Manjimup processor could cut waste, open new markets
A HIGH pressure processing facility is being considered for the region to help find a market for produce that is being wasted.
Producers often face the problem of only having a market for A-grade products - leaving damaged or second-grade produce with no use.
High-pressure processing - also known as cold pasteurisation - is a technique used to extend the shelf life of produce without sacrificing nutritional content.
The possibility of the facility is being investigated as part of the Manjimup SuperTowns Agricultural Expansion Project, in conjunction with the Department of Agriculture and Food WA.
DAFWA future food manager Kim Antonio said consultation was already under way.
"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," he said.
The facility would be able to cater for a range of produce, including fruit, vegetables, dairy, meat and seafood.
Avocado pulp and pink lady apple juice are already being produced at a high pressure processing facility outside the region in commercial quantities for domestic and export markets.
Manjimup shire president Wade DeCampo said it was important to look at opportunities to process and add value.
"The benefits of introducing a facility such as this are huge," he said.
"Along with creating new jobs in the region, the facility will establish additional product lines which will help local producers become more profitable.
"It will contribute to a reduction in the wastage of perfectly good produce for minor reasons such as lack of colour and/or blemishes."
Mr Antonio said meetings with key producers would be held this month and next.
"We are very keen to have the input of all those who have an interest in processing," he said.
