FRUIT FOR EXPORT

Press, Volume CIV, Issue 30782, 21 June 1965, Page 19

FRUIT FOR EXPORT

Research In Auckland

Last year Chinese gooseberries from New Zealand were chosen by an Oregon firm of packers as “fruit of the month,” and were sold in special packs at the equivalent of 50s for 18 of the fruits. Even without the distinction of such seasonal emphasis and fancy packing, this New Zealand product, tactfully renamed “Kiwi fruit” for American buyers, fetches around 60s for a small case of 111 b or less in San Francisco markets.

The export potential suggested by facts like these has prompted the Fruit Research Division of the Department of Scientific and Industrial Research to undertake research on some of New Zealand’s relatively neglected fruits to see whether improved methods of storage and shipment can be devised to reduce the costs of getting the fruit to overseas markets in fresh condition, and also to explore the possibilities of these fruits for processing. The Chinese gooseberry is not the only fruit which is commercially grown only in New Zealand and thus has a novelty value overseas. Another is the tree tomato. Both have virtues of colour and flavour which should ensure their ready sale in other countries, but both are highly perishable, and it is difficult and costly to supply them to distant markets in good condition. At the fruit research station at Mount Albert, Auckland, scientists are studying the general chemistry of these fruits, knowledge of which should give an indication of how quickly they ripen, how long they can be stored, and the best conditions in which to store and ship them. At the moment, Mr G. Strachan, officer-in-charge of these studies, considers that the best prospects may lie in freezing the pulped or sliced fruit.

These products could be used in salads, in the manufacture of ice-cream toppings, or wherever unusual colours or flavours are desirable, and it is probable that an export demand for them could be built up. A third fruit whose possibilities for processing are being investigated is the New Zealand grapefruit. The main objective in this case is to find a method of reducing the bitterness of the juice. It is expected that this will be relatively simple.