Processed produce

A brownish or dull appearance, often from over-processing or oxidation, which can indicate a burnt or stale flavor and reduces visual appeal.

Darkened color

Unpleasant tastes such as bitter, metallic, or fermented notes, resulting from poor quality tomatoes, over-processing, or microbial spoilage, making the paste unsuitable for use.

Off-flavors

The liquid and solids separate, leaving a watery layer on top, which affects the texture and consistency when used in cooking.

Separation

Presence of seeds, skin fragments, or other plant material that should have been removed during processing, affecting texture and quality.

Foreign matter

Used as a concentrated flavor base in tomato sauces, soups, and stews, where it thickens and deepens the tomato taste.

Sauce and soup base

Spread on pizza dough or mixed into pasta sauces, providing a rich tomato flavor and desirable consistency.

Pizza and pasta dishes

Blended into ketchup, barbecue sauce, and salad dressings to add tomato depth and natural sweetness.

Condiment and dressing ingredient

Combined with spices and oils to create marinades for meats and vegetables, or brushed as a glaze during cooking.

Marinades and glazes

Used in tomato juice blends or as a flavoring in snacks like crackers and chips, where its concentrated taste is desired.

Beverage and snack flavoring

Measures the soluble solids content, primarily sugars, indicating the concentration and flavor intensity. Higher Brix means a more concentrated paste, requiring less usage in recipes and offering better value.

Brix level

Assessed by visual or instrumental methods to ensure a bright red hue. Consistent color is important for consumer appeal and indicates proper ripeness and processing conditions.

Color

Evaluates the thickness and flow properties, which affect how the paste blends in sauces and dishes. A smooth, uniform texture without separation is desirable.

Consistency

Tasting for a sweet, tangy, and cooked tomato flavor without off-notes. The flavor should be clean and characteristic of ripe tomatoes, as it directly impacts the final dish.

Flavor

Measures the natural acid content, which contributes to the tangy taste and acts as a preservative. Balanced acidity is crucial for both flavor and shelf stability.

Acidity

Used for bulk industrial quantities, offering long shelf life without refrigeration and easy pouring for food manufacturers.

Aseptic bag-in-box

Common for retail and food service sizes, providing protection from light and oxygen, and suitable for long-term storage.

Steel cans

Preferred for premium retail products, allowing visibility of the product and preserving flavor, though heavier and more fragile than other options.

Glass jars

Tomato paste

If not properly heat-treated or sealed, the paste can harbor pathogens or spoilage organisms, leading to foodborne illness or product deterioration.

Microbial spoilage

Adverse weather, such as drought or excessive rain, can reduce tomato yields, affecting the availability and price of raw material for paste production.

Tomato crop failure

Exposure to high temperatures during shipping or storage can accelerate quality degradation, causing color darkening and off-flavors.

Temperature abuse during transport

Tomato paste is a vegetable preparation made from tomatoes that are processed or preserved without vinegar or acetic acid. It is used as an ingredient in sauces and dishes.

Month	Exports	Imports
Dec 2024	$89.7M	$331K
Nov 2024	$73.3M	$238K
Oct 2024	$100M	$252K
Sep 2024	$99.7M	$166K
Aug 2024	$89.4M	$201K
Jul 2024	$81.3M	$366K
Jun 2024	$90.7M	$97.4K
May 2024	$113M	$158K
Apr 2024	$111M	$310K
Mar 2024	$119M	$475K
Feb 2024	$100M	$67.3K
Jan 2024	$134M	$207K

China Tomato Paste Exports and Imports

Monthly Trade Values