What is in this article?:
- New muscadine products benefit North Carolina grape growers
- Dream became a reality
A grape smoothie is just one of many products with powerful potential, thanks to a CALS partnership with muscadine growers.
THE PARTNERS in a project related to muscadine grapes walk through a Cottle Farms vineyard. Pictured are Keith Harrris, Ron Cottle and Sanja Cvitkusic (in front), and Whit Jones and Amanda Draut (behind).
Dream became a reality
In fall 2011, Jones’ dream became a reality, in the form of a shelf-stable bottled smoothie called Muscadine Time.
Success has been steadily coming. Cottle Farms harvested their first muscadines in 2011, and volume should increase substantially over the next two years, Jones said.
He and Ron Cottle have contracted with U.S. Foodservice to distribute whole, frozen muscadines to Port City Java, and they’ve partnered with a Canadian grocery chain to sell fresh muscadine grapes in 2012.
Jones also has met with representatives from the Carolina Panthers football team, who have expressed interest in incorporating frozen muscadine grapes into the team’s diet next year.
Cottle Farms soon will begin operating its own bottling line in Duplin County. Other muscadine products such as popsicles, ice cream, pie filling and baby food will be investigated in the future, Jones said.
Jones praised Harris as “a crucial link in the chain.”
Harris and his team specialize in understanding the health-related properties of foods, and they also examine how processing affects the product, considering everything from appearance to nutrient retention.
“There is a tendency to believe that processing is 100 percent negative in terms of its effect on nutrients,” Harris said. “That’s not always the case. In some instances, processing actually can improve the body’s ability to access nutrients.”
One of Harris’ master’s students, Amanda Draut, is conducting research on the affect of microwave processing on nutrient retention in muscadine purees.
“Through Amanda’s work, we’ve found that many of the nutrients in muscadine grapes stand up very well to even very harsh heat processing,” Harris said.
Another of Harris’ master’s students, Sanja Cvitkusic, is conducting a human clinical trial examining the effects of muscadines on blood sugar control in normal versus overweight individuals.
“Sanja’s study represents another way of looking at this overall effect of the product on human health … and a much more important way, because it involves real people,” Harris said.
All of the grapes used in both Draut’s and Cvitkusic’s studies have come from Cottle Farms.
The researchers are just beginning to examine the product’s effect on athletic performance and its ability to help the body recover from exertion.
The bottom line on these projects, Harris said, is simple: help the growers.
“To be intimately involved in this process and see it evolve from an idea to a product on a store shelf is very cool,” Harris said.
“We want to be sure that everything we do is benefitting farmers,” he said. “Our role is as adviser to them, to make sure that at each step of the process we’re guiding farmers or producers the right way. That’s the purpose of the land-grant mission, to benefit the state of North Carolina. That’s why we’re here.”
(To get some idea as to what North Carolina growers are facing in trying to market their muscadines, visit http://southeastfarmpress.com/orchard-crops/marketing-mess-north-carolina-muscadine-growers).