CO2 FOR BERRIES

Longer Shelf Life

Perishable Preservation?Technologies

CO 2 for Pallets and Berries

Fresher,

longer-lasting berries…

FROM FIELD

TO FORK!

CO2 Technologies was formed in 1999 using a patented technology process that was originally developed in the aerospace industry. Over the next 6 years extensive testing and research was carried out to create viable products that could be used to preserve everything from meats, seafood, flowers and produce items.

In 2005, Dan Brigham and Greg Sabosky created CO2 West, Inc. after purchasing the proprietary rights from the parent company, thereby allowing them the exclusive use of the technology throughout the strawberry industry.

Since that time, they have made it deliverable at a cost that allows a quick return on investment - in a matter of days, and in some cases hours.

In 2007 tests conducted at Cal Poly San Luis Obispo confirmed that CO2 Technologies fared better than berries shipped in sealed pallet with the "traditional" treatment.

Click here for more detailed test results!

This new patented technology has applications from the point of harvest to the point of consumption.

The benefits are far reaching:
a. We can reduce the billions of pounds of perishable foods that are thrown away annually.
b. Reducing the amount of waste going to landfills will have positive economic benefits to all communities.
c. All perishable foods will be more wholesome and safer to eat.

CARBON DIOXIDE AND STRAWBERRIES

For more than 25 years, the industry has been using carbon dioxide (CO₂) to control the growth of botrytis (gray mold) not only on Strawberries but also on raspberries and blackberries.? Carbon dioxide is an anti-microbial gas and it has been proven to be an effective inhibitor to the growth of bacteria.

CO₂ Technologies offers a new delivery system that will not only inhibit the growth of bacteria, but will deliver a more wholesome berry with a longer shelf life for the retailer and consumer.

HOW DO WE DIFFER FROM THE ?25 YEAR OLD SYSTEM??

We deliver the precise amount of CO₂ required on a continuous basis with a CO₂vapor that keeps the surface of the berries smooth and bright, yet with enough carbon dioxide in the bag to control the growth of botrytis.? This is done with a computer calculation of the hear space of the pallet and the gas release required.

The original 25 year-old system for subjecting pallets of berries to CO₂uses a tank of CO₂, which subjects the berries to a very dry, low temperature gas that dehydrates the surface of the berries.

BENEFITS TO THE INDUSTRY

·??????? The new CO₂System requires less handling by the shipper during the ?gas process?, which results in fewer rejects because of bruising.

·??????? The berries will arrive at the distributor or retail warehouse with a firmer, brighter appearance because of our gas vapor approach (versus the harsh, low temperature, dry gas applied by the old system).

·??????? Consumers buy fresh food with their eyes.? The berries will look better and sales will increase.

·??????? Shrink loss due to berry spoilage before being sold will go down.? It is a win-win for the grower, shipper, retailer, and consumer.

·??????? AND: This new technology, with its benefits to the industry, is available at no increase in cost.

No machinery required to use CO2 Technologies.

1. Remove 2 pads from box

2. Place both pads on top of pallet under cardboard cap.

3. Place bag over pallet.

TREATMENT COMPLETE!

Pads produce CO2 immediately and continuously.

DO NOT SEAL BAG

For more information on how CO2 Technologies and
CO2 West can improve your berry program contact:

CO2 West Inc.
760-801-0225
Info@LongerShelfLife.com
www.CO2West.com

COMO UTILIZAR las TECNOLOGIAS CO2
Aqui
PARA ESPATULAS
de FRESA