PT. Natural Nusantara seeks to help farmers in increasing production quantity and quality while maintaining environmental sustainability (Aspects of K-3), so that farmers can compete in the era of free trade.
Benefits of tomatoes for the body:
1. increase appetite
2. remove acne
3. able to work to clean the liver, kidney organs and cells - blood cells from toxins effectively
4. prevent constipation and cleanse the stomach
5. prevent the risk of appendicitis disease and heart disease
6. inhibit cell growth - cancer cells in the breast area, prostate and uterine
7. launched the digestive tract
8. restoring the health of tiredness
9. anti cancer
10. able to increase the body's antibody well
11. helps remove fats
12. a very good antioxidant
13. heal the sick in the stomach bloating
14. counteract the blood sugar
Ingredients are useful from tomatoes:
1. Iron
2. Acid Citrate
3. Lycopen
4. Vitamin A
5. Vitamin C
6. Folic Acid
7. Potassium
8. Calories
9. Magnesium
10. Phosphorus
11. Calcium
Tips choosing tomatoes:
1. choose the color red tomatoes and the fruit density evenly, if feels a little bit soft / mushy / bruised then you should avoid these fruits
2. tomato color to look fresh (bright red) and round
3. tomato skin surface to be purchased should you choose that still smooth, no stains - stains bruised or rotten
Ketchup is the name in English for the tomato sauce that is pronounced like the word in Indonesian soy sauce. The origins of ketchup sauce is a kind of sauce that has been known since a long time in Asia called "Koe chiap" or "to-tsiap" in the Amoy dialect of China or "kechap" (ketjap) in Malayan. English and Dutch sailors introduced based thin sauce fish from Asia called the "catchup" ( "ketchup") and add various other ingredients to suit European tastes. Adding tomatoes to the "sauce" may be the innovation of English, although other opinions saying ketchup is an American creation.
The first tomato sauce
Tomato sauce recipe that first appeared in American cookbooks, entitled Sugar House Book in the year 1801. Tomato sauce is made in accordance with the Sugar House Book recipe would taste very salty, due to salt weighing 1 pound (453.59 grams) for processing into 100 pieces of tomato ketchup. In 1824, a prescription "ketchup" appear in the recipe book The Virginia Housewife by a cook famous 19th century named Mary Randolph who was a cousin of Thomas Jefferson.
Tomato sauce slowly becoming popular in America as more and more Americans like to eat tomatoes. At the time it was sold-made tomato sauce tomato farmers to meet local market needs. Yerks Jonas (Jonas Yerkes) said to be the first person to make tomato sauce on a large scale in the United States. Tomato sauce made by Jonas Yerks company has been sold nationally in the year 1837. Jonas Yerks trail followed by many other companies such as F. & J. Heinz to launch production of tomato sauce in the year 1876.
Webster's Dictionary published in 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup] "(a sauce of mushrooms, tomatoes and walnuts, also written as ketchup).
Modern ketchup emerged in the early 20th century due to the debate about the use preservative sodium benzoate. Harvey W. Wiley, of the Food and Drug Administration benzoate worry about the impact on health. Henry J. Heinz responded to the FDA fears by creating a new recipe tomato sauce without preservatives.
Innovation ketchup
In the past, tomato sauce stored in glass bottles that make it difficult to cast. Bottle must be shaken, shake tomato sauce first so get out. Glass bottles is now being replaced with plastic bottles that can be squeezed.
In October 2000, Heinz introduced colored ketchup green, purple, pink, orange, blue, green and salted eggs. by adding food dye. This product is not received, so no longer produced since January 2006
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