The adjustments of processing technologies to hay-orchards fruit

27/08/2019

Summary

This description is about the adjustments of processing technologies to hay-orchards fruit.

Technology Description

One of the functions of the hay-orchard is often ignored; it is the function of producing high-quality fruit, which is produced via a “low-input” system (production with minimal care). Despite the fact that the yield from such orchards is often not certified, it is precisely this kind of fruit which is of the highest internal quality, taste and nutritional value. Such fruit can usually not be offered as table fruit (injuries from diseases, pests, inadequate physiological state due to late harvesting, etc.), but it presents a valuable raw material for processing. Most common products of this kind of fruit are vinegar, fruit juice, dried fruit and fruit wine.

Only rare individuals recognised the advantage of hay-orchards in this aspect; it leaves us a lot of space to enrich the pallet of products from hay-orchards in demographically endangered regions, enriches the tourist offer of the individual region as well as improves the economic position of the growers.

The specific “raw material” from hay-orchards is of different varieties, different chemical composition, higher content of secondary metabolites, different enzymatic composition, pronounced taste and aromas and has a higher antioxidant potential. All those properties demand adopted technological measures during processing.

Technological measures will be linked to the following topics:

  • Technological procedure for making juices from hay-orchards fruits (clear, cloudy)
  • Technological procedure for making vinegar from hay-orchards fruits (from fruit, from wine, from pomace)
  • Technological procedure for drying of hay-orchard fruits
  • Technological procedure for the production of fruit wine from hay-orchard fruits

Main advantages

Only rare individuals recognised the advantage of hay-orchards in this aspect; it leaves us a lot of space to enrich the pallet of products from hay-orchards in demographically endangered regions, enriches the tourist offer of the individual region as well as improves the economic position of the growers.

Stage of development

The technology is in the TRL 4- technology validated in lab.

The required adaptation of technological procedures for the production of juices (clear, cloudy), vinegar (clear, cloudy, from different forms of raw material), dried fruits and fruit wines from fruit from hay- (meadow) orchards have been investigated and verified in practice to a smaller extent. According to our experience, the growers usually insist on "traditional" methods. The preservation of tradition is desired, but when the goal is to sell the high-quality product, it is necessary to upgrade some of the processing measures.

Challenge and needs

The aim of the applicant is to transfer the existing verified technological measures into the wider “processing” practice. Requirements of the applicant to the users/partners are the strict implementation of the proposed technological measures.

Intellectual property

Intellectual property of the applicant presents the applicants publications in scientific and professional literature.

Potential markets and targets

The global market size of smart agriculture is expected to grow from approximately 9.58 billion U.S. dollars in 2017 to 23.14 billion U.S. dollars by 2022.

Potential partners

Farms, public agencies, non-government organisations, food processing companies.

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