Parsons puts the squeeze on cherries in search of value added market was in Keremeos on July 10, processing cherries at Parsons Fruit Stand. was in Keremeos on July 10, processing cherries at Parsons Fruit Stand.

Kristen and Remo Trovato have modified their mobile juicing machinery to handle fruits other than apples in a bid to extend their juicing season by a couple of months.

“We’re targetting cherries, but we can do other berries,” said Kristen Trovato. “We can also produce fruit pulp from plums, peaches and apricots.”

The Trovatos employ a two stage method to process berry crops. First the fruit is pulped, then an enzyme is added to break down pectin. A couple of days later the juice it siphoned out.

Quentin Parsons is hoping to access new markets with the product.


“This is our first time making cherry juice,” he said. “I have restuarants in Banff, Lake Louise and Calgary that I can supply. We’ll see if we can develop a new product.” Parsons has juiced apples and pear in previous years.

The cherries used for juicing are either picked specifically for the purpose, or come off the sorting line as seconds, presenting Parsons with a value added opportunity for culls. Two thousand litres of cherry pulp will result in 1,200 of juice, possibly more.



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