Economics of Hot Water Dipping

Summary in the original language of the document

Hot water dipping is an appropriate method to protect apples against spoilage
caused by gloeosporium rot. Tests on the varieties Topaz and Ingrid Marie at the
OVB Jork (Germany) have demonstrated an effective reduction of spoilage from
between 80% and 92% in charges by an infection rate of 40%. The result of an
intensive R&D process between 2002 and 2003 is the development of a praxis-tested
big box (300 kg) dipping station. With the first Bio Dipping systems now on the
market it has now been possible to analyse the economics of this process.
The costs of the systems per apple farm have been calculated from the fixed capital
costs for the system itself (including maintenance costs) and from the variable costs
based on an average crop of 250 t gloeosporium-sensitive varieties, which would be
treated with this process every season. The Return on Investment depends largely
on the effectiveness of the process in reducing spoilage and on the level of infection
within the crop, assuming that losses occur in storage. Based on an average
effectivity of 85% and an infection rate of 10% it has been possible to calculate an
amortisation within eight years. Higher levels of infection and a consistent effectivity
of 85% shorten this time span significantly.
The attractions of the hot water dipping process are in the opinion of the research
team at the OVB Jork not merely economically convincing in terms of ROI. By
reducing the levels of spoilage throughout the entire supply chain, it is for the first
time possible to make a significant development in the sustainable quality
management of organic apples, providing clear benefits for both consumer, trade and
the grower.