Tag Archives: processing

GMP & HACCP In Fruit & Vegetable Processing

This is a useful 40 page document from a USAID project. What is interesting about the document is that it addresses two levels, the overall GMP & HACCP process and suggestions on how to introduce them as well as the detailed information on design, finishes, practices, conditions of processing plants that all require attention.

 

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from: USAID
(click image for full story online)

 

The table of contents clarifies the scope of the report.

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Small and Medium Scale Fruit Juice Processing – Free Online Technical Manual

This 220 page book by Bates, Moris & Crandall is available free online via http://bit.ly/FBRDH1

This book covers an extremely wide range of juice processing technologies for a large number of fruits and is published by the Food and Agricultural Organisation.

 

 

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from: FAO
(click image for full story online)

 

This review was originally published in Food Processing Africa.

The book starts with background information that includes history, value of juice, definitions, standards, morphology, composition and safety. It then addresses raw materials including cultivars, seasonality and post harvest handling.

A general description of fruit juice manufacturing, is followed by detailed discussion of juice processing principles focussing on the stabilisation/preservation processes, namely refrigeration, freezing, canning, hot fill, aseptic processing, sterile filtration, chemical preservatives, concentration, jelly and jam manufacture, wine making, dehydration and vacuum drying.

The second half of the book presents very practical and detailed information on specific juice products focussing on citrus, grape, apple, pear, peach, apricot, plums, cranberry, strawberry, blueberry, blackberry, raspberry, cherry, pineapple, mango, passion fruit, guava, papaya, guanabana, acerola, naranjilla, carambola, lychee and banana. The book also covers tomato and carrot juices and complementary products where juices and pulps are an ingredient including jams, jellies, syrups, smoothies, dairy, Sports drinks and even the use of supplements as equipoise that help with athletic performance.

Throughout the material is well presented with photographs, tables, diagrams and flowsheets. While the scientific base is given, the focus is on practical descriptions of industrial process at a very detailed level.

A disappointing feature is the limited focus on process management and commercialisation. The reader would do well to use a book such as “Setting up and Running a Small Fruit or Vegetable Processing Enterprise” to address these.

The book ends with a large set of references.

 

Tomato Cultivation and Processing – Free Online Technical Manual

Another document available for free from The ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA) through Anancy.

 

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from: Anancy
(click image for full story online)

 

This uninspiring cover hides the value of the information and misleads on it breadth – it covers processing and business issues in 16 pages of concise and clear information.

The information covers post harvest handling, quality, hygiene, drying, heat treatment, concentration, pulping and pasting. It includes a very interesting process for the large scale production of paste using muslin bag filtration.

 

Guide to Indigenous Fruit Processing – Free Technical Manual

This is one more of those amazing sources of information that the INTERNET provides for free. In the past if you were lucky enough to know about it you could probably request a copy. Now you GOOGLE and FTP a PDF for free!

 

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from: CPWild
(click image for full story online)

 

Interestingly the information in this manual is the same proven science and technology!

I know Chris Hansmann well, from having worked together on a Cashew Apple Processing project, through the South African Association of Food Scientists & Technologists (SAAFoST) and for having worked for sister R&D organisations. I am therefore confident of the soundness of the science as well as the applicability of the technology presented.

The manual is comprehensive, starting with some of the principles of preservation, moving into the different processes that are applicable (both from a process and a product viewpoint), covering hygiene and nutritional aspects and ending on recipes to be used with these processes.

This is a book you should put in your Technology Directory/Folder for the time you need some good technical information on fruit processing, whether it be for indigenous or other fruit.

 

African Food Processing Company – Cotton Seed Processors (Pty) Ltd

Cotton Seed Processors (Pty) Ltd is part of the Clark Cotton Group of Companies and was commissioned in April 1999.

The extraction plant is situated at Mokopane in the Limpopo Province and is ideally situated for exports to Africa and the import of African raw materials.

The plant was erected to add economic value to cotton seed derived from the Ginning Process by extracting oil from the seed. The versatility of the plant enables the processing of both Cotton and Sunflower Seed allowing it to run year round.

 

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from: Cotton Seed Processors
(click image for full story online)

 

This is a really interesting site as it presents a lot of good information on processing, products and byproducts in the sector. For instance there’s a great overview of the process at http://www.vegetableoil.co.za/Information/Untitled/Process_Flow/process_flow.html

 

FoodProcessing.com

There are a number of articles focussing on new processes at FoodProcessing.com, that make interesting reading.

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While these articles are interesting its also worth your while to bookmark this site, subscribe to its feeds and even join up for their monthly electronic journal – all for free!

The Future of Food Processing: Mixing at the Speed of Sound

The Future of Food Processing: A New Way of Dehydrating

The Future of Food Processing: High Pressure Beats the Heat
FoodProcessing.com
Food processes promise greener processing, cleaner labels and higher-quality food

Turning up the heat in thermal processing

Business Manual -Setting up and Running a Small-scale Dairy Processing Business a Small-scale Dairy Processing Business

This is another food processing based business manual by Peter Fellows like others I have reviewed eg

Business Manual – Setting Up and Running a Small Fruit or Vegetable Business

Business Manual – Small-scale Root Crops and Tubers Processing and Products

Free Online Information – Milling & Baking Enterprise Design

Processing Fruit & Vegetables

The latter being similar to this manual but with more of a technology focus and less of an enterprise focus.

 

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from: CTA Documents
(click image to access manual online)

 

The manual starts off with a discussion of how to identify a market, test its feasibility, serve it and maintain customers and where and how to set up the milk processing plant. Only then are processes and technologies discussed. The manual ends with sections on quality assurance & legislation and planning and managing production and finances.

All the sections of the manual contain practical calculations, tips for success, case studies, chapter summaries and checklists, which help to make the material real and reinforce the learning process.

Valuable practical information including a bibliography, a list of Institutions offering support to small-scale processors, a glossary and a list of acronyms can be found in the appendix.