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It must be thickerer. Therefore, it must take more tomatoes to make the "high specific gravity" type.

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Why would a canned tomato puree with high specific gravity usually be more expensive then one with lower specific gravity?

The cost of the higher specific gravity puree is higher because it is more concentrated due to a lower percentage of water. More tomatoes are used to make the same volume of puree if the specific gravity is higher. The specific gravity is a means of assessing how concentrated the puree is. More water is liberated from the tomato puree to make it more concentrated. More tomatoes are used, hence the higher cost.


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