Mango pulp, Size : 500GM

Shelf Life12 Months.
Loadability1000 cartons in a 1 x 20 feet container, Aseptic Bag 80 drums per 20 ft container palletised or unpalletised.
Supply TypeManufacturer, Exporter, Supplier
Preferred Buyer Location All Countries Except India

Alphonso Mango : Alphonso Mango is the most premium variety of mango and known for its full-bodied pulp, rich sweet flavor and deep color of the fruit.Totapuri : These mangoes are large in size and....

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Company Information

FarFetch Industrial (Pty) Ltd

Cape Town

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Member Since 8 Years
Nature of Business Supplier
Year of Establishment 2002

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Product Details
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Alphonso Mango : Alphonso Mango is the most premium variety of mango and known for its full-bodied pulp, rich sweet flavor and deep color of the fruit.
Totapuri : These mangoes are large in size and golden yellow in colour. It is oblong in shape and has a prominent beak-like pointed end. These mangoes vary in length but are generally about 7 inches long. The skin of the fruit is usually thick and the colour can vary from green to yellow.
Packing

A-10 OTS CANS : 3.1 kg Cans x 6 in Master Catron box , Net Weight 18.6 Kg per carton
Aseptic Bag in Drum : Aseptic fruit purees are available in (215 +/- 2 kg) bags in drum

Specification

Attribute	Alphonso Mango	Totapuri Mango
Appearance	Uniform, homogeneous, smooth, free from fibres and any foreign matter	Uniform, homogeneous, smooth, free from fibers and any foreign matter
Aroma and Flavor	Prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelised flavor.	Prominent aroma of natural ripe Totapuri Mango, free from any fermented & off flavor and scorched or caramelised flavor.
Taste	Typical sweet acidic taste of natural ripe Alphonso Mango.	Typical sweet and sour acidic taste of natural ripe Totapuri Mango.
Color	Golden yellow	Bright Yellow, Green
Physical Characteristics	Brix @ 20^oC: 16º Min Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W) pH @ 20^oC: 3.60 to 4.20 Consistency @ 20^oC: 6 – 12 cm / 30 Sec (Bostwick) Black Specks: Brown Specks: < 5 no per 10 gms.	Brix @ 20^oC: 14º Min Acidity: 0.45 to 0.70 (As % anhydrous citric acid W/W) pH @ 20^oC: 3.60 to 4.20 Consistency@ 20^o C: 7 – 12 cm / 30 Sec (Bostwick) Black Specks: < 3 no per 10 gms Brown Specks: < 5 no per 10 Gms
Microbiological Standards	Total Plate Count : <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram "Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.	Total Plate Count: <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram "Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.