Central Food Technological Research Institute, Mysore – 570 020

Fruit Squashes and Syrups

1. Introduction
Fruit beverages are relished very much when served in chilled
condition especially during summer, which are nutritious and healthy. Fruit
squashes, crushes, cordials and syrups are popular class of fruit products,
which are convenient to use. Squashes like orange squash, mango squash,
lime squash, Pineapple squash, grape squash, etc., are very popular. Among
syrups, sarsaparilla syrup, ginger-amla, roova afsa” are well known. Lemon
juice cordial is also popular.

The demand for squashes and syrups goes up in summer and in winter
it will be very less. Orange squash, mango squash, etc., will find a reasonably
good market all-round the year for their nutritional quality.

2. Raw Material
In India, a variety of tropical, sub tropical and temperate fruits are
grown. Mango, pineapple, guava, oranges, litchi, acid limes, passion fruit,
palsa, etc., are popular. All these fruits can be used for pulp/juice extraction
(including clarified juice) and can be converted to squashes and syrup.
Pomegranate, cashew apple and jackfruit can also be made into squash.
Herbal-roots and flowers can also be extracted to prepare syrups. For example
syrups based on ginger, sarsaparilla, rose petals, sorrel leaves, etc.

Careful selection of the raw materials at the optimum maturity and

ripeness is very important. Processing and storage of the pulps, juices extracts
are also to be done on good manufacturing lines.

Other raw materials needed are sugar, citric acid, colours, flavours and
permitted class-II preservatives. All these materials are indigenously
available.

Packaging materials like bottles, Caps and CFB boxes are available
easily.

3. Plant and Machinery

Principal equipments: Pulper fruit mill, screw extractor, SS Steam
jacketed), kettles, bottling filling machine, capping machine, etc.

Auxiliary equipments: Boiler, weighing scales, working tables, vessels,

knives, paddles, funnels, etc.
4. Project Cost – Fixed Cost – Working Capital (In Rs. ‘000)
(Estimate for a model project)
a) Land & Land development (1500 m2) 150.00
b) Building & civil construction (300 m2) 270.00
c) Plant and machinery 650.00
d) Miscellaneous fixed assets 75.00
e) Pre-operative expenses 75.00
Total Fixed Capital 1700.00
Working capital margin 237.00
Total Project cost 1937.00
Total working capital required 945.00
Means of Finance
- Promoter’s contribution 662.00
- Term loan 1275.00

5. Production Capacity - (Estimate)

a. Installed capacity : 1200 Bottles (700 ml i.e., 900 g)
b. No. of Working Days : 150
c. Optimum capacity utilization : 70%

6. Technology/Manufacturing Process – Availability

Preparation of Fruit Pulp/Juice: Sound fully ripe fruits are washed
thoroughly; peeled and de-stoned, cores are removed and passed through a
pulper, in case of mango, orange (commuted type), grape, guava, etc.
Pineapple is peeled, sliced and passed through fruit mill and the juice is
extracted in hydraulic press. Using screw type juice extractor orange, passion
fruit, lemon/limes, juice can be extracted. The juice obtained is strained
through SS sieves to remove seeds and bigger particles.

Sugar syrup of 65-700 is prepared separately. The syrup is blended with

fruit pulp/juice (to keep minimum 25% or 33.3% in the final product – as the
case may be), and citric acid to give a final brix of 50- 55 0 and acidity of 1.0 to
1.2%, along with colour, flavour and preservatives. Sulphur dioxide 350
p.p.m. or benzoic acid 600 p.p.m. is the maximum limit of preservative in
squashes and syrups. The product has to be then packed in bottles and
capped pilfer-proof. The unit has to take FPO Licence and follow good
manufacturing practices.