Abstract
This paper looks at the growing market for curried chataigne in the West Indian Cuisine, particularly at weddings and functions both locally in the Southern Caribbean and for the export markets.
Curried chataigne, with an enhanced coconut milk flavor, is a popular vegetarian dish served at festivals and functions; however preparation of the fruit is labour intensive and tedious for those who have to prepare the vegetable. Hence the true potential of the market has never been tested or exploited. Automation will significantly reduce the labour input and indeed the cost of production of the vegetable.
This paper looks at machinery that is designed and built to significantly reduce the labour component in the preparation of the vegetable. The machine separates the pulp from the seeds of the vegetable. The paper also looks at processing and packaging the vegetable and making it available to the consumer in the supermarket.
