According to the article, Boese said, “I had growers come to me from one processor asking if they could switch their contracts and bring their peaches to us, under our dipping and grading system.” It should be noted that this packing line innovation ran alongside one other “innovation” not practiced by other packers at the time: Boese believed in getting fruit under cover as quickly as possible. The cost was worthwhile, given that the new line meant they longer needed to sort their fruit for maturity on-farm, and they could reduce the number of picks through their orchard from three or four down to two. “I am sure the adaptation of this dipping process by the processing industry will go a long way toward upgrading the finished product and therefore give us a more competitive position against imported clings.” Farmers paid a $7 per ton grading fee on fruit delivered to the plant with five per cent or fewer culls. of any form of rot, which brings forth another advantage – there are almost no fruit flies around,” the author wrote.
This technology meant growers would no longer have to sort peaches by maturity, and only two picks would be required to clean up an orchard. The original technology had the capacity of eight tons per hour. The dipping and grading line concept was adopted to reduce the picking and sorting workload and provide the processor with a higher yield per ton and more uniform pack. LEFT From the archive: A new method of receiving peaches was implemented at Boese Foods in St. Fruit and Vegetable Magazine December 2019:
0 kommentar(er)
