Tomato products: pulp, ketchup, and chili sauce.

"Tomato Products: Pulp, Ketchup, and Chili Sauce" by W. D. Bigelow and A. E. Stevenson is a scientific publication written in the early 20th century. The book serves as a comprehensive bulletin from the National Canners Association, detailing the production and quality control processes involved in manufacturing tomato pulp and related products like ketchup and chili sauce. Its focus on the scientific aspects of tomato processing provides valuable insights for manufacturers and analysts in the food industry. The opening of the publication begins with an introduction to tomato pulp, explaining its production and the importance of quality control in processing. It emphasizes the advancements in manufacturing practices and the necessity of adhering to specific standards, which are crucial for maintaining product quality. The text outlines various methods for analyzing tomato pulp, including microscopic examination and the determination of specific gravity, which are necessary for ensuring compliance with quality specifications. This section sets the stage for a detailed exploration of methods, compositions, and quality indicators critical in the tomato paste and sauce production industry. (This is an automatically generated summary.)