Description of the Requirements For Fresh Vegetables and Fruit Quality, Safety and Production Processes in International Markets Literature Review

Transcription

1 Description of the Requirements For Fresh Vegetables and Fruit Quality, Safety and Production Processes in International Markets Literature Review Source:

2 Structure Introduction Marketing of Georgian Fresh Products Fresh fruit and Vegetables Safety, Quality and Processing Food Laws and Food Safety Regulations Conclusion

3 Introduction Georgia has Numerous Ecosystems and Vegetation Zones Source:

4 Introduction Worldwide horticulture is one of the fastest growing sector in agriculture The sector raises income possibilities and offers new jobs The export opportunities are on the increase Legislation for food quality and monitoring procedures are increasingly stricter International Marketing information should be part of every comprehensive intervention strategy Food hazards and risks have to be fully understood for farmers and traders

5 Introduction Overall Goal of the Research Project is: Improvement of efficiency of markets by describing relevant international market requirements for fresh vegetable and fruit quality, safety and production processes for farmers and traders. They should be aware of major biological, chemical and physical health hazards in fruit and vegetable production and know about their main causes, effects and prevention measures.

6 Marketing of Georgian Fresh Products Many Georgian fruit and vegetables are less well known in developed countries, a systematic approach is needed to promote them as a novel products that must taste and look appealing to the consumer in developed countries Source:

7 Safety, Quality and Processing Harvesting Receiving Pre-Cooling Washing and Disinfection Sorting for Defects Drying Packaging/Labeling Storage Distribution Process Flow Chart for Fruits and Vegetables

8 Safety, Quality and Processing SOPs Standard Operation Procedures HACCP Hazard Analysis and Critical Control Points GAP Good Agricultural Practice GP GMP Good Manufacturing Practice Good Practice SSOPs Standardized Sanitary Operation Procedures

9 Safety, Quality and Processing Author: Dr. William C. Hurst

10 Introduction Safety, Quality and Processing Raw material quality assessment might include: Measurement of the sugar content(degrees BRIX) Measurements of the ph and organic acid content Measurement of the color at harvest Pressure testing to assess softness Observation for defects Verification that products shape is ideal for processing

11 Introduction Safety, Quality and Processing In-process quality measurement include measurements to ensure: Size of Fresh produce are within specification Product are free from excess water Product temperature is cool enough to promote product quality

12 Introduction Safety, Quality and Processing Finished product quality measurement include assessment of: Packaging integrity Average weight of packages Label printing Best Before/Use by dates and production dates are correct on the label The package temperature is adequate to sustain quality

13 Introduction Food Laws and Safety Regulations The Most important agreements to access to US and EU countries markets are: The agreement on the Application of Sanitary and Phytosanitary Measures(SPS Agreement) The Agreement on Technical Barriers to trade(tbt agreement) Codex Alimentarius Commission program (CAC)

14 Introduction Conclusion Implementation of Quality, Safety and Processing standards for fresh fruit and vegetables requires investment in technology, equipment, management systems and strict observation to ensure product quality All of them should be taken as determinants of price volatility for fresh fruit and vegetable Therefore, further analysis will be needed to find out whether the prices of the Georgian fresh fruit and vegetables will be competitive in the International markets

15 Introduction Thank you for your Attention! Source: To be continued