jugos

Jugos is the plural of jugo, the Spanish term for juice. In Latin American countries, jugos commonly denote beverages produced by pressing or extracting liquid from fruit or vegetables to capture flavor and nutrients. In Spain the equivalent term is zumo, and in many contexts jugos is used mainly for labeling and regional speech.

Productions and varieties: Jugos can be prepared fresh at home or produced commercially. Fresh jugos are made by hand squeezing or using a juicer, while commercial products are typically pasteurized and packaged. Market classifications include 100% juice (no added water or sugars), nectars (fruit juice diluted with water and often sweeteners), and juice drinks or fruit beverages (lower juice content with additives). Processing methods range from conventional pasteurization to high-pressure processing (HPP) or aseptic packaging, each affecting flavor, nutrient retention, and shelf life. Some brands emphasize cold-pressed or minimally processed techniques to appeal to health-conscious consumers.

Nutrition and health: Jugos provide vitamins, minerals, and phytochemicals but usually lack dietary fiber compared with whole fruit. They can be a source of natural sugars and calories, contributing to daily intake. Labeling typically notes the percentage of real juice and may indicate added sugars or fortification.

Cultural and economic context: Jugos are widely consumed in Latin America as everyday beverages and in street markets and restaurants. The industry includes citrus, tropical fruit, and vegetable juices, forming a significant segment of the global beverage market, with regulatory standards varying by country to address labeling, fortification, and safety.