Citrus Processing
At Agrumaria, we masterfully blend art with science in our citrus processing journey.
Each step, from the orchard to the final product, is a testament to our unwavering dedication to quality and innovation. Here, tradition meets technology, ensuring that every citrus fruit we handle is transformed into a product that not only tastes exceptional but also honors our commitment to sustainability and excellence.
01
Selection and Harvesting of Citrus Fruits
We selectively harvest and transport our citrus fruits, primarily sourced from Calabria’s Reggio Calabria and Gioia Tauro areas and Sicily’s regions like Messina and Catania, in bulk or 250 kg bins for processing.
02
Cargo Weight Measurement
Upon arrival, the cargo’s weight is precisely measured using advanced scales to ensure accuracy.
03
Unloading into Tanks
Sorted by type, the citrus fruits are carefully unloaded into designated tanks for further processing.
04
Initial Visual Inspection
An initial inspection is conducted to identify any non-compliant produce and assess the presence of leaves or other waste, calculating the waste percentage.
05
Washing in Tanks
In our washing tanks, the fruits undergo an extensive cleansing process, ensuring they are free from impurities.
06
Defoliation and Cleaning
Post-washing, the fruits are defoliated and cleaned thoroughly, sometimes using high-temperature water to remove excess soil. We prioritize environmental sustainability, processing fruits rejected by the fresh market without discarding based on aesthetics.
07
Processing Line
The type of citrus dictates the processing line chosen, with options for essential oil production or peel use in confectionery.
08
Filter Press
Post-peeling, a filter press is utilized to maximize the yield of essential oil from the solid residues.
09
Oil and Water Separation
The essential oil is separated from water through centrifugation, producing a 100% Pure and Natural raw material for larger batch production.
10
First Pressing Juice Extraction
After the outer peel is removed, extractors process the fruit to produce first press juice and an extract containing albedo and pulps.
11
Refining the First Press Juice
This juice undergoes refining to remove pulp and external contents, followed by centrifugation and pasteurization, resulting in NFC juice.
12
Separation and Utilization of By-Products
Refining by-products are collected and repurposed as animal feed, showcasing our circular economy approach.
13
Concentration for Juice Concentrate Production
Natural juice is concentrated using a vacuum evaporator, achieving specific Brix levels for different citrus types.
14
Storage and Utilization
The processed juices are stored in refrigerated cells and later used to prepare various final products.
15
Agricultural Amendment Production and Water Treatment
Our water purification system processes water equivalent to a city of 80,000 inhabitants, reintroducing clean water into the public system and using dry mud as agricultural amendments.
Each of these steps underlines Agrumaria’s expertise in citrus processing, reflecting our deep commitment to quality, innovation, and environmental stewardship.
Production Area
Agrumaria’s production facilities are equipped with state-of-the-art technology, ensuring the highest quality in our products:
2 Blending and Aseptic Filling Lines
For juices, compounds, fruit preparations, and juice blends, ensuring high-quality and safe packaging.
2 Blending and Filling Lines for Essential Oils and Liquid Flavour
Dedicated to maintaining the integrity and purity of our essential oils and liquid flavours.
2 Emulsion Production Lines
Specialized in creating consistent and stable emulsions.
1 Bulk Station
For handling large-scale, bulk product requirements efficiently.
Packaging Available
Our diverse packaging options cater to a range of needs and applications:
Juice & Fruit, All-in-One Systems
Options include aseptic drums, frozen drums, bulk, Bag-in-Box (20-50 kg), and Bag-in-Carton (1000 kg).
Essential Oils
Available in drums (ranging from 25 to 180 kg), 1000 L IBC, and bulk.
Flavour & Extract
Packaged in Jerry Cans (ranging from 25 to 189 kg), 1000 L IBC, and bulk.
Technology Available
Our technological capabilities are at the forefront of the industry.
GC-MS TQ (Gas Chromatography coupled with Triple Quadrupole Mass Spectrometry)
Is a powerful analytical technique used for the qualitative and quantitative analysis of volatile and semi-volatile compounds. It allows precise identification and trace-level quantification of essential oil constituents.
LC-MS/MS (Liquid Chromatography-Mass Spectrometry)
Is an advanced analytical technique used for the separation, identification, and quantification of non-volatile, thermally labile, and polar compounds. It offers high sensitivity, specificity, and structural confirmation, making it suitable for comprehensive profiling, quality control compound analysis in essential oils.
GC-FID (Gas Chromatography-Flame Ionization Detection)
Is a precise and reproducible method for quantifying volatile and semi-volatile organic compounds in essential oils.
Colorimeter
Provides a rapid, non-destructive, and objective measurement of colour characteristics, expressed in colour LAB (L*, a*, b*). Samples are measured in controlled lighting and temperature conditions, with replicate readings ensuring accuracy.
UV–Visible spectrophotometer
Is used to quantitatively measure light absorbance or transmittance, providing objective evaluation of colour intensity and stability.
Climate Chamber for Accelerated Shelf-Life Testing
Key for testing and ensuring the longevity of our beverage products.
Automatic Titrator
Allows to determine the acidity of fruit juices by acid-base titration and measurement of pH.
Refractometer
Is a key analytical instrument used to measure the refractive index of essential oils, an important physicochemical parameter for identification and purity assessment.
Polarimeter
Used to measure the optical rotation of plane-polarized light by chiral compounds in essential oils, providing key information on purity, authenticity, and composition.
Densimeter
Is essential for determining the density of essential oils.
Spectrophotometer
Used to analyze by measuring absorbance in ultraviolet and visible range, allows the determination of colour, turbidity and characteristic compounds of fruit juices.
HPLC (high performance liquid chromatography with Photodiode array, Fluorescence and Differential refractive index detectors)
Used to determine accurately compounds of products, through separation and subsequent identification with the use of specific detectors.
Centrifuge
For the determination of pulp content.
Flame Photomether
To determine alcali and alcaline heart metals measuring atomic flame emissions at specific wavelength.
Distillation Apparatus / Burette
For the separation and subsequent determination of SO2 by titration.