except a few big brands

The hotel catering fresh-squeezed fruit and vegetable juice standard of brewing industry thinks, but not mandatory standards implementation have difficulty

The weather be hot unusual, beverage became necessities. Outer repast, people often like to order a glass of fresh vegetable and fruit juice. But wait a moment, and after heavy inspection flexible beverage is different, the more expensive than ordinary drink much expensive fresh-squeezed fruit and vegetable juice quality exactly how is actually no unified standard.

Because of this, recently held in chongqing of 2010 China catering entrepreneurs chongqing summit, the China hotel association HanMing discloses, hotel association are enacted the hotel catering fresh-squeezed fruit and vegetable juice standard ", will be for catering fresh-squeezed fruit and vegetable juice quality standard for detailed specifications, and these standards will be refined to the fruit, vegetables raw material quality request, fruit and vegetable juice of nutrition, health standard etc.

The reporter understands, in fresh-squeezed vegetable and fruit juice has yet standards can perform circumstances, hotels and restaurants in accordance with the criteria set up by the strict control, the majority of dining-room product of fresh-squeezed vegetable and fruit juice is fresh, battalion not nutrition, very nice, actually all by restaurant operators hands to decide.

Industry views

Even with standard are difficult to operate

For in formulating the hotel catering fresh-squeezed fruit and vegetable juice standards ", the personage inside course of study thinks generally fresh-squeezed fruit and vegetable juice standard definition to clearly and accurately, and to further implement are actually very difficult. The greenery quality control officials think, "fresh-squeezed fruit and vegetable juice standard of vegetable and fruit juice to perhaps only fresh-squeezed general definition, roughly composition, operation methods defined but because standard should fulfil each restaurant, and involves different restaurants personalized making deployment method, so standard operation is a difficult task. In addition, there are the personage inside course of study says, because it is not mandatory norms, just industry standard that ease after whether effective, can only rely on industry self-regulatory observe. Restaurant