Tomato Paste Processing in Nigeria (2026)

Tomato paste processing in Nigeria attracts attention because tomato is in nearly every pot, and paste is a shelf-stable product that can be sold to wholesalers, restaurants and supermarkets. It is also a demanding business: fresh tomatoes are perishable, factories need reliable supply, and the product has to be safe, clean and consistent. This guide describes the processing steps, quality problems and fixes, equipment categories, packaging and how to reach bulk buyers. We do not quote costs, yields or margins, and we leave out import-policy and market-size claims that we could not confirm from an official source; check the current position with the relevant Nigerian authorities.

What to know before you build

The biggest practical issue is perishability. A 2020 working paper from the International Food Policy Research Institute (IFPRI), based on data from fresh tomato traders in Lagos, studied post-harvest losses and found that adopting reusable plastic containers increased traders' net profits. It does not study paste factories, but it makes the point that careful handling from field to market affects results, and the same holds from field to factory. Treat supply, handling and transport as part of the processing business, not as someone else's problem. See the IFPRI working paper record.

Tomato paste processing, step by step

FAO's publication Fruit and vegetable processing (chapter on vegetable-specific technologies) sets out the stages for tomato paste and concentrate:

Pre-wash and wash. Wash in water, with sprays; FAO notes detergent can be used to remove pesticide residues.
Sort. Remove green, yellow and other non-standard tomatoes on a sorting table.
Crush and remove seeds.
Preheat and pulp. Preheating (FAO gives 55 to 60 degrees Celsius), then sieving through finer screens.
Evaporate. FAO describes continuous multi-stage evaporation under vacuum to reach the target concentration.
Pasteurise. Heat the paste to the specified temperature.
Fill and seal. Hot-fill into steamed drums, cans or jars, then seal airtight.

FAO lists usual concentrations of 24, 28 and 32 percent (higher is possible with extra equipment), and notes salt of 3 to 8 percent may be added to help lower water activity. Read the original at fao.org. These conditions come from industrial-scale lines. A small processor should have a food technologist set safe temperatures, times and container handling for its own equipment, and test the finished paste before sale.

Quality problems and how to prevent them

Sand and grit. FAO says poor washing or contaminated raw material causes sand; use more intensive pre-washing and washing.
Surface mould on drummed paste. FAO links this to washing, pasteurisation, clean containers and closing containers immediately after filling.
Fermentation. Weak alcohol or vinegar notes, then gas, and prevention follows the same controls as mould.
Raw material variety. Poor-quality fruit lowers the quality of paste, so set purchase standards for ripeness, damage and cleanliness.

FAO also says that paste cannot simply be concentrated down to about 30 percent water and left alone, because mould can still grow unless special measures such as pasteurisation, cold storage or salt are used. That is why hygiene and process control cannot be skipped.

Concentration, grades and labels

FAO describes paste grades that correspond to extract ranges, for example grade 36 at 34 to 38 percent, grade 30 at 28 to 32 percent and grade 24 at 24 to 26 percent, and gives a maximum volatile acidity of 0.15 percent as lactic acid. It also says up to 8 percent salt is accepted. Use these as reference points when you speak to buyers, and measure your own paste so that the concentration on the label is the concentration in the pack. Different buyers want different strengths, so offer a small range rather than one product.

Sourcing tomatoes reliably

Tomato paste factories need a steady flow of fruit. Agree supply with farmers and aggregators, decide how you will transport fruit (the IFPRI study above looked at reusable containers as a response to post-harvest loss), and plan for the season, because processing capacity sits idle when fruit is short. Do not buy damaged or rotting fruit just to fill the line.

Equipment categories for tomato paste processing

Receiving, washing and sorting equipment.
A crusher or pulper and seed removal.
Heating and evaporation equipment, either batch or continuous.
Pasteurising and filling equipment, plus a sealer or can seamer.
Laboratory basics for concentration, and clean storage.

FAO notes that continuous evaporators use less steam and have higher capacity than batch equipment, but capacity and price vary by supplier and scale.

Registration, labelling and packaging

Tomato paste sold under your brand needs NAFDAC registration; follow our NAFDAC registration guide and food processing requirements post, and ask NAFDAC and SON what applies to your pack. We did not see tomato paste in SON's 2024 to 2029 list of certified food products, so check with SON whether a standard applies. Packaging options FAO lists include drums, cans, glass jars and small tubes or sachets for retail. Labels should show product name, concentration, net weight, producer, batch and dates. Read packaging, labelling and shelf life.

Who buys tomato paste in bulk and how to reach them

Wholesalers and distributors who supply market traders.
Restaurants, caterers and institutions who use paste in large quantity.
Supermarkets that stock branded sachets and tins.
Food manufacturers that use paste as an ingredient.

Be ready with a specification, samples, MOQ and tiered prices; how buyers find verified wholesale suppliers explains what they check.

Frequently asked questions

How much tomato do I need for a tonne of paste? We do not give a ratio because it depends on fruit variety and the concentration you make. Ask your equipment supplier and run your own tests.

How long does tomato paste keep? It depends on process, container and storage. Run shelf-life tests before you promise a date.

Can small processors make tomato paste? Yes, but they need good raw material, hygiene and a controlled process.

Do I need NAFDAC registration? Packaged paste under your brand generally does; confirm with NAFDAC.

Next step

If your tomato paste processing is under control, or you make related tomato products, apply to supply at /apply-manufacturer. It is free to apply, with review stated at about 24 to 48 hours. Choose the category that fits your products, list MOQs and tiered prices, and respond to buyer requests. You arrange and pay for delivery, and we cannot promise orders. Buyers can also post what they need at /request-quotation.