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Fresh Fruits
1 Products availablePreserved Fruit
1 Products availableOur offered Product range includes Alphonso Mango Titbits with Alphonso Mango Pulp, Alphonso Mango Tidbits with Alphonso Mango Pulp (Natural), Alphonso Mango Pulp( Natural), aseptic alphonso mango pulp and Alphonso Mango Pulp (Sweetened).
The unique product Alphonso Mango Tidbites with Alphonso Mango pulp gives mouth feel effect of eating natural, real, naturally ripped Alphonso Mango. The state of art process is developed by us to manufacture this product. This indigenous pulp gives feel of Lumps/ tidbids in pulp, Ultimately blast of Natural Alphonso Mango Flavor in Mouth.
Ingredients : Alphonso Mangoes, Sugar Syrup
Packing : 24 tins of 850 gm / carton , 6 tins of 3.1 kg / carton
Additional Information:
Payment Terms : L/C
Packaging Details : Packing: 40 tins of 450 gm / carton , 24 tins of 850 gm / carton , 6 tins of 3.1 kg / carton
Container: 20 ft - 840 boxes of 24 tins.
Net weight of Box of 24 tins : 20.400 kg and gross weight : 25.6000 kg
PHYSICAL /ORGANOLEPTIC CHARACTERISTICS
| Colour | Natural, typically of Western Alphonso Mango GOLDEN ORANGE |
|---|---|
| Taste | Characteristic of Alphonso Mango |
| Foreign Matter | Absent |
CHEMICAL CHARACTERISTICS:
| TSS (Brix) | 23-25 |
|---|---|
| Acidity | 0.35 – 0.45% (as Citric acid) |
| pH | 3.5-4.5 |
MICROBIAL CHARACTERISTICS
| Total Viable Count | <10 CFU / gm |
|---|---|
| Yeast Mould Count | <10 CFU / gm |
| Coliforms | Absent |
| E.Coli. | Absent |
The unique product Alphonso Mango Tidbits with Alphonso Mango pulp is manufactured with no added sugar which gives mouth feel effect of eating natural, real, naturally ripped Alphonso Mango. The state of art process is developed by us to manufacture this product. This indigenous pulp gives feel of Lumps/ tidbids in pulp, Ultimately blast of Natural Alphonso Mango Flavor in Mouth.
Additional Information:
Payment Terms : L/C
Packaging Details : Packing: 40 tins of 450 gm / carton , 24 tins of 850 gm / carton , 6 tins of 3.1 kg / carton
Container: 20 ft - 840 boxes of 24 tins.
Net weight of Box of 24 tins : 20.400 kg and gross weight : 25.6000 kg
Delivery Time : 15 Days
The selected hygienically ripe alphonso mangoes were sorted and washed with double washing machine. Then it is transferred to cutting table. The tip cutting is done with highly professional staff in hygienic condition. Then it is processed in highly mechanized machine. Once alphonso mango gets pulped, the pulp directly goes for packing. No sugar syrup is added to the pulp and hence, the naturality of the pulp is maintained. The process is highly mechanized and automatic, there is no manual handling of pulp.
Additional Information:
Payment Terms : L/C
PHYSICAL,CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/Parameter | Limits |
|---|---|
| Colour | Orange yellow |
| Flavour | Characteristic of Ripe Alphonso Mango and Free from off flavor. |
| Taste | Characteristic of Ripe Alphonso Mango. |
| Appearance | Homogeneous & Free flowing |
| Brix at 20 Deg.C (Refr) | Min 16 |
| Titrable Acidity % as CA | 0.45 – 0.80 |
| pH at 20 Deg.C | 3.6 – 4.1 |
| Consistency - Bostwick (cm/30Sec) | <12 |
| Specks –Brown (10gm) | <10 |
| Specks – Black (10gm) | Nil |
MICROBIAL ANALYSIS
| Test/Parameter | Limits |
|---|---|
| Total Viable Count (CFU/gm) | <10 |
| Yeast & Mould Count (CFU/gm) | <10 |
| Coliforms (CFU/gm) | Absent |
| E.Coli (CFU/gm) | Absent |
Alphonso Mango pulp is produced aseptically from Geographical Indication certified Alphonso Mangoes in state of the art facility situated in the heart of Ratnagiri at Pawas.
Additional Information:
Payment Terms : L/C
The selected naturally ripe alphonso mangoes were peeled and the transferred to the state of the art machinery to get pure alphonso mango pulp.
Additional Information:
Payment Terms : L/C
Packaging Details : Packing: 24 tins of 850 gm / carton , 6 tins of 3.1 kg / carton
PHYSICAL /ORGANOLEPTIC CHARACTERISTICS
| Colour | Natural, typically of Western Alphonso Mango GOLDEN ORANGE |
|---|---|
| Taste | Characteristic of Alphonso Mango |
| Foreign Matter | Absent |
CHEMICAL CHARACTERISTICS
| TSS (Brix) | 23-25 |
|---|---|
| Acidity | 0.35 – 0.45% (as Citric acid) |
| pH | 3.5-4.5 |
MICROBIAL CHARACTERISTICS
| Total Viable Count | <10 CFU / gm |
|---|---|
| Yeast Mould Count | <10 CFU / gm |
| Coliforms | Absent |
| E.Coli. | Absent |
Ratnagiri, Maharashtra 
