sEASONS

Pear juice production follows the natural rhythm of the pear harvest, with peak activity occurring during late summer and early autumn. Pears are typically harvested from August to October, depending on the variety and climate of the growing region. This period ensures the fruit is at its ripest, offering the best flavor and sweetness for juice extraction. Winter and spring are quieter seasons for production, as fresh pears are less available, though some producers rely on stored fruit or concentrate for off-season processing. By mid-summer, preparations begin anew, as orchards gear up for the next harvest and juice-making cycle.

Origin

Pear juice production is a global industry, with several countries excelling in its production due to favorable climates and abundant pear harvests. China stands as the leading producer, benefiting from its extensive pear orchards and advanced processing facilities. Italy, known for its rich agricultural tradition, also contributes significantly to pear juice production, particularly with varieties like Williams pears. The United States, especially regions like California, is another key producer, focusing on high-quality, commercially packaged pear juice. Additionally, Turkey, Argentina, and South Africa have emerged as notable producers, leveraging their diverse climates and growing demand for natural, fruit-based beverages in domestic and export markets.