Published in 1915, 'Tomato Products: Pulp, Ketchup, and Chili Sauce' by W. D. Bigelow is a scientific bulletin from the National Canners Association. It provides an in-depth examination of the production and quality control processes for tomato pulp and related products, including ketchup and chili sauce. The book discusses manufacturing methods, sanitary controls, and analytical techniques essential for ensuring product quality. This publication is notable for its detailed insights into the tomato processing industry during the early 20th century.
