Proba 5: Advanced Ripening Technology Backed by Global Expertise

VDH Products develops the most advanced equipment for ripening tropical fruits. The Proba 5 system is comparable to the kitchen of a Michelin-starred restaurant: the technology is top-notch.

However, as Jacco Smid, Sales Manager at VDH Products, explains:

“We deliver the kitchen, but not the chef. We are specialists in measurement and control technology, but we know less about tropical fruit ripening".

VDH as a knowledge partner

VDH aims to go beyond just supplying technology.

Smid declares:

“We want to be a knowledge partner for fruit ripening facilities worldwide. That’s why we collaborate with the guru of tropical fruits, Frits Popma of Popma Fruit Expertise.”

Frits Popma himself prefers to downplay the term “guru,” but he has provided advice and training at ripening facilities in 55 countries around the world, including a new project in Siberia—hardly a tropical location.

In addition, Frits has gained valuable insights into tropical fruit cultivation through several months spent in Honduras. With his wealth of knowledge and experience, he brings valuable expertise to ripening facilities striving for better quality and higher efficiency.

A fortuitous encounter far from home

Jacco Smid and Frits Popma first crossed paths years ago, far from home, in a distant country. By chance, they found themselves visiting the same ripening facilities.

Jacco recalls:

“There was an immediate connection. We shared similar views on many aspects of fruit ripening, which quickly resulted in a strong collaboration.”

Since then, they’ve conducted numerous training sessions together, welcoming Proba users from all over the world.

Jacco adds:

“It’s always rewarding to hear how positive participants are about the training. They leave with valuable insights that help them make the most of the technology and improve their processes.”

Ripening starts in the tropics

Though modest about his reputation, Frits understands why he is a sought-after advisor.

Smid says:

“I have knowledge of the entire chain, which not many people have. On one hand, there are those who understand cultivation and harvesting in tropical countries—they know far more about that than I do. On the other hand, there are skilled ripeners who have never been to the tropics and are less aware of how weather conditions affect banana quality. Rain or drought before and during the harvest makes a huge difference. A good ripening program takes this into account. Ripening actually begins in the tropics.”

The banana tells you what to do

The art of fruit ripening is considered challenging. It cannot be learned in school, but only through practice, as Frits explains. At least a year is required to gain the necessary knowledge and experience.

The main challenge lies in ensuring that top-quality fruit is delivered to supermarkets every day, according to criteria such as taste, color, and shelf life—all while the exact number of bananas ordered remains unknown. As a result, each day becomes different.

It is often said that the banana dictates the process, not the other way around. The senses—sight, touch, smell, and taste—must be used, and what is perceived is then translated into instructions for the control system. Only this sequence is considered correct.

Harnessing the benefits of technology

Clear and simple: good ripening starts with understanding what the fruit needs. Then, the control system technology comes into play.

Frits observes:

“The Proba 5 has many capabilities, but they are not yet being fully utilized.  That’s why training is essential. We’ve developed a two-day program to teach ripeners how to make the most of this technology.”

The training in brief

The first day of training focuses on the features of the Proba 5 controller. Participants learn all about managing temperature, humidity, gassing, pressure, and ventilation.

The second day is dedicated to writing a ripening program. Participants discover how changes in the program impact banana quality.

As Frits concludes:

“We don’t want to train ‘banana painters,’ who rush to turn bananas from green to yellow. Instead, we aim to produce specialists who ensure the best taste, color, and shelf life.”

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