Fruit Juice:

This is the beverage group where the fruit content is 100%. It is produced without using any additives.

Fruit Nectar:

This is the beverage group where the fruit content is between 25-99%, according to the type of fruit..

Fruit Beverage:

These are refreshing products which contain at least 10% fruit content, and are completed with the addition of sugar and water.

Fruit Flavored Drink:

This is the beverage group contains less then 10% fruit and produced with the coloring , odor and other additives .

Powered Beverage:

This is the beverage group produced with the flavoring, odor and coloring additives and consumed after being mixed with water. There are no powdered beverages among the Dimes products.

Processing

It is necessary to know how fruit juice is produced in order to understand the values of the fruit juices, which are among the most important food items on your table. The manufacture process starts with agriculture, continues with cultivating saplings and trees and continues with the fruit production and harvest, and then the method of harvest, carrying to the enterprise and processing in compliance with its related technique and obtaining the concentrated fruit juices and pulps. This is then followed by the packaging and storage of these products. The concentrated fruit juices and pulps stored are prepared as fruit juice or nectars, packaged and sold and, after this long chain of processes has been completed, they finally reach the glass on your table. Every link in this chain should be strong and should not be broken off. This could be ensured by careful planning every stage and careful implementation of the applications.

The most important factor in food production is the quality of the raw materials. High-end products are produced from high-quality raw materials. A high-quality product cannot be produced from a low-quality raw material. The quality level of the raw material determines the quality of the end product. Therefore, the selection of the raw material is extremely important for fruit juices and nectars. Every fruit type may not be appropriate for the production of the fruit juices and nectars. It is necessary to select the aromatic fruits which have characteristic colors of the product and which are not physically damaged for the production process.

The fruits have some certain harvest periods. Although they vary from region to region and with the climatic changes over the years, every fruit should be picked in its own harvest periods and whenever they reach the appropriate ripeness. In this way, the product reaches the required quality. The required quality cannot be obtained from products picked before and after the harvest period. The products picked are carried to the enterprises in plastic cases, which take approximately 20 kg of products; these cases not only protect the product from physical damage but also protect the fruit quality by maintaining a high level of air circulation. After the fruits are picked, they come to the enterprise in about 2 to 10 hours according to the distance to the enterprise and then the products are taken into the production process, in maximum one day, as soon as possible.

The fruits are transferred directly from plastic cases to the washing pool from the trucks which approach to the fruit processing ramp at the first stage of the production process. The emptied plastic cases are washed and then sent to the fruit collection and taking centres again. The fruits are washed in the washing pool in water, produced from pressured hoses, are taken from the pool on a conveyor belt and their final washing is performed by spraying water on the conveyor belt. The products which pour from there to the separation belt are checked by the workers, and physically damaged, spoiled and problematic fruits are manually separated.

Fruits prepared for processing are processed in two ways in the enterprises;

First Way:

Clear fruit juice processing (Apple, Sour cherry, Pomegranate and Orange juices): Some changes occur in the processes according to the characteristics of the fruits which are passed through the washing and separation processes. For example, apples are broken into pieces by means of passing through the mill; then pressed and turbid apple juice is obtained in this manner. Sour cherries are pressed after the stem removal and seed removal processes and the turbid sour cherry juice is obtained. Pomegranate is pressed after the shell removal process and then the turbid pomegranate juice is produced.

The turbid fruit juices are pasteurized immediately. The turbid fruit juices, which are cooled to a certain level, are clarified by means of the physical clarification process. The turbidity in the fruit juices is due to the pectin and starch found in its natural structure. This natural turbidity coming from the nature of the fruit is decomposed, precipitated and then the clear fruit juice which is taken from the upper side of the tank is passed through the fruit juice filters and clarified properly. Oranges are pressed in the special presses and the orange juices and shells are separated. The orange juice obtained cannot be clarified.

The sugar content of the fruit juices obtained varies according to the fruits. For example apple juice contains 12-14%, sour cherry contains 14%, pomegranate contains 15% and orange contains 12% sugar. What remains is water. However, the products cannot be stored in this manner. Some of the water included should be removed, not only in the interests of food safety but also for storage purposes. To this end, the products are concentrated. The process of concentration is a physical process and aimed at reducing the water activity of the product and to ensure microbiological safety. Through the concentration process, the sugar rate is increased to 70% in apple juice and 65% in sour cherry, orange and pomegranate juices. The products obtained are packaged in barrels and the barrels are closed, labeled, with apple juice refrigerated (0°C) and sour cherry, pomegranate and orange stored in frozen form (-18°C).

Second Way:

Processing the fruit pulps (Peach, Orange pulps): The washed and cleaned fruits are passed through sieves and their seeds and shells are separated and pulp taken. The pulp of the pasteurized fruits is frozen aseptically in special packaging (in aseptic bags) and automatically closed. The aseptic bags are in special barrels and are closed and labeled, and put in cold storage (-4°C). For example, peach pulp obtained contains 9-11% sugar which is the natural sugar of the fruit, and the apricot pulp obtained contains 14-16% sugar which is the natural sugar of the fruit. The sugar contents of these fruits can be increased to 30-32% according to the technological opportunities of the enterprises. However, the aseptic filling and cold storage are performed for safe storage at this sugar level.

The purpose of all of these processes is to provide the necessary raw material requirements during the year of the enterprises in the short fruit production periods.

The fruit juices and concentrated fruit juices produced in the fruit harvest periods are taken from the depots to the production centres for the production of fruit juice and nectar whenever considered necessary. The fruit juices are produced by means of adding water which is taken away for the purpose of storage for the fruit juice production. For nectar production, water (which had been removed earlier), pulp and lemon juice may be added to the concentrated fruit juice. Only natural fruit juice flavors should be used in fruit juices and nectars, according to the Turkish food code.

As you see, many steps are involved in the process merely in the separation during the adventure of the processed products, and all within 48 hours of being picked. The fruits are processed as soon as possible to protect the nourishing characteristics. However, in what time period the fruit juices that you prepare in your own home reach your kitchen. Let us calculate this. The period spent in the picking in the harvesting period of the fruit, the transportation, waiting in the market, the period spent lying around in your kitchen… In addition, the period of time spent picking the fruit, the transportation, cold storage, re-transportation and the period to be spent in the market and in your kitchen. Backed by such information, you see that it is not worth the cost, and the trouble, to deal with making fruit juices and nectars at home. These fruits have indispensable importance in healthy nutrition. We wish everybody a healthy life with fruit juices.

Briefly:

1. Goknur cultivates 200.000 fruit seedlings each year. It picks the best fruits in Türkiye to provide you with the high quality.
2. Goknur carries the fruits to the factories with its own trucks. With its experience of 50 years, it processes fruits and uses no preservative additive to bring fruit juice to your table in the most natural form.
3. Fruit Drops fruit juice preserves its freshness in its closed package until expiry date. After removing the cap, it should be kept at refrigerator and consumed within 2 days. Otherwise, spoiling is inevitable because it contains no additive.
4. ‘‘All processes from cultivation of seedling to bringing fruit juice to your table are under the assurance of Goknur based on the principle of respect for mankind and nature’’.
5. Enjoy it! Drink cold, for Fruit Drops. Fruit Drops. Choose your Drink; Drink Everyday Drops Fruit Juice

Useful Information from World of Fruits

Strawberry

• Good foe stress & has an effect of being pacificator
• Good for Gallbladder diseases
• Good for teeth & gingivas; prevents the formation of plaques
• The Salicylic acid in the structure of the fruits is the raw material of rheumatism medicine; for this reason strawberries provide the elimination of diseases such as rheumatism arthritis, urat accumulation in joints, arteriosclerosis formation of gravels & stones in kidneys.

• There are A, B1, B2, C Vitamins, Niacin, Protein, Fat, Carbohydrate, Calcium, Phosphor & Iron in composition of tomato
• Tomato is used in the treatment of the following: Elimination of the poisonous substances accumulated in the body, elimination of gallbladder & kidney stones, cleaning of blood, decrease of the urine, renovation of the skin, preventation of early aging, diuresis, liver diseases, febrility, regulation of the blood pressure, acceleration of the blood making, eleimination of constipation, desiccation of kidney & baldder inflammations, rheumatism & gout.

Quince

• Quince which grows in all regions of Anatolia includes ample amounts of Carbohydrate, protein, calcium & fat.
• This fruit which prevents liver idolence, stregthens the stomach, whets appetite, accelerates digestions & prevents gas in intestine
• Quince is very benefitical for children having bone weakness & slow physical growth. As its consumption as fruit is difficult, it is recommended to consume it as juice

Carrot

• In alternative medical treatments, it is used for eye weakness, kidney pains, stomach diseases. constipation, intestinal inflammation, intestine worms, anaemia, heart diseases, cold, coughing, increases excretion, increases breat milk amount for puerperant, avoids mucuc & for skin beauty
• It is effective in atherosclerosis, leg aches, strengthening of the body, asthma, kid diarrhea, intestine impurities, cricks, strengthening of liver & stomach, reducing the swelling of spleen, embelishing of skin, overcoming from bleeding excretion & in jaundice

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