processing can also be a service for others, not only a product you sell.
What could go wrong
- Food-safety risk if processing is poorly controlled
- Seasonal supply
- Packaging cost
- Brand and registration requirements
Explore further
Illustrative example, not a real business. No prices, volumes or profits are claimed.