Production costs and consumer acceptance of dried-on-the-vine raisins

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Published by U.S. Dept. of Agriculture, Economic Research Service in Washington .

Written in English

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  • Raisins -- Costs

Edition Notes

Book details

Statement[by Robert V. Enochian ... et al.]
SeriesAgricultural economic report ; no. 337, Agricultural economic report -- no. 337
ContributionsEnochian, Robert V, United States. Dept. of Agriculture. Economic Research Service
The Physical Object
Paginationiv, 24 p. ;
Number of Pages24
ID Numbers
Open LibraryOL14836958M

Download Production costs and consumer acceptance of dried-on-the-vine raisins

PRODUCTION COSTS AND CONSUMER ACCEPTANCE OF DRIED-ON-THE-VINE RAISINS. By Robert V. Enochîan, Mary D. Zehner, Stanley S. Johnson, and Vincent E. Petrucci.

National Economic Analysis-Division, U.S. Department of Agri- culture. Agricultural Economic Report No. ABSTRACT It would have been costlier in ^ to produce California raisins by. Production costs and consumer acceptance of dried-on-the-vine raisins.

Washington, D.C.: U.S. Dept. of Agriculture, Economic Research Service, (OCoLC) Sample costs to establish a vineyard with an overhead trellis system to produce dried-on-the-vine (DOV) raisins are presented in this study.

This study is intended as a guide only, and can be used to make production decisions, determine potential returns, prepare budgets and evaluate production. However, consumer acceptance data suggested that most people prefer Selma Pete raisins and raisins from the most mature Fiesta grapes, all of which were made from grapes with >=.

In order to satisfy the demand for food grade purity and combine it with consumer acceptance, some researchers have proposed the use of fruit pieces as cell immobilisation carriers for wine or beer production (Bekatorou et al., ; Kourkoutas, Komaitis, Koutinas, & Kanellaki, ) and reported products with fine taste and aroma and a.

See how grapes are dried to become raisins, ready to buy in the shops - Duration: Eat Happy Proj views. The technique for making raisins has been known since ancient times and evidence of their production has been found in the writings of ancient Egyptians.

Currently, over million lb ( million kg) of raisins are sold each year in the United States, and that number is expected to increase because raisins are recognized as a healthy snack.

FULL TERMS AND CONDITIONS. Win 1 of limited edition Countdown to Christmas Recipe Books produced by Charlotte White. Closing date: 20 th November 1. Eligibility: Prize Draw is open to UK residents aged 18 or over only excluding employees or agents of California Raisins or any of its group companies or their families or households or anyone professionally connected to this Prize Draw.

The production cost considers the remuneration of all the factors that contribute to the making of a bottle of wine, including both the explicit and implicit costs. The former also accounts for such items as the inputs that the owner׳s family provide in a family-run business (i.e., family labour, land opportunity cost).

Over 80 years of UC research plus industry and grower experience and innovation are brought together in this production manual. Covers all aspects of the California system of raisin production from vineyard planting and development, pest management, cultural practices, harvesting, drying, handling, and economic considerations, to inspection and marketing.5/5(1).

Dried on the vine is the raisin method emerging in California, and is explained by CAPS Farm Manager Ken Peters. In this case, the vines are clipped and then the grapes dry in. Raisins on the Vine are definitely "out of the box!" Picked at the peak of maturity, these super sweet "Flame" raisins are sun-ripened on the vine making them more plump and sweet than regular boxed raisins.

These rich amber-colored clusters add elegance to cheese platters and fruit plates. Kids love to pluck the little gems off the vines for a healthy fresh snack in school lunches. In contrast, DOV raisins are dried on the vine at temperatures closer to ambient and it takes 30 to 40 days to complete the drying process.

The potential for drying raisins on the vine was first noted by scientists working at the UC Kearney Research and Extension Center (KREC) in Product Description. Raisins on the Vine A New Kind of Raisin. % Natural Flame Seedless Grapes Sun-Dried on the Vine. Mojave Gold LLC’s Raisins on the Vine are picked at the peak of maturity, sun-ripened and dried on the vine for richer flavor.

Large in size, dark in color, and rich in flavor, Raisins on the Vine are taking the US market by storm. dried raisins. They are also rounder and After more than a century of hand-harvesting and drying grapes on trays to produce raisins, California growers now have an economically viable alternative.

The alternate bearing, dried-on-vine method (WRAB DOV) developed by Kearney scientists reduces production costs and can be used with existing trellises. The first grape cultivar selected for natural DOV raisin production, ‘DOVine’, was released in Two additional cultivars intended for DOV raisin production, ‘Diamond Muscat’ and ‘Selma Pete’, were released in andrespectively.

Growers considering the development of a new DOV vineyard may find it difficult to make an. These raisins on the vine are a lovely and tasty accompaniment to any cheese platter.

They are seedless and full of flavor. Also ideal for plum puddings and fruit cakes. A half pound is roughly equivalent to 4 full clusters of raisins. The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products.

In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. In terms of appearance, the biggest difference was the fact that tray-dried raisins have larger wrinkles than raisins dried on the vine.

For the consumer taste test, the scientists recruited people who eat raisins at least once a week and asked them to rate the raisins on a 9-point scale, with 1 representing "dislike extremely" and 9. Production costs and consumer acceptance of dried-on-the-vine raisins.

() AER Costs of producing food grains, feed grains, oilseeds, and cotton, () AER A profile of U.S. comprehensive health planning areas.

() AERSup. The University of California Cooperative Extension Service estimates that cash costs to produce a ton of raisins is about $ In many years, the average price received by growers is less than this level. The average price received by growers for the crop year is estimated to be $/ton, which is close to break-even level for cash costs.

A ton of grapes yields about bottles of wine, and so can add anywhere from roughly $ to $14 to the production cost of a single bottle. And if you want to buy your own land, get in line. Raisins on the vine are a unique raisin with a special process that uses no chemicals or machines.

We are the only quality producer of Raisins on the Vine and you will soon learn why when you taste just one of our plump, juicy and sweet raisins. Here is a short paragraph about the process.

The U.S. Bureau of Labor Statistics (BLS) Consumer Expenditure Survey reports how much households spend on food, the U.S. Department of Agriculture reports the farm share of retail food prices, and land-grant universities prepare cost-of-production budgets that show labor’s cost of producing various commodities.

Growers experiment with dried-on-the-vine raisins When dried-on-the-vine (DOV) grapes were first introduced to California growers several years ago, it seemed like a win/win situation. Instead of cutting clusters of grapes and leaving them to dry on trays on the ground, growers could cut the vines and let them hang on the trellises to dry.

Golden Raisins 2 LB Bag - Premium Large Seedless Dried Sultanas from South Africa - No Added Sugar | by Spicy World out of 5 stars $ Sun-Maid Natural Raisins - Dried Fruit Snacks Healthy snacks for kids - 72oz (lbs total) out of 5 stars 1, $ Reviews: 2.

The study used a partial budgeting approach to compare cost and profitability for established vineyards forand thus ignored transition costs. Data were obtained from UC Davis cost studies for organic and conventional grape production in other regions of California in previous years.

Adjustments made to these costs to account for changes. Searching for the best winemaking equipment always has fruitful results at Consumer Fresh Winemakers. From de-stemmers to hydrometers, bottles to corks, we carry a truly comprehensive collection of tools you need to make your wine a big splash.

the appropriate cost centers. Second, certain G&A costs must be allocated to all the other cost centers. Finally, production costs (crush, fermentation, aging, and bottling costs) must be capitalized to inventory while the balance of costs (remaining G&A and marketing) is deducted currently.

Raisins, mentioned in the Bible in the era of King David about 1, BC, are dried grapes. Green grapes normally have 22 to 26 percent sugar; drying reduces the amount of water so that raisins have 60 percent sugar by weight. The US was the largest producer of raisins untilwhen Turkey’s production surpassed that of the US.

For the new fiscal year, the company projects a production increase of 25 percent. It has instructed its sales force to aggressively distribute and promote its printers.

The CEO is sure the market will absorb more product if the sales force is determined and assertive. Fujifilm appears to have a _____ orientation. market b. production c. sales. Once cooled, the raisins should absorb the moisture.

A third option is to revive the raisins in the oven. Between layers of paper towels, spread the raisins on a cookie sheet and place them in a degree Fahrenheit oven for 20 to 25 minutes. Keep a close watch. Cooking for too long can do the opposite effect and overdry the raisins.

Sunpreme raisins, bred by now-retired USDA breeder David Ramming, promise a nearly labor-free raisin production system. Traditionally, raisins are picked and placed on paper trays on the vineyard floor to dry.

The development of dried-on-the-vine varieties opened the door to greater mechanization. And the process used to harvest Selma Pete raisins is almost completely mechanized, Burgess added, which reduces the company’s labor costs by a whopping 40 to 50 percent.

“We’re competing with countries like Turkey and Afghanistan,” Burgess said. “All of those places have much cheaper labor costs than the United States. Indirect production materials average $ per case of wine.

• Lab expenses: Lab expenses of $8, are incurred for lab supplies and equipment. The lab is used by the production supervisor and the winemaster to test the grapes and wine at various stages of production. Advanced Winemaking Books 04/12/9.

Principles and Practices of Winemaking - Authored by the viticulture and enology professors from the University of California at Davis, this text provides in-depth, albeit highly technical information on practically every aspect of modern winemaking and equipment.

It is designed to be used as a teaching aid and is definately geared towards professional. The study focuses on production of tray-dried raisins in the southern San Joaquin Valley. The study is based upon a hypothetical farm using common practices in the region. Input and reviews were provided by farm advisors, researchers and local growers.

The study shows current per-acre costs to establish and produce raisins. I have read your articles and books over the years with great enjoyment. I was particularly interested by your article in the Financial Times of 16 Septemberon the costs of making Bordeaux, as I bought a vineyard four years ago making Bordeaux Supérieur.

It is unusual to see a wine writer looking at the economics of production. The raisins are, again, to do with flavour but also to do with smoothness/mouthfeel (I think) and add body to the wine. I don't think this would be necessary in blackberry or other fruity wines but for flower/sap wines it's probably desirable.

You're right, some experimentation. We divide this cost by the tons to arrive at the cost of barrels per ton ($). Each ton produces 60 cases of wine. You buy the Cabernet grapes ($1,/ton), add the barrels ($/ton) and divide the total ($1,) by the number of cases (60) to arrive at a cost per case ($32).

Production and Export. —The production of Smyrna raisins and dried grapes has enormously increased during the last few years. Inthe average crop was only from six to eight thousand tons. Inthis had increased to nineteen thousand tons, and in we find the export from Smyrna to be forty-eight thousand tons.

To achieve acceptance first by the regulatory authorities and then by consumers will require an overall evaluation of each of these novel processes. Food waste management. Approximately 30 to 40% of raw food materials and ingredients are lost between the points of production .These are the world’s sweetest raisins grown and dried on the vine without chemicals.

The major reason so many companies use sugar instead of xylitol is that sugar cost $ per lb., whereas xylitol costs $ per lb. offered in in test markets and within a few short months developed a strong following with tremendous Reviews:

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