Tomatoes are predominantly cultivated in Andhra Pradesh, Tamil Nadu, and Karnataka. The sorted tomatoes are then sent to the ripening chamber for the ripening process. The ripening process is done naturally to maintain the fresh flavour of the fruit. The tomatoes are then washed with chlorinated and freshwater to remove dust particles. The de-stoner machinery separates the peels and seeds and sends them out by a waste screw conveyor. The tomato pulp is collected in the pulp collection tank and then preheated at 85-90 degrees Celsius to inactivate microorganisms. The tomato puree is then passed through the evaporator to remove the water content from the pulp through a vacuum process. The tomato paste is passed through a magnetic trap, online strainer, and metal detector to eliminate foreign matter. Finally, the tomato paste is packed in aseptic bags and stored at a temperature-controlled warehouse.