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1. How many gallons of juice are bottled on an average day?
Approximately 25,000 gallons per day depending on the time of year.
2. What type of machinery is used in the production of juice?

We use the following machinery in the production of juice:

  • Conveyors
  • Washers
  • Pasteurizer(Hot)
  • Chiller (Cold)
  • Storage Tanks
  • Blending Tanks
  • Rotary Fillers
  • Gable Top Carton Fille
3. What is shelf life?
The time recommended by the manufacturer between filling and consumption if kept at specified conditions. Our products currently have a shelf life of 40 days if kept at below 38 degrees Fahrenheit.
4. What quality control procedures are in place to protect the consumer?

Sanitation practices are carried out according to current Good Manufacturing Practices (GMP) in accordance with industry standards. In addition ATP (Adenosine Triphosphate) swabs are used to confirm the efficacy of cleaning measures.


Rigorous microbiological analysis is done to ensure the safety of the product. Tests and analysis are done at each point of the production process as well as on raw materials and finished products.


The entire production process for each product line is evaluated on a step-by-step basis to identify possible hazards (biological, chemical or physical). Critical Control Points are then established to eliminate or control the hazards and a monitoring system implemented to ensure that the consumer is protected at all times.


Each batch of product is tasted by the quality control and production personnel before released. Periodically products are subjected to taste panels for further verification that the juices and drinks remain at the high standards representative of Trade Winds Citrus Limited.


These are done in-house once a week on each flavor produced. This gives an indication of any possible problems. A sample of each batch that was tested is kept at the recommended temperature for the prescribed shelf life of 40 days.

This gives the plan for all the quality parameters to be checked. Such as sugar percentage, acidity percentage temperature of pasteurization, temperature of filling, total bacteria count.