Following on the previous entry that identified the valuable compounds normally left in juice wastes, this article on Food Navigator.com reports on work done by researchers from Cameroon and Belgium.
While citrus is probably the most used source of pectin, this research indicates the potential of tailoring pectin properties through control of the extraction process.
The authors contend that
“Developing countries such as Cameroon import several tons of pectin each year, although there is a vast resource of agricultural products and agro wastes which can be used to produce pectin. In this country, 600,000 metric tons of banana were produced in 2004 with 40 per cent of the total weight of the fruit being wastes which can be used to extract pectin,”
I, however, can not see this type of process making a significant difference in the medium term, because of the shear size of the “resource”. Therefore, maybe some other thoughts next time.
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