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How to make fruit juice, puree or concentrate
Photos by Jun Pinzon
Jul 09, 2012
You can’t go wrong using tropical fruits to make purees, juices, and concentrates and then selling them to make money. You may supply offices and canteens or rent a stall to sell them if you have the money for it. “Selling fruit juice is a profitable business because the markup is 100 to 150 percent and the market is big,” says Myra Rose Menor, fruit juice lecturer at the Ultima Entrepinoy Forum Center in Quezon City. “The demand never goes out and if you pick a good location, you may recover your investment in just one day.”
Interested? You’ll need P3,000 to P 5,000 initially to buy ingredients, packaging, and equipment like a blender, strainer, sealer, and measuring spoons and cups that you may buy from any supermarket if you don’t already have them in your kitchen.
Tools and materials:
- measuring spoons and cups
- packaging (plastic pouch)
Ingredients for artificial fruit juice:
- 500ml water
- 1 cup sugar (P32.50 per kilo)
- 1/4 teaspoon xanthan gum (P60 per 60 grams)
- 1/8 teaspoon sodium benzoate (P16 per 100 grams)
- 1/2 teaspoon citric acid (P66 per kilo)
- 1/8 teaspoon flavoring
*You may buy the ingredients from Spices and Food Mix House on E. Rodriguez Sr. Boulevard in Quezon City, or from other chemical stores in Divisoria and Quiapo.
Ingredients for fruit puree:
To make artificial fruit juice, prepare 500 ml of water, 1 cup of sugar (P32.50 per kilo), 1/4 teaspoon of xantham gum (P60 per 60 grams), 1/8 teaspoon of sodium benzoate (P16 per 100 grams), 1/2 teaspoon of citric acid (P66 per kilo), and 1/8 teaspoon of flavoring (P710 per liter) that you may buy from Spices and Food Mix House on E. Rodriguez Sr. Boulevard in Quezon City or from other chemical stores in Divisoria and Quiapo.
Now mix the sugar and xantham gum in a pan and then slowly add the water, stirring constantly to make sure the mixture is even and lump-free. Heat the mixture in 80- to 85-degree Celsius temperature, stirring once in a while to even the heating. Then remove the pan from the heat and add sodium benzoate and citric acid—stirring constantly until they dissolve. Now pour 250 ml of the mixture into the measuring cup then add droplets of flavoring (you may use a medicine dropper).
Mix the juice well and then pour into a pouch and use a sealer to close it, making sure your remove bubbles from the juice because trapped air increases the number of pathogens in the mixture and shortens the product’s shelf life. Now immerse the product in water until the temperature goes down to about 40 degrees Celsius.
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