A plan to construct a high-pressure processing (HPP) facility in Western Australia's Manjimup region is being explored by the Department of Agriculture and Food Western Australia (DAFWA).
Studies are now being conducted to assess the commercial viability of a HPP in the region, according to Kim Antonio, manager of future food with DAFWA.
The HPP facility would be built in the region for processing produce from the region to prevent wastage by making use of second grade produce.
“Consultation with industry in Manjimup has indicated that the lack of profitable markets for second grade produce is a major constraint to business profitability in the region,” Antonio said.
High-pressure processing, otherwise known as cold pasteurisation, is being successfully used around the world to extend the shelf life of a range of products, including fruit, vegetables, dairy, meat and seafood.
One of the benefits of HPP is that it does not sacrifice the nutritional or sensory characteristics of the food.
In Australia HPP is already being used by companies like Pressure Fresh Australia to process avocado pulp and juices in commercial quantities.
Manjimup shire president Wade DeCampo said it was important to look at opportunities to process and value add product from the area.
“The benefits of introducing a facility such as this are huge,” DeCampo said. “Along with creating new jobs in the region, the facility will establish additional product lines which will help local producers become more profitable, and contribute to a reduction in the wastage of perfectly good produce for minor reasons such as lack of colour and/or blemishes.”
