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We provide high quality Rwanda tomato juice to the local and export markets. We source the raw fresh produce for processing Rwanda tomato juice from family growers in Rwanda.
Though Rwanda is a big home user of tomato, tomato juice and tomato sauce, the crop is seasonal which leads to imports from neighboring Uganda. However, at top production times, the more than 6800 hectares under the crop in the country are sufficient to support the export of processed juice. Courtesy of the Rwanda-Israel project, the government has helped train many farmers to grow and process their tomatoes. The main processing plants for all kinds of juice including tomato are mainly in the northern parts of the country.
Like the raw berry, tomato juice is a high source of lycopene as well as vitamins K, A and B. Its antioxidant content is also high which makes the sauce a good remedy against tumors. The use of the paste also makes hair regrow by nourishing it.
We source the raw materials for making Rwanda tomato juice from Kayonza, Rusize and Rwamagana districts. We go for family growers with small-scale land portions of less than 2 acres. We require these farming partners to maintain less than 2 acres, use farmyard manure and keep off from the application of chemical sprays.
We harvest fruits meant for making Rwanda tomato juice from Global Good Agricultural Practices (GAP)-certified farms. We go for ripe berries that can either be red-or yellow-colored. We go for soft but not overripe fruits: any that are immature or excessively ripe feature in other local uses like pickling food.
We begin processing Rwanda tomato juice after preliminary assessment of how to attain high semi-solid state. Indeed, the paste must have 28% brix degrees. This is a challenge as the fruit itself is 95% water. One step out of this is to use heat to keep out much of the water.
We first of all wash the berries in readiness for squeezing juice out of them. Our mechanical washing equipment cleans the fruits as they pass through a sprinkler. We then sort them from the healthiest to the least appealing. We select the best for chopping into pieces while the rest go into other value addition uses.
When making Rwanda tomato juice out of the chopped pieces, we choose either of two heating methods: hot break or cold break. The hot break technique involves heating the chopped pieces until they boil. This is an option during the processing of liquid ketchup that form at 100 degrees Celsius. The cold brick method requires lukewarm heating above 65 degrees and below 75 degrees Celsius. This is an option for making semi-solid paste with a brix level of 36 degrees.
The next step in the production of Rwanda tomato juice is to take the pulp that comes from any of the heating methods above into a pulping machine. The pulp is composed of the skin, seeds as well as juice. The pulping device has sieves with different widths of sieving holes. The widest allow both solids and liquid syrup to drip into a beaker and are good for paste making. The narrowest sieves only pass on the liquid paste and are therefore quite handy for ketchup production.
The final step in the processing of Rwanda tomato juice is the evaporation of the paste or ketchup at 100 degrees Celsius. We remove most of the moisture so as to bring down the solids to more than 28 degrees brix. We then recover the juice in a beaker and wait for it to cool.
We pack Rwanda tomato juice in various receptacles that include PET bottles, tin cans and plastic containers. We insert each bottle into an eco-friendly pouch made of polyvinlidene chloride (PVDC) for preservation purposes. Each of the bags comes with a capacity of 250 milliliters. The PVDC bags can contain around 30 of these. We also use cartons for further handling ease. All packages feature labels of the name of the product, the country of origin, the product’s 100 percent natural ingredients, the expiry date and the company logo.
We store Rwanda tomato juice in the temperature of below 5 degrees Celsius. Each bottle comes with headroom of 1 ½ inches at the top to allow for any volume increase during transit.
We convey the tomato juice cargo to Kigali International via custom vehicles that are fitted with refrigeration equipment. We give a grace period of 24 to 48 hours for the dispatch to reach you after departure.
You can therefore now avail 100 percent natural thick or ketchup Rwanda tomato juice from our certified processing points. We follow strict phytosanitary guidelines during processing. We ascertain product quality with the Rwanda Standards Board (RSB). As of quality, we only source the tomatoes from Global Good Agricultural Practices (GAP)-certified sources. We meet your quantity by always eyeing surplus from our farming partners. On the question of price, we keep the rates pocket-friendly by adjusting them slightly below the current market rates. Make an order today!
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