Tuesday, March 29, 2011

History of Commercial Juice Industry

People have been trying to improve the quantity and quality of their food and drink for centuries.

During ancient times, 4000 BC, Egyptian already master viticulture and the art of wine making.

European were fermenting fruit juice into bjorr in 11th and 12th century in Scandinavia, Iceland, Greenland and England. Viking serves refilled wood and pottery cups with fruits beverage as a symbol of hospitality.

Its means that the extraction of juice from fruit is an art dating form the earliest records.

The commercial modern juice industry dates from 1869, when the Welch company of Vineland, New Jersey commenced bottling of unfermented grape juice. It was said the Dr. Thomas B. Welch and his son Charles started fruit juice processing industry.

They applying the theory of Louis Pasteur for processing of Concord grapes in order to produce an ‘unfermented sacramental wine’.

Before that in 1859 soft drinks was invented by mixing fruit juice with other ingredients such as sugar carbonated water and citric acid.

Juice that could be preserved for long periods of time did not emerge until after Welch introduced the principles of heat sterilization.

This introduced the principle of fruit juice preservation by pasteurization. The industry was slow to develop, although in the US a trend to expansion which commenced in the 1920s accelerated in the 1930s.

By 1930s, flash pasteurization was developed, and it was during this time that fruit juices emerged as a significant of vitamin C in the public’s eye and began to gain in popularity.

The nutritional value of fruit juices especially with respect to vitamin C, was recognized during the hungry of the Great Depression and demand was further stimulated by technological developments, such as flash pasteurization, which greatly improved product quality.
History of Commercial Juice Industry

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