The Totapuri mango is believed to have originated in the southern state of Andhra Pradesh, India, and has been cultivated in the region for centuries. The name “Totapuri” is derived from the Telugu language, where it is known as “Tota Puri” (parrot beak), referring to its unique shape. Over time, Totapuri mangoes have become increasingly popular both domestically and internationally, and are now exported as fruits and Totapuri mango concentrate across the globe. Totapuri mangoes are harvested from April to July, depending on the location and climate. The mangoes are picked when they are ripe but still firm, and then transported to processing facilities for further handling.
Manufacturing process:
Totapuri mango concentrate is a popular food ingredient made from the totapuri mango pulp. The manufacturing process for this concentrate involves several steps, starting with the selection of high-quality, ripe mangoes that are free from any defects or diseases. The mangoes are then washed and sorted to remove any unwanted materials, after which they are peeled and pitted to remove the skin and seeds. This process is typically done using specialized machinery called destoner.
Once the mangoes are peeled and pitted, they are crushed to extract the pulp. This can be done using a hydraulic press or a pulping machine. The pulp is then passed through a filtration system to remove any solids or impurities. The filtered mango juice is then concentrated to increase its strength and shelf life. This is typically done using a vacuum evaporator, which removes water from the juice while retaining the flavor and nutrients.
The concentrated mango juice is then sterilized to kill any bacteria or microorganisms that could cause spoilage. It is then packaged in airtight containers and stored in a cool, dry place until it is ready to be shipped to customers.
Application of totapuri mango concentrate:
- Beverages: Totapuri mango concentrate is a popular ingredient in the beverage industry, where it is used to make fruit juices, nectars, and other soft drinks. It is also used to flavor alcoholic beverages such as cocktails and beers.
- Confectionery: It is used to make a wide range of confectionery products such as candies, chocolates, and jellies. It is also used as a flavoring agent in ice creams and sorbets.
- Bakery: Totapuri mango concentrate is used in the bakery industry to flavor cakes, pastries, and other baked goods.
- Processed foods: Totapuri mango concentrate is used as a flavoring agent in a variety of snack products such as chips, crackers, and popcorn.
| CHEMICAL PARAMETERS | RANGE VALUE |
|---|---|
| BRIX @20 DEGREE CELSIUS | 28-30 |
| ACIDITY (% AS CITRIC ACID) | 0.70 – 1.40 |
| PH | 3.60 – 4.20 |
| CONSISTENCY [ BOSTWICK (20°C )] | 2-7 (Cm/30sec) |
| PHYSICAL PARAMETERS | RANGE VALUE |
|---|---|
| BROWN SPECS | NMT 10 Per 10mg |
| BLACK SPECS | NMT 05 Per 10mg |
| ORGANOLEPTIC PARAMETERS | RANGE VALUE |
|---|---|
| COLOUR | YELLOW |
| FLAVOUR | TYPICAL OF RIPE TOTAPURI MANGO |
| TASTE | WHOLESOME & CHARACTERISTIC OF TOTAPURI MANGO 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 : 228 KGS
- Gross Weight Per Drum : 243 KGS
LOADABILITY
- 80 Drums 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