Pack House. Presentation. Nov 2014..compressed

Taking Fresh Produce Pack House HACCP/ISO

protocols to the next level ……. &

reducing your carbon footprint in the process!

as proposed by Polar Africa

© Polar Africa. Nov 2014

Assumption ….

If the end goal of your fresh produce pack house is to deliver a packaged perishable product that has an extended shelf life beyond the norm ……. …..then you are invited to continue with this presentation …..


What needs to be done? …

Recognise that your current HACCP/ISO protocols may require an overhaul, if the shelf life of your packaged fresh produce, is to be significantly extended!


So what’s the problem with a typical pack house cold chain ....?

you are losing money!......


Ø During peak work shifts, hot air entering a cold chain, creates excess moisture which wets the internal air, which in turn wets the open produce, giving rise to mould, yeast and bacterial growth within the cold rooms and on open fresh produce

Ø Conversely, during off-peak shifts, the evaporator fans dry out the air resulting in open fresh produce having to give up moisture, causing shrinking, shrivelling and loss of quality

Ø Ethylene gas kick starts the ripening process of sensitive fresh produce leading to a shorter retail shelf life & product returns

Why .....?


Familiar sight in cold chains?


1st HACCP protocol to consider overhauling ….

ü remove ethylene gas ü remove airborne bacteria

ü maintain humidity at 78% to 88%

ü maintain desired temperature

… in receiving cold chain even if produce is only kept for a few hours in cold storage.

How – are you asking? © Polar Africa. Nov 2014

By installing ..... A 100% natural mineral humidity & bacteria control filter which will: ü  maintain humidity between 78% & 88% by absorbing

excess moisture & desorbing same when air becomes too dry

ü  absorb & retain ethylene & pectin gases ü  absorb & retain airborne bacteria (including staphylococcus

aureus – the only airborne food poisoning bacteria) ……. resulting in no or significantly less produce ..: ü weight losses ü  spoilage ü wilting & ü  trimming wastage


How do filters work?

Water molecules contaminated with airborne bacteria,

food spoilage gasses pass through 100%

natural mineral

Airborne bacteria, ethylene

& pectin food spoilage gasses, and acetic acid

retained in mineral

Much purified water

molecules exit with 82% less

airborne bacteria, 79% less ethylene gas and 95%

less acetic acid

The filters are exchanged by personnel every 4 weeks to remove the food spoilage gases & airborne bacteria that have accumulated in the mineral

When excess humidity is present the

mineral retains same, releasing moisture naturally when conditions become too dry

Sorbite is a 100% natural

mineral

What do they look like ....

The Sorbite mineral is contained in a polypropylene bag which rests in an aluminium or plastic tray fitted with magnets.

The number of filters per cold room is determined by the size of the cold room, type of produce in cold storage and average stock holding. (MSDS available on request)

Sorbite Filter (size of a laptop)


filters are attached to the ceiling of cold rooms ..


Proof that they absorb excess moisture.....

Under bar fridge without Sorbite filters

The photos prove conclusively that Sorbite absorbs excess moisture.

Under bar fridge with Sorbite filters


Our latest local testimonial goes like this ……..

�  “ We recently conducted trials with Polar Africa’s humidity and bacteria control filters in two of our pack house cold rooms in which lettuce is stored. Prior to the trail we were experiencing complaints from our markets and clients regarding russet spotting (“lettuce rust”). During the course of the three week trail we saw a marked improvement and decided to keep the filters”

Darrell O’Kelly, Pinocchio’s Farm – March 2014


HACCP expert’s opinion….

MICHAEL PURCELL – IRELAND – HACCP CONSULTANT commenting on a sorbite filter, marketed under the HUMITECH/BIOSMART brand in the UK, IN 2009 …

“My first experience of this incredible product was in witnessing the extra shelf life of fresh cauliflower & broccoli. A staggering 3 weeks with the produce remaining perfect. With practically no humidity in the fridge the cleanliness was really great. I would have no hesitation in recommending this product as a vital tool in HACCP implementation.”


2nd HACCP protocol to consider overhauling ….

Maintain relative humidity in the

q Post-Harvest Receiving Bay

q Packing Floor &

q Dispatch Cold Rooms

at above 90% to prevent fresh produce from losing qualitative condition pending cold storage loading, packaging and dispatch to client


Ø All fresh produce contains 90% water so it makes sense to maintain a similar level when packaging and in cold storage pending dispatch to clients

Ø Even if produce spends a few hours in the packing room & dispatch area it can dry out as a result of too low humidity (even if ambient temperature is acceptable) and lose the benefits that were gained in the Sorbite controlled cold chain

Why .....?


Ø Optiguide’s unique dry fog humidity control systems maintain humidity at above 90% without wetting the air or the fresh produce in close proximity by way of a unique atomiser …

Available solution .....?

v  Has no moving parts v  Has largest orifice in the market place (1,5mm) v  Life time warranty v  Produces water droplets between 2 & 10

microns in size which immediately evaporates when making contact with the air

v  Does not wet the air or fresh produce v  Uses minimal water v  Minimal annual maintenance required


Atomi

Dry Fog Components ..... Atomisers are installed in front of cooling unit fans and can maintain RH levels of > 90% with ease

RH sensor, on right, feeds RH% into Control Unit, on left, which in turn activates the atomisers (above) when RH is too low

RH sensors are installed in cold room behind cooing unit

Control Unit installed outside cold room

Proposed pack house layout to take advantage of Polar Africa’s

range of products .....


CU CU CU

Receiving Packing+ DispatchTunnels Post5harvest Cold+Room Floor Cold+Room

Receiving Receiving DispatchBay Cold+Room Cold+Room Long+Haul

TransportCU CU CU

Legend:

CU Cooling,unit

Roller,shutterdoor

Cold,room,doors

,Area,to,be,installed,with,Sorbite,FiltersArea,to,be,installed,with,Optiguide,Dry,Fog,SystemAn,Optiguide,Tunnel,Misting,System,is,also,available,where,required

Rationale?… q Post-harvest period - it is crucial to ensure that post-

harvest fresh produce retains its moisture to maintain quality thus 90% RH recommended in receiving bay

q Cold Storage – equally crucial to ensure that food spoilage gases and airborne bacteria do not cause produce deterioration in the enclosed chamber hence need to remove same whilst maintaining RH at between 78% to 88%

q Packing Floor – it is important to maintain correct humidity levels on open packing floor hence RH of above 90% recommended and ambient temperature to suit type of produce being packed – ethylene gas will dissipate in open area and will not negatively impact on produce

q  Dispatch Cold Storage – packaged produce (often perforated) requires high RH to maintain quality to promote longer shelf life and hence 90% RH recommended


Investment required …

q  Optiguide Dry Fog System ….. this is a once-off capital investment requiring minimal maintenance

q Sorbite Filters …. this product is only available as a monthly rental, as the mineral has to be exchanged once a month by Polar Africa personnel, to have the food spoilage gases and airborne bacteria removed from the mineral

Immediate benefits?…

q Post -har vest /de l i ver y we ight and qualitative condition will be retained during pack house cold storage; cold chain will be free of airborne bacteria & food spoilage gases and internal air will be fresh and crisp; ; trimming losses will be minimized during packing; and minimal returns from clients will experienced

q Pack house clients should expect an increased retail shelf life of between 2 and 4 fold (depending on type, grade and quality of the fresh produce)


MISSION STATEMENT

“Our mission and commitment is to enhance and underpin your existing HACCP/ISO protocols, to procure an extended shelf life for all of your packaged fresh produce, well beyond the norm!"

www.polarafrica.co.za

reduces your carbon footprint! © Polar Africa. Nov 2014

To good to be true (you thinking)?

Well here is an offer you cannot refuse – why not try out our Sorbite filters on a free, no-obligation, month-long trial in your cold chain and marvel at the difference they WILL make to your produce and bottom line ….

Pack House. Presentation. Nov 2014..compressed

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