The workshop covered an overview of different aspects of production, processing, packaging, distribution, and quality assurance of fresh-cut products. On the first day, Dr. Mikal Saltviet taught on Fresh-cut product biology and provided a real-world demonstration of a respiration test. Dr. Marita Cantwell's “Quality and Nutritional Aspects of Fresh-cut Products” class was also well received; one participant noted Dr. Cantwell was a “very knowledgeable and engaging” speaker. To end the first day, the fresh-cut workshop participants engaged in a fun ice breaker which included delicious snacks and an engaging atmosphere to meet and network with instructors and other participants. The second day featured a presentation by Dr. Jeff Brandenburg on “MAP: Plastic Film Technology and Selection”. Participants not only found Dr. Brandenburg “very informative”, but also “humorous” with lots of “good stories and examples”. On the third and final date, participants gained specialized knowledge on specific commodities from kiwi fruit, pomegranate, and berries to broccoli, cauliflower, and celery. These classes were “quick but informative”, providing “good coverage” on individual fruits and vegetables.
Overall, attendees, from small, local processors to large, corporate businesses, reported that they benefited from our workshop this year. One participant remarked that this year's Fresh Cut course “was exceptional in all respects”. Others exclaimed that the course provided a “well rounded range of topics and perspectives” with “speakers well versed in their areas of expertise”. One participant, brand new to the industry, found the course “very helpful” as “everything was very well organized and all topics were thoroughly covered”.
Nov 5, 2014
2014 Fresh-cut Products Workshop Group Photo.