Extraction and filtration
After selection, the fruits are sent to the juice extractors. These are specialized equipment that squeezes the orange and separates the juice, peel oil, peel and bagasse.
The juice then flows through the filters and the centrifuges where the pith, seeds and excess pulp are removed.
The bagasse, peel and seeds are used as raw materials in the production of ingredients. From the orange nothing is wasted. In addition to providing juice, the orange is the raw material for a diversified range of products for the food, chemical, pharmaceutical and perfume industries.