Pink guava fruit is a small to medium-sized fruit, with a pink or red flesh that is sweet and tangy. It has a green or yellow skin that is thin and edible, and small, hard seeds in the centre. It is native to Central America. Currently, it is widespread in India in the region of Tamil Nadu, Karnataka, and Andhra pradesh. Most of the pink guava varieties in the northern region are used as table varieties. Guavas from Karnataka region are used for pulping.
The variety of pink guava that is commonly used for pulping is the Allahabad Safeda or Allahabad Surkha. It is a popular cultivar of pink guava and is known for its sweet and aromatic flavour, pink flesh, and high pulp content. At Tropical origin, we ensure the product is manufactured under rigid manufacturing conditions and we match the global standards.
Manufacturing process:
- Fruit Selection: The first step is to select fresh and ripe pink guavas. The fruit should be free from any visible defects, blemishes, or damages.
- Washing and Sorting: The selected pink guavas are washed thoroughly to remove any dirt, debris, or pesticides. They are then sorted to remove any damaged or spoiled fruit.
- Pulp Extraction: The collected pulp is then crushed and blended to form a smooth puree. The puree is passed through a pulping machine to remove any remaining seeds, skin, or fibres.
- Concentration: The filtered puree is then concentrated using a evaporator or a multiple effect evaporator. The puree is heated under low pressure, which removes the excess water and concentrates the puree.
- Sterilisation: The concentrate is then sterilised to remove any harmful bacteria or microorganisms. The Concentrate is heated at a high temperature for a specific time and then rapidly cooled to kill any microorganisms.
- Packaging: The pasteurised syrup is then packed into sterile containers such as aseptic bags, drums, or cans. The containers are then labelled, coded, and stored in ambient temperature.
Application:
- Beverages: Pink guava concentrate is used in the production of juices, nectars, and drinks. It can also be added to smoothies, cocktails, and mocktails for a fruity flavour.
- Dairy Products: Pink guava concentrate can be added to yoghurt, ice cream, and other dairy products to enhance their flavour and nutritional value.
- Bakery Products: it is used in the production of cakes, pastries, and other bakery products to add a fruity and sweet flavour.
- Sauces and Dressings: It is used in the production of salad dressings, barbecue sauces, and other condiments for a fruity flavour.
- Processed foods: Pink guava concentrate is used in the production of jams, jellies preserves, candies, and fruit bars.
| CHEMICAL PARAMETERS | RANGE VALUE |
|---|---|
| BRIX @20 DEGREE CELSIUS | 18-20 |
| ACIDITY (% AS CITRIC ACID) | 0.60 – 1.20 |
| PH | 3.6 – 4.2 |
| CONSISTENCY [ BOSTWICK (20°C )] | 3-7 (Cm/30sec) |
| PHYSICAL PARAMETERS | RANGE VALUE |
|---|---|
| BROWN SPECS | NMT 10 Per 10gm |
| BLACK SPECS | NIL |
| 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 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 : 220 KGS
- Gross Weight Per Drum : 235 KGS
LOADABILITY
- 80 Drums can be loaded in a 20’ft Container
- 108 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