by Thibault MARCHAND
List of selected origins : Japan
Sales unit : 3 x 1 kg tray
Palletizing :
3 x 1 kg: 1 pallet of 240 cases (720 x 1 kg)
For the US market : 3 x 1 kg: 1 pallet of 300 cases (900 x 1 kg)
Brix : 8° +/-2°B
The sudachi is a citrus fruit native to the Tokushima Prefecture, located in the northeast of Japan’s Shikoku Island (south of Osaka), where it has been cultivated since the 8th century. It is in this region that the fruits used for Les vergers Boiron puree are grown, in small plantations located between 300 and 400 meters above sea level. Local cooperatives harvest the fruit from the trees of the owners before transforming them into juice. The fruit is hand-picked when the sudachi is still green, from September to the end of October, to preserve its acidity. Sudachi production is almost limited, with only 3,000 tons harvested each year, and the yields are very low: it takes 4kg of fresh fruit to obtain just 1kg of juice.
The puree reveals peppery notes as well as a powerful acidity naturally balanced by a sweet flavor.
The Sudachi puree from Les vergers Boiron comes as a pulpy juice with a pale yellow color.
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Before unfreeze -18 Degree Celsius
Sudachi 100%.
New in 2025 : a bio-based material and modernized packaging
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Our recipes with Frozen puree without added sugar Sudachi
Discover the inspirations and innovations of our chefs, who share their recipes and tips with you.
Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.
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