During 2025, tomato puree prices displayed a mixed but generally firm trend, influenced mainly by fluctuations in fresh tomato availability and processing economics. In the first half of the year, abundant tomato arrivals from winter harvests improved raw material availability for processors, allowing production units to operate at comfortable rates. This supported relatively stable pricing in the early months, although transportation and packaging costs prevented any major downward correction in puree prices despite softer fresh tomato values. In the second half of 2025, pricing conditions became firmer as weather-related disruptions affected tomato harvests across key producing regions. Heavy rainfall and irregular crop arrivals tightened raw material availability, raising procurement costs for processing units. Although improved Kharif arrivals offered temporary relief and supported some stabilization, renewed supply pressure later in the year once again strengthened prices. Demand from foodservice operators, sauce manufacturers, and institutional buyers remained consistent throughout the period, providing steady support to the market.
Overall, the tomato puree market remained more insulated than the fresh tomato segment, though it still reflected the broader supply volatility seen across the agricultural value chain.
Analyst Insight
According to Procurement Resource, tomato puree prices are expected to remain sensitive to raw tomato availability and processing cost movements in the near term.
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The tomato puree market in 2024 experienced significant fluctuations, reflecting the volatility in feedstock tomato prices. Early in the year, retail tomato prices surged due to a combination of unseasonal rainfall and severe heatwave conditions across major producing regions like Maharashtra, Karnataka, Andhra Pradesh, and Himachal Pradesh. These adverse climatic events caused supply disruptions, leading to reduced arrivals in markets. The resulting price spikes affected the cost of tomato puree production, with manufacturers grappling with higher input costs.
Mid-year, the situation intensified as heavy rainfall further disrupted supply chains, particularly in the monsoon months of July and August. This period saw a sharp escalation in tomato prices, which translated into elevated costs for puree production. The scarcity of fresh tomatoes during these months strained the puree manufacturing sector, as producers contended with limited availability of raw materials and rising operational expenses.
However, the latter part of the year brought some respite, as improved weather conditions and government interventions, such as procurement initiatives in major tomato-growing states, led to a stabilization of prices. Increased tomato supplies in November contributed to a reduction in retail prices, which positively impacted the cost structure of tomato puree production. Despite the price corrections, the sector faced challenges in offsetting the earlier price shocks, which had a lasting effect on overall market dynamics. This year highlighted the strong dependence of tomato puree prices on the fluctuating supply and pricing of its primary feedstock, tomatoes
Tomato puree is a thick liquid made by cooking and straining tomatoes. The term tomato puree has different interpretations in different regions; like in the USA, it is an unseasoned processed food, whereas seasoned versions are prevalent throughout Europe.
The difference between tomato puree, paste and sauce lies in the consistency; generally, the puree is much thicker and richer in flavour. Tomato puree contains antioxidants, including lycopene, beta-carotene, and vitamin E & C, which help reduce blood pressure and improve overall immune function.
Culinary, Consumer Goods, Food and Beverage
Solanum lycopersicum fruit puree
Galla Foods, Kiril Mischief, China Kunyu Industrial Co., Ltd., Aditi Foods (India) Pvt. Ltd, Riviana Foods Inc.
CurrencyUS$ (Data can also be provided in local currency)
Supplier Database AvailabilityYes
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The tomatoes are harvested, followed by washing and sorting. Then they are cut into smaller pieces and heated to concentrate the flavour extracted in the next stage. After a series of cooling and sterilization processes, the puree is sent for bottling and packing.
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