We offer a wide portfolio of citrus and tropical fruit products made from the finest fruits in Mexico, including nectar fruit products.
Over 20% of our processed fruit comes from our own groves, which helps us maintain our high product quality standards. Citrus processing is highly sustainable; nothing is wasted. We extract the juice and pulp, as ingredients for the food and beverage industry. We recover essential oils and aromas used in the flavor and fragrance industry, and transform the fruit’s peel to an energy rich and high fiber animal feed ingredient.
Mexico is one of the top orange producers in the world with a vast majority being of the Valencia Orange variety; recognized for its deeper tone juice color and premium sweet flavor.
Citrofrut is the most important producer and processor of Valencia Orange in our country. To date, Citrofrut cares for over 2.3 million orange trees in its groves. All our orchards are going through a Sustainable Agriculture Accreditation.
Mexico is the top Persian Lime producer in the world. This variety is a seedless green fruit which is larger and sweeter than a Key Lime, making it ideal for beverage, nectar fruit products and food preparation.
Citrofrut is the most important processor of this fruit in our country.
Mexico is becoming a relevant producer of Lemon in the world. This variety is yellow in color and even sweeter than its Lime cousins, making it ideal for sweetened beverages and food preparation.
Citrofrut has developed over 800 hectares of this fruit and continues to grow its Lemon processing volumes.
Mexico is a key player in the production of this fruit on a global scale. There are three main varieties popularly known as White, Red and Pink Grapefruit. The varieties are mainly identified by the color and are ideal for nectar fruit products.
Citrofrut is characterized for the development of over 500 hectares of this fruit making us one of the largest growers of this fruit in Mexico.
Mexico is the third largest grower of Tangerines in the world. A Tangerine is a variety of Mandarin orange that is smaller and oblate in shape and has a darker red-orange color with sections that are easily separated and a great option for nectar fruit products.
Citrofrut is the most important processor of this fruit in our country. With focus on the Dancy variety, we have developed over 350 hectares of this fruit.
Mexico is one of the largest mango producer in the world, with varieties such as Tommy Atkins, Kent, Keith and Haden. Cultivated along the pacific rim of Mexico, from Chiapas to North Sinaloa, these Mangos have a balance of tender sweetness, fresh tangy flavor with some fiber content and bright yellow orange color.
Citrofrut processes single strength and concentrated purees, with high quality standards, selling to the top clients worldwide in the juice, baby food, ice-creams and smoothies industries, nectar fruit products, among others.
Also called “golden mango” because of its bright yellow color and sweet flavor. Manila and Ataulfo are cultivated on the regions near the pacific coast from Chiapas to Jalisco. These mangos have more sweetness and no fiber in their composition, making them a preferred option for premium single strength blends and nectar fruit products.
Brazil is globally known for its high-quality fruits, for this reason Citrofrut process mangos in our Via Nectare Facility located in the city of Taquaritinga, in the state of Sao Paulo. Here we produce concentrate and single strength puree from mango of the palmer and tommy varieties. Our processing season in Brazil is in the local summer period, starting in December and finishing in March.
Grown only in the southern hemisphere, Brazilian guava is of a deep pink color with a sweet tropical flavor and fruitful aroma; ideal for beverages, desserts, nectar fruit products or other tropical blends.
Our guava processing season is during the months of March and April. We produce single strength, 14 to 16 brix (mid concentration) and 18 to 20 brix (high concentration) juices tailored to all the diverse industry needs.
As an integral part of our operations, Citrofrut focuses on the elaboration of special products derived from the fruits we process. These special products are used in the preparation of food and beverage flavors, fragrances, personal care products and in other applications of the food and chemical industry.
Special products in our portfolio:
The oil sacs that are found in the peel of the fruit are broken during the extraction process. The oil is obtained when you separate the oil from the water-oil emulsion using a centrifuge. The color of the oil varies depending the color of the peel.
The Cold Pressed Oils are used in flavor, beverage, nectar fruit products and fragrance applications.
Also known as oil phase, is obtained during the evaporation of the juice. The volatile components are recovered and separated in two: the oil phase and the water phase. The essence oil has a clear color.
The Essence Oil is commonly used in the preparation of add-backs or flavor packs for the juice and beverage industry.
Also known as water phase, is obtained during the evaporation of the juice. The volatile components are recovered and separated in two: the oil phase and the water phase. The aroma also has a clear color.
The Aroma is commonly used in the preparation of add-backs or flavor packs for the juice and beverage industry.
After the juice extraction process, the peel and the inner part of the fruit is sent to a press to remove all the remaining oil and moisture. The press liquor is sent to the equipment Waste Heat to be concentrated and form molasses, and by means of distillation the d’limonene is recovered.
The D’limonene is used in health care products and also in the chemical industry as active ingredient in cleaning products or in many other products to mask odors.
The broken pieces of cells sacs and segment walls that are part of the citrus fruit.
The Pulp is commonly added back in the final juices to add texture; or mouthfeel, additionally it can be used as source of fiber, usually on nectar fruit products.
After the extraction process, the peel is sent to a press to remove the remaining of oil and juice, afterwards the peel is cut in small pieces, washed, dried and packed in sacks and useful for nectar fruit products.
The Washed Peel is used in the food industry to obtain pectin, which is used as gelling agent in jams and jellies. Pectin is also added to dessert fillings and sweets, used as stabilizer in fruit juices, and as source of dietary fiber.
After the extraction process, the peel is sent to a press to remove the remaining of oil and juice, afterwards the peel is cut in small pieces and dried.
The Unwashed Peel is sold for cattle feed as source of energy (protein and carbohydrates).