Classification
Product TypeIngredient
Product FormJuice concentrate
Industry PositionFood Ingredient (industrial intermediate)
Market
Lime concentrate in India is an industrial fruit-juice ingredient supplied from lime/lemon producing belts and used by beverage and food processors for acidification and flavor. The National Horticulture Board identifies multiple major producing states (including Andhra Pradesh, Gujarat, Tamil Nadu, Karnataka, and Maharashtra), supporting geographically distributed raw-material sourcing for concentrate production. India’s processed fruits and juice sector is described by APEDA as highly decentralized, implying a fragmented processor base alongside larger integrated processors. For imports into India, market access hinges on FSSAI’s Food Import Clearance System (FICS), which includes document scrutiny, inspection, and risk-based sampling/testing integrated with Customs ICEGATE under SWIFT.
Market RoleMajor domestic producer and processor; industrial ingredient market with both import and export activity
Domestic RoleIndustrial ingredient used in beverages (including lime-based drinks), sauces, pickles, seasonings, and other formulated foods
Specification
Primary VarietyAcid lime (Kagzi lime and related acid-lime types)
Secondary Variety- Tahiti (Persian) lime
- PKM 1 (acid lime)
- Eureka lemon
- Lisbon lemon
- Lucknow Seedless lemon
Physical Attributes- Juice yield, peel oil notes, and cloud stability (clear vs cloudy) are commonly buyer-critical attributes for citrus concentrates used in industrial formulations.
- Color and absence of off-odors/foreign matter are key acceptance factors in bulk ingredient supply.
Compositional Metrics- Soluble solids (Brix) and titratable acidity are central buyer specifications for citrus concentrates; Codex defines concentrated fruit juice as juice with water removed to raise Brix relative to reconstituted juice.
- Food-safety compliance includes meeting FSSAI limits for contaminants/residues applicable to concentrates used in manufacturing (including lime/lemon-related concentrates for soft drink manufacture).
Grades- Clear vs cloudy concentrate
- Frozen vs aseptic/ambient-stable formats (as per supplier specification and intended use)
- Industrial-use concentrate vs retail-ready juice products (distinct regulatory/labelling expectations)
Packaging- Bulk packaging formats commonly include aseptic bag-in-drum and other bulk packs suitable for industrial handling.
- Import clearance documentation and label checks apply to packaged consignments; labeling nonconformities may be restricted in what can be rectified post-arrival per FSSAI import guidance.
Supply Chain
Value Chain- Orchard sourcing (lime/lemon belts) → extraction/filtration → concentration (evaporation) → pasteurization/thermal step (as applicable) → bulk packaging (often aseptic or frozen formats) → storage/dispatch → port/ICD → FSSAI/Customs clearance → industrial distribution to beverage/food processors
Temperature- Temperature control expectations depend on format (frozen concentrate vs aseptic/ambient-stable bulk); importers may be required to maintain and provide storage temperature logs under certain clearance scenarios.
Shelf Life- Shelf life is format-dependent and sensitive to temperature excursions, seal integrity, and microbiological control; bulk industrial supply commonly relies on validated processing and packaging to prevent spoilage.
Freight IntensityMedium
Transport ModeSea
Risks
Regulatory Compliance HighImports of lime/lemon concentrate can be delayed, rejected, or deemed non-conforming if documentation, labeling, or tested parameters fail to meet FSSAI requirements under FICS (document scrutiny, inspection, and risk-based sampling/testing integrated with Customs).Before shipment, align product specification and label artwork to applicable FSSAI regulations; ensure the full FICS document set (including ingredient list and label) is consistent across invoice/packing list/COO and be prepared for sampling/testing holds.
Logistics MediumPort delays and storage-condition deviations (especially for format-sensitive shipments such as frozen concentrates) can degrade quality and complicate clearance if temperature-control evidence is required under certain clearance scenarios.Select format-appropriate packaging (aseptic vs frozen), validate cold-chain capability where needed, and maintain auditable storage/temperature records for the consignment.
Crop Disease MediumUpstream supply can be disrupted by citrus diseases affecting acid-lime belts (e.g., citrus canker reported in acid-lime growing regions of Karnataka), contributing to variability in availability and raw fruit quality for concentrate production.Diversify sourcing across multiple producing states and require supplier agronomy/disease-management controls and incoming raw-fruit quality screening.
Sustainability- Food-safety compliance risk related to contaminants/toxins/residues limits applicable to beverages and concentrates used in manufacturing (including citrus concentrate applications).
Labor & Social- No widely documented, product-specific forced-labor controversy unique to Indian lime/lemon concentrate is identified in the cited sources; standard agricultural labor due diligence (wages, safety, subcontracting) remains relevant.
FAQ
Which documents are typically required to file a food import clearance application (FICS) for lime/lemon concentrate into India?FSSAI’s import manual lists documents such as the Bill of Entry, Country of Origin Certificate, Bill of Lading, FSSAI Import License, Invoice, Packing List, Ingredient List, and Product Label as required for filing in FICS.
Which Indian regions are most relevant for sourcing lime/lemon raw material that can feed concentrate production?The National Horticulture Board lists major lime/lemon producing states including Andhra Pradesh, Gujarat, Tamil Nadu, Karnataka, Maharashtra, Assam, and Rajasthan.
How is “concentrated fruit juice” defined in an international standard relevant to lime concentrate trade?Codex defines concentrated fruit juice as fruit juice where water has been physically removed so that the Brix is increased relative to the reconstituted juice, with the standard describing concentration as raising Brix to at least 50% greater than the Brix established for the corresponding reconstituted juice.