FOOD BUSINESS GULF & ME Jan-march 2018 | Page 12

NEWS 10 Zayed. The goal of 'Year of Giving' has been to make a difference in the lives of those we care for and in ourselves. Since its inception in 1989, Al Rawabi has been committed to serving the community through its robust CSR activities which it has carried forward with renewed vigour over the year of 2017. Al Rawabi, being a true Emirati brand has imbibed the values of the 2017 initiative of the 'Year Of Giving' to further contribute to the greater good of society and its people. Chilean cherry exports hit record volume at over 150,000 tonnes The Chilean cherry sector has reached a milestone as an industry - overtaking the historic cherry export limit of 20 million cartons - by shipping more than 30 million cartons during the current 2017-18 season; a figure that is expected to keep rising as exports continue. “Until last week of December 2017 we had reached more than 27 million cartons exported, but with the shipment that went out at FOOD BUSINESS GULF & MIDDLE EAST the weekend, the industry has now overtaken 30 million cartons, the equivalent of 150,000 tonnes of cherries,” announced Cristian Tagle, President of the Cherry Committee of the Chilean Fruit Exporters Association (ASOEX). According to Tagle, the volume reached to date has now surpassed the record 2014-15 campaign, when Chile exported over 21.7 million cartons or 103,081 tonnes of cherries.“We estimate that Chilean cherries will continue to supply the Chinese market past Chinese New Year, which takes place on 16 February,” he said. Tagle noted that the record exports have only been possible thanks to growers receiving favourable climatic conditions, particularly at the start of the season. However, he added that the achievement was also the result of hard work by producers and exporters, which had led to a greater planted area and an emphasis on better- tasting, more productive varieties, as well as the implementation of technologies that have enabled improved management and care of orchards. JANUARY - MARCH 2018