How Ketchup is ACTUALLY Made

The ancestor of modern ketchup was completely tomato-free. As far back as 300 BC, texts documented the use of fermented pastes made from fish entrails, meat byproducts, and soybeans.

Modern ketchup as we know it today didn’t debut until 1812 when a scientist named James Mease developed the recipe. The condiment instantly caught the attention of consumers in the US and European markets with companies like Heinz selling 13 million bottles of it.

Today the ketchup industry generates 35 billion dollars in revenue. So, how is it made?