Densification: How Brazil’s orange juice sector produces more with less

Players in Brazil’s orange juice industry have been investigating a technique known as densification, whereby more citrus trees are planted in the same area to increase yield.

→ read the fulll article


Previous post
Proposed Class Action Suit Against PepsiCo Regarding “No Preservatives” Label on Sparkling Juice Products According to the complaint, citric acid functions as a preservative by acting as an acidulant and indirect antioxidant.
Next post
A short review of extraction methods associated with chromatographic analysis for the control of pesticide residues in processed fruit juices This study may assist the scientific community on the main advances in techniques for controlling the levels of residues in juices.