Tomato products: pulp, ketchup, and chili sauce.

This bulletin from the early 1920s offers a practical look at how tomato pulp, ketchup, and chili sauce were produced for the burgeoning canning industry. Written by the directors of a national research laboratory, it blends straightforward explanations of raw‑material selection with a clear emphasis on maintaining colour, flavour, and consistency throughout the manufacturing steps.

The text walks readers through the entire process, from screening the fleshy portion of the tomato to concentrating the pulp by evaporation. Detailed sections cover laboratory techniques such as specific‑gravity measurement, solid‑content determination, sugar and acidity testing, and even microscopic examination. Helpful tables illustrate the composition of various pulps and the exact quantities needed to formulate ketchup, while schematic drawings show the glassware used in the lab.

Ideal for students of food science, historians of industry, or anyone curious about the technical foundations of everyday condiments, the work balances historical insight with hands‑on guidance, making the science of tomato‑based products both accessible and engaging.