Red papaya originated in southern Mexico and Central America, and has been cultivated for thousands of years. In India, red papaya is primarily grown in the southern states of Tamil Nadu, Kerala, and Karnataka. The fruit is typically harvested between August and November, when it is at its peak ripeness. After harvesting, the fruit is transported to processing facilities, where it is cleaned, peeled, and crushed to produce red papaya pulp.It is known for its high levels of vitamin C, vitamin A, and other important nutrients, which help support immune function, eye health, and digestive health.
Manufacturing process:
The manufacturing process of red papaya pulp begins with the careful selection of ripe and healthy fruits. The fruits are then thoroughly washed and peeled to remove the skin and seeds. The pulp is extracted from the fruit using a pulping machine, which separates the pulp from the seeds. Once the pulp is extracted, it is checked for any impurities and then heated to a specific temperature to ensure that it is free from any harmful microorganisms. The heated pulp is then passed through a refining machine to ensure that it is smooth and free from any lumps or fibres. After refining, the pulp is checked again for quality and consistency.The pulp is then filled into aseptic bags or cans, which are then sealed to prevent any contamination. The product is stored under temperature controlled conditions to ensure that they maintain their quality and freshness.
Applications of Red papaya pulp
- Juices and Smoothies: Red papaya pulp is a popular ingredient in juices and smoothies due to its sweet and refreshing flavour. It can be blended with other fruits and vegetables to create a delicious and nutritious beverage.
- Jams and Jellies: Red papaya pulp can be used to make jams and jellies, which can be used as spreads on toast, bagels, or other baked goods. The pulp can be combined with sugar, pectin, and other ingredients to create a thick and flavorful spread
- Bakery goods: Red papaya pulp can be used to create a variety of desserts, including cakes, pies, and ice cream. Its sweet flavour and bright colour make it a popular ingredient for many types of desserts.
| CHEMICAL PARAMETERS | RANGE VALUE |
|---|---|
| BRIX @20 DEGREE CELSIUS | 9-11 |
| ACIDITY (% AS CITRIC ACID) | 0.30 – 0.60 |
| PH | 3.5 – 4.40 |
| CONSISTENCY [ BOSTWICK (20°C )] | 7-14 (Cm/30sec) |
| PHYSICAL PARAMETERS | RANGE VALUE |
|---|---|
| BROWN SPECS | NMT 10 Per 10gm |
| BLACK SPECS | Nil |
| ORGANOLEPTIC PARAMETERS | RANGE VALUE |
|---|---|
| COLOUR | RED |
| FLAVOUR | TYPICAL OF RIPE RED PAPAYA |
| TASTE | WHOLESOME & CHARACTERISTIC OF RIPE RED PAPAYA FRUIT |
| 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.
DRUM PACKING
- Net Weight Per Drum : 215 KGS
- Gross Weight Per Drum : 230 KGS
LOADABILITY
- 80 Drums can be loaded in a 20’ft Container
- 110 Drums can be loaded in a 40’ft Container
From February to March & August to November
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