THE SEMINAR WAS TITLED:
THE THEORY AND PRACTICE OF DEGREENING OF CITRUS FRUIT
BACK TO BASICS
Held on 25 February 2002


Many packers are operating their degreening facilities without formal training of the staff involved. Management has expressed a desire to know more about the process in order to be aware of which critical aspects should be monitored. There is however little formal training available in the art/science of degreening to assist in this regard.



The program was as follows:

Colette le RouxFruit physiological aspects prior and during the degreening process and what happens to citrus fruit when degreening.
Gerhard Potgieter Important aspects concerning the design of degreening rooms.
Christie MostertDegreening experience at Goede Hoop Citrus
Michael van RensburgDegreening experience at Patensie Citrus
Schalk van der Merwe Degreening experience at Piketko
Nico KochProtocols for packing and grading degreened fruit and reasons therefore.
Dr Graham BarryFruit physiological changes which take place after degreening and packing and their relationship to that of the fruit prior to picking.


Unfortunately not all speakers' presentations are available. Click on the buttons below to view those that are.

Degreening methodology and citrus fruit physiology
Colette le Roux
Degreening at Piketko
Schalk van der Merwe
Kleur vs Raklewe: wie is die wenner
Nico Koch
Design of Degreening Rooms
Gerhard Potgieter
Degreening at GHS
Christie Mostert
Rind Colour Management
Dr Graham Barry



Click to go back to Home Page