1. Dr Kasi Sundaresan March 14 2012 iTi Tropicals Inc

2. Presentation Outline Growing conditions and process flow Banana Passion fruit Guava Acai Mangosteen Acerola Coconut water Camu Camu Soursop Conclusion

3. Exotic Tropical Fruits Tropical fruits stem from the tropical parts of the world, where the climate is warm. These types of fruits need a tropical or subtropical climate to grow. Well-known tropical fruits are bananas, mangoes, papayas, pineapples, coconut, guava etc Some of the recent exotic fruits are acai, pomegranate, mangosteen, passion fruit etc Tropical fruits are particularly flavorful, sweet, juicy, and tender, making them appealing to people of all ages.

4. Tropical Fruits Pineapple Papaya Camu Soursop Passion Fruit Acai Pink Guava Tamarind MangosteenCocoa Fruit Mango Dragon fruit Banana Acerola Hibiscus

5. Innovation Trends Innovation drives value Health Trends dominate Juice innovation Growing importance of Health and Wellness has significantly altered consumption and buying behavior Low sugar/Low calorie juices for children is a major trend Juices containing Tropical fruits led consumer trends “All Natural” is a growing trend

6. Banana Banana is the common name for a fruit and also the herbaceous plants of the genus Musa There are over four hundred varieties of bananas Yellow Cavendish being the most favored in America. First domesticated in Papua New Guinea. Bananas are now grown in 130 countries worldwide. Americans consume an annual average of twenty-five pounds of bananas per person.

7. Growing conditions for bananas Bananas are grown in every humid tropical region and constitutes the 4th largest fruit crop of the world. The plant needs 10 - 15 months of frost-free conditions to produce a flower stalk. High temperatures and bright sunlight will also scorch leaves and fruit, although bananas grow best in full sun. Freezing temperatures will kill the foliage.

8. Our Bananas from Ecuador

10. Process Flow banana Puree 1. Bananas are Washed and Graded 2. Ripening Rooms 3. Peeling Station (Manually) 4. Mashing into Puree 5. Addition of Acid 6. Deseed 7. Homogenize 8. De aerate 9. Pasteurize 10. Cool 11. Final Pass Through Filter 12. Aseptically Pack Vacuum pump

11. Food Applications Bread Cakes Fruit beverages Yogurt Ice cream and Sorbets Baby food

12. Passion fruit Scientific Name:- Passiflora edulis In the 16th century, Spanish Christian missionaries stumbled upon Passion Flower and adopted it as a symbol of the death of Christ There are about 600 known species of passion fruit found worldwide. Perennial, woody, climbing vines, many of which are tropical.

13. Types of Passion fruit There are 2 types of commercial grown passion fruit. The purple passion fruit, and the yellow passion fruit. Fruit of the yellow passion fruit is deep yellow and similar in shape but slightly longer than the purple passion fruit. Passion fruits contain numerous small, black wedge-shaped seeds that are individually surrounded by deep orange-colored sacs that contain the juice, the edible part of the fruit.

14. Growing Conditions Passion fruit is adapted to tropical/ subtropical conditions and will not tolerate severe freezing temperatures Passion vines prefer a slightly acid soil Vines will not tolerate waterlogged conditions for long periods. Fruits are harvested when they have dropped to the ground. Green or immature fruits should not be picked off the vine as they will not ripen, they will also be off flavored and have a higher concentration of cyanogenic glycosides (a toxin produced by the vine). Fruits should be collected daily A passion fruit orchard may have a life span of 2.5-3.0 years

15. Commercial Challenges From seed to fruit takes 5-9 months for first fruit. Its relatively a short term crop The fact that it has a short life span (2.5 years), re-planting preparation is needed at least a year before. Passion fruit needs good water irrigation, but does not tolerate flooding or heavy rain in sustained periods. Weather changes do create a challenge(examples 2008 and 2009) Demand has been steady growing, specially on NFC due to the smoothie boom. Demand peaked in 2007 and 2008. Global demand has created shortages.

16. Process Flow NFC Passion Fruit Juice Raw material inspection and reception Selection of fruit Extractor Juice finisher Screens 1.0 and 0.5mm Magnet trap Juice tank 1 Centrifuge Juice tank 2 Pasteurizer Cooler Cold wall storage tank Screener (50 Mesh) PCC 2 Screener Defective Fruit Peel, seeds Pulp removal Pulp Metal Detector PCC3 Filling and packaging Freezing storage Reject contaminant product Contaminants Ferrous

17. Process Flow Concentrated Passion Fruit Juice Raw material inspection and reception Selection of fruit Extractor Juice finisher Screens 1.0 and 0.5mm Magnet trap Juice tank 1 Centrifuge Juice tank 2 Evaporator Cooler Cold wall storage tank Screener (50 Mesh) PCC 2 Aroma injection Defective Fruit Peel, seeds Pulp removal Aroma recovery Pulp Metal Detector PCC3 Sterilizer Filling and packaging Temp 100 ᵒ C Holding time 45 Sec Reject contaminant product Gases Contaminants Ferrous

18. R&D Applications Fruit beverages Smoothies Yoghurt bases Jelly Ice cream and sorbets Puddings

19. Guava Guava fruit (Psidium guajava) is originated from tropical America. Guava fruit spread to Southeast Asia including Indonesia, to South Asia, India and Sri Lanka. Guava contains key nutrients like: vitamin C, carotenoids (vitamin A). Guava fruits is one of the richest source of natural pectin The flavor is described as sweet, musky, strong and highly aromatic.

20. Guava Guava is grown as a shrub with height up to 10m Plants are propagated from seeds Guava trees start bearing fruit from the fourth year The tree flowers and bears fruits all through the year The fruit is a berry and the fruit consists of a fleshy pericarp and seed The fruit takes 17-20 weeks to grow but the fruit is harvested 2-3 weeks before ripening It needs very less irrigation and cannot tolerate frost

21. Process Flow Guava Puree 1. Fruit receiving and storage 2. Washing, disinfection and scrubbing 3. Sorting and classification 4. Extraction, Blanching and finishing (2 in line filters ) 5. Pasteurization 6. Packing and filling

22. Applications Fruit juices and beverages Jams, jellies, and preserves Nectar Baby foods Smoothies

23. Acai Berry The species Euterpe oleracea is usually called Açaí Palm, '[fruit that cries or expels water‘] Acai is considered to be one of the top Super foods in the world It typically looks like a grape or blueberry but is slightly smaller and darker in color. There is a large seed inside the berry with a small amount of pulp. Tastes like a blend of ber ries

24. Growth and Harvest of Acai Berry It is harvested in the rainforests of Brazil. The season in Brazil for acai is from July to January. The berries are unique because they grow in bunches like bananas. A single palm tree can grow between three to eight bunches of Acai Berries at a time. It is hand picked by climbing the palm tree and removing the branches on which they grow.

25. Process Flow acai Fruit reception Weighing station Washing Blending and Depulpingding Tank Finisher pH correction Filecond oil separation Filtration Pasteurization Emulsification Cold storage Filtration Freezing 25

26. Applications Juices and other beverages Smoothies Energy drinks Ice cream and sorbets

27. Mangosteen Scientific name :- Garcinia mangostana Mangosteen is commonly known as "The Queen of fruits" in parts of Southeast Asia. Mangosteen fruit consists of a deep purplish rind, a succulent white pulp (four to eight segments), and between one and five seeds. Mangosteen fruit rind, while typically bitter, contains xanthones and other compounds that demonstrate impressive health benefits. The pulp, on the other hand, is pure taste- bud bliss The number of stigmas on the bottom of a mangosteen fruit tells how many segments of edible flesh are present inside.

28. Mangosteen Mangosteen cultivation is currently limited to Malaysia, Indonesia, Thailand, Vietnam, India and the Philippines. Young trees do not produce fruit generally until 10 years of age. The trees need humid, tropical environments to thrive and produce fruit. The mature tree reaches a height anywhere between 10 and 25 meters. The fruit gets harvested from a mature tree twice a year. Mature trees can yield anywhere from 400 – 900 fruits.

29. Health benefits of mangosteen The mangosteen has a distinct flavor that many describe as a mixture of strawberry, peach and vanilla. The outer shell contains insect-repelling substances which discourage insect infestation. The plants have antiviral, antibacterial and antifungal qualities to protect themselves. 40 known xanthones.

30. Process Flow mangosteen puree Fresh fruit reception Washing Crown cutting (Manually) Washing Remove peels Pulp extraction Finisher Physico- chemical analysis. Pasteurize 95 C for 40 seconds Frozen Filling and storage at -18 C

31. Applications Beverages and desserts Marinades, salad dressings, sauces Ice cream and sorbets Yogurt and smoothies Pie fillings and baked goods

32. Camu Scientific Name :- Myrciaria dubia Camu-camu fruit has the highest recorded amount of natural vitamin C known on the planet. The fruit is approximately 2 centimeters in diameter and has a purplish red skin with a yellow-whitish pulp. The nutritious pulp has a citrus taste.

33. Growth conditions of camu camu Camu-camu tree will grow in tropical and subtropical climates. Camu-Camu grows mostly in flooded or swamped areas of the Amazon rainforest. The plant requires lots of water, but will withstand flooding and fairly cold temperatures, though not frost. Camu-camu trees can continue to bear fruit for decades. Trees begin to bear fruit after about 4 to 6 years.

34. Camu Camu nutritional facts The extraordinarily high Vitamin C content (in the order of 2-3% of fresh weight) is the most important property of the Camu Camu

35. Process Flow Camu camu puree Fresh fruit reception Dispatch for production Weighed Washing Brushing Pulp extraction Refining 0.4mm Physico- chemical analysis. Pasteurization Filtration Filling and storage at -18 C

36. Applications Functional fruit juices and beverages Natural juices Yogurt Desserts Cereal bars

37. Acerola Malpighia garba The fruit is bright red, 1.5-2 cm diameter, containing 2-3 hard seeds. It is juicy, often as much sour as sweet in flavor. The Acerola tree grows naturally in the West Indies, Central America and northern Latin America. Acerola Juice is common in Brazil and Surinam. It's also called Barbados cherry, Puerto Rican cherry and West Indies cherry.

38. Growth and cultivation of acerola A bushy shrub up to 20ft. The bush often form small multi-trunked trees. Flowers usually appear after periods of rainfall or irrigation. Flowering may occur any time during the year (depending on local rainfall and climate patterns), and can last year-round. After flower set, fruit soon follows and will ripen in just 3-4 weeks. The fruit prefers to grow in warm to hot climates, with temperatures reaching 85-90F. Trees grow well in slightly acidic soil

39. Process Flow: Acerola Fruits Grading and sorting Water Weighting Selection and washing Extraction iFiltration (1.5mm) De aeration Blend tank and filtration Filling Frozen Pasteurization

40. Applications Functional beverages Nutritional supplements Desserts Preserves Smoothies

41. Coconuts Coconuts are called the “Tree of Life” At the time of harvest coconuts are oval and covered with a smooth skin. Underneath this skin is a thick fibrous layer. The next layer is the shell of the seed. Adhering to the inside wall of the shell, is the coconut "meat“. Coconut cream is derived by pressing the meat. The fluid inside the seed cavity is known as coconut water.

42. Dissecting the Coconut: What’s it made of?

43. Growth and cultivation of coconuts Botanical Name : Cocos nucifera Coconut palm is a tall, slender and uniformly thick stem. It has a massive crown with large numbers of leaves, bearing bunches of nuts in their axils. The fruit is known as a fibrous drupe. It takes one year for the fruit to mature. The coconut palm blooms 13 times a year yielding on an average 60 nuts per year. They require high humidity, regular rainfall, and warm temperatures to thrive..

44. Coconut cream Coconut cream is the emulsion extracted from mature endosperm (kernel) of the coconut fruit with or without any addition of coconut water/water. Coconut cream is a special treat for those who love a smooth and fibrous mouthfeel. It can enhance the aroma and taste of the dishes.

45. Coconut water Coconut water is the clear, free flowing liquid obtained from the inside of a coconut. It is the purest liquid second only to water. It is naturally filtered for nine months through the dense fibers of the coconut. Coconut water is naturally sterile, has five essential electrolytes, no fat, no cholesterol and no added preservatives It is excellent for replacing lost electrolytes from exercise and illness 45

46. Pictures of nut receiving at the Sambu facility Coconut water is processed in Indonesia 46

47. Pictures of nut receiving at the Sambu facility Coconut water is processed in Indonesia 47

48. Process Flow: SS Coconut Water Sorting, Breaking and Collection of Fresh Coconut Water Filtration Cooling (Temperature < 10 o C) Holding Tank Il Separation of oil Cooling Filtration Sterilization Cool 25 o C Filling Aseptically Packed

49. Labeling of Coconut water Coconut water can be safely labeled as 100% fruit juice. According to the Codex Alimentarius Commission 2004, coconut water can be included as a fruit juice. The brix for single strength coconut water is set at 5 by Codex regulations. The preparation of coconut juice that requires reconstitution of concentrated juices must be in accordance with the minimum Brix level established in the Annex. The FDA mandates that coconut be considered a tree nut for labeling purposes.

50. Applications Fruit beverage blends Ice cream and sorbets Smoothies Energy drinks Sports drinks

51. Soursop The soursop (Spanish guanábana, is native to Mexico, Central America, the Caribbean and northern South America. It is a large, dark-green fruit and the flesh of the fruit consists of an edible white pulp and a core of indigestible black seeds. The green leathery skin of the soursop is inedible and covered with pliable spines, protecting fibrous white segments of acidic fruit within. Its flavor range from strawberry and pineapple mixed together to sour citrus flavor notes contrasting with an underlying creamy roundness of flavor reminiscent of coconut or banana.

52. Growing conditions of Soursop The soursop is adapted to areas of high humidity and relatively warm winters and temperatures below 3 °C can be fatal. The beautiful, shiny-leaved Soursop can grow up to 12 m (39 ft) tall and reach 20 cm (0.65 ft) diameter trunk. The pyramid-shaped tree branches all the way from the beginning of the trunk. Soursop flourishes and bears fruit throughout the year.

53. Process Flow: Soursop Fruits Grading and sorting Water Washing Peeling Extraction iFiltration De aeration Cool C Filling Aseptically Packed Sterilization 94-96C for 60 sec

54. Applications Jams and preserves Ice cream and sorbets Nectars Candies Smoothies

55. Challenges of using these exotic fruits Cost Seasonal fluctuations Limited availability Processing and shelf stability Nutritional losses Allergen and labelling status

56. Adulteration in Tropical fruits Economic Adulteration Addition of sugar – At least 5%. Mixing of an inferior variety of the fruit. Example grape in pomegranate, totapuri with alfonso. Color Add Sulfites higher than 10ppm Acids added Diluting the fruits as some don’t have established standard of identity

57. Conclusions “ Eat your fruits and vegetables” is a statement that has been heard in every household. Fruits and vegetables provide essential vitamins, minerals, fiber and other substances that are important for good health. Tropical fruits are highly versatile and taste delicious in both sweet and savory dishes. The hunger for new and interesting foods has helped more tropical fruits find their way into mainstream American diets and the list of new fruits entering markets continues to grow.