A Japanese company is pumping $1.5 million into its Timaru juice factory to expand its product range.
Juice Products New Zealand chief executive Noboru Saeki confirmed on Monday the company was spending $1.5m on an aseptic production line and an extraction line for puree at its Washdyke processing plant. Mango Pulp Processing Line
Saeki said the company planned to install the extraction line in August and the aseptic production line in September. As well as producing carrot puree, a production trial scheduled for October would use kale, cabbage and broccoli.
The factory's existing equipment meant its final juiced product had to be shipped frozen in drums. The aseptic production line would allow it to be shipped at room temperature, saving shipping costs.
The new equipment could also be used to make juice with pulp.
Although the factory's existing workers could handle the equipment during production trials, extra workers would be needed later. Saeki said it was too soon to estimate how many would be required.
Once commercial production on the new line began, the company would be able to process a much wider range of fruits, vegetables and berries.
Saeki said the factory would target its expanded product range at the United States and Japan first, before marketing it to other Asian consumers.
The Sumitomo Corporation announced in November 2011 it had received Overseas Investment Office approval to buy the factory, which opened in June 2008, and had plans to expand its product range in the next three to five years.
Saeki moved to Timaru from Tokyo when Sumitomo took over the operation. He, his wife and two daughters had been enjoying the "quiet life" in a town whose traffic paled in comparison with the city of 13 million people.
"I like it. People are kind," Saeki said.
Tomato Paste Production Line Timaru business mentor and former Sumitomo managing director Blue May says although green vegetables are associated with health in many Western countries, Japanese people typically consider orange and purple vegetables to be the healthiest. As well as orange carrots, purple and yellow varieties pass through the factory's juicing line, which processes 60-70 per cent of New Zealand's carrot crop.