According to the Turkish Food Codex Communiqué on Fruit Juice and Similar Products (Communiqué no: 2006 / 56) issued by the Ministry of Food, Agriculture and Rural Affairs, fruit juice is obtained from ripe, healthy, fresh and clean fruits by means of a number of methods. and non-fermented but fermentable beverages obtained from edible portions of fruits having properties such as color and odor. The fruit juices can be obtained directly from the fruit or the fruit concentrate prepared according to the technique. Fruit juices are made resistant by a number of physical processes.

According to the Communiqué, fruit nectar is the product obtained by adding water to fruit juice, fruit juice concentrate, fruit juice produced from concentrate, fruit juice extracted with water, fruit puree or concentrate or mixture thereof. Sugar or honey can be added to the fruit nectar if necessary.

According to the aforementioned communiqué, fruit pulp is pulping obtained by the removal of crust, seed and uneaten parts of the ripe, firm, fresh and clean fruits and crushing of the edible parts by physical methods. Fruit pulp concentrate is a product obtained by separating some of the natural water contained in fruit pulp and its volume is reduced by 50.

Based on these definitions, the fruit ratio can be defined as: the percentage by weight of the juice or pulp in the ready-to-eat fruit juice, or fruit nectar, calculated on the lowest amount of soluble solids specified in the annex to said communiqué. Or, in other words, the ratio of fruit is the ratio of the amount of soluble solids from the fruit, which is present in the total amount of soluble solids of the product ready for consumption.

Fruit laboratories (pulp) determination studies are carried out in authorized laboratories within the scope of chemical tests. In these studies, the standards published by domestic and foreign organizations are complied with.