Step1: Tomatoes are delivered to the factory pre-washed from growers, generally via trucks from the Goulbourn Valley to the Silvan plant run by Aussie Growers Fruit.

 

Step 2: Tomatoes are washed to remove insecticides, sorted to remove imperfect fruits then ground to separate the skins, stems and seeds from the flesh and juice. 

 

Step 3: The tomato skins, seeds and stems are then extracted through a series of screens, leaving tomato flesh concentrate pulp.  

Step 7: The mixture is heated again to intensify the flavours and pureed to create Tomato Sauce.

 

Step 8: The Tomato Sauce is pasteurized (super-heated) to remove any bacteria.

 

Step 9: The hot Tomato Sauce is bottled immediately then floated through cool water to prevent flavour loss.

Step 10: The cool dry bottles are then labelled, stamped with their best before dates and packed into boxes ready for distribution. 

 

(Avizienis, 2014)

 

Step 11: From here, Rosella Tomato sauce is distributed to a series of Australian supermarkets including:  Coles, Woolworths, IGA, Foodworks, Foodland and Spar. (Rosella, 2014)

Step 4: The pulp is then pumped into a series of vats for boiling and pulping before being passing through a series of screens again. 

 

Step 5: The juice is then concentrated through an evaporative process helping intensify the tomato flavour and thicken the juice. 

 

Step 6: The pre-prepared salt, sugar, flavouring and acidity regulator (acetic acid) are added into the juice, then mixed and pulped.  

Manufacturing and Distribution

 

Rosella Tomato Sauce is grown, bottled and sold in Australia.  The process of creating the Tomato Sauce is straight forward with few wasteful bi-products created.   This process can be replicated at home.