|The Packaging of Fruit Juice and Non-Carbonated Fruit Drinks (CDI, 1998, 87 p.)|
|III. THE DIFFERENT TYPES OF PACKAGING|
|A - SHORT SHELF-LIFE FRESH PRODUCTS|
Products with a shelf-life of 2 to 4 weeks which must be stored in a cold chain (temperature less than +7°C); this process is used for natural fruit juices.
This type of product has shown a marked development in Europe in recent years because of increased consumer demand for natural products.
Most juices on the market are obtained from the extraction of pulp from fresh fruit which is then pasteurised (at temperatures between 80 and 95°C for 2 to 3 seconds) and then cooled at +4°C ("flash" refrigeration) for packaging.
A refrigerated distribution network (less than 7°C) must be used, and the shelf-life is limited to 2 to 4 weeks only. Shorter periods can be indicated in order to stimulate product sales (8 days as in the case of pasteurised milk).
Excellent natural tasting product, closest to fresh fruit juice
Possibility of low capacity processing plant (less than 1 000 litres per day)
Initial investment in machinery adapted to small projects with low output
Refrigerated distribution network often non-existent in Africa (to be created)
Initial investment to be made in a cold room and a refrigerated vehicle
Obligation to work with fresh fruit imposes seasonal production schedule