Mango Pulp

Mango Pulp is prepared from selected varieties of Fresh Mango Fruit.The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product.

Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for food industry, and also to make the most delicious ice creams, yoghurt and confectionery.

With Backward integration of fresh fruits there are two main clusters of Mango Pulp are there in the State of Gujarat is Kutch & Gir Forest.

Varieties:

Main varieties of Mango Pulp are Kesar Mango Pulp, Alphonso Mango Pulp, Totapuri Mango Pulp.

Areas of Cultivation and Processing:

With Backward integration of fresh fruits there are two main clusters of Mango Pulp are there in the State of Gujarat is Kutch & Gir Forest.

SPECIFICATION
Product Brix at 20°C Acidity %        as Citric Acid Consistency (cm/30 sec@20C) Color Shelf Life Variant
Kesar Mango Pulp   (Sweetened) Min 19-23 0.45-0.80 8 – 12 Bright Golden

Yellow

24 Months 850 Gm
Alphonso Mango Pulp   (Sweetened) Min 19-23 0.45-0.80 8 – 12 Golden

Yellow

24 Months 850 Gm
Alphonso Mango Pulp   (Natural) Min 16 0.45-0.80 8-12 Golden

Yellow

24 Months 3.1 Kg
Aseptic Alphonso Mango Pulp   (Natural) Min 16 0.45-0.80 8-12 Golden

Yellow

24 Months 215 Kg
Totapuri Mango Pulp   (Natural) Min 14 0.40-0.70 8-12 Bright Yellow to Golden 24 Months 3.1 Kg
Aseptic Totapuri Mango Pulp (Natural) Min 14 0.40-0.70 8-12 Bright Yellow to Golden 24 Months 215 Kg
Totapuri Mango Concentrate Min 28 0.75-1.20 Less than 7 Bright Yellow to Golden 24 Months 228 Kg