Abstract
Abstract Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, Egypt. It was implemented under the National Industrial Pollution Prevention Programmers (NIPPP). NIPPP focuses on the introduction and promotion of low-cost improvement measures, which can be easily and quickly implemented by factories. It also emphasizes the importance of economic benefits of any such intervention, particularly those with short pay-back periods. A summary of how these improvements were identified and the underlying problems solved, follows. Waste minimization through improved quality control procedures was implemented at Edfina Company for Preserved Foods, Alexandria, Egypt. A number of interventions costing LE 65,200 (Egyptian Pound) have yielded annual savings of LE 382,622. Quality control training and the implementation of Hazard Analysis and Critical Control Point (HACCP) system will lead to improved product quality and further savings. Although it is difficult to quantify at this stage further savings of LE 550,000 could be expected in the short term.
Highlights
Edfina is a public sector company and its factory at Montazah, Alexandria is one of the largest producer of preserved foods in Egypt
Green beans contain folate, thiamin, riboflavin, iron, magnesium, and potassium. This is followed by steam cooking, rapid cooling and final sorting
Employee training, improved process monitoring and the preventative approach of Hazard Analysis and Critical Control Point (HACCP) have led to greater efficiencies and operational controls yielding benefits that are better quantified over time
Summary
Jam Fresh Fruits Fruits are sorted, washed, peeled cut. Concentrate is packed in tin cans, or jam pots, sterilized and Stored [6,7,8]. Frozen Vegetables Fresh Vegetables fresh are received, weighed, sorted, trimmed, peeled and cut manually. Peeled vegetables are sorted, blanched, frozen, sieved, and packed in pouches. Frozen vegetables are vegetables that have had their temperature reduced and maintained to below their freezing point for the purpose of storage and transportation until they are ready to be eaten (Table 4). They may be commercially packaged or frozen at home. A wide range of frozen vegetables are sold in supermarkets [9,10]
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