Juice yield is the quantity of juice obtained from a given mass of raw fruit, expressed as a percentage or volume per tonne, and serves as a key efficiency and costing indicator that varies with variety, ripeness, pressing method and enzyme treatment.
In trade practice
Processors record juice yield batch by batch to monitor raw material quality and press performance; a sudden drop often signals under-ripe fruit or a worn press membrane. Buyers of juice concentrate use yield data to assess supplier efficiency and to understand how raw fruit quality affects the final product. Enzyme treatment with pectinases is commonly applied to improve cell-wall breakdown and raise yield before pressing. Yield figures are not typically stated on commercial documents but are tracked internally and shared in technical audits.
In a specification
Contracts for raw fruit destined for juice processing may include a minimum indicative juice yield as a quality benchmark, linked to variety, harvest maturity and agreed pressing conditions.