Canned Tomato
Canned tomato is produced by processing whole or piece tomatoes through canning, which preserves the fruit for extended storage. The product is classified as a processed food ingredient and is typically stored at ambient temperature in sealed containers.
Prices, specifications and international trade for canned tomato under HS 200210.
Canned Tomato Price
Published reference · Jul 1, 2026
Canned tomato is quoted in USD/t at ITA. Historical customs values may differ from the headline reference.
Explore canned tomato pricesCanned Tomato Exports and Imports
Italy led reported canned tomato exports in 2025, at $1.8B.
Compare canned tomato exporting countriesCanned Tomato Specifications and Quality
Canned tomato grading factors include Acidity (pH), Colour, flavour and odour, and Texture and firmness.
Grading Factors
Quality assessment for canned tomato considers Acidity (pH), Colour, flavour and odour, and Texture and firmness.
- Acidity (pH)
Product must have a pH above 4.6 for low‑acid classification, requiring appropriate thermal processing to ensure commercial sterility.
- Colour, flavour and odour
Canned tomato must exhibit normal colour, flavour and odour characteristic of tomatoes, free from abnormal discoloration or off‑notes.
- Texture and firmness
The texture should be reasonably firm and characteristic of canned tomato, without excessive softening, dry cells or fibrous portions.
- Wholeness/segment integrity
At least 50 % by weight of drained fruit must be present as whole pieces or segments, depending on the style.
Typical Specification Ranges
Canned tomato specifications record drained weight percentage of whole pieces, ph range for low‑acid canned tomato. These are typical ranges, not guarantees for an individual lot.
| Drained weight percentage of whole pieces | from 50 % |
|---|---|
| PH range for low‑acid canned tomato | from 4.60 |
Common Defects
Recorded defects for canned tomato include Excessive trimming, Abnormal discoloration, and Off‑odour or off‑flavour.
- Excessive trimming
Considered a defect when trimming is excessive, creating serious gouges in halved or sliced pieces.
- Abnormal discoloration
Any abnormal colour change in the tomato flesh or added ingredients is a defect.
- Off‑odour or off‑flavour
Presence of flavours or odours foreign to tomato is a defect.
- Dry cells or fibrous portions
Dry or fibrous sections that affect appearance or edibility are defects.
Certifications
Certifications documented for canned tomato include Codex Standard for Low‑Acid Canned Foods (CXC 23‑1979) and Codex Standard for Canned Fruits and Vegetables (CXC 2‑1969). Their applicability depends on the individual product and shipment.
- Codex Standard for Low‑Acid Canned Foods (CXC 23‑1979)
Specifies hygiene, processing and end‑product requirements for low‑acid canned foods, including tomatoes.
- Codex Standard for Canned Fruits and Vegetables (CXC 2‑1969)
Provides general principles of food hygiene and quality specifications applicable to canned tomato.
Canned Tomato Facts and HS Code
Canned tomato belongs to processed produce within produce, nuts, spices and food ingredients. Its customs classification covers HS 200210.
Canned Tomato HS Code
| Product type | Finished |
|---|---|
| Position in the chain | Processed |
| Category | Processed produce — Produce, nuts, spices and food ingredients |
| HS codes | 200210 |
| Quoted in | USD/t |
| Reference location | ITA |
Production & Handling
Processing steps for canned tomato include Harvesting of ripe tomatoes, Sorting and grading of whole or piece tomatoes, Washing to remove dirt and residues.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Processing steps |
|
Packaging
Typical canned tomato packaging includes Hermetically sealed metal can and Vacuum‑packaged can.
- Hermetically sealed metal can
Canned tomato is packed in a hermetically sealed metal container that provides commercial sterility.
- Vacuum‑packaged can
When packed according to specific guidelines, the label may indicate “vacuum packaged” to denote reduced headspace.
Uses & Risks
Canned tomato is used in Tomato sauce, Soups and stews, and Ketchup and condiment blends.
End Uses
- Tomato sauce
Concentrated cooked tomato product used as a base for pasta, pizza and other dishes
- Soups and stews
Ready‑to‑heat tomato‑based soups and stew bases for retail and foodservice
- Ketchup and condiment blends
Processed tomato puree blended with sugar, vinegar and spices for condiment markets
- Ready‑to‑eat meals
Canned tomato incorporated into prepared meals such as chili, pasta sauces and casseroles
Uses and Related Commodities
| Downstream industries | Food manufacturing, Restaurant and catering services, Retail grocery sector |
|---|
Canned Tomato Questions
- What hygiene requirements must be met when producing canned tomatoes?
- Canned tomatoes must be commercially sterile and placed in hermetically sealed containers. The heat process must be established by competent persons with expert knowledge of thermal processing, taking into account microbial load, storage temperature, preservatives, water activity, product composition, and container size. Low‑acid canned foods with a pH above 4.6 require careful thermal processing to prevent growth of microorganisms such as Clostridium botulinum.
- What post‑harvest defects are commonly observed in tomatoes that can affect canned tomato quality?
- Typical defects include yellow shoulder, black mould from skin wounds, internal cloudy spots caused by stink‑bug damage, tomato fruit worm infestation, and white‑fly infection. These defects can lead to qualitative and quantitative losses in the value chain and may require removal before canning to ensure product safety and quality.