We launched this factory in Costa Rica as it was close to the fruit and we could better partner with the growers. The technology was unique in that it used vacuum and not just heat to dry the fruit and "puff" it up increasing the flavor profile.

1. Puffed Fruit Factory Launch
Consolidated Document
Prepared: April 1, 2008
Revised: April 29, 2008
1

2. The Plant and Machinery
• Production Hall
New Tile floor
Pre-Paint
– Fruit is ripened in
climate controlled
ripening room 5-7 days
– Washed and Cleaned

3. The Plant and Machinery
• Peeling & Slicing
– All fruit manually peeled
– Bananas sliced 6-10mm
in thickness
– Pineapple is cored, cut
in 8 lengths, and diced
– Fruit immersed in water
for stabilization

4. The Plant and Machinery
• First Dryer
(Panther Noster 1 and MIVAP)
– Steam heated Pipes heat to dry
at 158 degrees to 15-20% of the
moisture content
– Heat vacuumed (microwave) for
puff and crunch 3.5 minutes;
now at 3% moisture

5. The Plant and Machinery
• Second Dryer
(Panther Noster 2)
– A second dryer available
- 185 degrees
– Used to Improve
crunchiness if needed

6. The Plant and Machinery
• Second Dryer
(Panther Noster 2)
– A second dryer available
- 185 degrees
– Used to Improve
crunchiness if needed