The Manufacture of Tomato Products Including whole tomato pulp or puree, tomato catsup, chili sauce, tomato soup, trimming pulp

"The Manufacture of Tomato Products" by W. G. Hier is a scientific publication written in the early 20th century. This book serves as a comprehensive guide to the various methods and technologies involved in the canning and preservation of tomato products, including pulp, catsup, chili sauce, and tomato soup. Hier draws from his extensive practical experience to discuss the advancements in manufacturing techniques and the importance of starting with high-quality tomato stock. At the start of the book, the author introduces the significant evolution in tomato product manufacturing over the last decade, highlighting the shift from older methods to more modern practices. He emphasizes the importance of good tomato quality and lays the groundwork for the detailed examination of processes that follows. The opening focuses on initial considerations such as sourcing quality tomatoes, proper handling and transportation methods, and the role of fertilizers—all critical elements before delving into the specifics of processing methods like washing, sorting, and pulping. Hier’s insights set the stage for a thorough understanding of the complexities involved in tomato product manufacturing. (This is an automatically generated summary.)

Information on this author is scarce, but their work continues to inspire readers.