Yantai Builds Asia's Largest Pectin Production Base

China Daily ^ | January 10, 2008 | By Ju Chuanjiang and Zhao Ruixue

[JACKRUSSELL]

China's first 2000-ton standardized pectin production line, belonging to Andre Juice Group, went full stream ahead yesterday in Shandong, making it the largest pectin production base in Asia.

"We hold independent Intellectual Property Rights for these advanced technologies. The production line is in line with global standards, making the company one of the six largest pectin producers in the world," said Ole Moesgaard Jakobsen, executive president of Yantai Andre Pectin Co Ltd, located in the Mouping development zone.

Pectin is distilled from residue squeezed from fruits. It is widely used in producing dairy, candy, jam, beverage and medicine products. For a long time the technology has been controlled by a handful of western developed countries.

"Large-scale production of pectin is of great significance to our country's food industry," Jiang Yunguo, an official at the National Development and Reform Commission said.

"Large-scale production of pectin contributes a lot to the complete process of juice production," said Hu Xiaosong, a professor from China Agricultural University.

The Andre company is the largest juice producer in China. More than 20 percent of juice exported from China comes from Andre company.

The company has developed different kinds of pectin used in producing jam, candy, beverages, dairy and health products. The pectin it produces has been exported to Japan, the Middle East, East and South Asia, Europe, America, Africa and other regions.

As of now, the Andre company has H-shares in the Hong Kong stock market; A-shares are expected this year.

[JACKRUSSELL]

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[metmom]

oh, yippee. Now even home canning isn’t safe from the Chinese.

[Wally_Kalbacken]

All your pectin are ours!

[reformedliberal]

Emeril to the rescue:

Homemade Pectin
Recipe from Preserving the Taste by Edon Waycott (Hearst Books)

Show: Emeril Live
Episode: Canning & Pickling

2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)

4 cups water

In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6460,00.html

I have no idea why pectin is used in anything other than jam, though.

[metmom]

Thanks for the recipe. We live in apple country here in NY and can get virtually ANY kind of apple locally. I like the idea of having back up should the need ever arise.