Pink guava is a tropical fruit that originated from central America and spread to other parts of the world including Asia and Africa. Currently, pink guava is widely cultivated in tropical and subtropical regions. India is the largest producer of guava in the world. Both pink and white guava are preferred for pulping. However, pink guava pulp is mostly preferred due to its higher pulp content, sweetness, and aroma. The flesh of pink guava is softer and contains more pulp than the other varieties. This makes the pink guava as a desirable ingredient in the food and beverage industry. There are numerous varieties of pink guava in India. Nevertheless, desi Karnataka variety of pink guava is used for pulping.
Processing steps:
- Selection of fruits: The fresh and sound mature pink guavas are procured and unloaded in the factory. The pink guavas are sorted and graded based on size, firmness, shape, and maturity.
- Washing: The Pink guavas are washed thoroughly multiple times to remove the residues of pesticides. The jet spray removes the leftover dust and debris before crushing.
- pulping: The washed pink guavas are passed through the fruit miller/crusher to produce pink guava pulp. The produced pulp is stored in the pulp collection tank.
- Preheating: The pink guava puree is preheated at 60 – 70 degree celsius and passed through a strainer to remove speck particles.
- Strainer: After preheating, the pulp is passed through the strainer of 0.7mm to separate smaller particles like seeds or peels. The product is passed through metal detectors to remove physical hazards.
- Sterilisation: The extracted pink guava pulp is passed through the steriliser and heated at 110 degree celsius to remove micro-organisms.
- Packaging: The sterilised puree filled in aseptic bags and packed in MS drums. For retail markets, the product is packed in 3.1kg, 850 gram tins and 20 kg BIB.
Applications:
- Guava juice, RTS beverages, and mocktails.
- Jams, jellies, candies, and squash.
- Icecream, Milkshakes, Yoghurts.
- Guava powder, Guava bars.
| CHEMICAL PARAMETERS | RANGE VALUE |
|---|---|
| BRIX @20 DEGREE CELSIUS | 08-10 |
| ACIDITY (% AS CITRIC ACID) | 0.35 – 0.65 |
| PH | 3.6 – 4.2 |
| CONSISTENCY [ BOSTWICK (20°C )] | 5-10 (Cm/30sec) |
| PHYSICAL PARAMETERS | RANGE VALUE |
|---|---|
| BROWN SPECS | NMT 10 Per 10gm |
| BLACK SPECS | NMT 05 Per 10gm |
| ORGANOLEPTIC PARAMETERS | RANGE VALUE |
|---|---|
| COLOUR | PINK |
| FLAVOUR | TYPICAL OF RIPE PINK GUAVA |
| TASTE | WHOLESOME & CHARACTERISTIC OF RIPE PINK GUAVA FRUIT |
| APPEARANCE | HOMOGENEOUS SMOOTH & FREE FROM FOREIGN MATTERR |
| 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.
DRUM PACKING
- Net Weight Per Drum : 210 KGS
- Gross Weight Per Drum : 225 KGS
LOADABILITY
- 80 Drums can be loaded in a 20’ft Container
- 110 Drums can be loaded in a 40’ft Container
From November to March
24 Months from the date of Manufacturing.
It can be stored in Ambient Temperature.
Not to store below +4 degree celsius or above +25 degree celsius