:: PRODUCT INFORMATION
Calamansi (Citrus mutis blanco)

Calamansi is a tropical citrus fruit also known as Philippine Lime or Kalamondin. The interior of the fruit has tiny yellow pulp bits which is very acidic in taste. Calamansi is very rich in Vitamin C.

Description:

The puree product is derived from the processing of sound, mature, green to yellowish green calamansi fruits. The The fruits are properly sorted, washed, pulped and strained through stainless steel screens, de - aerated, sterilized, cooled, and filled aseptically into pre-sterilized aseptic bags. The puree product is free from extraneous materials. Processes employed are in accordance with "Good Manufacturing Practices" and under strict sanitary conditions.

Production Season: August to October

Packaging / Storage / Shipping Information:

Aseptic Calamansi Puree product is pack in aseptic bag in double-walled corrugated carton box. Net weight is 25 kg per bag in box. Merchandise should be stored at temperature not higher 82.4 °F ( 28.0 °C) preferably below 68.0 °F (20 °F).

:: Analytical Data
 

°Brix (Refractometer)	Minimum 7.0
% Acidity (as citric acid)	2.50 - 6.0
pH	Maximum 4.3
Flavor / Odor	Typical acidic, calamansi flavor and odor, free from off-odor and taste
Color	Greenish Yellow to Light yellow
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*
Coliform	Negative
Standard Plate Count	20 cfu / g max.
Viable Yeast and Mold	ND
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 below 68.0 °F (20.0 °C)

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

:: Product Application

 Fruit drinks or mixed juice, fruit jam and jelly, yogurts and food seasoning.