One of the many opportunities for farmers worldwide to grow markets, turnover and raise profit margins is by adding value to crops through agro (food) processing. Without the aid of food processing, we would not have the convenience of the large variety of food products available in supermarkets and other food outlets.
One of the major methods of processing fresh product is though juicing. Juice is prepared by mechanical squeezing or cold pressing fresh vegetables and fruit. Fruit and vegetable juice became a popular beverage of choice after improved pasteurization methods were developed which allowed for the preservation of the fresh product without the need for fermentation. Juice can be extracted from a large variety of crops including berries, citrus fruit, deciduous fruit, field crops (such as tomatoes), subtropical fruit and root crops (carrots). This article will provide an overview of some of the many juices available and offer some basic information on their production.
Blackcurrant juice is the crushed and pasteurised liquid derived from fresh or frozen blackcurrants which can be used as a beverage or in sauces, flavourings, and fillings.
Carbonated blackcurrant juice: The method of manufacture involves preparing the basic blackcurrant juice to which sugar and other permitted ingredients are added to produce a syrup which is then diluted by carbonated water.
Blueberry juice is the pressed and pasteurised liquid derived from fresh or frozen blueberries.
Carbonated blueberry juice is produced by preparing the basic blueberry juice to which sugar and other permitted ingredients are then added to produce a syrup which is then diluted by carbonated water.
Carbonated cherry juice: The basic method of manufacture involves preparing the basic cherry juice to which sugar and other permitted ingredients are added to produce a syrup which is then diluted by carbonated water.
Cherry juice may be manufactured from fresh or frozen cherries. A wide range of juice and related products can be manufactured. The juice is usually clarified.
Gooseberry concentrate is basically gooseberry puree that has been concentrated. The gooseberries are pulped, de-pectinised and concentrated to produce a product that can be used in confectionery products, beverages, sauces, flavourings, and fillings and in fruit juices after dilution. The product is preserved by freezing.
Gooseberry juice may be manufactured from fresh or frozen gooseberries. Gooseberry juice is mainly used in juice blends since there is a limited demand for pure gooseberry juice. Gooseberries for juicing should be harvested at full size, but before turning colour.The full article is for subscribed members only. To view the full article please subscribe. It’s FREE!Log In Register
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