Project # 1206 - UF/IFAS OCI | Home€¦ · 1:30PM Beverage Consumer Insights and Flavor Trends, 2012 and Beyond, Kim Carson, Givaudan ..... (p. 7) 2:05PM Marketing to Gen Y, Ed Nappen,

Project # 1206

September 18-21, 2012 Clearwater Beach, FL

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Welcome to our 52nd Annual Program

for the Citrus and Beverage Industry!

This year's conference will again focus on key issues facing our industry, and will span the topics of global fruit processing to the marketing of new and innovative products. Please join us for discussions on the worldwide nature of our business, trends in juice and beverage marketing, technology in the processing plants, new markets (with a focus on health and wellness), and the research to support them. The Friday morning “Hot Topics” session will cover some current challenges facing our industry, as well as potential solutions to those issues. We trust you will find the sessions educational and stimulating. Appreciation goes to everyone who contributed to this year’s event. We would like to recognize our committee members, who facilitated the selection and invitation of our knowledgeable speakers, all of whom are active in academia, industry and government. We would also like to give a special thank you to our invited speakers, who enthusiastically agreed to share their insights and expertise. And last, a very heartfelt thank you to our sponsors, whose generosity enhances the value, affordability and uniqueness of this event each year. We look forward to the next few days of talks and interaction, with opportunities to meet old friends and business contacts, and the chance to make new ones. Once again, we hope you will find this conference a rewarding and beneficial experience. Especially in this 52nd year, we look forward to your participation! Renée Goodrich Schneider Program Organizer University of Florida, IFAS, FSHN Gainesville, FL

The International Citrus & Beverage Conference

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Table of Contents

Welcome Letter ......................................................................... i

Conference Committee ............................................................ v

Agenda .................................................................................... vii

Abstracts .................................................................................. 1

Sponsor List .......................................................................... 21

Notes ...................................................................................... 22


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Conference Committee

Liz Baldwin USDA-ARS Citrus & Subtropical Products Lab. Winter Haven, FL

Richard Bogey Florida’s Natural Growers Lake Wales, FL

Robert J. Braddock Professor Emeritus University of Florida, IFAS Winter Haven, FL

Jessica Brower USDA, AMS, FV, PPB Winter Haven, FL

Michelle Danyluk University of Florida, IFAS, CREC Lake Alfred, FL

Jennifer Davis Firmenich Inc. Lakeland, FL

Savy DiBenedetto Coca-Cola North America Sugar Land, TX

Renée Goodrich Schneider Program Organizer

University of Florida IFAS, FSHN Dept. Gainesville, FL

Joe Gruber Enerfab Ormond Beach, FL

Donald L. Hendrix Firmenich Inc. Safety Harbor, FL

David Johnson Peace River Citrus Arcadia, FL

Jon Leonard Florida Chemical Company, Inc. Winter Haven, FL

Gary Merritt Consultant Lakeland, FL

Keith Schneider University of Florida IFAS, FSHN Dept. Gainesville, FL

Greg Schrader JBT FoodTech Lakeland, FL

Linda Staten UDSA-AMS Processed Fruits & Vegetables Winter Haven, FL

Douglas P. Van Strijp Program Organizer

Southern Gardens Clewiston, FL

Roger D. Waters Brown Citrus Systems Winter Haven, FL

Barry Wilson Safe Chem Inc. Zellwood, FL

Alan Wyland Coca-Cola North America Apopka, FL


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Agenda

Tuesday, September 18, 2012

4:00PM Registration (until 7:00PM)

Wednesday, September 19, 2012

7:30AM Registration (until 5:00PM)

7:30AM Morning Refreshments Sponsored by: Vincent Corporation

8:30AM Welcome and Introductory Remarks - Renée Goodrich Schneider, Program Coordinator, FSHN, IFAS, UF - Susan Percival, Chair, FSHN, IFAS, UF - Doug Archer, Associate Dean for Research & Associate Director, IFAS, UF - Doug Van Strijp, Program Chair, Southern Gardens

SESSION 1 – Global Citrus and Food Processing Industry

Moderator: Keith Schneider, UF, IFAS, FSHN

9:00AM The Brazilian Orange Oils & Essences Industry, Luiz Armando Figueiredo, Jr., Citrosuco Brazil ............................................................................................................................... (p. 3)

9:40AM Mango Outlook 2012 – A Colombian Perspective, Sergio Karagumechian, CEA Colombia ......................................................................................................................................... (p. 4)

10:20AM Break

10:40AM Apple Juice Concentrate Futures Contracts: A New Development in Global Commodity Trading, Layne Carlson, MGEX ................................................................... (p. 5)

11:20AM The Lime Industry of Mexico and Beyond, Sigifredo Gudiño, Citrojugo, S.A. de C.V. , Tecoman, Mexico ..................................................................................................... (p. 6)

SESSION 2 – Marketing Trends and Nutrition

Moderator: Jon Leonard, Florida Chemical Co., Inc.

1:30PM Beverage Consumer Insights and Flavor Trends, 2012 and Beyond, Kim Carson, Givaudan ............................................................................................................... (p. 7)

2:05PM Marketing to Gen Y, Ed Nappen, IFF

2:40PM Break

3:00PM The Marketing of Juices in the Food Service Segment, Don Seibert, Sysco

3:35PM Changing Impact of Retail Market Dynamics on Fruit Prices, Allen Morris, Blue Lake Citrus Products .............................................................................................................. (p. 8)

4:10PM Florida Section IFT Upcoming Events

6:00PM Networking Reception (until 7:00pm) Sponsored by: - Brown International Corporation, LLC - Givaudan Flavors Corp - Chemical Systems - Symrise Inc - Firmenich - Treatt - Florida Chemical Company, Inc


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Thursday, September 20, 2012

7:30AM Registration (until 5:00PM)

7:30AM Morning Refreshments Sponsored by: Givaudan Flavors Corp

SESSION 3 – Juice and Beverage Regulatory and Quality Control

Moderator: Richard Bogey, Florida’s Natural Growers

8:30AM GFSI and FSSC 22000: Updates, Trends and Plans for the Future, Vel Pillay, LRQA ............................................................................................................................................. (p. 9)

9:05AM FSMA and the Focus on Food and Ingredient Imports, C. Stewart Watson, Food and Drug Administration ..................................................................................................... (p. 10)

9:40AM Technical Developments to Support FSMA’s Food Defense Requirements, William Covert, Siemens Industry, Inc

10:15AM Break

10:35AM Regulatory Steps for Controlling Field Trials of GMO Plants, Greg McCollum, USDA-ARS .................................................................................................................................. (p. 11)

11:10AM Communicating with Consumers and Understanding Attitudes on Food Biotechnology, Dave Schmidt, International Food Information Council

SESSION 4 – Juice and Food Processing Technologies and Tools

Moderator: Joe Gruber, Enerfab

1:30PM Coconut Water: Processing, Shipping and Packaging Technologies, Don Giampetro, iTi Tropicals, Inc. ......................................................................................... (p. 12)

2:05PM Aseptic Pulp Production Technology, Gianluca Parisini and Michele Vitali, JBT FoodTech Parma .................................................................................................................. (p. 13)

2:40PM Rheological and Engineering Properties of Orange Pulp, José Reyes, UF, IFAS, CREC .......................................................................................................................... (p. 14)

3:15PM Break

3:35PM On-Site Energy for the Citrus Industry, David Weddle, Wellhead Energy Systems ....................................................................................................................................... (p. 15)

4:10PM d-Limonene Recovery by Flash Distillation, Danny Milla, JBT FoodTech .......... (p. 16)

5:30PM Poolside Reception (until 7:00PM) Sponsored by: - Enerfab, Inc - JBT FoodTech


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Friday, September 21, 2012

7:30AM Registration (until 10:00AM)

7:45AM Breakfast Sponsored by: - Bell Chem Corp. - BioSun Flavors & Food Ingredients - D L Newslow & Associates, Inc. - Safe Chem Inc

Session 5 – Hot Topics in the Industry

Moderator: Jessica Brower, USDA, AMS, FV, PPB

8:45AM Greening Resistant GMO Trees: A Case Study, Mike Irey, US Sugar Corp.

9:15AM Agriculture’s Use of Water Resources in Southwest Florida, Kenneth Herd, SWFWMD ..................................................................................................................................... (p. 17)

10:00AM Economic Implications of Managing Exotic Citrus Diseases (HLB and Canker) in Florida, Ron Muraro, IFAS, UF ...................................................................... (p. 18)

10:45AM Economic Impacts of Citrus Greening (HLB) in Florida, 2006/7-2010/11, Thomas Spreen, IFAS, UF ..................................................................................................... (p. 19)

11:30AM Adjourn


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Speaker Abstracts

Listed in order of presentation


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The Brazilian Orange Oils & Essences Industry

Luiz Figueiredo Citrosuco, Matão, SP, Brazil

When we process our oranges we utilize 100% of the orange fruit in the products that we make. All output streams have a further application which means NO waste! Besides orange juice, several orange additional products are recovered during the processing of the fruit. These additional or by-products include essential oils, essences and citrus pulp pullets. These products have applications in many industrial sectors. According to the USDA, 36% of the world’s oranges are grown in Brazil, and 58% of the processed oranges around the globe are manufactured in Brazil (originate from Brazil). Brazil is a global leader in the production and the exports of orange by-products.The orange by-products are natural, very aromatic, taste good and are biodegradable. Orange by-products are widely used in several types of industries such as flavors & fragrances, solvents, medical applications, automotive industry, agricultural applications, among others. Final product applications include resins, insecticides, paints, soaps, solvents, perfumes, cosmetics, aromas, enhancers for foods/beverages to name a few. Many end applications which have orange by-products as constituents deliver benefits to our environment and this in turn helps preserve our planet and the quality of life. Orange oils & essences provide flavor solutions to the beverage industry customers. In the past decade, the demand for orange by-products has grown exponentially as more and more end applications are discovered and developing countries utilize to a greater extent. The orange processing industry faces a number of challenges such as Greening, droughts, high production costs and more commercially viable crops such as sugarcane. At the same time the future is bright! The continuance of innovation in end applications utilizing orange by-products will drive growth in the overall sector for many years to come. Contact Information Luiz Figueiredo, Sr. Sales Manager, Citrosuco Brazil, RUA. JOAO PESSOA, 305 CENTRO, Matão, SP, Brazil, Tel: +55 16 3383 8594, Email: [email protected]


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Mango Outlook 2012 – A Columbian Perspective

Sergio A. Karagumechian Cia.Envasadora del Atlantico-CEA, Barranquilla, Colombia

Presentation Summary Background Where is Mango grown? Where is the Mango puree coming from? Who buys Mango puree? What is currently happening to the Mango puree demand? Facts Fact- Asia Facts- USA + Europe Other factors affecting mango puree prices besides offer + demand Conclusions The presentation gives a general idea of the Mango Puree market, starting from a fruit offer stand point, with figures of fruit production in the different areas of the world, puree production, evolution, international trade, future tendencies and current situation; then, recent demand evolution and current situation. With juice consumption facts around the world and showing, as objectively as possible, the rapid structural changes happening to the “King of Fruits” industry. Contact Information Sergio A. Karagumechian, CEA Colombia, Bodega 12 Mod. 4 Zona Franca, Barranquilla, Columbia, Tel: 5753448292, Email: [email protected]


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Apple Juice Concentrate Futures Contracts: A New Development in Global Commodity Trading

Layne Carlson MGEX, Minneapolis, MN

MGEX is a Designated Contract Market (DCM) and Derivatives Clearing Organization (DCO) established in 1881 and is the only market for Hard Red Spring Wheat (HRSW) in the United States. As an organization started 131 years ago as a centralized cash market for farmers, elevators, merchandisers and millers, MGEX has continued to grow and is recognized as a trusted provider of quality risk management products and services to the global marketplace. An important part of our success is our ability to meet the needs and demands of our market participants for transparent price discovery and risk protection against price volatility in agricultural commodities.

A few years ago, the juice industry requested a reliable risk management tool that would provide a price discovery mechanism for the apple juice concentrate (AJC) marketplace. The vast majority of the apple juice consumed in the United States is imported from China, South America and Europe. Historically, AJC prices experienced extreme fluctuations often based on fundamental supply and demand factors which caused both buyers and sellers of product to feel the pain of both price and default risk. Other than forward contracting, the AJC industry had no reliable means to hedge risk; there were frequent performance problems using these types of contracts during large price moves.

MGEX recognized the economic need of the AJC industry and responded by investigating how to create a viable AJC futures and options contract. Development of the contract was backed by the Juice Products Association (JPA), one of the world’s largest industry organizations for juice products and services, whose members include processors, packers, extractors, brokers and marketers of fruit and vegetable juices and similar products, as well as industry suppliers and food testing laboratories. After thorough preparation and collaboration with many segments representing the AJC industry and JPA constituents, MGEX launched the AJC contract on August 13, 2012.

The AJC industry is a multi-billion dollar industry that has experienced growth at a rate of roughly 6% per year as worldwide demand increases for more natural methods of sweetening processed foods. As the industry expanded to meet the growing needs of importers, buyers, blenders and consumers, increased cash price volatility created a very unpredictable marketplace. The AJC contract is designed as a risk management tool, both to reduce counterparty risk and as a price discovery mechanism for the various segments of the worldwide AJC industry. For the AJC processor, the AJC contract offers the ability to protect inventory value and manage price risk prior to their eventual cash market sale. For the AJC cash buyer, the AJC contract may better protect profit margins by strategically setting a price, via futures, in advance of their cash product needs.

In an effort to bring further information and the highest quality of services to the AJC industry, MGEX engaged the United States Department of Agriculture (USDA) in the reporting of AJC prices, as well as the sampling and testing of the AJC product. USDA Market News Branch publishes weekly transparent cash market price information via the National Apple Processing Report. This independent, transparent and reliable public pricing is something which never before existed in the AJC industry and is a key component of a successful futures contract. Additionally, the USDA Processed Products Division (PPD) and Science & Technology (S&T) programs offer an impartial third party sampling and testing process to verify the underlying AJC product meets the minimum MGEX contract specifications when physical delivery is made under MGEX contract terms.

The AJC futures contract can be settled by physically delivery if necessary. By tying the AJC futures contract to the physically deliverable product, the value of the futures contract is confirmed by the underlying commodity, ensuring the market universally agrees to the fairness of the price. This allows hedgers and speculators to take on and lay off the risk of AJC production and purchase because the price of the futures contract will move in relative correlation with the price of the physical commodity, and vice versa. MGEX worked with the U.S cold storage industry to identify state of the art storage services and inventory logistics that support the needs of both producers of AJC and users of AJC futures contract and approve those facilities to store the AJC product and act as a delivery location.

In summary, the AJC marketplace has helped drive the development and creation of the AJC contract thus creating a sense of ownership and vested interest in its success. For more information please visit www.mgex.com.

Contact Information Layne Carlson, MGEX, 400 S. 4th St., Minneapolis, MN, Tel: 612.321.7169, Email: [email protected]


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The Lime Industry of Mexico and Beyond

Sigifredo Gudiño Citrojugo, S.A. de C.V. , Tecoman, Mexico

There are two types of lime fruits, the Key, Mexican or West Indian Lime (Citrus aurantifolia Swingle) and the Persian or Tahitian Lime (Citrus latifolia Tanaka). Mexico, Peru and India are the three major key lime producing countries and for Persian lime are Brazil and Mexico. In Mexico, the two mainly producing states of key limes are Colima and Michoacan, while Oaxaca and to a lesser degree Guerrero hold the remaining percentage. On the other hand, most Persian limes are grown and processed in Veracruz and Tabasco with smaller scale production in Yucatan Oaxaca, Jalisco and Colima. The Persian lime is grown in significant quantities in the state Sao Paulo in Brazil. In Peru, the production of Key lime is concentrated on the San Lorenzo Valley in the regions of Piura and in a smaller scale in Lambayeque. India is a big producer of lemons and limes, the Key Lime is called kagzi lime locally. Key limes are grown in the states of Andhra Pradesh, and in lower quantities the states of Jharkhand, Karnataka, Punjab, Bihar, Rajasthan, and Tamil Nadu. The lime industry in México and beyond is facing nowadays several challenges:

The arrival of HLB to the groves. This bacteria arrived on Mexico between 2008- 2010, until now there is not a product that controls the bacteria but there are several agricultural practices that are been done to minimize the impact of the HLB.

The use of pesticides and the resulting presence of them in the fruit and industrial products. The above mentioned matters are discussed and the actions taken are explained in detail. Contact Information Sigifredo Gudiño, Sales Director, Citrojugo, S.A. de C.V., Pipila 545, Tecoman 28150, Mexico, Tel: 523133242655, Email: [email protected]


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Beverage Consumer Insights and Flavor Trends, 2012 and Beyond

Kim Carson Givaudan, Cincinnati, OH

The food and beverage world’s always asking, “What are the next winning flavors… which ones will have consumers wanting my products?” Determining the next greatest flavors is very complex, there is no magic list. It takes understanding how key global trends –– social drivers, technology, the economy, environment and politics –- connect to one another … and how all of these tied together affect consumer behavior and the purchase and consumption of the products you create. Join us to take an in-depth look at these drivers with the goal to –– identify mind-opening trends, understand what’s behind them and, best of all, how to translate them into real-world applications. Our exploration allowed us to identify the top Global Consumer Mega-Trends and Micro-Trends the will impact the Food and Beverage industry for the next 3- 5 years. This information will be reviewed during the presentation, along with a focus on specific Flavor Trends that will make an impact in Beverages in the years to come. It’s information you need to choose flavors relevant to your brands and consumer target. It’s knowledge that lets you go to market with products based on solid research of current trend spaces. Contact Information Kim Carson, Marketing Manager Beverage, Givaudan, 1199 Edison Drive, Cincinnati, OH, 45216, Tel: 513-948-2140, Email: [email protected]


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Changing Impact of Retail Market Dynamics on Fruit Prices

Allen Morris Blue Lake Citrus Products, Winter Haven, FL

During the 1980’s, both fruit and retail orange juice (OJ) prices were very volatile as a result of freezes. In competition with each other, private labels and brands were quick to change selling prices in response to changes in fruit prices. Thus, changes in processed orange prices were quickly translated into changes in retail OJ prices. The annual correlation between retail and processed orange prices was high – 83%. Lagging the time between declines in fruit prices and declines in retail prices resulted in low correlation – 30%. Consequently, price changes between the orange grove and retail market were relatively rapid and efficient. However, long-term trends toward consolidation among food retailers and increasing market shares of the three national OJ brands began to change the competitive landscape in the retail marketplace. Since 1990 the market share of the three largest OJ brands has increased from less than 48% to 66%. And since 1998, the market share of the 5 largest food retailers has almost doubled, increasing from 35% in 1998 to 56% in 2008 where it has remained. A re-examination of the correlation between processed orange prices shows that it is still very high – 86%. But only if a one year lag is allowed between declines in fruit prices and retail prices. During the past 10 years, the relationship between processed orange prices and retail OJ prices appears to have changed. Retail prices still increase in response to increased fruit prices in the same year. But it now takes an additional year after fruit prices decline for retail prices to decline. This could be because of reduced competition between retailers due to increased consolidation. Or it could be due to fruit procurement strategies of the brands, who now represent two-thirds of the retail OJ market. If the brands continue to protect their fruit supplies via multi-year floor-priced contracts, their incentives to keep retail prices up after cash market fruit prices fall will be large. Contact Information Allen Morris, Blue Lake Citrus Products, Winter Haven, FL 33880, Tel: (863) 299-3755 Ext. 180, Email: [email protected]


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GFSI and FSSC 22000: Updates, Trends and Plans for the Future

Vel Pillay LRQA, Houston, TX

GFSI benchmarked schemes are becoming industry norm. This is clearly evidenced via their adoption by the manufacturing, packaging and animal food and feed industry. Further recognition of the critical importance of a process-based approach to food safety means that food companies are closely evaluating which GFSI-recognized standard will best suit not only their food safety objectives but also their overall management system and business objectives. FSSC 22000, the GFSI standard that uses a process based approach is an internationally recognized ISO based system with a focus on Management Systems. This presentation discusses what a process based approach is, the robustness of a process based approach and how it can help to better manage your risks and bring about improvements in your processes. Session highlights:

An overview of the GFSI & GFSI benchmarked Food Safety schemes

The supply chain – Challenges and solutions

Moving forward – Adopting a process based management system and why

Current status of the process based approach (FSSC) in the food sector

Future trends and developments Contact Information Vel Pillay, LRQA, 1330 Enclave Parkway, Suite 200, Houston, TX 77077, Tel: 407-403-6412, Email: [email protected]


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FSMA and the Focus on Food and Ingredient Imports

C. Stewart Watson Food & Drug Administration, Maitland, FL

Nationwide outbreaks over the last decade exposed the need for a new, modern food safety system based on preventing – not merely responding – to food safety problems. Prevention is the key to food safety in the 21st Century. Foodborne illness strikes 1 in 6 Americans every year, killing 3000 and putting almost 130,000 in the hospital. The new, modern food safety system called for by the Food Safety Modernization Act can prevent many of these illnesses and deaths. It also will help to minimize economic costs related to disruptions in the food supply. It was the strong support from a broad consumer-industry coalition that led the passage of FSMA, the most sweeping reform of our food laws in more than 70 years. It is the continued commitment and support of consumers and industry alike that will contribute to FSMA’s success. FDA has moved quickly to turn prevention into practice. One year after the President signed FSMA into law, the agency is proposing four major rules that form the foundation for a modern food safety system. These rules set standards for what the food industry needs to do to prevent foodborne illness from farm-to-table and with both domestic and imported foods. Contact Information Stewart Watson, Food & Drug Administration, 555 Winderley Place, Suite 200, Maitland, FL 32779, Tel: 407-475-4756, Email: [email protected]


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Regulatory Steps for Controlling Field Trials of GMO Plants

Greg McCollum USDA, ARS, USHRL, Fort Pierce, FL

Development of HLB-resistant versions of commercially important citrus cultivars is likely the most feasible solution for maintaining the sustainability of the citrus industry. Genetic engineering offers great promise for conferring HLB resistance without compromising varietal identity. However, considerable regulatory hurdles must be overcome in order to even evaluate genetically modified organisms (GMOs) in the field, let alone commercialize those with greatest promise. This report will provide an overview of the regulatory steps which must be addressed to conduct field trials with genetically modified citrus. Contact Information Greg McCollum, Plant Physiologist, USDA - Agricultural Research Service, 2001 South Rock Road, Fort Pierce, FL 34945, Tel: 772-462-5836, Email: [email protected]


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Coconut Water: Processing, Shipping and Packaging Technologies

Donald Giampetro ITI Tropicals, Inc., Lawrenceville, NJ

In a very short period of time, Coconut Water has gone from off the radar to the center of the bullseye. Coconuts are a very familiar product, with many different items such as coconut cream, coconut milk, coconut powder, and desiccated coconut all coming from the meat of the coconut. Coconut water comes from the liquid part of the nut. Just give it a shake and you will hear it. Coconuts can be found in many parts of the world, with major growing areas of Thailand, the Philippines, Indonesia, Brazil, Mexico and the Dominican Republic. Coconut water is a low acid tropical fruit, not a nut. It actually comes from a fibrous drupe. Coconut water is naturally low in calories and it has an abundant amount of electrolyte activity, including potassium, sodium, magnesium, calcium, and phosphorus. As popularity in coconut water has grown, so have the challenges in processing, shipping, and packaging on the industrial side as supplying coconut water as an ingredient. Aseptic processing on NFC Coconut Water and pasteurizing and freezing Coconut Water Concentrate each present their own unique obstacles. Imagine starting with a 4-5 brix product, then concentrating to 60 brix. At the single strength level, handling a product with very little viscosity and pulp, one might think this is rather simple, but packaging, transportation, and storage all become areas of concern. As mentioned before, with coconut water being a low acid food, this presents a challenge when further manufacturing in US facilities that can only handle high acid products. Allergens are also an issue, as coconuts are listed as an allergen by the USFDA. Since coconut water can be sourced in many different countries, this also presents potential issues. Handling of the product because coconut water is classified as a low acid food, logistics of moving/transporting, location of production facilities, and the maturity of the fruit itself, all present further challenges as the growth of coconut water continues. Coconut water either straight up at 100% or blended with other juices to produce new lower calorie and/or 100% juice products, offers great opportunities to juice processing companies. Supply of high quality, consistent and affordable coconut water is necessary for continued growth. Contact Information Donald Giampetro, Vice President Innovation, ITI Tropicals, Inc., 30 Gordon Avenue, Lawrenceville, NJ 08648, Tel: 609-417-8712, Email: [email protected]


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Aseptic Pulp Production Technology

Gianluca Parisini JBT FoodTech, Parma, Italy

This presentation will provide an overview of the processes and equipment needed to produce high density aseptic orange pulp. For the purpose of the presentation “high density” pulp is considered to be pulp that contains less than 20% free juice. Due to energy costs associated with frozen storage and transportation, there has been a general industry trend toward the use high density aseptic pulp (HDAP). In addition to energy savings, other potential advantages such as improved pulp quality and juice quality will be discussed. The presentation will include description of the various unit operations such as pre-extractor processing, extraction, defect removal, finishing (concentration), sterilization and filling. Low density and high density aseptic systems will be compared from a technology and cost perspective. Topics will include:

Critical sterilizer design factors

Thermal treatment criteria

Pressure drop determination and impact

Shelf life study on aseptic orange pulp

Advances in alternative heating techniques

Aseptic truck transportation of high density aseptic pulp

Contact Information Gianluca Parisini, John Bean Technologies, via mantova 63/A, JPT PARMA (Italy), Tel: 393357405344, Email: [email protected]


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Rheological and Engineering Properties of Orange Pulp

José I. Reyes De Corcuera, Elyse Payne and Juan Fernando Muñoz University of Florida/ IFAS, CREC, Lake Alfred, FL

Characterization of the rheological and thermal properties of citrus pulp as well as the heat transfer characteristics in stainless steel heat exchangers are necessary to optimize pasteurization and pulp handling systems. Orange pulp was difficult to characterize because it displayed slippage at shear rates under 2 to 4 s-1 over a wide range of temperatures (4 to 80 ºC) and concentrations (~500 to ~850 g·L-1). Slippage was more pronounced at low temperatures and high concentrations as a consequence of particle arrangement and resistance to flow. At very low shear rates, orange pulp displayed non-Newtonian pseudoplastic behavior that fitted well the power law model. Both temperature and concentration had a small effect on the flow behavior index which ranged from 0.18 to 0.42. The consistency coefficient K was significantly affected by temperature and concentration. As temperature increased K decreased, while as pulp concentration increased K increased. Along with power law parameters, the activation energy of the consistency coefficient was determined. Activation energy increased with pulp concentration and ranged from 7.1 to 10.2 kJ·mol-1. The effect of slippage on pressure drop in a small section of a concentric pipe heat exchanger was determined at selected temperatures and pulp concentrations. As expected, pressure drop decreased with temperature or concentration. Most importantly, capillary rheology determinations combined with rotational rheology measurements allowed calculating slippage coefficients based on the difference between the measured flow rate and the calculated flow rate without slippage at the same pressure. Slippage coefficient ranged from 10-6 to 10-4 m2 Pa-1. Generally as the measured flow rate increased the slippage coefficient increased. Specific heat (Cp), thermal diffusivity (α), and thermal conductivity (k), were determined for orange pulp concentrations of ≈ 500 to 800 g L-1. No significant differences For Cp, α, and k, (p>0.05) were found among the selected pulp concentrations. Local and overall heat transfer coefficients, radial temperature profiles, and pressure drops were determined by heating and cooling the pulp in a section of a tubular heat exchanger at selected flow rates. The apparent local heat transfer coefficients ranged from 1342 to 7755 W m-2 °C-1, while the overall heat transfer coefficients were between 1241 and 6428 W m-2 °C-1. These values increased with velocity and decreased with pulp concentration. Pressure drop was also recorded during heat transfer coefficient determinations. Contact Information Jose I Reyes-de-Corcuera, 700 Experiment Station Rd, Lake Alfred, FL 33850-2299, Tel: 863-956-8842 ext. 1884, Email: [email protected]


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On-Site Energy for the Citrus Industry

Dave Weddle Wellhead Energy Systems, Somerset, KY

Due to the pressure forced upon utilities from various government agencies, many industries are seeing red in regards to energy pricing. New terms such as demand, fuel charges and sustainable fees are showing up on bills as an “adder” to our energy costs. As energy costs rise, so does everything else. Energy is a requirement, but is often seen as an uncontrollable cost. Instead of focusing on the price per unit, most industries focus on economy and efficiency to keep these costs in check. Today, there are technologies, to not only help with economy and efficiency, but also to create the various energies needed directly on site. Combined Heat and Power (CHP) systems have been around for years, but often have been dismissed due to the capital costs associated as well as the additional employment and expertise needed to run these systems. Many industries have opted for traditional “power from the wire” since energy generation is foreign and far from most businesses core competencies. During this presentation, we will discuss how technologies have developed over the last decade to create Combined Cooling, Heat and Power (CCHP) systems which can in many instances create bottom line savings to industry. Providers of these systems can not only provide energy on-site, but can also operate and manage these systems, both locally and remotely. Due to advances in technology, much of the burden of owning and operating on-site energy systems has been taken on by the actual providers of the technology. Advances in telephony, remote monitoring, and system “intelligence” have led to reduced costs in maintenance and many other operational issues. Wellhead Energy Systems President and CEO, David Weddle, will discuss the various technical and operational aspects of CHP and CCHP and how they can affect your businesses’ bottom line. GridFoxtm downstream energy systems will be used as an example of how on-site energy generation can be used to offset a specific cost center, or a majority of your energy requirements, without sacrificing the reliability and security of your conventional grid connection. Contact Information Dave Weddle, Wellhead Energy Systems, 203 N. Main Street, Somerset, KY 42501, Tel: 606-802-2880, Email: [email protected]


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d-Limonene Recovery by Flash Distillation

Danny Milla JBT FoodTech, Lakeland, FL

Overview

d-Limonene is the principal constituent of citrus essential oils and represents 95% of the essential oil composition. It is an optically active terpene and is the right-handed enantiomer of the racemic mixture dipentene and it derives its name from the word “lemon”.

Theory of Distillation

It is interesting to note that d-limonene’s boiling point of 176°C (348°F) is much higher than water and one would expect to have to heat d-limonene to this temperature to get it into a vapor state so it can be separated from the water. However, d-limonene is not soluble in water (immiscible) and the mechanism of the distillation of immiscible liquids is very different from that of miscible liquids. The boiling point of the d-limonene/water mixture is actually lower than either of the components, provided certain conditions exist.

Practical Systems

In order for a practical system to behave as theory predicts, d-limonene and water must be pure and have equal exposure to the surface of the mixture so that each component can contribute its partial vapor pressure to the system pressure. Unfortunately, the d-limonene/water mixture commonly produced in citrus plants is far from ideal. d-Limonene is held mechanically in fibrous and cellulosic material and pectin, sugars and other compounds are present in the mixture. There is also a suppression of d-limonene evaporation due to its small exposed surface area as related to the water surface area.

Applications

There can be several applications for a flash distillation unit in the citrus industry.

Primary Emulsion A flash distillation unit such as JBT’s READYGo™ d-LIMONENE skid mounted process system could be used to collect d-limonene from the primary oil emulsion stream that would normally be sent to centrifuges to collect cold pressed oil. A simple economic analysis accounting for cost of centrifugation, expected recovery and the value of cold pressed oil versus the cost of a flash distillation unit, expected recovery and the value of d-limonene can illustrate a compelling argument for flash distillation.

Centrifuge Effluent

Flash distillation could be used to remove d-limonene from the heavy phase of the less-efficient centrifuges. The concentration of citrus oil in the heavy phase of desludger centrifuges has been observed as high as 1% depending how efficiently the centrifuge is being operated. A flash distillation unit could be used to remove almost all the d-limonene from this stream thereby reducing the load at the waste heat evaporator or waste treatment systems.

Waste Heat Evaporator Feed

The feed liquor in most waste heat evaporator systems is typically laden with d-limonene and can sometimes overwhelm the native d-limonene recovery columns on the evaporator. The high solids and sugar content of these streams have only a minor effect on the recovery efficiency of a flash distillation unit. Pre-treating the feed liquor can improve the performance of the evaporator’s d-limonene recovery unit.

Waste Treatment

Flash distillation could be used to pre-process oil bearing streams destined for biological waste treatment systems. Reducing the load of bacteriostatic d-limonene can improve the performance of the waste treatment system. Contact Information Danny Milla, JBT FoodTech, 400 Fairway Ave, Lakeland, FL 3380, Tel: 863-680-3694, Email: [email protected]


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Agriculture’s Use of Water Resources in Southwest Florida

Kenneth R. Herd, P.E., Southwest Florida Water Management District, Brooksville, FL

The Southwest Florida Water Management District (District), created in 1961, manages the water resources for all or part of 16 counties in southwest Florida and serves a population of more than five million people. A primary goal of the District is to meet the water needs of current and future water users while protecting and preserving the water resources within its boundaries. Agriculture is a significant water user in the District, utilizing an estimated 43 percent (467 million gallons per day) of the total water used in 2010. Agriculture was the highest water use type in the District until 1993 when it was exceeded by public supply use. Due to Florida’s warm climate, various crops are grown throughout the year. These crops include citrus, strawberries, blueberries, tomatoes and other seasonal row crops. Unlike most other water use types, agriculture water use is influenced predominately by rainfall and, consequently, can vary widely on a seasonal and annual basis. Agriculture water use permits are issued by the District and are based on rainfall conditions for a specified drought event. The primary source for water for agricultural operations is obtained from groundwater resources. Historic trend analysis shows that water use for agriculture has declined since 1970 when the District began estimating water use for agriculture. There are several explanations for the decrease in water used to irrigate crops. These factors include: the amount of land under cultivation has decreased significantly over time and irrigation methods have changed to more water conserving systems. Due to unacceptable environmental stress caused by excessive groundwater withdrawals from the Floridan aquifer, the District created several water use caution areas that put additional regulation on the use of water. This action was necessary to counter the drop in aquifer levels and saline water encroachment from the Gulf of Mexico into the upper Floridan aquifer. In addition, the District aggressively encouraged the use of alternative water supply sources and began a program in cooperation with the Florida Department of Agricultural and Consumer Services in 2003 to provide funding to agricultural operations to incorporate best management practices into their daily operations. To date, there are 149 approved projects in the Facilitating Agriculture Resource Management Systems (FARMS) program. Contact Information Kenneth Herd, Southwest Florida Water Management District, 2379 Broad Street, Resource Management, Brooksville, FL 34604-6899, Tel: 352-796-7211, Email: [email protected]


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Economic Implications of Managing Exotic Citrus Diseases (HLB and Canker) in Florida

Ronald P. Muraro UF/IFAS – Citrus REC

This paper focuses on the expanded costs of managing exotic citrus diseases as they become endemic or established within a citrus industry; Florida is used as an example. The Florida example begins before 2004 when citrus tristeza and blight-decline were the major disease problems. Average annual sprays were two for processed juice fruit and six sprays for fresh market grapefruit. After the 2004-2005 hurricanes and the ending of the citrus canker eradication program in 2006, the number of sprays to manage canker and other diseases increased to three or four sprays for processed juice fruit and 10 sprays for fresh grapefruit. With the 2005 discovery of huanglongbing (HLB) in Florida and citrus black spot in 2010, costs continued to increase. Now the annual spray program includes eight or nine sprays for processed juice fruit and 14 for fresh market grapefruit. Since 2003-2004, Florida’s processed orange production/cultural costs have increased more than 107%, fertilizer costs have increased more than 160% and spray-pesticide costs increased more than 170%. Breakeven costs have also increased dramatically since 2003-2004 ranging from 33% to 39% higher depending on variety and yield. Fresh market grapefruit has had a comparable cost increase. Thus, managing new exotic endemic diseases is very costly and that state and federal governments should focus on preventing the introduction of other diseases such as citrus variegated chlorosis (CVC) and leprosis. The story told is how both total costs and specifically spray costs have increased in Florida as the citrus industry went from basically just a few diseases like blight and tristeza, to exotic diseases like citrus canker, HLB-greening and citrus black spot. In this paper, spray costs refers to pest management costs and cost increases are compared to the base cost values. Using 2010-11 dollar value as the basis for comparison, the total base cultural costs without these exotic diseases for processed juice fruit would have been $1,154/acre (spray costs $190/acre) and fresh market grapefruit $1,368/acre (spray costs $393/acre). Now to manage these new diseases, the total cultural costs have increased to $1,669/acre (spray costs of $453/acre) for processed juice fruit and $2,142/acre (spray costs of $928/acre) for fresh market grapefruit. The message of this paper is managing new exotic endemic diseases is very costly and that state and federal governments should focus on preventing the introduction of other diseases such as CVC and leprosis. Contact Information Ronald P. Muraro, Extension Economist, UF/IFAS – Citrus REC, 700 Experiment Station Road, Lake Alfred, FL 33850, Tel: 863-956-8870, Email: [email protected]


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Economic Impacts of Citrus Greening (HLB) in Florida, 2006/7-2010/11

Thomas H. Spreen and Alan Hodges University of Florida/IFAS, Food and Resource Economics, Gainesville, FL

Huonglongbing (HLB), also known as citrus greening, is a devastating disease that affects all varieties of citrus. It previously had been confined to Asia and Africa, but was discovered in Sao Paulo, Brazil in 2004 and in Florida in 2005. Sao Paulo and Florida collectively account for more than 80 percent of world orange juice production. In this paper, the economic impact of reduced processed orange production in Florida is estimated using an input-output model of the Florida economy. The results suggest that HLB has had a considerable economic impact on the Florida citrus industry.

Contact Information Thomas H Spreen, Emeritus Professor, UF/IFAS, Food and Resource Economics,2117 McCarty Hall B, Gainesville, FL 32611-0240, Tel: (352) 294-7688, Email: [email protected]


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Sponsor List Bell Chem Corp. John Cervo 1340 Bennett Drive Longwood, FL 32750 407-339-2355 [email protected] BioSun Flavors & Food Ingredients Mark Messersmith 6306 Beginnman Road, Suite 600 Tampa, FL 33634 813-888-9855 ext 102 [email protected] Brown International Corporation, LLC. Peter DeVito PO Box 713 Winter Haven, FL 33882-0713 863-299-2111 [email protected] Chemical Systems Corky Thein PO Box 810 Zellwood, FL 32798 407-509-3342 [email protected] D.L. Newslow & Associates Debby Newslow 8260 Cathy Ann St Orlando, FL 32818 407-290-2754 [email protected]; [email protected] Enerfab, Inc. Joe Gruber 4955 Spring Grove Ave. Cincinnati, OH 45232 386-566-5040 [email protected] Firmenich Donald Hendrix 3919 Kidron Rd. Lakeland, FL 33811 727-688-6210 [email protected] Florida Chemical Company, Inc. Jon Leonard 351 Winter Haven Blvd., NE Winter Haven, FL 33881-9432 863-294-8483 [email protected]

Givaudan Flavors Corp. Dawn Streich 4705 US Highway 92 Lakeland, FL 33801 863 606 9040 [email protected] Givaudan Flavors Corp. Ted Holmes 4705 US Highway 92 Lakeland, FL 33801 941-830-1582 [email protected] JBT FoodTech Donn Sabato 400 Fairway Ave Lakeland, FL 33802 863-680-3686 [email protected] Safe Chem Inc. Barry Wilson PO Box 1237 Zellwood, FL 32798 407-880-2879 [email protected] Sheraton Sand Key Russ Kimball 1160 Gulfview Boulevard, Clearwater Beach, FL 33767 727-595-1611 [email protected] Symrise Inc June Montanari 300 North Street Teterboro, NJ 7608 201-462-2283 [email protected] Treatt Douglas Rash 4900 Lakeland Commerce Parkway Lakeland, FL 33805 863-668-9500 [email protected] Vincent Corporation Bob Johnston 2810 5th Avenue Tampa, FL 33605 813-248-2650 [email protected]


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Documents

Project # 1206 - UF/IFAS OCI | Home€¦ · 1:30PM Beverage Consumer Insights and Flavor Trends, 2012 and Beyond, Kim Carson, Givaudan ..... (p. 7) 2:05PM Marketing to Gen Y, Ed Nappen,