Dr Kasi Sundaresan
March 14 2012
iTi Tropicals Inc
Presentation Outline
Growing conditions and process flow
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Banana
Passion fruit
Guava
Acai
Mangosteen
Acerola
Coconut water
Camu Camu
Soursop
Conclusion
Exotic Tropical Fruits
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Tropical fruits stem from the tropical parts
of the world, where the climate is warm.
These types of fruits need a tropical or
subtropical climate to grow.
Well-known tropical fruits are bananas,
mangoes, papayas, pineapples, coconut,
guava etc
Some of the recent exotic fruits are acai,
pomegranate, mangosteen , passion fruit etc
Tropical fruits are particularly flavorful,
sweet, juicy, and tender, making them
appealing to people of all ages.
Tropical Fruits
Acai
Mango
Camu Camu
Cocoa Fruit
Dragon fruit
Passion Fruit
Pink Guava
Mangosteen
Acerola
Hibiscus
Soursop
Pineapple
Tamarind
Banana
Papaya
Innovation Trends
• Innovation drives value
• Health Trends dominate Juice innovation
• Growing importance of Health and Wellness has significantly
altered consumption and buying behavior
• Low sugar/Low calorie juices for children is a major trend
• Juices containing Tropical fruits led consumer trends
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• “All Natural” is a growing trend
Banana
Banana is the common name for a
fruit and also the herbaceous plants
of the genus Musa
There are over four hundred varieties
of bananas
Yellow Cavendish being the most
favored in America.
First domesticated in Papua New
Guinea.
Bananas are now grown in 130
countries worldwide.
Americans consume an annual
average of twenty-five pounds of
bananas per person.
Growing conditions
for bananas
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Bananas are grown in every humid
tropical region and constitutes the
4th largest fruit crop of the world.
The plant needs 10 - 15 months of
frost-free conditions to produce a
flower stalk.
High temperatures and bright
sunlight will also scorch leaves and
fruit, although bananas grow best
in full sun.
Freezing temperatures will kill the
foliage.
Our Bananas
from Ecuador
Our Bananas
from Ecuador
Process Flow
banana Puree
1. Bananas are Washed and Graded
2. Ripening Rooms
3. Peeling Station (Manually)
4. Mashing into Puree
5. Addition of Acid
6. Deseed
7. Homogenize
8. De aerate
9. Pasteurize
Vacuum pump
10. Cool
11. Final Pass Through Filter
12. Aseptically Pack
Food Applications
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Bread
Cakes
Fruit beverages
Yogurt
Ice cream and Sorbets
Baby food
Passion fruit
• Scientific Name:- Passiflora edulis
• In the 16th century, Spanish
Christian missionaries stumbled
upon Passion Flower and adopted it
as a symbol of the death of Christ
• There are about 600 known species
of passion fruit found worldwide.
• Perennial, woody, climbing vines,
many of which are tropical.
Types of Passion fruit
• There are 2 types of commercial
grown passion fruit. The purple
passion fruit, and the yellow passion
fruit.
• Fruit of the yellow passion fruit is
deep yellow and similar in shape but
slightly longer than the purple
passion fruit.
• Passion fruits contain numerous
small, black wedge-shaped seeds
that are individually surrounded by
deep orange-colored sacs that
contain the juice, the edible part of
the fruit.
Growing Conditions
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Passion fruit is adapted to tropical/
subtropical conditions and will not tolerate
severe freezing temperatures
Passion vines prefer a slightly acid soil
Vines will not tolerate waterlogged conditions
for long periods.
Fruits are harvested when they have dropped
to the ground.
Green or immature fruits should not be picked
off the vine as they will not ripen, they will
also be off flavored and have a higher
concentration of cyanogenic glycosides (a
toxin produced by the vine).
Fruits should be collected daily
A passion fruit orchard may have a life span of
2.5-3.0 years
Commercial Challenges
• From seed to fruit takes 5-9 months for first fruit. Its relatively a short
term crop
• The fact that it has a short life span (2.5 years), re-planting preparation
is needed at least a year before.
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Passion fruit needs good water irrigation, but does not tolerate
flooding or heavy rain in sustained periods.
• Weather changes do create a challenge(examples 2008 and 2009)
• Demand has been steady growing, specially on NFC due to the
smoothie boom. Demand peaked in 2007 and 2008. Global demand has
created shortages.
Process Flow
NFC Passion Fruit Juice
Raw material inspection and reception
Selection of fruit
Extractor
Juice finisher Screens 1.0 and 0.5mm
Defective Fruit
Peel, seeds
Pulp
Juice tank 1
Contaminants Ferrous
Magnet trap
Centrifuge
Pulp removal
Juice tank 2
Pasteurizer
Screener
Cooler
Cold wall storage tank
Screener (50 Mesh) PCC 2
Reject contaminant product
Metal Detector PCC3
Filling and packaging
Freezing storage
Process Flow
Concentrated Passion Fruit Juice
Raw material inspection and reception
Selection of fruit
Extractor
Juice finisher Screens 1.0 and 0.5mm
Defective Fruit
Peel, seeds
Pulp
Juice tank 1
Contaminants Ferrous
Magnet trap
Centrifuge
Pulp removal
Juice tank 2
Gases
Evaporator
Aroma injection
Aroma recovery
Cooler
Cold wall storage tank
Screener (50 Mesh) PCC 2
Reject contaminant product
Metal Detector PCC3
Sterilizer
Filling and packaging
Temp 100ᵒC
Holding time 45 Sec
R&D Applications
Fruit beverages
Smoothies
Yoghurt bases
Jelly
Ice cream and
sorbets
• Puddings
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Guava
• Guava fruit (Psidium guajava) is
originated from tropical America.
• Guava fruit spread to Southeast
Asia including Indonesia, to South
Asia, India and Sri Lanka.
• Guava contains key nutrients like:
vitamin C, carotenoids (vitamin A).
• Guava fruits is one of the richest
source of natural pectin
• The flavor is described as sweet,
musky, strong and highly aromatic .
Guava
Guava is grown as a shrub with height up to 10m
Plants are propagated from seeds
Guava trees start bearing fruit from the fourth year
The tree flowers and bears fruits all through the year
The fruit is a berry and the fruit consists of a fleshy
pericarp and seed
• The fruit takes 17-20 weeks to grow but the fruit is
harvested 2-3 weeks before ripening
• It needs very less irrigation and cannot tolerate frost
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Process Flow
Guava Puree
1. Fruit receiving and storage
2. Washing , disinfection and scrubbing
3. Sorting and classification
4. Extraction , Blanching and finishing (2 in
line filters )
5. Pasteurization
6. Packing and filling
Applications
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Fruit juices and beverages
Jams, jellies, and preserves
Nectar
Baby foods
Smoothies
Acai Berry
The species Euterpe oleracea is usually
called Açaí Palm, '[fruit that cries or
expels water‘]
Acai is considered to be one of the top
Super foods in the world
It typically looks like a grape or blueberry
but is slightly smaller and darker in color.
There is a large seed inside the berry with
a small amount of pulp.
Tastes like a blend of berries
Growth and Harvest of Acai Berry
It is harvested in the rainforests of
Brazil.
The season in Brazil for acai is from
July to January.
The berries are unique because they
grow in bunches like bananas.
A single palm tree can grow between
three to eight bunches of Acai Berries at
a time.
It is hand picked by climbing the palm
tree and removing the branches on
which they grow.
Process Flow acai
Fruit reception
Weighing station
Washing
Blending and Depulpingding Tank
Finisher
pH correction
Filecond
oil separation
Filtration
Pasteurization
Emulsification
Cold storage
Filtration
Freezing
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Applications
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Juices and other beverages
Smoothies
Energy drinks
Ice cream and sorbets
Mangosteen
Scientific name :- Garcinia mangostana
Mangosteen is commonly known as "The
Queen of fruits" in parts of Southeast Asia.
Mangosteen fruit consists of a deep purplish
rind, a succulent white pulp (four to eight
segments), and between one and five seeds.
Mangosteen fruit rind, while typically bitter,
contains xanthones and other compounds
that demonstrate impressive health benefits.
The pulp, on the other hand, is pure tastebud bliss
The number of stigmas on the bottom of a
mangosteen fruit tells how many segments
of edible flesh are present inside.
Mangosteen
Mangosteen cultivation is currently
limited to Malaysia, Indonesia,
Thailand, Vietnam, India and the
Philippines.
Young trees do not produce fruit
generally until 10 years of age.
The trees need humid, tropical
environments to thrive and produce
fruit.
The mature tree reaches a height
anywhere between 10 and 25 meters.
The fruit gets harvested from a mature
tree twice a year. Mature trees can
yield anywhere from 400 – 900 fruits.
Health benefits of mangosteen
The mangosteen has a distinct flavor
that many describe as a mixture of
strawberry, peach and vanilla.
The outer shell contains insect-repelling
substances which discourage insect
infestation.
The plants have antiviral, antibacterial
and antifungal qualities to protect
themselves.
40 known xanthones.
Process Flow
mangosteen puree
Fresh fruit reception
Washing
Crown cutting (Manually)
Washing
Remove peels
Pulp extraction
Finisher
Physico- chemical analysis
. Pasteurize 95 C for 40 seconds
Frozen
Filling and storage at -18 C
Applications
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Beverages and desserts
Marinades, salad dressings, sauces
Ice cream and sorbets
Yogurt and smoothies
Pie fillings and baked goods
Camu Camu
Scientific Name :- Myrciaria dubia
Camu-camu fruit has the highest recorded
amount of natural vitamin C known on
the planet.
The fruit is approximately 2 centimeters
in diameter and has a purplish red skin
with a yellow-whitish pulp.
The nutritious pulp has a citrus taste.
Growth conditions of camu camu
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Camu-camu tree will grow in tropical
and subtropical climates.
Camu-Camu grows mostly in flooded
or swamped areas of the Amazon
rainforest.
The plant requires lots of water, but
will withstand flooding and fairly
cold temperatures, though not frost.
Camu-camu trees can continue to bear
fruit for decades.
Trees begin to bear fruit after about 4
to 6 years.
Camu Camu nutritional facts
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The extraordinarily high Vitamin C content
(in the order of 2-3% of fresh weight) is the
most important property of the Camu Camu
Process Flow
Camu camu puree
Fresh fruit reception
Dispatch for production
Weighed
Washing
Brushing
Pulp extraction
Refining 0.4mm
Physico- chemical analysis
. Pasteurization
Filtration
Filling and storage at -18 C
Applications
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Functional fruit juices and beverages
Natural juices
Yogurt
Desserts
Cereal bars
Acerola
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Malpighia garba
The fruit is bright red, 1.5-2 cm
diameter, containing 2-3 hard seeds.
It is juicy, often as much sour as
sweet in flavor.
The Acerola tree grows naturally in
the West Indies, Central America and
northern Latin America.
Acerola Juice is common in Brazil
and Surinam.
It's also called Barbados cherry,
Puerto Rican cherry and West Indies
cherry.
Growth and cultivation of acerola
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A bushy shrub up to 20ft. The bush
often form small multi-trunked trees.
Flowers usually appear after periods
of rainfall or irrigation.
Flowering may occur any time during
the year (depending on local rainfall
and climate patterns), and can last
year-round.
After flower set, fruit soon follows
and will ripen in just 3-4 weeks.
The fruit prefers to grow in warm to
hot climates, with temperatures
reaching 85-90F.
Trees grow well in slightly acidic soil
Process Flow: Acerola
Fruits Grading and sorting Water
Weighting
Selection and washing
Extraction
iFiltration (1.5mm)
De aeration
Pasteurization
Blend tank and filtration
Filling
Frozen
Applications
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Functional beverages
Nutritional supplements
Desserts
Preserves
Smoothies
Coconuts
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Coconuts are called the “Tree of
Life”
At the time of harvest coconuts are
oval and covered with a smooth
skin.
Underneath this skin is a thick
fibrous layer.
The next layer is the shell of the
seed.
Adhering to the inside wall of the
shell, is the coconut "meat“.
Coconut cream is derived by
pressing the meat.
The fluid inside the seed cavity is
known as coconut water.
Dissecting the Coconut: What’s it made of?
Growth and cultivation of coconuts
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Botanical Name : Cocos nucifera
Coconut palm is a tall, slender and
uniformly thick stem.
It has a massive crown with large
numbers of leaves, bearing bunches
of nuts in their axils.
The fruit is known as a fibrous drupe.
It takes one year for the fruit to
mature.
The coconut palm blooms 13 times a
year yielding on an average 60 nuts
per year.
They require high humidity, regular
rainfall, and warm temperatures to
thrive..
Coconut cream
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Coconut cream is the emulsion
extracted from mature endosperm
(kernel) of the coconut fruit with or
without any addition of coconut
water/water.
Coconut cream is a special treat for
those who love a smooth and fibrous
mouthfeel.
It can enhance the aroma and taste of
the dishes.
Coconut
water
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Coconut water is the clear, free
flowing liquid obtained from the
inside of a coconut.
It is the purest liquid second only
to water. It is naturally filtered for
nine months through the dense
fibers of the coconut.
Coconut water is naturally sterile,
has five essential electrolytes, no
fat, no cholesterol and no added
preservatives
It is excellent for replacing lost
electrolytes from exercise and
illness
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Pictures of nut receiving at the Sambu
facility
Coconut water is processed in Indonesia
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Pictures of nut receiving at the Sambu
facility
Coconut water is processed in Indonesia
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Process Flow:
SS Coconut Water
Sorting, Breaking and Collection of Fresh Coconut Water
Filtration
Cooling (Temperature < 10oC)
Holding Tank
Il Separation of oil
Cooling
Filtration
Sterilization
Cool 25oC
Filling
Aseptically Packed
Labeling of Coconut water
Coconut water can be safely labeled as 100% fruit juice.
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According to the Codex Alimentarius Commission 2004, coconut water can be
included as a fruit juice.
The brix for single strength coconut water is set at 5 by Codex regulations.
The preparation of coconut juice that requires reconstitution of concentrated juices
must be in accordance with the minimum Brix level established in the Annex.
The FDA mandates that coconut be considered a tree nut for labeling purposes.
Applications
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Fruit beverage blends
Ice cream and sorbets
Smoothies
Energy drinks
Sports drinks
Soursop
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The soursop (Spanish guanábana, is
native to Mexico, Central America, the
Caribbean and northern South America.
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It is a large, dark-green fruit and the
flesh of the fruit consists of an edible
white pulp and a core of indigestible
black seeds.
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The green leathery skin of the soursop is
inedible and covered with pliable spines,
protecting fibrous white segments of
acidic fruit within.
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Its flavor range from strawberry and
pineapple mixed together to sour citrus
flavor notes contrasting with an
underlying creamy roundness of flavor
reminiscent of coconut or banana.
Growing conditions of Soursop
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The soursop is adapted to areas of
high humidity and relatively warm
winters and temperatures below 3
°C can be fatal.
The beautiful, shiny-leaved Soursop
can grow up to 12 m (39 ft) tall and
reach 20 cm (0.65 ft) diameter trunk.
The pyramid-shaped tree branches all
the way from the beginning of the
trunk.
Soursop flourishes and bears fruit
throughout the year.
Process Flow: Soursop
Fruits Grading and sorting Water
Washing
Peeling
Extraction
iFiltration
De aeration
Sterilization 94-96C for 60 sec
Cool C
Filling
Aseptically Packed
Applications
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Jams and preserves
Ice cream and sorbets
Nectars
Candies
Smoothies
Challenges of using these exotic fruits
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Cost
Seasonal fluctuations
Limited availability
Processing and shelf stability
Nutritional losses
Allergen and labelling status
Adulteration in Tropical fruits
Economic Adulteration
• Addition of sugar – At least 5%.
• Mixing of an inferior variety of the fruit. Example grape in
pomegranate, totapuri with alfonso .
Color
Add Sulfites higher than 10ppm
Acids added
Diluting the fruits as some don’t have established standard of identity
Conclusions
• “Eat your fruits and vegetables” is a statement that has been
heard in every household.
• Fruits and vegetables provide essential vitamins, minerals,
fiber and other substances that are important for good health.
• Tropical fruits are highly versatile and taste delicious in both
sweet and savory dishes.
• The hunger for new and interesting foods has helped more
tropical fruits find their way into mainstream American diets
and the list of new fruits entering markets continues to grow.