A horrible growing season due to drought in California has caused a 30% reduction in tomato crops for the year. As such, the Heinz plant here in Ontario will be importing 30% fewer tomatoes than they need for optimal production. This will affect the production of three products: ketchup, salsa sauce, and soup. How should a manager working at this plant go about determining what to produce and sell when each product uses the same ingredient (namely tomatoes) with a now limited capacity?