A Study of Philippine Fruit Juice Industry

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This paper studies the fruit juice market in the Philippines. The market has experienced significant growth in recent years primarily owing to the craze toward health-food consumption. However, the relatively higher prices of fruit juices compared to other types of beverages have limited the consumer base to a small percentage of the population. Furthermore, various factors such as high packaging costs, seasonality and unavailability of raw materials, and inadequate transportation facilities have greatly affected the growth of the fruit juice industry. Facing intense competition from imported products and other types of beverages like carbonated drinks and bottled water, domestic manufacturers must continuously
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For apples or grapes, on the other hand, a filter press or precoat filter is generally used. Using this equipment, juice is forced through a bed of filter aid such as diatomaceous earth. Which is supported on a fine wire or fabric mesh. A second stage of filtration through fine paper pads maybe used to achieve optimum clarity. Cloudy juices may be homogenized to increase stability of the suspended material. The third process of deaeration is performed to remove the dissolved oxygen. It is done by spraying the juice into the vacuum chamber or allowing it to flow over a series of baffles (a device for checking or impeding the flow of gases) while subject to a high vacuum. Oxygen reacts with the Vitamin C, thus eliminating its nutritive content and may trigger a deterioration of juice flavor as a result of other chemical reactions.
Pasteurization is a partial sterilization process which effectively inactivated the yeast to preserve the juice flavor. The process involves:

1. Heating the juice to 65C (150F) for 30 minutes;
2. Heating the juice to 77C (170F) for one minute or
3. Heating the juice up to 88C (190F) for shorter periods.

As for packaging, washed containers are filled with hot juice from the pasteurizer. They are then immediately sealed, inverted and held briefly to sterilize the ends, cooled rapidly to 37C or less before being labeled, cased and stored in the warehouse. For the powdered type, the use of label machinery turns the solid

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