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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

After “depulpation”, the product is pasteurised in machines with plates with heat recovery. The citrus fruit risks a drop in quality (due to enzyme and micro organism activity) if kept at room temperature beyond date limits. With non-pasteurised juice, the

There may be different types of transformation processes but they all have common end products and derivatives which mainly are juice, essential oil, pulp and skin. Let’s say, more specifically that extraction machines supply intermediary products of three types: –

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

Citrus fruit belong to the Rutaceae family (subfamily of the Aurantioideae), which is divided into three types: Citrus, Fortunella (Kumquat) and Poncirus Trifoliata. There are only three types of genera and eighteen defined species, but other natural mutations exist. This

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

Once the extraction of juice and essential oil is over, the manufacturing processes that follow vary according to geographic position, production company size and market specificities.Especially in Mediterranean countries, the juice, straight out of the extractors before being pasteurised, undergoes