Production of Tomato Powder

End hunger, achieve food security and improved nutrition, and promote sustainable agriculture. This is the second Sustainable Developmet Goal (SDG). But, while FAO is envisaging an increase of the earth population, there is high food waste through, among others, post-har vest losses. Tomato (Solantim 1ycopersicum L.), is one of the highly perishable fruits and its post-harvest losses are estimated at about 45% . In order to contribute to the achieving of the SDG and reducing the post-harvest losses for tomato, we engaged in a transformation process of ton ato from fruit to powder. This involves treatment of fruits to obtain a grindable powder product. After many attempts, we got into contact with the RECAP Project and were selected as young entrepreneurs. Helped by diverse coaches and administrative work, we have been able to conduct a series of product development attempts that culminated in a useful process now used to produce tomato powder. The first attempt with deseeding and a drying at 57°C was not conclusive (production ratio of 3%). Neither was the second without deseeding but at 50°C (production ratio of 4%). The final attempt gave a better result: a red powder, with a nice flavor after a soft drying at 48°C (production ratio is 5%). We can therefore say that production of tomato powder is a good way of preserving tomato as it avoids tomato waste and reduces post-harvest loss. The next step now is the reconstitution test to confirm that the powder can be used and consumed to the great pleasure of all.