The production of quality dried product is a very useful way utilizing production beyond immediate sale or use. Of interest on this list, I note that dried BP fruit and veg is far better than ordinary product. The BD products taste much better and seem to last for long periods. I have three year old fruit, mushrooms and veg that is still in a high state of preservation. Should I ever get to a commercial operation, I intend to use drying as a way of using that which I can't sell at top price and peak freshness. Along with several other families, we have stopped preserving (bottling) fruit and freezing many things. The dried produce takes much less storage space and avoids the use of sugar and other preservatives. There are lots of commercial possibilities for dried product.
I admit that I have a climate suited to drying, while some of you will have to use a lot of power in some form. Gil Manfred Palmer wrote: > Stephen : > I know you were emphasizing the juicing process, but seeing the requirements > of procedure for pasteurization, would you not also want to diversify into > drying methods, and arguably retain a different nutrient value? > > Of course, the expected return on such would not be quite as high as in a > (sometimes desparate?) market such as cancer-cure beneficials. > > A pre-contracted local fresh-juice market ...as is common with fresh apple > juice.... is also a possibility. > You have not yet mentioned what your local laws are re fresh juice, have > you? > ........manfred > > ----- Original Message ----- > From: "Stephen Barrow" <[EMAIL PROTECTED]> > To: "SANET" <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]> > Sent: Sunday, March 24, 2002 11:26 AM > Subject: Value added processing - vegetable juicing > > > Hi Folks, > > > > I am looking for a means of value-added processing for a friend's > certified > > organic vegetable production (farm situated far from decent fresh produce > > markets). I have suggested that he looks at commercial vegetable juicing > > for cancer patients and others with medical needs. In looking for a large > > juicer, the manufacturers recommend a screw type press to extract the > juice. > > My understanding is that this will give mainly the inter-cellular juices, > > but it is the cell juice (intra-cellular) which is required for the > healing > > process. My questions to anybody who could assist: > > > > 1 Am I on the right track as to which juices are required? > > > > 2 Will a screw type press give the juice which we are looking for? > > > > 3 How would one go about "preserving" the juice while maintaining all the > > goodness? A concern is the oxidation which would possibly destroy > vitamins > > and enzymes etc. Just chilling? I would assume that pasteurising would > > kill off all the goodness. I would also assume that the juice should be > > bottled in glass. He is looking at supplying patients via a health-shop - > > similar type of concept to the CSA... > > > > Thanks for any assistance. > > > > Stephen Barrow > >
