The Basics on the Production of Orange Juice and Why It’s Best to Choose Quality for Your Business

If you regularly use orange juice in the manufacturing of food or beverage products in your business, you may want to take a closer look at how the orange juice is manufactured, as this will give you a better understanding of how the liquid is best used in the kitchen or manufacturing plant, and why it’s necessary to use quality.

As most things in life, the production of orange juice is more complex than what is originally supposed. It’s not a simple process. Do you regularly use the liquid of this citrus fruit? Here are the basics on the production of orange juice, and why it’s best to choose quality for your business.

A brief history

Fruit juices have been produced since ancient times; records show that oranges were harvested 4000 years ago in China. In the 1800’s, orange juice was prescribed as a cure for many ailments. However, only in the late 1920’s did orange juice become commercially available on the market. It became only popular after the Second World War, however, as efforts towards better packaging and pasteurisation became popular. Today, it is a $2.3 billion industry worldwide.

The orange

This is the fruit where the juice comes from, of course. In general, different kinds of oranges are used to provide a generic blend, which suits the tastes of the market better. The fruit naturally contains sugars, acids, minerals, and flavour compounds, which makes it a highly desirable product, as a renowned juice manufacturer like Kiril Mischeff will tell you.

The manufacturing process

There are different stages; here are some of them:

  • Harvesting – The oranges are usually gathered from large groves, either manually or with the help of machines. They are then brought to the facility where they are processed.
  • Preparing – Not every single piece of fruit is qualified to be used for juice production. The oranges are inspected for mould, the residue of chemicals, and so on. Then they are washed.
  • Extraction – Proper extraction methods are important for a quality product. Two methods are common. The first is pressing the orange as a whole, the second is by cutting the fruit in two and then extracting the juice of the halves by rotating reamers.
  • Concentration – This makes it easier to store, transport, and use in various recipes.
  • Pasteurisation – This process ensures the juice is bacteria-free.

To be sure that there is no contamination and to ensure sterility, the product is packed whilst it is still hot, and then sealed immediately after the container is precisely filled with the desired result. Thanks to quality testing and analysis, consistency and quality is assured. Read the packaging carefully to ensure your use of the juice is adjusted for optimum quality in your own food production.


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