Navigating the Global Trade in Canned Olives: Trends, Challenges, and Opportunities
Navigating the Global Trade in Canned Olives: Trends, Challenges, and Opportunities Seamerco research
SEAMERCO Industrial Group designs and presents the production line of olive canning in various capacities and operations. Olive Canned Production Line Depending on the type of operation and packaging method, it includes preparation, production, packaging, and installation. With changes made to parts of machinery, including adding or changing the capacity and type of performance, it is possible to produce different kinds of canned salted olives, processed olives without kernels and cores, and packaging in glass cans and aluminum containers. The canned olive production line by SEAMERCO Industrial Group is designed and manufactured in capacities of 2 tons to 10 tons. All SEAMERCO industrial group lines have 18months warranty and 10 years after-sales service.
The sorting machine has several rotating rubber band rails. Moving the olives into the hopper and removing them gradually makes it possible to place each olive on the front rail of the rubber selector; each time, the olives move forward on this. With increasing the distance between the rubber rails , the olives come out from a part that is more than the opening of the two tires moving on this machine. After that, the olives in that classification are gathered together by the tank placed under that part and ready for operation.
The tail-catching device has rubber-coated rods that move against each other, so that placing the olives on them with the rotation it creates for them causes the olive tails get stuck in the rods. With the constant pressure it makes, the bottom is separated from the olive, and finally, it is transferred to the next device.
The brewed olives are placed in the washing tub, and with gravel inside the water in the washing tub washes the olives with more turbulence. The olives with the airflow created on the water surface are directed to the elevator in the device by the blower. While the olives are being transferred to the next device, the final washing is done on the olives by water compression nozzles.
If the production line produces canned olives without kernels or cultivation, the olives must be kernel. Olives are first placed on a traffic tray to be placed individually on the retaining rail by escaping from the center it creates. The olives with a special tape are move forward & rotated by special mandrels, causing pressure on the back of the olive kernel, which causes the olive kernel to be removed from its tissue. After nucleation, the olives are transferred to the densimeter device to meet the water flow present in this device and empty. During the extraction of the nucleated olives on the water surface, they are left on the water surface due to their lightness and transferred to the next device. The nucleated olives are submerged due to their heaviness.
The lifting device has a unique hopper; pitted olives are placed on it, and with each belt movement with short blade edges, a part of the olives from the hopper is separated & transferred to the next device.
The blancher machine has a rotating mesh drum that by transferring the olives and immersing them in high-temperature water through the drum, causes enzyme removal and initial cooking and softening of the olive tissue.
A glass machine or can cleaner be used to be sterilized before filling the contents in the jar or can. Sterilization process is done by passing each container under the water vapor nozzle in a compressed form and wind nozzle to dry.
The rotary filler has a transport belt to guide the glass jar to the rotating chamber, where the olives have been transferred from the blancher device by the elevator, so that the olives fall into the glasses with each rotation. The glasses are filled with olives, and before the glasses are removed, some olives are removed from the surface of the glass.
A micro-shower or pneumatic solution device is used to add the solution made by formulation to the filled olive jars. When the dishes pass under the shower, the prepared solution is showered in the micro-shower solution machine, and its fine head is transferred to the tank. As a result of the pouring cycle, and if the engine is pneumatic, the dishes are detected after passing through the sensor. The container, when their number reaches the quorum, corresponding to the number of nozzles, block the entrance port and the PLC commands the solution to fall from the nozzles.
They are passed under steam nozzles to ensure no air is left inside canned beans and legumes. This causes the temperature of the can to rise, leading to the expulsion of air. If any water vapor remains inside the can after closing and cooling the autoclave, it will condense and create a vacuum. This process helps preserve the quality of the canned food and prevents spoilage.
After capping, cans or jars are placed inside the Pasteur tunnel device. After that, the final cooking and pasteurization of the contents inside the can and glass will take place. The Pasteur Tunnel has 3 stages hot water, lukewarm water, and cold water. In 3 stages, hot water, lukewarm water, and cold water are showered on the cans and jars respectively.
In glass packaging, to show that the manufacturer seals the packaging, a nylon label should be placed on the lid and the body of the glass to cover both. For this purpose, a label shrink device is used; the label roll is placed on the edge of the glass and is cut, then it is heated inside the element tunnel until the nylon above is shaped into the shape of door & body of the glass.
The jet printer prints production information including product code in the factory, production date, expiration date, and product price. By placing cans or jars on the transmission tape rail and passing under the jet printer nozzle, first, it identifies the presence of a can or glass and prints the information automatically.
In case of simultaneous operation of the olive production line, meat grinders, rotary pots for cooking and mixing the contents of the olives, and a particular filling machine for filling the olives are needed to exploit cultivated olives.
Some farmers offer olives to the factories in two forms: with pits and without pits. Some service workshops provide farmers with the possibility of sorting and pitting olives.
No – due to the cost of olives in the farmer’s land and the lack of competition with countries such as Turkey, Lebanon, etc., the possibility of exporting this product is currently very low. But for the importing countries, it is better to start the production line of this product or its packaging line.
The construction of a factory depends on the approach of the group’s founder in marketing and selling the product (whether it is only a producer or both a producer and a seller). If the construction If the factory is close to the olive harvesting area, the cost of supplying raw materials will be low, but access to larger markets will be possible with higher transportation costs. If the factory is far from olive harvest fields, the costs of supplying raw materials will be higher, and access to the market will be better.
Some of the services of Seamerco Industrial Group are as follows.
SEAMERCO industrial group has participated in setting up 170 domestic factories and 35 foreign factories.
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