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Minimally Processed Fruits and Vegetables Industry in Tunisia

Minimally Processed Fruits and Vegetables Industry in Tunisia. _______________________ Prof. Mohsen ACHOUR Higher School of Food Industries of Tunis (ESIAT, Tunisia) Mesagne , Italy 13-14 Dec. , 2003 ________________________________________ Fifth Network Workshop :

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Minimally Processed Fruits and Vegetables Industry in Tunisia

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  1. Minimally Processed Fruits and Vegetables Industry in Tunisia _______________________ Prof. Mohsen ACHOUR Higher School of Food Industries of Tunis (ESIAT, Tunisia) Mesagne, Italy 13-14 Dec. , 2003 ________________________________________ Fifth Network Workshop : Improved Quality Management in the Minimally-Processed Fruits and Vegetables Industry of the Euro-Mediterranean Area

  2. Current State and Statistics • Very limited local consumption • High cost compared to fresh produce • Off consumer habits • Very limited number of suppliers • Luxurious product status • Relatively new products

  3. Lettuce Potatoes Tomatoes Carrots Peas Artichoke Garlic Squash Beans Raisins Dates Apples Oranges Pears Strawburries Spectrum of minimally processed products

  4. Steam cooked vegetables (vaccum packaging) (Carrots, potatoes, peas, parsley)

  5. More vaccum packaged vegetables (pealed garlic, couscous vegetable mix)

  6. Oranges (simple packaging)

  7. Strawburries (simple packaging)

  8. Apples (simple packaging)

  9. Pears (simple packaging)

  10. Garbanzo beans (simple packaging)

  11. Cherry tomatoes (simple packaging)

  12. Basilica (simple packaging)

  13. Chicory (simple packaging)

  14. AVERAGE COST (Euros/kg)

  15. Packaging material and equipment • Material: dominated by PS and PET films and trays • Equipment: … à la carte … - vaccum packaging machines - gas injection - thermosealers for preformed trays - pneumatic thermosealers for preformed trays in controlled atmosphere • Gas supplier: monopole of Air Liquide (O2, N2, CO2, Argon, Aligal 62)

  16. Dates Conditioning • Very important activity in Tunisia • 120 000 T production in 2003 (10th in the world) • 40 000 T exports mainly to EU (1st in the world) • Mainly Deglet Nour (high value product) • Processing: sorting, humidification/dehydration tunnel, coating with glucose syrup, packaging, storage.

  17. Legislative and Legal Matters • Local standards for F&V conditioning: several specifications and standards for certain f&v • Full respect of clients needs

  18. Producers and Consumer concerns • Producers end: - Lack of experience with such technology - Absence of marketing strategy - Competitiveness difficulties • Consumers end: - not being familiar with such products - cost not necessarily justified - not a substitute for fresh produce - a suitable solution for ready to use products

  19. INDUSTRIAL PROFILE (F&V sector) • Conditioning Companies: • Totally exporting: 21 units, 5780 jobs • Non totally exporting: 31 units, 4382 jobs ... Lack of complete data on companies practicing MP F&V • National consumption: • Fresh Vegetables: avg. 80 kg/person/year • Processed Vegetables: avg. 60 kg/person/year • Fresh Fruits: avg. 50 kg/person/year ... No particular data on MP F&V • Main products for potential use of MP: - Green salads, dates, vegetable and fruit mix

  20. State of the art of R&D in the Country • Very limited research activities • At our school (Higher School of Food Industries of Tunis, ESIAT): shelf life study of MP fruits and vegetables: case of green salad and dates • Research and development efforts by ‘Air Liquide’ as a marketing strategy for their gas mixtures. • Individual efforts by conditioning companies, often unkown.

  21. CONCLUSIONS • Tunisia is of a great need for technology transfer in the domain of MP F&V. • True opportunities for equipment suppliers for such technology, preferably with a good customer service and assistance. • Need for research projects with the collaboration of Europpean partners. • Potentially, there should be an increasing need for MP F&V because of the increasing dominance of super markets and the advantages of ready to eat or to cook products for household and/or restaurants and industry.

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