Dr Kasi Sundaresan March 14 2012

iTi Tropicals Inc

Presentation Outline Growing conditions and process flow

• Banana • Passion fruit • Guava• Acai • Mangosteen• Acerola• Coconut water • Camu Camu • Soursop

Conclusion

Exotic Tropical Fruits

• Tropical fruits stem from the tropical parts of the world, where the climate is warm.

• These types of fruits need a tropical or subtropical climate to grow.

• Well-known tropical fruits are bananas, mangoes, papayas, pineapples, coconut, guava etc

• Some of the recent exotic fruits are acai, pomegranate, mangosteen , passion fruit etc

• Tropical fruits are particularly flavorful, sweet, juicy, and tender, making them appealing to people of all ages.

Tropical Fruits

Pineapple PapayaCamu Camu SoursopPassion Fruit

Acai Pink Guava TamarindMangosteenCocoa Fruit

Mango Dragon fruit Banana Acerola Hibiscus

Innovation Trends

• Innovation drives value

• Health Trends dominate Juice innovation

• Growing importance of Health and Wellness has significantly altered consumption and buying behavior

• Low sugar/Low calorie juices for children is a major trend

• Juices containing Tropical fruits led consumer trends• • “All Natural” is a growing trend

BananaBanana is the common name for a fruit and also the herbaceous plants of the genus Musa

There are over four hundred varieties of bananas

Yellow Cavendish being the most favored in America. First domesticated in Papua New Guinea.

Bananas are now grown in 130 countries worldwide.

Americans consume an annual average of twenty-five pounds of bananas per person.

Growing conditions for bananas

• Bananas are grown in every humid tropical region and constitutes the 4th largest fruit crop of the world.

• The plant needs 10 - 15 months of frost-free conditions to produce a flower stalk.

• High temperatures and bright sunlight will also scorch leaves and fruit, although bananas grow best in full sun.

• Freezing temperatures will kill the foliage.

Our Bananas from Ecuador

Our Bananas from Ecuador

Process Flow banana Puree

1. Bananas are Washed and Graded

2. Ripening Rooms

3. Peeling Station (Manually)

4. Mashing into Puree

5. Addition of Acid

6. Deseed

7. Homogenize

8. De aerate

9. Pasteurize

10. Cool

11. Final Pass Through Filter

12. Aseptically Pack

Vacuum pump

Food Applications

• Bread • Cakes• Fruit beverages• Yogurt• Ice cream and Sorbets • Baby food

Passion fruit • Scientific Name:- Passiflora edulis

• In the 16th century, Spanish Christian missionaries stumbled upon Passion Flower and adopted it as a symbol of the death of Christ

• There are about 600 known species of passion fruit found worldwide.

• Perennial, woody, climbing vines, many of which are tropical.

Types of Passion fruit • There are 2 types of commercial

grown passion fruit. The purple passion fruit, and the yellow passion fruit.

• Fruit of the yellow passion fruit is deep yellow and similar in shape but slightly longer than the purple passion fruit.

• Passion fruits contain numerous small, black wedge-shaped seeds that are individually surrounded by deep orange-colored sacs that contain the juice, the edible part of the fruit.

Growing Conditions • Passion fruit is adapted to tropical/

subtropical conditions and will not tolerate severe freezing temperatures

• Passion vines prefer a slightly acid soil• Vines will not tolerate waterlogged conditions

for long periods. • Fruits are harvested when they have dropped

to the ground. • Green or immature fruits should not be picked

off the vine as they will not ripen, they will also be off flavored and have a higher concentration of cyanogenic glycosides (a toxin produced by the vine).

• Fruits should be collected daily• A passion fruit orchard may have a life span of

2.5-3.0 years

Commercial Challenges • From seed to fruit takes 5-9 months for first fruit. Its relatively a short

term crop

• The fact that it has a short life span (2.5 years), re-planting preparation is needed at least a year before.

• Passion fruit needs good water irrigation, but does not tolerate flooding or heavy rain in sustained periods.

• Weather changes do create a challenge(examples 2008 and 2009)

• Demand has been steady growing, specially on NFC due to the smoothie boom. Demand peaked in 2007 and 2008. Global demand has created shortages.

Process Flow NFC Passion Fruit Juice

Raw material inspection and reception

Selection of fruit

Extractor

Juice finisher Screens 1.0 and 0.5mm

Magnet trap

Juice tank 1

Centrifuge

Juice tank 2

Pasteurizer

Cooler

Cold wall storage tank

Screener (50 Mesh) PCC 2

Screener

Defective Fruit Peel, seeds

Pulp removal

Pulp

Metal Detector PCC3

Filling and packaging

Freezing storage

Reject contaminant product

Contaminants Ferrous

Process Flow Concentrated Passion Fruit Juice

Raw material inspection and reception

Selection of fruit

Extractor

Juice finisher Screens 1.0 and 0.5mm

Magnet trap

Juice tank 1

Centrifuge

Juice tank 2

Evaporator

Cooler

Cold wall storage tank

Screener (50 Mesh) PCC 2

Aroma injection

Defective Fruit Peel, seeds

Pulp removal

Aroma recovery

Pulp

Metal Detector PCC3

Sterilizer

Filling and packaging

Temp 100ᵒC Holding time 45 Sec

Reject contaminant product

Gases

Contaminants Ferrous

R&D Applications

• Fruit beverages• Smoothies • Yoghurt bases • Jelly • Ice cream and

sorbets • Puddings

Guava

• Guava fruit (Psidium guajava) is originated from tropical America.

• Guava fruit spread to Southeast Asia including Indonesia, to South Asia, India and  Sri Lanka.

• Guava contains key nutrients like: vitamin C, carotenoids (vitamin A).

• Guava fruits is one of the richest source of natural pectin

• The flavor is described as sweet, musky, strong and highly aromatic .

Guava

• Guava is grown as a shrub with height up to 10m• Plants are propagated from seeds • Guava trees start bearing fruit from the fourth year • The tree flowers and bears fruits all through the year • The fruit is a berry and the fruit consists of a fleshy

pericarp and seed • The fruit takes 17-20 weeks to grow but the fruit is

harvested 2-3 weeks before ripening • It needs very less irrigation and cannot tolerate frost

Process Flow Guava Puree

1. Fruit receiving and storage

2. Washing , disinfection and scrubbing

3. Sorting and classification

4. Extraction , Blanching and finishing (2 in line filters )

5. Pasteurization

6. Packing and filling

Applications

• Fruit juices and beverages• Jams, jellies, and preserves• Nectar• Baby foods• Smoothies

Acai Berry

The species Euterpe oleracea is usually called Açaí Palm, '[fruit that cries or expels water‘]

Acai is considered to be one of the top Super foods in the world

It typically looks like a grape or blueberry but is slightly smaller and darker in color.

There is a large seed inside the berry with a small amount of pulp.

Tastes like a blend of berries

Growth and Harvest of Acai Berry

It is harvested in the rainforests of Brazil.

The season in Brazil for acai is from July to January.

The berries are unique because they grow in bunches like bananas.

A single palm tree can grow between three to eight bunches of Acai Berries at a time. 

It is hand picked by climbing the palm tree and removing the branches on which they grow.

Process Flow acai

Fruit reception

Weighing station

Washing

Blending and Depulpingding Tank

Finisher

pH correction

Filecond oil separation Filtration

Pasteurization

Emulsification

Cold storage

Filtration

Freezing

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Applications

• Juices and other beverages• Smoothies• Energy drinks• Ice cream and sorbets

Mangosteen Scientific name :- Garcinia mangostana

Mangosteen is commonly known as "The Queen of fruits" in parts of Southeast Asia.

Mangosteen fruit consists of a deep purplish rind, a succulent white pulp (four to eight segments), and between one and five seeds. Mangosteen fruit rind, while typically bitter, contains xanthones and other compounds that demonstrate impressive health benefits. The pulp, on the other hand, is pure taste-bud bliss

The number of stigmas on the bottom of a mangosteen fruit tells how many segments of edible flesh are present inside.

Mangosteen Mangosteen cultivation is currently

limited to Malaysia, Indonesia, Thailand, Vietnam, India and the Philippines.

Young trees do not produce fruit generally until 10 years of age.

The trees need humid, tropical environments to thrive and produce fruit.

The mature tree reaches a height anywhere between 10 and 25 meters.

The fruit gets harvested from a mature tree twice a year. Mature trees can yield anywhere from 400 – 900 fruits.

Health benefits of mangosteen

The mangosteen has a distinct flavor that many describe as a mixture of strawberry, peach and vanilla.

The outer shell contains insect-repelling substances which discourage insect infestation.

The plants have antiviral, antibacterial and antifungal qualities to protect themselves.

40 known xanthones.

Process Flow mangosteen puree

Fresh fruit reception

Washing

Crown cutting (Manually)

Washing

Remove peels

Pulp extraction

Finisher

Physico- chemical analysis

. Pasteurize 95 C for 40 seconds

Frozen

Filling and storage at -18 C

Applications

• Beverages and desserts• Marinades, salad dressings, sauces• Ice cream and sorbets• Yogurt and smoothies• Pie fillings and baked goods

Camu Camu

Scientific Name :- Myrciaria dubia

Camu-camu fruit has the highest recorded amount of natural vitamin C known on the planet.

The fruit is approximately 2 centimeters in diameter and has a purplish red skin with a yellow-whitish pulp.

The nutritious pulp has a citrus taste.

Growth conditions of camu camu • Camu-camu tree will grow in tropical

and subtropical climates.

• Camu-Camu grows mostly in flooded or swamped areas of the Amazon rainforest.

• The plant requires lots of water, but will withstand flooding and fairly cold temperatures, though not frost.

• Camu-camu trees can continue to bear fruit for decades.

• Trees begin to bear fruit after about 4 to 6 years.

Camu Camu nutritional facts

• The extraordinarily high Vitamin C content (in the order of 2-3% of fresh weight) is the most important property of the Camu Camu

Process Flow Camu camu puree

Fresh fruit reception

Dispatch for production

Weighed

Washing

Brushing

Pulp extraction

Refining 0.4mm

Physico- chemical analysis

. Pasteurization

Filtration

Filling and storage at -18 C

Applications

• Functional fruit juices and beverages• Natural juices• Yogurt• Desserts • Cereal bars

Acerola • Malpighia garba

• The fruit is bright red, 1.5-2 cm diameter, containing 2-3 hard seeds.

• It is juicy, often as much sour as sweet in flavor.

• The Acerola tree grows naturally in the West Indies, Central America and northern Latin America.

• Acerola Juice is common in Brazil and Surinam.

• It's also called Barbados cherry, Puerto Rican cherry  and West Indies cherry.

Growth and cultivation of acerola

• A bushy shrub up to 20ft. The bush often form small multi-trunked trees.

• Flowers usually appear after periods of rainfall or irrigation.

• Flowering may occur any time during the year (depending on local rainfall and climate patterns), and can last year-round.

• After flower set, fruit soon follows and will ripen in just 3-4 weeks.

• The fruit prefers to grow in warm to hot climates, with temperatures reaching 85-90F.

• Trees grow well in slightly acidic soil

Process Flow: Acerola

Fruits Grading and sorting Water

Weighting

Selection and washing

Extraction

iFiltration (1.5mm)

De aeration

Blend tank and filtration

Filling

Frozen

Pasteurization

Applications

• Functional beverages• Nutritional supplements• Desserts• Preserves• Smoothies

Coconuts • Coconuts are called the “Tree of

Life” • At the time of harvest coconuts are

oval and covered with a smooth skin.

• Underneath this skin is a thick fibrous layer.

• The next layer is the shell of the seed.

• Adhering to the inside wall of the shell, is the coconut "meat“.

• Coconut cream is derived by pressing the meat.

• The fluid inside the seed cavity is known as coconut water.

Dissecting the Coconut: What’s it made of?

Growth and cultivation of coconuts • Botanical Name : Cocos nucifera • Coconut palm is a tall, slender and

uniformly thick stem. • It has a massive crown with large

numbers of leaves, bearing bunches of nuts in their axils.

• The fruit is known as a fibrous drupe. It takes one year for the fruit to mature.

• The coconut palm blooms 13 times a year yielding on an average 60 nuts per year.

• They require high humidity, regular rainfall, and warm temperatures to thrive..

Coconut cream • Coconut cream is the emulsion

extracted from mature endosperm (kernel) of the coconut fruit with or without any addition of coconut water/water.

• Coconut cream is a special treat for those who love a smooth and fibrous mouthfeel.

• It can enhance the aroma and taste of the dishes.

Coconut water

• Coconut water is the clear, free flowing liquid obtained from the inside of a coconut.

• It is the purest liquid second only to water. It is naturally filtered for nine months through the dense fibers of the coconut.

• Coconut water is naturally sterile, has five essential electrolytes, no fat, no cholesterol and no added preservatives

• It is excellent for replacing lost electrolytes from exercise and illness

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Pictures of nut receiving at the Sambu facility

Coconut water is processed in Indonesia

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Pictures of nut receiving at the Sambu facility

Coconut water is processed in Indonesia

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Process Flow: SS Coconut Water

Sorting, Breaking and Collection of Fresh Coconut Water

Filtration

Cooling (Temperature < 10oC)

Holding Tank

Il Separation of oil

Cooling

Filtration

Sterilization

Cool 25oC

Filling

Aseptically Packed

Labeling of Coconut water

Coconut water can be safely labeled as 100% fruit juice.

• According to the Codex Alimentarius Commission 2004, coconut water can be included as a fruit juice.

• The brix for single strength coconut water is set at 5 by Codex regulations.

• The preparation of coconut juice that requires reconstitution of concentrated juices must be in accordance with the minimum Brix level established in the Annex.

• The FDA mandates that coconut be considered a tree nut for labeling purposes.

Applications

• Fruit beverage blends• Ice cream and sorbets• Smoothies• Energy drinks• Sports drinks

Soursop • The soursop (Spanish guanábana, is

native to Mexico, Central America, the Caribbean and northern South America.

• It is a large, dark-green fruit and the flesh of the fruit consists of an edible white pulp and a core of indigestible black seeds.

• The green leathery skin of the soursop is inedible and covered with pliable spines, protecting fibrous white segments of acidic fruit within.

• Its flavor range from strawberry and pineapple mixed together to sour citrus flavor notes contrasting with an underlying creamy roundness of flavor reminiscent of coconut or banana.

Growing conditions of Soursop

• The soursop is adapted to areas of high humidity and relatively warm winters and temperatures below 3 °C can be fatal.

• The beautiful, shiny-leaved Soursop can grow up to 12 m (39 ft) tall and reach 20 cm (0.65 ft) diameter trunk.

• The pyramid-shaped tree branches all the way from the beginning of the trunk.

• Soursop flourishes and bears fruit throughout the year.

Process Flow: Soursop

Fruits Grading and sorting Water

Washing

Peeling

Extraction

iFiltration

De aeration

Cool C

Filling

Aseptically Packed

Sterilization 94-96C for 60 sec

Applications

• Jams and preserves• Ice cream and sorbets• Nectars• Candies• Smoothies

Challenges of using these exotic fruits

• Cost

• Seasonal fluctuations

• Limited availability

• Processing and shelf stability

• Nutritional losses

• Allergen and labelling status

Adulteration in Tropical fruitsEconomic Adulteration • Addition of sugar – At least 5%. • Mixing of an inferior variety of the fruit. Example grape in

pomegranate, totapuri with alfonso .

Color

Add Sulfites higher than 10ppm

Acids added

Diluting the fruits as some don’t have established standard of identity

Conclusions

• “Eat your fruits and vegetables” is a statement that has been heard in every household.

• Fruits and vegetables provide essential vitamins, minerals, fiber and other substances that are important for good health.

• Tropical fruits are highly versatile and taste delicious in both sweet and savory dishes.

• The hunger for new and interesting foods has helped more tropical fruits find their way into mainstream American diets and the list of new fruits entering markets continues to grow.