Food Chain | Volume 8 | Issue 3 | November

FoodPAC Issues FY 2005 Call for Proposals

FoodPAC recently issued its FY 2005 (July 1, 2004 through June 30, 2005) Call for Proposals. Proposals are due by 5 p.m., Monday, February 2, 2004. The Call seeks proposals that address research priorities in FoodPAC’s three technical areas: Environmental, Food Safety & Health, and Process & Product Competitiveness. FoodPAC has requested $1.1 million in state general funds and $300,000 in state bond funds for project funding in FY 2005 and anticipates that the Governor will support this in his FY 2005 budget proposal to the General Assembly.

This year FoodPAC implemented a new distribution and submission policy for the Call. For the first time, the Call was issued via e-mail. In addition, all proposals must now be electronically (Microsoft Word files only) submitted by e-mail to foodpac@gtri.gatech.edu. Paper copies and computer disks will not be accepted nor will proposals received after 5 p.m. Also, all proposal worksheets (i.e., budget, equipment, cost-share funds) must be completed in the format provided.

The Call can also be accessed online at FoodPAC’s website, http://foodpac.gatech.edu. For more information, contact Craig Wyvill, FoodPAC Program Proposal Coordinator, at (404) 894-3412.

FoodPAC Holds Proposal Submission Information Session

FoodPAC held its first Proposal Submission Information Session on November 13 at the University of Georgia in Athens. Hosted by Gary Black, FoodPAC Executive Coordinator, and Craig Wyvill, FoodPAC Program Proposal Coordinator, the 2-hour session was open to seasoned and new researchers. Copies of presentation materials may be obtained by contacting Craig Wyvill at (404) 894-3412.

Annual Report Available Soon

Final reports for FY 2003 FoodPAC projects have been received, and the FoodPAC Fiscal Year 2003-2004 Report to Industry is scheduled to be available in early December. A copy of the report will also be available on FoodPAC’s website.

FoodPAC 2003-2004 Calendar

November 3, 2003
Call for FY 2005 research proposals issued

November 13, 2003
FoodPAC Proposal Submission Information Session

December 8, 2003
FoodPAC ’s Fiscal Year 2003-2004 Report to Industry distributed

February 2, 2004
FY 2005 research proposals due

March 1-12, 2004
Technical Committees meet separately to review FY 2005 proposals, hear researchers ’ presentations, and prioritize submissions by focus area

March 12-April 2, 2004
Steering Committee meets to review, adjust, and approve FY 2005 research program

April 5, 2004
FY 2005 research program announced

June 30, 2004
FY 2004 research projects completed

July 1, 2004
FY 2005 research projects begin

September 1, 2004
FY 2004 final project reports due

Improving the Profitability and Safety of Fresh Fruit and Vegetables in Packing Houses

Example of a transfer point where produce damage may occur.

The farm-gate value of fruit and vegetables in Georgia has increased so as to be among the highest of current farm enterprises. Processing of those fruit and vegetables raises their value even more. However, with the production of fruit and vegetables comes the potential for waste produce that is discarded rather than being sold. Waste may occur anywhere from production in the field to retail and the end user. The higher the expectation of quality, the greater the potential for waste as more produce is rejected. Losses in produce from farm to customer are difficult to estimate. Examples of surveys relate as much as 20-30% overall from field to consumer. Thus, it is in the interest of both producer and consumer to keep waste to a minimum in order to maximize return for the producer and maximize quality for the consumer. Post-harvest handling operations, as may be found in the packing house, provide such an opportunity for reducing the waste generated and improving the profitability and safety of fresh fruit and vegetables.

Bryan Maw, an associate professor with the University of Georgia’s Coastal Plain Experiment Station in Tifton, spearheaded a FoodPAC FY 2003 project aimed at identifying packing house procedures that impose a risk of produce damage and reduced operation efficiency. The research team visited sites throughout the state of Georgia where fruit and vegetables are harvested, sorted, packed, and stored. Observations were made and suggestions given that would possibly improve the overall efficiency of operations and of the quality of produce being handled. In most cases, these visits were made through the local County Extension Office so as to identify those operations that would most benefit from the service. At the end of each visit, a report was prepared that, with consultation of the Extension Service, was given to the owner/operator.

While visiting a site, a discussion was held with the owner/operator. A “points of note” checklist was developed to aid in cataloging the various packing house activities that were common to most operations regardless of the produce being processed. It was observed that certain owners/operators are open to change, whereas others are quite pessimistic about their businesses. A range of produce operations was observed, including those for cucumbers, blueberries, peaches, apples, canteloupes, watermelons, squash, eggplants, peppers, tomatoes, beans, and peas.

While developing the points of note checklist, the categories were divided into handling produce, sorting produce, cleaning produce, worker comfort, worker safety, worker hygiene, machinery, buildings, and business. Within each category, a list of items for inspection was developed.

Analysis of the reports for operations visited revealed there was a relative frequency of comments and thus a relative need for adjustment or improvement according to each category. For example, 35% of all comments or observations related to produce handling, 17% to business, 15% to worker comfort, 10% to buildings, 9% to machinery, 7% to worker safety, 4% to produce sorting, 2% to worker hygiene, and 1% to produce cleaning. The relative frequency of comments or helpful suggestions could be used as an indication of the frequency of occurrence and thus the need for improvement of certain activities in packing house operations in Georgia among those visited.

It was observed that there was a need for improvement in the way produce is handled and a need for improvement in the attitude and organization of many farm businesses. Improvements in these two categories alone would revolutionize the produce industry in Georgia. Marketing was observed to be the major key to success for all of the operations visited. The operations most successful were those market driven, rather than those where a product was generated before an end user had been secured. caption: Example of a transfer point where produce damage may occur.

The Food Chain is a publication of the Food Processing Advisory Council and is produced bimonthly by Georgia Tech's Food Processing Technology Division, Atlanta, Georgia 30332-0823
Angela Colar, Editor - Phone: (404) 894-3412 - E-mail: angela.colar@gtri.gatech.edu

FY 2004 Contacts

Steering Committee

Chairman
David Lee, D.L. Lee & Sons Inc., (912) 632-4406

Vice Chairman
Michael Robach, Wayne Farms LLC, (770) 538-2149

Executive Coordinator
Gary Black, Georgia Agribusiness Council, (706) 336-6830

Environmental Technical Committee

Chairman
Reggie Prime, Coca-Cola Enterprises Inc., (770) 989-3144

University Coordinator
Dale Threadgill, The University of Georgia, (706) 542-1653

Food Safety Technical Committee

Chairman
Bob Lauxen, Fieldale Farms, (706) 778-2261

University Coordinator
Michael Doyle, The University of Georgia, (770) 228-7284

Process & Product Competitiveness Technical Committee

Chairman
John Leszczynski, Thinkage, (678) 514-3041

University Coordinator
Craig Wyvill, Georgia Tech, (404) 894-3412

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

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