Harvesting of Fruit

Ripe and mature fruit are used.  Mature fruit can be identified in terms of colour - yellowish-green to white.  Ripe fruit is acceptable, but not over-ripe fruit.  That is, the fruit should be firm, and able to be handled without it falling apart.

The following type of fruit is rejected: green fruit, bruised fruit and damaged fruit are excluded because they are susceptible to mould problems.  Fruit that has fallen to the ground is not collected to avoid contamination problems.

Fruit is collected in clean containers (see Sanitisation program).

Sorting

At the factory collection point, there is further sorting of fruit.  The following is rejected: green fruit, bruised fruit and damaged fruit.  Also excluded: any foreign matter such as stones, sticks, stem, leaves, bark and root material.

Washing

The fruit is then washed thoroughly on a brush roller fruit washing unit with clean, running water (not recycled water).  The fruit is then left to dry.

Reasoning behind the above procedures

• Bruised fruit are susceptible to the development of mycotoxins, such as patulins
• Green fruit are susceptible to the growth of mould, i.e. green fruit are more likely to introduce mould contamination
• Green fruit produce a lower brix measurement, in the vicinity of 4.0 or less
• Green fruit introduces the possibility of the presence of anthraquinones

Processing

Fruit is then transferred to containers for processing.  These containers are food grade plastic 125 litre drums.  Whole fruit is used.  The containers are sealed to prevent contamination and left to mature for a maximum of 60 days.

Extraction of Juice

The matured fruit is transferred to fruit pressing equipment.  The resultant juice is transferred from the press to storage containers of food grade plastic and sealed.

Filtration

Bulk juice is then filtered to exclude pulp and seed.  The juice is filtered to approximately 15 micron level.

Pasteurization

Subsequently, the juice is pasteurized at 87.5°C for a minimum of 3 seconds.

Packaging

Following pasteurization, the juice is either bottled for sale, or bulk packed in containers with tamper evident seals.

Labelling

Minimum information included on labels is botanical name, batch number, manufacture date and manufacturer's details.

Sanitization Program

Fruit is washed with clean running water.  Visual inspection is conducted to ensure that all foreign particles are removed from the fruit.

• Maturing Containers - Before use, these are cleaned with fresh running water, scrubbed with water and food grade approved detergent solution, rinsed with clean running water to remove all traces of detergent, sprayed with food grade approved sanitizer, and left to air dry.  The drums are visually inspected for cleanliness
• Fruit Press - At the end of each work day, this unit is cleaned with high pressure fresh running water to remove all traces of fruit particles and apply sanitizer and left to air dry.  At the start of each day, the sanitizer is rinsed off and the machine thoroughly washed.  The fruit press is visually inspected for cleanliness.
• Accessory Equipment e.g. hammermill, pumps, etc. - At completion of the work cycle, equipment is thoroughly rinsed with fresh running water to remove all traces of fruit particles.  Detergent is used, if necessary, and rinsed off with water to remove any traces.  Then equipment is sprayed with sanitizing solution and left to air dry.  The accessory equipment is rinsed with water before reusing and visually inspected for cleanliness.

Approved Plastic or Stainless Steel Drums

Containers for the pressed juice are treated in the same way as the maturing containers.

Bottles

Only new bottles are used with visual inspection for cleanliness prior to filling.  If any contamination is found, the appropriate cleaning process is implemented.  On receipt of empty bottles into the factory, bottles are stored in a clean environment.

Bottling of Juice

All equipment used in bottling of juice is thoroughly cleaned, sanitized and dried before and after use.  After filling, drums and bottles are inspected for any signs of spillage and if necessary cleaned and sanitized.

Personal Hygiene

Footwear, gloves and hairnets are supplied to all workers.  Factory workers are trained to thoroughly wash their hands anytime they return to the production area.

Sorting Tables and Mesh

Sorting tables and mesh are cleaned before and after use.

Factory Premises

Good housekeeping is employed at all times.

Staff Training

Staff training is carried out in all the above operations.  Staff training in food handling and food safety is carried out on an on-going basis.

Record Keeping

A written recording system is maintained for all of the above operations.

Product Specification Sheet

View our Product Specification Sheet

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