Research Workshop on Valorisation

The network’s fourth workshop was hosted by the Department of Food Technology and Chemical Engineering at the Institute of Technology of Cambodia, Phnom Penh, Cambodia from 14-16 January, 2013. It focused on the valorisation of traditional processing of indigenous and underutilised fruits. Indigenous and underutilised fruits contain a large variety of potentially useful but underexploited compounds which may directly or indirectly contribute to improving local health and nutrition. While vitamins and antioxidants may have a direct impact on health, other compounds may have a more indirect impact (e.g. use of neem as an insecticides, use of essential oils to reduce antibiotic use in shrimp farming, increased local incomes through import substitution). Many of these uses are known only at local level and have not been sufficiently researched to demonstrate their effectiveness and support their commercial exploitation.

The aim of this research planning workshop was to identify one or two cases of indigenous fruit processing with a high potential for valorisation (through further research) as direct or indirect contributions to local health and nutrition.

Cambodia workshop programme

Workshop proceedings

Power point presentations given at the workshop:

Overview of Fruit Processing in Cambodia: Current Status and Future Prospects by Dr IN Sokneang, Institute of Technology of Cambodia.

Value Addition to Jackfruit (Artocarpus heterophyllus Lam) through Integrated Processing and Preservation by Dr M.A. Jalil Bhuyan, Dr. Madan Gopal Saha and Dr. Md. Atiqur Rahman, HRC, Bangladesh Agricultural Research Institute, Bangladesh.

Evaluation of some innovative process for extraction of functional extract from cashew apple waste (Anacardium occidentale, L.) by Fernando Antonio Pinto De Abreu, Manuel Dornier, Claudie Dhuique, Fabrice Vaillant and Max Reynes

Valorisation of the Vegetal Biodiversity for Food Safety: Characterisation of Antimicrobial Plant Extracts by Sarter S., Nguyen H.V. and Chu-Ky S. CIRAD-Hanoi University of Science and Technology, Vietnam.

Preservation and Quality Aspects of Selected Sri Lankan Fruits by Prof Dharmasena D.A.N. Faculty of Agriculture University of Peradeniya, Sri Lanka.

Stability evaluation of anthocyanins obtained from wild Jamun (Syzygium cumini Skeels) fruits and their utilization as a food supplement  by Shailendra K Dwivedi & Vigya  Mishra, Amity International Centre For Post-Harvest Technology & Cold Chain Management, India.

Integrated Processing of Jamun (Syzygium cumini Skeels) Fruit for Value Addition and Assessment of its Impact on Health and Nutrition by Dr Susanta K. Roy, Dr Sunil Saran &  Dr Vigya Mishra Amity International Centre for Post-Harvest Technology & Cold Chain Management, India.

Reduction of tannins in compressed cashew apple juice by Ms Duong Thi Ngoc Diep, Faculty of Food Science and Technology Nong Lam University, Vietnam

Purification of Anthocyanin By polymeric Adsorbent Resins by Justine Y. Phuong P. H. Boffo, Faculty of Food Science and Technology Nong Lam University, Vietnam.

Wine Production from Cambodian Indigenous Fruits: the Case of Jamun, Mango and Tamarind by Mr. Borarin Buntong, Faculty of Agro-Industry, Royal University of Agriculture, Cambodia

Confirel and Product Presentation by HYM Piseth,  CONFIREL.