Processing and preservation of fruit - Loss of the initial structure

Fruit processing into various beverage forms (juices, nectars, fruit-based drinks) appears to be the most important processing route in France. In fact, in 2003, the production of jams and other fruit preserves amounted to some 70,000 tonnes (data extrapolated from sugar consumption), i.e. only 5-6% of the volume of fruit processed into juice.

In this dossier, we therefore address the issue of fruit processing and preservation, in terms of their loss of initial structure. Two other dossiers [F 6 272] and [F 6 274], deal respectively with the preservation of their original qualities and the economic and regulatory aspects linked to this sector.