16 BULLETIN 1084, U. S. DEPARTMENT OF AGRICULTURE. 



the can. Are the cans in which the tomatoes are placed perfectly 

 clean? Ascertain particularly whether any water is added to the 

 product. Look out for' short weight, slack fill, and the addition of 

 pulp or puree. 



PROCESSING. 



Note the method, time, and temperature of exhausting and the 

 method of sealing and processing. Report the make, size, and ca- 

 pacity of the machine used. What is the time, the pressure, and 

 the temperature at which the processing is done? Is a number as- 

 signed to each batch processed ? 



TOMATO PULP. 



Tomatoes which are to be made into pulp or puree, for use in the 

 manufacture of ketchup or soup, are sorted by hand, usually before 

 scalding, and put through a cyclone which crushes them into a pulp 

 and eliminates the seeds, cores, and peelings. The essential point 

 to be observed by the inspector is that no wholly or partially dirty, 

 moldy, or rotten tomatoes go into the cyclone. Tomato pulp and 

 puree are of such a nature that as much as 20 per cent of decomposed 

 matter may be present without being detected by the consumers. 

 Since the complete elimination of rotten material is expensive, the 

 temptation for the canner to become careless in this respect is ever 

 present. 



PULPING. 



The most essential thing for the inspector to ascertain in the pulp- 

 ing operation is the kind of material from which pulp, puree, or 

 paste is made. What precautions are taken to eliminate the rotten 

 and other undesirable parts ? Efficiency in washing and a most care- 

 ful sorting are essential in securing a good product. It is also 

 highly important that tomato stock be handled promptly at every 

 stage. Pulp is an ideal field for the growth of bacteria, molds, and 

 yeasts. Molds sometimes grow on conveyors and on cyclone paddles, 

 as well as in more out-of-the-way places. Their presence always 

 indicates a lack of thoroughness in cleaning. The inspector should 

 give special attention to the conveyors and pipes through which the 

 pulp flows in order to determine their accessibility for cleaning, 

 as well as by what means and how thoroughly they are cleaned in 

 actual practice. He should also find out the degree of concentra- 

 tion of the pulp and how it is regulated. 



Valuable information on the making of pulp and the canning of 

 tomatoes is given in United States Department of Agriculture Bul- 

 letin 569, "The Sanitary Control of Tomato-Canning Factories," 

 copies of which may be obtained by application to the Division of 

 Publications, United States Department of Agriculture, Washington, 

 D. C. 



