. Agri-news. Agriculture. June 30, 1975 FOR IMMEDIATE RELEASE FOOD SCIENTISTS EXPRESS OPTIMISM ABOUT NATIVE FRUIT PROCESSING Native Alberta fruits such as rosehips and saskatoons can definitely be processed into salable products. This conclusion was expressed by Giuseppe Mazza, a food scientist working on native fruit processing at the Alberta Horticultural Research Center in Brooks. "There is no doubt in my mind," he says, "that with proper facilities, commercially produced native fruit products can compete with some of the best apricot, apple and cherry pro- ducts on the marke
. Agri-news. Agriculture. June 30, 1975 FOR IMMEDIATE RELEASE FOOD SCIENTISTS EXPRESS OPTIMISM ABOUT NATIVE FRUIT PROCESSING Native Alberta fruits such as rosehips and saskatoons can definitely be processed into salable products. This conclusion was expressed by Giuseppe Mazza, a food scientist working on native fruit processing at the Alberta Horticultural Research Center in Brooks. "There is no doubt in my mind," he says, "that with proper facilities, commercially produced native fruit products can compete with some of the best apricot, apple and cherry pro- ducts on the market ; However, more research needs to be done before commer- cial processing becomes economically feasible. Research done to date has been preliminary in nature. Several formulas were developed last winter for making rosehips into jelly- like products which proved very successful from the point of view of flavor and nutritional value (rosehips are very high in vitamin C). Other rosehips were dried in preparation for making into wine and wine base materials for amateur wine makers. The main problem encountered in processing rosehips and chokecherries, has been separating the pulp from the rest of the berry. The chokecherries were difficult to work with because available fruit is very small and has very little pulp. In the case of the rosehips only about 16 per cent of the cleaned berries is retained in the final product. A rough economic calculation showed that the cost of the raw materials for rosehip jelly works out to approximately 10<£ per 2-ounce jar. The total processing costs, including labor and packaging, came to around 12 $ or 13$ a 2-ounce jar. Saskatoons have also been successfully processed into jelly, wine and wine base materials, but so far extracting the juice from the berries has proved difficult. Although various methods have been tried, the juice yield is still only 40 to 50 per cent of the berry, depending upon the treatment. A weak flavor in the
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