Features

  • 16 Jan
    Latest: Frozen Concentrated OJ Futures

    Latest: Frozen Concentrated OJ Futures

    Jack Scoville January update 2020

    Futures continue to grind sideways to lower with occasional bouts of short covering to provide relief.  There is not much going on in the market and the price action reflects this fact.  Its been a tough time for brokers trying to excite much interest in trading the market as well.  The market keeps going nowhere or drifts a little lower and this is not something to excite speculators or cause hedgers to do a lot of business.

    Futures are probing the lows for the contracts at this time and so far do not seem real excited in making new lows for the move.  That is leading to the mostly sideways trade on the daily and weekly charts.  It has gotten so quiet that the contrarian in me wants to buy!  But, so far I have held back and now might be a time to look at it again.

    USDA will produce its annual production report on Friday and the prospects for it to show a very good crop are very good.  USDA has estimated the crop at 77 million boxes for the state of Florida in past reports and that is a strong recovery from the years when the greening disease hit.  It has been a strong recovery in terms of production, but the demand has not kept up.  Americans are still not looking at Orange Juice in general and not really looking at all at FCOJ in particular.  So, the prices keep bumping along at the lower levels hoping some demand will start to appear and soak up all of the supply.

    It might take a major change in consumer thinking for that to happen.  Consumers are worried about health and FCOJ and in particular cite the amount of Sugar found in FCOJ.  That is tough for the market to resolve through price.  The market can define the price but can’t make sure that people who do not want the stuff will buy.  So, the price continues to bump along at lower levels and there is really very little reason to expect a change in the near future.

    By Caroline Calder Features
  • 16 Jan
    Putting the ‘great’ into pineapple juice

    Putting the ‘great’ into pineapple juice

    Josep Lay, Managing Director of PT Great Giant Pineapple provides some insight for fruitjuicefocus.com

    Principal producers

    The big four pineapple producers in the world are Thailand, Philippines, Indonesia, and Costa Rica (85-90%).  Thailand’s production in 2019 is expected to drop to 1.1 million tonnes.  The Philippines production remains stable over recent years, while Costa Rica is now producing more in NFC.  Indonesia’s production keeps growing steadily but will not be able to substitute the shortfall of other countries.

     

    A passion for pineapple – PT Great Giant Pineapple

    PT Great Giant Pineapple (GGP) operate on a 34,000 ha plantation area in Lampung, Indonesia, with some 25,000 employees.  This is the world’s single largest integrated green production facility producing more than 700,000 tonnes of pineapple annually. Rainforest Alliance Certified – GGP commits to control every step of the process from plantation to processing and shipping.

    Fully traceable

    Their system and process allows the company to trace from finished product to a specific planting area. Since our establishment in 1979, PT Great Giant Pineapple’s (GGP) has become the largest private label manufacturer of canned pineapples in the world and a prominent source of premium pineapples. Being farmers at heart we pride ourselves on implementing sustainable agricultural practices, at the core of our business operations. With one in every 4 pineapple originating from GGP, our plantation covers 90,000 acres, and our unrivalled expertise in fruit cultivation is supported by a seamless supply chain alongside our fully integrated facilities.

    Sustainable

    We began implementing our sustainability initiatives form 1980 by actively maintaining our natural lagoons to harvest rainwater thereby reducing our consumption of ground water.  Since then we have invested in various initiatives relating to the environment as well as the social and economic welfare of local communities.

    Premium products

    GGP are the largest private label manufacturer of canned pineapples in the

    world serving leading retailers and brands from over 60 countries with a market share of 25%. Premium products include pineapple in pouches, fillings and spreads, canned pineapples and tropical fruit salad, pineapple juice concentrate (PJC), clarified pineapple concentrate (CPC), deionised clarified pineapple concentrate (DCPC), not from concentrate (NFC).

    PRODUCTION OVERVIEW

    Costa Rica pineapple landscape. After reaching a USD200 million record in exports in 2016, in 2018 the value of pineapple juice sold by Costa Rican companies abroad fell to USD104 million. The 2016 advantages such as climate and production problems in South East Asian countries such as Indonesia and the Philippines contributed to the spike in trade.

    At the beginning of 2019 there were 44,500 hectares dedicated to fruit cultivation in Costa Rica, however because of high production costs and a drop in International prices predicted by 2021, the cultivated area could fall to 38,000 ha. Growing competition from Colombia, Panama and Ecuador producers who have managed to gain market share in the US and Europe is noted as the reason.

    Thailand pineapple harvest. Experiencing the lowest tonnage in the last 20 years Thailand has significant production hurdles to overcome.  Due to the very low price of fresh pineapple in previous seasons, farmers did not take care of plantations and this has affected total production volumes, size of fruit and quality. Low yields are predicted to continue in the short term, and also noted is that pineapple production is seen as more labour intensive than other crops such as mango, jackfruit, or rubber. There has been a significant consolidation of canaries in the region from 2011-2019.

    Philippines and Indonesia. Philippines has been facing dry spells although predictions are for this to normalise, production is slightly less compared to 2018. The dry season in Indonesia has turned into the ‘long drought’ from May-Nov 2019, not enough rainfalls during those period. Production of Indonesia in 2019 is expected to be higher than 2018. Due to long drought in 2019, Indonesia is expecting a lower production volume in Q1/2020 around by 20%.

    Production opportunities for GGP.  Thailand is facing a crisis in pineapple industry, not enough workers and no interest for Thailand’s young generation to be a farmer. Declining trends in Thailand’s pineapple tonnage provides opportunities for growth of production volume at GGP. GGP is preparing to minimize the impact of El Nino or drought by investing more water reservoirs. GGP’s water reservoir enable to sustain for 90 days without rain. GGP is a company concerned with ‘Going Green and Sustainability’, creating a food estate that has no waste, every single item is utilized, from the pineapple skin, manure from the cattle operation as well as other solid waste.

    Data from CBI – Market and quality 

    The European Union is the largest market of pineapple juice with more over 50% share of the total world imports according to the CBI. The Netherlands is the largest European importer of pineapple juice, followed by France and Germany. The major developing country suppliers are Thailand and Costa Rica.

    Pineapple juice may contain finely divided insoluble solids, but it does not contain pieces of shell, seeds, or other coarse or hard substances or excess pulp. The juice intended for export is usually concentrated and later reconstituted with water due to practical reasons of lowering transportation costs which would otherwise include transport cost for water and packaging.

    Quality

    The basic quality requirements for pineapple juice are defined by the following parameters:

    • Colour: characteristic of the variety, most commonly golden yellow to amber.
    • Flavour and odour: distinct pineapple flavour and odour, free from foreign flavours and odours.
    • Brix level: quality of concentrated pineapple juices is mainly defined by the Brix level (sugar content of an aqueous solution) and Brix level directly influences the price of the product. According to trade classification the highest category for pineapple juices is defined with Brix level exceeding 67. However, in European industry practice the most common concentrated pineapple juices used by bottlers are around 60-61 Brix and 65 Brix. According to the European Union directive minimum Brix level for reconstituted pineapple juice is 12.8.

    Additional quality requirements

    • Pulp content: pulp content may vary and commonly it is between 6 and 18% in the concentrated pineapple juice. Importers may require more pulp content as visible pulp in juices is becoming more popular among European consumers.
    • Acid level: citric acid level is beside Brix the most common parameter that influence the quality and price of the product. Usually acid level for concentrated pineapple juice is 2-4% of citric acid.

    Which European markets offer opportunities for exporters of pineapple juice

    Imports

    Over the last five years, imports of pineapple juice in the European Union have increased annually by an average 9% in value, but decreased by 1% in quantity, reaching EUR521 million and 376,000 tonnes in 2016.

    Decreasing import quantity compared to value indicates an increase in import prices in 2016. The average import price for concentrated pineapple juice in Europe increased from EUR1.7/kg (CIF) to EUR2.4/kg.

    European Union imports of pineapple juice are concentrated, and three top importers (the Netherlands, France and Spain) together account for more than 60% of total European imports.

    The largest imports from countries outside the European Union are from Thailand and Costa Rica. Together they hold almost 80% of the total market. Although the Philippines is one of the largest exporter of pineapple juice in the world, they are traditionally more focused on the US market.

    Imports from Brazil showed very significant average annual growth of 103% over the last five years. Other growing exporters are China (56% annual growth) South Africa (37%) and Kenya (15%).

    The leading external destinations for pineapple juice processed in Europe are Saudi Arabia, Iran and Egypt. There was a very high export increase to Iran, from EUR129 thousand in 2012 to EUR3.4 million in 2016. This export to Iran is mainly recorded from Germany.

    Sources:  CBI, PT Great Giant Pineapple, ITC Trade Map, Central American Data, Thai Statistics Office,

     

    By Caroline Calder Features
  • 17 Nov
    Juice Reinvented

    Juice Reinvented

    Juice blending –

     In today’s world, beverage processing must be more efficient and sustainable than ever before. By reinventing the standard JNSD processing line, Maria Norlin, Sub-category Manager for JNSD & Beverage and her team at Tetra Pak divided the process into two separate streams, one for concentrate and one for water.

    This would help producers to minimise environmental impact while saving in both energy and water consumption – the story of this unmatched innovation unfolds below.

    The JNSD portion of the beverage industry is stable and conservative in many ways, with industrial practices built up over decades to ensure product safety and production efficiency. However, a range of consumers trends – from increased concerns for health and calls for more natural alternatives to growing environmental awareness -– are putting pressure on JNSD manufacturing to rethink traditional practices.

    We at Tetra Pak took the challenge and explored how we could make juice production more sustainable while maintaining product safety and shelf-life. We also wanted lower processing costs, to achieve these goals, we needed to find innovative solutions which save energy and water. And we did this by combining existing technologies-– filtration and UV treatment. Our experimentation and innovative equipment and processing parameters yielded extremely satisfying results.

    This was the start of a long-term project to develop a low-energy JNSD line. Traditionally, we pasteurize the full volume (juice concentrate + water), where the most energy-intensive process step is heat treatment. In the new line, we pasteurize the smallest possible volume, the concentrate. The rest which is water is treated separately with more cost-effective aseptic technologies such as filtration and UV light. This new technology can greatly cut down heat treatments -– reducing energy consumption by about 67%. It also reduces water used in cleaning in place (CIP) and sterilization in place (SIP) by about 50%.

    THE CHALLENGE: RETHINKING THE JNSD LINE WITH EXISTING TECHNOLOGIES

    In JNSD solutions commonly used today (Figure 1), all ingredients are blended with water before going to the pasteurizer for heat treatment to deactivate harmful microorganisms. Even with modern pasteurizers though, which use regenerative heat to drive efficiencies, this is an energy-intensive approach which faces added challenges at scale. For instance, each product change in a large system volume of 2,000 litres is likely to create significant product loss and require additional, resource-intensive cleaning steps.

    Informed by these challenges and past attempts to address them –- such as adding water to the concentrate as steam and then diluting it with cold water -– we decided to pursue a completely new approach. By leveraging existing technologies and the natural properties of water, we reinvented the traditional, resource intensive JNSD line and split it into two streams: one for water and one for concentrate and pre-mixes.

    Unlike JNSD products, water is a clear liquid, which makes it very suitable for UV light treatment to ensure the required reduction of pathogens. Water is also free from cloud, particles, and the pulp typically found in juices and juice-based beverages, which allows for filtration that targets spoilage organisms.

    In our new line concept, these lower-energy processes (i.e. UV light and filtration) are used to purify the water first, before it is blended with the concentrate –- which is still treated by heat, but at a greatly reduced volume (about 30%) given the absence of water. 

    THE OUTCOME: LESS ENVIRONMENTAL IMPACT, MORE OPERATIONAL SAVINGS

    To verify that our new line concept met the formal test requirements we had established, we built a test plant and ran an operational test with nearly 8,000 juice packages.

    As the summary table demonstrates, pilot testing was highly successful. The required log reductions for food safety and food spoilage were achieved –- and surpassed -– with a combination of filters and UV treatment. Our targets for reduced operational cost were also met, with yearly savings estimated at 92 thousand Euros when assuming a production time of 20 hours a day, 5 days a week.

    In terms of investment costs, based on the filtration and UV equipment we selected, our new JNSD line was only 5% more expensive than the current solution. Accounting for operational savings, this investment cost would be paid back before our ROI target of a maximum of 6 months.
    Importantly, beyond surpassing our food safety targets and showcasing operational costs savings of 67% relative to current solutions, pilot testing underscored significant sustainability gains – which were also a key focus area of ours.

    At Tetra Pak, we are committed to helping drive more environment-friendly processing solutions – which are also in high demand from our customers given heightened consumer awareness around sustainability and increasing demands for businesses to take climate actions.

    To that end, in developing this new line, we set targets of reducing water consumption by 25% and energy consumption by 40%, both of which we surpassed. In pilot testing, energy consumption was estimated to reduce by 67% and water consumption by 50% from 96,000 l/week to 48,000 l/week. By processing ingredients in two separate streams, whereby only 30% of the volume is heat treated through pasteurization, producers are better equipped to meet one of modern manufacturing’s most common challenges: producing more, with less.

     

    By Caroline Calder Features
  • 17 Nov
    You got to love statistics

    You got to love statistics

    Florida Report

    Fruitjuicefocus caught up with the team behind the October Citrus Report to find out more about the origins of FASS, the Florida Ag Statistics Service, and what it takes to create such a significant annual report.

    The Florida Agricultural Statistics Service (FASS), also referred to as the Florida Field Office of the USDA, National Agricultural Statistics Service (NASS) is located in Maitland, Florida. It is compiled of 7 office and 11 field full-time state employees. It is the main agricultural data gathering agency in Florida with the purpose of collecting, compiling and publishing current citrus statistics.

    Beginnings

    The statistical series on Florida citrus began in the late nineteenth century when recorded shipments of citrus and County Commissioner estimates of tree population and production were periodically summarized. Official inspection records later improved the series for both production and tree population.  Joint efforts of state and industry groups provided a tree census in 1934 and again in 1956.

    The 1956 census was a significant contribution to the series identifying individual groves by mapping and recording variety, age, location, and tree-numbers.  The 1956 census was updated by annual sample surveys from 1960 until 1965 when a complete and detailed census was efficiently obtained with the aid of aerial photography.

    Early forecasting

    Early attempts at forecasting citrus production consisted of various ways of gathering and summarizing subjective evaluations of crop condition.  Objective counts and measurements were used in citrus production as early as 1939.  Most of these early systems became unsatisfactory for present day needs but have paved the way to the relatively sophisticated methodology now being used in Florida.

    “The first Citrus forecast using objective measurements, which is the methodology we use today, was in 1939.  Prior to that, and as early as 1910’s to 1920’s, forecast were based on visual observation and grower reports,” reports USDA analyst Bill Curtis.

     

    “The format used in 1939 was similar to what is still used today, broken out by variety and type.  At the end of each season, a summarization is done to quantify the most recent years of Florida Citrus. It is put in a book to show comparisons between the most recent season to previous seasons. The book we put out annually covers the most recent 20 seasons, and includes both ‘Citrus Summary’ data and ‘Tree Inventory’ data.”

    Present methodology

    Present citrus forecasting considers production to be uniquely defined as a function of four variables: 1) number of bearing trees in the population 2) average number of fruit per tree 3) size of fruit at maturity, and 4) natural loss of fruit between original count and maturity (drop).

    Today the data are collected by a broad program of sample surveys throughout the year. Survey data are collected primarily through objective and non-objective field work, but also by mail surveys or through contacting growers and farmers in person. This service is provided by a cooperative agreement between the Florida Department of Agriculture and Consumer Services (FDACS) and the National Agricultural Statistics Service (NASS).

     

    The Florida Field Office, like all NASS field offices, submits recommendations to the national headquarters in Washington, DC. Commodity experts review all State recommendations and issue State and National estimates to the public on scheduled release dates throughout the year. Cooperative agreements with State governments permit additional estimates to be made at the State and/or County level for some commodities.

    Who are the people behind the report?

    “For state employees, each of the full time field employees are exclusively trained to perform their duties. The training is primarily on the job as what we do is uniquely different from what most people have experienced“, says Mr Curtis.

    “In the field, all full time employees are Research Assistants with college degrees, or have worked with FASS as seasonal employees at least four years before being hired full time. All of them must be able to accurately perform field surveys. We stress accuracy in counting fruit, estimating trees, and objectively measuring fruit size and drop.

    “Understanding basic mathematical concepts is a must. Also, they work independently after being trained, so we try to hire people who are self- starters and can work on their own. They must be willing to get dirty occasionally. One of the surveys is counting fruit on a citrus tree. For that they would have to be able to count fruit by climbing a tree or a ladder, and the trees get grimy at times. “

    In the office, mathematical skills and logical skills are a must, says Mr Curtis.  “There are three state Research Assistants with the same requirements who compile the report. The staff assistant people personnel we hire must be able to logically prepare the information for the report.”

    A Federal employee Mathematical Statistician is in charge of assuring the information is statistically sound. This staff member runs the statistical information to combine everything into a format that can be put into a report. With several years of data and regressions, edits are run and checked to assure accuracy.

    “This is all done under the oversight of the Federal ‘State Statistician’, Mark Hudson, says Curtis, “he reviews everything before it presented to the (ASB) Agricultural Statistics Board.

    What are the main aims of the report?

    The primary goal of FASS is to provide farmers, ranchers and other producers of agricultural commodities with unbiased and reliable statistical reports to assist them in making production and marketing decisions. Other important users of agricultural statistics are farm organizations, agribusiness and transportation firms, state and national policy makers, and foreign buyers of agricultural products.

    Logistics – how is this done? The current citrus acreage, as reported by FASS in the August 28, 2019 Commercial Citrus inventory Report for Florida Citrus is 430,601 acres.

    Field staff are located throughout the Florida Citrus region. They perform the survey work on the three major surveys (Limb Count, Size and Drop, and Tree inventory).

    “Before 1939, the methodology was different”, says Curtis. “Without going into detail, what has changed since then is how we perform some of our objective surveys. The Limb Count or fruit per tree survey was changed in 1956 to a Cross-sectional Area survey. The development of callipers used to measure the size of the fruit was in the 1950’s. Tree inventory using aerial photography goes back as far as 1966. Probably one of the most recent changes is using Geographical Information System (GIS) technology for photo interpretation and grove change detection in 2005. This was a huge cost savings as we no longer had to hire someone to fly over the states citrus.

    “From a personal standpoint, I remember as late as the 1990’s carrying a pager in the field, and when I received a page having to find a phone booth to call back to the office. Obviously cell phones, and computer technology has speed up the process of getting information from the field to the office and vice versa in a more expedient and efficient manner.

    “When I came to the office in the early 2000’s, many of the charts we used were done with pen and paper,“ comments Curtis. “Now regressions and historical data in chart format is at our fingertips and can be looked at pretty immediately with the use of computers programs. “

     

    Getting the report out on time.

    “It’s not an option being late”, says Mr Curtis. “It is a federal regulation set by USDA policy. The forecast data is conditions as of the first of the month. So, it all comes down to scheduling. Making sure the field staff has completed the work as close to the end of the month as possible, while still giving the office staff time to compile the information for the forecast. The two field supervisors monitor the work of each of their employees to make sure this happens. The office supervisor works with staff to make sure the citrus board is ready to be conducted on time.”

    How important is the report to Florida growers?

    “Growers, processers, researchers and many other industries use this information. Not just the production forecast, but the value aspect and the tree and acreage data. I can’t speak for them all” comments Curtis, “but there seems to be an interest in what we do to help them make decisions on planting, selling and buying.”

    What next for the report? 

    “Trying to get out the most accurate report. With the changing industry, the greening, smaller crops in many instances, we strive to get the numbers right. We are open to new technology when it becomes affordable and efficient. There are new methods of counting trees and using drones that to this point have not been used. There may be ways to better do what we do, but until we find them to be statistically sound, we will stick with what we know works.” Concludes Mr Curtis.

    Challenges

    “Lots of challenges exist. There are of course diseases, and pests. These things change the face the industry, and how affordable it is for the grower. Then there are the natural disasters, such as freezes or hurricanes. The many freezes in the 1980’s moved the crop south. The hurricanes in the 2004-2005 and 2005-2006 reduced the crop size, and now over the past decade, citrus greening. This affects us, because when the crop fluctuates, it is harder to forecast. Also, we have to play catch up on tree numbers and acres if we are not careful. There will always be challenges. “

    By Caroline Calder Features
  • 16 Sep
    Juice transportation excellence

    Juice transportation excellence

     

    Safe transportation of truit juices on the high seas

    Ziemann Holvrieka show how it equips cargo ship with juice tanks

    In order to transport fresh juices and juice concentrates as efficiently as possible, Citrosuco, the largest global producer of orange juice concentrate, relies on tanks and process technology from the plant manufacturer Ziemann Holvrieka. The equipment was installed on the cargo ship MV Citrus Vita Brasil, which is now tailor-made and designed for the transport of juices. 27 million litres of juice can be transported from Santos in Brazil to the United States and Europe in a total of 15 tanks.

    In the maritime industry, innovation is often achieved through conversion and this is what happened in the development of MV Citrus Vita Brasil: The container ship MV Hermes Arrow, was converted into a combined juice tanker for not-from-concentrate (NFC) and for concentrate orange juice (FCOJ). Eight tanks are for dedicated solely to NFC and seven double-purpose tanks used for loading NFC and FCOJ. The new juice tanker, which is the length of two football fields, is capable of holding 7 million gallons of juice, equivalent to a capacity of 27,000 m³. The ship was a former container ship without cooling system. The old construction, used for accommodating containers, had to be removed along with the hatch covers. After inserting the new vertical stainless steel tanks into the insulated holds, an additional double bottom and new shelter deck were fitted and a new cooling system was installed.

    Perfected Aseptic Tank Engineering

    The stainless steel used for the tanks complies with the highest DIN standards. Moreover, the inner surface, meaning the complete inner tank welding, strictly conforms to ASME standards: 0.8 μm Ra and zero indication.

    The ship’s cargo tanks are cylindrical units with vertical axes. The bottom of each tank slopes to a definite lower point; while the top is slightly conical. The pipework is connected to the lowest point to facilitate complete draining of the tanks. Propeller-type tank agitators ensure circulation of the tank contents when NFC orange juice is being carried.

    Cargo pumps are installed at the bottom of the cargo hold between the cargo tanks. Frequency-controlled, electrically driven centrifugal pumps are used to handle the NFC orange juice, while a wider pipework system and a series of frequency-controlled, electrically driven positive displacement pumps support the FCOJ process. Radar level gauges determine how much product is in the tanks, and nitrogen pipes deliver nitrogen to fill the headspace in the tanks. Temperature sensors are used to monitor the cooling system.

    A protective atmosphere of nitrogen is used in all tanks and pipework systems to assure the juice quality. The ship has an on-board nitrogen tank to provide a suitable buffer for maintaining appropriate levels in the tanks and pipework while at sea. Nitrogen is pumped into the tanks from a ship-based source when juice is discharged at the port.

    Special diaphragm and sealing solutions are integrated into valves to ensure sterility. Larger valves which cannot be sealed with diaphragms are equipped with valve rod seals fit with alcohol reservoirs to support volume changes and wiping action on exposed sections of the valve. Flanges are designed according to the highest aseptic standards to eliminate cavities where bacteria could form. “This guarantees that the juice is not contaminated by harmful microorganisms”, explains Jurgen Stuijts, International Sales Manager Juice & Beverages at Ziemann Holvrieka.

    Customized tank cleaning systems ensure aseptic conditions during cleaning and disinfection of the large tanks. Fresh water for cleaning and rinsing of the tanks is supplied via a separate fresh water tank installed in the forward part of the vessel. After cleaning, the empty tanks are filled with nitrogen to ensure sterility.

    Customized Process Technology

    All calculations and layouts were approved and released in advance by an independent classification society. This ensures that all components meet the high standards required for transport vessels in the juice industry. Only when a ship meets all specifications at the time of completion, it receives complete certification. Without it is not permitted to sail. Jurgen Stuijts describes the particular challenge posed during installation of the tanks: “Every ship is built differently, so the arrangement of load points varies. The tanks stand on a foundation which must be mounted exactly on these load points. The installation is therefore a tailored solution.”

    Electrically driven refrigerant compressors were installed in the deckhouse. Brine from the evaporator room circulates through the heat exchangers in each hold, with large fans providing air to all parts of the insulated holds through strategically placed ductwork. Juice is loaded at the required temperature, and the refrigerating system has the capacity to maintain this temperature, no matter what ambient conditions are encountered during the voyage. The cooling capability of the equipment is 5° C to -10° C. The ship is also equipped with an emergency generator, designed to protect the cargo in the event of a electrical failure.

    Additionally, state-of-the-art measuring and control technology, circulation pumps and discharge pumps were installed, along with a nitrogen system to provide a nitrogen gas cushion in the filled tanks above the cargo. A stand-alone CIP system was included in the process installation. A double piping system was installed for the combined transportation of NFC and FC orange juice.

    In case of MV Citrus Vita Brasil, an additional request was for a development and construction timeframe of 10 months – and this target was met. 

    Reliable support that leads to success

    The automation of MV Citrus Vita Brasil is cutting edge to ensure correct processes and the required asepticism. Human error can be eliminated as a result of this automation system. In particular, electronically controlled processes for filling and emptying of the tanks have been improved to ensure the sterility of the end product.

    The cargo system of the fruit juice carrier is equipped with clean-in-place and sterilize-in-place installations. Stainless steel pipe manifolds are used on board and on shore during loading and unloading of the ship. Food grade hoses connect the two manifolds. However, the piping manifolds and hoses must be sterilized before the product is pumped through them. Ziemann Holvrieka provides training for the crew to reduce the risk of contamination with microorganisms when sterilization is not realized properly.

    Smooth cooperation with a happy ending

    “This was a unique project for us. Citrosuco’s experience in ship management combined with our know-how in the construction of special tanks ensures high quality,” explains Jurgen Stuijts. “Citrus Vita Brasil will provide greater transport capacity and greater flexibility in the distribution of orange juice to our customers to meet the demand of different markets,” said Mário Bavaresco Júnior, President of Citrosuco, in a statement.

    Visit us at the Juice Summit 2019 at the 1st and 2nd October 2019 in Antwerpen, Belgium.

    By Caroline Calder Features
  • 16 Sep
    From sweet to savoury: how vegetables are transforming fruit juice

    From sweet to savoury: how vegetables are transforming fruit juice

     

    Johan Cerstiaens, Commercial Director at SVZ provides some insight

    From breakfast go-to, to post-gym treat, fruit juice is a staple for millions of consumers globally. As a beverage that is marketed as healthy and natural, it is especially enjoyed by busy consumers who see it as a way to easily consume essential minerals and vitamins. Supermarket aisles reflect this popularity, boasting a broad range of colourful combinations to suit all tastes and preferences: from conventional flavours like orange and apple to blends including red berries, tropical flavours or superfruits.

    Are juices too sweet?

    In recent years fruit juice has slightly fallen from grace. While many brands have reformulated to remove added sugar, due to the high levels of naturally occurring sweetness in juice, even completely natural drinks have been caught up in the recent ‘sugar backlash’ that has swept the food and drink industry. Fruit juice has therefore presented somewhat of a dilemma for manufacturers and health policy makers, as they try to ensure the reduction of sugar content in drinks, whilst still recognising the health benefits of juice. For example, while both Public Health England and UNESDA, the Union of European Soft Drinks, have included fruit juice as part of their sugar reduction programmes, products which contain 100% fruit juice are currently exempt from the UK’s sugar tax.

    Concerns about the sugar content of fruit juice aren’t just coming from regulatory authorities, however. As consumers pay more attention to their health and wellbeing, they are increasingly looking for high-quality, natural drinks which deliver nutritional and even psychological benefits as well as a great taste. This demand for healthy, multi-benefit drinks represents a great opportunity for both juice manufacturers and ingredient suppliers to find innovative new ways to satisfy consumers’ changing needs.

    Despite the challenges facing the industry, juice is still immensely popular with younger consumers, with recent research from Kantar finding that 36% of respondents drank juice daily. The appetite for fruit juice is evidently still there, so how can both manufacturers and brands delight consumers while satisfying calls for more variety and less natural sweetness?

    Vegetables hold the answer

    Amid all the concern about the sugar content of fruit juice, it makes sense for brands to turn to vegetable-based blends. With a more savoury flavour, vegetables have less sugar and calories than fruit, while still being rich in vitamins, minerals and antioxidants. Encouragingly, almost 40% of those surveyed by Kantar felt positive about juices and smoothies containing vegetables. In fact, many consumers have already been exposed to vegetable-based drinks and juices in supermarkets – Cawston Press and Innocent for example, have been selling ‘brilliant beetroot’ and ‘easy greens’ juices respectively for years.

    The veg juice trend also extends to the largest industry players. The Coca Cola Company for example have been exploring more savoury flavours with its recently launched 100% vegetable juice Minute Maid range, which features flavours such as tomato, carrot, celery, cucumber and beetroot. In the UK, Morrisons has recently added to its chilled juice range with an orange and carrot blend, whilst cold-pressed ‘raw’ smoothie brand Savsé combine superfruits such as blueberries with beetroot, kale, spinach in their ‘super blue’ drink.

    Grown-up tastes

    By exploring more savoury flavours – in combination with, or replacing, the sweet – manufacturers are not only cutting back on sugar content. They’re also appealing to consumers with more adventurous palates, who want to push their taste experiences beyond the norm.

    Also, with less and less young people drinking alcohol –19% of those in the 16-24 age bracket report they do not drink at all – vegetable-based blends are a soft drink alternative to alcohol that is more suited to grown-up palates.[1] English juice manufacturer Pixley Berries, for example, is specifically catering to this market through a range of blends and flavours including a beetroot and rhubarb juice that is ‘naturally low in sugar’.

    The future of juice

    With fruit juice still a recommended element of a healthy, balanced diet, it’s undeniable that concerns surrounding sweet drinks are motivating manufacturers to explore more savoury juice flavours. By utilising ingredients such as spinach, celery, beetroot and carrot in their juices, brands will be able to naturally reduce sugar content, while also attracting adventurous consumers and those who are looking for more ‘adult’ soft drink alternatives.

    Here at SVZ, our portfolio of premium, sustainably sourced ingredients allows producers to create innovative new flavour combinations to excite their customers. By taking advantage of our high-quality vegetable ingredients for their juices, manufacturers can rest assured that they will not only cut back on sugar content but also provide consumers with the best possible taste.

     

    For further information please contact Dejan Trifunovic

    SVZ International BV, email:

    dejan.trifunovic@svz.com

     

     

    By Caroline Calder Features
  • 15 Jul
    FCOJ futures – September Report from Jack Scoville

    FCOJ futures – September Report from Jack Scoville

    Orange Juice futures have been on a bit of a ride over the last few weeks as the hurricane season finally started to get active in the Atlantic Ocean.

    The season had been quiet and the new crop Oranges have been developing nicely.  The peak of the hurricane season has brought more action to the weather in the oceans and more price volatility to futures.

    Early season growth in Florida was characterized by warm and mostly dry weather.  Producers were forces to use irrigation early this year to keep the trees in good condition and to promote good flowering for the coming crop.  This is coming in the state during the dry season, but the season went a little longer than normal this year.  It was also very warm and that made watering the trees even more important and dry and warm weather can rapidly deplete water resources.  This is especially true in Florida which has sandier soils than most areas.  It is after all a peninsula stuck out into the ocean.  Better rains started to appear about six weeks ago and this meant the water pumps could be turned off as Mother Nature kept the trees in good condition.  USDA has responded to the good growing conditions by keeping production ideas strong for the coming year at well over 70 million boxes for Florida alone.

    Now the hurricane season is passing its peak days and the ocean is much more active.  Hurricane Dorian devastated northern Bahamas but largely missed Florida.  More tropical waves are coming off the African coast and could form into hurricanes.  In fact, the hurricane center in Miami has now estimated that one of the waves has a 60% chance of forming into some type of tropical system.  These types of forecasts will keep some speculative buying interest alive in the futures market.  The season will start to gradually wind down over the next couple of months as the Sun moves back south, but there is still plenty of time to get a storm going that could damage crops.

    Unfortunately for the buyers, a tropical system rarely does lasting damage.  The one exception was several years ago when the crop size was cut in half due to the strong hurricane.  Most bring winds and rains and the quality of the juice in the oranges might get hurt.  Less acid in the orange means using more oranges to make the juice.  The high winds mean that oranges can fall off the tree.  But that just adds to the supply of FCOJ in the end as the producers will quickly gather the fallen oranges and sell them to FCOJ processors as rapidly as possible.  Before that the prices can rally but after the storm the prices can spike higher and then fail.

    The season for hurricanes will end by late November and then we will look forward to the freeze season for Florida.  The higher price will give producers better selling chances but the market will also need to look for buyers both here and in the international market.  The lack of buyers anywhere has really hurt the price.  Florida Citrus Mutual showed that inventories are 25% higher than a year ago at this time.  Production is better but the demand is not and the mission of the market will soon be to find buyers for the juice.

     

    By Caroline Calder Features
  • 15 Jul
    Cargill: a driving force in sugar reduction and sweet alternatives

    Cargill: a driving force in sugar reduction and sweet alternatives

    Judd Hoffman, Cargill’s segments leader of Cargill Starches, Sweeteners &

    Texturizers talks to Editor Caroline Calder to find out more about meeting the growing demand for label-friendly ingredients.

    Worldclass ingredients

    Cargill Starches, Sweeteners & Texturizers sector processes corn, wheat, seaweeds, fruit-peels, sunflowers, rapeseed and soy to manufacture a comprehensive collection of value-added ingredients dedicated to the food & beverage, papermaking & corrugating, pharmaceutical, and animal nutrition industries. They take a unique approach to each of these categories to enhance customer relationships and fuel sustainable growth, say the company.

    Nutrition

    In the nutrition space, the company focuses on fiber and protein innovations, while industrial offerings are designed to supply renewable solutions that drive value for our customers. The portfolio includes sweeteners: glucose syrups, glucose-fructose syrups, dextrose, low-caloric polyols and zero calorie stevia-based sweeteners, starches: native, functional, modified, maltodextrin, lecithins (fluid, de-oiled, fractionated and modified), carrageenans, pectins and biopolymers (xanthan and sclerogucan). 

    FJF: Label friendly – what is your definition of label friendly for the sector and what products have you developed specifically for the fruit juice industry?

    JH: Consumers want to understand what is in their food and familiar ingredients are growing in popularity. These types of ingredients which are nature-derived and simple – mean for us  label friendly solutions.

    At Cargill, we’re approaching the label-friendly challenge from two angles. First, we’re investing in research and development, charging all our teams to take a creative look at the botanical sources available to us. We’re coupling that work with our extensive formulation expertise, partnering with our customers to re-think their recipes.

    Understanding customer needs in combination with high-level reformulation expertise ensures that Cargill can deliver tailor made solutions. Often, it’s a combination of ingredient know-how, recipe reformulation and adapting process conditions.

    Clean label is now part of nearly every manufacturer’s agenda, irrespective of category, and so will only continue to garner more attention as this is what consumers have come to expect.

    FJF: How does Cargill respond to the relentless drive towards sugar reduction or sugar alternatives whilst maintaining flavour/taste/structure?

    JH: Sugar reduction is indeed on top of manufacturer’s reformulation agenda for the years to come. In this sense, we notice:

    A move to include more nature-derived high intensity sweeteners, to reach both sugar & calorie reduction.

    Stevia is fast becoming a desired go-to-solution as it’s a label-friendly sugar reduction tool. Stevia-related market activity has increased, with a high double-digit growth year on year in beverage launches with stevia (CAGR of 22% between 2013-2018, source; Innova, 2019).

    Cargill has proven solutions to reach sugar reduction of up to 70%, by using Truvia™ and/or ViaTech™ and/or Zerose™ (our zero calorie polyol). This is an ideal combination as Zerose™ can mask off-flavours that can occur at higher dosages.

    A shift to different types of glucose-(fructose) syrups

    Not contributing to calorie reduction, but a good solution to gradually start making consumers more familiar with less sweet tasting products.  Due to their composition they are less sweet and allow lower sugars declaration on labels.

    At Cargill, we continue to expand our nature-derived sweeteners offer, a deliberate choice, as we stand behind 100% plant-derived solutions. Our stevia offering is one of our key areas today and in the coming years, with the ultimate goal to reach 100 percent sugar reduction. Combined with our texturizing solutions and R&D capabilities, we can help customers bring their innovative ideas to live.

    FJF: Any technological or scientific highs we can refer to that the company is most proud of in recent years

    JH: Stevia solutions – Truvia™ and ViaTech™  can offer sugar reduction of up to 70% and are often used in combination with Zerose™ erythritol.

    Extracted from the leaves of stevia rebaudiana, they deliver 200 times the sweetness of sugar without a single calorie. The Cargill IngredienTracker™ proprietary research has proved stevia to be well perceived by consumers, particularly among younger demographics. It is therefore fast becoming a go-to solution as it offers a label-friendly zero calorie option.

    Besides the significant improvements in sweetness quality, part of what sets the ViaTech™ portfolio apart from other stevia sweeteners is Cargill’s proprietary taste-prediction model, which can precisely predict which combination of steviol glycosides deliver optimal taste and sweetness.

    Our zero calorie polyol, Zerose™ erythritol, unlike other polyols as it is obtained through the traditional process of fermentation and has a caloric value of 0 kcal/g. Zerose™ creates synergy with high-intensity sweeteners, masking off-flavors that can occur at higher dosages and boosting taste. Other benefits are the highest digestive tolerance of all polyols and it is certified as ‘tooth friendly’ by Toothfriendly International.

    FJF: What’s new at Cargill?

    JH: Cargill has just announced it will break ground this year on the construction of a state-of-the-art pectin plant in Bebedouro, Brazil, with a completion date by end of 2021. It will produce HM pectin, a versatile texturizing agent derived from citrus fruits to help meet the growing and global demand for label-friendly pectins for fruit preparations, dairy, confectionery and bakery food applications.

    JH: “Consumers want ingredients in their foods they recognize. Pectin a nature-derived texturizer with superior functionality helps to meet these needs. The investment in Brazil in combination with our European pectin facilities illustrates our commitment to customers around the globe to provide innovative and label-friendly solutions.

    “Adding a new plant in Brazil is part of our comprehensive pectin strategy.  By growing our pectin footprint and investing in our plants in Europe (France, Germany and Italy), we aim to meet the growing demand for label-friendly ingredients. In this context we are also announcing the modernization of our pectin plant in Redon (France).”

    The Bebedouro location (Brazil) is in the center of the citrus region, offering an abundant supply of fresh peels needed to produce HM pectin. The construction of the new unit will begin in the first half of 2019 and expected to be completed by end of 2021. It is expected to add 120 new direct jobs in the production and support areas.

    “With a cost-competitive structure based on innovative production processes, the new plant only further strengthens Cargill’s commitment to Brazil’s growth,” commented Laerte Moraes, Cargill’s managing director of Starches, Sweeteners and Texturizers in South America. “The new plant represents an investment of approximately US$150 million. This will not only open global market possibilities for our pectin business but also boost the innovation of our portfolio and offers the option to expand our high-end pectin offering for the European markets.”

     

    Cargill History

    Minneapolis-based Cargill was founded at the end of the American Civil War around 1865, by William Wallace Cargill. The company has grown from a grain storage facility into an international producer and distributor of agricultural products such as sugar, refined oil, chocolate and turkey. Cargill also provides risk management, commodities trading and transportation services. Descendants of William Cargill and his son-in-law John MacMillan have owned common equity in the company for over 140 years. Cargill employs 140,000 people in 67 countries.

    www.cargill.com

     

     

    By Caroline Calder Features
  • 16 May
    Fruit juice tastes so good for Turkey

    Fruit juice tastes so good for Turkey

    Editor Caroline Calder finds out how the Turkish fruit juice industry is fairing today, with some key questions to juice association MEYED.

    “In the last five years Turkey has shown a significant hunger for imported products, and this trend is mainly driven by urbanisation,” Euromonitor International nutrition analyst Dimitrious Dimakakkos commented in a recent interview.

    “This has resulted in the traditional food markets being substituted by modern grocery retailers, and multinational branded products (have) found more space on the shelves of supermarkets.”

    Reports say that 18.9% of Turkey’s GDP is taken up by the food and beverage industry. Why? Turkey is the ideal location for agriculture production. The nation is the seventh largest agricultural producer in the world, for a wide variety of products. Turkey is also a heavy importer to cater to a huge internal market of 76 million people, and an important hub for producers to reach the Middle Eastern and North African markets around it.

    CC- When was the association founded? 

     MEYED – The Turkish Fruit Juice Industry Association (MEYED) has been established in 1993 in order to bring the companies in the Turkish fruit juice industry together under the same roof. As the only representative of the industry, MEYED has 39 members.

    From the first day of its foundation, MEYED has brought industry’s stakeholders from the areas of agriculture, food processing and health, expert academicians and the professionals from the industry together in order to put forward solutions for the common issues and contribute to the development of the industry.

    CC – What has changed over the years?

    MEYED – Our industry and our association has continued to grow every year. Many new companies have joined us during this period. With the developing technological infrastructure, products of the desired quality are produced and exported.

    The export of fruit juice industry started with symbolic figures in the 1970s but by the 2000s it had a big increase. In 2018, the export value approached 300 million dollars. Today we export our products to more than 130 countries.

    CC – Who are your members typically? 

    MEYED – members are all the fruit juice producers and some supplier companies from packaging and auxiliary material industries.

    Most of the products produced for export are concentrates and widely exported concentrate types are like apple, citrus, cherry, pomegranate.

    In the domestic market, consumers prefer mostly nectar types such as peach, apricot and cherry. Producers focus on production in line with the preferences of consumers. However, they are not limited to them, many product options are offered to the consumers.

    CC – What are the biggest challenges for your members that you can help with? Geography, politics, transport, trade?

     

    MEYED – One of the most important issues in our industry is the losses in the raw material supply chain. In order to find a solution to this problem, it is important to work in coordination with farmers and other stakeholders.

    Before the harvest period, agriculture and procurement experts come together to determine the yield estimates for that year. The whole sector designs the logistics and production processes in a coordinated way. MEYED creates the necessary environment to provide them to work together.

    CC – What aspects are unique to the Turkish industry?

    MEYED – Consumers around the world mostly drink orange juice. But consumers in Turkey generally prefer the nectars. The most preferred flavour is peach nectar, it is followed by cherry and apricot nectar. The industry offers products to the market in accordance with these preferences. Turkey has an important position in the world in the production of concentrates of these products.

    CC – Where do you see growth for the industry

    MEYED – Fruit juice and nectar consumption in Turkey is about 8-9 liters per person in a year. It is still quite low compared to other countries.

    But Turkish fruit juice market is growing rapidly and with the effect of healthy nutrition trend, consumption in our country is expected to continue to increase.

    CC – Do you get involved in marketing and branding?

    MEYED – We have a digital platform where we promote fruit juice with its positive impacts on agriculture, economy, nutrition. We believe in continuous communication based on scientific facts and statistical figures.

     Round up of export and Import trade

     Turkey’s Fruit Juice Foreign Trade (Million $);

    [Import and export trade – fig 1]

    The availability of large quantities of fruit allowed the establishment of exportoriented, sophisticated and efficient fruit juice plants in Turkey. Exports of fruit juices and concentrates started with a symbolic quantity of 6 tonnes in 1970, and after that showed a rapid and steady increase, reaching approximately 103 thousand tons in 2012. Generally, apple, citrus (mainly orange) and pomegranate juice concentrates are produced for exporting. In addition to them, sour cherry juice and some fruit nectars, mainly peach and apricot, are produced for the domestic market and some are exported as well.

    The Netherlands and Germany constituted 35% of Turkish fruit juices and concentrates exports in 2012. The United Kingdom, the USA and Italy were among the key export markets in 2012.

    The growth of opportunity for exports is obvious, just looking at total imports of agricultural products from Turkey to the USA in 2018 the figure totalled USD1 billion. Leading categories included: processed fruit & vegetables (USD191 million), tobacco (USD173 million), snack foods (USD121 million), other vegetable oils (USD116 million), and fruit & vegetable juices (USD89 million).

     

    Background:

    The fruit juice and concentrate industry has become one of the progressive agroindustry sectors in Turkey. This export-oriented industry has flourished rapidly due to the modern production units, new investments and strong support of abundant fresh fruit production. Fruit juices of various types (concentrated, mixed, sweetened etc.) are very popular primarily because of their nutrient content. The products of this sector are also good alternatives to carbonated beverages.

    Fruits processed into fruit juice and concentrates are apples, pears, apricots, peaches, oranges, tangerines, grapefruits, lemons, sour cherries, strawberries, pomegranates and grapes.

    Meyed.org.tr, ustr.gov, foodturkey.com.tr

    By Caroline Calder Features
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