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Varity of Mangoes:
• Alphonso Mango Pulp:
• Totapuri Mango Pulp

Mango pulp is obtained and produced from type of mango by mechanical process under hygienic conditions from ripe mangoes of kind verities. Produced mango pulps conform to meet the highest international standards. Precautions are taken at each and every step to maintain the expected characteristics of taste, colour, nutritional value and flavor of the product.

As under steps are followed to produce mango pulp:

  • Mangoes are plucked by hand
  • Ripped naturally
  • Sorting out size wise
  • Cleaning/washing and blanched
  • Mechanical and Other process
  • Packing
  • Dispatch

Usages:
As to become an easy and smoothly transportation the product of mango pulp is widely used having with unlimited applications like as under below given:

Bakery, beverages, diary, baby food, food, fruits drinks, drinks, juices, nectars, fruit based cheese, jams and other kind of mango pulp is widely used. etc…

Shelf-life :
Eighteen months from the date of manufacturing when stored below 15º C. The contents must be used immediately after opening the bag.

Preservatives :
Free from any chemical preservatives.

Avaibility:
April, May, June, July, August.

Specifications:
  • Taste Wholesome
  • Colour Golden Yellow
  • Appearance Homogenous and free flowing.
  • Flavor sweet & tart.
  • pH <4
  • Product brix (Degree) acidity (%) 0.5%
  • Totapuri mango pulp 14 min 0.4 -0.6
  • Alphonso mango pulp 16 min 0.5 -0.8

Microbial Limits
E-Coli- Absent
Coliform- Absent
Yeast- 10 CFU
Mold- 10 CFU
Total plate count- 50 CFU

Packing:
220.00 Lit Drum, Aseptic bag in drum using a poly liner. Net wt. 215.00 + 1 Kg
3.0 kg X 6 OTS cans per carton
Quantity : 80Drums in one 20’ FCL
20' FCL : 1000 cartons (3.0 kg X 6)
Also available in 5.00 & 10.00 KG can pack.

 
 
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