Export of Grapes: Issues and strategies (original) (raw)
Ensuring Food Safety in Grapes through Good Agricultural Practices
With the changing pattern of food consumption some life taking food borne diseases have emerged since last few years and consumers are increasingly conscious about the food safety and health issues. To address the issue of food safety, agriculturists and policy makers of different countries have taken up certain measures to ensure sanitation of agricultural produce right from the farm to the table. Good Agricultural Practices (GAP) is one of these standards developed by the Food and Agriculture Organization (FAO) and presently GAP certification is a must for export in most of the developed countries. GAP aims at attaining social, economic and environmental sustainability by following certain criteria right from the planting of crop to the marketing. India with more than 28.2 million tonnes of fruits is the 2 nd largest producer of fruits in the world. India has the distinction of achieving the highest productivity in grapes in the world, with an average yield of 30 t/ha. More than 80 per cent of the total production is consumed as table grapes in India. Well maintained and established grapes orchards bring better returns per unit area of land than many of the field crops. Approximately, 2.5 per cent (22,000 tonnes) of fresh grapes are exported to the Middle East and European countries through three different agencies viz., grower exporters, growers' cooperatives and the trader exporters. GAP is essential to meet the quality standards of these countries where grapes are exported in large quantity. Since table grapes are consumed fresh, food safety issues are even more relevant to it. Starting from presence of pathogens, pesticide residues to poor handling and packaging, everything can make the produce unacceptable for export. Hence, dissemination of knowledge on GAP for grapes among the stakeholders including grapes growers, line department professionals 180 Sukanya Som et al and trader-exporters is essential to maintain food safety standards of international market and exploit the huge export potential of grapes.
Table Grapes: There Is More to Vitiviniculture than Wine…
Grapes and Wine
Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin...
2021
Grape (Vitis vinifera L.) cultivars 'Crimson', 'Flame' and kodrianka cuttings were cultivated in a black polyethylene bags with sand – peat moss 1:1v/v media at plastic greenhouse at the experimental farm of the Faculty of Agriculture, Suez Canal University in Ismailia Governorate, during two successive seasons (2011-2012). Cuttings of 'Flame' cv treated with IBA at 600 ppm with or without aeration. The best rooting percentage was with IBA at 600 ppm, aeration for 2 hours and IBA at 600 ppm plus aeration 2 h whereas aeration for four hours with IBA at 600 ppm resulted in increasing root numbers. Cuttings of 'Crimson' and 'kodrianka' cvs treated with IBA at zero, 400 and 600 ppm. IBA at 600 ppm gave the best rooting percentage, roots number and Leaf area index followed by IBA at 400 ppm compared with control.
Grape Production Knowledge of Viticulturists Andscientists
Interciencia, 2016
espanolEste trabajo resulta de una investigacion sobre los conocimientos tradicionales de descendientes de inmigrantes italianos acerca de la produccion de uva, realizada a traves de entrevistas semi estructuradas con cinco viticultores de la comunidad de Palermo, municipio de Lauro Muller, sur del Estado de Santa Catarina, Brasil. Segun los entrevistados, ellos producen uva de la misma forma que sus padres y abuelos, utilizando el conocimiento transmitido oralmente entre generaciones. Los viticultores relataron que diversos factores, tales como el sol y el viento, son importantes para escoger el local de plantacion de las parras, y que no acostumbran intercambiar mudas con otros productores, a pesar de los lazos de parentesco y de amistad. El estudio concluye que el conocimiento empirico de los viticultores corrobora los datos presentes en la literatura, y que el habito de utilizar siempre su propio material genetico para los esqueje puede estar ocasionando la aparicion de nuevas e...
Easy Export #8: Packing and packaging material requirements for fresh fruits, vegetables and processed foods, 2024
Bangladesh enjoys a rich diversity of horticultural crops covering huge groups of fruits and vegetables. This is possible because of the enormous biodiversity, agro-climatic variations, fertile soil, a large cultivable area and a long history of crop husbandry. Fruits and vegetables have a high-water amount ranging from 70-95%. They dry quickly under any normal atmospheric condition. These causes loss of rigidity and shrinkage of the cells cause wilting and shriveling. Appropriate packaging ensures prolonged the shelf life of fruit and vegetables by preventing moisture loss and thereby wilting. Bangladesh is 3rd in vegetable production, 3rd in onion production, 4th in tea production, 8th in Potato Production, 7th in mango production, 8th in guava production, 28th in fruit production, and 1st in crop variety. However, horticultural products are very easily affected by climatic conditions, distribution hazards and microbial decay due to highly perishable in nature. In order to develop a Suitable package for horticultural produce, it is important to understand the biology of the produce. For human nutrition and health, fruit and vegetables play a vital role and always high on the list of consumer priorities. However, short shelf life, leading to quick degeneration and decomposition of the product and undesirable look and negative palatability is the major obstacle of purchasing ready-to-eat fresh-cut fruits and vegetables. Fruit and vegetables are living products undertaking a ripening and plant tissue is broken down at the end of ageing processes. After harvest of products various biological processes continue i.e., respiration and ethylene production etc. It is essential to minimize damage to fresh produce in order to obtain optimal shelf-life. The main problem of spoilage in fruit and vegetables caused by the microorganism such as molds, yeasts and bacteria. These organisms can cause destruction and deteriorate the quality of fruit and vegetables. Therefore, careful handling and packaging are very necessary in the preservation of fruit and vegetables for their freshness and quality. Proper packaging is essential for increasing the shelf life of fruits and vegetables. Package is an object. A physical form that is intended to contain, protect/preserve; aid in safe, efficient transport and distribution; and lastly act to inform and motivate a purchase decision on the part of a consumer.
Morphological Characteristics of Local Grape (Vitis vinifera L.) Cultivars
Acta Scientifci Nutritional Health
Objectives: In this study, it was aimed to determine the morphological characteristics of 6 grape varieties grown commercially in Manisa region. In this context, pomological and biochemical properties of grape samples were investigated by collecting Antep Karası grape, Trakya İlkeren grape, Michaeli Paliere grape, Red Globe grape, Crimson Seedless and Sultani Seedless grapes according to harvest time. Methodology: From the pomological properties of grapes; berry size (mm), berry width (mm), berry thickness (mm), geometric mean diameter (Dg, mm), sphericity (ø), roundness (%, Ro), number of kernels in the berry, berry weight, 100 berry weight properties, physicochemical properties; pH, acidity, water-soluble dry matter (WSDM) and maturity index properties were determined. In addition, the color difference and intensity (L*, a*, b*, h˚, C*) values as well as the berry skin color were determined in the grape samples. Results: The lowest 100 berry weight was determined in Sultani Seedless, the highest in Michael Paliere. Within the scope of the study, Sultani and Crimson grape varieties are seedless, and it was determined that the grape with the highest number of seeds among other grape varieties was Red Globe. It was noted that Antep Karası, Michael Paliere and Sultani Seedless grapes had longer berry lengths, while Michael Paliere and Trakya İlkeren grape varieties had the highest width. Conculusions: It is thought that the findings obtained in the region, which has an important export potential in table and dried grapes, can be used as basic data in future studies on technical issues such as machine harvesting, storage, transportation and production, taking into account the morphological, physical and chemical properties of grape berries of these varieties.
Grapevine quality: A multiple choice issue
Scientia Horticulturae
Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary nature and that the same "desired quality" might correspond to even strikingly different compositional patterns. The review takes a long journey throughout the multiple factors impinging on grape quality, not excluding also sections devoted to table grapes. It starts with a through survey on the genetic factors influencing grape quality focusing on diversity in different compositional traits (sugar, organic acid, pH, phenolics and aromas) relating to cultivars and clones. Then, most recent knowledge about the effects of soil characteristics, nutrients, light, temperature and water availability, as standalone factors or in interaction, on grape quality are summarized. The more applied section of the review introduces the very much debated yield-quality relationship that, over years, is being interpreted with more flexibility and with greater consensus for an "optimal yield range" that within a given context can anyway reach the desired quality. The impact of the main summer pruning operations (leaf removal, shoot and cluster thinning, shoot trimming) is reviewed and special care taken to highlight most recent contributions with adjusted summer pruning developed to either adapt to climate change issues or to induce specific composition patterns. Review ends with a quick survey on methods nowadays available for fast, non-destructive grape composition assessment.