Sunich Mixed Multi-Fruit Nectar 1000cc

This nectar packs a minimum 50% pure natural fruit content derived from a blend of purees and juices of seven fruits. It naturally provides high concentrations of Vitamin C from citrus, Provitamin A (beta-carotene) from apricots and mangoes, and restorative antioxidants, establishing high nutritional appeal for family wellness.

Supplied in durable 12x1000cc cartons, each standard export pallet carries up to 70 cases (840 packs). A 20ft container loads up to 1,700 cartons, while a 40ft container fits up to 2,400 cartons securely lashed. The baseline wholesale MOQ is 50 cartons with mixed load support.

Sunich's automated computer-controlled batching and blending plant monitors the specific gravity and Brix of each individual fruit component. Online digital refractometers and rigorous sensory panel tests verify every batch, ensuring the harmonious multi-fruit flavor and golden-amber color remain identical year-round.

Ideal storage is 15°C to 22°C (not exceeding 25°C) with relative humidity below 65% in dry, shaded warehouses. While the aseptic barrier eliminates photonic and air exposure, high ambient heat can accelerate thermal breakdown of delicate ascorbic acid; storage directly under uninsulated metal roofs must be avoided.

Classified under HS Code 2009.89, Sunich benefits from distinct export competitiveness thanks to domestic fruit processing integration, competitive pricing, Codex Alimentarius compliance, and accredited Halal/health certificates, driving strong velocity in Iraq, UAE, Oman, and Caucasus trade routes.

The universal crowd-pleasing multi-fruit flavor satisfies diverse palate preferences in one SKU. The 1-liter carton with reclosable cap serves family dining, hotel breakfast buffets, and institutional catering seamlessly, minimizing beverage wastage while offering attractive table presentation.

Invert and shake gently prior to unsealing to disperse fruit purees evenly. Once opened, store the carton upright in the refrigerator at 4–8°C and consume within 4 days to experience peak organoleptic and microbiological quality.