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Citrus Packhouses 1: Overview — Transcript

by Citrus Academy · 1,957 words · 363 segments · language en · Watch on YouTube

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0:14citrus pack houses are vital in
0:16producing citrus fruit that is
0:18marketable healthy and ready for export
0:22the packing process involves many
0:25different activities
0:26from washing
0:28de-greening and treating fruit
0:30to sorting
0:32grading labeling
0:34wrapping and packing
0:36this means that there are a lot of
0:38people and machinery involved in the
0:41process
0:42and there are many places where things
0:44can go wrong
0:46understanding the components
0:48personnel
0:50equipment and machinery involved
0:53throughout the packing process
0:55is the first and most important step to
0:58owning
0:59supervising managing or working in a
1:02pack house efficiently and effectively
1:07every citrus backhouse is different
1:10there are no standard designs or rules
1:12about what a pack house should look like
1:16pack houses are designed based on the
1:18volume of fruit they handle
1:20the types of citrus and other fruit they
1:23pack
1:24the needs of the growers whose fruit is
1:27being packed there
1:28and the requirements of the markets the
1:31fruit will go to
1:33in south africa we get pack houses that
1:35range from packing 50 000 export cartons
1:39per year
1:40to pack houses that pack almost 3
1:43million gardens per year
1:46whether the pack house packs a few
1:48hundred boxes or thousands of boxes
1:51every day
1:52it really doesn't make much of a
1:54difference to the pack house process
1:57the aim of all pack houses is the same
2:00to process fruit coming from the orchard
2:03and deliver the best quality product
2:06possible
2:08it is critical to remember that we are
2:10all exporting under brand sa
2:14and that we are all responsible for how
2:17south african fruit is perceived in the
2:20overseas market every action that every
2:23person in the pack house takes or nick
2:26likes to take
2:28can impact on how fruit from south
2:30africa is perceived overseas
2:33never allow a product to leave the pack
2:36house that you are not happy to call
2:39proudly south african
2:44producing export quality citrus fruit
2:47starts in the orchard
2:49best practices for the production of
2:51quality citrus is well established
2:54and the citrus academy has a range of
2:57programs
2:58learning material and audio-visual
3:00modules available on the subject
3:04when the fruit is physiologically mature
3:07it is picked and taken to the pack house
3:10picking export citrus is a specialized
3:13task
3:14and care must be taken to preserve the
3:16fruit quality and safety while being
3:19picked
3:20please see the citrus academy audio
3:22visual modules on citrus harvesting to
3:25learn more
3:27poor picking practices cause problems in
3:30the pack house for instance
3:32if pickers leave long stems on the fruit
3:36it can damage other fruit in picking
3:38bags and bins during transport too and
3:41handling in the pack house
3:43the packers must give fast accurate and
3:47regular feedback to the farm management
3:49and picking teams so the picking
3:51practices can be improved if necessary
3:55always remember
3:57a pack house is not a hospital for sick
4:00fruit
4:01it is not possible to heal sick fruit or
4:04improve fruit quality in the pack house
4:07external and internal fruit quality is
4:10determined during pre-harvest production
4:14the purpose of the pack house is to
4:16preserve the quality of the fruit while
4:19preparing it for export by cleaning it
4:22treating it to prevent the development
4:24of post-harvest diseases
4:26improving the fruits appearance and
4:28shelf life
4:30separating it into size and class
4:33categories and packaging it as per
4:35market requirements
4:39let's take a look in more detail at all
4:41these activities that make up the
4:43packous process
4:45the model that we use here includes all
4:48the actions and processes in a typical
4:51export citrus backus even though how
4:54this looks in practice might differ from
4:57pack house to packers
4:59the perk house process can be divided
5:01into three parts namely receiving and
5:05initial processing
5:08treatments and separation
5:10and packaging after which the fruit is
5:13inspected and transported from the back
5:16house
5:17there are also general operations that
5:19apply throughout the pack house process
5:23the pack house must be kept clean and
5:25sanitary the fruit must meet food safety
5:28standards
5:29the quality of the process must be
5:31monitored
5:32and all workers have to maintain a high
5:35level of personal hygiene and adhere to
5:38health and safety regulations
5:42the fruit arrives from the orchard in
5:44picking trailers or in bulk bins stacked
5:47on trucks or trailers
5:50it is essential to record all relevant
5:52details of each delivery on arrival such
5:56as the date
5:57time
5:58weight
5:59citrus type and cultivar
6:01production unit details and orchard
6:04details
6:05as well as the details of the grower in
6:08pack houses we fruit of more than one
6:10grower is packed
6:12if the fruit has to be de-greened the
6:15color of the fruit on arrival must also
6:17be noted and the bonus must be marked
6:22at this point depending on the
6:24destination market
6:26it may be necessary to conduct a pack
6:28house delivery inspection for false
6:30coddling moth and fruit fly infestation
6:35citrus black spot monitoring is also
6:37done in areas where it is a risk
6:40please see the citrus academy audio
6:42visual module on monitoring and
6:45inspection for phytosanitary markets for
6:48citrus for more information
6:52de-greening is a process which can be
6:54applied to fruit that complies with
6:56internal quality requirements which
6:59means that they have reached the minimum
7:01sugar and acid levels but have not yet
7:04achieved the right color
7:07de-greening allows growers to get fruit
7:09to the market early and before the fruit
7:12would develop color naturally
7:15it is also used when waiting longer for
7:17fruit to colour naturally may result in
7:20deterioration of the internal quality
7:24it is used mostly towards the start of
7:26the harvesting period of each citrus
7:29type but the decision to de-green
7:32primarily depends on fruit color and it
7:35can therefore be done at any time
7:38the process involves exposing fruit to
7:41ethylene gas in the de-greening rooms
7:44for a specific period
7:46until they have reached the right color
7:49because the rooms are warm and humid
7:52they offer favorable conditions for the
7:54development of fungal
7:56diseases which is why fruit destined for
8:00de-greening is drenched with a fungicide
8:03treatment before de-greening
8:06fruit that is stored for extended
8:08periods before being processed in the
8:10packers is also drenched to protect it
8:13against decay
8:15fruit enters the pack line and is washed
8:18in a wet or dry tip system
8:21in a wet tip bins are emptied into a
8:23bath of water containing a sanitizer
8:27in a dry tip bins are emptied onto a
8:30conveyor belt after which the fruit is
8:32washed with brushes and a spray
8:35using a sanitizing solution to control
8:38harmful microorganisms
8:40a similar washing system may also be
8:43found on lines that use wet dipping
8:47after fruit has been washed it is
8:49pre-sorted before being processed
8:51further
8:53pre-sorting has two main aims
8:56the first is to remove all fruit that is
8:59clearly infected with diseases
9:02if such fruit is let into the package it
9:05will infect other fruit and contaminate
9:08the system
9:09the second aim is to remove fruit
9:12clearly not suitable for export because
9:15of size
9:16color or blemishes
9:18any further treatment or processing of
9:20such fruit is a waste of money and time
9:26after pre-sorting fruit is treated with
9:29fungicides in a bath or a flooder to
9:32cure young infections that can cause
9:34post-harvest decay
9:37these young infections cannot be seen
9:39with a naked eye so pickers and
9:42pre-sorters may miss them
9:44after this treatment the fruit is put
9:47through a drying tunnel so that it is
9:49dry before being waxed
9:52wax is applied to fruit to prevent
9:54moisture loss through the rind
9:57to enhance the appearance and sometimes
10:00to apply fungicides that offer long-term
10:03protection
10:04after the wax application the fruit goes
10:07through another drying tunnel
10:11fruit of the same grade and size is
10:14packed together
10:15so before it can be packed the fruit is
10:17separated according to size and quality
10:21at the same time fruit not fit for
10:23export is redirected to local market
10:27pack line or processing lines
10:30sophisticated machinery is used for this
10:32purpose but in most pack houses manual
10:36sorting is also used either before or
10:39after treatments
10:40in some pack houses there can be as many
10:43as three manual sorting stations if we
10:46include pre-sorting
10:50once fruit has been sorted and graded
10:52they are labelled if required by the
10:54destination market
10:57fruit labeling machines are used for
10:59this purpose in most pack houses
11:01although manual labeling is still used
11:04in some cases
11:06fruit is now ready to be packed in size
11:09and grade categories and according to
11:11the requirements of the market the
11:14market requirements also determine what
11:17size and type of carton the fruit is
11:19packed into and whether the fruit is
11:21wrapped or not
11:23in some pack houses automatic packing
11:26machines are used
11:28cartons are labeled in accordance with
11:30market specifications
11:33cartons are stacked on pallets with the
11:36stacking patterns depending on the type
11:38of carton
11:40corner pieces and strapping are used to
11:42stabilize and secure the pallets
11:45for open top display gardens securing
11:48sheets and pallet caps are also used
11:53after palletization inspectors from the
11:56perishable products export control board
11:59or ppecb
12:01inspect the packed and palletized fruit
12:04to make sure that it complies with the
12:06minimum requirements for export to the
12:09destination market
12:11the pallets are then stored until they
12:13are loaded for transport to the harbour
12:16either by road or rail
12:19in some cases shipping containers are
12:22stuffed with pallets at the back house
12:24and then secured and transported to the
12:26harbour
12:28alternatively loose pallets are loaded
12:31and transported
12:34maintaining the quality and safety of
12:37the fruit as it goes through the
12:38packouts process is critical to
12:41successful pack house operations
12:44to achieve this the pack house
12:46environment and all the equipment used
12:49in the backups must be kept clean and
12:51sanitary at all times
12:54pack house workers must also adhere to
12:57strict personal health and hygiene
12:59standards
13:02quality control checks must also be in
13:04place to ensure that treatment protocols
13:07are adhered to
13:09grading and sizing are being done
13:12correctly that fruit is not injured
13:14during the packing process
13:16and that the right fruit ends up in the
13:19right place
13:21a pack house can be a dangerous working
13:24environment with the machinery
13:26equipment and chemicals that are used in
13:29the pack house process all posing risks
13:33backhouse management must ensure that
13:36all workers in the pack house
13:37environment understand what is expected
13:41from them with regard to occupational
13:43health and safety
13:45and adhere to protocols and standards at
13:48all times
13:51the requirements of overseas markets are
13:53constantly evolving as is our technical
13:56knowledge and understanding of pack
13:59house processes
14:00treatment chemicals and packing
14:02materials
14:04pack houses need the support of
14:06dependable objective research
14:09and extension services to enable them to
14:12keep abreast of the latest developments
14:15and maintain the standards required by
14:18export markets
14:20the citrus growers association of
14:23southern africa is a non-profit
14:25organization that is funded through a
14:28levy on all export citrus
14:31from this levy the cga funds citrus
14:35research international a world-class
14:38scientific research organization
14:41cri belongs to the citrus growers
14:44and the mandate is to support and grow
14:47the citrus industry through reliable and
14:50applicable research and accessible
14:53extension services
14:56aside from citrus production practices
14:59cri also invests in extensive research
15:03on post-harvest practices including the
15:07pack house process
15:09cri regularly issues information and
15:12recommendations to pack houses in
15:14southern africa on packing practices
15:18protocols and chemical use
15:20cri also sets minimum standards for
15:24packing material to ensure that fruit
15:26can be transported safely and securely
15:29once packed
15:31cri is an invaluable source of
15:34information and assistance available to
15:37all citrus pack houses in southern
15:40africa
15:41cri has no profit motive and only has
15:44the best interests and welfare of the
15:47citrus industry at heart
15:50their recommendations and advice can
15:53always be trusted
16:33you

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