Production

Ecosphere is one of those few Ukrainian juice producers who have arranged a cyclical turnaround:
from processing fresh raw material to delivering products to consumers

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Raw Material


Ecosphere has its own procurement facilities in Vinnytsia Oblast, an old horticultural region of Ukraine.
Frozen raw material from exotic fruits is purchased in southern climes

Technology

Raw Material Receipt
An automobile unloads apples, and then they are delivered
by a conveyor to a workshop
Washing
Apples are washed in two washers: at first, they are washed
to remove basic dirt and then they are washed clean
Discarding
Operators discard tainted fruits, branches,
and leaves manually
Grinding
Good grade apples are then delivered to a grinder,
where they are grinded up to get 3-mm pieces
Warming
The fruit mass is stirred and warmed through in a scalding
machine — this is required for its further grinding
Pulping
The hot mass is rubbed through a coarse sieve to remove seeds
and skin, and later — through fine sieves to make it homogeneous
Deaeration
The puree is stirred in special containers to remove excess air
Sterilization
The fruit mass is heated to 114°C–116°C, with such temperature
to be kept for 160 seconds. Then the mass is chilled down to 30°C
Packaging
The puree is ready: it is packaged into 200 l or 1000 l aseptic bags.
The bags are packaged into barrels and delivered to the warehouse
Raw Material Receipt
An automobile unloads apples, and then they are delivered
by a conveyor to a workshop
Washing
Apples are washed in two washers: at first, they are washed
to remove basic dirt and then they are washed clean
Discarding
Operators discard tainted fruits, branches,
and leaves manually
Grinding
Good grade apples are then delivered to a grinder,
where they are grinded up to get 3-mm pieces
Squeezing
The grinded mass is delivered to a pressing machine,
where up to 85-90% of juice is squeezed
Pasteurization
Freshly-pressed juice is delivered to an evaporator, where it is heated
up to 90°C for 30 seconds and then it is chilled down immediately
Fermentation
Plant enzymes are added to juice in order to break down pectin and starch.
At first, juice gets cloudy, and then some precipitate is formed
Filtration
Light and clear juice is separated from feculence
Boiling
Clear juice is transferred to the evaporator, where it is boiled
down to almost one sixth
Chilling Down
The received concentrate is chilled down to 20°C
using a plate-type heat exchanger
Packaging
The juice is ready: it is transferred to 400 t containers,
where it is preserved

Certificates


The company has introduced and certified international standards at its production:

Look at a day
in the life
of our production

Find out key facts about the company’s history and activity Examine the assortment of juices, concentrates, and water