FRUIT

Evening Star, Issue 19788, 11 February 1928, Page 19

FRUIT

WEALTH FROM WASTE [Written by R.D.C., for the ‘Evening Star.’] Every year, at about this time, New Zealand’s fruit-growing districts, Otago Central in particular, suffer considerably as the natural outcome of an ovei’-production of stone and other fruits. The terrible glut of these in the city markets and the consequent prices obtained render their cultivation an extremely questionable investment. No matter how ably and quickly growers pack and grade for distribution, hundreds of tons, simultaneously ripened, fall over-ripe to the ground and, more often than not, rot there. A terrible Joss if it were calculated fully. Huge quantities for various reasons are often dumped, and it has not been unknown for the less financial growers to forego the outlay of gathering and transport charges for the whole of their crop, when its profitable sale is a matter of question. Representing as it does a veritable fortune, this loss is a serious one. It is of economic importance, and should not be—must not be if our wish is for the fruit-growing industry to prosper. How, then, can ways and means be devised whereby the whole of our produce will find a profitable use? Considering how lucrative and large a trade has been built up in the United States of America, and in other parts of the world, by drying and preserving, it is astonishing that the same industries have not been more fully developed hero. Careful investigation on the subject has shown conclusively that no costly plant is needed, and any farmer wishing to ease the situation and his dwindling bank balance can do so with a minimum of capital and exertion. A large brick oven similar to a baker’s oven, heated to a degree to dry the fruit so that it will still retain its flavor—that is, not over 80 degrees E.—is all that is necessary. Placed ill layers upon trays, or, better still, upon sheets of wicker work, the sliced fruit enters the oven and remains there at an oven temperature until thoroughly dry, moisture escaping through vents, or through tho open door. This surely is not an intricate manufacturing process, in some countries the heat of the sun takes the place of an oven, and out-door drying is practised. It seems, at first glance, that one may bo pardoned for saying that superfluous fruit treated this way would easily satisfy our annual consumption, and cut out altogether the huge yearly importation of foreign dried fruits. We surely are not doomed to for ever continue in that innocent infantine state whore our chief delight is to help the grasping foreigner in his determined efforts to exploit ns. Reference to authority on the matter of “drying” gives the following helpful information, and explains the different methods in vogue;— Desiccation.—The simplest form of desiccation is by ordinary sun and wind drying, as conducted in haymaking. The next step is by radiated sun heat, as in coffee drying; a further advance is made by the application of artificial heat, as in hop-drying and in tea-dry-ing. The primary object in all these cases is the removal of the water mechanically present, and without whoso presence fungoid growths and decay cannot exist. As a curative agent simply, the application of heat is, however, unnecessary and injurious, causing a partial destruction of the flavor, and more or less fennentive change. Research has proved that between the limits of 32 degrees and 60 degrees I. vegetable substances retain their flavor and all other qualities while giving up their moisture, no fermentative action being engendered. Tins has led to the adoption of the following coldblast svstem:—The fruit or vegetables arc deprived of moisture by subjection to dried air at a low temperature. The air is compressed in a chamber containing chloride of calcium or any other compound possessing _ strong dehydrating qualities. Chloride of calcium is in practice probably the best, as it so readily gives up the absorbed water on being' heated. The compressed and dried air is then admitted into a chainher containing tho substance _ to bo treated. The expansion lowers its temIKirature somewhat winch should be maintained about 60 degrees I'. Iho substances aro distributed throughout this chamber on perforated trays, so ns to he fullv exposed to tho current of cold, dry air passing through. Ail the moisture is thus x'emoved, without the least detriment to the flavor, color, and. other virtues of the substance acted upon. Fruit and vegetables thus prepared and packed with _ ordinaly care, remain good for an indefinite period, and resume their natural shape and dimensions when placed in water. Another plan is by means of a vacuum pan, heated to 120-1 <0 degrees F The air is dried by passing over chloride of calcium. The operation[ occupies twenty _ minutes. This mother, is usually applied to vegetables. Have individual growers ever_ investigated the possibilities of pulping and jam making in bulk? Supplied in barrel lots to well-known packers and large users, there seems no reason why this should not meet with a ready demand. Co-operatively worked, the possibilities of an export trade are opened. When the writer was touring South America a short time ago he received numerous inquiries for New jams and fruit pulp in hulk inqumes for tons that would have kept a factory working many months to fulfil. Indications clearly showed that the people there really the goods, and would give repeat business. Who of our numerous _ globe-trotters will ever forget the delicious crystallised fruits of France? Brought to a high state of perfection with no small profit to their manufacturers, these products of enterprise enjoy a worldwide popularity. Thoy_ are even procurable in our own cities. Coals to Newcastle, if you like! And yet have we ever tried our hands at this business ? Give plum wine another name, and how many thirsty souls would rush for it? How often when baking does the housewife realise that the cream of tartar she uses originated in the wine vat? Rankin 'Bays 100 million gallons of cider are made every year in England. The quantity of vinegar produced from fruit juices and weak wines is not recorded, but it must be enormous, particularly on the Continent. _ This condiment of fragrant bouquet is the epicurean’s delight. Does it occupy a prominent place in our statistics of manufactures?

It is hardly conceivable that year after year we allow thousands of pounds’ worth of foreign fruit flavors to enter this dominion unopposed. But we do. The trade in these for cordials alone must be substantial. In these clays of pure foods (so labelled) this would naturally appear to be the first channel for investigation. It almost seems that one could go on enumerating for ever the limitless possibilities as they open up. The Chicago meat packers, those wary gentlemen who suffer almost to an intensified degree from that mysterious ailment “ the superiority complex,” are said to lose but tho squeal of the pigs in their. manufactures, but, our fruitgrowers if they like cau go one better. The dry pulp remaining after tho fruit juice has been expressed makes an excellent animal food; it also has exceptional value as a fertiliser. Chemically treated, it will give both vinegar and a fruit sugar, although it is doubtful if these could be profitably prepared. The kernels when pressed give a socalled palm oil, and the stones _ can he made to produce a gas for heating and lighting, living behind a particularly

pure form of carbon. This is ground lino and used as the coloring matter for special inks and pigments. Need our fruitgrowers suffer any loss through over-production? Someone some day will do something. This is tho usual tone adopted by the man who will not move to help himself. So bo it. Inaction and empty pockets go band in hand. But are all our fruitgrowers to be classed in this category ?