1. Physical & Sensorial Analysis

The product, in terms of appearance, taste, and aroma, fully complies with quality standard 5210. Its visual and sensory characteristics indicate the use of fresh tomatoes and a controlled production process.

2. Chemical Analysis

The tomato paste has a Brix of 36–38, controlled acidity (2.1–2.6), and an appropriate pH (4.1–4.4). Its natural color, proper consistency (Bostwick 6.5–8), and balanced salt content make this product ideal for export to professional markets.

3. Microbiological Analysis

All microbiological indicators, including total microbial count, yeast, mold, and acid-tolerant bacteria, have been reported as negative. This demonstrates full compliance with hygiene principles in the production and aseptic packaging of the product.