PEOPLE

A U.S. Department of Agriculture rule-change proposal, if adopted, would raise the viscosity levels in all three grades of tomato ketchup to make it thicker. The Southeast Missourian asked people about their preference for the condiment.

Teresa Blankenship: "I like thick ketchup. I think it should be thicker because it doesn't stay on the French fries. Even the thick ketchup falls off."

Deanna Jesberg: "I think ketchup is fine the way it is, but it's OK if they make it thicker by using natural ingredients. It isn't a high priority, but a thicker ketchup might sell better and make people happier."

Marilyn Mirly: "I think the ketchup I use is thick enough and that people have a choice of buying a thick or a thin ketchup. I might try a thicker ketchup, but I would not pay any more for it."

Dave Wilson: "I think ketchup is fine the way it's made now. The thickness doesn't concern me, just as long as it tastes good. I just buy whatever is on sale."

Rodney Arnold: "I would purchase a thicker ketchup if they made it thicker, as long as they put it in a squeeze bottle. If it was thicker it would not run into the other foods on the plate. That's my pet peeve."

Mark Conrad: "I like thick ketchup, but I would not want it any thicker than the way it is now. I might try it if they made it thicker. I guess I could always thin it down."