:: PRODUCT INFORMATION
Dalandan (Citrus Spp.)

Dalandan fruits are usually green-skinned with bright yellow to orange - colored flesh. They are normally juicy, but also contain a large number of seeds and can sometimes be somewhat sour.

Description:

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

Production Season: November to December

Packaging / Storage / Shipping Information:

Aseptic Dalandan 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 than 82.4 °F( 28.0 °C) preferably below 68 °F (20 °C).

:: Analytical Data
 

°Brix (Refractometer)	Minimum 7.0
% Acidity (as citric acid)	Minimum 0.5
pH	Max. 4.30
Flavor / Odor	Typical acidic, dalandan flavor and odor; free from off-odor and taste
Color	Light yellow to bright 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*
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	10 months at temperature not higher than 80°F (30.0 °C) preferably below 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

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