Ready to drink Calamansi juice is an all-natural juice drink made from the fruit of Citrus microcarpa Bunge, a fruit indigenous to the Philippines and South East Asia. The fruits are available throughout the year and the peak season of harvest is in mid-August through October.
The fruit is a good source of Vitamin C and a fair source of provitamin A. It is commonly used as an ingredient as an acidulant in various food products such as condiments, jams, and jellies. The process of making ready-to-drink calamansi juice includes the following steps: 1) selection and washing of fruits; 2) cutting of fruits and juice extraction; 3) preparation or mixing of ingredients according to the desired formulation; 4) pasteurization; and 5) hot filling and bottling. Pasteurization and bottling will give the juice a longer shelf-life.
The product can be stored at room temperature or better at refrigerated temperature to keep its flavor and freshness for a longer period of time.
Market & Beneficiaries
- farmers
- ready-to-drink juice processors
- entrepreneurs
Status
- ready for commercialization and marketing
Potential Collaborative Areas
- technology takers for commercial scale production; need for expansion of the cheese production section to increase cheese products
- commercial scale for sustainable packaging materials and waterproof labels
Developers
- Dr. Linda B. Mabesa
- Dr. Wilson T. Tan
- Mr. Maximo P. Sapin
Contact Details
- Institute of Food Science and Technology, College of Agriculture and Food Science, UPLB
- [email protected]