Symrise partnership to promote cultivation of white grapefruit in South Africa

06 Jul 2020 --- Symrise has entered into a partnership with South African white grapefruit supplier Klaus Böcker. The German company has installed technological equipment into the production line of white grapefruit enabling the upcycling of side streams that would otherwise go to waste. This approach will enable Symrise to improve its environmental footprint and also to expand its citrus range with further unique taste profiles.

The company also intends to invest in long-term partnerships with South African farmers to improve agricultural practices and good yields, delivering high-quality products while supporting local families. The cooperative unites nine large-scale and 96 small-scale farmers. The factory Nkwaleni Processors in the KwaZulu-Natal province on the East Coast of the country can process up to 50,000 tons of citrus fruit per year and is specialized in processing grapefruit.

South Africa cultivates many different citrus fruits such as oranges, mandarins, lemons and grapefruits. Its province KwaZulu-Natal is becoming increasingly important for the stable supply of white grapefruits and their unique taste. Symrise has recognized this growth potential and wants to engage in the region, first in the targeted development of agricultural know-how, second in exciting qualified young talents about agricultural professions, in a journey to support South Africa’s efforts in building economic stability.

White grapefruit provides a valuable raw material to Symrise to produce signature tastes for confectionery and beverages. It attaches particular importance to its suppliers incorporating sustainability factors. 

Growing citrus demand
Speaking to FoodIngredientsFirst, Stephan Raeker, Global Competence Director Citrus at Symrise says citrus fruits are mainly processed for their juice besides other by-products like peel oils and the driver of demand is the beverage industry worldwide. “This is true for all citrus and for grapefruit in particular. Overall, besides beverages, citrus by-products are used in various foods [savory and sweet], in household cleaners, perfumes and almost anything that is flavored or scented worldwide,” he notes. 

Consumers are always looking for variations in taste, yet they often prefer slight variations without too much complexity or deviation from known and learned tastes, reveals Raeker. “This makes the whole citrus sector so interesting, as almost 50 percent of flavored beverages are citrus flavored, and the variety in citrus is so vast that variation is easy to achieve,’ he adds. 

White grapefruit provides a valuable raw material to Symrise to produce signature tastes for confectionery and beverages.White grapefruit taste is harsher than the pink or red varieties which tend to be milder, according to Raeker. “This is also the reason why white fresh fruits are not so much in favor with consumers any more, they prefer the milder pink and red ones, also because they look nicer. This would sound that white grapefruit has no rationale for surviving – but the processing industry loves it because the white variety is mainly used in the beverage industry. It gives soft drinks – and alcoholic drinks alike – a certain freshness and tardiness, and that makes it so important also for the future. Especially young adults like this taste profile which is thus used in adult soft drinks and alcohol alternatives,” he elaborates. 

Moreover, grapefruit is mainly mixed with lemon in many beverage applications worldwide. But there are also new combinations with botanicals, especially herbs like thyme and basil that work well, highlights Raeker.

He also flags seeing an increased demand for fresh fruits – especially oranges – at the beginning of the COVID-19 pandemic, but this has leveled off since. “For processed fruits there was no change in demand but there were delays in supply, as COVID-19 also affected the supply chains internationally. Meanwhile this has again turned back to normal more or less ,” he asserts. 

“Thanks to the factory in South Africa, we gained access to citrus fruit of the highest quality and can guarantee stable supply of the taste to our customers and consumers,” Raeker continues. “To secure this valuable raw material, we invest locally in technology and work towards including training as well. This shall help create a perspective for current farmers and the next generation. Also, we are extending our sustainable citrus footprint and add white grapefruit to our extensive citrus portfolio,” he explains. 

Sustainability in investments
The approach will also support young South Africans. Their communities received land during the country’s democratization process. Now, the knowledge and resources to use it agriculturally will be helpful. For this reason, Symrise is co-developing plans with farmer partners to train the next generation in good agricultural practices and business skills. 

Symrise also invests in factory equipment, which includes its patented SymTrap technology which accesses valuable side streams from the juice concentration process and helps to avoid waste by turning these aroma materials into signature taste solutions.

Furthermore, Symrise commits to sustainability in other areas. Most of the company’s South African partners are certified according to the Global G.A.P. and Sustainability Initiative of South Africa (SIZA) sustainability standards. Going further, they work with beekeepers in the KwaZulu-Natal province, because the insects pollinate valuable flowers and thus contribute to conserving the wealth of nature. This not only helps biodiversity but also ensures optimum fruit yield, the company says. 

“With our sustainable investments, we are helping people in South Africa to earn their own living,” adds Raeker. “This is how we are investing in the future of the region, which will in turn contribute to securing the future supply of high-quality signature taste citrus fruits,” he concludes. 

By Elizabeth Green