Info Root Vegetables 2016

Info ROOT & VEGETABLES 2016

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Editor:SPE3 - Especialistes en Serveis per a la Producció Editorial, S.L.

Coordination:Alicia Namesny / Antonio Delgado / Pere Papasseit

Realization & Design:Héctor Carrillo Aspano

Production, Distribution and Copyright:SPE3 - Especialistes en Serveis per a la Producció Editorial, S.L.

Doctor Manuel Candela 26, 11ª 46021 Valencia - SpainPh.: +34-649 485 [email protected] - www.postharvest.bizwww.horticulturablog.comwww.publicaciones.poscosecha.com


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General Index

Index of companies ......................................................................................... 4

Articles: Tools for the sprout suppression . Sprout Suppression 2020, by AHDB Potatoes ............................................................................................. 6

Verduyn, Belgium, 3500 ha for fresh vegetables. Success Story ..... 16

Equipment and materials for production and postharvest ................. 21

News ................................................................................................................... 59

Media .................................................................................................................. 82

Associations and growers ............................................................................. 84

Trade fairs and other meeting ..................................................................... 96


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Index of Companies

Agricoat Natureseal Ltd. ............................................................................... 22

Agrosta s.a.r.l. .................................................................................................. 24

Compac Sorting Equipment ........................................................................ 26

Decco Ibérica Post Cosecha s.a.u. .............................................................. 25

Ejido Cartón s.l. ............................................................................................... 28

Fam n.v. ............................................................................................................. 32

Fomesa Fruitech s.l. ....................................................................................... 38

Forigo Roteritalia ............................................................................................ 40

Gaugele GmbH ............................................................................................... 42

Grupo Giró ....................................................................................................... 30

Intersemillas .................................................................................................... 35

Kiremko b.v. ..................................................................................................... 44

Marrodan s.a. ................................................................................................... 46

SPE3, s.l. http://www.poscosecha.com/es/publicaciones

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Sormac b.v. ....................................................................................................... 57

Tomra ................................................................................................................. 48

ULMA Packaging S. Coop. ........................................................................... 50

Urschel International Ltd. ............................................................................ 56

Visar Sorting .................................................................................................... 52

Wyma Solutions .............................................................................................. 54


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Tools for the sprout suppression

Sprout Suppression 2020, by AHDB Potatoes

Effective sprout suppression is fundamental to managing stored potato quality. In April 2015 over 65 potato industry movers and shakers including regulators and approval holders, gathered in York for AHDB Potatoes Sprout Suppression 2020 forum to debate the future.

AHDB Potatoes is a division of The Agriculture and Horticulture Develop-ment Board (AHDB), and owns the site www.potato.org.uk, source of this infor-mation. The discussion is based on US and UK sprout suppression options.

For more than fifty years Great Britain has been heavily reliant on chlor-propham (CIPC), as a cost effective and efficient potato storage treatment.

It is still used in over 90 per cent of all post-harvest sprout suppressant applications, but there has been a recent increase in the availability of alternati-ves to spread the risk and to find treatments that can replace or complement the stalwart product. Delegates at Sprout Suppression 2020 passionately debated the way forward with the aim of defining and steering best practice for the use of sprout suppressants over the next 5 years.

The regulatory landscape

CIPC stewardship has reached a very high standard, evolving from the Po-tato Industry CIPC Stewardship Group into ‘Be CIPC Compliant’

www.cipccompliant.co.uk

The current position with CIPC has been well publicised. “Today there’s real danger of severe constraints or CIPC withdrawal if every member of the in-dustry doesn’t follow stewardship guidelines and Be CIPC Compliant,” stated AHDB Potatoes head of R&D, Mike Storey. “It’s serious. A further MRL exceedan-ce could trigger CIPC’s withdrawal from use.”

“A reality we have to face is that in the future we will have fewer pestici-des available,” noted legislation expert Ian Finlayson of Practical Solutions Inter-national (pictured right). “CIPC comes up for renewal of its registration in 2017 and the data package is already submitted.”


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The industry is making good inroads. “Total usage of CIPC is down by 51 per cent compared with surveys carried out in 2002 and 2006,” said Adrian Cun-nington, head of Sutton Bridge Crop Storage Research (SBCSR). “However, as an industry we have to go further.”

“This season’s market situation makes reinvestment a challenge. But many of our growers may have to accept that their stores are no longer com-pliant with CIPC best practice, which ultimately may mean having to invest in modifications to improve airflow and, in some cases, positive ventilation.”

Pace of change

“Our potato industry is centred around an annual crop. It means you can only make one change each year,” said Steve Billings, chairman of the Potato Pro-cessors’ Association (PPA) technical committee. “So, if you want to try something new in field or store, you have to make a small change and then monitor the im-pact for the whole season.

“You might need to hold this small change for a number of seasons until you feel you have covered all variations that the seasons can throw at you.“

Sharing findings from overseas is one way of gaining knowledge faster.

A view from the US

Idaho grows 120,000 hectares of potatoes, a similar area to Great Britain. The lion’s share of the plantings is for the processing sector, but fresh ware and seed is also grown.

Potato storage expert Professor Nora Olsen, from the University of Idaho (pictured right) gave a unique insight from the States, where the US CIPC Maxi-mum Residue Level (MRL) is set at 30mg/kg ppm, a level three times higher than afforded in the UK.

“We consider ourselves as almost a sister research facility to Sutton Brid-ge Crop Storage Research and we’re constantly sharing information,” noted Pro-fessor Olsen. “This is especially important for new products we have regulated and have experience of, that will soon become available in the UK.”

“We applaud the ‘Be CIPC Compliant’ campaign; CIPC stewardship is an absolute global priority.”

The typical Idaho store holds 7,000 tonnes in bulk at 6 metres deep. The-refore the stakes are high, which makes management, airflow and sprout sup-pression distribution in store front of mind — just as it should be in the UK.


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The major sprout control options available in the US:

- Chlorpropham (CIPC)

- Maleic hydrazide (MH) – Field applied and also aids volunteer control and crop uniformity

- Mint or other essential oils

- Clove oil (Biox C; Sprout Torch) – Not suitable for UK market

- Diisopropylnaphthalene (DIPN; Amplify™)

The major US sprout control options soon to be available in the UK market, which can be used in an integrated programme with CIPC:

Dimethylnaphthalene (DMN; 1-4Sight™) – Registration expected in the UK in 2015.

DMN is effective in both pre-pack and processing stores. It is a reversible sprout suppressant and can be used to control growth in seed crops (1,4 SEED™). Seed treatments are reported to result in changes to progeny tuber size distribu-tions.

It is a volatile, oily liquid and is likely to be applied by contractor as a hot-fog. In Europe, it is a DormFresh product that will be marketed by BASF.

3-decen-2-one (SmartBlock™) – Registration expected in the UK in 2016.3-decen-2-one was identified in research at Washington State Univer-

sity and is being commercialised by Amvac. It was already approved as a food additive and received US registration as a sprout suppressant (SmartBlock™) in February 2013. It is exempted from an MRL (Maximum Residue Level) in the USA. It is a volatile, oily liquid and is likely to be applied by contractor as a hot-fog. It will be marketed in the Europe by Certis.

Alternatives currently available in the UK

Ethylene has been available for a few years under a commodity approval, and companies Restrain and BioFresh currently supply equipment for ethylene control. Ethylene is a gas, so losses from store can be relatively high and equip-ment has to be installed to introduce or generate the gas in store. Sprout control is completely effective in low-temperature stores, with a head-space concentra-tion maintained at around 10 ppm. There is little residual effect and sprout con-trol is lost soon after removal from store.


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Its application in processing storage is subject to on-going research at SBCSR, primarily to overcome any unwanted effect on fry colour. Sprout control by ethylene is reversible and it is used as a commercial seed treatment for increa-sing stem numbers in susceptible varieties.

Spearmint oil (active substance R-carvone) received full UK registration (Biox-M, MAPP 16021) in 2012. Its use is increasing in pre-pack stores but, in pro-cessing stores, is likely to be cost-prohibitive except for niche markets.

As well as being an effective sprout suppressant, spearmint oil can ra-pidly burn back existing sprouts. It is a volatile, oily liquid which is applied by a contractor as a hot-fog, using a proprietary electric fogger. Sprout control is reversible, with growth resuming when residue levels decline below a critical threshold.

Getting the best from new options

“New products require a different store management approach and a specific understanding of their application,” said Adrian Briddon from SBCSR. ”CIPC is a solid with long-lived residues. However, the new generation of sprout suppressants tend to be either gases or volatile liquids, which gives far more fle-xibility in building use.

“In stores where CIPC has been previously used, this restricts subsequent use for seed tubers and all other crops. The volatile liquids in the new genera-tion of sprout suppressants will dissipate from store fabrics relatively quickly. Therefore allowing more flexibility and alternative uses of the building after the stored crop has been used.”

Sprout suppression by the new products tends to be reversible, with growth resuming as residue levels drop off.

Because of a loss of apical dominance, some treatments may have a mo-difying effect on stem numbers and are being used successfully in seed mana-gement. Some of the essential oils available are also reported to control some pathogens.

Many of the new sprout suppressants need longer store closure periods after application to ensure complete ‘uptake’ of products from the vapour phase. In many cases, store closure for 24 hours is likely to be a minimum label require-ment, so for processing storage, different equipment and application strategies are likely to be needed.


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Customers and the cool chain

Professor Olsen demonstrated the need for sprout control post-storage. In Idaho, potatoes can take up to 20 days to reach their market by rail and then spend a further 7 days being distributed to retail stores.

Great Britain has one of the shortest cool chains in the world. But sprout control is still important when fresh potatoes are transported, at point of sale and ultimately in the hands of the consumer.

Processing

“Storage is a critical component of the potato production process,” noted Mr Billings. “Some crops spend longer in store than they do in the ground.”

“A tuber is very much living and respiring and reacts to store conditions. It follows therefore, that potatoes in stores should be afforded a similar level of management input as might be applied to a growing crop.”

Storage type

The meeting heard that there has been considerable progress in best practice for CIPC applications in stores. “Particularly in bulk storage, this has enabled us to move a long way forward to improve efficacy and the evenness of application, and to significantly reduce our total applications of CIPC” said Dr Storey.

“Box storage is more challenging because there is far greater variation in store design, box layout and the design of the boxes themselves. Box storage is more common in the fresh supply chain, but with a number of fresh growers switching to supply the processing sector, this is a cross-industry issue.”

The challenge

The forum concluded by collating the views of the delegates during the afternoon workshops, to feed into decision-making which will dictate the shape of sprout suppressant research, development and stewardship.

“Is the efficacy of the new chemicals as good as CIPC?,” questioned Mr Billings. “PPA members are taking part in different research projects investigating alternatives, so the industry is open to the potential of other suppressants.

“There is however a need to research new protocols to get the best from them, and, in our ever challenging environment, how do we adopt these new


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chemical options without adding cost to our supply chain and ultimately our products?” he challenged.

The presentation “CIPC: how to ´Be 2017 Ready´”, by Adrian Briddon, du-ring the Storage Forum, 1st May 2016, explains the limits for 2017 crops onwards, and how to meet these limits.

CIPC: how to ´Be 2017 Ready´

potatoes.ahdb.org.uk/sites/default/files/publication_upload/CIPC How to be 2017 Ready.pdf

Source and more information

Source:

Sprout Suppression 2020, by AHDB

http://potatoes.ahdb.org.uk/news/sprout-suppression-2020

More information:

Presentations from Sprout Suppression 2020 and further forums

http://potatoes.ahdb.org.uk/knowledge-hub/media/presentations

How to be CIPC compliant and how does CIPC work

http://www.cipccompliant.co.uk/sprout_suppression/

CIPC Compliant - Best practice Box

http://www.cipccompliant.co.uk/best_practice_-_box/

CIPC Compliant - Best practice Bulk

http://www.cipccompliant.co.uk/best_practice_-_bulk/

Alternative Sprout Suppressants

http://www.cipccompliant.co.uk/alternative_sprout_suppressants/

Sprout suppression on potato: need to look beyond CIPC for more effecti-ve and safer alternatives, by Vijay Paul , R. Ezekiel, Rakesh Pandey

http://link.springer.com/article/10.1007%2Fs13197-015-1980-3

Fruitfog-CIPC, to avoid potato sprouting

http://www.postharvest.biz/en/company/fruitfog-cipc-to-avoid-potato-sprouting/_id:53750,producto:3707,seccion:productcatalog/

Biox-M, menta

http://www.xeda.com/fr/BIOX-M.pdf

Biox-C, eugenol, clove

http://www.xeda.com/fr/BIOX-C.pdf

Sprout suppression on potato: need to look beyond CIPC for more effecti-


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ve and safer alternatives (to be subscribed)

http://link.springer.com/article/10.1007%2Fs13197-015-1980-3

Tips on potato storage while using less sprout suppressant (to be subscri-bed)

http://www.fwi.co.uk/arable/tips-on-potato-storage-while-using-less-sprout-suppressant.htm

About 3-decen-2-one

Potato Sprout Inhibitor Discovered at WSU Now Approved for Commercial Use

https://cahnrs.wsu.edu/news-release/2013/02/11/potato-sprout-inhibitor-discovered-at-wsu-now-approved-for-commercial-use/

SMARTBLOCK®, Plant Growth Regulator

http://www.amvac-chemical.com/Product-Details/pid/218

Agratechniek box and bulk storage systems

http://uk.agratechniek.nl/onion-potato.html

Best practice CIPC in bulk stores showing repeated recirculation of fog through the bulk pile with fans operated at low speed using an inverter.

Source: http://www.cipccompliant.co.uk/best_practice_-_bulk/


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Drying in bulk, by AgratechniekSource: http://uk.agratechniek.nl/potato-onion-drying-bulk.html

A store with non-positive ‘overhead throw’ air delivery system. CIPC applications in this store type are problematic and may be subject to stricter controls in the future.

Source: http://www.cipccompliant.co.uk/best_practice_-_box/

Drying in boxes, by AgratechniekSource: http://uk.agratechniek.nl/potato-onion-drying-boxes.html


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CIPC application plenum in an OHT box store made by covering an inspection corridor through a block of boxes.

Source: http://www.cipccompliant.co.uk/best_practice_-_box/

Fruitfog-CIPC, to avoid potato sproutingSource: http://www.postharvest.biz/en/company/fruitfog-cipc-to-avoid-potato-sprouting/_id:53750,producto:3707,seccion:productcatalog/

Biox-M, menta, http://www.xeda.com/fr/BIOX-M.pdfBiox-C, eugenol, clove, http://www.xeda.com/fr/BIOX-C.pdf


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Verduyn, Belgium, 3500 ha for fresh vegetables

Success Story

VERDUYN is a fresh produce supplier delivering fresh vegeta-bles from its 3,500 hectares of agricultural land to the food industry for wholesale distribution and the producers of readymade meals. After installing TOMRA Sorting Food’s Halo sorting machine, Ver-duyn is realizing the machine’s many benefits including significant labor reduction, increased yields and improved product quality.

Verduyn has two main business components. Firstly, it turns harvested vegetables into semi-processed products, which are mainly used for the frozen and tinned goods market. Secondly, Verduyn buys local vegetables and sells them to companies that offer products which are not grown in their country or region.

Alexander Verduyn, CEO at Verduyn (picture), explains: “Our services ran-ge from planting seeds to delivering a finished product to our customers. This is what differentiates us from other compaies. Everything starts from the agricultu-re and is enhanced by our modern production facilities.”


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The carrot is at the root of Verduyn’s business with crops washed, sorted and chopped for delivery in its Belgian plant in Kortemark. The production line has an input of 55 tons per hour and an output of 40 tons per hour. The carrots are washed at a rate of 20 tons per hour and packed at a rate of 30 tons per hour; this is all done automatically using brush washers and optical sorting machines.

Alexander continues: “As one of the biggest carrot specialists in Europe, we offer a vast selection of quality carrots for various purposes.

“Flexibility and fast reactions are two mantras we live by at Verduyn. Our huge scale processing allows us to react at the drop of a hat and help our cus-tomers in short notice. We believe in perfection, and demand nothing less from our partners. This also means we keep close track of all technological innova-tions that automate our processing line.”

When the sorting machine Alexander initially had installed at his plant failed to live up to his expectations, he decided to investigate his options and discovered TOMRA Sorting Food.

“The first time I saw a TOMRA sorting machine in operation I was so im-pressed by the results that I contacted the company and requested a demons-tration of its carrot sorting machine - the Halo 1000. Over a period of time, I vi-sited TOMRA’s test and demonstration center in Leuven, Belgium three times, and although the results were convincing, I requested additional evaluation as I wanted to see the results of its Halo when it was up and running at my company.


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When we were pleased with the results, we decided to partner with TOMRA Sor-ting Food.”

Alexander continues: “I was very impressed with the way TOMRA kept to the installation timetable. Within three days, the machine was up and running. Our operators received a two-day training session, and the TOMRA service en-gineer was on hand to support anyone who needed additional help. One week after the installation, we received a weekly halfday check to ensure everything was still as expected. We can always count on TOMRA for remote service control. No worries, no misery. It really is an exceptional service.

“A single TOMRA sorting machine can undertake the work of two or even three alternative machines while still achieving the same results.”


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TOMRA SORTING SOLUTIONSResearch Park Haasrode 1622, Romeinse Straat 203001 Leuven - BÉLGICAPh.: +32-16 396396Fax: +32-16 [email protected]/food


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Equipment and materials for production and postharvest


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AGRICOAT NATURESEAL LTD.

7B Northfield Farm - Great Shefford RG17 7BY BERKSHIRE - UNITED KINGDOMPh.: +44-(0)1488-648988 Fax: +44-(0)1488-648890 [email protected]

Shelf life extension of root vegetables

With the cooling temperatures comes the desire for warm, hearty meals. This makes stews, soups and one-pot dinners very popular during the cold winter months. The challenge for the time-constrained cook is the preparation of the vegetables that make up these much-lo-ved comfort foods. Produce processors can now offer their customers prepackaged, fresh-cut root vegetables to make those home cooked meals when they have little time to chop and dice the staple ingredients. “From potatoes to turnips to beets, the most appetizing and freshest looking root vegeta-bles can be maintained with our NatureSeal solutions,” says Karen Murphy with NatureSeal. “There are various approaches to enhancing the appearance of these root vegetables, ma-king them more convenient to use and thereby marketable.”

Sliced, diced, whole peeled and French fry cut potatoes can be dipped in our PS-10, 12 or 13 inhibiting the discoloration after processing. The same goes for turnips, parsnips and beets. The extra shelf life the NatureSeal products provide can give you the time you need to trans-port these processed products and offer fresh-cut, value-added root vegetable options to supermarkets.


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Whole white and yellow potatoes benefit from FS 3750D, keeping the skin of this inclusion to many roasted and boiled dishes looking brighter, more attractive and minimizing small blemishes. The shelf life of this whole, unpeeled root vegetable is also extended after a spray or dip in this wash. Both conventional and organic products are available to help solve your fresh root vegeta-ble challenges. This trial was used to verify the effectiveness of Natureseal™ PS10 when used on parsnips. Different concentrations of PS10 were tested with prepared samples, and the samples evaluated over four days.The results suggest that treatment Natureseal™ PS10 solution at approximately 8 %w/w concentration is effective as way of extending the shelf life of peeled and cutparsnip pieces.

More information:http://www.postharvest.biz/en/company/agricoat-natureseal-ltd/_id:49906,seccion:news,noticia:77538/

SR1 as alternative to the sodium metabisulfite in ready to use potatoes

The use of sodium metabisulfite to maintain the quality of peeled and fresh cut potatoeshas the advantage of the economy but it use is increasingly questioned in certainmarkets. Current technology offers potential alternatives as are other types ofpreservatives and modified atmospheres. An essay evaluates Agricoat SR1 as dipsolution, and Amcor plastic packaging with selective permeability.This study suggests that King Edward not only have a longer shelf life than Maris piperwhen untreated, but they also respond better to the treatments. The trial indicates that ashelf life of P+7 for King Edward, and P+4 for Maris Piper can be achieved when usingSR1 at 2.5 % with Amcor microperforated film.

The picture belongs to the discolouration assessments in King Edward.More information:http://www.postharvest.biz/en/company/agricoat-natureseal-ltd/_id:49906,seccion:news,noticia:77118/


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AGROSTA SARL

13 Rue du Bastringue76440 SERQUEUX - FRANCEPh. +33-(0)6 89 49 43 [email protected]

Today, Agrosta is the most innovative company in electronics for fruits and food business, and provides reliable instruments worldwide.Our instruments are produced in France, and have all been designed with users, and modified according to their requirements.Each new model is tested directly on several batches of fruits or food in our lab.Each device is seriously tested and calibrated before expedition.Every day, we work at improving our instruments, and we propose new generations according to the progress of electronics and computers.The next step for Agrosta is to design instruments dedicated to surgery, medicine and veterinary research - We have started several projects in this field.

AGROSTA NEEDLE Cabbage, Cauliflower, Lettuce, Mushrooms, Cheese, Mineral licks..

Agrosta®Needle is an instrument designed for firmness / hardness measurement of cabbage, cauliflower, lettuce, mushrooms, cheese, mineral licks buckets, and various food.

Agrosta Life has been designed with users in order to provide top accurate results when measuring firmness / hardness of specific products with a needleIt is adap-ted when you need to measure the firm-ness deeply inside a productThe needle size can be adapted to your specific useThe Agrosta®Needle measures the maximum pressure during needle penetration - It is a statistic instrument providing average, ho-mogeneity indexand standard deviationAll data is stored on an SD card under Excel compatible formatIt is a rechargeable ins-trument provided with a high capacity bat-tery.


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COMPAC SORTING EQUIPMENT

11 Spring Street - P.O. Box 13516ONEHUNGA - AUCKLAND - NEW ZEALANDPh.: +64-9-634 0088Fax: +64-9-634 [email protected]

Compac Sorting Equipment manufactures high speed, high precision sorting equipment for fruit and vegetables.

Its permanent compromise with research and development, coupled with its desire to be your best international supplier of graders have turned Compac Sorting in the world leader of that industry.

Compac graders are high quality systems, reliable and easy to maintain; and its programs and technologies are developed according to each client´s needs. In this way, the Compac systems reach the highest levels of efficiency and processing, obtaining the best possible result for each crop.

Besides, Compac has a technical team and a network of agents all over the world.After sales support is considered of vital importance.

Products: graders for fruits and vegetables, sizers and sorters after types; single, double and multiple line graders, electronic retrofitters, classification systems using color and spots, NIR (near infrared) technologies, taste technologies, packaging systems and different solutions for packaging plants.

Selection and grading of white and pink washed potatoes

The efficiency of Compac solutions for washed potatoes is the reason of its success since 1997. Through the exact weighing systems of InVision 9000 of Compac, it is possible to clas-sify the crop after external quality, shape, size, colour and individual weight before manual classification comes to play.

Compac reachs a yield of 3.5 metric tons / hour (3.8 tons / hour in the USA).


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Grading system for onions

Working along the whole process with Compac technology, the final processing stageresults in bags with exact weights and uniform shapes, obtaining a final product with aunique quality, with onions showing an excellent external aspect.


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EJIDO CARTÓN, S.L.

Pol. Ind. La Redonda, 95 04700 EL EJIDO (Almería) - SPAIN Ph.: +34-950 580 712 Fax: +34-950 580 669 [email protected] www.ejidocarton.com

The products of Ejido Cartón are specially designed for pre-packaging, made of microcorrugated board – the picture shows one of many possibilities – or of moulded cellulose.

Punnets made of microcorrugated board are ecological vessesl 100 % recyclable, with large capacity, humidity resistant, versatile, that could be printed in high quality using a large range of colours that enables to convey messages to the consumer. It is also possible to use them in different forms of packaging. Heat sealed or horizontal flowpack, among those forms.

Packaging of agricultural products is our main market, but we also deliver to thepackaging industry. Packages with special shapes for any kind of fruit and vegetables are our main field of interest. We have more than 50 models, but we consider each client a special case, in order to provide a taylor made solution, if no one of our available options fit his/her their needs..

Carrots are worth

For carrots, as is the case with all products, adding value is the way to get a differentiated product, with option to better prices. It is a process that starts with the variety and is accom-panied in the remaining stages through good farming practices and careful postharvest handling.


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The finishing touch is the packaging, which function is not only to contain the product, but to focus on the content and add value through the aspect, information, keeping the fresh aspect, etc.

Ejido Carton is specialized in consumer packaging in microwave cardboard, with customi-zed design and high quality printing, based on PEFC and FSC certified cardboard, a packa-ging material that respects the environment.

Onion punnet with a personality

Onions are a rather common vegetable. Growers make an important effort to supplynew varieties according to the consumer´s needs: taste, season, color….in summary,product differentiation.

Correct packaging goes together with all these efforts, adding value to the product.Cardboard trays made by Ejido Cartón – like the one shown below -, can be mademore personal with all kinds of pictures or messages, printed in high quality colours.The trays are made with water resistant cardboard and environmentally friendly “Kraft”paper – whose raw material is obtained in sustainable woods, FSC and PEFC certified.

Vessels, trays and punnets….very useful and environmentally friendly, at the same time.http://www.poscosecha.com/es/empresas/ejido-cartonsl/_id:36627,seccion:catalogodeproductos,producto:9887/


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GRUPO GIRÓ

Jaume Ribó, 35-37, 1º B08911 BADALONA (Barcelona) - SPAINPh.: +34-933 841 011Fax: +34-933 899 [email protected] / www.giropack.com

Giró is a group of enterprises whose aim is to supply technology and advanced systems for the industry of packaging of fruits and vegetables, leading the development of modern distribution and creating value added along the supply chain.Today Giró is present in more tan 50 countries in the five continents and is the world leader in packaging of fruit and vegetables.

Window Compact, Window Ultrabag, MiniBag, all creative proposals with the same bagging machine

Giró, http://www.giropack.com, expands this year the range of packaging options with the new Window Compact. A new concept that allows to increase the creative packaging offer made with the GirBagger machines.

Thanks to this launch, the range of Window bags allows tackle two different types of packa-ging design: the Window Compact, ideal for display horizontally and 300 g to 1 kg and Win-dow Ultrabag a vertical bag ideal to contain bigger quantity of fruit from 0.5 to 3 Kg.

Window Compact


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Window Compact is a package intended for horizontal display at the point of sales. It is ideal for sizes from 0.3 to 1 Kg and especially suitable for small and mid size fruit.It is a very compact package -hence its name- which optimizes package size according to the content.

To make this pack it is necessary to use a GirBagger UB-50, UB-60 or UB-65 equipped with an optional accessory for making the Window Compact.

It is also based on Ultrabag style but reducing the length of the package and using a film with window. The recommended window dimensions are 140x60 mm or 130x60 mm depen-ding on the size of the bag.

Window Ultrabag, now allowing content visibility

Window Ultrabag, by GIRO, is based on the well known Ultrabag system in which there has been a small but noticeable change: a window has been included in the film that allows content visibility through the mesh, giving a new look to the package.

Window Ultrabag is the only package in the world that allows to adapt the shape and posi-tion of a window according to the image or design printed on the film, offering an innovati-ve and attractive alternative for packaging.With this unique feature, the consumer can see the product through a cut in the bag with a shape that is integrated into its design.

GirBagger machines UB-50, UB-60 or UB-65 can produce Window Ultrabag packs without any optional accessory as it was an standard Ultrabag package, with the only difference of using a windowed Girfilm.

Giró can supply the W-Girfilm making the window position and shape according to the de-sign.The size and shape of the window may vary depending on the graphics of the film and the designer’s creativity. It can not exceed 60 mm wide and 125 mm length for a film UB or UP-320 and 145 mm wide.

MiniBag

A package for small formats (100g to 500g) ideal to give a high class appearance to small products (garlic, shallots, clementi-nes) offering a wide communication area.

The machine that makes this packaging is the GirBagger, the world´s most versatile packaging machine, making up to 9 diffe-rent netbag styles: Window Compact, Ul-trabag, Window Ultrabag, and the classic Girpulus, Girsac, Girsac and Ultrabag Fas-hiones, and Girplusac. Source: Giro Magazi-ne 2016


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FAM N.V.

Neerveld 2 2550 KONTICH - BELGIUM Ph.: +32-(0)3-450 92 20Fax: +32-(0)3-450 92 [email protected]

FAM and Stumabo are specialized in precision cutting of food products. Both companies are integrated in the Hiffermann Group.

FAM develops and manufactures precision cutters for the food industry. More tan 50 years of innovation and work in the industry speak for us. Presently we are leading the European market. We command an extended net of dealers and spare parts suppliers that allow us to support our customers all around the world.

Stumabo leads in precision blades for industrial food processing machines. The company has more than 60 years of experience and sells each year more than 1.2 million blades for industrial cutters. Stumabo offers blades made of stainless steel for uses where hygiene and cut quality are of utmost importance.

The company has dealers in France, Spain, United Kingdom and the United States.

Stumabo, leading the market of precision blades

Stumabo offers longlasting blades, made of very special kinds of steel.

Some special blades are used by manufacturers of potato peeling machines. Stumabo has also designed special blades for cutting and peeling of onions.

All Stumabo blades are made of specially selected stainless steel.


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FAM Centris® 315, a Brand New Centrifugal Slicer / Shredder, for small to mid-sized companies

FAM has developed the innovative FAM Centris® 315, a new centrifugal slicer & shredder with a high-quality execution. The machine is very compact and has the smallest footprint of any industrial centrifugal shredder in the market.

A patent pending cutting head technology guarantees a consistent slice and shred thick-ness throughout the slicing process. The unique design of the cutting head (*) will facilitate change of blades, handling and cleaning.

The product can be cut into a variety of shapes. Both slices (flat cut, crinkle cut and V-sha-ped ) and strips ( V-shaped , oval, julienne and wide ribbon-cut ) are available on a wide ran-ge of products.

The machine, its cutting head(s), knives and parts are all offered at a very competitive price.

The Centrifugal Slicing and Shredding Principle improved by FAMA number of new patents and innovations lead to improved ways of centrifugal slicing and shredding.

FAM ILC.2, a flexible, high capacity cutter for dices and other shapes

The FAM ILC.2 is a versatile and accurate high-capacity food dicing machine. It can easily be integrated into a production line because of its compact design. This heavyduty machine is available in different executions for e.g. French fries, tomatoes and curly kale.

http://www.fam.be/en/mach/9The applications of the of the FAM ILC.2 cutter cover slicing in dices, slices and strips, accor-ding to the different kinds of fruits to be processed: apricots, cherries, strawberries, pome-granates, green mangos, apples, different kinds of peaches, quince, oranges, papaya, pears, pineapples, watermelons, coconuts….

http://www.fam.be/en/mach/9

Among vegetables, the machine works with sweet potatoes, potatoes, celery, aubergine, courgette, pumpkins, onions, mushrooms, chicory, different kinds of cabbage, cauliflower, endives, green beans, turnip, cucumber, peppers, leek, radish, beets, tomatoes, carrots…


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The FAM Mantis.2, slice cross cutter, with V-belt, is designed for precise cutting of elongate and oblong products

The FAM Mantis.2 is a cross cutter with V- conveyor belts, highly flexible, hygienic, used to cut a wide range of vegetables and fruits. It cuts any product with a firm texture to 115 mm in diameter, and compressible leafy vegetables to 160 mm in diameter. It also specializes in cutting potatoes for spicy potatoes, potatoes in slices, and potatoes in halves. It also realizes straight or wavy cuts.

http://www.fam.be/en/mach/274The capacity of the FAM Mantis.2 varies between 500 and 6000 kg per hour depending on the product and form of feeding. The FAM Mantis.2 is the first cutter with touch screen and PLC, allowing easy storage and retrieval of production data and cutting programs.

The FAM Mantis.2 has a good reputation for its safe and accurate operation, even in harsh factory conditions, and the hygienic design makes it very suitable for various food sectors.


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INTERSEMILLAS

Pol. Ind. de Loriguilla - Calle Nº2, esquina con Calle Nº546393 LORIGUILLA (Valencia) - SPAINPh.: +34-96 164 01 01Fax: +34-96 166 84 [email protected]

INTERSEMILLAS was created 30 years ago in Valencia, a region of Spain with strong agricultural traditions and with the aim of producing and trading seeds.From the beginning of the company we began developing a selection of vegetable materials which enables us to produce varieties of interest to the agricultural market, and so becoming consolidated as one of the major national seed-producing companies.

INTERSEMILLAS is a young and dynamic company which is directed towards offering the most efficient and productive service to its customers, with seeds which are highly resistant to sickness and plagues.

Expertise: producing vegetable seeds

We have a very large variety of species now available for professional use. We are strong mainly in onions, watermelons, broccoli and processing tomatoes. Our varieties are supplied by INTERSEMILLAS’s own production in Spain and supplemented by hybrid varieties obtained from both Spain and breeders worldwide.

Commitment: Quality

All our seeds are required to undergo rigorous trials to attain the optimum physiological and genetic quality of each commercial batch. In this way we can guarantee the purity and uniformity of our hybrids.

Research and Development

We are constantly conducting research in order to improve the quality and variety of our products.


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IntersemillasRADISH R-10035 F1 - Red round radish

Hybrid variety of red round radish. Per-fectly round root of deep red colour, clean and shiny, completely white flesh. It is very sweet and doesn’t burst. The plant has me-dium vigor. Intensive production is there-fore recommended, even in seedbed whe-re it offer exceptional uniformity.

RED MOON F1 - Red hybrid onion of short day

On the Mediterranean coast it is sown at the end of September and harvested at the beginning of June. It is noted for its high production of large bulbs with pear shape, slightly flattened, and intense red colour in all its layers. It endures well bolting, still in early sowing.

SPRING STAR F1 - Yellow hybrid onion of short day. Extra early variety

It is suitable for spring onions and dry bulbs. Spherical shape, half flattened, uni-form caliber. Medium yellow external co-lour and yellowish white internal colour. Short storage period and delicate and mild flavor, very high production. Tolerance to bolting. On the Mediterranean coast it is sown in September for harvesting early April.


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FORIGO ROTERITALIA

Via Brennero Nord, 946035 OSTIGLIA (Mantova) - ITALIAPh.: +39-0386-32691 / Fax: +39-0386-31250www.forigo.it

Roter Italia is a young and dynamic company still led and managed by Forigo brothers and family. More than 80% of the turnover is given by the export in the whole Europe, North, Central and South America, North and South Africa, Asia and Australia/New Zealand.

The most important feature – especially for the horticultural sector – is the attention paid to the specific needs of the market with a tight focus on the final user, providing “tailored” solutions to satisfy the requests of this highly specialized and performing field.

Nowadays the horticultural world considers the brand Forigo - Roter Italia as a leader of the innovation and development in the manufacturing of machinery for soil preparation and sterilization before seeding or transplanting, thanks to an efficient and skilled technical staff.

Our range is divided into two main product lines. The first line for traditional agriculture is made by power harrows, rotary tillers, universal shredders for grass and pruning and straw choppers for crop residues (i.e. corn, rice, wheat stubbles etc.). The second line includes horticultural machines i.e. stone buriers, bed formers, sterilizers for the distribution of solid or liquid fumigating products and other special machines for gardening, landscaping and soil renovation.


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The Mix Tiller Dry

- Specific machine specialized in distribu-tion of micro-grains (Basamid or Dazomet) and granular products.- Mechanical batcher and pneumatic sorter (Venturi System) projected to work with micro-grains and granular products.- The machine has the Possibility of modi-fying the rate during the work progress.- Its distributors located before the rotor of the stones burier (mixing in all the worked soil).


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KiremkoKiremko B.V. is a Dutch engineering company, founded in 1965, which is fully dedicated to the potato processing industry. Kiremko designs, manufactures and installs complete processing lines, factory upgrades and capacity expansions, as well as stand-alone equipment. Kiremko offers reliable, turnkey solutions from raw product receiving systems right up to the packaging lines for end products such as French fries, potato flakes, fresh and pre-cooked potatoes, potato chips and more. Our services include project management, (pre-)engineering activities, utility engineering and process support. Our technology is innovative, solid and always designed to your specific requirements.

Kiremko is active worldwide with an exclusive network of local offices in the UK, Russia, Ukraine, India, China and dedicated agents elsewhere.

Kiremko believes in the benefits of strong partnerships. For many years, we have actively developed relationships with suppliers of specialist equipment and components to join forces in order to offer you the best and latest technology. The cooperation between Kiremko, Idaho Steel, Reyco Systems, Tolsma-Grisnich and our other partners is an excellent source for all your processing needs.

KIREMKO B.V.Tasveld 7 - 3417 XS MONTFOORTP.O. Box 5 - 3417 ZG MONTFOORTTHE NETHERLANDSPh +31-(0)348 - 47 94 00Fax +31-(0)348 - 47 13 [email protected] / www.kiremko.com


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MARRODAN, S.A.

Polígono Industrial Los Cabezos - Ctra. de Mendavia s/n31580 LODOSA (Navarra) - SPAINPh.: +34-948 693 142 / Fax: +34-948 693 [email protected]

MARRODAN has more than 65 years of experience manufacturing machinery for the food processing industry specializing in the areas of vegetables, refrigeration and dehydration of products, canned fish, and precooked meals, ready to eat product, meals and sauces. During the last years MARRODAN also started to provide processing lines for minimally processed products (IV range).MARRODAN is based in a main area of the Spanish food processing industry and works worldwide. MARRODAN also counts on a pilot plant for the development of new products.

Processing linesLines for preparation of minimally processed products (IV Range); Canning lines for tin, glass, flexible packaging, etc.; Lines for processing frozen foods; Lines for dehydrating vegetables; Complete lines for the production and processing of compost for growing mushrooms, etc.

EquipmentCleaning systems, silos, peeling, elimination of skins/peel, cutting (slices, strips, cubes). Equipment for concentrating, drying, packaging, grading, to cool the preparation of syrup for canning. Product transport (fruit and packaging, etc.). Washing machines, dryers, pallet cage, palletising of packages. Vectro, a modern sterilisation systems (under pressure and atmospheric) that mantains the quality of the products.

Technical AssistanceService, based on the repair and maintenance of machines, both in and out of our installations.

The VECTOR range of retorts is a system designed for pressure sterilizing of preser-ved vegetables, fish and meats; children meals, ready cooked dishes, etc.


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TOMRA Sorting SolutionsTOMRA SORTING FOODWith more than 5,000 of its systems installed at food growers, packers and processors worldwide, TOMRA Sorting Food is a global market leader. The company provides high-performance optical sorters, peeling and process analytics systems for nuts and seeds, dried fruits, potato products, fruits, vegetables, meat and seafood. Its sorting machines ensure optimal quality and yield, resulting in increased productivity, throughput and an effective use of resources.

Its distinct development of advanced technologies supported by excellent customer care to deliver increased yields, improved food safety and enhanced profitability is entirely unified across the company. This proposition sits at the heart of TOMRA Sorting Food and ensures the company continuously improves for the benefit of its customers.

“TOMRA Sorting Food offers sorting equipment for a multitude of food applications, from fresh whole products to processed food, from farm to fork.”

SENSOR TECHNOLOGYTOMRA Sorting Food’s focus on research and development has enabled it to develop a range of innovative sorting machines which are able to detect and remove the smallest of defects and foreign material from production lines. Its range of sensor-based solutions transforms how the world optimizes its precious resources, allowing for sustainable growth and maximum profit while reducing environmental impact.

TOMRA Sorting Food’s machines use a variety of sensors which go far beyond the common use of color cameras. Near Infra-Red (NIR) spectroscopy enables an analysis of the molecular structure of a product whilst x-rays, fluorescent lighting and lasers measure the elemental composition of objects. The internal composition and surface structure of objects can also be analyzed to determine good or bad produce.

“TOMRA Sorting Food’s machines are not only the most efficient way to sort products; they are also a smart investment.”

TOMRA SORTING SOLUTIONSResearch Park Haasrode 1622, Romeinse Straat 203001 Leuven - BELGIUMPh.: +32-16 396396Fax: +32-16 [email protected]/food


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ULMA PACKAGING, S. COOP.

Barrio Garibai, 28 - P.O. Box 14520560 OÑATI (Guipúzcoa) - SPAINPh.: +34-943 739 200Fax: +34-943 780 [email protected]

ULMA Packaging, S. Coop., Packaging solutions

With more than 50 years of experience and a team of high qualified professionals, as well as the most advanced design and manufacturing technologies, ULMA offers extensive and in-novative solutions in packaging equipment and systems with a main objective: providing additional value to its customersULMA Packaging is currently focused on a wide variety of markets, including machinery, in-tegral solutions and inputs; which it addresses through its eight product lines: Flow Pack, Thermoforming, Traysealing, Vertical, Dairypack, Shrink Wrap, Stretch Film and Sleeve Wrap-ping.

Bundles of leeks packaging in flow pack wrapper (HFFS)

Automatic pocketing with an excellent presentation.

- Ideal for the distribution of the product in self-services.- Industrial packaging system: Increases productivity and reduces packaging costs in com-parison with a manual packaging system.- Machine with a great versatility. It adapts automatically to the different products to be pac-ked.- Its simplicity to adapt to a wide variety of products permits to exploit the machine to the full.


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Carrot packaging in traysealing in rigid trays

The packaging in traysealing allows an attractive printing of the sealing film, on top of a ri-gid tray containing the carrots.

The machine used is a Scorpius 400, by ULMA PACKAGING. It is an automatic single line tray-sealing machine for all kind of preformed regular trays.

Can make modified atmosphere (MAP) and vacuum packing.

Tray transport system with arms.

Suitable for first steps in integrated process automation.

4 potatoes packaging in gusseted pack with laminated film

The 4 potatoes packaging in gusseted pack, by ULMA PACKAGING, used laminated film. It is a high speed packaging, by a continuous motion machine at 100 pack/min.

The machine is a VTC 700, a vertical packaging machine (VFFS) which makes a three sealing pack. Designed for continuous packing at high production speeds up to 140 cycles/min.


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VisarELECTRONIC SORTING SYSTEMS

The Visar Sortop is the latest, fully automatic electronic vegetable sorter that can be specified for high quality optical sorting, grading and weighing of carrots and potatoes. The Visar Sortop can sort any batch of carrots or potatoes consistently and efficiently, completely removing the need for manual sorting.

With the capability to automatically sort any batch of crop, the Sortop optical sorter offers the highest quality sorting, increasing the percentage of crop sold by up to 5%, without the need for any manual labour.

This unique machine can significantly reduce labour costs whilst facilitating increased crop sales. With Visar optical sorters you can rest assured your crop will be sorted with the highest accuracy, so you can concentrate on getting more value from your sorted crop.

Offering significant labour savings alongside increased crop revenue, the Sortop could be the best investment you make within your carrot handling facility.

VISAR EUROPELa Tuilière 81047 Oppens - SWITZERLANDPh.: +41-(0)21 887 03 01Fax: +41-(0)21 887 70 [email protected]


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WymaWYMA designs, manufactures, distributes and services post-harvest vegetable handling equipment and solutions worldwide. When you buy Wyma, you buy proven technical quality as well as a deep understanding of post-harvest handling.

From consultation through to design, manufacture, installation and support; you know that with Wyma, you get the benefit of our fresh thinking culture wherever you are in the world.

WYMA ENGINEERING (NZ) LTD.27 Foremans Road - PO Box 16-707HORNBY - CHRISTCHURCH - NUEVA ZELANDAPh.: +64 3 344 6403Fax: +64 3 344 [email protected]

Whether your pack-house handles, potatoes, carrots, onions or other bulk vegetables, our fresh thinking is always available to help you keep improving the way you handle and process your vegetables.


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URSCHEL INTERNATIONAL LTD

1200 Cutting Edge DriveIN 46304 CHESTERTON - USAPh. +1-219 464 4811Fax: +1-219 462 [email protected]

Urschel Laboratories, Inc., headquartered in Chesterton, Indiana, U.S.A. is the global leader in food cutting and milling technology.

Since 1910, Urschel Laboratories has been designing and manufacturing precision size reduction equipment including: commercial potato chip slicers, high capacity cheese shredders, dicers for a wide array of fruits and vegetables, high speed french fry cutters, meat dicers, peanut butter manufacturing mills, fish processing equipment, poultry dicers, precision lettuce shredders, crumblers for bakery rework, bulk bread cubers, wet and dry milling equipment for the food and pharmaceutical industries, and a wide array of other cutting applications.

With over 100 years of experience, Urschel has a global network of experts in services, sales and support to assist you with any cutting application.

Worldwide

With a range of over 50 different models of cutting machinery, URSCHEL processing equipment is used by leading manufacturers of food processing in the United States and throughout the world.

NEW SPRINT 2® DICER

The latest addition to the Urschel line of di-cers, the Sprint 2 builds on the technology of the DiversaCut Sprint® Dicer and is inspi-red by the longstanding Model G. Accep-ting an infeed product up to 6.5” (165.1 mm) in any dimension, the dicer offers a stainless steel sanitary design throughout with the food zone completely isolated from the mechanical zone. The new Sprint 2 offers an alternative for the Models G, G-A, GK-A, H, or H-A Dicers with increased horsepower and benefits, and is available in two versions – with and without a built-in conveyor.www.urschel.com/machines/Sprint-28482-Dicer

E TRANSLICER® CUTTER

Engineered to produce continuous preci-sion slices with extensive detail given to key elements throughout the machine, the efficient E TranSlicer® Cutter represents the smallest footprint in the production-pro-ven TranSlicer series in the Urschel line-up.The E TranSlicer uses interchangeable 20” (508 mm) diameter cutting wheels (Mi-croSlice®, slicing, shredding, and julienne) to produce a full range of cuts at high ca-pacities. The machine accepts firm infeed products up to 4” (102 mm) and compressi-ble products up to 6” (152 mm). www.urschel.com/machines/e-translicer-cutter


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SORMAC B.V.

Huiskensstraat 68NL-5916 PN VENLOP.O. Box 419NL-5900 AK VENLOTHE NETHERLANDS Tel.: +31-(0)77 351 84 44 Fax: +31-(0)77 320 48 01 [email protected]

Sormac specialises in the development and production of machines for the vegetable processing industry , mainly potatoes, carrots, onions, leafy vegetables and cucumbers, like e.g. onion peeler, carrot topper, potato knife peeler, salad washer and leafy vegetable centrifuge.


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News


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Nutritious root veg salsify pro-mises to tingle the taste buds Page 64

Vitamin content of frozen commodities is comparable to and occasionally higher than that of their fresh counter-parts, except for β-Carotene Page 66

Already available Info Root Vegetables 2015 Page 66

Strong potential of CIPC vapour in efficiently preventing sprouting Page 67

Info Root Vegetables, Spa-nish version, already available Page 68

Potato recipes from around the world collec-ted by McCain Foodservice Page 68


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Evaluation of potato rots in a warehouse of an industry of potato chips production Page 69

UK Fruit & Vegetable Awards winners revealed Page 70

Prochloraz, the most effecti-ve chemical to control banana black-end rot in vitro essays Page 70

More plastic packaging can mean less waste, say experts Page 71

Considerable benefits from expo-sure produce to low levels of ozone Page 73

Scutellaria baicalensis and Saus-surea lappa were effective in reducing browning of potato slices Page 73


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Bacillus mycoides as resistance inducer Page 74

Europatat Congress 2015 Page 75

Sweetpotato roots are responsi-ve to manipulation of individual sugar content by temperature and atmospheric gas com-position during the storage Page 76

Origine Cévennes, sweet onions with love Page 76

Effects of Postharvest Curing, Ozone, Sulfur Dioxide, or Low Oxygen/High Carbon Dioxi-de Storage Atmospheres on Quality of Short-day Onions Page 77

Studies on a low-cost gas sen-sor array useful to detect onion postharvest diseases in storage Page 78


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Detection of rotten onions in postharvest through the volatile compounds Page 79

Turgid radishes seem more susceptible to splittin Page 80

Application of volatile orga-nic compounds, a method with potential for protecting potatoes during postharvest Page 81


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Nutritious root veg salsify promises to tingle the taste buds

by Liz O’Keefe, Produce Business UK, http://www.producebusinessuk.com

KIREMKO B.V., the Netherlands, a leading Long, knobbly and troublesome to cook, the root veg salsify has been on the peri-phery of fashionable in the culinary world for years. Perhaps a little confusingly, it co-mes in two versions: black or white, which both have a distinct zingy, oyster-like taste and are very closely related plant types. Having gone on and off chefs’ menus for the last 10 years, PBUK thought it was about time we looked into the veggie’s crunchy credentials

Apart from its unique taste and pleasing white-fleshed appearance, salsify strength comes from being available when pretty much nothing else is vegetable-wise, and also offering a break from potatoes and parsnips. Mainly available in the UK from October to January, salsify comes in two kinds, the light-skinned white version, which grows happily in domestic gardens, and the black-skinned alternative, known as scorzonera, which is used more widely on a commercial scale.

Looking much like a wooden stick, black salsify is particularly popular in France and Spain where is it appreciated as being gourmet. Black salsify is a member of the sunflower family, while the white version belongs to the dandelion. Black salsify has a white interior and is more fibrous and of a finer texture than regular salsify.

Also known as: the vegetable oyster or oys-ter plant, Spanish salsify, serpent root, viper’s herb, viper’s grass, goats beard and scorzonera (just the black-skinned type).

Varieties: Salsify Sandwich Island, Salsify Mammoth, French Blue Flowered, Scorzo-nera Maxima and Scorzonera Russian Giant

Origin: Salsify is native to southern Europe and the Near East.

Production: Black salsify is commercially produced or stored for supply throughout the year in the Netherlands, France and Belgium plus Germany to a smaller degree. Traditionally harvested in the winter (but possible to harvest year round), salsify is said to be best when it comes to maturity during cool weather in a fairly acidic soil.

White salsify is harvested when it’s young, but other than that both types grow in the same way, and are as easy to grow as dan-delions. However, the root veg needs to be kept evenly moist to prevent the roots from becoming stringy during production, and it can be hard to harvest since the roots are delicate. Salsify is generally not susceptible to pests and disease and, com-mercially, it’s best grown as a second crop as part of field rotation.

History: It’s thought that the first mention of salsify was in 1575 by a Western writer called Leonhard Rudolf, having seen scor-zonera at the market of Aleppo in Syria. People believe the name scorzonera deri-ves from the French word scorzon, mea-ning snake or from the Italian “scorza ne-gra” meaning black bark. By 1660, Italy and France were cultivating the crop and the Belgians then followed suit. It’s now eaten regularly across western Europe.

Preparation: Having worked with black sal-sify for two weeks straight for a recipe fea-ture, it does become a little troublesome and you can see why some chefs leave it well alone. But when you get to eat the product, it does produce a very exciting


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tingle that can’t quite be described.

Worth cooking, but not easy, salsify is always absolutely covered in mud and it’s quite hard to wash because its flesh has a sticky quality, even at skin level, which means it’s caked with dirt. It’s best to wash the vegetable first, then soak it in clean cold water, before scrubbing under run-ning water. Once scrubbed, topped and tailed, salsify should be peeled since the skin has a bark-like quality and once cut the flesh starts to seep white sticky liquid that very quickly turns the flesh a brown-yellow colour. Any citrus juice can stop this from happening, but it needs to be applied as soon as the salsify stick is cut.

A bit like beetroot, salsify has a disco-louring effect as well as making everything very sticky. Unless you’re fine with a sticky brown substance attaching itself to your skin, gloves are probably a good idea and you should scrub chopping boards, espe-cially wooden boards, straightaway after chopping. Despite the difficulty with pre-paration, you can keep fresh, unpeeled sal-sify in the fridge for up to two weeks, which makes it a good addition to a winter kitchen menu.

Taste: Some say oysters, some say it’s too woody. It has a very fresh taste when eaten raw and takes on an almost radish-like quality. It takes a lot of cooking to soften salsify but it keeps its crunch well, and de-velops a slight aniseed taste.

Culinary uses: Salsify is a root vegetable so it can be eaten raw and cooked like most roots. It has a pleasant tingly eating sensa-tion when cooked and it’s oyster-like fla-vour develops the more you cook it. The plant that grows above ground is leafy and has delicate pale purple flowers. Popular in Victorian garden kitchens, the young roots of the white-skinned salsify are fleshy and taper, and are cooked and eaten like aspa-ragus in the spring. Black salsify has yellow flowers and is generally harvested when the roots are full and carrot-size. They are

generally used in fritters, soups and stews, as well as roasted and braised to be served as side dishes.

Nutrition: White salsify contains fibre, man-ganese, potassium, riboflavin, vitamin B6 and C, and is high in dietary fibre. Black sal-sify is considered to be particularly nutri-tious since it contains asparagine, choline, laevulin, potassium, calcium, phosphorus, iron, sodium and vitamins A, B1, E and C. Salsify has around 40 calories per 250g.

Chef fans:Hugh Fearnley-Whittingstall, Jane Grigson, Charlie Lockley at the Boath House in Nairn, Scotland; Richard Corrigan, Martin Wishart, Steven Williams, Simon King, Ben McKellar and Niamh Shields.

Dishes: Liquorice venison fillet with confit salsify (Charlie Lockley); turbot with mus-sels, sea vegetables and salsify or spinach and poached egg ravioli, truffle, ceps, giro-lles and salsify (Ben McKellar).

Did you know?: It’s thought that pre-16th century Celtic and Germanic people belie-ved black salsify was a remedy for the Bu-bonic plague and snake bites.

Source

Produce Business UKhttp://bit.ly/24dykI8


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Vitamin content of frozen com-modities is comparable to and occasionally higher than that of their fresh counterparts, except for β-Carotene

Bouzari et al., J. Agric. Food Chem.

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, straw-berries, and blueberries.

Samples of each commodity were harves-ted, processed, and analyzed for nutrient content at three storage times per treatment.

Ascorbic acid showed no significant diffe-rence for five of the eight commodities and was higher in frozen samples than fresh for the remaining three commodities.

Apart from broccoli and peas, which were higher and lower in frozen vs fresh sam-ples, respectively, none of the commodi-ties showed significant differences with respect to riboflavin content.

Three commodities had higher levels of α-tocopherol in the frozen samples, while the remaining commodities showed no significant difference between fresh and frozen.

β-Carotene was not found in significant amounts in blueberries, strawberries, and corn. Peas, carrots, and spinach were lower in β-carotene in the frozen samples, while green beans and spinach showed no signi-

ficant difference between the two storage methods.

Overall, the vitamin content of the frozen commodities was comparable to and occa-sionally higher than that of their fresh cou-nterparts. β-Carotene, however, was found to decrease drastically in some commodi-ties.

Source

Vitamin Retention in Eight Fruits and Vege-tables: A Comparison of Refrigerated and Frozen StorageAli Bouzari†, Dirk Holstege‡, and Diane M. Barrett*††Department of Food Science and Techno-logy and ‡Analytical Lab, University of Cali-fornia, Davis, California 95616, United Sta-tesJ. Agric. Food Chem., 2015, 63 (3), pp 957–962

http://bit.ly/24dAAPG

Already available Info Root Vegeta-bles 2015

Field technology, postharvest, marke-ting

The 2015 version of the document Info


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Root Vegetables is available now; contains information about machinery, materials, technology, … used for growing and pro-cessing of potatoes, onions, garlic, carrots, turnips, leeks, … as well as and marketing ideas.

You can access by clicking HEREhttp://bit.ly/1qJvD24

The first edition was in March 2014 and du-ring this period more than 5000 visitors worldwide were using it. The current edi-tion begins with an interesting article that explains the evolution of peeling until the actual modern steam peelers. Includes in-formation on washing lines, dry solutions and prepack lines from the specialist Wyma, processing lines such as those of FAM, FTNON, Marrodan and Tomra for di-fferent products; specific solutions for ca-rrots from Visar, field and disinfecting ma-chinery by Forigo Roteritalia for open field (and greenhouse) production. The seed specialist Intersemillas shows onions and radishes.

A section is dedicated to packaging and marketing proposals.

Strong potential of CIPC vapour in efficiently preventing sprouting

O. Gouseti et al., Postharvest Biology and Technology

Isopropyl N-(3-chlorophenyl) carbamate (CIPC) is a growth inhibitor typically applied as a hot fog (spherical particles of about 5 μm diameter) on harvested pota-toes to prevent sprouting during prolon-ged storage.

Although particularly efficient in sprout control, deposition of solid CIPC particles on the potatoes increases the residue le-vels of the chemical on the tubers. The po-tential of CIPC to be used in the vapour phase for efficient sprout control at signifi-cantly lower application rates has been evaluated.

First, CIPC vapour release rates from diffe-rent hydrocolloid formulations were eva-luated. From the investigated formulations (agar, gellan gum, κ-carrageenan, algina-te), 1% gellan gum set with 0.002 M cal-cium ions appeared to result in the fastest vapour releasing formulation.

At industrially relevant storage conditions (8°C, 90% relative humidity) CIPC vapour release was significantly reduced.

Vapour adsorption by tubers was then in-vestigated and showed maximum of 2.5 mg kg−1 (mass of CIPC per mass of tubers) for washed, non-dormant tubers exposed to solid sources for 28 d.

Efficient sprout control was indicated for tubers exposed to vapour sources and CIPC levels of 0.3 mg kg−1.

Overall, the work indicates strong potential of CIPC vapour in efficiently preventing sprouting.

Sources

CIPC vapour for efficient sprout control at low application levelsO. Gouseti (a), A. Briddon (b), S. Saunders (b), G. Stroud (b), P.J. Fryer (a), A. Cunning-ton (b), S. Bakalis (a)(a) School of Chemical Engineering, Uni-versity of Birmingham, Edgbaston, Bir-


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mingham B15 2TT, United Kingdom(b) AHDB Potatoes Sutton Bridge Crop Sto-rage Research, East Bank, Sutton Bridge, Spalding P12 9YD, United KingdomPostharvest Biology and Technology, Volu-me 110, December 2015, Pages 239–246

http://bit.ly/1SlBnK5

The picture shows Fomesa Fruitfog,http://bit.ly/1VSmBwW

the gas formulation with CIPC by FOMESA FRUITECH

http://www.fomesafruitech.net/

FOMESA FRUITECH solutions for potato storage (Spanish language), Infopost 71

http://bit.ly/23STaQl

Info Root Vegetables, Spanish version, already available

Version 2015-2016

The “Guide to Integrated Pest Manage-ment, IPM, for growing potato”, is part of a series of guides on the same subject, dea-ling with different crops. Published in 2015 by the Spanish Minister of Agriculture, this one, referring to the potato, explains, after an introduction and consideration of the general aspects, principles for implemen-tation of integrated pest management,

specific measures for protection zones, list of pests, and strategies for IPM.

This is just one of the contents of the up-dated Info Hortalizas Subterráneas 2015-2016, Info Root Vegetables, with informa-tion for producers of potatoes, onions, ca-rrots, leeks and other underground vegeta-bles.

The contents pay special attention to the introduction of technologies that improve product quality, such as disinfection im-planted by Torribas, a leading potato pro-ducer, and proposals from different com-panies that offer solutions such as the sor-ting & peeling options by Tomra, washers and Wyma Fermaq , cutters by FAM and Urschel, sorters by Visar now also for pota-to, industrialization solutions Kiremko, etc.

Applied research developments of the year and outstanding product presentations are also collected.

Info Hortalizas Subterráneas, updated yearly, started to be published five years ago. During this time it has become a re-cognized online source of information for producers and industry professionals from underground vegetables.

The document is available HERE.http://bit.ly/1YOTGb4

Potato recipes from around the world collected by McCain Food-service

A nice idea for other industries and produce

“How are potatoes served around the


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world?”. That’s the question McCain Food-service have put to caterers, in a bid to highlight the versatility and adaptability of the humble spud as a menu item.

To answer this, McCain have launched an interactive recipe map, looking at the ways potatoes and potato products are used in traditional cuisines worldwide. The map allows users to look at culinary habits from Mexico to China, and offers up novel ways from British caterers to use the potato.

Regarding the launch of the map, a spokesperson for McCain said “the potato has always been considered a diet staple due to its nutritional benefits and versatili-ty. In today’s society where consumers have a growing appetite for new tastes, food trends and experiences we’re looking around the world for inspiration on how the humble potato can be used in new and exciting ways.”

Each country on the map has its own reci-pe portal, which can then be download as a PDF containing nutritional information and serving size for ease of use by caterers. McCain have aimed to make the recipes as accessible as possible, with most contai-ning potato as a base alongside other easy to obtain, prep minimal ingredients.

As such, most recipes can be adapted to suit a variety of serving situations, with dis-hes like poached egg, black pudding and potato rosti looking at home on a breakfast, lunch, or evening small plates menu. The meals are also designed to be useful to a number of sectors, whether they’re made available on a casual dining menu or chalked up on a pub blackboard.

http://bit.ly/1MR7YaF

Head over to McCain Foodservice to take a look at the map, and find out more about new ways to use potatoes.

http://bit.ly/1T7o2S6

Evaluation of potato rots in a warehouse of an industry of potato chips production

By David Lanzuela Licer & Dr. Josep Armengol Fortí (*)

Potato rots caused by fungi are an impor-tant postharvest problem of this crop. In this work we studied the incidence of po-tato rots in a warehouse industry of potato chips production located in Villarquemado (Teruel, Spain).

For this, two types of monitoring were per-formed: assessment and identification po-tato rots caused by fungi at harvest time in the field and before entering the store, and the assessment and identification of decay during prolonged storage in the industry.

A total of 28 samples (14 in the field and 14 in storage) were studied. In each sampling type, an average of 10 tubers with symp-toms of rotting caused by fungi were co-llected, and subsequently processed in the laboratory, for fungal isolation small frag-ments were seeded in PDAS plates.

In the field phase, fungi belonging to the genus Fusarium were the main causal agents of tuber rots, with a combined inci-dence of 71.42% of the samples studied, followed by Alternaria sp. (28.57%) and Co-lletotrichum coccodes (21.43%).

In the phase of storage, the most common fungi were also Fusarium, with an inciden-ce of 100% of the samples studied. Colleto-trichum coccodes, and Alternaria sp., also detected in the field, were found with an


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incidence of 42.86% and 7.14% of the sam-ples, respectively. However, there were other species which only appeared on the storage: Geotrichum candidum, Pythium sp. and Rhizoctonia solani with 14.28% in-cidence each, and with 7.14% Gliocladium.

(*) Thesis UPV July 2015 by David Lanzuela Licer, student, directed by Dr. Josep Ar-mengol Fortí, [email protected], profe-sor

Picture shows A: Colletotrichum coccodes. B: Fusarium sp. C: Rhizoctonia solani. D: Geotrichum candidum.

Estudio de las podredumbres de la patata en el almacén de una industria de produc-ción de patatas fritas

http://bit.ly/1T7ovDQ

UK Fruit & Vegetable Awards win-ners revealed

Industry-voted awards highlight exam-ples of excellence by both individuals and companies

The winners of the first UK Fruit & Vegeta-ble Awards have been announced. The awards were voted for entirely by FPJ rea-ders, meaning the winners have truly won the acclaim of their peers. FPJ editor Michael Barker said: “We were overwhelmed with the response, both in

terms of the numer of entries and votes, and I’m delighted to be able to reveal the first-ever winners of these exciting new awards. “Whoever your favourites happened to be, I’m sure everyone would agree these are extremely worthy winners. We will be visi-ting the winners to present their awards over the coming weeks and featuring more pictures and stories in the new year.” Full details of all the entries are available here.

http://www.fruitnet.com/fpj/138/awards

Prochloraz, the most effective che-mical to control banana black-end rot in vitro essays

S. Samuelian & L. Vawdrey, IHC 2014

Black-end rot caused by Ceratocystis (Cha-lara) paradoxa is an important postharvest disease of banana. Symptoms include the rot and blackening of the cushion, stalk and crown-end of the banana finger which can cause fruit to ripen prematurely and detach from the pedicel.

The effect of temperature on the develop-ment of blackend rot was investigated by


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artificial infection of green mature bananas (cv. Cavendish) at temperatures between 10 and 26ºC.

Results showed the optimal temperature for the development of black-end rot was 18ºC with the pathogen invading the fruit pulp within 6 days. Black-end rot did not develop at 10ºC. At 22 and 26ºC, minor mycelial growth was observed on the crowns but black-end rot failed to develop.

The growth of C. paradoxa was tested on potato dextrose agar (PDA) culture plates amended with the fungicides imazalil, flu-dioxonil, thiabendazole, and prochloraz. Procloraz was the most effective chemical tested and at concentration 0.001 ug/mL reduced the radial growth of C. paradoxa by 90% compared to the untreated control (ED90 value).

Source

EFFECT OF TEMPERATURE AND FUNGICI-DES ON BLACK-END ROT ON BANANASSamuelian, S1, Vawdrey, [email protected] and Forestry Science, Agri-Science Queensland, Department of Agri-culture, Fisheries and Forestry, Centre for Wet Tropics Agriculture, South Johnstone, Queensland, AustraliaIHC 2014, International Horticulture Con-gress, 17-22 August 2014, Brisbane,

http://www.ihc2014.org/

More plastic packaging can mean less waste, say experts

By Sara Cimetta, Plastics News Europe

Plastics manufacturers and their customers in the European Union are under constant pressure to reduce the volume of plastics used in packaging, not least by the 2004 EU packaging and packaging waste directi-ve. However, new research from Denkstatt, an Austrian environmental sustainability solutions think tank, has indicated that in-creasing the use of plastic in food packa-

ging in a smart way can reduce spoilage in food and drink products, reducing waste.

It is the latest salvo in a long debate over the value of packaging — with packagers having been on the defensive for a decade, arguing that their output, by protecting products, reduces waste flows.

And Europe is facing a big problem with food waste. More than 100 million metric tons of food was wasted in the EU during 2012, according to a European Commis-sion study released last year. As a result, the Commission released a policy paper encouraging EU member states to develop food waste prevention plans, with an op-tion that they reduce food waste by 30 per-cent overall by 2025.

Françoise Gerardi, general manager of the French Plastic and Flexible Packaging Asso-ciation, said reducing both food waste and plastic waste was a priority for the indus-try.

“We take it very seriously,” she said. “We have to be active to push in countries that don’t have a [plastic] recovery system. We have to encourage them. We have been developing recovery and recycling.”

Denkstatt, however, recommends a smar-ter approach. Its study stresses how plastic packaging: prevents damage and contami-nation of food; provides a barrier against moisture and oxygen; prolongs shelf life; and keeps food contained in a vacuum or other protective state. Denkstatt’s study,


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authored mainly by Harald Pilz, suggests packaging can be further optimized to im-prove barrier layers and puncture resistan-ce, among other protective and waste-pre-ventative characteristics.

The study was conducted using six test subject foods — including sirloin steak, Austria’s Bergbaron cheese, a yeast bun, garden lettuce, cucumber and chicken — all enclosed in traditional packaging, which varied among the test subjects. It compared the rates of spoiling with these foods when using new, improved plastic packaging. The results were undeniable. The innovative, optimized plastic packa-ging, though it used more plastic, reduced occurrences of food waste every time.

To illustrate, in the case of sirloin steak, one of the case study items, food waste drop-ped 50 percent because of changes made to its packaging. The steak’s traditional packaging consisted of a 20 gram po-lyethylene/ethylene vinyl acetate plus PE/polyvinylidene chloride/EVA + PE vacuum bag (for 6 kilograms of meat) and an 11 g expanded polystyrene tray with 4 g ethyle-ne vinyl alcohol/PE/nylon film, with the en-closed absorbent pad not considered. The optimized packaging for the steak was comprised of 19 g polystyrene/EVA/PE-ba-sed Darfresh skin packaging, the enclosed absorbent pad also not considered.

The original packaging had a food waste percentage of 34 percent, while the inno-vative Darfresh packaging made by Cryo-vac, a subsidiary of the U.S.-based Sealed Air Corp., had a rate of 18 percent, or exactly half of its traditional counterpart. The Darfresh skin packaging extended the shelf life of the steak from six to 16 days.

For meat and other expensive fresh items, optimized packaging is key in terms of pro-tecting high quality products, said the re-port. “The more high-quality the product,

the more it should be protected by high-quality packaging,” Pilz said.

“The environmental cost of the production of meat or cheese products is relatively high. If packaging helps that, in the end, as little as possible is thrown away, then the packaging has also made the environmen-tal point of view more than pay off,” said Pilz.

For something less expensive, such as cu-cumbers, plastic film packaging can also make a large difference. The study exami-ned a cucumber on its own without any packaging and cucumber packaged in a 1.5 g film. The cucumber by itself had a food waste rate of 9.4 percent; with the plastic film, the rate dropped to 4.6 per-cent.

The study concluded optimized plastic packaging provides important environ-mental benefits. The carbon dioxide not emitted by prevented food waste out-weighs the carbon dioxide emissions from the plastic packaging used to protect the food. For 1 kg of fresh, packaged food, the ratio is 70 g of carbon dioxide emitted for the plastic packaging to 350 g of carbon dioxide emissions saved from food waste because of the optimized packaging.

Ian Byatt, business manager of UKAP, a di-vision of Amari Plastics, a member of the European Plastics Distributor Association, echoed these statements...+

Read more

http://bit.ly/1WPIjBp

Sources

Author, Sara Cimetta, Plastics News Europe, www.plasticnews.com, through hortibiz.comPicture by Infia, Oneshot models, without metal

http://www.infia.it/


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Considerable benefits from exposure produce to low levels of ozone

N. Tzortzakis, V Postharvest Unlimited

Ozone is considered the most economica-lly important air pollutant worldwide. Ex-perimental studies reveal contrasting effects of ozone on foliar pathogens with several applications in postharvest. Oran-ges, grapes, and tomatoes were infected with green mould (Penicillium digitatum), grey mould (Botrytis cinerea), or black spot (Alternaria alternata); then the fruits were incubated in normal or ozone-enriched at-mosphere with concentrations ranging from 0.05 to 1.0 ppm. In vivo and in vitro experiments revealed the development of lesion and spore production to be mar-kedly reduced in fruit maintained in an ozone-enriched atmosphere.

Higher concentrations and duration of ex-posure resulted in greater impacts on le-sion development and spore production, i.e. clear dose/response relationships were evident.

Thus, considerable benefits were found re-sulting from exposure to low levels of ozo-ne, i.e. below the 0.2 ppm threshold set for the protection of human health. In vitro studies performed on fungi raised on pota-to dextrose agar (PDA) for 6-7 days at 13oC and 95% relative humidity revealed no di-rect effects of ozone on fungal develop-ment per se, implying that suppression of pathogen development was due in a large part to the impacts of ozone on fruit-

pathogen interactions.

Original title and sources

Gaseous ozone-enrichment for the preser-vation of fresh produce N. TzortzakisDepartment of Agricultural Sciences, Biote-chnology & Food Science, Cyprus Universi-ty of Technology, 3036, Limassol, Cyprus

V Postharvest Unlimited, ISHS International Conference, 10-13 June 2014, Cyprus, http://web.cut.ac.cy/postharvest/

Picture by ecured.cu

Scutellaria baicalensis and Saussu-rea lappa were effective in redu-cing browning of potato slices

Chang, M.S. et al., IHC 2014

Surface browning caused by cutting and other wound during minimal processing is very important quality criterion to consu-mers.

This study was carried out to develop the natural antibrowning agents of fruits and vegetables.

The medicine plants such as Scutellaria baicalensis, Salvia miltiorrhiza, Saussurea lappa and ascorbic acid were used as anti-browning agents.


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Scutellaria baicalensis, Salvia miltiorrhiza and Saussurea lappa were extracted with distilled water and 80% EtOH at 60 for 6 hours in 3 times. Potatoes were purchased from a local market in Seoul, Korea. Pota-toes were cut into 10 mm thick slices with a sharp ceramic knife. The prepared peeled potato slices were dipped for 1 min in va-rious antibrowning treatment solutions (0.1% extractions of Scutellaria baicalensis, Salvia miltiorrhiza andSaussurea lappa and 0.1% ascorbic acid).

The 0.1% extractions of Scutellaria baical-ensis and Saussurea lappa were effective in reducing browning of potato slices as a na-tural substance. The appearance of sliced potatoes dipped in ascorbic acid was bet-ter than dipped in extractions of Salvia mil-tiorrhiza.

These agents could be expected to inhibit browning and extend the shelf-life of fruits and vegetables.

Sources

EFFECTS OF PLANTS EXTRACT APPLICA-TION ON ANTIBROWNING OF POTATO SLI-CESChang, MS1, Park, MJ1, Kim, [email protected] Women’s University, Seoul, Ko-rea

IHC 2014, International Horticulture Con-gress, 17-22 August 2014, Brisbane,


Pictures, Scutellaria baicalensis bycommons.wikimedia.org

Bacillus mycoides as resistance inducer

Jacobsen, BJ, Muniappan, R, IHC 2014

Induction of inherent host defence mecha-nisms by chemicals, microbes or plant ex-tracts has shown promise in plant disease management in the field. While effects di-

ffer with pathogens, plant and even culti-vars, induced systemic resistance (ISR) affects a wide range of pathogens, inclu-ding, fungi, bacteria, viruses and nemato-des.

In IPM Innovation Laboratory projects in South and Southeast Asia trials using Tri-choderma harzianum or T. viridae, practical reduction of diseases caused by fungal, bacterial, viral and root knot nematodes has been demonstrated in farmers fields on crops such as eggplant, tomato, pepper and various cucurbits. Results of these field trials and grower experiences will be dis-cussed.

In the USA, we have used foliar applied Ba-cillus mycoides isolate J (BmJ Microbial Fungicide, Certis USA) a well characterized ISR inducer for control of cucumber disea-ses including anthracnose, cucumber mo-saic virus and angular leaf spot; tomato di-seases including; tobacco mosaic virus, Bo-trytis grey mold , bacterial speck, bacterial spot and early blight, downy mildew of spinach and Sclerotinia white mold, early blight and potato virus Y (PVY) in potatoes. Direct effects on aphid vectors of PVY have been noted. Control is often equivalent to modern pesticide controls, however con-trol is generally in the 70-90% range and


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failures have been seen under extremelysevere epiphytotics.

Thus it is critical that ISR be used in an inte-grated control program. Examples will be discussed, where BmJ is used within an in-tegrated disease management program using pesticides, cultural controls, and mo-derately resistant cultivars.

Sources

INDUCED SYSTEMIC RESISTANCE FOR DI-SEASE MANAGEMENT IN VEGETABLE CROPSJacobsen, BJ1, Muniappan, R2

[email protected] State University, Bozeman, MT, USA2Virginia Tech University/IPM Innovation Laboratory, Blacksburg, VA, USA



Picture by es.slideshare.net

Europatat Congress 2015

A successful event for the sector!

The 7th and 8th May the Europatat Con-gress 2015 took place, organised in coordi-nation by Europatat, the European Potato Trade Association, and DKHV, the German Potato Trading Association (Deutscher Kar-toffelhandelsverband). Feedback on the congress has been extremely positive.

Under the slogan “Potato Market - A creati-ve approach”, the Congress focused on pro-viding fresh creative ideas for the industry. The keynote speakers were Prof. Dr. h.c.

Harald von Witzke (Humboldt University Berlin) that gave participants his insight about the value of modern agriculture to society, Katrin Bohn (University of Techno-logy Berlin), who spoke about architectural developments on how to grow food in the city and the impact this could have, and Niels Alzen (Creative Director Scholz & Friends) who showcased that it is possible to change the prejudices that consumers might have about a product through cle-ver advertising and marketing strategies.

Participants also had the opportunity to re-view the different activities of Europatat during the well attended meetings of the various Europatat Commissions (early po-tatoes & packers, RUCIP & technical and re-gulatory issues, seed potatoes, and ware potatoes). These sessions featured notable guest speakers, such us Barbara Gallani (Director - Regulatory, Science and Health, UK Food & Drink Federation) who spoke about no-carb diets, food scares and regu-lation, and Kees Maas (CEO of DCA Group, Netherlands) who gave his very particular view on risk management in potato growth, giving good inspiration to partici-pants.

At the AGM held on Friday 8 May, the annual activity report was introduced and the accounts were approved by the mem-bers. The social events, which included a typical evening at the famous old brewery UERIGE at the old town of Düsseldorf, a Gala dinner at the “Industrie Club Düssel-dorf” and a visit to Cologne, provided members and other participants with an opportunity to reinforce the networking and contact among the European potato community.


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Sweetpotato roots are responsi-ve to manipulation of individual sugar content by temperature and atmospheric gas composition during the storage

DH Picha, IHC 2014

Individual sugar concentrations in sweet-potato roots can be manipulated by tem-perature and atmospheric gas composition during storage. Significant increases in sucrose content, the principal sugar in raw roots, occur in multiple cultivars of orange-flesh sweetpo-tatoes with decreasing storage temperatu-re from 15° to 4°C.

Increases in the two main monosacchari-des, fructose and glucose, also occur with decreasing storage temperature, but to a lesser extent than sucrose.

Low atmospheric oxygen storage (3-5%) significantly enhances sucrose synthesis compared to ambient atmospheres, but decreases the formation of fructose and glucose.

Increasing atmospheric CO2 concentrations inhibit sucrose synthesis, but increase the formation of glucose and fructose.

Sweetpotato roots are responsive to mani-pulation of individual sugar content by temperature and atmospheric gas compo-sition throughout a year-long storage pe-riod. Alteration of the storage atmosphere allows for manipulation of sweetpotato carbohydrate metabolism, flavor, and agro-processed product quality.

Original title, author and sources

MANIPULATION OF SWEETPOTATO SUGAR COMPOSITION BY STORAGE TEMPERATURE AND ATMOSPHERE REGULATIONPicha, DH1

[email protected] of Plant, Environmental and Soil Sciences Louisiana State University Agri-cultural Center, Baton Rouge, Louisiana, USA



The picture is by gastronomiaycia.com

Origine Cévennes, sweet onions with love

Small farmers take their place in world trade through marketing engaged to publicize your product

Cévennes is a mountainous area in the Central Massif of France which covers four departments, where there is a protected nature reserve, including a National Park. It is also the area where the sweet onions are grown, on the southern side, with well drained sandy soils and good weather.

The Cévennes sweet onions are grown by small farmers grouped under the coopera-tive “Origine Cévennes”, which performs an important role in promoting this product.

Their website is a case in point, where you can see a video with the growing process


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and conditioning. The cooperative partici-pates in fairs like Fruit Logistica, the 2015 calendar is decorated with beautiful views of the area; a cookbook, renewed yearly, invites to consume their delicious product ... A demonstration of love to its onions.

Production in Cévennes covers other pro-ducts such as apple, chestnuts and pota-toes, of which the website of the coopera-tive also informs.

Effects of Postharvest Curing, Ozo-ne, Sulfur Dioxide, or Low Oxygen/High Carbon Dioxide Storage Atmospheres on Quality of Short-day Onions

M.K. Bansal et al., HortTechnology October 2015

Vidalia onions (Allium cepa) are a branded product of southeastern Georgia marketed under a federal marketing order. They are short-day, yellow onions with a Granex shape that are susceptible to a number of diseases postharvest, limiting the amount of time they can be marketed. Postharvest treatments and storage methods can help extend their marketability.

Thus, the objective of this study was to evaluate these postharvest treatments and storage conditions on quality of three Vi-dalia onion varieties: ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’.

All varieties were undercut, then either - harvested immediately (zero cure), - field cured (2 days), or - forced-air heat cured (3 days at ≈37 °C) when judged mature.

‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’ re-present early, midseason, and late varie-ties, respectively.

Bulbs were then sorted and stored in - refrigerated storage [0–1 °C, 70% relative humidity (RH)], - sulfur dioxide (SO2) (1000 mg·L−1 in 2010 and 5000 mg·L−1 in 2011, one time fumi-gation) followed by refrigeration, - ozone (O3 (0.1–10 mg·L−1; continuous exposure, 0–1 °C, 70% RH), or - controlled-atmosphere storage [3% oxygen (O2), 5% carbon dioxide (CO2), 0–1 °C, 70% RH].

After 2 and 4 months, bulbs were removed from storage, and evaluated after 1 and 14 days for quality and incidence of disorders.

‘Caramelo’ had the lowest percent marke-table onions after curing in 2010, while ‘WI-128’ had the lowest percent marketa-ble onions in 2011. There was a rain event immediately before harvesting ‘Caramelo’ that may have contributed to low marketa-bility in 2010.

Heat curing improved marketability for ‘Sa-pelo Sweet’ and ‘WI-129’ in 2010 compared with no curing. In 2011, heat curing resul-ted in more marketable onions for ‘Sapelo Sweet’ compared with no curing. Curing had no effect on ‘Caramelo’ in 2011 and field curing had the greatest percent mar-ketable onions for ‘WI-129’ in 2011.

In 2010, controlled-atmosphere storage had more marketable onions compared with SO2 for ‘Caramelo’ and was better than simple refrigeration or O3 with ‘WI-129’.

In 2011 refrigeration, controlled-atmos-phere storage, and O3 were all better than


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SO2 with ‘Caramelo’. ‘Sapelo Sweet’ and ‘WI-129’, on the other hand in 2011, had better storage with SO2 compared with other storage methods.

Onions stored for 2 months had 32% and 17% more marketable onions after remo-val compared with 4 months of storage re-gardless of storage conditions for 2010 and 2011, respectively.

Poststorage shelf life was reduced by about one-third, 14 days after removal from storage regardless of the storage con-ditions.

Sources

Effects of Postharvest Curing, Ozone, Sulfur Dioxide, or Low Oxygen/High Carbon Dio-xide Storage Atmospheres on Quality of Short-day OnionsManish K. Bansal1, George E. Boyhan1, and Daniel D. MacLean2 1Department of Horticulture, University of Georgia, 1111 Miller Plant Science Buil-ding, Athens, GA 306022Department of Horticulture, University of Georgia, 4604 Research Way, Tifton, GA 31794HortTechnology October 2015

http://bit.ly/22ZClgG

Picture by buckhorncreekranch.net

Studies on a low-cost gas sen-sor array useful to detect onion postharvest diseases in storage

Tharun Konduru et al., Sensors 2015

A gas sensor array, consisting of seven Me-tal Oxide Semiconductor (MOS) sensors that are sensitive to a wide range of orga-nic volatile compounds was developed to detect rotten onions during storage.

These MOS sensors were enclosed in a spe-cially designed Teflon chamber equipped with a gas delivery system to pump volati-les from the onion samples into the cham-ber. The electronic circuit mainly compri-sed a microcontroller, non-volatile memory chip, and trickle-charge real time clock chip, serial communication chip, and para-llel LCD panel. User preferences are com-municated with the on-board microcontro-ller through a graphical user interface de-veloped using LabVIEW.

The developed gas sensor array was cha-racterized and the discrimination potential was tested by exposing it to three different concentrations of acetone (ketone), aceto-nitrile (nitrile), ethyl acetate (ester), and ethanol (alcohol). The gas sensor array could differentiate the four chemicals of same concentrations and different concen-trations within the chemical with signifi-cant difference.

Experiment results also showed that the system was able to discriminate two con-centrations (196 and 1964 ppm) of methly-propyl sulfide and two concentrations (145 and 1452 ppm) of 2-nonanone, two key vo-latile compounds emitted by rotten onions.


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As a proof of concept, the gas sensor array was able to achieve 89% correct classifica-tion of sour skin infected onions.

The customized low-cost gas sensor array could be a useful tool to detect onion postharvest diseases in storage.

Source

A Customized Metal Oxide Semiconductor-Based Gas Sensor Array for Onion Quality Evaluation: System Development and Cha-racterizationTharun Konduru 1, Glen C. Rains 2 and Changying Li 1,*1, College of Engineering, University of Georgia, 200 D.W. Brooks Dr., Athens, GA 30602, USA;

E-Mail: [email protected], Department of Entomology, University of Georgia, 2360 Rainwater Road, Tifton, GA 31793, USA;

E-Mail: [email protected] 2015, 15(1), 1252-1273

http://bit.ly/1WkAjYrThe picture shows a top view of the elec-tronic circuit designed for gas sensor array (figure 5 of the paper)

Detection of rotten onions in postharvest through the volatile compounds

Tharun Konduru et al., Sensors 2015

A gas sensor array, consisting of seven Me-tal Oxide Semiconductor (MOS) sensors that are sensitive to a wide range of orga-nic volatile compounds was developed to detect rotten onions during storage.

These MOS sensors were enclosed in a spe-cially designed Teflon chamber equipped

with a gas delivery system to pump volati-les from the onion samples into the cham-ber. The electronic circuit mainly compri-sed a microcontroller, non-volatile memory chip, and trickle-charge real time clock chip, serial communication chip, and para-llel LCD panel. User preferences are communicated with the on-board microcontroller through a graphical user interface developed using LabVIEW.

The developed gas sensor array was cha-racterized and the discrimination potential was tested by exposing it to three different concentrations of acetone (ketone), aceto-nitrile (nitrile), ethyl acetate (ester), and ethanol (alcohol).

The gas sensor array could differentiate the four chemicals of same concentrations and different concentrations within the chemi-cal with significant difference.

Experiment results also showed that the system was able to discriminate two con-centrations (196 and 1964 ppm) of methly-propyl sulfide and two concentrations (145 and 1452 ppm) of 2-nonanone, two key vo-latile compounds emitted by rotten onions.

As a proof of concept, the gas sensor array was able to achieve 89% correct classifica-tion of sour skin infected onions. The cus-tomized low-cost gas sensor array could be a useful tool to detect onion postharvest diseases in storage.

The picture shows the smellprint (a) and PCA score plot (b) of healthy and sour skin infected onions.

Source

A Customized Metal Oxide Semiconductor-Based Gas Sensor Array for Onion Quality Evaluation: System Development and Cha-racterizationTharun Konduru 1, Glen C. Rains 2 and Changying Li 1,


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1, College of Engineering, University of Georgia, 200 D.W. Brooks Dr., Athens, GA 30602, USA; E-Mail: [email protected], Department of Entomology, University of Georgia, 2360 Rainwater Road, Tifton, GA 31793, USA; E-Mail: [email protected]

Sensors 2015, 15(1), 1252-1273http://bit.ly/1WkAjYr

Turgid radishes seem more suscep-tible to splitting

Lockley, R., et al., IHC 2014

Splitting of the radish (Raphanus sativus) hypocotyl is a problem for commercial growers as losses due to splitting can re-ach 30 %. High levels of splitting means batches of radish have to be hand sorted which is costly.

Previous experiments have shown the wa-ter content hypocotyl can vary as a result of both pre and post-harvest environment. It is thought the water content and turgidi-ty of the hypocotyl at harvest, and during post-harvest handling, may influence the susceptibility of the hypocotyl to damage.

Hypocotyl water content was manipulated by saturating the hypocotyl in deionised water or by air drying to achieve a range of water contents between 93% and 97%.

The hypocotyls were tested for susceptibi-lity to splitting as a result of post-harvest mechanical damage using impact, com-pression and puncture tests.

Radish hypocotyl water content was found to be negatively correlated with puncture force. Puncture force decreased linearly from 1.1 kg for hypocotyl water contents less than 95.5 % to 0.7 kg for water con-tents above 96.5%.

Additionally an increase in the number of radishes which split after dropping was ob-served at hypocotyl water contents above 96.5 %.

No relationship was found between the compressive split force and hypocotyl wa-ter content.

These results suggest radishes are more susceptible to splitting post-harvest from dropping and puncture at high hypocotyl water contents.

Sources

INVESTIGATING FACTORS AFFECTING POST-HARVEST SPLITTING INRADISH (RAPHANUS SATIVUS)Lockley, R1, Grove, I1, Monaghan, J1

[email protected] Adams University, Shropshire, UKIHC 2014, International Horticulture Con-gress, 17-22 August 2014, Brisbane,


Radish picture by www.extension.umn.edu

ISHShttp://www.ishs.org/

Radish seedshttp://www.intersemillas.com/


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Application of volatile organic compounds, a method with poten-tial for protecting potatoes during postharvest

Wharton, PS & Wood, EM, IHC 2014

Many plant-derived volatile organic com-pounds are known for their antifungal pro-perties. However, they have limited use be-cause they diffuse rapidly after coming in contact with air.

Several in vitro studies were performed in order to understand the relationship bet-ween the volatile compounds acetalde-hyde and 2E-hexenal and their potential to control potato postharvest diseases.

2E-hexenal was determined to be the most effective of the two compounds in inhibi-ting the growth of Pectobacterium atro-septicum, Colletotrichum coccodes, Hel-minthosporium solani, Phytophthora erythroseptica, Pythium ultimum, Phyto-phthora infestans, Fusarium sambucinum, and Alternaria solani at a headspace con-centration of 7.5 μL/L in vitro.

Cytological studies showed that 2E-hexe-nal prevented germination as well as hyphal elongation of the two fungal ble-mish pathogens C. coccodes and H. solani in vitro at a minimum treatment volume of 2.5 μL/L.

In vivo trials using inoculated single pota-toes were carried out which showed that 2E-hexenal was capable of inhibiting the growth of H. solani in vivo at a minimum treatment volume of 5 μL/L, but unable to

control P. atrosepticum, C. coccodes, P. erythroseptica, or P. ultimum at a treatment volume of 50 μL/L under experi-mental conditions.

This method of control has many potential uses for protecting potatoes from posthar-vest potato pathogens, such as in storage fumigation, controlled atmosphere stora-ge, and fresh pack packaging of potatoes.

Sources

THE USE OF VOLATILE ORGANIC COM-POUNDS TO CONTROL POSTHARVEST PO-TATO PATHOGENSWharton, PS1, Wood, [email protected] of Idaho, Aberdeen, Idaho, USA



Picture by www.omafra.gov.on.ca


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Media

ALAP Magazinehttp://www.papaslatinas.org/revista.htmlThe Latin American Potato Association, with headquarters in the research institution INTA in Balcarce, Argentina, prints the Latin American Potato Review since 1988, containing scienti-fic and technical articles.In 2013 the magazine has its 25th birthday, having published 15 is-sues and with plans to increase its frequency.All issues are avaiable under the Association´s web page:www.papaslatinas.org/revista.html

Carrot Countryhttp://www.carrotcountry.com/Web site specialized in information about carrot.

Growing, Harvesting and Storing Potatoes with Spudmanhttp://spudman.com/Spudman publishes news and information dedicated to potato farming and production, offering regular, informative articles and advice on growing, harvesting, through regular printed and digital edition and eSpudman.The web site also includes archives starting 2004, multimedia information (videos, pictures, etc.), an yealy updated buyers guide, etc.

Farmers Guardian, internet information about arable cropshttp://www.farmersguardian.comWeb site with information for arable crops, including potatoes.

Farminguk, online information about agriculture, including potatoeswww.farminguk.comWeb site with contents about feed and forage, poultry, animal health, renewables, crops (in-cluding potatoes, and other extensive crops), irrigation, agri safety, etc.

Potato Business, supporting the potato industry worldwidehttp://www.potatobusiness.com/Portal on the Internet specialized in information about potato, with related activities (Potato Processing Intl., Potato Storage Intl., Potato Business digital; IPPSC, Intl. Potato Processing & Storage Convention).


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PotatoPro: Portal for the global potato & potato processing industryhttp://www.potatopro.comPotato News, Products and Services for the global potato & potato processing industry. Di-rectories of suppliers and manufacturers and in the potato sector.With information about equipment manufacturers, a Global Potato Industry Guide, manu-factureers of french fries, jobs, dehydrated potato products, farm frites, food trends, news on potato starch, and chips and snacks.PotatoPro Weekly, electronic newsletter.

Potato World Magazine: the #1 source of potato informationhttp://www.potatoworld.eu/Potato World magazine is, according to its website, the number one source of potato infor-mation for industry professionals worldwide. All our specialized journalists are proud to re-port about the latest international developments of this main food crop from the potato hart of Western Europe.

Redepapa, Latinamerica potato electronic networkhttp://redepapa.orgThe Red Electronic Potato, REDEPAPA, was established in the year 1999 as an effort set of va-rious institutions involved in the potato industry, especially from countries of the Andes. It issues regularly a newsletter, and adds relevant documents. Its aim is to provide the different actors in the potato chain in Latin America a space to ex-change information and experiences, disseminate news of interest and develop joint ac-tions.

Onions and potatoeshttp://www.onionspotatoesWeb page that explains how to add value in each step of the value chain, from harvest up to the product on the consumer´s table. The process is based in the use production and postharvest Dutch technologies for potatoes and onions. The page has interesting informa-tion for each step: harvest, transportation, storage, handing, processing, packaging.The page exists in Spanish, http://www.cebollas-papas.com, and English, http://www.onionspotatoes.com. Its motto is “Mechanization fights inflation”.

British magazine Farmers Weeklyhttp://academy.fwi.co.ukBritish publication for extensive crops, including information about potato production and large machinery. In the academic section you find texts on potato diseases, among other subjects.

Spudmanhttp://spudman.com/Spudman, web site of the magazine of the same name, writes esclusively about the potato industry and mostly in the USA. Published monthly, the web page has videos, activities schedule and a buyer´s guide with information about input suppliers for the potato indus-try.


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Associations and growers

Abrunhoeste, in the hearth of the fruit growing area in Portugalhttp://www.abrunhoeste.pt/en/galeriaAbrunhoeste S..A. is a production and commercialization company located in the Centre West Region of Portugal, an area of excellence for fruit development. It offers Rocha pear, Royal Gala apple, plum, orange, nectarine, and also cabbage, and onion.

Agristo potatoeshttp://www.agristo.be/producten.asp?l=fr&group=productenAn overview of the products of the company.

AHDB, to make the potato industry more competitive and sustainablehttp://potatoes.ahdb.org.ukAHDB Potatoes is a division of the Agriculture & Horticulture Development Board, and is committed to making the potato industry more competitive and sustainable through fac-tual, evidence-based advice, information and activity.

All you can do with onionshttp://www.smitsuien.nl/Smit´s Uien is a Dutch company that works with onions of all kinds and shapes. All types that a chef can need. Without having to cry to peel them…

APRE, Alliance for Potato Research and Educationhttp://www.apre.org/APRE is actively building the science foundation concerning the nutritional benefits of the white potato; creating partnerships with critical health professional organizations in the United States and Canada; and educating dietitians and health professionals by providing them with the latest scientific research and information on potato nutrition, consumption, and affordability.

Asparagus, rhubarb and other local UK productshttp://www.cobrey.co.uk/produce.htmlCobrey Farms has a history of investing heavily in the research and development of new crops, varieties and growing techniques. One particular area of expertise is season exten-sion for traditional UK produce, which is being achieved in an increasingly environmental sustainable manner whilst improving the taste, and consistency of the produce.Products include asparagus, rhubarb, potatoes, and blueberries.


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Asparapacific, asparagus and potato stockhttp://www.asparapacific.co.nz/Aspara Pacific Ltd is New Zealand’s only asparagus breeder and plays a key role in the New Zealand seed potato industry as a main supplier of high health stock. We also purchase, sell and store table- and seedpotatoes. Asparagus Seed - Aspara Pacific supplies asparagus seed to growers around the world either through our agents in Japan and Europe (www.hargreavesplants.co.uk) or direct.

Bolthouse Farms, carrots, and morehttp://bolthouse.com/Bolthouse Farms manufactures beverages, dressings, carrots.

Bruwier Potatoeshttp://www.bruwier.be/For more than 50 years, Bruwier Potatoes has been looking for the potatoes that you need, throughout the world, in the required quantity, size, colour and variety at the keenest prices.

Camilli, over half a century produce vegetableshttp://www.ortocamilli.it/index.php/en/Our company has to his credit 50 years of experience with the markets, marketing centers and supermarkets in Rome and central Italy; always a guarantee of punctuality, reliability and product quality. The company CAMILLI is structured on an area of over 300 hectares of vegetables on volcanic soil, in the middle of which stands the farm center. Here are carried out the first processing, calibration, packaging, preparation of logistics and distribution as well as cold storage for the storage of potatoes during the winter months and the actual need for vegetables.

Candy carrotshttp://www.harries.nl/Harries B.V. is the Supplier of snack-carrots (cut and peeled) to retail and industry; supplier of carrot parts as raw material to vegetable/salad-cutting companies.

Champion produce, onions and potatoeshttp://www.championproduce.com/Combining decades of packaging expertise with generations of growing experience makes Champion Produce, Tamura Farms, Giant Produce, and Triple J Produce leaders in onions and potatoes. Produce grown in Idaho (September-April), Utah (November-March), and Cali-fornia (May-August).

CêlaVita, ready to cookhttp://www.celavitafoodservice.nlSpecialist in ready to cook potatoes, both for home consumption and the restoration indus-try. Different presentations for different uses.


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Daniel Cadiou, specialist in shallots, onions and ailhttp://www.cadiou.org/our-products-en.htmDifferent kinds of shallot, onions, and other products (artichoke). Between the Alliaceae, Half-long traditional shallot, Long traditional shallot, Grey shallot, Echalion (or Banana sha-llot), Pink onion from Brittany, Pink onion from Roscoff AOP, Red onion, Yellow onion, White onion, Sweet onions, Pink garlic from Brittany, and White garlic.

Daukus, more than carrotshttp://en.daukus.plDAUKUS vegetable producer group in Kołaczkowo (between Warsawa and the Baltic Sea) was founded in 2010 by five vegetable producers. As of today, it is one of the largest manu-facturers of spatially groups in the region with more than 200 ha. The main offer is carrot, broccoli, onions, rootcelery, rootbeet; also parsley, leek, and Chinese cabbage. The web site informs about the varieties for each crop.

Dutch Carrot Group, carrot growers and tradershttp://www.topcarrots.comDutch group specialized in carrot growing, storing and processing. In the web are posted carrot prices in two vegetable auctions.

Eren Tarim shows the presentation of its productshttp://www.erentarim.com/eren_eng.htmlEren Tarim is a company established in Mersin, Turkey, in 1993 with an extensive offer of fruits and vegetables. Main are citrus, tomatoes, grapes, leeks and water melons, ...The web site shows main packaging forms. The section “Practical knowledge” explains the properties of some fruits and vegetables

FIWAP, CPP, Belgium institutions for the potatohttp://www.fiwap.beThe FIWAP has as aim the promotion and valorization of the potato, and the promotion of the consumption. The web site is in French language.

Garlic with only one clove and other seldom productshttp://www.greenwayfoodstuffs.com/garlic3.htmGreenway Foodstuffs is a Chinese company offering many different kinds of vegetables.Some very common ones, other not much so. Like very trendy Chinese condiments or very curious garlic with only one clove.

Groentenverwerking Bladel B.V., carrots and onionshttp://www.wortelproducten.nlBroad vegetable product assortment. The company’s speciality is mainly carrots and onions. The largest part of the products are prepared for vegetable processing companies.


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Heegsma, trade and export of vegetableshttp://www.heegsmabv.nl/index-en.htmlHeegsma BV is involved with the trade of vegetables throughout Europe. The trade is based on two methods. One is the trade between growers and packers/processors and the other is exporting vegetables throughout Europe: carrots, onions, potatoes, cabbage, iceberg lettu-ce, celeriac / celery rooots, and swedes.

Import & export of onions & potatoeshttp://www.acloogman.nl/information-in-english.htmA.C. Loogman & Zn BV is a wholesaler of consumption potatoes and is established in 1953 at the Food Center of Amsterdam. We wash and pre-pack potatoes of all Dutch varietys and deliver them directly with our own transport through whole Europe.

JWK, Wiskerke Onionshttp://www.wiskerke-onions.nl/Wiskerke Onions works together with a distinctive group of onion growers.Our growers are known for their expert knowledge and experience. They consistently achie-ve high quality onions in spite of the (sometimes) unpredictable weather conditions during the growing season.

Lamaire, Bart´s potato companyhttp://www.lamaire.be/Potatoes, french fries, fruits & vegetables

Lamb Weston, potato products processorhttp://www.lambweston.com/Lamb Weston / Meijer, one of the top-3 producers of processed potato products in Europe and the Middle East and Africa.

Leader in chestnuthttp://www.frusantos.com/Frusantos is a leading company in the chestnut´s business “Soutos da Lapa - DOP”. This Pro-tected Origin Denomination covers a wide area, distributed in ten different towns which be-long to the “Beira Area”. These towns possess many beautiful landscapes and huge agricultu-re resources. Frusantos also sells apples, potatoes, ail, sweet potatoes, melon, watermelon, strawberry, onion, … The chestnuts are sold sterilized, to guarantee a high quality.

Legend Produce, exclusive Origami cantaloupe growerhttp://www.legendproduce.com/Since 1999, Legend Produce has been growing, supplying and shipping the freshest and highest quality cantaloupes, honeydews, variety melons and sweet potatoes to customers throughout the United States and Canada.


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Lucas Lemaire, potato trade internationalhttp://www.lucaslemaire.com/LUCAS LEMAIRE SAS is an independent family company, specialized in the trade of potatoes and onions. The offer includes French fries / Mashed potatoes, Soft skins, Tough skins, and for industrial processing, as well as washed and non washed potatoes. The normal production areas are in France and early production areas in Spain, Morocco, Is-rael, Cyprus, Egypt, and Italy.

Lloret Potatoes and Onionshttp://patataslloret.comPatatas Lloret sells potatoes and other vegetables.

Marchite, longlife onionshttp://cebollasmarchite.com/Cebollas Marchite is a family-run company, founded in 1983 by our parents, Ignacio and Ma-ri-Angeles, with a lot of hard work and perseverance, and now run by us, their children, with the same simple mission: to grow onions and use them to make products of excellent quali-ty, which is the only way we approach agriculture. The beginning was not easy but the goal was clear. We began by working with Recas onions for the Spanish market, and peeling them by hand. Over the years we have found new mar-kets in Europe and have begun specialising in exporting onions, and our peeling system has been improved and modernised.

Middle German onion bureauhttp://www.zwiebelkontor.de/index_en.htmlThe site explains the varieties, production area, the prodution, harvest, storage, and pac-king, and that it is onion available 365 days a year. The storage capacity comprises around70.000 t: 28.000 t of normal warehouses, 28.000 of isulated warehouses, 12.000 t cold stores, and 1.200 t ULO. Nice pictures.

Mulder Onions, onion importerhttp://www.mulder-onions.com/engels/index.htmlMulder Onions B.V. is an independent branch of the Jover Group which is based in Breda in The Netherlands. It was formerly a part of NJ Mulder B.V. in Bleiswijk, a company that started in 1903 and was bought by the Jover Group in 1997. While Jover imports and exports fruit and vegetables, Mulder Onions exclusively trades onions and to a lesser extent potatoes and garlic from various countries.Trading onions and potatoes from various origins is becoming an important factor in the day to day business activities at Mulder Onions.

Nanteurop, lamb´s lettuce and morehttp://www.nanteurop.frNanteurop is specialized in lamb´s lettuce, young leave, leeks and radishes. In 2007, Group Nanteurop had 250 employees working on 12 farms. Based at St Julien de Concelles a few kilometres from Nantes, this family company had become the jewel in the market garden crown. It continues to develop, and is recognised for its quality in Organisation of Vegetable Producers.


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Nedato, potato pure tastehttp://www.nedato.nl/site/en/over_ons.htmlThe growers policy at Nedato is strongly focused on acreage planning, quality and company guidance. Nedato performs an extended supervisory role in the field of potato cultivation for members and advises the growers on choice of potato variety, cultivation, harvest and storage. The Nedato growers are specialized growers who already know the intended pur-pose of the potatoes when they commence cultivation.

Negonor, potatoes with personalityhttp://www.negonor.comNegonor and its brand Vitalis has all the French “know-how” regarding product presenta-tion. You can learn a lot from their web page.

Nicola Farms, vegetables from Kenyahttp://www.nicolafarms.co.ke/Nicola Farms Limited started out as a grower and was incorporated to export fresh vegeta-bles and fruits from Kenya in 1996. It offers different kind of beans, sugar snap, snow peas, baby carrots, baby corn, garden peas, chillies, passion fruits, curry leaves, and assorted her-bs.

OSVI, garlic, health with tastehttp://www.osvi.net/Allium Prodiber is a company which produces, handles and sells garlic and onions that are grown in farmland in Castile-La Mancha, Castile and Leon and Andalusia.It has two handling and storage centres; one located in Quesa (Valencia), where its head offices are also found, and the other located in Socuéllamos (Ciudad Real) that covers 30,000 m2.With over 30 years of experience, Allium Prodiber’s ascending track record has resulted in it becoming the leading producer of garlic in Europe, which is sold together with onions un-der the brands “Allium”, “Osvi” and “JR”.

Patata della Sila, Italian IGPhttp://www.patatadellasilaigp.comThe Sila potato is distinguished and appreciated for its excellent culinary qualities, in parti-cular with regard to frying; due to the high dry matter content present in the tubers that have grown on the Sila plateau.

Pizzoli, the Italian potato specialisthttp://www.pizzoli.it/The company was first established in Budrio, in the province of Bologna, when Mario Pizzoli decided to trade in potatoes in a small way, to supplement the modest income of his coun-try shop. He started selling the potatoes grown by local farmers to the highest bidder.


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Potatoes and onions for hotels and restaurantshttp://www.zeleninarska.sk/index.php/restaurants-and-hotelsThe section supplying restaurants and hotels of Zeleninarska, a potato and onion specialist shows many different product presentations, based on the supply of Slovak growers.

Processed Potato Productshttp://www.potatoescanada.com/processed-potato-products.aspxA list of Canadian companies that process potato products, including some of the world’s leading potato processors. It offer is frozen French fries, potato chips, dehydrated potatoes and other processed products.

Products from the sun or “Les produits du soleil“http://www.produitsdusoleil.com/Specialized in garlic, onions, shallots…and lately also in secondary and complementary pro-ducts. The page and company are a real inspiration source due to their “savoir faire” in pro-duct presentation, packaging, promotion at the point of sale …

Quickly, potatoes ready to usehttp://www.quicklybestsellers.nl/uk/home/Authentic potato flavour – No additives. Pre-fried in sunflower oil – Cut from fresh potatoes.Products for Consumer, Foodservice, Industry, and Retail.

Sacoje, specialist in broccoli, ... and much morehttp://www.sacoje.comSACOJE export fruit and vegetables to the European market. We are situated in the Guada-lentin valley, one of the main growing areas of the Region de Murcia. The production inclu-des broccoli, tenderstem, different types of lettuce, of cabbage, of cauliflower, courgettes, leeks, chive, etc.

Sam Dennigan and Company, from a passion fruit to a potatohttp://www.samdennigan.ieSam Dennigan and Company is a family business, the seeds of the company being sown in 1976 when our founder, Samuel Laurence Dennigan, began trading in ware and seed pota-toes. It sells the complete range of Irish potato varieties (Rooster, Record, Kerr’s Pink, Gol-den Wonder, Queens and Cultra, to mention a few) in a wide range of pack sizes.From a passion fruit to a potato, from asparagus to zucchini, Sam Dennigan and Company handles the full range of fresh produce.

Sanlong, fruits & vegetables from Chinahttp://www.sanlong.cn/Sanlong was established on 1998; the company is a professional packer and exporter for top quality fresh fruit and vegetable from China.Fuji Apple, Pear, Mandarin, Pummelo, Garlic, Sweet Potato, Ginger & Taro belong to it offer. The web site contains information about avai-lability through the year and presentations with pictures.


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Schaap Holland, marketing in potatoeshttp://www.schaapholland.nlSpecialized in potatoes, with information for growers, commercial cutomers, consumers.

Scottish research serviceshttp://www.mrsltd.com/MRS, Mylnefield Research Services, form Scottland, is associated to the James Hutton Insti-tute. They work with vegetables, potatoes, berries and barley.

Shuman Produce Perú, exportation of sweet onions and other vegetableshttp://www.shumanperu.comExports fresh vegetables like onions, watermelons, avocados.

Special potatoeshttp://www.hijolusa.es/Our company is specialized in handling and packaging of washed and calibrated high quali-ty potatoes, representing 95% of the whole products we process. Different brands, one for microwave.

Sweet potato specialisthttp://www.scottfarms.comSpecialized sweet potato growers. They supply also the breeding materials for this plant.

Terrapoint, potatoes and onionshttp://www.terrapoint.nl/index_en.phpTerrapoint B.V. was established as a new enterprise in Breskens in April 2007. The name is an abbreviation of Potatoes and Onions International. Terrapoint’s activities include: Storing potatoes and onions, Grading potatoes and onions, Packing potatoes and onions to custo-mer specifications, varying from bags of 4 kgs to big bags weighing 1,200 kg, National and international trading in potatoes and onions, Temporary storage and transhipment, and processing of agricultural produce, Weighing agricultural and non-agricultural transport.

The Irish Potato Federation supports potato growers and consumershttp://www.potato.ieThe web site of the Irish Potato Federation is strongly focused on the consumer. It has nutri-tional information, recipes and good ideas for special seasons – like Christmas. But not only that. It also publishes very interesting information for traders, like statitical analysis, lists of exporting members, etc.

The National Onion Association, a voice for the U.S. Onion Industryhttp://www.onions-usa.org/Founded in 1913, the National Onion Association (NOA) is the official organization represen-ting growers, shippers, brokers, and commercial representatives of the U.S. onion industry. The NOA is comprised of over 500 members from the United States and abroad.


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The preparad products of Sunripehttp://www.sunripe.co.ke/prepared.htmlSunripe is a Kenian vertically integrated independent grower, processor, exporter and mar-keter of fresh vegetables, fruits and flowers, supplier at international level.The Prepared Line include prepared okra, shelled peas, prepared baby courgettes, beet & chinese radish, steam wrap, stuffed capsicum, barbeque skewers pack, assorted chilies, ten-dersteam & traditional sliced runner beans, stir fry mix, top & tail extra fine beans in rasp punnet, and open snaps tender stem & carrot ribbons.The conventional and organic lines also enjoy an interseting preparation.

Tiwiza Exotic, exotic producehttp://www.tiwizaexotic.com/Kiwano, Pepino (Solanum muricatum), Physalis, Passion Fruit, Granadilla, Maracuja, Pitaya red and yellow, Figue de barbarie (Opuntia), Naranjilla, Papaya, Gombo, Concombre amer (Momordica charantia), Hot chili, Sweetpotato, Long bean, Chayotte

To enjoy sweet potatoeshttp://www.lovesweetpotatoes.com/recipes.aspIn Love Sweet Potatoes, una página web y un enlace a Scott Farms International, www.scott-farmsinternational.com, also in the sweet potato business, you can find information on nu-tritional traits of this root and a gret number of recipes to enjoy its cooking.

United Potato Growers of Americahttp://www.unitedpotatousa.com/United Potato Growers of America is a federated farmer cooperative that focuses on mana-ging its members’ potato supply so as to positively affect their economic success. It is through United membership that potato growers are empowered to better understand and act upon demand for their product.

U.S. Potato Boardhttp://www.uspotatoes.comThe United States Potato Board is the nation?s potato marketing organization. Positioned as the ?catalyst for positive change,? we are the central organizing force in implementing pro-grams that will increase demand for potatoes. We provide the ideas, information, tools and inspiration for the industry to unite in achieving common goals.

Verduyn, specialist in baby carrots and more…http://www.verduyn.esThe company specializes in babay carrots, but offers also a large array of other vegetables. Fresh, processed and ready for catering.

Verhagen Dinteloord, potato merchantshttp://www.verhagen-dinteloord.nl/Verhagen BV of Dinteloord have been potato merchants since 1923. In the heart of the Delta lime area we have been grading, washing an packing potatoes for the processing industry and fruit and vegatable market.


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Virgen del Rocío, potato, pepper, carrots, ?http://www.vrocio.comVirgen del Rocío, potato, pepper, carrots, ?írgen del Rocío was established in 1961 as a far-ming cooperative society in Montealgaida colony, Sanlúcar de Barrameda, Cádiz, located in south western of the Iberian peninsula. The good fortune of having incredible good climate, excellent agricultural land and plenty water resources, reinforced with the high effort of its members, have developed a prestigious reputation as the region?s largest reliable source of a wide range of high quality Fresh Vegetables.To enable screen reader support, press shortcut Ctrl+Alt+Z. To learn about keyboard short-cuts, press shortcut Ctrl+slash.

Westhoeve Potatoes, Hollandhttp://www.westhoevepotatoes.comWe are a family run business with more than 30 years of experience and we pride ourselves in being at the forefront with our flexible buyers, packers and distributors of Dutch pota-toes.Because we are conveniently located within short distance of the most important ports and because of our solid relationships with our suppliers and our use of modern computerized packing machines, we can supply high quality potatoes in almost every pack size with short lead times worldwide.

WK, specialist in onionshttp://www.wiskerke-onions.nl/index_en.htmWiskerke Onions, a dutch company, works to be te shortest line from producer to consumer. One of the pictures of the web site is an old packaginhouse installation.

Y-cook, Easy to cook, Tasty to eathttp://www.ycook.in/In our processed foods we process vegetables in vacuum ?retort process for extended life of 12 months and has no preservatives nor needs refrigeration. We process sweet corn, baby corn, garbanzo beans, baby potatoes, jackfruit, peanuts cassava etc. in this facility. We retail across the Indian subcontinent in all the modern retail format stores.

Yellow ginger as a very special producthttp://www.naturalgreen.pe/Naturalgreen is a Peruvian company with a very special export product: yellow ginger.Both ecologically and conventionally grown. Sizes range between 150 and 250 g and are ex-ported in cardboard boxes 13.6 kg (30 pounds) in weight. In their web page you can find very interesting pictures showing the post harvest and packaging procedures for this pro-duct. The company also sells turmeric, bananas and other exotic fruits.


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Yex, Let’s make exotics naturalhttp://www.yex.nl/Let’s make exotics natural! Our aim is to make consumers enjoy uncommon vegetables and fruit from all over the world to the maximum. Melons, pineapples and bananas are common in any household. We think it’s normal that these items are in our fruit bowl. But what about sweet potatoes, pitahayas and pomelos?That is why we founded Yex. With a team in which knowledge, entrepreneurship and service are paramount. Our goal is to bring exotics, tropicals and citrus fruits to the homes of consu-mers all over Europe and to have them enjoy these products in a way that does them all jus-tice.

Yukon Group, carrots and other vegetableshttp://www.yukon.co.za/The Yukon Group was founded in 1991 and has since become fully vertically integrated. The majority of our specialty vegetables production is done in house at Yukon Farms. In addition to Yukon’s South African range, Yukon has partnerships with top producers in other African countries to complement its own production and offers a truly African range of specialised vegetables in our “Out of Afrika” brand. Yukon International Pty Ltd, the export arm, orches-trates all the complex logistics surrounding the consolidation distribution of our Southern African baby vegetable offering around the world. Yukon Fresh Produce Europe coordinates sales in the UK and on the European continent.


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Trade fairs and other meetings

Specific exhibitions & meetingsAPA 2016, African Potato AssociationOctober 9th to 13th, 2016 in Addis Ababa, Ethiopia. Triennial Conferencehttp://www.africanpotatoassociation.org/

XXVII ALAP Congress22 to 26 August. City of Panamá, Panamá.http://www.papaslatinas.org

XX Triennial Conference of the EAPRVersailles, France, July 9-14, 2017. EAPR, European Association for Potato Researchhttp://www.eapr.net

Europatat Congress01-02 June 2016. Brussels, Belgiumhttp://www.europatatcongress.eu

Horti Expo 201724-25-26 February 2017, Pune, Maharashtra, Indiahttp://hortiexpo.com

Interpom Primeursbiannual, 27 al 29 November 2016, Kortrijk XPO, Belgiumhttp://www.interpom.be

IPPSC, International Potato Processing & Storage ConventionMay 31 – June 1, 2017, in Portland Oregon USAhttp://www.potatoconvention.com/

Potato Europeyearly, 14-15 September 2016, Villers-Saint-Christophe, Francehttp://www.potatoerupe.com

Potato Expo4-6th January 2017, San Francisco, California, USAhttp://www.potato-expo.com

The UK Onion & Carrot Conference & ExhibitionThe next conference is to be held in 2017http://www.onionandcarrotconference.co.uk/


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10th World Potato CongressCusco, Peru in 2018http://www.potatocongress.org/

Produce exhibitionsAsia Fruit Logisticayearly, 7 - 9 September 2016, Hong Kong, Chinahttp://www.asiafruitlogistica.com/en/

Fruit Attractionyearly, 5 to 7th October 2016, Madrid, Spainhttp://www.fruitattraction.ifema.es

Fruit Logisticayearly, 8-10th February 2017, Berlin, Germanyhttp://www.fruitlogistica.com

Macfrutyearly, 14 - 16th September, Rimini, Italyhttp://www.macfrut.com

PMA Fresh Summit14 - 16th October 2016, Atlanta, Georgia, USAhttp://www.pma.com

Machinery exhibtionsAgritechnica12 - 18th November 2017, Hanóver, Germanyhttp://www.agritechnica.com/

FIMAeach 2 years; last 16-20th February 2016, Zaragoza, Spainhttp://www.feriazaragoza.es/fima_agricola.aspx

SIMA26 February - 2 March 2017, Paris Nord Villepinte, Francehttp://www.simaonline.com/

If your event is not listed here, you can send information to

[email protected]


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Doctor Manuel Candela 26, 11ª - 46021 ValenciaEspaña (Spain)

Tel.: +34-649 485 [email protected]

www.poscosecha.com - www.postharvest.bizwww.horticulturablog.com

www.publicaciones.poscosecha.com


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Documents

Info Root Vegetables 2016