As far as the technology used for treating the raw product, it is almost identical throughout the world, fresh fruit harvested and stocked in silos to then be transported to transformation facilities. During the first phase, foreign matter is eliminated
History
In 1924, the first « Officine e Fonderie Speciale » sees the light in Giarre, Catane province, thanks to the entrepreneurial spirit and intuition of its founder, Francesco Speciale who wanted to meet the needs of a rapidly changing food
Concentration
After pasteurisation and possible “de-bitterisation”, the juice is ready to be concentrated. The concentration installations operate by physical distancing of water and allowing for savings in juice preservation and transportation. Fresh, concentrated orange juicer and then frozen (FCOJ) has without