In the process of producing concentrate and puree, there is a step called vacuum concentration.

In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water.

By doing this, the aroma of the fruit is extracted and produced.

This aroma, which is also called the natural essence of the fruit, can be added to the concentrate

and fruit puree in the last stage of production, or packaged for sale separately.

In the process of producing concentrate and puree, there is a step called vacuum concentration.

In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water.

By doing this, the aroma of the fruit is extracted and produced.

This aroma, which is also called the natural essence of the fruit, can be added to the concentrate

and fruit puree in the last stage of production, or packaged for sale separately.

In the process of producing concentrate and puree, there is a step called vacuum concentration.

In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water.

By doing this, the aroma of the fruit is extracted and produced.

This aroma, which is also called the natural essence of the fruit, can be added to the concentrate

and fruit puree in the last stage of production, or packaged for sale separately.

In the process of producing concentrate and puree, there is a step called vacuum concentration.

In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water.

By doing this, the aroma of the fruit is extracted and produced.

This aroma, which is also called the natural essence of the fruit, can be added to the concentrate

and fruit puree in the last stage of production, or packaged for sale separately.

In the process of producing concentrate and puree, there is a step called vacuum concentration.

In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water.

By doing this, the aroma of the fruit is extracted and produced.

This aroma, which is also called the natural essence of the fruit, can be added to the concentrate

and fruit puree in the last stage of production, or packaged for sale separately.

In the process of producing concentrate and puree, there is a step called vacuum concentration.

In this process, the water in the fruit is evaporated, this vapor is liquefied under the process of condensation, like what happens during rose water.

By doing this, the aroma of the fruit is extracted and produced.

This aroma, which is also called the natural essence of the fruit, can be added to the concentrate

and fruit puree in the last stage of production, or packaged for sale separately.