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In the hospitality sector, offering high-quality juices is essential to satisfy customers and to optimise the investment in fruit and vegetables. Choosing the right oranges not only influences the flavour and freshness of the juice, but also impacts operational efficiency and the profitability of the business. Below are the key points for selecting the best oranges and maximising their use.
Why is it important to choose the right fruit for making juices?
Key points for offering high-quality juices in bars and hotels
The quality of the juice is directly linked to the selection of the fruit. Fresh, high-quality oranges ensure a superior flavour and a higher concentration of nutrients. According to a study by the University of Valencia, improper handling of oranges and a lack of cleaning of the equipment used during the process can promote bacterial contamination of freshly squeezed orange juice in food service establishments. Therefore, it is essential to select oranges in optimal condition and maintain proper hygiene when handling them.
Satisfied customers: a good experience and repeat visits
A high-quality juice enhances the customer experience, encouraging loyalty and increasing the chances of positive recommendations. Offering fresh, flavourful products is an effective strategy to stand out in a competitive market and ensure customer return.
How to choose oranges for juicing correctly: key points
Quality and freshness: essential criteria
Recommended varieties for the best flavour
The choice of orange variety has a significant influence on both the flavour and the amount of juice obtained. Below are some of the most recommended varieties for juicing:
Navelina orange
- Characteristics: It is one of the earliest oranges of the season, with a sweet, seedless flavour. It has thin skin and is easy to peel.
- Season: From October to February.
- Use: Ideal for juicing and for eating fresh.
Salustiana orange
- Characteristics: Known for its high juice content and mild flavour. Its flesh is tender and seedless.
- Season: From December to March.
- Use: Highly valued for juice making due to its juiciness and balanced flavour.
Valencia Late orange
- Characteristics: Notable for its high juice content and slightly acidic flavour. It is one of the latest varieties of the season.
- Season: From March to June.
- Use: Perfect for juices thanks to its juiciness and refreshing taste.
Strategies to optimise investment in fresh fruit
Using a high-efficiency juicer is essential to maximise juice extraction and minimise waste. Zummo’s orange juicing machines, for example, are designed to make the most of each piece of fruit, ensuring optimal extraction while maintaining the quality of the juice.
Selecting oranges of the appropriate size for the juicer being used can improve extraction efficiency. Oranges that are too large or too small may not be juiced properly, resulting in fruit waste and lower yield.
Accurately estimating juice demand allows for better management of fruit inventory, reducing waste and ensuring the freshness of the product offered to customers. Implementing inventory management systems and analysing consumption patterns can help in this task.
Careful selection of oranges and the implementation of appropriate fruit management strategies are essential to offering high-quality juices in the hospitality sector. This not only satisfies customers but also optimises investment and contributes to the success of the business.
