Fruit juice production business in Ghana is liken to Sachet
pure water production business, you can’t go wrong with it.
The reason being that Ghana is one of the highest
consumers of fruit juice in the world coupled with being the
biggest market in the African continent.
A very good
investment in fruit juice production in Ghana will yield
threefold of returns on investment within a short period of
50% of the more than 29 million population consume fruit
juice on daily basis.
No wonder companies like Chivita,
Coca Cola, UAC, Leventis Foods, and others have been
thriving in the business and making billions of dollars
Government ban on importation of foreign
made fruit juice into Ghana has further doubled the profit
potential in fruit juice production business in Ghana.
What Is Needed In Canned Or Bottled Fruit
The fruit juice production is capital intensive but worth
every penny of your investment.
The good news is that
there is still provision to start small and explore new
Farmed fruits such as Pawpaw are not yet being
commercially processed into fruit juice in Ghana, leading
to the wastage of this valuable and nutrition farm produce.
This could be a new business opportunity for any
entrepreneur who wish to invest in fruit juice production in
Ghana to bring new value.
Pick up the type of fruit juice you want to produce.
be a Pawpaw base fruit juice as we mentioned above.
may choose every fruit juice drink or carbonated drink
similar to La Casera.
Anything quality will do for Ghana,
we just love drinks – simple but quality soft drinks.
Your business plan should focus on the aspect or type of
fruit juice you have chosen to produce.
Make your business
plan as detailed and thorough as possible especially if you
are going to present it to financiers.
details about the type of fruit juice you want to produce;
three-year operating expenses; three-year profit
projections; marketing and public relations strategies;
analysis of competing fruit juice manufacturers; information
about potential vendors and selling avenues.
Like we said earlier, We would recommend you go for flavors
that are not very common in the Ghanaian market yet.
completely different variety of fruit juice will give you added
advantage and win new customers for your brand with such
an incentive to patronize your product.
Corporate Affairs Approval is very important, you need to have this
before engaging in the commercial production of any food,
drugs, and beverages.
Approach Corporate Affairs Agency after you have
successfully setup your fruit juice production plant, produce
few bottles and take it to them for final approval. You must
begin this process well ahead of time.
Required Machinery For Fruit Juice
What really is a fruit juice ?
A fruit juice can be described as
suspension of water, sugars (manly: glucose – fructose –
sucrose), acids, essences, vitamins, proteins, minerals,
pigments and pectic-substances.
So its not just the
squeezed fruit directly into a bottle, it has to go through the
process of extractions, mixing, preparation, bottling, and
Below are some of the machines needed for fruit
Raw water -> raw water tank -> raw water high pressure
pump->multi- medium filter (Quartz sand filter) -> active
carbon filter-> sodium ion exchanger-> water pump->
precision filter -> RO device ->ozone device ->pure water
Remark: Supply water for juice blending tank and washing-
Sugar melting tank -> sugar filter -> Juice blending tank –
>juice homogenizer ->vacuum De-aerater -> storage tank-
>UHT ultrahigh temperature instant Sterilizer-> heating and
Bottle mould blowing machine -> bottle unscrambler-> air
conveyor -> auto washing-bottling -capping units
( monobloc 3-in-1 machine) -> inverted bottle sterilizer-
>bottle cooling machine ->jet printer-> auto hot shrink
labeling machine -> hot shrink label tunnel-> bottles
plastic shrink packing machine bottle dryer->jet printer->
auto hot shrink labeling machine -> hot shrink label
tunnel->auto film shrink wrapping packager-> stacker by
The sample machine above should give idea of what is
required to setup a fruit juice production plant.
capital demanding but you can start small as We mentioned
earlier even though nothing is small in this business.
The Most Common Semi – Finished
Puree’ single strength or concentrate
Cloudy or pulpy juices single strength or concentrate
(which contain insoluble solid particles)
Clear juice single strength or concentrate (without the
The technological cycle has to be developed in order to
preserve as much as possible the organoleptic properties,
the colour and aromas of the fresh fruit juice.
the thermal treatments, which are necessary either to get a
god yield in some steps of the process, or to have microbial
stability, must be carefully evaluated just to avoid browning
phenomena and vitamins and proteins degradation.
treatment varies depending on the fruit PH. The presence of
organic acids such as citric, malic, and tartaric acid,
depending on the kind of fruit, is responsible for the low PH
The thermal cycle is always a combination
of temperature value and holding time.
The contact with the air can be dangerous for fruits
sensitive to oxidation, so, in some cases, it could be
necessary to carry out some steps of the process in
controlled atmosphere or provide deaeration system before
the product packaging.
Pectic Substances Are Also Very Important
For cloudy fruit juices or fruit puree it is essential that the
original content of pectins be retained throughout the
In this case fruit enzymes must be inactivated
during processing as soon as possible by heating process.
For clear, filtered fruit juices a breakdown of pectins is
needed to enable a good yield and high degree of juice
concentration, and this is done by adding specific pectolytic
enzymes which hydrolise the pectic substances.
To obtain clear fruit juice the enzymation is not the only
steps required, but after that other phases such as
sedimentation with fining agents (gelatin – bentonite.), and
filtration (by vacuum and ultrafiltration) are required.
As we said above all the semi-finished product can be
single strength or concentrated.
With the evaporation process, taking out part of the water
from the fruit, the juice concentrates can be considered as
concentrated sugar-acid solution.
Considering this and the
low PH of the fruit juice the puree and juices concentrates
are not a suitable substrates for bacteria potentially
dangerous for human health.
Basically There Two System For The Fruit
The puree and pulpy juices are concentrated by a forced
circulation evaporators where the product is forced by
appropriate centrifugal circulation pumps to go through
tubular heat exchangers to be heated in order to release in
a evaporation chamber the water vapors.
The evaporator is a under vacuum multiple effect system
where the vapors generated in one effect are used in the
next one the heath the product and making new vapors, this
happen starting from the highest temperature allowed for
the product going towards the lowest which is normally
The system has also the advantage of a
considerable reduction of the live steam consumption.
For clear juice the evaporator is always a multiple effect
but the so called “falling film type” where the product flow
rapidly in a thin film along the wall of vertical heat
exchanger heated in the shell by the vapors coming from
the previous effect.
The advantage is that the heating is
very quick and the residence time in the evaporator is
shorter than the one in the forced circulation type, so that
there is a better preserving of the product quality.
Connected with the evaporation process there is the
possibility of retaining the fruit volatile aromas which
otherwise would be lost in the condensed water.
Only juice coming from fresh, not rotten fruit will give a
good aroma concentrate.
If rotten fruits are used the
amount of ethanol in aroma will rapidly increase with
consequent degradation of the quality.
To obtain the aromas, the secondary condensates are
recovered from the evaporator and sent to the aroma
This plant consists of two main parts: The boiler where the
condensates coming from the evaporator are heated to
produce vapors , and the fractioning column which split the
vapors in aroma concentrate and a poor in aroma stripped
The system concentrates the aroma in a ratio of
1:150—1:200 compared to the feed of condensates.
aroma storage has to be arranged at low temperature.
The storage of the semi-finished fruits products can be
done in bag in box of 200 litres volume by the following
The product is sterilized before packaging by a tube in tube
heater for puree, and pulpy products or plate heat
exchanger in case of clear or cloudy juices providing that
the fibers content is below 5%.
The heating is done via superheated water instead of direct
live steam to avoid thermal stress.
The tube in tube
technology provides uniform and reasonably quick heating
because the product flows in a thick film allowing the
thermal exchange on “two sides”.
After cooling the sterilized product is sent to a dedicated
filler at one or two filling heads depending from the needed
output to fill in multiple layer bags in a controlled
atmosphere of live steam to avoid any contamination from
The fruit juice production process obviously depends on the
raw materials and the required final product.
of experts in fruit juice production and machine installation.
Scientist and nutritionists.
Get as much tutorials as you
can. This is a big and serious business and should be
handled as such.