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Narınc

The plants

Apples, quince and sour cherries are processed in Quba, pomegranates in Göyçay. In season the two plants take in up to 440 tonnes of fruit a day; in the other months they fill from our own concentrate and fruit from the cold store.

Hundreds of bottles moving along a conveyor in a filling hall

Quba juice plant

Baku–Quba road, km 162, Quba districtOpen in Maps

Opened
2004
Staff
220 permanent, 80 more in season
Capacity
Takes in up to 260 tonnes of fruit a day in season; 1 l and 0.2 l aseptic carton, glass and concentrate lines, a preserves shop
Site
6.5 ha
Storage
Four stainless concentrate tanks (1,200 t in all) and a 3,000 t fruit cold store

Lines

LinePackWhat it fillsPer hour
Q11 l aseptic cartonNarınc juices and nectars, Cırtdan 1 l7,000 cartons
Q20.2 l carton with a strawCırtdan children’s juices, small nectars12,000 cartons
Q3Glass 0.25 l and 330 g, hot fillNectars in small glass, plum sauce6,000 bottles
Q4Jars 350–650 gQudyal preserves and jams3,000 jars
Q53 l bag-in-box with a tapApple juice900 boxes
Q6Concentrate, 260 kg drumsApple and sour cherry concentrate12 drums
Book a visit

Göyçay pomegranate plant

Göyçay–Ujar road, km 6, Göyçay districtOpen in Maps

Opened
2011
Staff
110 permanent, 60 more in season
Capacity
Presses up to 180 tonnes of pomegranates a day from October to December; not-from-concentrate juice, concentrate and narsharab
Site
4 ha
Storage
A 2,500 t pomegranate cold store and aseptic drums for concentrate

Lines

LinePackWhat it fillsPer hour
G1Glass 0.75 and 0.25 l, hot fillNot-from-concentrate pomegranate juice5,000 bottles
G21 l and 0.2 l aseptic cartonPomegranate juice and nectar6,000 cartons
G33 l bag-in-box with a tapPomegranate juice700 boxes
G4Narsharab and concentrateNarsharab in 330 g bottles, 65 Brix concentrate in drums2,400 bottles
Book a visit

The season

In the months fruit ripens the plants press fresh fruit; in the rest they fill from fruit in the cold store and from concentrate. This month is marked.

Fruit calendar

FruitJanFebMarAprMayJunJulAugSepOct, this monthNovDec
StrawberryQuba, KhachmazStrawberry: MayStrawberry: Jun
White cherryQuba, GusarWhite cherry: Jun
Green walnut (for preserves)Quba, GabalaGreen walnut (for preserves): Jun
Sour cherryQuba, KhachmazSour cherry: JunSour cherry: Jul
RaspberryQuba, GusarRaspberry: JunRaspberry: Jul
Cherry plumQuba, ShamakhiCherry plum: JunCherry plum: Jul
ApricotOrdubad, ShamakhiApricot: JunApricot: Jul
PeachKhachmaz, QubaPeach: JulPeach: Aug
FigAbsheronFig: AugFig: Sep
CornelQuba, GusarCornel: AugCornel: Sep
PearQuba, KhachmazPear: AugPear: Sep
AppleQuba, Gusar, KhachmazApple: AugApple: SepApple: Oct
QuinceQuba, KhachmazQuince: OctQuince: Nov
FeijoaLankaran, AstaraFeijoa: OctFeijoa: Nov
PomegranateGöyçay, Agdash, Ujar, KurdamirPomegranate: OctPomegranate: Nov

The plants’ year

Capacity in use, %JanFebMarAprMayJunJulAugSepOct, this monthNovDec
Quba55 (Filling from concentrate)55 (Filling from concentrate)20 (Line maintenance)60 (Filling from concentrate)65 (Filling from concentrate)80 (Pressing fresh fruit)85 (Pressing fresh fruit)95 (Pressing fresh fruit)100 (Pressing fresh fruit)100 (Pressing fresh fruit)90 (Pressing fresh fruit)70 (Filling from concentrate)
Göyçay50 (Filling from concentrate)45 (Filling from concentrate)40 (Filling from concentrate)15 (Line maintenance)15 (Line maintenance)35 (Filling from concentrate)35 (Filling from concentrate)40 (Filling from concentrate)55 (Filling from concentrate)100 (Pressing fresh fruit)100 (Pressing fresh fruit)80 (Pressing fresh fruit)
  • Pressing fresh fruit
  • Filling from concentrate
  • Line maintenance

How pomegranate juice is made

Pressed juice at the Göyçay plant, from the moment the fruit leaves the truck to the bottle going on sale.

Check a batch code

  1. Intake

    A sample is taken from every truck: below 15 Brix or more than 5% rotten fruit and the load is turned away.

  2. Washing and sorting

    The fruit is washed twice, and cracked or bruised pomegranates are picked off the belt by hand.

  3. Pressing

    Whole pomegranates go through a gentle press; the pressure is kept low so little of the peel’s bitterness passes into the juice.

  4. Straining and settling

    The juice is strained and rests for 12 hours at 4–6 °C so the sediment drops.

  5. Pasteurisation

    The juice is heated to 92 °C for 30 seconds and filled hot.

  6. Filling

    Glass bottles are filled at no less than 85 °C and vacuum-sealed; the batch code is printed on the cap.

  7. Incubation test

    Bottles from the batch stand for 7 days at 30 °C. Only then does the batch leave the warehouse.

Visit the plant

Free for schools, universities, tour groups and trade buyers. A visit takes 90 minutes: the fruit yard, the pressing and filling halls from a glass gallery, the lab, and a tasting at the end.

Quba: Tuesday and Thursday at 10:00 and 14:00, Saturday at 11:00. Göyçay: Wednesday and Friday at 11:00.

Rules

  • Groups of 5 to 25; children from age 10
  • One accompanying adult for every 10 children
  • Closed shoes; we hand out caps, coats and shoe covers at the entrance
  • No rings, watches or earrings in the halls; no chewing gum or food
  • Guests with signs of a cold stay out of the halls
  • Photos from the gallery only
  • Book at least 3 working days ahead; there is bus parking at the plant
Plant
Day
Time
The group

5 to 25, adults included

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