Brown International Logo
side bar  
side bar
  side bar
machine machine

Products

Processing

Services

Brown is an original equipment manufacturer with over 50 years of global experience in supplying processing systems to the food industry. We offer cost effective solutions for food and beverage processing with state-of-the-art microprocessor controlled systems and equipment.

As a top of the line supplier of industrial processing machinery and equipment, Brown’s citrus system typically include extractors, finishers, by-product recovery systems and plant processing control and information systems; with non-citrus processing solutions include extractors, finishers, pulpers, classifiers, separators, de-waters and refiners.

Brown recognizes that each customer's needs are unique and that is basic to our system designing, manufacturing, technical support and ongoing systems research and development.

72

News and Updates

02-08-2010

Brown’s Technical Research and Development Center

On November 5th, Brown commissioned its Technical Research and Development Center (TRDC) located in Winter Haven, Florida.

Advisory Citrus Group Approves $2.1 Mil. for Greening Research
01-28-2010

An advisory committee of Florida citrus growers on Tuesday recommended $2.1 million in new research to attack the state's greening epidemic.

Growers Hurry to Pick Frost Damaged Fruit for Juicing
01-18-2010

Florida motorists will share the road with a flood of citrus-hauling trucks over the next few weeks as growers, packinghouses and juice plants struggle to harvest cold-damaged fruit before it drops prematurely.

Citrus Mutual: Growers Assessing Damage From Freeze
01-15-2010

Florida’s $9 billion citrus crop was hit by sub-freezing temperatures that swept across the state early Monday morning, and at midday, the industry’s largest trade organization reported it was still assessing damage.

Read other news »

“the [reaming] technique reduces the possibility of contaminating freshly squeezed juice with peel oil and also preserves a high percentage of whole cell sacs, which is vital to both quality juice and flavor ingredients.”

-Elizabeth Berdis, Ph.D.

Copyrighted - Food Quality  Magazine Reprinted with permission