Abstract: A sorting apparatus (1) has a first conveyor (2) with a plurality of cups (4) to receive products such as fruit (3). Moving substantially parallel with the first conveyor (2) is at least a second conveyor (5) having a plurality of discrete product holding compartments or pockets (6). The second conveyor (5) can move in the same or opposite direction to that of the first conveyor (2). The first conveyor (2) is operated so that products (3) are selectively discharged from the first conveyor (2) into respective compartments (6) until a required number of the products having a prescribed characteristic have been received and that pocket (6) can then be moved to the product transfer or emptying point. The characteristic of the product (3) can be for example type, weight, quantity, colour, shape, surface quality and/or density.

Abstract: An article carrier (1) including means (3) for mounting the article carrier to a conveyor, a carrier frame (4) located over said means (3) for mounting the article carrier to a conveyor and movable about a pivot (5) so as to be locatable in a carriage position, in which articles (2) may be supported on the carrier frame (4), and an ejection position, in which articles (2) are ejected from the carrier frame (4); and a locking member (6); wherein when the carrier frame (4) is located in the carriage position, the locking member (6) is locatable in a first position that prevents movement of the carrier frame (4) about said pivot (5) and is movable into a second position that releases the carrier frame (4), allowing the carrier frame (4) to move about the pivot. The article carrier (1) may be used as part of a grading apparatus.

Abstract: An eating quality grade for a food product includes the identification of one or more internal characteristics of the food product such as sweetness, brix, firmness and/or acidity in determining which of those internal characteristics provides for a defined grade of eating quality. The correlation of eating quality and internal characteristics are referenced so that having determined the internal characteristics of a particular fruit this will enable the grade from the eating quality grade to be allocated. It is envisaged that a common grade could be utilised for a variety of food products.