The Food Chain, Volume 5, Issue 2, September-October 2000

foodchain

Volume 5, Issue 4 :: January-February 2001

Feasibility Studies Underway

Eight feasibility studies targeted at helping to expand rural Georgia’s fruit, vegetable, and nut industry are underway. The studies were requested from producer-owned cooperatives representing several counties in rural Georgia, and are being managed through the University of Georgia’s Center for Agribusiness and Economic Development under the leadership of Dr. John McKissick. Coordination efforts involve Georgia Tech’s Economic Development Institute, Georgia Southern University, and Valdosta State University.

Funding for the studies total $145,000, and all studies must be completed by June 30. Following is a brief overview of each of the eight studies along with the requesting cooperative and the county or counties represented.

Feasibility Study for Packing Facility
Middle Georgia Fruit and Vegetable Growers (Wilcox county)
Work plan in edit review.

Value-added Enterprises for a Limited Resource Farmer Cooperative Marketing Association
Spring Creek Growers Association, Inc. (Seminole county)
Identify potential value-added enterprises (VAEs) and develop business plan for most promising VAEs.

Positioning Agriculture for a Regional Economic Advantage
Commercial Vegetable Committee of the Positioning Agriculture for a Regional Economic Advantage (Laurens, Johnson, Treutlen, Washington, and Wilkinson counties)
Work plan in edit review.

Developing Brand Name
Flint River Valley Farms (Decatur, Grady, Mitchell, Miller, Seminole, and Baker counties)
Identify market potential for branded melons and vegetables grown by the group; evaluate cooperative structure; and identify cooperative processing needs for most promising branded products.

Vidalia Vegetable IQF Feasibility
Vidalia Vegetable Cooperative (Toombs county)
Evaluate the cost and returns of a small and large size onion/carrot/vegetable IQF operation in the Vidalia area.

Vegetable Canning/Freezing Feasibility
Flint River Valley Farms (Decatur, Grady, Mitchell, Miller, Seminole, and Baker counties)
Evaluate the costs and returns of a vegetable canning/freezing operation in the Southwest Georgia area.

Vegetable Fresh Cut/Repack Feasibility
Flint River Valley Farms (Decatur, Grady, Mitchell, Miller, Seminole, and Baker counties)
Evaluate the cost and returns of an economical size fresh vegetable cut/repack operation in the Southwest Georgia area.

Collard Marketing and Processing Feasibility
North Georgia Collard Growers (Union and surrounding counties)
Evaluate the potential for a North Georgia branded collard and the cost of a collard packing facility.

. . . . . . . . . . . . . . . . . . . .

FoodPAC Releases Fiscal Year 2000-2001 Report to Industry

FoodPAC’s Fiscal Year 2000-2001 Report to Industry is now available. The report gives an overview of the Traditional Industries Program, provides the FoodPAC organizational chart and calendar of events, and highlights the research results of 13 projects conducted during FY 2000 as well as activity plans for FY 2001. In addition, the report highlights the research results of four special projects conducted during FY 2000, and gives a detailed listing of the FY 2001 program projects with contact information.

The report is available to all members of Georgia’s food processing industry, and can be obtained by calling Sheron Meyers at (404) 894-3412 or e-mail sheron.meyers@gtri.gatech.edu.

. . . . . . . . . . . . . . . . . . . .

Remember…
Submit comments and story ideas to Angela Colar, Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu

Project Spotlight

On-Farm Processing Demonstration Research Center for Georgia-Grown Vegetables

A large percentage of the vegetable crop in the state of Georgia is targeted at the fresh market. Few independent food manufacturers use fresh ingredients, and as a result, a large portion of the crop is discarded as downgrades or never harvested due to depressed fresh market prices. pepper processing These available commodities require farm-level food processing centers to utilize the excess yield and downgrades as well as additional crops grown specifically for processing. The centers could help create new, small food processors in the state by having raw product available for further-processed foods. These centers and available raw materials could also attract larger food processors to the state.

During FY 2000, FoodPAC researchers sampled and processed field-run peppers to determine the processing requirements for a shelf-stable pepper product. Brine formulations were established, and shelf-life tests were conducted to ensure product standardization. Processing plant design and specifications were provided to the grower/processor, and a small facility was constructed with a complete processing line for brine pepper production. Market surveys provided the basis for the development of product specifications. Processing standards were established for field harvesting, sanitation, quality control, processing, packaging, and storage.

Jalapeno peppers were grown and purchased from four local sources utilizing two varieties. The peppers were processed using the established specifications, and certificates of analysis were provided for the products. More than 140,000 pounds of peppers were processed during the project, yielding high-quality raw materials for use in further-processed products.

The peppers were analyzed for pungency by determining the Scoville heat units in each batch processed. No differences in pungency were noted due to harvest date or field source, but the Tula variety was significantly more pungent than the Grande.

This project was successful in demonstrating that a further-processed product can be produced from unmarketable fresh produce, resulting in a $.26 cents per pound return to the producer for the peppers and an additional return of $0.185 cents per pound net profit on the marketed product back to the processor and wholesales. These returns represent additional dollars for products that may have been lost, discarded, or not harvested. At 22,000 pounds per acre over a season, one half of which may be lost due to low fresh market price, this represents an additional income of $4,897 per acre. Center sales for 2000 were $145,000, with projected sales for 2001 peppers more than $750,000. This demonstrates that this is a commercially feasible enterprise for both the grower/processor and wholesaler, making available an additional value-added processing ingredient.

The research team was led by A. Estes Reynolds, the University of Georgia (UGA). Project members included William Hurst, UGA; Robert Budd and Doug Horn, The Halifax Group Inc.; William Lee, William Lee Farms; and Jim Stroup, Stroup Ingredient Resources.

For further information on FoodPAC, please contact:

Executive Coordinator:
Mr. Gary Black - Georgia Agribusiness Council, (770) 242-3834

Environmental Coordinator:
Dr. Dale Threadgill- University of Georgia, (706) 542-1653

Food Safety Coordinator:
Dr. Michael Doyle - University of Georgia, (660) 228-7284

Product/Process Competitiveness Coordinator:
Mr. Craig Wyvill - Georgia Tech, (404) 894-3412

Making Georgia the national and international leader
in the food processing industry in the 21st century

Return to the What's New at FoodPAC . . . . . . . . . . Return to FoodPAC Publications

Authored by the Food Processing Technology Division
Georgia Tech Research Institute
Atlanta, Georgia 30332-0823 USA
Telephone: 404-894-3412

Make comments pertaining to this website to:
Steven Thomas <steven.thomas@gtri.gatech.edu>

Copyright © 2001 FoodPAC
Last Modified: March 2001
URL: foodpac.gatech.edu


Volume 5, Issue 4 :: January-February 2001

Feasibility Studies Underway Eight feasibility studies targeted at helping to expand rural Georgia’s fruit, vegetable, and nut industry are underway. The studies were requested from producer-owned cooperatives representing several counties in rural Georgia, and are being managed through the University of Georgia’s Center for Agribusiness and Economic Development under the leadership of Dr. John McKissick. Coordination efforts involve Georgia Tech’s Economic Development Institute, Georgia Southern University, and Valdosta State University. Funding for the studies total $145,000, and all studies must be completed by June 30. Following is a brief overview of each of the eight studies along with the requesting cooperative and the county or counties represented. Feasibility Study for Packing Facility Middle Georgia Fruit and Vegetable Growers (Wilcox county) Work plan in edit review. Value-added Enterprises for a Limited Resource Farmer Cooperative Marketing Association Spring Creek Growers Association, Inc. (Seminole county) Identify potential value-added enterprises (VAEs) and develop business plan for most promising VAEs. Positioning Agriculture for a Regional Economic Advantage Commercial Vegetable Committee of the Positioning Agriculture for a Regional Economic Advantage (Laurens, Johnson, Treutlen, Washington, and Wilkinson counties) Work plan in edit review. Developing Brand Name Flint River Valley Farms (Decatur, Grady, Mitchell, Miller, Seminole, and Baker counties) Identify market potential for branded melons and vegetables grown by the group; evaluate cooperative structure; and identify cooperative processing needs for most promising branded products. Vidalia Vegetable IQF Feasibility Vidalia Vegetable Cooperative (Toombs county) Evaluate the cost and returns of a small and large size onion/carrot/vegetable IQF operation in the Vidalia area. Vegetable Canning/Freezing Feasibility Flint River Valley Farms (Decatur, Grady, Mitchell, Miller, Seminole, and Baker counties) Evaluate the costs and returns of a vegetable canning/freezing operation in the Southwest Georgia area. Vegetable Fresh Cut/Repack Feasibility Flint River Valley Farms (Decatur, Grady, Mitchell, Miller, Seminole, and Baker counties) Evaluate the cost and returns of an economical size fresh vegetable cut/repack operation in the Southwest Georgia area. Collard Marketing and Processing Feasibility North Georgia Collard Growers (Union and surrounding counties) Evaluate the potential for a North Georgia branded collard and the cost of a collard packing facility. . . . . . . . . . . . . . . . . . . . . FoodPAC Releases Fiscal Year 2000-2001 Report to Industry FoodPAC’s Fiscal Year 2000-2001 Report to Industry is now available. The report gives an overview of the Traditional Industries Program, provides the FoodPAC organizational chart and calendar of events, and highlights the research results of 13 projects conducted during FY 2000 as well as activity plans for FY 2001. In addition, the report highlights the research results of four special projects conducted during FY 2000, and gives a detailed listing of the FY 2001 program projects with contact information. The report is available to all members of Georgia’s food processing industry, and can be obtained by calling Sheron Meyers at (404) 894-3412 or e-mail sheron.meyers@gtri.gatech.edu. . . . . . . . . . . . . . . . . . . . . Remember… Submit comments and story ideas to Angela Colar, Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu		Project Spotlight On-Farm Processing Demonstration Research Center for Georgia-Grown Vegetables A large percentage of the vegetable crop in the state of Georgia is targeted at the fresh market. Few independent food manufacturers use fresh ingredients, and as a result, a large portion of the crop is discarded as downgrades or never harvested due to depressed fresh market prices. These available commodities require farm-level food processing centers to utilize the excess yield and downgrades as well as additional crops grown specifically for processing. The centers could help create new, small food processors in the state by having raw product available for further-processed foods. These centers and available raw materials could also attract larger food processors to the state. During FY 2000, FoodPAC researchers sampled and processed field-run peppers to determine the processing requirements for a shelf-stable pepper product. Brine formulations were established, and shelf-life tests were conducted to ensure product standardization. Processing plant design and specifications were provided to the grower/processor, and a small facility was constructed with a complete processing line for brine pepper production. Market surveys provided the basis for the development of product specifications. Processing standards were established for field harvesting, sanitation, quality control, processing, packaging, and storage. Jalapeno peppers were grown and purchased from four local sources utilizing two varieties. The peppers were processed using the established specifications, and certificates of analysis were provided for the products. More than 140,000 pounds of peppers were processed during the project, yielding high-quality raw materials for use in further-processed products. The peppers were analyzed for pungency by determining the Scoville heat units in each batch processed. No differences in pungency were noted due to harvest date or field source, but the Tula variety was significantly more pungent than the Grande. This project was successful in demonstrating that a further-processed product can be produced from unmarketable fresh produce, resulting in a $.26 cents per pound return to the producer for the peppers and an additional return of $0.185 cents per pound net profit on the marketed product back to the processor and wholesales. These returns represent additional dollars for products that may have been lost, discarded, or not harvested. At 22,000 pounds per acre over a season, one half of which may be lost due to low fresh market price, this represents an additional income of $4,897 per acre. Center sales for 2000 were $145,000, with projected sales for 2001 peppers more than $750,000. This demonstrates that this is a commercially feasible enterprise for both the grower/processor and wholesaler, making available an additional value-added processing ingredient. The research team was led by A. Estes Reynolds, the University of Georgia (UGA). Project members included William Hurst, UGA; Robert Budd and Doug Horn, The Halifax Group Inc.; William Lee, William Lee Farms; and Jim Stroup, Stroup Ingredient Resources.