:: PRODUCT INFORMATION
Mango (Mangifera indica Linn.)

Mango is widely cultivated in warm regions for its delicious fruit, sometimes called the "peach of the tropics". The fruit is usually oval or egg - shaped of about 3 inches ( approx. 7.5 cm. ) in diameter and 5 inches (approximately 12.5 cm.) in length, with a thin, smooth skin that may be green, reddish, orange or yellowish when ripe. The single single large, flat seed is fibrous and attached to the juicy pulp. It has a sweet, aromatic, peach-like flavor. Mango is highly nutritious fruit and is a rich source of Vitamin C when green and becomes full of Vitamin A when ripe.

Description:

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

Production Season: March to June

Packaging / Storage / Shipping Information:

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

:: Analytical Data
 

°Brix (Refractometer)	Minimum 10.0
% Acidity (as citric acid)	Minimum 1.20
pH	Maximum 4.0
Flavor / Odor	Typical sour, sharp tasting, acidic, with slightly greenish flavor/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*
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 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 Cosmetic Act
    as interpreted by the Bureau of Food and Drug Administration. Drug Administration.

:: Product Application

Natural fruit drinks; sauces, syrups and toppings