The mechanical reduction of plant tissues into a soft, moist mass, a key step in producing fruit and vegetable juices, purees, sauces, and nectars. Pulping ruptures cells to release juice and soluble solids while screens or finishers separate skins, seeds, and coarse fiber to the desired texture. The degree of pulping controls cloud, viscosity, and mouthfeel, and it influences extraction yield and subsequent processing such as pasteurization. Equipment must be hygienically designed for easy cleaning, since pulp residues spoil rapidly, and processors balance thorough extraction against the release of bitter compounds from seeds and skins.