Classification
Product TypeProcessed Food
Product FormShelf-stable tomato concentrate (paste)
Industry PositionProcessed Vegetable Product
Market
Tomato paste in Argentina is a processed-vegetable product supplied by an irrigation-dependent processing-tomato value chain, with major production concentrated in provinces such as San Juan and Mendoza. The country supports both domestic consumption (retail and foodservice) and industrial demand, and also participates in export-oriented channels for tomato concentrates. Product definitions used in trade commonly align with Codex, which distinguishes tomato paste and tomato puree by natural total soluble solids content. Climate- and water-related variability in key growing areas is a critical determinant of raw material availability for processing plants.
Market RoleProducer and exporter with a significant domestic consumption and industrial-use market
Domestic RoleInput for household cooking, foodservice, and food manufacturing (sauces and prepared foods)
Market GrowthNot Mentioned
SeasonalityProcessing tomatoes are harvested seasonally; paste production and exports can occur year-round depending on inventory and plant scheduling.
Specification
Physical Attributes- Concentrated tomato product intended for direct consumption, repacking, catering, or further processing (scope aligned to Codex standard).
Compositional Metrics- Codex definition: tomato paste contains at least 24% natural total soluble solids (measured without added salt).
- Codex definition: tomato puree contains no less than 7% but less than 24% natural total soluble solids (measured without added salt).
Grades- Buyer specifications commonly distinguish paste vs puree using natural total soluble solids thresholds (Codex-aligned terminology).
Packaging- Aseptic bulk formats (e.g., bag-in-drum or similar industrial packs)
- Retail packs (e.g., cans, jars, sachets) depending on brand/channel
Supply Chain
Value Chain- Processing-tomato cultivation (irrigated) → harvest → reception/sorting → washing → crushing/pulping → concentration (evaporation) → heat treatment/sterilization → aseptic filling or canning → warehousing → domestic distribution and/or export shipment
Temperature- Time-temperature control during heat treatment and packaging is critical to achieve commercial sterility and shelf stability for paste.
Shelf Life- Shelf-stable tomato paste depends on packaging integrity (aseptic or canned) and hygienic handling to prevent post-process contamination.
Freight IntensityMedium
Transport ModeSea
Risks
Climate HighProcessing-tomato production in Argentina is highly dependent on irrigation; drought and water allocation constraints in key provinces (including major producing areas such as San Juan and Mendoza) can sharply reduce raw tomato availability for paste production, disrupting supply commitments.Diversify raw-tomato sourcing across multiple provinces, contract volumes early with growers, and maintain contingency inventory (aseptic stocks) for peak export months.
Logistics MediumOcean freight volatility can erode export margins for heavy, price-competitive tomato paste shipments, particularly for long-haul destinations.Use forward freight planning, optimize pack formats (bulk vs retail), and align shipment cadence with buyer forecasts to reduce spot exposure.
Regulatory Compliance MediumMisalignment between product designation (paste vs puree), solids specification, and labeling/documentation can lead to disputes, relabeling, or border delays; Codex labeling provisions for non-retail containers have been updated in recent amendments.Lock specifications to Codex-aligned solids thresholds and run a destination-specific label/document checklist review before production and booking.
Food Safety MediumProcessed tomato concentrates must maintain hygienic control and process validation (thermal treatment and packaging integrity); quality deviations can trigger buyer claims or import rejections.Implement HACCP-based controls, verify critical limits for heat treatment, and use routine finished-goods testing and supplier quality audits.
Sustainability- Water stewardship risk: processing-tomato production in key Argentine regions is irrigation-dependent, increasing exposure to drought and water allocation constraints.
- Energy and emissions intensity: evaporation/concentration and thermal processing require significant heat/energy inputs.
Standards- BRCGS Food Safety
- FSSC 22000
- ISO 22000
FAQ
How is “tomato paste” defined versus “tomato puree” in international standards?Under the Codex Standard for Processed Tomato Concentrates (CXS 57-1981), “tomato paste” is tomato concentrate with at least 24% natural total soluble solids (measured without added salt), while “tomato puree” contains no less than 7% but less than 24%.
Which Argentine provinces are highlighted as important for processing-tomato production that feeds paste manufacturing?An INTA publication on processing tomatoes reports major production in provinces including San Juan and Mendoza, with additional areas noted such as La Rioja, NOA (Northwest Argentina), and Río Negro.
Is salt allowed in tomato paste under Codex?Yes. The Codex Standard for Processed Tomato Concentrates lists salt (sodium chloride) as a permitted ingredient (in addition to the basic ingredient of processed tomato concentrate).