Who we are
Production process
Strict adherence to internal production execution procedures in accordance with Food Safety and Hygiene Management and Assurance standards.
Implementation of the Fresh in Fresh out (FF) process, the result of which is the delivery of the juice to the consumer within 24-48 hours from the time the fruit is harvested.
During this time, the fruit is collected, washed and deseeded, then the juice is extracted using the pioneering cold-pressing technology, followed by bottling and finally the immediate delivery of the final product. This process gives the juice the utmost freshness.
Manual juicing ensures the selection of only healthy pericarps and the identification of invisible internal diseases and injuries of the fruit. In addition, bitterness and astringency in the taste of the final product are avoided since the juicing is done by directly processing the pomegranate seeds without breaking and compressing the outer peel and internal membranes of the fruit which are responsible for the deterioration of the taste.
Innovative Technology
Juicing using the cold slow-pressing method - for the first time - is being applied on a commercial scale in the Cypriot market and contributes to a quality and exquisite product offering.
More specifically:
Overcoming stereotypes and the exclusive view of juicing methodology based on standard fruit compression processes or pulping and centrifugal separation of juice, our machines introduce the innovative cold-pressing process with a slow-speed screw, thus achieving superior nutritional and flavor characteristics.
The cold pressing method offers the following advantages over conventional juice production methods:
Higher juice volume yield per fruit mass
It is estimated that the yield is close to 90% of the amount of seeds, i.e. 40% of the gross fruit, giving a ratio of 1 liter of juice per 2.5kg of pomegranates.
Superior Quality and Nutritional Value
With cold pressing technology, the pericarp is compressed and the juice is collected, along with the simultaneous squeezing of the endocarp and the extraction of extracts from the fruit seed.
The resulting extract is of superior nutritional value with a distinct flavor upgrade of the juice, but most importantly, it offers unique and distinct benefits for the consumer's health, giving the product added nutritional value.
Maintaining Freshness and Quality
Slow processing involves preventing temperature rise and preventing oxygen from entering the juice volume, thus preventing its oxidation and achieving a significant extension of product shelf life.
