Kookabarra’s strategy to stand out in the fresh fruit juice market

They have established themselves in the routine of many Anglo-Saxon workers. With their tantalizing fruit stalls squeezed in place, juice bars are a response to the demand for food that is both healthier and more convenient to consume.

Here, between noon and two, we prefer to have a good meal in a restaurant“. At the same time, he realizes the constraints inherent in this activity.”We are dependent on raw materials, we must manage the treatment of waste and the lifespan of the products does not exceed four to five days“.” data-reactid = “24”> As he continues his studies in Australia, Jérémie Marcucilli discovers the local appetite for this type of concept and wants to import it into France via the franchise of an Australian company. The ace. The market is not the same, nor are consumer habits. “Here, between noon and two, we prefer to have a good meal in a restaurant“. At the same time, he realizes the constraints inherent in this activity.”We are dependent on raw materials, we must manage the treatment of waste and the lifespan of the products does not exceed four to five days“.

Jérémie Marcucilli then worked on a new model that would allow him to make a living from the distribution of such products. He realizes that star hotels and restaurants need quality fruit juices to offer their customers during breakfast. The client is targeted.

To convince him, it is necessary to bring him an added value: a long-term conservation date which allows him to avoid waste, which does not exist for premium fruit juices. In order to keep this promise, the company works with the Technical Center for the Conservation of Agricultural Products (CTCPA) in Avignon. Together, they developed a patented process in 2006. This process keeps the juices for fourteen days.

The product is stabilized cold and then mounted at more than 5000 bar pressure“. And to image:”it’s as if we were plunging a bottle“data-reactid =” 28 “> Eleven years later, the company wants to further increase this delay and is looking into a new technique: high pressures.”The product is stabilized cold and then mounted at more than 5000 bar pressure“. And to image:”it’s as if we were plunging a bottle

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