The Mutti factory in Montechiarugolo, a small town in northern Italy, operates at full capacity during the summer months, processing nearly all of its annual production within just two months. As one of three industrial sites for the Italian tomato sauce manufacturer, the factory runs around the clock from July to September to produce its three main products: cans of "polpa" (crushed tomatoes), bottles of "passata" (tomato puree), and tubes of concentrate. The factory's operations are closely linked to the tomato harvest in the Emilia-Romagna region, which supplies all of its raw materials. Francesco Mutti, the fourth-generation head of the family business, explains that the factory must process 100% of the tomato transformation and 75% of the finished product manufacturing within 70 days. To preserve the texture and flavor of the tomatoes, the company aims to process them within 24 hours of harvest. During the peak season, up to 200 loads of 25 tons of tomatoes arrive daily, with a total of over 300,000 tons expected this year. This intense schedule underscores the importance of timing in maintaining product quality. Over the past 30 years, Mutti has grown significantly, increasing its revenue from 14 million euros in 1994 to 777 million euros in 2025, with 60% of that revenue coming from outside Italy. The company has focused on enhancing its product line and positioning its basic tomato-based products as high-value branded items, capitalizing on the global interest in Italian gastronomy. To ensure the quality of its raw materials, Mutti has introduced a bonus-penalty system that rewards farmers for delivering high-quality tomatoes and penalizes those who don’t meet the standards. This system has helped improve the overall quality of the produce over time. Quality control is a key part of Mutti's production process. All incoming tomato shipments must pass through a quality control booth where tomatoes are scanned and evaluated using an artificial intelligence tool. This tool assesses factors like sugar content, pH levels, the presence of green or diseased tomatoes, and color. Based on the evaluation, tomatoes are classified into one of five quality categories, which determines a variable bonus on the purchase price. At the end of the season, the top sixty producers with the best average quality will receive an additional bonus if they have delivered at least 500 tons. After passing quality checks, the tomatoes are transported through a network of waterfalls and pools for sorting and washing. The loads are then distributed evenly among the five quality categories to ensure a consistent raw material supply. The goal is to maintain uniformity in texture, taste, and color for the end consumer. The factory then processes the tomatoes through cold extractors that separate the different layers of the fruit. The majority of the flesh is crushed into small pieces to make "polpa," which is then canned after a brief heating phase. The juice and remaining flesh undergo a longer cooking process to make the puree and concentrate. The entire production is highly automated, with cans, bottles, and tubes produced at high speed. The factory will continue operating until the end of September, after which it will shift to a "winter mode," focusing on packaging, tomato sauces for pizza, and large formats intended for the restaurant industry. During this period, the workforce will be reduced by half. Climate change is also affecting the harvest schedule, with the season starting earlier than it did four years ago. The harvest season has advanced by more than 15 days over the past 30 years, accelerated by rising spring temperatures. While Mutti has not yet had to change its production process, the company is increasingly considering the impact of these environmental shifts on its operations.