Course:FNH200/Projects/2021/Canned Peaches

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Introduction

Canned peaches are a common food item found in many households in Canada and across the globe. The canning process allows for a much longer shelf life than that of fresh peaches, allowing access to the fruit year round in many countries that would not otherwise have access to peaches. Canned peaches are often used in baking and desserts, and can also be eaten on their own as a snack. When stored in cans, manufacturers often add syrup, increasing the sweetness and appeal of the product.

History

Peaches

Peaches were seen as a luxury food within the Americas and throughout Europe. Since they were not widely available and typically only seen during the spring and summer, they were and still are loved by individuals for their juicy and delectable taste. The fruits are not native to Europe or North America and only came to these continents sometime between the 16th and 18th centuries. Peaches originate from Northwest China and eventually began to spread all across Asia. Eventually the fruits spread to other parts of Europe and then to the Americas, largely by way of travelling missionaries. Since the 1700’s, peaches and nectarines in Ontario and BC have been primarily grown for fresh consumption. Since the 1950s, Nova Scotia has also been producing peaches for the fresh market [1].

Canned Peaches

Canning processes date back to 1810, when they were created by Nicolas Appert, a French confectioner and brewer. The process was created after Appert noticed that food cooked in glass jars kept for long periods of time, so long as the seal remained unbroken. While this process took some time to be perfected, it provided great support to the French army at the time and eventually began to spread globally. Canning became very prominent during major wars throughout history, providing troops with basic food and nutrient necessities. Canned peaches were a staple during World War II, providing troops with a morale boosting fruity delight for breakfast, lunch, dinner, desert, or a snack during their time in the field. The canned peaches offered them a taste of home due to the simplicity of the canning process. It was also common for people to consume canned peaches during their day to day leading up to the war. Canned peaches were not only seen as military ration staples, they also began to take over worldwide as a staple in household cupboards.

Production

The majority of canned peaches consumed in Canada are imported from other countries that have suitable climates to grow and produce the fruits such as the United States [2]. In Canada, major production areas include Ontario (81% of the national acreage) and British Columbia (18% of the national acreage). Small plantings also exist in Nova Scotia (<1% of the national acreage).

There are 2 major sectors in the production of canned peaches in the United States of America.

2 Major Sectors:

Growing Sector

Trees of clingstone peaches are planted at farms with adequate climates, and the peaches harvested four-to-five years after planting are transported to the processing plant to be canned. Excess quantities may be stored in controlled atmospheres for short periods before being transported for canning[3]. All peaches selected and used for canning must be harvested within the current season or crop year [4]. There are 3 main components farmers must consider when growing peaches:

1. Temperature

Like most tender fruits, peaches are at high-risk for crop failure due to extreme weather conditions. Fruit buds are easily killed by cold winter temperatures and spring frosts, which is especially problematic in Canada. Winter injury also compounds the problem of tree decline caused by biotic factors such as borers and canker. In British Columbia, wind machines have been used to reduce the threat of spring frost, but these are very expensive. Canadian peaches grow best in the months of July through September where peach growers can plant 12 or more varieties of peaches[5] .

2. Soil

Peaches grow best on sites that are protected from spring frosts with deep, well-drained, sandy loam soil. Peach trees must be planted in soils that provide very good water percolation. Planting on poorly drained soil may result in Phytophthora root rot, winter damage, low productivity or death of trees

3. Labour

To ensure fruit quality, peaches must be hand picked for the fresh market. Skilled workers are required to climb 6 to 8 foot ladders to pick fruit.

Processing Sector

Once arriving at the processing plant, the peaches undergo a series of processes to prepare the canned peaches:

  1. Preparation: Peaches are placed on a moving belt or agitating/revolving screens where they are washed by highly-pressurized water. The peaches that do not match the grading criteria are removed, and the rest are graded and sorted based on size and maturity[6]
  2. Peeling and coring: Peaches may be steamed and mechanically rubbed to remove the skin or treated with a boiling solution of lye before being washed again A water-powered device with a blade attached to a turbine wheel cuts the peaches in-half and removes the peach core[6].
  3. Container filling: The cored and peeled peaches are transported along the conveyor belts into commercially-acceptable steel body cans that have high heat-and-pressure-tolerance, and can physically protect the product after it has been hermetically sealed by a vacuum [7]. The body of the can can be treated to minimize the chemical reactions between the material and the food while also reducing transmission of gases, water, and microorganisms [7]. Syrups such as sucrose, extra light syrup, slightly sweetened fruit juice(s) and water, slightly sweetened fruit juice(s) or fruit juice(s) are added to the can [6] and have approximately 10% sugar content mixed with water [8]. For a non-caloric sweetener option, sucralose or acesulfame-k may be used instead [9].
  4. Exhausting: The cans containing the peaches are exhausted to eliminate air and allow for minimal internal pressure to maintain an effective seal that can withstand the rigors of processing and handling. The reduction of oxygen in the cans contributes to an extended shelf life (Midwest Research Institute, 1995) by preventing the malloid browning reaction from occurring during long-term storage [6].
  5. Container sealing: The cans are mechanically sealed by creating a double seam between the curl of the lid and flange of the can to induce a vacuum seal [6].
  6. Heat sterilization: The sealed cans are heated to 121oC for 15 mins [10] to destroy the spoilage-causing microorganisms.
  7. Cooling: The cans are submerged in ice water of a rotary cooler to prevent overcooking [6].
  8. Quality check: All canned peaches must be U.S. Grade B according to their quality, colour, odor, shape, and size in order to be sold to consumers [4]. The Canadian grading system for canned peaches can be applied to the American imported products through the levels of Canada Fancy, Canada Choice, and Canada Standard [11].
  9. Labeling/casing: During a high-speed operation, the machines glue the labelling provided by the manufacturer onto the cans (Midwest Research Institute, 1995). These labels may be the standard commercial labeling and packaging that meets all requirements, or processors may create their own commercially acceptable brand label [4]. All labels must contain all mandatory information in the official languages of the country it is produced in/exported to. Such requirements include: [12] [13]

-Common name of the food: the name assigned by the Food and Drugs Regulations or its most common name such as “canned peaches”

-Country of Origin: a consumer preference, especially for imported goods

Sample canned peach label approved for sale in Canada [14].

-Date marking and storage instructions: optional for canned peaches due to its shelf life of 90 days or more but may be added as a consumer-demanded aspect

-Identity and Principal Place of Business

-Irradiated foods

-Legibility and location

-List of ingredients in descending order of proportion

-The Nutrition Facts table: provides information about Calories, fat content, sodium, carbohydrates, protein, and micronutrients such as calcium, iron, vitamin A and C

-Net quantity of the food

-Sweeteners: information about the type of syrup used

10. Storage for shipment: the final products are stored in a controlled-temperature environment before being distributed [6].

Informative Videos:

Peach Processing: https://www.youtube.com/watch?v=eFuNbJiXB34

Canning Process: https://www.youtube.com/watch?v=hsYn6wRByGY

International Trade

The volume of canned peaches imported into Canada has maintained a relatively smooth level. There were no sharp increases or decreases in the past twelve years, as of 2021. In 2020, imports of canned peaches amounted to approximately 19,870 metric tons in Canada, which is a decrease from around 20,040 metric tons the previous year [15]. Canada was the major export market for both fresh and processed peaches and accounted for half of total U.S. peach exports in 2004 [16].

In order to ensure the safety of canned peaches in Canada, The Canadian Food Inspection Agency (CFIA) regulates PFV products imported into Canada. PFV are fruits or vegetables that are processed by techniques such as canning, cooking, freezing, concentration, pickling or other preparation to assure preservation. Specifically, PFA include products such as canned fruit, canned vegetables, frozen fruits, frozen vegetables, pickles, juices, jams, jellies, and pie fillings. They are shelf stable or frozen products and also include refrigerated products which have been processed to extend the shelf life beyond 90 days.The CFIA ensures PFA products are safe, wholesome and graded according to a list of standards. The CFIA also ensures a PFV is labelled and packaged according to Canadian regulations and standards in order to avoid misleading consumers and facilitate orderly marketing [17].

Operators in the canned fruit and vegetable processing industry in Canada manufacture vegetable based sauces, soups, canned produce, juices and dehydrated fruits and vegetables. The industry has struggled in recent years due consumers' health concerns about some of the products as well as increasing income levels, which have turned consumers toward fresher or premium alternative goods. Despite manufacturers introducing healthier brand extensions and safer packaging, demand for industry products has decreased. Furthermore, rising levels of international trade have also contributed to decline in the industry over the past five years. In addition, competition from imports as a share of demand from consumers has risen. Analysis shows that in the coming years until 2024, it is more likely that consumers will choose more fresh produce and ingredients instead of canned food products [18].

Amidst health concerns regarding canned fruits increasing, Health Canada announced in 2020 that limits for acesulfame-potassium were to be set at 0.007% and limits for sucralose were to be set at 0.025%, for canned fruits and tropical fruit salads. This rule has influenced one Canada's biggest importers, China, where the maximum limit on acesulfame-potassium for canned fruits is 0.030%, which is higher than the new Canadian standard. The China Entry-Exit Inspection and Quarantine Bureau responded by suggesting that industries in charge of exported canned fruits need to alter manufacturing techniques and lessen amounts of acesulfame-potassium in order to export successfully [19].

The Canadian Food Inspection Agency also have a list of requirements for exporting food:

1. The food product must have been prepared in a registered establishment.

2. Minimum grade or Standard of identity

3. Prescribed containers

4. Correct labelling (Food Labelling for Industry – Processed Products and Maple Products)

Additionally, there are preventive controls for canned peaches on the website of the Canadian Food Inspection Agency. These controls illustrate that canned peaches containing hard and sharp pit fragment larger than or equal to 2.0 mm may be considered out of compliance with section 4(1)(a) of the Food and Drugs Act. This is because the types of injuries that can be caused include injury to the gums, lips and teeth that can result from physical damage (cuts, breakage), in addition to other types of injury such as choking [20].

Health Effects

Canned peaches, particularly those that are water-packed, are very low in calories. One serving of 1/2 cup are about 43 calories, and are very satiating. Canned peaches are also very low on the glycemic index and hence, won’t raise your blood sugar rapidly. They have also been proven to help soothe an upset stomach and ease diarrhea and gas.

For many years, a prevalent belief has been that fresh is best, and that canned fruits do not contain the same nutritional value as fresh fruits. This misconception can actually limit food choices of consumers due to the seasonal availability of fresh peaches. Many consumers believe that canned peaches are nutritionally inferior to fresh peaches. However, recent studies suggest otherwise. One study [21]found that the nutritional content of canned peaches is similar to that of fresh peaches. In fact, researchers found that canned peaches contain almost four times the amount of vitamin C found in fresh peaches [22]. Canned peaches also have comparable levels of vitamin E and a significantly higher amount of folate than fresh peaches [22]. Folate is important in red blood cell formation and for healthy cell growth and function. Vitamin C is necessary for the growth, development, and the repairing of body tissues. The increase in nutrients in canned peaches suggest that canned peaches are actually nutritionally superior to fresh peaches.

Recent research also suggests that peaches may have anti-cancer properties. Lab tests have found that polyphenol compounds in peaches selectively killed breast-cancer cells without harming healthy cells and that peach extracts slowed down the growth of breast-cancer cells in mice [23]. Further studies and testing need to be conducted to solidify the breadth of anti-cancer properties of peaches.

References

  1. ↑ Government of Canada (Accessed Aug 10 2021). "Agriculture and Agri-Food". Retrieved Aug 10 2021. Check date values in: |access-date=, |date= (help)
  2. ↑ Cook,; et al. (2007). "Canned Peaches, Pears, and Fruit Mixtures: Conditions of Competition Between U.S. and Principal Foreign Supplier Industries". United States International Trade Comission. Explicit use of et al. in: |first= (help)CS1 maint: extra punctuation (link)
  3. ↑ Cook; et al. (2007). "Canned Peaches, Pears, and Fruit Mixtures: Conditions of Competition Between U.S. and Principal Foreign Supplier Industries". United States International Trade Comission. Explicit use of et al. in: |first= (help)
  4. ↑ 4.0 4.1 4.2 United States Department of Agriculture (2017). Commodity Specification for Canned Fruit.
  5. ↑ The Canadian Encyclopedia (2015). "Peaches". The Canadian Encyclopedia.
  6. ↑ 6.0 6.1 6.2 6.3 6.4 6.5 6.6 Midwest Research Institute (1995). "Emission Factor Documentation for AP-42; Section 9.8.1: Canned Fruits and Vegetables". Office of Air Quality Planning and Standards, Midwest Research Institute. Office of Air Quality Planning and Standards, U.S. Environmental Protection Agency. line feed character in |journal= at position 47 (help)
  7. ↑ 7.0 7.1 Chan, Judy (August 10 2021). "Material Used for Packing Thermally Processed Foods". Canvas. Check date values in: |date= (help)
  8. ↑ United States Department of Agriculture (2015). "Complete Guide to Home Canning: Selecting, Preparing, and Canning Fruit and Fruit Products". National Food Institute of Food and Agriculture.
  9. ↑ Chan, Judy. "Types of Sugar Substitutes - Sweeteners". Retrieved Aug 10 2021. Check date values in: |access-date= (help)
  10. ↑ Chan, Judy. [faculty.ubc.ca "Methods Used in Thermal Preservation"] Check |url= value (help). Canvas. Retrieved August 10 2021. Check date values in: |access-date= (help)
  11. ↑ Government of Canada. "Grade name for processed fruit or vegetable products". Inspection Canada.
  12. ↑ Chan, Judy. [faculty.canvas.ubc.ca "Food Labelling Requirements"] Check |url= value (help). Canvas. Retrieved Aug 10 2021. Check date values in: |access-date= (help)
  13. ↑ Government of Canada. "Labelling requirements for processed fruit or vegetable products". Inspection Canada.
  14. ↑ Walmart (2021). "Great Value Peach Halves". Walmart. Retrieved August 10 2021. Check date values in: |access-date= (help)
  15. ↑ Wunsch, N.-G. (June 14 2021). "Canned peaches import volume Canada". Statista. Retrieved August 10 2021. Check date values in: |access-date=, |date= (help)
  16. ↑ Boriss and Brunke (2006). "Commodity Profile: Peaches and Nectarines" (PDF). DOI. Retrieved August 10 2021. Check date values in: |access-date= (help)
  17. ↑ Government of Canada (April 27 2021). "Importing Food, Plants or Animals". Inspection Canada. Retrieved August 10 2021. Check date values in: |access-date=, |date= (help)
  18. ↑ IBIS World (May 8 2020). "Canned Fruit & Vegetable Processing in Canada - Industry Market Research Report". Retrieved August 10 2021. Check date values in: |access-date=, |date= (help)
  19. ↑ CNHNB News (2016). "加拿大限制水果罐头中甜味剂含量". CNHNB. Retrieved August 10 2021. Check date values in: |access-date= (help)
  20. ↑ Government of Canada (June 13 2018). "Preventive Controls - Canned Peaches". Canadian Food Inspection Agency. Retrieved August 10 2021. Check date values in: |access-date=, |date= (help)
  21. ↑ Durst and Weaver (2013). "Nutritional Content of Fresh and Canned Peaches". Journal of the Science of Food and Agriculture. 93: 593–603 – via doi.
  22. ↑ 22.0 22.1 Aubrey, Allison (2013). "Canned Peaches are as Nutritious as Fresh. Really?". NPR. Retrieved August 10 2021. Check date values in: |access-date= (help)
  23. ↑ Tufts University (August 2014). "Pick peaches for healthy nutrients: study finds peaches canned in juice pack as much nutrition as fresh". Tufts University Health & Nutrition Letter. 32 – via GALE ONEFILE.

Potential Exam Questions

Potential Question #1

Typically PFV are fruits or vegetables that have undergone processing such as canned, cooked, frozen, concentrated, pickled or otherwise prepared to assure preservation. They include products such as: canned fruit, canned vegetables, frozen fruits, frozen vegetables, pickles, juices, jams & jellies, pie fillings. PFV are shelf stable or frozen products and also include refrigerated products. Are their shelf life beyond 90 days?

Answer: yes

Explanation: This question can be in the final because it mentions what we learned in the class, such as shelf stable food, and frozen food. Although our classmates may not know about PFV, but this question offers the information and they just need to find the relationship between shelf days and shelf stable as well as frozen products.

Potential Question # 2

Operators in the Canned Fruit and Vegetable Processing industry in Canada manufacture vegetable-based sauces, soups, canned produce, juices and dehydrated fruits and vegetables. What is the situation of this industry in recent years from your perspective?

Answer: The industry has struggled in recent years, with health concerns regarding some of its products alongside rising income levels prompting consumers to turn to fresher or premium alternative goods. The demand for industry products has waned. Over the five years to 2024, consumers will opt for fresh produce and ingredients, rather than canned food products.

Explanation: I thought this question can be used as a multiple choice or open question because it focuses more on the big picture of the food industry and trends that growing needs for healthier products among more and more people. As a food exploration class, one important issue is to focus on consumer’s needs about food since the time and the world is always changing, so keeping the sensitivity to that can help us really see the big world trend.

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