:: PRODUCT INFORMATION
Guava (Psidium guava Linn.)

Guava fruits are rounded, oval or pear- shaped. They are sometimes 2-4 inches long, and have 4 or 5 potruding floral remnants (sepals) at the apex. The flesh is soft when ripe, white, pink, yellow, or red in color and contains numerous seeds. The fruit has a strong characteristic aroma with sweet / sour flavor. Guavas are low in fat and calories.

Guava is a great fruit because it contains key nutrients: vitamin C, carotenoids, potassium, fiber, calcium and iron.

Description:

The puree is derived from the processing of sound, mature guava fruits that have been ripened to optimum flavor. The fruits are properly sorted, washed, trimmed, pulped, extracted through stainless steel screens, 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: July to October

Packaging / Storage / Shipping Information:

Aseptic Guava Purée product is pack in intasept bag in double-walled corrugated carton box. Net weight is either 25 kgs./bag in box and / or 215 kgs./bag in fibre-board drum. Merchandise should preferably be stored at temperature not higher than 70 °F (21 °C).

:: Analytical Data
 

°Brix (Refractometer)	Minimum 7.0
% Acidity (as citric acid)	0.70 ± 0.30
pH	4.0 ± 0.30
Flavor / Odor	Typical aromatic guava flavor/odor, free from off-odor and taste.
Color	Creamy yellow to / or brownish 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	12 months at temperature not higher than 82.4 °F ( 28.0 °C) preferably below 20.0 °C (68 °F)

* 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

Baby foods, bakery products, cereal products; frozen desserts; fruit jelly; gelatin; natural fruit drinks; fruit jam, yogurts.