Ndambuki, J.M.Wayua, F.O.Ochieng, V.O.Wasilwa, L.A.2024-08-212024-08-212024Ndambuki, J.M., Wayua, F.O., Ochieng, V.O., & Wasilwa, L.A. (2024). Making Tomato Powder [Brochure]. Kenya Agricultural and Livestock Research Organizationhttps://kalroerepository.kalro.org/handle/123456789/14183BROCHURETomato powder is created by removing water from tomato slices through drying using dryers, and then crushing them into a powder. The production of tomato powder not only enhances flavor but also extends the shelf life of the product, maintaining its quality for one year or more. The market for tomato powder includes individual consumers seeking to enhance their home cooking, as well as restaurants, catering businesses, and product manufacturers. By processing surplus or lower-grade tomatoes into tomato powder, 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 powder products, fostering economic growth within their community while meeting the demand for high-quality, locally sourced ingredients.entomato powderprocessingtomato slicesExtension material