Bandar Seri Begawan, 4th July 2012 - The Closing Ceremony of the ASEAN Working Group Agricultural Training And Extension Regional Seminar on Food Processing Technology – Drinks and Beverages” was held on the 4th July, 2012, at the Centre Point Hotel, Gadong Brunei Darussalam. The Certificate of Appreciation was presented to the speakers, then the Certificate of Attendance was given away to the participants that followed by the closing of the 2-day seminar by Yang Mulia Dayang Hajah Aidah Binti Haji Mohd Hanifah, Acting Director of Agriculture and Agrifood, Ministry of Industry and Primary Resources, Brunei Darussalam.
The seminar was attended by 47 participants including local Small and Medium Entrepreneurs (SMEs), Village Consultative Councils (MPKs) and 8 regional participants from ASEAN countries. The seminar was also be attended by officers from the Department of Agriculture and Agrifood.
Prior to the Closing Ceremony, a Wrap-Up Session was conducted that highlighted several outcomes and recommendations that can be disseminated to Small and Medium Entrepreneurs involved in Agriculture and Agrifood Industries pertaining to Drink and Beverages, such as lectures:
1. “Introduction of Status of Agro-based Beverages Processing in Brunei Darussalam” by Hjh Khartini binti Hj Musa, Head of Agrifood Development Division, highlighting the status and challenges of agro-based beverages processing in Brunei Darussalam as well as the roles of DOAA in supporting the beverages processing industry.
2. “Raw Material Handling and Storage” by Ms Divina Alcasabas where she highlighted the importance of “Harvest and Field Handling” of fruits and vegetables, “Transportation/Hauling” of selected raw material from the farm, “Receiving and Storage” of raw materials considering the specification and other conditions essential for appropriate storage, and the items that should undergone “Sanitation”.
3. “PHYSICO-CHEMICAL AND NUTRITIONAL VALUE OF JUICE” by Ms Divina Alcasabas highlighted the physico-chemical characteristics played a significant role for both technological research and processing practice in determining the best use of fruits for different purposes and the nutritional benefits in juices could be derived in most fruits considering specific quality such as colour measurements, pulp content, oil content, ascorbic acid and sucrose content of the fruits.
4. “Fruit Pulp Processing Technology” by Mr. Gary Broome shared information on suitable fruit typesfor juices, soup, squash, chutney, preserve, concentrate, purees. Units of operation in a form of flow diagrams on the fruit pulp processing technologies were well illustrated and explained during his presentation. He also introduced a number of processing equipment used in the fruit pulp processing technology. 7 basic quality tools for conducting quality control were mentioned.
5. “Juice Processing Technology” by Mr. Gary Broome shared information on suitable fruit types for single strength juices, purees and concentrates. Units of operation in a form of flow diagrams involved in juice manufacturing were well illustrated and explained with mentioning some of the quality criteria for juicing and press factors influencing juice yield and quality during his presentation. He also introduced a number of processing equipment used in the juice processing technology including equipment used for fruit crushing, pressing and pulp wash extraction. 7 basic quality tools for conducting quality control were mentioned.
6. “Beverage Production Technology” by Mr. Gary Broome explained suitable fruit types and product types. Units of operation in a form of flow diagrams involved in beverage production technology were well illustrated and explained with mentioning the description of raw materials such as carbonated water, sources of raw material, mixing ingredients, carbonating the beverage as well as filling and packaging. Quality control emphasizes on the compliance of water quality standards.
7. “Herbal Dust Tea Processing Technology” by Ms. Divina Alcasabas introduced various types of tea based on processing, herbal tea according to its functionality, dust tea according to grades, tea grades and tea grading. She also explained processes involved in tea production including Quality Control Measures and the basic requirement of quality control.
8. “FOOD LEGISLATION IN BRUNEI DARUSSALAM” by Ms. Mahani Hj Muhammad from Ministry of Health, Brunei Darussalam. She has informed us with existing food legislation to be complied by our food processors.
9. “PACKAGING AND LABELLING SYSTEM OF BEVERAGES” by Mr. Gary Broome. Among the content being discussed in this presentation were types of packaging mainly used for beverages, regulatory bodies governing the packaging and labeling systems for drinks and beverages and the trends in beverage packaging.
10. “Storage ad Supply Chain Management System” by Mr. Gary Broome where he defined what a supply chain is, the elements and considerations involved in the supply chain as well as the market expectations. He also highlighted the importance of storage and supply chain management system including considerations to be made during harvesting, handling and post harvest storage in order to gain benefits in the drink and beverage industry. Others that have been discussed were the storage facilities such as warehouse, Inventory for sales restriction, JIT= Just In Time concept to reduce costs of storage, Supply Chain Collaboration to achieve mutual goals and to match with supply and demand, Essential Regulatory in the entire process, Transport, Transport Systems, New Technologies involved in supply chain management such as port-ship-port solutions.