Technological Processing of the Tomato (Lycopersicum esculentum) and the Project of Industrial Viability by Luis Alberto Rico Arabinar. The present investigation was carried out to determine the aptitude of two varieties of tomatoes in the process of manufacturing concentrations, as well as quantify its loses and performance and evaluate the acceptance and the quality of the product through organoleptic and microbiological analysis. This consists of two parts: First- The laboratory investigation consisted in the elaboration of tomato concentrations. This was done with two varieties, Rio Fuego and Santa Clara, three soluble solid concentrations (10, 20, and 30º brix), and two types of thermal pressure treatment (washing with water at 89º C for 30 minutes and pressure cooking at 110º C for 10 minutes). This was followed by a microbiological analysis, and an organoleptic evaluation of the product. The two tomato varieties were found to adapt as fresh fruit as well as for industry. On the other hand, the organoleptic characteristics of the final product (concentration) presented satisfactory results (5.5/7 points) concerning the test panel; the treatments of 20 brix were the most accepted. The microbiological analysis of the concentration demonstrated the product's sanitary quality. Second-The industrial viability of the project was, in part, carried out while visiting the Omerque Zone and trying to understand its problems of production, commercialization, etc. As well as present a manufacturing presentation of the concentrations in the before said zone. After performing a technical and financial feasibility study, it was determined that the study would prove to be profitable according to VAN (valor actualizado neto) and the TIR (tasa interna de retorno). VAN= $16,717.60 US, TIR= 20.30% (without external financing). VAN= $16,346.80 US, TIR= 25.01% (with external financing). Key Words: Tomato, Concentration, Processing, and Project.