Production Process

The fruit processed today, yesterday was still hanging on a tree. This fruit goes into a warehouse and its introduced into a stirring, air and water flow washtub, from there it is placed into a selection treadmill where the bruised and unfit fruit is separated from the rest to be cast aside as husk, also the fruit that is not yet ripe is removed and returned to the warehouse where it will stay the time needed to mature for later processing.

In this process the fruit goes through a pitting mill, a hammer mill, and a pulping mill, in this stage the fruit loses its peel and seed which will be cast aside as husk, and the pulp goes through an enzymatic deactivation process to avoid its oxidation, afterward it goes through another two machines; the refiner mill and the pin mill where the fruit fiber is extracted to leave only the PULP.

To ensure its pasteurization, the fruit pulp goes through a temperature increase and then its cool-down at room temperature in the ASEPTIC bottling area, the process is done in ASEPTIC bags with a capacity of 200 kg, then it is kept in barrels and stored to avoid it loses its NATURAL FRUIT PULP characteristics; its storage time is of 12 months to guarantee that fresh pulp always will be used and that it will last until the next milling season.

Once the drink is ready, we proceed to the bottling process, always sterilizing the bottling material beforehand. The latter converges with the beverage in a chamber free of contaminant from the surrounding environment.

After the product is bottled under the highest quality requirements, it is needed to safeguard this standard by protecting our final product with adequate packaging or wrapping.