Cling peach cannery losses: Pilot plant tests with equipment designed to minimize losses in pitting and peeling operations indicate reduction in costs
Jerry Foytik, University of California
Sherman Leonard, University of California
B. S. Luh, University of California
California Agriculture 9(11):5-16. DOI: 10.3733/ca.v009n11p5.
Abstract Not Available – First paragraph follows:
Cannery losses during the pitting and peeling of cling peaches substantially lessen the volume of fruit reaching the can. Reducing those losses would increase the canner's case yield per ton—a greater pack from a given quantity of peaches—and cannery costs could be reduced.
Jerry Foytik is Associate Professor of Agricultural Economics, University of California, Davis. Sherman Leonard is Associate Food Technologist, University of California, Davis. B. S. Luh is Junior Specialist in Food Technology, University of California, Davis.
The above article is based on a study initiated at the request of, and partly financed by, The Cling Peach Advisory Board. A more complete report by the same authors, entitled Cannery Losses for Cling Peaches, 1954 Season, is available by addressing the Giannini Foundation of Agricultural Economics, 207 Giannini Hdl, University of California, Berkeley 4.