by BFFF
May 10th, 2018
4 mins
BFFF

Campden BRI sets up club to reduce chlorate levels in agriculture

Campden BRI is inviting companies to join a club project to investigate approaches to reduce chlorate levels in agricultural production and processing. The levels of chlorates in crops are of prime importance due to legal limits that are being introduced through EU legislation.

Research suggests that produce can contain chlorates at levels that exceed the new limits – for example, when chlorinating solutions have been used at both pre-harvest (irrigation) and post-harvest (washing) stages of production.

The project will:

  • Establish the effects of varying chlorinating agents on the chlorate levels of crop types both pre-harvest and post-harvest
  • Identify the use of alternative post-harvest washes that can be used to reduce chlorate levels
  • Compare the effects of novel/alternative produce washes and rinses that can reduce chlorate levels in leafy salads and other ready to eat products

The club will help the fresh produce industry to comply with legislative requirements and will be of interest to growers, produce marketing organisation, processors and retailers.

Participating companies have the opportunity to steer the project work.  Project results will be shared amongst the project members who can exploit the findings. The chlorate club project will begin in June 2018 and run for at least one year.

Please contact Sarah Thornber for further information – sarah.thornber@campdenbri.co.uk, +44(0)1386 842004

Contact:

moya.woolley@campdenbri.co.uk, +44(0)1386 842247

Campden BRI (www.campdenbri.co.uk) provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

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