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).
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.
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.
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.
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.
Bulk juice is then filtered to exclude pulp and seed. The juice is filtered to approximately 15 micron level.
Subsequently, the juice is pasteurized at 87.5°C for a minimum of 3 seconds.
Following pasteurization, the juice is either bottled for sale, or bulk packed in containers with tamper evident seals.
Minimum information included on labels is botanical name, batch number, manufacture date and manufacturer's details.
Fruit is washed with clean running water. Visual inspection is conducted to ensure that all foreign particles are removed from the fruit.
Containers for the pressed juice are treated in the same way as the maturing containers.
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.
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.
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 are cleaned before and after use.
Good housekeeping is employed at all times.
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.
A written recording system is maintained for all of the above operations.
View our Product Specification Sheet