Tomato Sauce

Abstract

Tomato is an important vegetable crop in Kenya, widely grown for home consumption and commercial purposes. However, the crop faces a number of challenges, including post-harvest losses, which are a major threat to harvested produce. The presence of losses in a crop indicates waste of resources that were put in place during production.Value addition can be a strategic approach to mitigate these losses and maximize the profitability of tomato cultivation. Tomato sauce, made from tomatoes and spices, is usually served a condimet for many dishes. The production of tomato sauce improves flavor and extends shelf life. Tomato sauce can maintain its quality for six months or more. The market for tomato sauce encompasses not only individual consumers looking to enhance their home cooking but also restaurants and catering businesses. By processing surplus or lower-grade tomatoes into tomato sauce, farmers can add value to their produce and extend its shelf life, thereby reducing post-harvest losses, creating employment, and increasing income. Additionally, they can establish partnerships with local markets, restaurants, or supermarkets to sell their tomato sauce products, fostering economic growth within their community while meeting the demand for high-quality, locally sourced ingredients.