Knowledge for Development

Relevant publications


Processing of fresh-cut tropical fruits and vegetables: a technical guide

J.B. James, T.  Ngarmsak and R.S. Rolle, Food and Agriculture Organization of the United Nations, Regional Office for Asia and the Pacific Bangkok, 2010.Assuring the safety and quality of fresh-cut produce necessitates the selection of high-quality horticultural produce for processing, and the implementation of good practice during processing operations in order to maintain produce quality and assure safety of the final product. This technical guide reviews in detail from a theoretical and practical perspective, the critical issues that must be addressed if fresh-cut products are to meet consumer and market demand for convenience, quality and safety. It provides a case study on fresh-cut processing in Thailand, and describes, the fresh-cut processing of selected fruits and vegetables produced in Thailand. It should be of practical value, to small processors, trainers, extension workers and non-governmental organizations (NGOs) who provide training and support to individuals engaged in the production of fresh-cut tropical produce for sale. It also provides a useful source of information for consumers of fresh-cut tropical produce.

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Identification of problems in processing of underutilized fruits of the tropics and their solutions.

R.S.W. Wijeratnam, Acta Horticulturae. (ISHS) 518:237-240, 2000.Many exotic tropical fruits remain underutilized due to the complex circumstances that encompass the production, and marketing of these commodities.  Production and post harvest handling procedures practised in tropical regions perpetuate heavy losses, while inadequate infrastructural facilities cripple marketing prospects. Processors are faced with high production costs due to low yields obtained during processing, inadequate supplies of desired quality raw material and the high cost of packaging. Problems are faced when attempts are made to meet quality standards stipulated by sophisticated markets. Solutions to these problems lie in the establishment of organized systems of production and the introduction of suitable postharvest handling procedures. Research and development inputs are necessary with regard to selection and breeding of varieties suitable for specific processing purposes, product development, storage etc. Scientists need to provide support services to processing plants with regard to selection of machinery and equipment, trouble shooting and staff training in quality maintenance, management and handling of equipment. Waste management issues must also be addressed. Processors should have access to new technology and be provided with adequate infrastructural facilities, particularly with respect to market information, credit facilities, transport and communication. Exploitation of the potential of underutilized fruit crops will not only benefit the countries in which they are produced, but also cater to the increasing demand for exotic products in the developed world.

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The Market For Tropical Juices In Europe

U.M. von der Linden, Fruit Processing, July/August 2004.This paper aims to familiarize Latin American exporters of tropical purées, juices and concentrates with (1) characteristics, (2) prospects / trends and (3) distribution channels of the European juice market, focussing on innovations and trends. It highlights the guava market as an example for an interesting evolving submarket with its multifold applications in the fruit juice industry. A list of innovations for processing guava juice is provided.

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The Fruit Industry in the Caribbean Production, Processing, Marketing & Future Prospects

J.A. Francis, Comuniica, Año 5  (6) : 48-59, 2001.An overview of the subject is presented, with information on processing and marketing. There is international consensus that the global trade in tropical fruits will continue to expand. The Caribbean has shown that it numbers among the international players in the tropical fruit industry. However, expansion in market share necessitates the adoption of innovative strategies for overcoming the constraints and meeting the challenges, which face the fruit sub-sector. All industry players from both the public and private sectors must be involved.

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Promotion of underutilized tropical fruit processing and its impact on world trade

S.K. Roy, ISHS Acta Horticulturae 518: XXV International Horticultural Congress, Part 8: Quality of Horticultural Products, 2000.Most of the underutilized fruits of the tropics are often available only in local markets and practically unknown in other parts of the world. A large number of these fruits have the ability to grow under adverse conditions and are also known for their therapeutic and nutritive value. Because of their curative properties, these fruits have been used in traditional systems of medicine since time immemorial. In addition, quite a few of these fruits have excellent flavour and a very attractive colour. There is always a market demand all over the world for new food products, nutritious and also delicately flavoured. The underutilized tropical fruits have an important role to play in satisfying these demands. Many of these fruits are highly perishable and difficult to store in the fresh form. Some of them are not easy to eat out of hand. A few are not acceptable as a fresh fruit, because of high acidity and/or strong astringent taste. However, all these fruits have unlimited potential in the world trade in their processed form. This will provide an opportunity to consumers all over the world to enjoy these tropical fruits in the form of processed products. This paper deals with the processing of some of the important tropical fruits which have tremendous potentialities in the world market.

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Principles and practices of small- and medium-scale fruit juice processing

R.P. Bates, J.R. Morris and P.G. Crandall, FAO, Italy, 2001.This bulletin presents both theoretical and practical information on the processing of fruit and vegetable juices, covering both the principles and practices of small and medium-scale fruit juice processing. It aims  to fill the gap in information available to professionals as well as private entrepreneurs, mainly in developing countries. It is the medium and small-scale agro-industries that more appropriately fill the needs and capabilities of these countries, considering the available volume of production and the capacity of local markets to absorb products. The bulletin is divided into two parts. The first gives the general principles of fruit and vegetable juice processing. It starts with a general history and background of juice production and continues through fruit composition, juice grades, harvesting and post-harvest handling of the fruit, and on to the general principles of juice manufacturing and presentation. It also covers the processing of related products such as jams, jellies, pectin, essential oil, etc. The second part describes in detail the processing of specific juices as well as the major by-products. Citrus juice, especially orange juice, receives particular attention. Specific chapters are dedicated to grape, apple, stone fruits as well as a long list of tropical fruits. The methods of processing of major vegetable juices are also covered.

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Potential for Small-Scale Processing & Marketing of Tropical Fruits in the Kandy, Galle and Horana Divisional Secretariat Divisions of Sri Lanka

A.H.M.S.W.B. Abeyrathne and H. Jaenicke, The International Center for Underutilised Crops, Sri Lanka, 2006.This report provides information on the feasibility of producing and marketing processed products from tropical fruit species in three locations in Sri Lanka. This study, which is part of a larger South-Asian research project on the processing and marketing of underutilised fruits, was conducted in the towns of Kandy, Galle and Horana and their peripheries. Field-level primary data were collected through semi-structured interviews and qualitative and quantitative approaches were adopted for the analysis. Samples were drawn using stratified random sampling and cluster sampling methods. The report presents information about consumer behaviour, and about the marketability of tropical fruit products. A map of the supply chain for underutilised fruits products in Sri Lanka is also presented.

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Processing Fruits: Science and Technology. Second Edition

D.M. Barrett, L.P. Somogyi and S.H. Ramaswamy, CRC Press, Boca Raton, USA, 2004.This book explains the changes fruits undergo during processing, and details processing for a range of fruit types, including tropical fruits such as carambola, lychee, mango and papaya, covering their chill sensitivity and irradiation.

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Governance of technological innovation in the tropical fruit commodity chains in Latin America.

E. Montenegro; L. Temple, O. Quiros, J. Ruales, E. Coudel, H. Devautour; C. Soulard and B. Hubert; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Paris, France, Proceedings of a symposium on Innovation and Sustainable Development in Agriculture and Food, Montpellier, France, 28 June to 1st July 2010, hal-00521298, 2010.The analyses costs conventional mobilized benefits for the ex ante evaluation of the feasibility of technical innovations in the agri-food chains are criticized in their capacity to integrate the economic and environmental externalities that structure the development of the innovations. This communication proposes to undergo a methodology that puts in complementariness diagnoses, participating analyses multicriterion and investigations with actors of chains for the ex-ante evaluation of the feasibility of technical innovations different. The application is realised in different chains from processing of fruits in Latin America (Brazil, Costa Rica, Ecuador, Mexico). The results allow characterization of the conditions of supplying fresh fruit and the conditions of organization of the chains in the implementation of interactions between different actors; they are strategic elements of the feasibility. They also show the necessity to improve the methodological picture proposed to activate "systems of chain innovations" that improve the processes of governance of the technological directions in relation to their environmental impacts and social.

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Optimization of processing parameters for cloudy passion fruit juice processing using pectolytic and amylolytic enzymes

M. Telesphore; Qian He Pakistan Journal of Nutrition 8: 1806-1813, 2009.The effects of Pectinex Ultra SP-L concentration, Amylase AG XXL concentration, incubation temperature, pH and incubation time on juice yield, turbidity and viscosity of cloudy passion fruit juice were studied. Enzyme-treated passion fruit pulp sample showed increase in juice yield and turbidity with reduction in viscosity. Response Surface Methodology (RSM) was employed to optimize the hydrolysis conditions for production of cloudy passion fruit juice using enzymatic hydrolysis. The coefficient of determination (R2 values) for juice yield, turbidity and viscosity were greater than 0.900. Statistical analysis showed that Pectinex ultra SP-L concentration, Amylase AG XXL concentration, incubation temperature, pH and incubation time had effect at linear, square and interactive level on yield, turbidity and viscosity. Under the optimum conditions, juice yield extracted from enzyme treated passion fruit pulp was 95.02%, with turbidity 724 NTU and viscosity 1.84cP corresponding to the increase in yield and turbidity by 23% and 31.63% respectively with 0.56 cP decrease in viscosity.

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Proceedings of the Tropical Fruits in Human Nutrition and Health Conference 2008

R. Stanley, R. Dietzgen and M. Gidley, Proceedings of the tropical fruits in human nutrition and health conference 2008, Gold Coast, Australia. 8-11 November, 2008. Department of Employment, Economic Development and Innovation, Brisbane, Queensland. 2009.This conference contains several papers relating to innovations in processing, such as the use of by-products from mango processing as a source of functional compounds, and mango processing to retain the bioactive compounds such as carotene and pectin.

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Optimization of guava juice and powder production

C.A. Chopda and D.M. Barrett Journal of Food Processing and Preservation 25 (6), 411-430, 2007.Enzyme treatment of guava puree was optimized for yield and clarity by first determining the most effective concentration, then varying both incubation time and temperature. Application of Pectinex Ultra SP-L® was optimal using 700 ppm enzyme for 1.5 hr at 50°C. Clarified guava juice was clearer (89.6%) when prepared using ultrafiltration (MW cut-off 40-60kDa) rather than plate and frame filtration (82.8%); however the latter was higher in both soluble solids and ascorbic acid. Clarified guava juice powders were made using freeze-drying, spray drying and tunnel drying. The freeze-dried product had superior quality; however the spray-dried product was stable and may be more economical. Sensory panellists ranked the cloudy juice prepared from aseptic guava puree highest, and there were no significant differences between the juices from pasteurized, clear nectar, freeze-dried puree powder or juice powder.

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Intergovernmental group on Bananas and tropical fruits and the common fund for commodities workshop on Opportunities and Challenges in the World Markets for fruits and tropical products, Guangzhou, China 29 November–1 December 2007.

FAO, Rome, Italy, 2007.The workshop highlighted the latest developments in technology, market structure, and trade policies in tropical fruits and their processed products. Trade in fresh and processed tropical fruit products had increased dramatically over the last 15 years, with average annual rates of growth in excess of 4% per annum. This growth had been accompanied by changes in production technology, market structures, consumer preferences and trade policies, all of which were intertwined and difficult to analyse separately. This complexity posed many uncertainties and challenges to producers and policy makers in developing countries, who found it difficult firstly to understand the current situation and secondly to transform these changing trade environments into opportunities. 

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Cuba’s Tropical Fruit Industry

W.E. Kost, Electronic Outlook Report from the Economic Research Service, USDA, FTS-309-02, April 2004.Cuba’s tropical fruit industry primarily caters to domestic markets with fresh fruits that are staples of the Cuban. Plantains and bananas account for over 70% of production. Tropical fruit production fell with Cuba’s collapsing economy in the early 1990s. With ideal climate and land resources, production potential remains high. Production and demand will both recover and grow as Cuba’s economy recovers. If commercial relationships with the USA were restored, Cuba could initially look to US sources for quality tropical fruits for Cuba’s growing tourist market. Eventually, as Cuba’s economy and its tropical fruit sector recover, the USA could provide new market opportunities for an increasingly competitive Cuban tropical fruit sector.

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Promotion of Productivity and Trade of Fruits and Vegetables Through Management of Africa Fruit Flies (AFFI)

Technical Advisory Note, ICIPE, Nairobi, Kenya, 2007.The research project No. 426  “Initiative to promote productivity and trade of fruits and vegetables through management of African fruit flies -AFFI-” (phase I) was established to directly address the primary constraints in quality fruit production in Africa by providing suitable fruit fly management technologies and skills through extensive farmer training and local and regional capacity building. The project through a phased programme of activities was involved in developing and testing, cost-effective and environmentally-friendly package of fruit fly control/management options. The initiative represented a unique multi-disciplinary and multi-institutional effort to develop, test and adapt fruit protection technologies for African fruit growers through applied/adaptive research. Research activities were conducted in benchmark sites in participating African countries in East, South, West and Central Africa where fruit flies are widespread and where there has been lack of substantial investments in fruit fly research and control techniques.

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Indonesia: The transparent margin partnership model: linking mango farmers to dynamic markets

R.S. Natawidjaja, Y. Deliana, W. Rusastra, T. Perdana, T.A. Napitupulu, H. Sulistyoningrum and Y.M. Rahayu, Final report of case study component 2, submitted to the RegoverningMarket programme, Bandung, June 30, 2007.The main objective of the study is to generate policy lessons and working methods to guide public policy makers and private actors in supporting greater inclusion of small-scale producers in dynamic markets. The study shows that the transparent margin system is a co‐innovating marketing institution which provides small farmers access to a modern market supply chain. Evolution of the innovation has created dynamic changes at the producer level. Factors that support small farmer inclusion are the farmer’s ability, willingness, and trust to make changes, and receive its benefit. Sustainability of the transparent margin system is dependent on commitment, level of trust in the partnership, the transformation of marketing institution, an innovative learning process, risk managements, and the role of rural production organisation in the marketing system. The innovation of the partnership can be replicated by facilitating and giving incentives to the supply chain champion.

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Growing Mali’s Mango Exports: Linking Farmers to Markets through Innovations in the Value Chain

Y. Sangho, P. Labaste and C. Ravry, World Bank, Washington, DC, USA, 2010.The key innovation that allowed Mali to overcome obstacles arising from its situation as a landlocked country and secure access to this market was the testing and implementation - through a partnership with private operators - of a multi-modal transportation system for the export of fresh produce that would provide an alternative to air freight. Thanks to project intervention, the feasibility and profitability of using refrigerated containers all the way to the destination market in Europe, with a combination of road, rail and sea freight, was demonstrated. This innovation basically opened the way to accessing the large and growing market of sea-freighted export of perishables. This new means of transport is also good from an environmental point of view by drastically reducing the carbon foot print resulting from this trade. Once the initial innovation was tested and validated economies of scale could be achieved and the size of the potential market for Malian producers and exporters of mangoes changed dramatically. Creating the linkages between farmers and this market required the piloting of a new and stronger supply chain that has in turn brought innovative practices upstream and downstream.

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Evaluation of Mango Processing into Fluid Products for Improved Provitamin A Supply

S. Neidhart, A.L. Vasquez-Caicedo, S. Schilling, P. Sruamsiri and R. Carle, The Global Food & Product Chain — Dynamics, Innovations, Conflicts, Strategies,  Deutscher Tropentag, October 11-13, 2005, Hohenheim, Germany, 2005.Apart from the appropriate process technology, the production of high-quality food equally depends on the selection of the proper raw material. This experience can be particularly exemplified by mango processing. In this contribution, the influence of proper raw material selection and thermal processing steps involved in small-scale batch and continuous industrial manufacture of fluid mango products on resulting provitamin A values is discussed. The provitamin A value of mango fruits and products is determined by their contents of β-carotene stereoisomers differently contributing to vitamin A biosynthesis. Concerning the selection of suitable mango cultivars at appropriate processing ripeness, accumulation of β-carotene during postharvest ripening of nine Thai mango cultivars was assessed. The vitamin A potential was evaluated at different ripening stages unequivocally defined by a ripening index. Subjected to the same postharvest ripening conditions, only those cultivars developing a bright yellow-orange mesocarp colouration resulted in high vitamin A values of 892–1573 retinol equivalents / 100 g mesocarp dry weight at their fully ripe stage. Exponential development of mesocarp colour and all-trans-β-carotene levels, respectively, with the ripening index was described for each cultivar, allowing the selection of fruits of high provitamin A values for processing by easily accessible quality parameters. Modern industrial year-round mango juice production is mostly based on puree intermediates produced during peak harvest seasons. The fruit component in the final nectar usually implies several heating treatments in the form of steam peeling, thermal inactivation of endogenous enzymes prior to enzymatic pulp liquefaction, and pasteurisation of puree and nectar, respectively. However, heat application in continuous processes is restricted to periods below 1 min. In contrast, simple small-scale batch processes at the household level require only the final pasteurisation of the filled product but by heat application for an extended process time. The effects of such thermal treatments on β-carotene degradation and isomerisation were studied by mimicking the processes at laboratory scale and by verifying the observations by stepwise process control at pilot-plant scale. The importance of fluid mango products produced at different scales as provitamin A source was demonstrated. Necessary plant physiological and technological prerequisites were identified.

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Industrial high pressure processing of avocado products: emerging trends and implementation in new markets

Conference, Cairns, Australia, 5 - 9 September, 2011.High-pressure processing (HPP) technology emerged as a post-harvest, post-packaging technique for high-value avocado products in the late 90s. The North American avocado processing industry was the main drive for this innovative technology, which during the current century started to become mainstream for high-value propositions such as fresh avocado pulp or guacamole in both Mexico and the USA. The market trend towards products that can be labelled as “natural”, “minimally processed”, “with no artificial ingredients” and a clean label pushed the level of its implementation. This, together with the evolution in the technology and the improvement of HPP industrial equipment - which in the beginning of 2011 are 35% more productive and cost effective than those of i.e. 2007, or up to 50% when compared to those of 2005 - allowed HPP systems to cross borders and broaden their utilisation outside North America. In the last 24 months, avocado processing industries in Chile, Peru, Spain, Australia or New Zealand have integrated HPP lines in their plants, in an effort towards NPD, value-added propositions, market expansion, and better management of stocks and logistics.

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High pressure processing: novel technology for preserving avocado slices

A.B. Woolf, R. Wibisono, J. Farr, M. Wohlers, I. Oey,, I. Hallett, S. Olsson, M. Farrell, G.C. Fletcher, C. Requejo-Jackman.  Proceedings of The World Avocado Conference, Cairns, Australia, 5 - 9 September, 2011.The objective of this research was to study the effect of high pressure processing (HPP) on the quality, physiology and microstructure of avocado slices. Avocado slices were subjected to HPP (High Pressure Processing) treatment with pressures of 200 to 600 MPa and durations of 3-10 min. The samples were examined immediately after treatment to evaluate changes in colour profile, polyphenoloxidase (PPO) activity, and changes in microstructure, respiration rate and ethylene production measured immediately after treatment. Flesh colour was affected to some extent, with L (lightness) and C (chroma) values decreasing after HPP treatment. However, these changes were not evident to the eye. HPP dramatically reduced respiration rate and ethylene production 1 hour after treatment, and, after 17 hours at 20°C, almost complete elimination was observed after treatment at higher pressures. HPP was found to increase PPO activity and activity increased with higher pressure exposure. Microscope observation (Cryo-SEM) showed changes in the structure of the cell wall, disruption of the cellular network and coalescence of oil vesicles at 600 MPa. The results of this study have shown that HPP has dramatic and potentially beneficial effects in terms of reducing respiration rate and ethylene production of avocado slices. Effects on colour, while measurable, were not readily apparent to the eye. Further work is required to examine the effects on shelf life of avocado slices.

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