SUSTAINABILITY IN APPLE JUICE EXTRACTION TECHNOLOGY

Denisa MARICA (sopirla) () and Ovidiu Tita ()
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Denisa MARICA (sopirla): ”Lucian Blaga” University of Sibiu, Romania
Ovidiu Tita: ”Lucian Blaga” University of Sibiu, Romania

Contemporary Economy Journal, 2023, vol. 8, issue 1, 73-80

Abstract: Sustainability has become a priority for all food producers, the aim is to constantly improve quality in accordance with market requirements that are constantly changing. Consumers want safe food products, that's why a lot of standards and norms have appeared in this regard. Consumer preferences regarding the concept of quality may differ from one consumer to another, being influenced by economic or social aspects, by the environment in which they lived, what they were taught to consume or how each perceives the quality of products. Some choose the products according to the price, others according to the way of presentation or follow the brand/mother, others according to the organoleptic qualities. It is desired to apply sustainability in the technological process of obtaining apple juice. Access to a safe and nutritious natural juice that ensures the health of the population. This can be achieved by: developing a technological process oriented towards the efficient use of natural resources and preserving biodiversity, enriching the human diet by developing a wide variety of aromas, tastes, textures, enriching juice with biologically active substances, healthy working conditions, packaging in safe conditions, without additional generation of waste, reuse of waste resulting from processing (borhot - jams/sweets, rotten apples - compost), efficient supply of food along the food chain and to the consumer, healthy working conditions.

Keywords: apple juice; sustainability; quality (search for similar items in EconPapers)
JEL-codes: I15 L66 (search for similar items in EconPapers)
Date: 2023
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