Here is another story looking at product development focussing on premium products which avoid heat treatment in processing.
The BRIS process uses ambient temperature air which has been dried using heating and silica gel to a few percent relative humidity, in a counter current drying tower.
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This application by Naturex, a French company more focussed on natural ingredients for the food & beverage, nutrition and health and personal Care industries, is a first for them. The products main selling point appears to be their good organoleptic properties and their ease and quality of reconstitution.
Sometimes I expect more when I read. Headline like this one, probablyq because I am alive.
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Reading further this is a company that sells chlorine and sulphite based chemicals for fruit and vegetable rinsing. They now offer a service based on analysing the untreated water and developing a custom dosage regime for the factory's particular circumstances.
I would have thought that the chemical dosage is normally done on site using trial and error, but it makes publicity and marketing sense.
This is probably the best technical information I have seen aimed at the training of small scale vegetable and fruit processors. The first book covers the principles of post-harvest handling, storage and processing of fruits and vegetables while the second provides recipes and guidance to put these principles into practice.
click image for free acces to these books
The books We’re developed for trainers working with household processors in Afghanistan, but the information is so comprehensive that it will be useful for a range of users including the new small scale food processing enterprise.
The first book of 85 pages covers the following in detail, using a clear and simple style supported by many photographs and drawings.
WHY DO WE NEED TO PROCESS FRUIT AND VEGETABLES?
POST-HARVEST HANDLING AND STORAGE
PROCESSING: INTRODUCTION TO GENERAL PRINCIPLES
Principles of food preservation
Overview of fruit and vegetable processing techniques
Summary of small-scale fruit and vegetable processing techniques
Processing pre-treatments for fruit and vegetables
Description of processing methods for fruit and vegetables
POST PROCESSING PACKAGING AND STORAGE
HYGIENE AND SAFETY
The second book of around 90 pages covers the detail of producing a whole range of products as listed below from the table of contents:
Processing outline for dried fruit and vegetable
Processing outline for Jam and Jelly
Fruit jam or jelly – process details and quality
Carrot and lemon jam
SAUCES AND CHUTNEYS
Processing outline for sauce and chutney
Sauce and chutney – process details and quality assurance
Italian style tomato sauce
Italian style tomato sauce
Tomato sauce or ketchup
Tomato puree or simple concentrate
Tomato concentrate (non-cook method)
Coriander chutney (chatni gashnizeh)
Tomato chutney (Chatni Badenjani Romi)
Chili chutney (Chatni Morchi Sorkh/Sabz )
Processing outline for lactic acid fermented pickles (atchar)
Fermented pickles – process details and quality assurance
Process outline for fruit and vinegar
Fruit vinegar – quality assurance and processing notes
If you have any interest in processing vegetables and fruit, these books are really highly recommended.
Over the years I have seen many attempts, and been involved in some myself, where there has been an attempt to introduce vegetable production in resource poor communities. This one – The African Market Garden (AMG) seems to address a number of the problems I saw and refreshingly provides some hard information on costs and incomes.
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.
I would have liked to have seen a bit more on the heat sensitive components of the three Amaranthus varieties used as feed and some mass balances to compare the degree of drying with the nutrient changes.
It is also interesting to note that AJFAND is a free online journal and that is edited by Professor Ruth Oniang’o. A few of the other articles that caught my eye were.
Use of dried kapenta (Limnothrissa miodon and Stolothrissa tanganicae) and other products based on wholde fish for complementing maize-based diets. Anna Haug et al.
Production of protein concentrate and isolate from cashew (Anacardium occidentale L.) nut. Semiu Ogunwolu et al.
So now we need to grow our vegetables under cover to stop “the critters” soiling them and effecting our health?
from: The Packer (click image for full story online)
Reminds me of the reaction when you suggest sun drying to someone as an appropriate technology. The immediate reaction is “but what about the safety” not realising the majority of the worlds dried fruit is sun dried.
Which in turn illustrates the marketers “skill” to have come up with the natural sun dried concept to the upper income shoppers at Woolworths, five years ago.
The value chain is a recent formalised system for evaluating and understanding the issues up stream and downstream of a food processing operation that can effect its viability. An example of a value chain from Cambodia is given below.
The full article presents information on process, technology and equipment in tabular form.
I am interested in how this type of “technology” which every successful business had mastered during its development becomes formalised and then becomes a buzzword that is widely used but seldom impactfuly implemented. It becomes a kind of tick the box issue that all projects should have but few utilise innovatively.
This is mainly hurdle technology where shelf stability is achieved by a combination of processes and ingredients rather than a single one. The focus is on water activity rather than moisture and allows the production of more sophisticated shelf stable foods that the traditional sun dried vegetable. The contents of the manual below gives an idea of its breadth and depth.
CHAPTER 1 FRUITS AND VEGETABLES: AN OVERVIEW ON
SOCIO-ECONOMICALAND TECHNICAL ISSUES 3
1.1 Trade and global trends: Fruits and vegetables 3
1.2 Traditional consumption 4
1.3 Economic and social impact 4
1.4 Commercial constraints 5
1.5 Post-harvest losses and resource under-utilization in developing countries 6
1.6 Pre-processing to add value 8
1.7 Pre-processing to avoid losses 8
1.8 Alternative processing methods for fruits and vegetables in rural areas 8
CHAPTER 2 BASIC HARVEST AND POST-HARVEST HANDLING
CONSIDERATIONS FOR FRESH FRUITS AND VEGETABLES 19
2.1 Harvest handling 19
2.1.4 Packing in the field and transport to packinghouse 26
2.2 Post-harvest handling 29
2.2.1 Curing of roots, tubers, and bulb crops 29
2.2.2 Operations prior to packaging 30
2.2.3 Packaging 31
2.2.4 Cooling methods and temperatures 33
2.2.5 Storage 35
2.2.6 Pest control and decay 37
CHAPTER 3 GENERAL CONSIDERATIONS FOR PRESERVATION OF FRUITS AND VEGETABLES 39
3.1 Water Activity (aw) concept and its role in food preservation 39
3.2 Intermediate Moisture Foods (IMF) concept 44
3.3 Combined methods for preservation of fruits and vegetables: a preservation concept 46
CHAPTER 4 EXTENSION OF THE INTERMEDIATE MOISTURE CONCEPT TO HIGH MOISTURE PRODUCTS 55
4.1 Preliminary operations 56
4.2 Desired aw and syrup formulation 57
4.3 Example of application 60
4.4 Packaging methods for minimally processed products 74
4.5 Transport, storage and use of fruits preserved by combined methods 75
4.6 Quality control 79
CHAPTER 5 PROCEDURES FOR VEGETABLES PRESERVED BY COMBINED METHODS 83
5.1 Preliminary operations 83
5.2 Combined optional treatments 86
5.3 Packaging methods 91
5.4 Transport, storage and use of vegetables preserved by combined methods 92
5.5 Quality control 95
The manual can be read online or downloaded as pdf files for each chapter.
Is this really a new technology? too often I’ve read about the next new drying technology but the changes haven’t been significant for many years. At the end of the day that cost is a major issue where many new technologies have failed.