No one wants food to go to waste. That’s the bottom line of just-released research that explores more commercial opportunities for ‘process grade’ fruit grown in Central Otago. 

The goal is to help reduce fruit loss.

Fruit loss is fruit grown for human consumption but does not end up sold for that purpose. Instead, it is lost on the property or in production (orchard and packhouse). 

Fruit loss accounts for about 6000 tonnes or 15 per cent of fruit grown in Central Otago.

Processing options explored included juicing, concentrates, freeze-drying and freezing. At present, only 11 per cent of the harvested fruit is processed further.

The fruit focused on were apples, apricots, cherries, peaches, and nectarines. The research identified:

1) Current processing capacity and constraints in the district

2) Fruit health benefits and properties and product development trends

3) Demand trends locally and globally.

Frozen fruit was the most common method requested for the New Zealand market, allowing a year-round supply of fruit to processors. 

CODC Economic Development Manager Nick Lanham said, “reducing fruit loss could provide the opportunity for growers to move up the value chain through their processing activities.”

The next stage of the project begins this month (February). It will involve meeting with potential investors interested in collaborating and exploring the next steps.

The research was funded by CODC, Summerfruit NZ, Lilo Desserts, the Ministry for Primary Industries Sustainable Food and Fibre Futures fund, and Bioresource Processing Alliance. 

More information can be found on the CODC website.