How much juice do you get from one kilo of oranges? Keys to improving profitability

In any business that sells freshly squeezed natural juice —supermarkets, hotels, cafés, buffets or self-service areas— profitability does not depend only on the selling price. One of the most decisive, and often least analysed, factors is how much juice you actually obtain per kilo of oranges.
The difference between extracting a few more or fewer millilitres per kilo may seem small, but when fruit is squeezed every single day, the economic impact becomes highly significant. In this article, we analyse the real juice yield, the factors that influence it, and how to optimise every kilo of oranges to improve your business profitability.

How much juice does one kilo of oranges produce?

As a general guideline, one kilo of oranges can produce between 400 and 550 ml of juice, but this figure can vary considerably depending on several key factors:

• Orange variety
• Level of ripeness
• Fruit size
• Overall fruit condition
• The technology and juice extraction system used

This is where many businesses start losing money without even realising it.

Factors that influence juice yield

1. Orange variety

Not all oranges yield the same amount of juice. Some varieties are designed mainly for table consumption, while others are specifically grown for juice extraction.
Varieties commonly used for professional juice production usually offer:

• Higher juice content
• Lower peel proportion
• A better balance between acidity and sweetness

Choosing the right fruit is the first step — but not the only one.

2. Ripeness and freshness of the fruit

An orange that is too green usually produces less juice.
An overripe orange can lose quality, reduce yield and negatively affect the taste of the juice.
Working with fruit at its optimal ripeness allows you to:

• Extract more juice per kilo
• Achieve a more consistent flavour
• Reduce waste

3. Size and calibre

Fruit size has a direct impact on juice extraction efficiency. Very small oranges often deliver a lower yield per kilo due to the higher proportion of peel.
Medium-sized, uniform fruit helps achieve:

• More consistent extraction
• Fewer losses
• A more stable final result

The key role of the professional juicer

This is one of the most important — and often overlooked — aspects for many businesses.

The juice extraction system makes the difference

Not all juicers extract the same amount of juice from an orange. An inefficient extraction system can leave a significant amount of juice trapped in the pulp, kilo after kilo.
The main differences lie in:

• The fruit cutting system
• The pressure applied during extraction
• How efficiently the pulp is processed
• The separation of peel and juice

A professional juicer designed for intensive use can significantly improve juice yield per kilo of fruit, without affecting flavour quality. Choosing the model that best suits each type of business is essential.

Yield vs flavour: finding the right balance

Extracting more juice should never mean over-pressing the peel. When this happens, essential oils from the peel mix into the juice, creating bitterness.
Advanced juice extraction systems are designed to achieve:

• Maximum yield
• Clean, fresh flavour
• No bitterness
• Consistent juice quality

This balance is essential to sell more — and sell better.

How juice yield impacts daily profitability

Let’s look at a simple example:
- Yield difference: 50 ml per kilo
- Daily consumption: 50 kg of oranges
- Extra juice per day: 2.5 litres
- Over one month: 75 additional litres of juice
That extra volume is pure additional revenue, without increasing raw material costs.

Common mistakes that reduce juice yield

Many businesses lose profitability due to small, avoidable mistakes:

• Using domestic or under-dimensioned juicers
• Operating worn or poorly maintained equipment
• Not adjusting the machine to the fruit size
• Prioritising speed over extraction quality
• Failing to check the pulp after extraction

Correcting these issues has a direct impact on margins. Read more about it in our post “Common mistakes when buying a professional juicer, and how to avoid them.”

How to improve juice yield per kilo of oranges

1. Use high-performance professional juicers

Investing in a quality juicer is not an expense — it is a tool to:

• Make better use of every kilo of fruit
• Maintain a constant production rhythm
• Reduce waste
• Ensure consistent juice quality

2. Match the equipment to your business type

A hotel breakfast buffet does not have the same needs as a café or a supermarket.
Choosing the right model based on:

• Customer volume
• Peak service hours
• Type of self-service setup

allows you to maintain yield and continuity without overloading the machine.

3. Measure and monitor performance

Very few businesses actually measure how many litres of juice they obtain per kilo of fruit.
Monitoring this regularly helps to:

• Detect losses
• Adjust processes
• Compare real performance over time

Long-term sustainable profitability

Optimising juice yield is not just a numbers game — it is a strategic decision. When fruit is squeezed daily, small improvements translate into significant long-term results.
Professional juicers designed for intensive use, with efficient and durable extraction systems, help maintain stable profitability, minimise waste and consistently deliver high-quality juice.
Because in professional juice extraction, every millilitre counts.