They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
Your question is not very clear.
Pectin is a gelling agent, but the origin of the pectin and how it's been processed determine a lot. The traditional pectin is a HM (High Methoxyl) pectin, which requires a certain degrees Brix and pH to gel on itself. There are litteraly several hunderds of types/ product varieties divided into 3 main categories: