I have posted a few stories about different sources for pectin and the possibility of pectins with different functional properties. I have worried about the potential of these as the basis for sustainable businesses by still felt that the potential should be investigated. Recently there have also been stories highlighting health benefits and advantages of pectins.
A recent series of articles from Food Navigator seems to confirm this opportunity.
The articles cover:
Pectin: Health ingredient of the future?
Pectin: Health claims and labelling
Pectin: Providing solutions for healthy foods
Pectin: Dairy replacer and micro-encapsulator
Pectin: Sourcing issues and ideas
I feel that there is an opportunity worth investigating for Africa, not by competing directly in the existing market (35 000 tons per year mainly from citrus and apples) but rather by focussing on speciality markets based on tropical fruits, producing for local markets currently dependent on expensive imports and using waste streams.
The last of the articles clearly shows that the financial viability is critical to any pectin business and is the normal failing of many of the ideas that have been developed scientifically. SAFPP would therefore like to offer feasibility study assistance to anyone with product information already determined.
















