processing opportunities for breadfruit...opportunities fresh fresh controlled and modified...
TRANSCRIPT
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PROCESSING OPPORTUNITIES FOR BREADFRUIT
RICHARD BEYER
NUKU’ALOFA
SEPTEMBER 2016
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WHY BREADFRUIT? – INCONVENIENT SHORT SHELF LIFE
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VITAMINS (Per 100 g)
Pantothenic acid 0.5 mg
Vitamin B1 (thiamine) 0.2 mg
Niacin 0.9 mg
Vitamin B6 0.1 mg
Choline 9.81 mg
Vitamin C 29.1 mg
Vitamin E 0.1 mg
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MINERAL CONTENT OF BREADFRUIT (PER 100g)
Phosphorus 30 mg Calcium 17.1 mg Sodium 2.0 mg Potassium 490.3 mg Iron 0.5 mg Magnesium 25 mg Zinc 0.1 mg Copper 0.13 mg Manganese 0.11 mg
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PROXIMATE ANALYSIS
CARBOHYDRATE 53% to 76% – a 1,4 glucose AMYLOSE
– a 1,4: a1,4,6 AMYLOPECTIN
– a 1,2
FIBRE 4.9%
PROTEIN 1.05% to 1.3%
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TRADITIONAL PROCESSING TECHNIQUES
LACTIC FERMENTATION
Sea soaked (salt)
Wrapped in leaves
Fermented
DRIED
BAKED AND DRIED
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SCIENTISTS CANNOT IMPROVE ON
NATURE LIFE AND DEATH PROCESSES
NATURAL MATURATION
COLD STORAGE (EVERY 10 OC DROP IN
TEMPERATURE SLOWS DOWN PROCESSES BY 50%)
LIFE PROCESSES PRODUCE CO2
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PRESERVATION FREEZING
FREEZING IS NOW INSTITUTIONALISED
RECIEPT
INSPECTION
PEELING
DESEEDING AND MANUAL CUTTING
BLAST FREEZING
FROZEN STORAGE < - 18oC
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OPPORTUNITIES
FRESH
FRESH CONTROLLED AND MODIFIED ATMOSPHERE (28 days at 8oC)
FROZEN FREE-FLOW
EXTRUSION
LATEX
STARCH / FLOUR
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BREADFRUIT FLOUR
1. THE PROCESS IS EXPENSIVE (Air has to have a relative humidity of less than 40%)
2. WHAT ARE YOU GOING TO DO WITH THE FLOUR?
3. ADVANTAGE IS ‘GLUTEN FREE,’ STATUS
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FOR SUSTAINABLE FOOD PROCESSING
1. RAW MATERIAL SUPPLY (FARMERS)
1. TECHNOLOGY EQUIPMENT TO AFFECT CHANGES
2. THE MARKET
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MESSAGE
TALK TO EACH OTHER
THERE WILL ALWAYS BE A DEMAND FOR BREADFRUIT IN
ONE FORM OR ANOTHER
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THANK YOU
MALO
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Breadfruit Product Development in Tonga
- Collaborated Project with TUA -
Minoru NISHI (Nishi Trading Co. Ltd) &
Tokyo University of Agriculture (TUA)
Technical Session #4: Breadfruit Processing
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Name Affiliation/Research Field
Tonga
Minoru NISHI Nishi Trading Co. Ltd
Soane PATOLO MORDI
Taniela HOPONOA Live & Learn Environmental Education
MAFF & other Ministries
Japan
Tamae SUGIHARA TUA/Social & livelihood structure
Hidekazu TOYOHARA TUA/Use of local botanical resources
Hiroshi ISHIDA TUA/Nutritive analysis
Tomohiro NOGUCHI TUA/Processing technology
Kiyoshi TAJIMA TUA/Appropriate technology and its extension
Noriaki IWAMOTO TUA/Rural economy & social business
Funded by TUA: 2013.04-2016.3
Members:
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Background of the research
1 Corruption of squash boom and economic difficulties
Expansion of squash production for Japanese market in 1980s: 22,000t
in 1991 & 2003 22,500t (55 % of total export) → only 1,000t in 2000
← Competition with Mexican squash
Long storage of squash in Hokkaido
Land development = destruction of agro-forestry
Poor production
2 Health problems caused by imported foods (cheap
SIPI & canned corn beef
3 Diminishing of local resources: Dependent on imported foods and
limited use of local crops increasing poverty
To solve the above challenges by: ①Focusing on BF (typical type of local resources in South Pacific islands) ② Finding new processing technology and marketing channels
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Research structure, topics and prospected results
Breadfruit
(Artocarpus altilis.)
Processing
(Powdering)
Marketing
(Social business)
①Traditional use of native plant resources (BF) and its changing process
②Farming systems and livelihood structure of local people
③Nutritive usefulness of BF
④New processing technology for drying & powdering of BF
① Increase of self-sufficiency rate of foods by substituting imported wheat flour ② New exportable products other than squash ③ Recovery of identity as native pacific islanders by consuming traditional foods
Results
Topics Structure
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Name of island No. of
villages/communities
No. of samples Age of HH No. of family
member
Tongatapu 3 325 53.9 6.0
Ha’apai 6 161 50.8 5.2
Vava’u 11 245 54.7 4.6
Niuatoputapu 4 177 48.1 4.0
Niuafo’ou 7 86 53.4 4.7
Total 31 994 52.5 5.1
Source: Survey in 2013.
Characteristics of respondents
Resources Survey
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Source: Survey in 2013.
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100% Others
Kea Tala
Mefisi
Aveloloa
Kea
Maopo
Mafala
Loutoko
Puou
Varieties of BF Kea Tala
Mefisi Aveloloa
Puou Loutoko Mafala Maopo Kea
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0%
20%
40%
60%
80%
100%
No
Yes
Planting of BF
Source: Survey in 2013.
Number of BF (plants/respondents)
0123456789
10
Bush Allotment
Home Garden
Source: Survey in 2013.
【Home Garden】 【Bush Allotment】
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0%
20%
40%
60%
80%
100%
No
Yes
Sales of BF
Source: Survey in 2013.
TALAMAHU Market (Tongatapu)
Tongatapu: 80 % households sell BF Outer islands: 100 % for self consumption and 70 % of products are wasted
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Nutritious Analysis
Water Protein Fat Carbohydrate Ash
Kea 11.3 2.6 1.1 82.1 2.9
Kea Tala 11.0 3.3 0.8 81.2 3.7
Puou 9.8 2.6 1.2 83.9 2.5
Maopo 10.8 2.4 1.1 82.4 3.3
Mafala 12.2 3.1 1.7 80.0 3.0
Aveloloa 11.0 2.6 1.1 82.7 2.6
Mefisi (edible portion)
8.7 0.3 1.5 85.1 3.4
Loutoko (edible portion)
8.4 0.4 3.7 84.1 3.4
Mefisi (core) 8.9 9.6 2.7 73.9 5.6
Loutoko (core) 9.9 7.9 2.5 73.5 6.2
(g/100g)
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Minerals
Na K Ca Mg P Fe Zn Cu Mn
Kea 18 926 30 102 38 1.2 0.2 0.17 0.24
Kea Tala 2 1247 33 104 49 0.5 0.2 0.15 0.21
Puou 23 554 51 91 34 0.8 0.1 0.07 0.08
Maopo 6 1670 28 85 45 1.1 0.2 0.01 0.16
Mafala 22 2166 51 75 38 1.1 0.2 0.01 0.21
Aveloloa 11 1079 41 90 36 1.0 0.2 0.08 0.19
Mefisi (edible portion)
1 1043 57 86 59 1.2 0.2 0.18 0.25
Loutoko (edible portion)
0 1035 62 95 67 1.0 0.2 0.14 0.14
Mefisi (core) 40 901 317 109 23 3.1 1.2 0.96 0.42
Loutoko (core) 29 1000 298 62 21 1.8 0.6 0.88 0.17
(mg/100g)
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Summary
1.No big difference between varieties
2.Nutritious contents:
(1) Mainly in Carbohydrate
(2) Protein: Core portion contains over 10 times
higher protein than edible portion
% of protein will be changed by removal % of
core portion
(3) Rich in minerals
3.Peeling of skin and core removal should be constant in order to get constant quality of BF flour
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Manufacturing Process of Main Products
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BF
Faikakai with lolo
Local community
Nishi trading
Conducted by
Peeling Baking
Steaming Smoking
Co
con
ut
Su
gar
can
e
Coconut milk
Scraping Pressing Heating
Ad
ded
Su
gar
Bo
ttlin
g
Hea
tin
g
Seal
ing
Sugar
Bottled Lolo Bottling Sealing Lolo
Peeling
Mas
hin
g
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Processing of BF Flour
1. Peeling and slicing by Kiyoshi-kun
2. Soaking in water
3. Drying by sunshine and fan (solar energy)
4. Milling
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1. Peeling & Slicing
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Dried Soaked for 60 min.
0min.
300min.
Effect of salt concentration on BF color.
N.T. Water 0.05% 0.1% 0.2% 0.5% 1.0%
N.T. Water 0.05% 0.1% 0.2% 0.5% 1.0%
2. Soaking
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3. Drying
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Just after soaking (Drying start) After 4 hours drying
N.T. Water
Treatment 1% NaCl
Treatment N.T.
Water Treatment
1% NaCl Treatment
Change in color during the drying process
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4. Milling
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Bread making 1. Wheat Flour with Rice flour or BF flour
Rice BF
Wheat Flour 220 220
Rice Flour 30 -
BF Flour - 30
Honey 40 40
Whole Milk 180 180
Butter 20 20
Salt 4 4
Dry Yeast 3 3
Panasonic SD-BMS105
BF Sample: Mafala(2014/1/15)
Product 1: Bread
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With Rice Flour With BF Flour
Weight 413.5g 423.5g
High 16.1cm 15.4cm
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g
Corn Starch 100
Rice Flour (C3) 100
BF Flour 40
Sugar 30
Olive oil 6
Salt 3
Dry Yeast 5
Water 225
Panasonic SD-BMS105
Bread making 2. Gluten Free Bread with BF Flour
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g
Rice Flour 30
BF Flour 10
Cocoa 20
Baking Powder 2.5
Sugar 40
Egg White 25
Yam 80
Water 75
Product 2: Karukan (Japanese Traditional cake)
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http://www.aucklandnz.com/pasifika/pasifika-festival-food-recipes
Product 3: Faakakai (Breadfruit Dumplings in Coconut Caramel Sauce)
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Processing of frozen Faakakai
Variety: Kea, Loutoko A:control B:FKK 190g + Sugar 30g (13.6%) C:FKK 190g + Sugar 40g (17.4%) Data:2015/3/27
With sugar
Freezing
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0
1
2
3
4
5Hard
smell
taste
sweet
color
total
0%
just after the production1 month later
0
1
2
3
4
5Hard
smell
taste
sweet
color
total
10%
just after the production 1 month later
2 months later 3 months later
0
1
2
3
4
5Hard
smell
taste
sweet
color
total
20%
just after the production 1 month later
2 months later 3 months later
0
1
2
3
4
5Hard
smell
taste
sweet
color
total
30%
just after the production 1 month later
2 months later 3 months later
Puou
Ex.Ⅰ
Results of Sensory Test
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Promising Products of BF & Local Resources
: Already experimented
Liquid fertilizer
Special pork fed by BF
Natural glue by latex
Wrapping materials by
leaves
Etc. ……
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Local Resource
•←Traditional Wisdom
•Awareness campaign At School・Univ At Home
•Afforestation
•Work Book/DVD
•Tongan Food Menu Book
•Recovery of identity as native pacific islanders
New Products
•←Scientific Technology
•WORK SHOPS
•New exportable products
•self-sufficiency rate of foods by substituting imported wheat flour
Community Business
NISHI TRADING
FROZEN CUT FRUITS
POWDER BREAD PANCAKE
COOKED Retort pack Bottling Vacuumed
Pack
Liquors Beer
Liquid Fertilizer
P
NZ P T
P
T
T
Value Chaine and Community Business of Mei (Tongan Breadfruits)
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Collaboration with Local Communities: Learning from Local Knowledge
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Collaboration with Local Communities: Demonstration of New Products
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Multi-Cultivar Tree Demonstration Plot
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Global Mana
•Food – Energy - Water
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Global Mana
•Engineering solutions for standardized production of breadfruit fruit into flour.
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QC Engineering 1. Eliminate Variation in Picking
2. Eliminate Variation in Cutting
3. Eliminate Variation in Drying
4. Eliminate Variation in Milling
5. QC Checks and Guidelines
• Importance of group compliance
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Global Mana Equipment
1. Pickers
2. Ripening sensors (upcoming)
3. Peelers
4. Slicers
5. Small electrical dryer
6. Small solar heat dryer
7. Container Dryer system
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40' HQ Container Dryer
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Assembly
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Exploded View
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Clean and Washable
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Lights - Cleaning
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Insulation
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Prep Area
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Racks
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Heat Distribution
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Technical Considerations on Heat and Humidity
Sources of Heat
Solar Electrical Power
Solar Heat Power
Clean Burn Oven
Emergency Electrical Power
Equalizer – outside air pump
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Technical Considerations on Heat and Humidity
Constants
Relationship between heat and humidity
Benefit of Island Production – almost constant heat and almost constant humidity
Computerized heating systems can equalize the drying temperatures and humidity making it constant each time
Heat curve computer managed
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Technical Considerations on Heat and Humidity
Variables
Variability in the system occurs based on the amount of breadfruit added into the dryer each time – more breadfruit means more heat absorbing mass and more liquid to extract.
System could be calibrated by weight.
Best method is calibration by determining how much heat is absorbed and adjusting the system based on heat absorption measured size.
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Technical Considerations on Heat and Humidity
Solutions for Variables
In a repeatable closed system our technology will be designed to obtain the same results each and every time without human intervention standardizing quality by standardizing the output.
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Costs
Research has been funded by Global Mana
Components built at low costs
Costs TBD
Profitability model is 0% - cost will be our cost, our focus is volume, so the cost for machinery is our cost for all participating with us
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Global Mana
•Engineering solutions for standardized production of breadfruit fruit into flour.