Economic Feasibility of Radiation-Pasteurizing Fresh Strawberries, Peaches, Tomatoes, Grapes, Oranges, and Grapefruit

John H. Droge

No 320332, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: Excerpts from the Introduction: Much effort has been expended to find a method of preserving perishable food in a condition closely approximating its natural fresh qualities. Several processes including canning, freezing, drying, and freeze-drying have been developed but all involve some changes in the physical characteristics of fresh perishable foods. Two commonly recognized and closely related problems in handling and marketing fresh produce are (1) high spoilage losses, and (2) short shelf life. Low-dose ionizing radiation pasteurization appears promising as a method of reducing spoilage and extending shelf life while retaining natural fresh qualities. Technical research has progressed to a point where an evaluation of the economic feasibility of this new process is needed. To develop this objective requires information on (1) trade and consumer acceptance; (2) costs and benefits of radiation processing compared to other processes currently in use; and (3) the probable effect of radiation processing on prices, supplies, and market structure of commodities considered. The opinion survey described in this report is a first step in determining the economic feasibility of pasteurizing selected fresh produce with radiation.

Keywords: Crop Production/Industries; Food Consumption/Nutrition/Food Safety; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 36
Date: 1963-08
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersmp:320332

DOI: 10.22004/ag.econ.320332

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