Ketchup, (spelled as catsup or catchup) also known as tomato ketchup, tomato sauce, or red sauce, is a condiment usually made from tomatoes. It started as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices called “Ke Tsiap”.
Tomato is classified as a vegetable. However, botanically speaking, tomato is a fruit of the tomato vine. Hence, tomato is both a vegetable and a fruit.
Investment Costs (in Php 2009 prices)
Utensils and equipment:
- Stainless/enameled kettle – 800.00
- Measuring cups & spoons – 70.00
- Strainer – 155.00
- Chopping board – 60.00
- Casserole – 220.00
- Knife – 140.00
- Wooden ladle – 52.00
- Colander – 90.00
- Juice extractor (optional) – 5,000.00
- Total – P6,587
- 330 ml Bottle – 12.50
- Cap sealer (100 pcs/P20) – 0.20
- Total – P12.70
- 4 L tomato pulp (approx. 5 kg)
- 4 cup Sugar
- 1/2 tsp Cinnamon powder
- 1/2 tsp Pepper powder
- 1/2 tsp Cloves powder
- 1/2 tsp Paprika
- 1/2 cup Fresh onions
- 2 cup Vinegar (4.5% acidity)
- 2 tsp Sodium benzoate (optional)
- 3 tbsp Cornstarch dissolved in 1 cup water
- Total for estimated 13 (330 g) bottles – 100.60
- Cost per 1 bottle – P7.74
- Select and wash ripe fleshy red tomatoes.
- Blanch tomatoes for 30 seconds, transfer into cold water, peel and cut into halves (crosswise).
- Remove the seeds and chop the pulp into small pieces.
- Strain the remaining seeds thru a fine mesh screen of strainer (if available, use juice extractor).
- Mix the juice with the pulp.
- For every 4 liters of pulp, add the sugar, cinnamon, pepper, cloves, paprika, onion, and then blend.
- Place the mixture into a kettle and cook for 1/2 to 2 hours over low flame, stirring constantly to avoid scorching, until the right consistency for catsup is reached.
- Add vinegar and sodium benzoate (optional) until nearly cooked.
- Add cornstarch previously dissolved in water and cook until right consistency is attained/reached.
- Pour while hot in sterilized bottles leaving 1/2 inch headspace.
- Seal thoroughly.
- Cool, label and store.
Estimated Costing and Pricing (based on 2009 prices)
A. Direct cost (for month (22 days ))
- Raw materials/ingredients – 26,563.68
- Packaging materials – 43,586.40
- Labor – 8,404.00
- Total direct cost – P78,554.08
B. Indirect cost
- LPG, 11 kg/2 months – 250.00
- Water and electricity (150+200) – 350.00
- Contingency (10% of direct cost) – 7,855.41
- Total indirect cost – P8,555.41
C. Production cost
- A+B (approx 3,432 bottles/month) – P87,109.49
- Production cost/bottle – 25.38
- 20% mark-up of the production cost – 5.08
- Suggested market price/bottle (330 g) – P30.46
Estimated Product Pricing
Market Price of tomato ketchup: from P18.00 (250 g pouch) to P40.85 (567 g bottle), as of March 2009.
Figures used in this computation are based on February 2009 National Capital Region (NCR) prices and may vary from actual operation of the business.
Packaging materials supplier: Synergos Management, tel: (02) 712-7030, 711-0257
- Business name registration (www.bnrs.dti.gov.ph)
- Mayor’s/Business Permit (check your local municipality/city)
- BIR TIN (www.bir.gov.ph)
- BFAD Certificate (www.bfad.gov.ph)
- People’s Credit and Finance Corp (www.pcfc.gov.ph)
- Small Business Corp. ( 751-1888)
- Other Financing Institutions (loans.mixph.com)
Technical Assistance (Training and Seminar)
- DOST-STII ( 837-2191 to 95, www.stii.dost.gov.ph)
- DTI-PTTC (www.pttc.gov.ph)
- DOST, R&D (http://itdi.dost.gov.ph)
- Other training centers
source: dti.gov.ph, photo from instructables.com