What quality criteria must the apples meet for apple juice concentrate production?

Apples must be whole, the stalk (stem) may be missing, provided the break is clean and the adjacent skin is not damaged. Apples must be sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded. Apples must be firm. Apples must be clean, practically free of any visible foreign matter.

Which food safety system is used to control hazards like patulin in apple juice concentrate?

In China, both Zhu and Hua established a HACCP system for apple juice based on traditional hazards. However, in rare cases, the HACCP system is used to control.

Apple Juice Concentrate

Apple juice concentrate is unfermented apple juice with a Brix value exceeding the threshold for concentration, and it may contain added sugar but no added spirit. The concentrate is obtained by removing water to achieve a higher soluble solids content, typically measured in degrees Brix.

Prices, specifications and international trade for apple juice concentrate under HS 200979.

Apple Juice Concentrate Price

$1,322USD/t

Published reference · Jul 1, 2026

Apple juice concentrate is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.

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Apple Juice Concentrate Historical Unit Values

Apple Juice Concentrate Suppliers

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Apple Juice Concentrate Exports and Imports

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Poland led reported apple juice concentrate exports in 2025, at $498M.

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Apple Juice Concentrate Specifications and Quality

Apple juice concentrate grading factors include Firmness, Colour, and Skin condition.

Grading Factors

Quality assessment for apple juice concentrate considers Firmness, Colour, and Skin condition.

Firmness
Indicates appropriate level of maturity; varies by apple variety.
Colour
Characteristic of the variety and growing area; slight deviations allowed.
Skin condition
Free of visible defects, pests, abnormal external moisture, and damage.

Common Defects

Recorded defects for apple juice concentrate include Decay, Internal browning, and Watercore.

Decay
Presence of rot or fungal decay.
Internal browning
Discoloration inside the fruit.
Watercore
Invisible watercore affecting quality.
Bruising
Physical injury causing discoloration.
Russeting
Surface roughness or net‑like russet.
Scab
Surface lesions caused by fungal infection.
Bitter pit
Localized skin disorder causing pits.

Apple Juice Concentrate Facts and HS Code

Apple juice concentrate belongs to juices within softs and tropicals. Its customs classification covers HS 200979.

Apple Juice Concentrate HS Code

Also known as	concentrated apple juice, apple juice concentrate
Product type	Intermediate
Form	Concentrate
Position in the chain	Processed
Category	Juices — Softs and tropicals
HS codes	200979
HS6 description	Juice; apple, of a Brix value exceeding 20, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter
Quoted in	USD/t
Reference location	CHN

Production & Handling

Apple juice concentrate storage guidance: Store sealed containers in a cool, dry place away from direct sunlight and strong odors. Temperature control is essential to prevent enzymatic browning and fermentation, and containers must remain airtight to avoid oxidation.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Store sealed containers in a cool, dry place away from direct sunlight and strong odors. Temperature control is essential to prevent enzymatic browning and fermentation, and containers must remain airtight to avoid oxidation.
Production methods	Farmed
Processing steps	Harvest and wash apples Crush or mill apples into pomace Press the pomace to extract raw juice Filter or clarify the raw juice Concentrate the juice by evaporating water under vacuum Pasteurize the concentrate Fill and seal the concentrate into bulk containers

Packaging

Typical apple juice concentrate packaging includes Aseptic bag in drum or tote, FIBC with liner, and Sealed container with liner.

Aseptic bag in drum or tote
Aseptic bags inside drums or totes are common for bulk transport, protecting the concentrate from contamination and oxidation.
FIBC with liner
Flexible intermediate bulk containers with a liner are used for large volumes, offering efficient handling and storage.
Sealed container with liner
For smaller orders or food service, sealed containers with a liner are used to maintain quality and ease of handling.

Uses & Risks

Apple juice concentrate is used in Reconstituted apple juice, Beverage base, and Jams and fillings.

End Uses

Reconstituted apple juice
The concentrate is diluted with water to produce ready-to-drink apple juice and juice blends.
Beverage base
It is used as a sweetener and flavor base in soft drinks, fruit punches, and other beverages.
Jams and fillings
Concentrate is incorporated into jams, jellies, and fruit fillings to provide apple flavor and natural sweetness.
Bakery and culinary ingredient
It is used in baking mixes, sauces, and marinades to add moisture and sweetness.
Dairy flavoring
The concentrate is added to yogurts, ice creams, and other dairy products for flavoring.

Uses and Related Commodities

Downstream industries	Beverage manufacturing, Food processing, Confectionery, Bakery, Dairy

Sourcing risks

Risk	Category	Severity	Mitigation
Patulin contamination Food safetyHigh Patulin, a mycotoxin produced by Penicillium expansum and other moulds, can contaminate apple juice concentrate when fruit is bruised, infected, or when post‑pressing storage allows mould growth.	Food safety	High	Implement HACCP controls, use only sound fruit, remove bruised or fallen apples, maintain low storage temperatures, and pasteurise concentrate to destroy fungal spores.
Inadequate temperature control LogisticsMedium Failure to keep pressed juice at low temperature promotes mould growth and patulin formation.	Logistics	Medium	Maintain refrigerated storage (e.g., ≤4 °C) from pressing through transport and prior to pasteurisation.
Mould growth on fruit and juice PestMedium Moulds capable of producing patulin may be present on apples in the orchard and can proliferate during harvest, storage, or after pressing if conditions are favorable.	Pest	Medium	Control orchard hygiene, limit fruit bruising, store fruit under inhibitory conditions, and keep pressed juice at low temperature or pasteurise promptly.
Regulatory limits for patulin PolicyMedium Maximum allowable patulin residue levels are set at 50 µg/kg by EU, FAO/WHO, and FDA guidelines; non‑compliance can lead to product rejection.	Policy	Medium	Test concentrate for patulin levels and ensure processing steps keep residues below the regulatory threshold.

Apple Juice Concentrate Questions

What quality criteria must the apples meet for apple juice concentrate production?: Apples must be whole, the stalk (stem) may be missing, provided the break is clean and the adjacent skin is not damaged. Apples must be sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded. Apples must be firm. Apples must be clean, practically free of any visible foreign matter.
Which food safety system is used to control hazards like patulin in apple juice concentrate?: In China, both Zhu and Hua established a HACCP system for apple juice based on traditional hazards. However, in rare cases, the HACCP system is used to control.