:: PRODUCT INFORMATION
Banana (Musa sapientum Linn.)

Banana is one of the best known fruits throughout the world. The variety grown in the Philippines for the export market is the "Cavendish".This cylindrical fruit have tough outer peels which turn yellow upon ripening. The edible portion is cremy white in color. When fully ripened, the fruit contains as much as 22 % carbohydrates, mainly sugar. It is high in ash and a good source of several vitamins.

Description:

The puree product is derived from the processing of sound, mature, fully riped banana fruits. The fruits are properly sorted, washed, peeled, mashed, homogenized, de-aerated, sterilized, cooled and filled aseptically into pre-sterilized aseptic bags. The puree is free from extraneous materials. All processes employed are in accordance with "Good Manufacturing Practices" and under strict sanitary conditions.

Production Season: Year - Round

Packaging / Storage / Shipping Information:

Aseptic Banana Puree product is pack in aseptic bag in double-walled corrugated carton box. Net weight is 25 kg per bag in box. Merchandize should be stored at temperature not higher than 82.4 °F(28.0 °C) but preferably below 68.0°F (20.0 °C).

:: Analytical Data
 

°Brix (Refractometer)	Minimum 18.0
% Acidity (as citric acid)	0.30 to 0.60
pH	Minimum 3.80
Flavor / Odor	Typical sweet, pleasant, mature banana odor; free from unripe, starchy, fermented and other off-odor and taste
Color	Creamy yellow / off-white
Container Inspection	No swollen bags
Visual Inspection	NMT 12 scorable specks per 100 ml at 5.0 °Brix A speck is any dark colored organic material that is a component of the fruit and measures 1/32" greater in its longest dimension.
Pesticide Residue	Irreducible minimum*
Filth	Irreducible minimum*
Standard Plate Count	20 cfu. /g max.
Viable Yeast and Mold	ND
Total Thermophilic Spores	ND
Coliform	Negative
Net Weight (kg)	25.0 ± 0.5 per box
Shelf Life	8 months at temperature not higher than 82.4°F (28.0 °C) preferably at <68.0 °F (20.0 °C)

*  Contamination must be at a minimum and meet the requirements of the Food Drug Cosmetic Act
    as interpreted by the Bureau of Food and Drug Administration. Drug Administration.

:: Product Application

Baby foods, bakery products, cereal products; frozen desserts; fruit jelly; gelatin; ice cream, ice milk, natural fruit drinks; syrups and toppings; yogurts.