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Dehydration of Fruits and Vegetables in Tunisia. _______________________ Dr. Mohsen ACHOUR Higher Institute of Food Industries of Tunis (ESIAT, Tunisia) Tunis,Tunisia April 25-28, 2003 ________________________________________

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dehydration of fruits and vegetables in tunisia
Dehydration of Fruits and Vegetables in Tunisia

_______________________

Dr. Mohsen ACHOUR

Higher Institute of Food Industries of Tunis

(ESIAT, Tunisia)

Tunis,Tunisia

April 25-28, 2003

________________________________________

Thematic network: Improved Quality Management in the Euro-Mediterranean Fruits and Vegetables Processing Industry

current state
Current State
  • Very limited production activities of dried

fruits and vegetables

  • Intensive imports, in particular dried raisins

and certain nut based dried fruits

  • Production dominated by dried nut based

fruits, figs, tomatoes and dates

  • Export of value added dried products
slide4

Related National and EU Regulations

  • Local standards for F&V dehydration: several

specifications and standards for certain dried f&v

  • Use of EU and FDA regulations for

exported products

  • Full respect of clients needs
slide5

Technical problems of the industrial companies and their needs of assistance

  • Quality of raw material :

- Volume

- Consistency

- Quality level

  • Marketing strategy
  • No great experience with drying technology
  • Absence of local legislation in the subjet
  • No obvious added value vs. Product marketability
slide6

Quality and customer acceptability

  • Negative response towards dried fruits and

vegetables … low quality fresh produce and

transformation of surplus produce … second

priority

  • Need of dried products in particular industrial activities,

such as traditional pasteries ans sweets …

some acceptance of dried products during off season

industrial profile
INDUSTRIAL PROFILE
  • Conditioning Companies:
    • Totally exporting: 21 units, 5780 jobs
    • Non totally exporting: 31 units, 4382 jobs

... Lack of data on companies practicing drying of F&V

  • National consumption:
    • Fresh Vegetables: avg. 80 kg/person/year
    • Processed Vegetables: avg. 60 kg/person/year
    • Fresh Fruits: avg. 50 kg/person/year

... No particular data on dried F&V

  • Strategic products

- Tomatoes, figs, dates, almonds

conclusions
CONCLUSIONS
  • Tunisia is of a great need for technology transfer in the domain of dehydration of F&V
  • Need for incitations to grow F&V destined for dehydrated end products.
  • Opportunities for added value dried or semi dried F&Vment
  • Establishment of local legislation in the subject.
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