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1. Ingredient: 100% fresh, sound, ripe tomatoes

2. Brix: 36-38%,

3. Cold break and hot break

4. Bostwick ( at 12.5%Brix ): 6-11cm/30sec

5. Howard mold count: 50% max

6. pH: 3.9-4.5

7. Gardner A/B: 2.1min

8. Lycopene: 50mg/100g min

9. Total acidity: 10% max

10. Heavy metal: Sn <200mg/kg Pb <1.0mg/kg Cu <5.0mg/kg As <0.5mg/kg