Semi-finished direct extraction juices or natural freshes of industrial manufacturing (international abbreviation “NFC” – “Not from Concentrate”) are produced by pressing chopped fresh ripe fruits or vegetables during harvest time. For their manufacturing only fresh, undamaged and unspoiled fruit are selected.

Season for collection and processing of the crop lasts 20 or more days depending on the type of fruit and geographical region.

To obtaine the juice gathered fruits or fresh vegetables are delivered to the fruit-processing plant. Processing of raw materials various technologies are used, which usually consist of several phases- receiving, cleaning, inspection of fresh fruits (vegetables), raw milling, actually obtaining the juice mechanically (using presses), single heat treatment (pasteurization), filling in sterile packaging with capacity of 200 kg or 1000 kg.

The juice is stored at temperature 0 .. +25 ° C without access of air. Under such conditions the directly expressed juice do not loses its quality and keeps all the useful properties for a long time (24 months), even until the next harvest season.

During the production of directly expressed juices are not applied concentration, stabilization, lighting, restoration by adding drinking water and aromatics. Directly expressed juices are pasteurized only once.