Mango Pulp :: mango exporter, mango supplier, indian mango producer, mango, green mango, mangoes, green mangoes, alphonso, bombai, dashehari, fajli, himsagar, kesar, langra, flower, wholesale flowers, floriculture, natural dye, dye colour,mango slice, mango storage, features, mango powder, mango juice, mango recipes making tips, mango char, mango,

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Extracted to perfection from the best Mangoes to preserve the richness of taste.

<< mango

Specifications
	What you see
	Brix
	What you taste
	Pulping
	ChemicalContent
	Impurities
	Vacuum
	Viscosity
	Nett Weight
	Microbiology
	Packing

Mango >>
Raspuri
Totapuri

Pulp
Concentrate
Alphonso

Seasons Chart
JAN	FEB	MAR	APR

MAY	JUN	JUL	AUG

SEP	OCT	NOV	DEC

Taj Agro Fruits >>

Apples

Pineapples

Cherries

Wolf berry

White Grapes

Banana

Orange

Watermelon

Black Grapes

Mangoes

Pomegranate

Guava

Banana

Papaya

Mango >> Raspuri >> Totapuri >> Pulp >> Concentrate >> Alphonso >> Guava >> White >> White Pulp >> Pink Pulp >> Pomegranate

What you see

Juicy golden (Alphnoso)/ Juicy yellow (Totapuri)/ juicy pale yellow (Raspuri) colour pulp free from pieces of mango stones, shreds of skin and other extraneous material.

Brix

Min. 16° as per refractometer at 20° C. (Alphonso)

Min. 14° as per refractometer 20° C. (Totapuri)

Min. 14° as per refractometer 20° C. (Raspuri)

What you taste

The natural characteristic of ripe mangoes with no off flavour and odour, no flat taste or metallic after taste which intrude on the natural flavour and free of additives.

Pulping

Should be passed trough a sieve having a minimum mesh size of 1/32".

Chemical Content

Pulp Percentage	: 98%
Acidity as Citric Acid	: 0.5% - 0.8% (Alphonso) : 0.4% - 0.5% (Totapuri) : 0.8% - 1.2% (Raspuri)
pH	: 3.8 - 4.1 at 20° C

Impurities

Practically free from black specs. Not more than 5 specs including peel particles per 10 gram of pulp.

Vacuum

Negative Pressure (Min. 6°)

Viscosity

Not less than 30 seconds by FORD Cup No.8 (Alphonso & Totapuri).

Not less than 15-20 seconds by FORD Cup No. 8 (Raspuri).

Nett Weight

3.1 Kgs. Minimum per can of A-10 size.

Microbiology

Analysis result after incubating sample at 37o C for 14 days should show:

Commercial Sterile
Total plate count/gm < 50
Yeast < 10
Mould/gm < 10
Supplier would guarantee no microbial spoilage occuring during entire shelf life of the product.

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