Course:FNH200/2011w Team13 Strawberry

From UBC Wiki
Flowchart of Strawberry Processing

Introduction

Are strawberries one of your favourite summer fruits? Today the season to buy strawberries is not limited to only one season but year-round. With continuing improvements in our technology, we can now eat strawberries in different forms such as frozen or dried. Our project will not focus on the fresh berry, instead we will focus on the frozen strawberry because it is a fully processed commodity and we are interested in the processing stage of berries. Questions we will be addressing in this project are: What are the economics behind the growing market of frozen strawberries? How are they processed or stored for later consumption? How are they graded for quality? After being processed, how are the wastes of the strawberries taken care of?

The Economics Behind Strawberry Processing

Ripeness of strawberries, from least to most ripe

Production

The United States is the leading producer of strawberries, which includes both fresh and frozen strawberries. Of that production, 25% is frozen processed strawberries. However, Poland is the third largest producer of both fresh and frozen strawberries, the second largest frozen strawberry producer and the top global exporter of frozen strawberries. Thus, the US and Polish frozen strawberry market will be the focus of this project.[1]

Before importing frozen strawberries the berry has already become a processed commodity. Thus, it is important to focus on countries that have a large export or production market, when discussing the topic of strawberry production.

Exports

The majority of Poland’s annual strawberry crop is utilized for frozen production, which is then exported internationally (more then 12,000 tons of strawberries in total).[1] This makes Poland the top exporter of frozen strawberries. Major import markets like Germany, Netherlands, France, Denmark and Sweden consume 73% of Poland’s international frozen strawberry exports annually.[1]

Poland is the only European Union member state that continues to be a major supplier of processed strawberries (i.e. frozen strawberries), because the fresh market industry is more profitable. Poland’s light sandy soils and crop rotation cycle is ideal for lower-quality strawberry types like Senga Sengana, which is the primary strawberry variety grown in the region. Senga Sengana is preferred for processed strawberry products like jams and juices because of its flavor and strong red colour. Other types of strawberries grown for frozen production are: Dukat, Honeyoe, Elsanta, Kent, Polka and Marmolada.[2]

Figure 1: Graph of Leading Frozen Strawberry Exporters from 1997-2002. (Wilder, 2004) This image illustrates Poland's leading influence on the Frozen Strawberry Export Market.

Imports

Canada has a negligible market for frozen strawberries production yet a booming frozen strawberry import market. The minimal production of frozen strawberries in Canada is limited by the decline in national bearing area. Furthermore, any location in North America can technically produce strawberries, taking away any specialization in the strawberry market for Canada. Thus, frozen strawberry exports are minimal. To better illustrate this, in January to November 2002, Canadian produced and exported 276 tons of frozen berries and imported 58,136 tons of strawberries. That means Canada imported 210x more frozen strawberries then it produced. Canada is the third largest importer of frozen strawberries and purchases more than 96% of these imports from the United States.[1]

Figure 2: Graph of Leading Frozen Strawberry Imports from 1997-2002 (Wilder, 2004) This graph illustrates great demand for frozen strawberries from select states.

Strawberry Harvesting and Storage

A strawberry’s ripeness is based on the color of the berry, the ideal color is fully pink or red.[3] When strawberries have reached maturity they are harvested by hand. Before the strawberries make it off the field they are graded based on size, weight and colour. The biggest, best-looking strawberries are used for fresh sale or frozen whole-sale berries, whereas strawberries with imperfections are used in products such as jams or jellies. Strawberries’ red pigment, anthocyanin, is heat sensitive and will brown in warm temperatures.[4] Therefore, after being brought in from the field the berries must be air cooled and held at a temperature as close to zero degrees Celsius as possible.After strawberries are cooled, they are loaded onto flat crates and loaded onto controlled atmosphere transport trucks. Transport vehicles have a modified atmosphere, made of 12-15% carbon dioxide added to the atmosphere.[5]

Individually Quick Frozen (IQF) Strawberries

IQF Strawberry Processing

As stated above, once the strawberries have been harvested they are cooled within a temperature range of 0-2°C. After, they go through an air classifier, a machine that separates the excess materials such as leaves, debris, berry caps and leaves. The berries are then washed where they are submerged into a range of 20-30 ppm of chlorinated water and followed by the process of inspection and grading. Later, they are individually frozen through a blast air freeze tunnel at the temperature of -40°C. [6] Before they are packaged, the IQF strawberries undergo a metal detection for any accidental shards of metal from the machinery.[7] The final step is to package the strawberries and keep them in storage under -18°C.[6]

About IQF Strawberries

Strawberries that are processed using the IQF method, loose less drip when they are thawed because of the smaller ice crystals that form during IQF. With this method, strawberries can maintain their colour and shape better than than those that have been block frozen or sugar-packed. Another advantage is that frozen strawberries were shown to have greater levels of ascorbic and phenolic acid than dried berries. To prevent freezer burn and loss of storage life, packaging in moisture-resistant and air tight packages should be in used.[6]

Table 1: Advantages and Disadvantages of IQF Strawberries

Freeze-Drying Strawberries

Freeze-dried berries are often found in breakfast cereals, trail mixes and oatmeal. It is important to know the processing mechanisms behind freeze-drying and the effects on the strawberries we consume. [8]

Freeze-Drying Strawberries Processing

Freeze-drying strawberries is a rapid processing process.[9] Strawberries are placed in a chamber in which the pressure is less than 4.6 Torr, to prevent the water content from melting. Eventually, the temperature in the chamber is raised to 212°F and ice is then converted from a solid form to a vapour.[10] After the vaporization is complete, the vaporized solvent is removed during a condensation process.[11]

About Freeze-Dried Strawberries

Rapid freezing bypasses the melting stage from ice to water allowing strawberries to retain their original shape (by preventing cell damage) and nutritional content.[12] The quantity of antioxidants remains the same in freeze-dried fruit when compared with fresh fruit. However, the amount of vitamins are compromised [8], and the heat and light destruct flavonoids in the strawberries.[13] Furthermore, rehydration occurs easily in freeze-dried products, due to the porous nature of freeze dried foods.[10]

Lastly, the goal in the freeze-drying process is to remove water content, thus packaging must prevent the absorption of water by the product. Therefore, air tight packaging is required and often oxygen gas is replaced with an inert gas.[14]

Table 2: Advantages and Disadvantages of Freeze Dried Strawberries

Comparing Nutritional Value of Fresh and Frozen Strawberries

FreshFinal.jpg Screenshot.png FrozenFinal.jpg Bag.png

When comparing the nutritional value of strawberries that have been frozen to those that have not been, you can see that both strawberry types are fairly similar. The main difference would be that the berries that have been freeze dried have a Vitamin C content a fair bit lower than the fresh berries. Please note: the serving size on the chart for frozen berries is 221g which is approximately 1.5 times more than that of the fresh strawberries.

Grading of Strawberries

Grading of strawberries for consumption ensures that consumers are eating quality products that do not contain bacteria, viruses, and other disease-causing agents. Therefore, it is of the utmost importance that strawberries are thoroughly checked for defects, such as bruises, insect damage[15], and are not misshapen, mushy, discolored or soft.[16] Surface moisture on the strawberries can promote bacterial growth and should be minimized as much as possible. Also, calyxes which are the green petals of the plant must also be attached to the flesh of the fruit. In Canada, the standard grade for fresh strawberries for consumption is Canada No.1, if all these requirements are met. [3]

Table 3: Grading Factors of Strawberries

Waste

Strawberry processing is used to transform fresh fruit into preserved products, by selecting and eliminating components that are unsuitable for human consumption. This process leads to by-products and waste, these by-products and waste have a closely interconnected relationship in which one industries waste could be a secondary raw material for another.Strawberry waste is organic and therefore decomposes, which means it must be utilized in a timely manner and limits the time for waste storage.[17] Strawberry waste can be used to make pomace, a food additive used in industrial production because of its high Dietary Fibre (DF) content.[18] Other strawberry waste is recycled into new products like compost, Biogas formation, oil extract, re-formed fruit pieces, enzymes and wine and vinegar.

10 Fun Facts About Strawberries

  1. Strawberries are the first fruit to ripen in the Spring.[19]
  2. Strawberries are a member of the Rose family.[20]
  3. There is a museum in Belgium dedicated to only strawberries. Go visit the museum after our presentation![20]
  4. Strawberries are the ONLY fruit with their seeds on the outside or exterior of the fruit.[20]
  5. On average, there are 200 seeds on every strawberry.[20]
  6. Until the mid-nineteenth century, strawberries were considered poisonous in Argentina.[21]
  7. In Ancient Rome, the strawberry was the symbol for Venus, the God of Love.[21]
  8. Eight strawberries contain 140% of the recommended daily intake of Vitamin C for children.[19]
  9. Strawberries are grown in every state and province in the United States and Canada. [22]
  10. "Respondents to a recent national survey labeled strawberry lovers as 'health conscious, fun loving, intelligent and happy." Non-strawberry lovers, on the other hand, were described as "weird, boring, stuffy--picky, fussy eaters who avoid healthy foods.'" [23]

Strawberry Dessert Recipe: Strawberry Fluff

Strawberry Fluff dessert, recipe found below

Ingredients

  • 3/4 cup of boiling water
  • 1 package of strawberry gelatin
  • 1 cup of ice cubes
  • 1-1/2 cups of thawed Cool Whip
  • Fresh fruit (optional)

Directions

  1. Stir boiling water into dry gelatin mix until dissolved. Add ice cubes and stir until completely melted.
  2. Pour 1/3 cup of gelatin into each of four parfait glasses.Refrigerate 1 hours, or until gelatin is set. Let remaining gelatin stand at room temperature.
  3. Add 1 cup Cool Whip to room-temperature gelatin; stir until blended.
  4. Spoon evenly over set gelatin in parfait glasses. Refrigerate 15 more minutes, or until set.
  5. Top with remaining Cool Whip and fresh fruit if desired and enjoy![24]

Reflection

During the off-season of strawberry production in Canada, we rely on frozen berries for consumption. After harvesting, the potential fates for a strawberry are: grading and waste. After grading the strawberry can either be sold fresh to the consumer, or undergo further processing. The nutritional value of fresh and individual quick frozen berries remains virtually the same, whereas some nutritional loss occurs during the freeze-drying process. As a consumer, it is important to understand how food is processed so that you can make informed decisions on what you are consuming.

Conclusion

The demand for strawberry flavored products year-round is on the rise. Canada does not have a large strawberry production market, however, the nation does import an extremely large quantity of strawberries annually. After harvesting, strawberries unfit for human consumption are considered waste. Strawberry waste can be processed into raw material needed for other products. New and advanced technology is essential to meeting consumer demand, methods such as individual quick frozen and freeze-drying processing, which are currently very popular options. Furthermore, how the waste of the processed strawberries is handled is also important as we try our best to use the most of the produce and to eliminate our industrial footprints effectively and efficiently.

References

  1. ↑ 1.0 1.1 1.2 1.3 Wilder, Dwight. (2004). Strawberry Situation and Outlook in Selected Countries. Retrieved March 1, 2012 from, http://www.fas.usda.gov/htp/horticulture/berries/Strawberry%20Situation%20Report%202-10-04.pdf.
  2. ↑ Kingsbury, Agata. (2010). Poland Leads EU IN Processed Strawberries. USDA Foreign Agricultural Service. Retrieved March 1, 2012 from, http://static.globaltrade.net/files/pdf/20100311052228.pdf.
  3. ↑ 3.0 3.1 (2011). Strawberries. Canadian Food Inspection Agency. Retrieved March 6, 2012 from, http://www.inspection.gc.ca/food/fresh-fruits-and-vegetables/quality-inspection/fruit-inspection-manuals/strawberries/eng/1303696857326/1303696941051 Cite error: Invalid <ref> tag; name "Canadian Food Inspection Agency" defined multiple times with different content
  4. ↑ Hossain, Imran. (2010). Report on Strawberry Project. In Scribd. Retrieved March 4, 2012 from, http://www.scribd.com/doc/36171905/Strawberry-Cultivation-Marketing-in-Bangladesh.
  5. ↑ ( 2011). Chapter II. Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce Part III. U.S. Food and Drug Administration. Retrieved March 10, 2012 from, http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm091106.htm.
  6. ↑ 6.0 6.1 6.2 Hui Yiu H., Clark Stephanie., (2007). Handbook of Food Products Manfactoring: Principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods. Frozen Strawberries. Retrived March 18, 2012 from, http://books.google.ca/booksid=mnh6aoI8iF8C&pg=PA800&lpg=PA800&dq=IQF+strawberry+process&source=bl&ots=EVNlk0Boqq&sig=rpicUNdp3c_ivooVb2PoVBfwCME&hl=en&sa=X&ei=r1FmT4bPLJGPigKH9vCiDw&ved=0CFAQ6AEwBjgK#v=onepage&q=IQF%20strawberry%20process&f=false.
  7. ↑ (2012). Metal Detector. Wikipedia. Retrieved March 18, 2012 from, http://en.wikipedia.org/wiki/Metal_detector.
  8. ↑ 8.0 8.1 (2006). Freeze-dried fruits are surprisingly nutritious: Cancer-fighting antioxidants are almost as high as in fresh fruits. American Institute for Cancer Research. Retrieved March 2, 2012 from, http://www.msnbc.msn.com/id/14790572/ns/health-diet_and_nutrition/t/freeze-dried-fruits-are-surprisingly-nutritious/.
  9. ↑ Harris, T. (2012). How Freeze Drying Works. Retrieved February 28, 2012 from, http://science.howstuffworks.com/innovation/edible-innovations/freeze-drying.htm.
  10. ↑ 10.0 10.1 Apex, Lyo. (2008). What is Lyophilization (Freeze Drying)?. Retrieved March 7, 2012 from, http://apexlyo.com/page1.html
  11. ↑ Bellis, M. (n.d). Freeze-Drying & Freeze-Dried Food. Retrieved March 2, 2012 from, http://inventors.about.com/library/inventors/blfrdrfood.htm.
  12. ↑ 
(2012). Freeze-drying. Wikipedia. Retrieved March 1, 2012 from, http://en.wikipedia.org/wiki/Freeze-drying.
  13. ↑ Rice, L. (2011). Dried Fruit Nutrition Health Benefits.Retrieved March 3, 2012 from, http://www.livestrong.com/article/18196-dried-fruit-nutrition-health-benefits.
  14. ↑ (2012). How is freeze-dried food made?. Answers.com. Retrieved March 2, 2012 from, http://www.answers.com/topic/freeze-dried-food.
  15. ↑ (2011). Strawberry Grading and Packing Manual. Ontario Ministry of Agriculture, Food and Rural Affairs. Retrieved March 2, 2012 from, http://www.omafra.gov.on.ca/english/food/inspection/fruitveg/manuals/strawberry.htm
  16. ↑ (2011). Strawberry Information Sheet. National Food Service Management Institute. Retrieved March 1, 2012 from, http://nfsmi.org/documentlibraryfiles/PDF/20110822025159.pdf.
  17. ↑ Hui, Y. H., Barta, J., Cano, M. P., Sinha, N. K., & Guse, T. (2006). Handbook of of Fruits and Fruit Processing. Retrieved March 11, 2012 from, http://books.google.ca/books?id=Vu8gsgLeW-YC&pg=PR12&lpg=PR12&dq=hui+barta&source=bl&ots=2obPXMORdr&sig=lhAa9wVpUrlKxy3KBJwSA4LFdxk&hl=en&sa=X&ei=JcNrT971A6eyiQLY8pXABQ&ved=0CCMQ6AEwAA#v=onepage&q=hui%20barta&f=false.
  18. ↑ Nawirska Agnieska., Uklanska Cecylia. (2008). Waste Products from Fruit and Vegetable Processing as Potential Sources for Food Enrichment in Dietary Fibre. Retrieved March 1, 2012 from, http://jml.indexcopernicus.com/fulltxt.php?ICID=883304.
  19. ↑ 19.0 19.1 (2012). Strawberries & More. University of Illinois Extension. Retrieved from, http://urbanext.illinois.edu/strawberries/facts.cfm
  20. ↑ 20.0 20.1 20.2 20.3 Strawberry Fun Facts. (n.d). London Strawberry Festival. Retrieved from, http://londonstrawberryfestival.com/facts.htm
  21. ↑ 21.0 21.1 (2008). Plant Anatomy 101. Green Fork Utah. Retrieved from, http://greenforkutah.blogspot.ca/2008/10/plant-anatomy-101-strawberries.html
  22. ↑ (2012). Strawberry Fruits Facts Page Information. Grown in California. Retrieved from, http://www.grownincalifornia.com/fruit-facts/strawberry-facts.html
  23. ↑ (2010). Strawberry Facts and Trivia. Pickyourown.org. Retrieved from, http://www.pickyourown.org/strawberryfacts.htm
  24. ↑ (2012). Whipped Cream Was Sooo Last Week (with recipe!). eDiets. Retrieved from, http://healthnews.ediets.com/recipes/whipped-cream-was-sooo-last-week-with-recipe.html
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