What defines NFC orange juice in terms of composition?

NFC orange juice is unfermented orange juice that is not frozen, has a Brix value not exceeding 20, and contains no added spirit; it may include added sugar or other sweetening agents.

How should NFC orange juice be stored to maintain quality?

It should be kept refrigerated, protected from light and heat, and consumed within a short period after opening to preserve its fresh flavor and prevent microbial growth.

Can NFC orange juice be used directly in beverage formulations without further processing?

Yes, because it is unfermented and not concentrated, NFC orange juice can be blended directly into drinks, cocktails, or used as a base for smoothies without additional concentration steps.

Orange Juice Not from Concentrate

NFC orange juice is orange juice that is not frozen and has a Brix value not exceeding 20. It is unfermented, contains no added spirit, and may include added sugar or other sweetening matter.

Prices, specifications and international trade for orange juice not from concentrate under HS 200912.

Orange Juice Not from Concentrate Price

$519USD/t

Published reference · Jul 1, 2026

Orange juice not from concentrate is quoted in USD/t at BRA. Historical customs values may differ from the headline reference.

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Orange Juice Not from Concentrate Historical Unit Values

Orange Juice Not from Concentrate Exports and Imports

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Brazil led reported orange juice not from concentrate exports in 2025, at $1.3B.

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Orange Juice Not from Concentrate Suppliers

Find orange juice not from concentrate suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

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Orange Juice Not from Concentrate Specifications and Quality

Orange juice not from concentrate grading factors include Brix value, Acid level, and Color.

Grading Factors

Quality assessment for orange juice not from concentrate considers Brix value, Acid level, and Color.

Brix value
Measures the soluble solids content, which correlates with sweetness and influences the sensory profile of the final juice.
Acid level
The balance between acidity and sweetness determines the flavor perception and is a key quality indicator for buyers.
Color
The orange hue, often measured by a colorimeter, indicates the juice's visual appeal and can vary with fruit maturity and variety.
Oil content
The amount of peel oil in the juice affects the aroma and can cause off-flavors if too high, so it is controlled during extraction.
Pulp content
The amount of suspended pulp influences mouthfeel and appearance, and buyers may specify a target range for consistency.

Common Defects

Recorded defects for orange juice not from concentrate include Fermentation, Oxidation, and Off-flavors from processing.

Fermentation
Uncontrolled microbial activity can produce off-flavors, cloudiness, and gas, making the juice unacceptable for consumption.
Oxidation
Exposure to oxygen can cause browning and a stale, cardboard-like taste, reducing the fresh character of the juice.
Off-flavors from processing
Excessive heat during pasteurization can create a cooked or burnt taste, which is a common quality defect in NFC juice.

Orange Juice Not from Concentrate Facts and HS Code

Orange juice not from concentrate belongs to juices within softs and tropicals. Its customs classification covers HS 200912.

Orange Juice Not from Concentrate HS Code

Also known as	NFC orange juice, not-from-concentrate juice
Product type	Finished
Position in the chain	Processed
Category	Juices — Softs and tropicals
HS codes	200912
HS6 description	Juice; orange, not frozen, of a Brix value not exceeding 20, unfermented, not containing added spirit, whether or not containing added sugar or other sweetening matter
Quoted in	USD/t
Reference location	BRA

Production & Handling

Orange juice not from concentrate storage guidance: Store at chilled temperatures, typically just above freezing, to slow microbial growth and enzymatic activity. Keep the juice away from light and oxygen to prevent quality degradation.

Production and Storage

Perishability	High
Temperature regime	Chilled
Storage conditions	Store at chilled temperatures, typically just above freezing, to slow microbial growth and enzymatic activity. Keep the juice away from light and oxygen to prevent quality degradation.
Processing steps	Harvest oranges at optimal maturity Wash and sort the fruit to remove damaged or spoiled items Extract the juice from the oranges Pasteurize the juice to reduce microbial load and inactivate enzymes Cool the juice rapidly to preserve quality Store the juice under chilled conditions in bulk or packaged form

Packaging

Typical orange juice not from concentrate packaging includes Aseptic bag-in-box, Chilled carton, and Tanker.

Aseptic bag-in-box
Used for bulk shipments to food service or further processing, this format protects the juice from oxygen and light while allowing efficient storage.
Chilled carton
Common for retail and food service, this packaging keeps the juice refrigerated and is convenient for direct consumption.
Tanker
For large-scale transport from processing plants to bottling facilities, food-grade tankers maintain temperature control and prevent contamination.

Uses & Risks

Orange juice not from concentrate is used in Retail chilled juice, Food service beverage, and Ingredient for smoothies.

End Uses

Retail chilled juice
Packed in cartons or bottles, this juice is consumed directly as a beverage, with the fresh taste being the primary selling point.
Food service beverage
Served in restaurants, cafes, and hotels as a breakfast drink or mixer, often from a dispenser or individual portions.
Ingredient for smoothies
Blended with other fruit purees or yogurts to create smoothies, where the juice provides liquid and citrus flavor.
Cocktail and mocktail base
Used as a mixer in alcoholic and non-alcoholic drinks, where its acidity and sweetness balance other ingredients.

Uses and Related Commodities

Downstream industries	Beverage manufacturing, Food service, Retail grocery, Hospitality

Sourcing risks

Risk	Category	Severity	Mitigation
Microbial spoilage Food safetyHigh Pathogens or spoilage organisms can grow if the juice is not pasteurized and stored correctly, leading to foodborne illness or product loss.	Food safety	High	Ensure proper pasteurization, maintain the cold chain, and conduct regular microbial testing.
Fruit supply variability ClimateMedium Weather conditions like frost or drought can reduce orange yields, affecting the availability and price of raw fruit for juicing.	Climate	Medium	Diversify sourcing regions and maintain buffer stocks to manage supply fluctuations.
Cold chain failure LogisticsMedium Temperature abuse during transport or storage can accelerate spoilage and reduce shelf life, affecting product quality.	Logistics	Medium	Use temperature-controlled logistics and monitor temperature data throughout the supply chain.

Orange Juice Not from Concentrate Questions

What defines NFC orange juice in terms of composition?: NFC orange juice is unfermented orange juice that is not frozen, has a Brix value not exceeding 20, and contains no added spirit; it may include added sugar or other sweetening agents.
How should NFC orange juice be stored to maintain quality?: It should be kept refrigerated, protected from light and heat, and consumed within a short period after opening to preserve its fresh flavor and prevent microbial growth.
Can NFC orange juice be used directly in beverage formulations without further processing?: Yes, because it is unfermented and not concentrated, NFC orange juice can be blended directly into drinks, cocktails, or used as a base for smoothies without additional concentration steps.