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Characteristic of the Products 

Orange

Characteristic of the fruits used for the elaboration of the juice:

. Maturity - ratio: The accepted minimum ratio is13.0, for the conventional fruits and 14.0 for the organic ones, with the purpose of assuring the elaboration of A Grade juices, classification of the USDA. The accepted maximum range is 23.0.

. Brix: Because most of clients require as minimum 11.5º, fruits with this level of solids have been matured appropriately, so that they have higher pounds values of solids for box and good flavor and color juice.

For the crop of the fruit, the technical team evaluates different characteristic and its range. The chart shows these characteristics, the acceptability range and the average reached by our product.

Jugo de Naranja no Concentrado Pasteurizado (NFCJ)
Grade (USDA)
A
Brix Value
11.2 Minimum
12.5 Maximum
Acidity Brix Ratio
14.0 Minimum
20.0 Maximum
Oils
0.005 - 0.035% per vol.
Pulps
5% Minimum
12% Maximum
Color
36 Minimum
Defects
18 Minimum
Flavor
36 Minimum
Total Bacterial Count (OSA)
Non detectable
Fungus and Ferment (PDA)
Non detectable
Ethanol
1000 mg / l Maximum
 

Non Concentred Orange Juice (FCOJ)

 
Grade (USDA)
A
Brix Value
Minimum 63.0
66.0 Maximum
Acidity Brix Ratio
Minimum 13.0
19.0 Maximum
Oils
0.010 - 0.015% per vol.
Pulps
Minimum 8%
12% Maximum
Color
Minimum 38
Defects
Minimum 20
Flavor
Minimum 38
Total Bacterial Count (OSA)
Less than 1000 ufc / ml
Fungus and Ferment (PDA)
Less than 500 ufc / ml
 

Fresh Pineapple
 
Golden Quality* Specifications
Size per box
5,6,7,8,9,10-12
Weight
27 pounds
Color
2 - 4
Minimum Brix
15
Lifetime
22 days
40º Container
1400 boxes
They all meet the USDA requirements
 

Pineapple Juice

 
Golden Quality* Specifications
Brix
15 - 16
Acidity
0.59
Ratio
25 - 27
They all meet the USDA requirements
     

Agro-Industrial Development Foundation - Costa Rica. Telephone: (506) 2473-4052 / (506) 2473-4086. Fax: (506) 2473-3534 | Comentaries: prozona@racsa.co.cr