:: PRODUCT INFORMATION
Mango (Mangifera indica L.)

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 cms.) in diameter and 5 inches (approximately 12.5 cms.) in length, with a thin, smooth skin that may be green, reddish, orange or yellowish when ripe. The 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 purée is derived from the processing of sound, mature, fully riped mango fruits. The fruits are properly sorted, washed, trimmed, pulped, extracted through stainless steel screens, de-aerated, sterilized, cooled and filled aseptically into pre-sterilized intasept bags. The purée (pulp) is free from extraneous materials. All processes employed are in accordance to “Good Manufacturing Practices” and under strict sanitary conditions.

Production Season: January to June

Packaging / Storage / Shipping Information:

Aseptic Mango Purée product is pack in intasept bag in double-walled corrugated carton. Net weight is either 25 kgs./bag in box and / or 220 kgs./bag in fibre-board drum. Merchandise should preferably be stored at temperatures not higher than 70 °F (21 °C).

:: Analytical Data
 

	ASEPTIC	FROZEN
°Brix (Refractometer)	Minimum 15.0
% Acidity (as citric acid)	0.60 ± 0.30
pH	3.90 ± 0.35
Texture	Typical soft, palatable texture
Flavor / Odor	Typical sweet, aromatic, peach-like flavor/odor, free from off-odor and taste
Color	Bright yellow orange
Container Inspection	No swollen bags
Visual Inspection	No foreign matter with occasional tiny brown specks
Pesticide Residue	Irreducible minimum*
Filth	Irreducible minimum*
Total Thermophilic Spores	50 / 10 g. max.
Standard Plate Count	500 / g. max	5,000 / g. max
Viable Yeast and Mold	none	1,000 / g. max
Net Weight (kg.)	25.0 / 220.0

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