The tomato is actually a fruit.

It's grown from the ovary of the plant, and it has seats.

It's also the most popular one on the planet.

Automation of the counting process in the last century has made that possible, ensuring that tomatoes preserve their number one slot.

There are over 2000 varieties for accounting purposes.

They grow a type with a thick skin and firm consistency, so machinery compare.

Consult them without damaging the flash.

Rotating clippers cut the vine as the harvester drives over.

Crop once called plans travel on an elevator belt open to the harvester.

Inside the harvester, metal prongs shaped the tomatoes to free them from the vines.

On Elektronik, Color Sorter rejects the Green ones.

Conveyor transfers the red ripe tomatoes to a trailer traveling alongside the harvester.

Once they have a load of 22 tonnes, they deliver the tomatoes to the cunning factory.

Here they fill the trailer with water to float the tomatoes out through a door at the side.

The water, dirty from residual soil, drains away through the slats.

In the booth.

Tomatoes land in a clean, water filled channel and hear any rocks sink to the bottom and are removed.

The tomatoes float into a big tank, where jets churn up the water for a more gentle cleansing action.

The tomatoes then head up to a sorting line and travel over metal bones.

Smaller tomatoes full through the gaps.

They'll be used to make tomato juice.

The others fly on past 60 tiny cameras that detect pale or yellows, tomatoes, pneumatic fingers.

Not those tomatoes out of the batch.

It all happens in less than a second.

Now it's the human eye that inspects the tomatoes.

They send any rejects to another part of the factory to make juice.

The rest take the plunge into a very hot bath.

This scolds the tomatoes and listens.

The skins tomatoes then travel on a moving bed of rubber disks.

On this gently pulls the skins away from the tomatoes.

A spray of water washes away the skins, which then full through the rubber desks.

This ensures no masses left.

After peeling, the now peel tomatoes travel on to another conveyor, where sprayers give them another ends.

This conveyor controls the flow of peeled tomatoes into the processing room by meeting the produce as it moves forward ahead.

The dice awaits.

It has three sets of cross cutting blades to make light work of tomatoes.

Tomatoes tumble down a chute into the dicer on a chopped into small cubes.

The dice tomatoes pass workers who pick out pieces that aren't perfectly red.

They also remove any pieces, of course, leaving the cleaning station Ken's queue up for a fellow hand.

Ducks.

Tomatoes flow into metal pockets.

This portions the mild ready for the cans.

The pockets will take forward to meet the cans, now moving in sync below on the bottoms of the pockets open to release the contents into the canvas.

They add hot tomato juice and flavorings.

Lids advanced towards the open cans.

They land on top on a machine, prints the lids to the count's, creating a double scene for a complete seal.

Now, in airtight can'ts, tomatoes head into a hot oven for a quick cooking, which sterilizes them, removing the need to use preservatives.

Cans now get their labels.

They spin across wheels that apply glue to the sites and then roll over paper labels, which is dear to the gloom covered candles.

Is the labeling action slow down the label contains Brandon nutritional information as well as the exact time of production.

This means it could be traced if there's ever a quality issue.

It's taken about one hour for these tomatoes to be harvested and can all that's needed is a tin opener on a recipe.