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“Exhibitors, too, recognise this value to the industry and goall out to provide visitors with a great business experience. Manyhave brand new systems and technology on show, with a lot of itoperating to make a proper hands-on evaluation possible. Visitorswill also have on-site access to the top people from each of thecompanies, including many of the key people from their overseasmanufacturers and partners. Among the exhibitors looking forward to the three packed days isTania Carey from Food Processing Equipment (FPE). “We'll have the latest X-Ray technology from SmithsDetection. We've represented Smiths since February 2007. We came into contact with them through our ownefforts to develop a machine for reading the chemical lean (CL) inboxed meat. Smiths Detections overall capabilities certainly don'tjust start and stop with CL analysis. For instance, the SmithsDetection Eagle Carton FA can simultaneously analyse CL, weight andForeign Objects in-line, which offers a meat processor a wholespectrum of benefits.” Tania says the Smiths Detection Technology can be used throughoutthe food industry in so many applications where contaminantdetection is necessary. “We saw the diversity of the Smiths Detection range asadvantageous to our business as more and more we are steppingoutside of what traditionally was our core business (the meatprocessing industry).” Another exhibitor with well-advanced plans for Foodtech Packtech isNewsmith Pacific Systems, says sales manager Graeme Topp. “We're a subsidiary of Newsmith Stainless in the UK whomanufacture industrial washing machines and conveyor systems withsales throughout Europe and the USA and Australasia. Over a yearago they decided to set up a manufacturing operation based inChristchurch to supply equipment into New Zealand and Australia,and we are also manufacturing equipment to go back in to the UK.Besides conveyor, rack and tray washers for bins, trays andutensils we also manufacture conveyor systems, plastic cratestackers, loaders and unloaders, pie machines for both standardmeat pies and also for pie shells in foils, meat cookers,depositors, special purpose processing equipment and pastry glazingequipment. “Visitors to our stand will also get the good oil on the Oddyrange. Among the equipment are bread roll lines that includedivider/rounders, make-up tables and provers, and bread plait andknot machines which produce authentic looking product without theneed for skilled labour. Another range visitors can check out isfrom Oliver Douglas. They manufacture a smaller range of industrialwashers including front loading and a conveyor/tunnel washer thatallows for one person operation and a length of only three metres. “We'll also have information and displays of a whole lotmore, including Tagliavini ovens from Italy with a range of deckand rack ovens which are very economical and have very low energyconsumption; Burgess food equipment from the UK and their range ofheavy duty pastry equipment and fruit block breaking and washingequipment for raisins and sultanas; Alba and Teknoservice S.r.Lpastry equipment from Italy including pastry make up tables, andlaminating lines and croissant machines in a range of capacities. “We also supply re-manufactured equipment including completedonut lines.” Graeme says that visitors can check out new products including theOddy plait and knot machine which solves a large problemeconomically, and the range of Alba pastry equipment – whileit has been made in Europe and also exported to the USA for manyyears, it is new to this market and represents very good value. Irene Smith says that when you need new technology or equipment, itpays to compare brands. “With one visit to Foodtech Packtech you can see all the bignames and really weigh up the benefits of each before you make thebig decision. You can then be sure you are getting the very best.You'll also be able to see new technology in action and talk withthe experts about how best to solve your business problems.Exhibitors come armed with quality product. They are skilled intheir industries and are primed to give you the best possibleadvice and the best possible price on the products and services youneed. “Seminars and workshops will be also held alongside FoodtechPacktech, with details on the website as they're confirmed. “Exhibitors at Foodtech Packtech are New Zealand’smajor manufacturers, processors, producers, importers and exportersacross a wide range of industries including packaging; labels andlabelling equipment; packaging machinery; packaging systems; shrinkwrap solutions; storage systems; barcode packaging; boxes, casesand cartons; warehousing systems; baking packaging; blisterpackaging; bottles and jars; canning; food technology; processingequipment and systems; quality control technology; food and Beverage Processing Machinery ingredients; research and development; packagingmachinery, materials and systems; storage systems; distributionnetworks; meat and produce; industry associations; education;liquid packaging; tapes; fish and seafood packaging; andcontainers.” 

Sometimes I add blueberries or cut up strawberries, if I happen tohave them. They integrate well into the basic combination of fruit,and give a healthful dollop of nutrition. If you do addblueberries, be sure to do it shortly before you plan to serve thefruit salad, since blueberries tend to turn everything purple. You could use canned pineapple, but I wouldn't recommend it. It'snot that the fruit salad will taste bad, but the taste and textureof fresh pineapple is superior. If you have never cut up a fresh pineapple, don't be daunted by itsprickly leaves and rough exterior. You will need a sharp knife anda sturdy cutting board, but it's not rocket science. First cut off the top, with its sharp, spiny leaves, then cut aslice from the base. Place the pineapple upright on a cuttingboard. Place the sharp knife at the top of the fruit about ? inchinside the rough skin, and cut downward, slicing off a segment ofthe skin. Continue around the pineapple in this fashion until allthe rough skin is cut away. If there are small pieces of skin or"eyes" still adhering to the fruit, cut them away as well. Youshould now have a "naked" pineapple. With the fruit still upright, cut it vertically in half, then cuteach half in half. You should now have four large wedges. Eachwedge has a section of the core. You will see that it is slightlylighter in color than the edible fruit of the pineapple. Make along vertical cut through each wedge to cut away the core. At thispoint you will have a good sized pile of waste to discard. Whatremains is juicy fruit that you can cut into chunks. Pineapple is an excellent source of vitamin C. One cup of cutpineapple has 33 percent of the recommended dietary allowance forthis important vitamin. One cup of fresh pineapple also has all the manganese you need in aday, plus a little more. Manganese is a key component in manyenzyme systems in the body, including the enzyme superoxidedismutase. This enzyme helps to decrease the amount of freeradicals produced in the mitochondria. Mitochondria manufactureenergy in the body's cells. Be sure to choose pineapple that are heavy for their size, with nosoft spots. They should have a sweet smell at the stem end. I findthat the sweeter, riper pineapples have more gold and less green intheir coloring. While pineapple don't ripen after picking, if youleave them out a day or two before serving they will be softer andjuicier. Fruit Salad

A Western Australian berry grower says he's the first in thecountry to start processing organic Strawberry Puree. Errol Seymour is hoping to begin initial production of 2,000punnets a day, designed for children's lunchboxes. He's been using his own strawberries as well as buying in fruitfrom other growers in the state's South West, with plans toeventually export his product overseas. Mr Seymour started building his half-a-million dollar processingplant two years ago, after concerns of staying competitive againstbigger fresh fruit competitors. "We were a bit worried about our water supply being inland to keepa big enough crop going to be able to compete," he said. "The other reason why we're getting a bit nervous about juststaying in the growing business is it's getting much harder now tofind labour. And the other reason is that the big conventionalgrowers are now taking on organic growing."