Alphonso mango pulp/puree is a delicious processed fruit product made from Alphonso mangoes. This variety of mango is widely grown in the western parts of India, mainly in the states of Maharashtra, Gujarat, and Karnataka, and is considered to be the best mango variety because of its aroma, taste and flavour. Alphonso mango pulp is known for its usage in the food and beverage industry for manufacturing beverages and other mango based processed foods. Due to its popularity, Alphonso mango puree/pulp is available in aseptic packaging, canned, and also as frozen products. The product is exported to many countries around the world Including the United States, Europe, and the Middle east.
Processing steps:
- Sorting and grading: The fresh and sound mature mangoes are procured from farmers. It is sorted and graded to ensure that only the best quality fruit is used for making the puree.
- Washing: The mangoes are washed thoroughly multiple times to remove debris. The alphonso mango undergoes multiple stages of washing. (first washing with fresh water and chlorinated water)
- Destoning: The tip of the mangoes are cut and sent to the destoner. The destoner separates the seed, fibre and the skin separately. The alphonso pulp is collected in the pulp collection tank.
- Preheating: The Alphonso mango puree is preheated and passed through a strainer to remove speck particles.
- Metal detector: After preheating, the pulp is passed through the metal detector to remove hazardous particles.
- Sterilisation: The extracted alphonso mango pulp is passed through the steriliser to remove bacteria and microorganisms.
- Packaging: The sterilised alphonso mango puree is packed in aseptic bags in MS drums. For retail and other markets, the product is packed in 3.1kg & 850 gm tins and 20 kg BIB.
Applications:
- Juice and beverage Industry
- Baby food industry
- Food service industry
- Dairy Industry
- Ready to eat industry
| CHEMICAL PARAMETERS | RANGE VALUE |
|---|---|
| BRIX @20 DEGREE CELSIUS | 16-18 |
| ACIDITY (% AS CITRIC ACID) | 0.40 – 0.70 |
| PH | 3.5 – 4.4 |
| CONSISTENCY [ BOSTWICK (20°C )] | 8-13 (Cm/30sec) |
| PHYSICAL PARAMETERS | RANGE VALUE |
|---|---|
| BROWN SPECS | NMT 10 |
| BLACK SPECS | NIL |
| ORGANOLEPTIC PARAMETERS | RANGE VALUE |
|---|---|
| COLOUR | ORANGE YELLOW |
| FLAVOUR | TYPICAL OF RIPE ALPHONSO MANGO |
| TASTE | WHOLESOME & CHARACTERISTIC OF ALPHONSO MANGO |
| APPEARANCE | HOMOGENEOUS SMOOTH & FREE FROM FOREIGN MATTER |
| MICROBIOLOGICAL PARAMETERS | RANGE VALUE |
|---|---|
| TOTAL PLATE COUNT | <10 CFU /ML |
| YEAST AND MOULD COUNT | <10 CFU /ML |
| E COLI | ABSENT |
| OTHER PATHOGENIC MICROORGANISMS | ABSENT |
- Pre-sterilized aseptic bags placed with poly liner in food grade epoxy painted (inside) open top MS drum
- 3.1 Kg OTS Cans. In a Carton box, 6 cans can be loaded.
It is externally golden lacquered & Internally white lacquered to prevent rusting. The can size shall be A -10 (603 x 700 mm) Six A -10 cans shall be packed in a carton.
DRUM PACKING
- Net Weight Per Drum : 215 KGS
- Gross Weight Per Drum : 232 KGS
CARTON PACKING
- Net Weight Per Carton : 18.6 KGS
- Gross Weight Per Carton : 21 KGS
LOADABILITY
- 80 Drums or 1000 Cartons can be loaded in a 20’ft Container
- 110 Drums can be loaded in a 40’ft Container
- It can be stored in Ambient Temperature.
- Not to store below +4 degree celsius or above +25 degree celsius