Stephen : I know you were emphasizing the juicing process, but seeing the requirements of procedure for pasteurization, would you not also want to diversify into drying methods, and arguably retain a different nutrient value?
Of course, the expected return on such would not be quite as high as in a (sometimes desparate?) market such as cancer-cure beneficials. A pre-contracted local fresh-juice market ...as is common with fresh apple juice.... is also a possibility. You have not yet mentioned what your local laws are re fresh juice, have you? ........manfred ----- Original Message ----- From: "Stephen Barrow" <[EMAIL PROTECTED]> To: "SANET" <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]> Sent: Sunday, March 24, 2002 11:26 AM Subject: Value added processing - vegetable juicing > Hi Folks, > > I am looking for a means of value-added processing for a friend's certified > organic vegetable production (farm situated far from decent fresh produce > markets). I have suggested that he looks at commercial vegetable juicing > for cancer patients and others with medical needs. In looking for a large > juicer, the manufacturers recommend a screw type press to extract the juice. > My understanding is that this will give mainly the inter-cellular juices, > but it is the cell juice (intra-cellular) which is required for the healing > process. My questions to anybody who could assist: > > 1 Am I on the right track as to which juices are required? > > 2 Will a screw type press give the juice which we are looking for? > > 3 How would one go about "preserving" the juice while maintaining all the > goodness? A concern is the oxidation which would possibly destroy vitamins > and enzymes etc. Just chilling? I would assume that pasteurising would > kill off all the goodness. I would also assume that the juice should be > bottled in glass. He is looking at supplying patients via a health-shop - > similar type of concept to the CSA... > > Thanks for any assistance. > > Stephen Barrow >
