One of the main ways of exporting orange juice is in the form of frozen concentrated juice (FCOJ). In this process, the natural juice extracted from the orange passes though evaporators that heat the juice under vacuum using boiler steam. This equipment controls the extraction of water from the juice, resulting in a concentrated product.

In this process the juice is also pasteurized.

After concentration, the juice is sent to tanks where it is mixed with the natural flavors that were removed with the water vapor in the evaporators until it becomes homogeneous.

It is important to note that 32% of the water consumed in the processing plants derives from the reuse of the water extracted in the juice concentration process.