The development of new blood orange grading technology is about appealing to the health conscious consumer, according to the grower involved. “We’re interested in supplying the correct information to people buying blood oranges for the health benefits they contain,” said Vito Mancini, of Riverina based Redbelly Citrus. “We want to be able to accurately claim the number of milligrams of anthocyanin present in our product.” Anthocyanin is the pigment, which makes a blood orange red, and the grading technology will pick up fruit that has more or less of the molecule.
The technology works using infrared light that reflect the internal condition of the flesh. Fruit is scanned along a conveyor belt, and readings are then provided without the need to cut into or damage the valuable commodity.
The technology is being trialled using Redbelly Citrus product, and developed in conjunction with Compac Systems in the New Zealand, and is still in the research and development phase, but Mr Mancini said it is an exciting development, even if it can’t be implemented immediately.
If successful, Mr Mancini’s cousin, and co-owner of Redbelly Citrus, told the ABC that the internal grading could allow for a new premium grade of blood oranges to be developed, guaranteeing certain qualities. "We're hoping that this will allow us to actually produce a whole new range or brand of blood oranges for us that will be super black, super dark and guaranteed."
The way blood oranges are marketed within Australia and overseas would also be different, Mr Mancini said. “What we also hope to be able to do is measure the sweetness, and the acid levels of the fruit. That particular value is important to us, because some markets are sensitive to sugar acid ratios.”
Marketing to providores and high-end restaurants, who demand consistency, would also be important, according to Mr Mancini.
