Product-related information

Brix in tomato paste refers to the concentration of soluble solids after water is removed. In global trade, 28–30°Bx is the most widely used standard, offering the best balance between cost efficiency and product performance.

Brix in tomatoes refers to the percentage of soluble solids, mainly natural sugars and acids, in fresh tomatoes. It is a key indicator of flavor, ripeness, and processing efficiency. Typically, fresh tomatoes have a Brix level of 4–7°Bx, while higher Brix tomatoes are preferred for producing high-quality tomato paste with better yield and lower processing costs.