GB2373429A

GB2373429A - A method or process for delivery of crop products to a point of sale

Info

Publication number: GB2373429A
Application number: GB0212453A
Authority: GB
Inventors: Christopher Owen Wenham; Andrew Nicholas Waterfall
Original assignee: Salvesen Logistics Ltd
Current assignee: Salvesen Logistics Ltd
Priority date: 2000-08-23
Filing date: 2001-08-23
Publication date: 2002-09-25
Anticipated expiration: 2021-08-23
Also published as: GB0212453D0; GB2373429B

Abstract

There is a perceived taste reduction in "frozen vegetables" as compared to "fresh vegetables", and need in the mind of the consumer for a "natural" or "fresh" product. The present invention therefore provides a method of providing a crop product to a point of sale comprising the steps of: harvesting the crop product; cleaning the crop product; freezing the crop product; defrosting/tempering the crop product; and delivering or displaying the crop product to or at the point of sale. In one embodiment the crop product is partly blanched prior to freezing to reduce enzyme activity. After or during defrosting, the crop product is subjected to gas flushing. The crop product comprises a vegetable product, eg peas or sweetcorn, or a fruit product, eg a berry fruit.

Description

IMPROVEMENTS RELATING TO FOODSTUFFS FIELD OF INVENTION

This invention relates to food and to foodstuffs, and in particular, though not exclusively, to a method or process for delivery of crop products such as vegetables and fruits to a point of sale or point of use. The invention further concerns a related crop product and an apparatus involved in the delivery process.

BACKGROUND TO INVENTION Well known freezing processes for"frozen vegetables" have been practised for at least the last 20 to 30 years.

The tried and tested freezing processes involve"blanching" of the vegetables prior to IQF (Individual Quick Freezing).

In the prior art blanching often involves immersion and passing of the vegetables in and through hot or boiling water, or by immersing and passing the vegetables in and through an atmosphere of steam. For example, in one instance of the prior art, peas may be passed through water at a predetermined temperature for a predetermined dwell time. In the prior art a primary purpose of the blanching step is to substantially wholly inactivate enzyme activity of the vegetables, therefore increasing the frozen shelf life of the product. This is further enhanced by rapid cooling and rapid IQF in order to preserve the vegetable product. The blanching step is typically carried out using

a so-called in-line blancher or a rotary blancher.

A problem exists in that there is a perceived taste reduction in"frozen vegetables"as compared to"fresh vegetables". There is also a need in the mind of the consumer for a"natural"product or"fresh"product.

However, there are problems associated in the provision of fresh products, such as fresh peas, year round. Fresh peas are seasonal-normally harvested in the Northern hemisphere between June and August-and therefore fresh peas are only available in Northern hemisphere countries during that period of time.

It is an object of the present invention to obviate or at least mitigate the aforementioned problems/disadvantages in the prior art.

It is a further objection of the present invention to seek to fill a need by providing a"natural"product year round which seeks to have at least the same taste properties as a fresh product.

It is a further object of at least one embodiment of at least one aspect of the present invention to provide crop product marketable alongside"fresh"crop products, especially vegetable products (and in particular fresh peas and sweetcorn), year round in supermarkets or the like, so as to seek a replacement to current supplies of both UK and imported podded peas (that is taken out of the pod) which are normally sold in fresh vegetable cabinets.

It is a further object of at least one embodiment of at least one aspect of the present invention to provide a process for providing a vegetable product to a point of sale which uses substantially the same plant and machinery current used for the production of frozen peas normally during June to August each season.

It is a further object of at least one embodiment of at least one aspect of the present invention to provide a method of providing a crop product to a point of sale and which is sold alongside"fresh products", but which has been frozen prior to sale yet has not been denatured as much as a typical frozen crop product.

It is a further object of at least one embodiment of at least one aspect of the present invention to provide a vegetable product which in its raw form is not. subjected to any form of heating or"blanching"process prior to freezing-or at least any form of heating or"blanching" which substantially deactivates enzyme activity.

SUMMARY OF INVENTION According to a first aspect of the present invention there is provided a method of providing a crop product to a point of sale comprising the steps of: harvesting the crop product; cleaning the crop product; freezing the crop product; defrosting the crop product;

delivering or displaying the crop product to or at the point of sale.

In the art the terms"tenderising"and"tempering"are synonymous with"defrosting".

According to a second aspect of the present invention there is provided a process for providing a crop product to a point of sale including the steps of: freezing the crop product, and subsequently defrosting the crop product.

According to a third aspect of the present invention there is provided a process of providing a crop product to a point of sale including the steps of: freezing the crop product; and subsequently defrosting the crop product, and wherein the crop product is not blanched so as to substantially inactivate enzyme activity of the vegetable product prior to freezing.

In this third aspect the crop product may not be blanched at all or may only be partly blanched so as to only partly inactivate enzyme activity.

According to a fourth aspect of the present invention, there is provided a method of providing a crop product to a point of sale comprising the steps of: harvesting the crop product; blanching the crop product so as to substantially inactivate enzyme activity of the crop product; freezing the crop product;

defrosting the crop product, and delivering or displaying the crop product to or at the point of sale.

The Applicant intends to market crop products according to the present invention under the name "TENDAFROST" (Trade Mark).

Preferably, in any of the aforementioned methods/processes after or during defrosting the crop product may be subjected to gas flushing. Gas flushing may comprise exposing the crop product to an atmosphere of a gas or gases which reduce respiration of the crop product, that is, the rate at which the crop product intakes Oxygen.

The gas may substantially comprise Nitrogen (N2).

Alternatively, the gases may comprise around 5% Carbon Dioxide (CO,), 5*-. Oxygen (02), and 90% Nitrogen.

The gas or gases may be introduced to the crop product in a form of a substantially solid pellet (s) or in substantially liquid form.

Alternatively, the gas or gases may be caused to flow over the crop product-optionally at around atmospheric temperature and pressure.

The crop product most preferably comprises a vegetable product.

Preferably, the vegetable product may be selected from one or more of: peas, eg garden peas, petits-pois, mange tout, or the like;

beans, eg broad beans, baby broad beans, green beans, or the like ; corn, eg sweetcorn ; cauliflower; broccoli ; carrots; asparagus; or the like.

In one most preferred embodiment the vegetable product or vegetable comprises peas. The peas may be in the pod, or preferably, podded or shelled, ie taken out of the pod prior to freezing-Herein it will be understood that by the word"peas"is meant any vegetable commonly known as a pea or variety thereof, and in particular members of the family or group of pisum sativum.

The peas may beneficially be selected to have an average tenderometer value prior to freezing of less than loo, and preferably a tenderometer value in the range 85 to 90.

The peas may be selected from varieties ; Crabtree, Remus, Style, Twinkle, Winner, Ranger, Bikini, Ambassador, Oasis, Barle, or Geneva.

In a further most preferred embodiment, the vegetable crop product may be corn, particularly sweetcorn. The corn may be provided in the form of kernels, ie of the cob. Alternatively the corn may be provided on the cob. The vegetable product may be"baby"sweetcorn, or so-called

super sweetcorn, the latter having higher sugar levels than typical sweetcorn. Herein it will be understood that by the term"sweetcorn"is meant any vegetable commonly known as a sweetcorn or variety thereof, and in particular members of the family or group of zea mays.

The sweetcorn may beneficially be selected to have an average moisture content prior to freezing of less than 75%, and preferably an average moisture level in the range 69% to 72. 9%.

The corn may be selected from many varieties, eg Challenger Alternatively, the crop product may comprise a fruit product.

Preferably, the fruit product may be a berry fruit, eg. cranberry, gooseberry, blueberry or the like.

Preferably, in the aforementioned method/process the product is frozen within around 2M hours (150 minutes) from harvesting.

In one form of each of the first to third aspects the crop product is not blanched at all prior to freezing.

Thus in this form enzyme activity within the crop product is not inactivated to any extent.

In another form each of the first to third aspects, (which is preferred), the crop product is partially blanched prior to freezing, eg immersed in hot water for a predetermined time so as to partly inactivate or reduce enzyme activity within the crop product. It has been found

that partially blanching, (or as the Applicant has termed "flash blanching"), provides for an increased storage time of the crop product in a frozen state, as compared to the one form mentioned above, while still substantially retaining natural"as picked" characteristics such as smell, taste and/or texture of the crop product after defrosting. It should be note by the skilled reader that partial blanching reduces enzyme activity therefore slowing down degradation of the crop product in the frozen state.

This compares to prior art blanching of frozen vegetables where the blanching is full, effectively stopping all enzyme activity and therefore allowing for frozen vegetables to be stored effectively indefinitely.

The partial blanch step may be carried out in a rotary blancher.

For peas, the partial blanching may be undertaken in hot water at a temperature of around 70 C I Joe for 30 to 35 seconds or 76 C # 2 C for 30 seconds, or 80 C for approximately 20 seconds.

In yet another form of the first to third aspects of the invention, the method/process may include the step of passing the crop product through water at a temperature of around 1 C to SUC, and preferably around 3 C. preferably, in the aforementioned method/processes the crop product may frozen to a reduced temperature of between -150C and-25) C, and preferably around-18 C.

Preferably, the freezing step from substantially

atmospheric temperature to the reduced temperature occurs over a time period of between 5 minutes and 9 minutes, and preferably around 7 minutes, which preferably occurs immediately after the partial blanch step.

Preferably the crop product may be frozen for up to 12 months, and preferably for up to 6 to 9 months. The latter allows for year round supply according to the invention as crop products may be harvested from both the Northern and Southern hemispheres at different times of the year. It is further believed that due to fat content within the crop product, lipids may break down giving an after taste should the crop product of the present invention be stored frozen for two years or longer.

Preferably, the defrosting step from the reduced temperature to substantially ambient temperature occurs over a period of between 20 hours and 24 hours, and preferably around 22 hours. Preferably, the crop product is allowed to defrost from the reduced temperature to substantially ambient temperature without any external assistance. That is to say the crop product defrosts naturally.

In an alternative embodiment, the crop product may be at least partially defrosted to a chilled cold store temperature of between-6 C and-12 C, and preferably around - 10oC prior to total defrosting.

Preferably in the fourth aspect prior to blanching, the crop product, the method includes the step of:

cleaning the crop product.

Preferably in the fourth aspect the blanch step comprises exposing the crop product to hot water or steam at a temperature of around 82 C for approximately 60 to 90 seconds.

Experiments have so far shown that the first and second aspects of the present invention including the part blanch step, are particularly suited to peas, while the fourth aspect, including a conventional blanch step, is particularly suited to sweetcorn According to a fifth aspect of the present invention there is provided a crop product which has been processed according to the method/processes of any of the previous aspects of the present invention.

A crop product according to the present invention may be termed a"natural"product rather than a"fresh" product.

A crop product according to the present invention is expected to have a shelf life after defrosting of at least 3 days, and possibly up to 5 days.

According to a sixth aspect of the present invention there is provided a crop product, the crop product having been : harvested; cleaned; frozen ; and defrosted, the crop product being capable of being

displayed at a point of sale.

Preferably the crop product is provided in a container such as a carton, box, tray, bag or the like.

Preferably, after freezing the crop product may be stored in bulk containers within a freezer apparatus or cold store. The crop product so frozen may at a later time be repackaged into containers suitable for use and optionally display at a point of sale. The crop product may be repackaged before defrosting, during defrosting, or subsequent to defrosting. However, it is expected that the "as picked"qualities of taste, texture and smell of the crop product may be impaired thereby.

A crop product according to the present invention may be suitable for refreezing, eg. home refreezing. However, it is expected that the"as-picked"qualities of taste, texture and smell of the crop product may be impaired thereby.

According to a seventh aspect of the present invention there is provided an apparatus when used in at least part of a method or process of the aforementioned first to third aspects of the present invention.

Preferably, the apparatus comprises means for cleaning the crop product (s) and means for freezing the crop product (s), and optionally means for at least part blanching the crop product.

According to an eighth aspect of the present invention there is provided an apparatus capable of use in at least

part of a method or process of the aforementioned first to third aspects of the present invention the apparatus having: means for cleaning the crop product; means for freezing the crop product.

According to an ninth aspect of the present invention there is provided use of an apparatus in at least part of a method or process according to the aforementioned first to third aspects of the present invention.

Herein it should be appreciated that the term"point of sale"is intended to include amongst other things a chilled display means or a non-refrigerated display means such as a display cabinet for fresh vegetables or fruit of a retail or wholesale premises such a supermarket, grocers shop, green grocers shop, or other like shop or commercial premises stocking vegetable (s) or fruit (s) It should be understood that the point of sale includes any location where a purchaser whether domestic or commercial accepts or selects the goods, namely the crop product (s). In the case of a retail sale this may be a shop or may be a home delivery. Further, in the case of a commercial sale, for example, to a restaurant, hotel, cafeteria, or other like food purveying facility or premises, this may comprise a location within a shop or may comprise a delivery to the food purveying premises. The point of sale, therefore, may be understood as a point of delivery to an end customer.

In the case of a retail domestic sale the customer may be the end user, while in the case of a commercial sale the customer may intend to use the crop product in the preparation of one or more food dishes-normally for sale.

In the preparation of frozen vegetable products it has heretofore been believed necessary to blanch crop products, and particularly vegetable products, prior to freezing substantially wholly inactivate enzyme action and thereby seek to avoid deterioration of nutritional content.

Blanching has been undertaken by immersing the vegetable product in hot or boiling water or by passing the vegetable product through an atmosphere of steam. The present invention dispenses with the blanching step either in whole or in part, and therefore, provides a crop product-and particularly a vegetable product-which has a superior taste quality than conventional frozen products.

Further, a crop/vegetable product according to the present invention may be termed"fresher-than-fresh". This is because a crop/vegetable product according to the present invention may actually spend less time at ambient temperature between harvesting and arrival at a point of sale than a truly fresh crop product/vegetable which is harvested and delivered direct to a point of sale. This means that it should be expected that a crop/vegetable product according to the present invention will actually deteriorate less between harvesting and arrival at a point of sale than a fresh vegetable.

According to a tenth aspect of the present invention there is provided a process for freezing a crop product comprising the steps of: harvesting the crop product; cleaning the crop product; freezing the crop product.

In a most preferred embodiment the crop product comprises a vegetable.

According to a eleventh aspect of the present invention there is provided a process for freezing a crop product including the step of freezing the crop product

without blanching the crop product prior to freezing Most preferably the crop product comprises a vegetable product.

BRIEF DESCRIPTION OF DRAWINGS Embodiments of the present invention will now be described, by way of example only, and with reference to the accompanying drawings which are: Figure 1 a flow chart illustrating a method of providing a frozen vegetable product to a point of sale in accordance with the prior art; Figure 2 a flow chart illustrating a method of providing a crop product to a point of

sale according to a first embodiment of the present invention ; and Figures 3 (A) & (B) a flow chart illustrating a method of providing a crop product to a point of sale according to a second embodiment of the present invention.

DETAILED DESCRIPTION OF DRAWINGS Prior Art Referring initially to Figure 1 there is illustrated a flow chart representing a prior art method of providing a frozen vegetable product to a refrigerated point of sale comprising a freezer cabinet, for example, in a supermarket. The various steps involved in the method according to the prior art are shown in the flow chart. It is to be noted that prior to freezing the frozen vegetable product is blanched (at least partially cooked) by immersing the vegetable product in hot or boiling water or by passing the vegetable product through an atmosphere of steam. The blanching step of the prior art substantially wholly inactivates enzyme activity in the vegetable product. It is also to be particularly noted that the frozen vegetable product is sold from the freezer cabinet, and is not defrosted prior to sale. It should further be noted that the processing of peas according to such a prior art method normally occurs within a relatively short period of time from harvesting/picking, eg around 150 minutes.

First Embodiment Referring now to Figure 2, there is illustrated a first embodiment of a method of providing a crop product such as a vegetable product to a point of sale, such as a chilled cabinet, according to the present invention comprising the steps of harvesting the vegetable product, cleaning the vegetable product, freezing the vegetable product, and subsequently defrosting the vegetable product and delivering the vegetable product to the point of sale.

The various steps involved in the method are more fully outlined in the flow chart of Figure 2. It is to be particularly noted that in this first embodiment the vegetable product is defrosted/tenderised/tempered prior to distribution to or display at the point of sale, the point of sale being in a preferred form of the embodiment a chilled fresh vegetable display cabinet of a retail premises or the like such as a supermarket.

In one form of the first embodiment the vegetable product is not blanched at all prior to freezing.

In another form of this embodiment which is advantageous, the vegetable product is partially blanched prior to freezing by immersing the vegetable product in water at a predetermined elevated temperature for a predetermined time so as to reduce enzyme activity within the crop product, but not rid the crop product of enzyme activity as in the prior art illustrated in Figure l.

This another form has been found particularly

advantageous for peas.

In yet another form of this embodiment, the vegetable' product is passed through water at a temperature of between 1oC and 5vC for a preset time.

Second Embodiment Referring now to Figures 3 (A) and (B), there is illustrated a second embodiment of a method of providing a non-frozen vegetable product to a point of sale according to the present invention. This embodiment is particularly suitable for vegetable products such as peas. It should, however, be appreciated that this second embodiment and indeed the first embodiment may be used for any suitable crop products such as other vegetable products such as sweetcorn kernels or fruit products.

Before the process steps of Figure 3 (A) the peas are harvested from a field, removed from their pods, and transported to a factory or plant where the peas are cleaned, sorted and frozen as described in the process flow diagram of Figure 3 (A).

In this second embodiment, the peas are selected to have a tenderometer reading of between 85 and 90, and from varieties hereinbefore listed, and particularly young peas from such varieties.

In one form of this second embodiment, as shown in Figure 3 (A), the peas are not blanched at all prior to freezing. However in a modified form of this second

embodiment the peas are part blanched prior to freezing. The part blanching is undertaken by passing the peas through water at a temperature of 800C for 20 seconds within a rotary blancher. A rotary blancher is beneficially used rather than an inline blancher.

When the second embodiment is applied to sweetcorn, kernels having a moisture level of around 69% to 72. 9% are selected.

It is expected that crop/vegetable products according to the present invention may have a shelf life of around 3 to 5 days. If the crop/vegetable product is gas flushed, for example, either shortly before or during defrosting then it is expected that the shelf life may be increased to around 7 to 10 days. Gas flushing involves removal of an existing atmosphere and replacement with an atmosphere of a known gas or gases, eg Nitrogen or a combination of Nitrogen, Oxygen and Carbon Dioxide (eg-to slow a respiration rate of the crop/vegetable product and therefore extend shelf life. In one implementation the gas/gases are introduced in a form of a substantially solid frozen pellet (s) or in substantially liquid form and allowed to vapourise around the crop/vegetable product. In an alternative implementation the gas/gases may be caused to pass across the crop/vegetable product.

Third Embodiment According to a third embodiment of the present

invention there is provided a method of providing a nonfrozen vegetable product to a point of sale, particularly, though not exclusively, suitable for sweetcorn kernels.

The third embodiment is substantially the same as the one form of the second embodiment except that the crop product does not undergo a part blanch, but rather a conventional full blanch, so as to substantially inactivate enzyme activity within the crop product, eg for sweetcorn, by exposing the sweetcorn to hot water, eg in a rotary or in-line blancher, at a temperature of greater than 82oC, eg 92 C 3 C for approximately 120 60 seconds.

Peroxidose positive enzyme reaction times are 60 to 90 seconds. Below 60 seconds is underblanched and over 90 seconds is overblanched. Blancher residence times are dictated by enzyme reaction times which vary due to product maturity, surges of product in the process, etc.

The sweetcorn is selected to have a moisture level of no less than 75.

The freezing and subsequent tenderising steps of the third embodiment including the optional but beneficial gas flush step are substantially the same as for the second embodiment.

Typically to bring the crop product from a frozen

temperature of-18 C or below up to a chilled temperature of approximately 50C by subjecting the potted crop product to temperature controlled at 2oC to SOC for a period of up to 24 hours.

it will be appreciated that the embodiments of the present invention hereinbefore described are given by way of example only, and are not meant to limit the scope of the invention in any way.

It will be particularly appreciated that the present invention is particularly, thought not exclusively, beneficial in the supply of peas, sweetcorn or the like.

A pea processed according to the present invention has been surprisingly found to have"fresh pea"characteristics both in flavour and in smell once the product has been thawed in controlled chill temperatures.

The vegetable product according to the invention may be frozen and stored in temperature controlled stores until it is required for packing-typically for 6 to 9 months.

Vegetable product may then be filled into retail containers (trays or pots or the like), and then held in chill temperatures for say between 18-24 hours in order that the frozen products can gradually thaw. The packaged vegetable product may then be transported to supermarket shelves and totally thawed to a"fresh"or"natural"condition. It is important to note that although the vegetable product of the present invention is at one stage a frozen product it arrives at a point of sale such as a supermarket display cabinet as a product which can be sold alongside fresh products.

It will be further appreciated that embodiments of the present invention dispense with the conventional step

wherein a vegetable to be frozen is passed through an inline blancher which would normally subject the vegetable, such as peas, to a heating process to wholly inactivate the enzyme activity to increase the frozen shelf life of the product. Conventionally, for frozen products this blanching stage is further enhanced by rapid cooling and rapid freezing in order to preserve the product.

It will also be appreciated in the disclosed first and second embodiments of the present invention, in particularly in the second embodiment, that the apparatus employed in the process of the present invention may comprise an apparatus normally used for cleaning, blanching and freezing a frozen vegetable product, but in the process of the present invention the blancher of the apparatus may not employed or at least not fully employed. Rather the vegetable product is loaded onto the apparatus, cleaned by the cleaning means, thereafter passed through the inactive or partially inactivated blancher and into an IQF freezer.

It will yet further be appreciated that the point of sale may preferably be a chilled display cabinet or alternatively a non-refrigerated display cabinet or any other display cabinet wherein the vegetable product is not frozen.

Finally, it will be appreciated that although the invention is of particular benefit in the provision of vegetable products and particularly peas and sweetcorn, the invention is applicable to other crop products such as

22 fruits and particularly berry fruits. Further, the crop product may have added to it, eg after or during tenderising, other food materials such as herbs.

Claims

CLAIMS 1. A method of providing a crop product to a point of sale comprising the steps of: harvesting the crop product; cleaning the crop product; freezing the crop product; defrosting, tenderising or tempering the crop product; delivering or displaying the crop product to or at the point of sale.
2. A process for providing a crop product to a point of sale including the steps of: freezing the crop product, and subsequently defrosting the crop product.
3. A process of providing a crop product to a point of sale including the steps of: freezing the crop product; and subsequently defrosting the crop product, and wherein the crop product is not blanched so as to substantially inactivate enzyme activity of the vegetable product prior to freezing.
4. A method of providing a crop product to a point of sale comprising the steps of: harvesting the crop product; blanching the crop product so as to substantially

inactivate enzyme activity of the vegetable product ; freezing the crop product ; defrosting the crop product, and delivering or displaying the crop product to or at the point of sale.
5. A method or process as claimed in any of claims 1 to 4, wherein after or during defrosting the crop product is subjected to gas flushing which comprises exposing the crop product to an atmosphere of a gas or gases which reduce respiration of the crop product.
6. A method or process as claimed in claim 5, wherein the gas (es) substantially comprises Nitrogen (N2).
7. A method or process as claimed in claim 6, wherein the gas (es) substantially comprises around 5% Carbon Dioxide (CO2), 5% Oxygen (02), and 90% Nitrogen.
8. A method or process as claimed in any of claims 5 to 7, wherein the gas (es) are introduced to the crop product in a form of a substantially solid pellet (s) or in substantially liquid form.
9. A method or process as claimed in any of claims 4 to 7, wherein the gas (es) are caused to flow over the crop product.
10. A method or process as claimed in any of claims 1 to 4, wherein the crop product comprises a vegetable product.
11. A method or process as claimed in claim 10, wherein the vegetable product is selected from one or more of: peas, garden peas, petits-pois, mange tout; beans, broad beans, baby broad beans ; corn, sweetcorn ; cauliflower; broccoli; carrots; asparagus; or the like.
12. A method or process as claimed in claim 10, wherein vegetable product comprises podded peas.
13. A method or process as claimed in claim 12, wherein the peas are selected to have an average tenderometer value prior to freezing of less than 100.
14. A method or process as claimed in claim 13, wherein the peas are selected to have an average tenderometer value prior to freezing of 85 to 90.
15. A method or process as claimed in claim 11, wherein the vegetable product comprises sweetcorn kernels.
16. A method or process as claimed in claim 14, wherein the sweetcorn kernels are selected to have an average moisture level prior to freezing of less than 75%.
17. A method or process as claimed in claim 15, wherein the sweetcorn kernels are selected to have an average moisture level prior to freezing of 65W to 75%.
18. A method or process as claimed in any of claims 1 to 9, wherein the crop product comprises a fruit product.
19. A method or process as claimed in claim 18, wherein the fruit product is a berry fruit, selected from one or more of: cranberries, gooseberries, blueberries or the like.
20. A method or process as claimed in any of claims 1 to 3 or 5 to 19 when dependent upon any of claims 1 to 3, wherein the crop product is not at all blanched prior to freezing.
21. A method or process as claimed in any of claims 1 to 3 or 5 to 19 when dependent upon any of claims 1 to 3, wherein the crop product is partially blanched prior to freezing.
22. A method or process as claimed in claim 21, wherein

the partial blanch is carried out using a rotary blancher.
23. A method or process as claimed in either of claims 21 or 22, wherein the partial blanch step comprises immersing the peas in and passing the peas through hot water or steam at a temperature of approximately 74 C i 4oC for around 20 to 35 seconds.
24. A method or process as claimed in any of claims 1 to 23, wherein the crop product is frozen to a reduced temperature of between-15 C and-25 C.
25. A method or process as claimed in claim 24, wherein the reduced temperature is around-18 C.
26. A method or process as claimed in either of claims 24 or 25, wherein the freezing step from substantially atmospheric temperature to the reduced temperature occurs over a time period of between 5 minutes and 9 minutes.
27. A method or process as claimed in claim 26, wherein the freezing time period is around 7 minutes.
28. A method or process as claimed in any of claims 1 to 27, wherein the defrosting step from a/the reduced temperature to substantially ambient temperature occurs over a period of between 20 hours and 24 hours.
29. A method or process as claimed in claim 28, wherein the period is around 22 hours.
30. A method or process as claimed in any of claims 24 to 29, wherein the crop product is allowed to defrost from the reduced temperature to substantially ambient temperature without any external assistance.
31. A method or process as claimed in any of claims 24 to 29, wherein the crop product is at least partially defrosted to a chilled cold store temperature of between 60C and-12 C.
32. A method as claimed in claim 4, wherein prior to blanching, the method includes the step of: cleaning the crop product.
33-A method as claimed in either of claims 4 or 32, wherein the blanch step comprises exposing the crop product to hot water or steam at a temperature of around 82 C for approximately 60 to 90 seconds.
34. A crop product which has been processed according to the method/process of any of claims 1 to 33.
35. A crop product, the crop product having been: harvested ;

cleaned ; frozen ; and defrosted, the crop product being capable of being displayed at a point of sale.
36. A crop product as claimed in claim 35, wherein the crop product is provided in a packaging container.
37. A crop product as claimed in claim 35, wherein after freezing the crop product is stored in bulk containers within a freezer apparatus or cold store, the crop product so frozen being at a later time repackaged into containers suitable for use and display at a point of sale.
38. An apparatus when used in at least part of the method or process of any of claims 1 to 3 or an of claims 5 to 31, when dependent upon any of claims 1 to 3.
39. An apparatus as claimed in claim 38, wherein the apparatus comprises means for cleaning the crop product (s) and means for freezing the crop product (s), and optionally means for part blanching the crop product prior to freezing.
40. An apparatus capable of use in at least part of the method or process of any of claims 1 to 3 or any of claims 5 to 31, when dependent upon any of claims 1 to 3 having:

means for cleaning the crop product ; means for freezing the crop product; and optionally means for part blanching the crop product prior to freezing.
41. Use of an apparatus in at least part of the method or process of any of claims 1 to 3 or any of claims 5 to 31 when dependent upon any of claims 1 to 3.
42. A process for freezing a crop product comprising the steps of: harvesting the crop product; cleaning the crop product; freezing the crop product.
43. A process as claimed in claim 40, wherein the crop product comprises a vegetable.
44. A process for freezing a crop product including the step of freezing the crop product without blanching the crop product prior to freezing.
45. A process as claimed in claim in claim 42, wherein the crop product comprises a vegetable product.
46. A method of providing a crop product to a point of sale as hereinbefore described with reference to the

accompanying drawings.
47. A process of providing a crop product to a point of sale as hereinbefore described with reference to the accompanying drawings.
48. A process of providing a crop product to a point of sale as hereinbefore described with reference to the accompanying drawings.
49. A crop product which has been processed according to a method/process as hereinbefore described with reference to the accompanying drawings.
50. A crop product as hereinbefore described with reference to the accompanying drawings.
51. An apparatus when used in at least part of a method or process as hereinbefore described with reference to the accompanying drawings.
52. An apparatus capable of use in at least part of a method or process as hereinbefore described with reference to the accompanying drawings.
53. Use of an apparatus in at least part of a method or process as hereinbefore described with reference to the

32 accompanying drawings.
54. A process for freezing a crop product as hereinbefore described with reference to the accompanying drawings.