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   MANGO PULP  
 
The Fruit and it’s Processing: We process Alphonso, Raspuri and Totapuri mango fruits for making pulp in our processing facilities at Chittor and Krishnagiri. Keeping the International quality standards in mind, the fruits are stored, handled and processed in the hygienic atmosphere as per the guidelines of FPO authorities (under the Ministry Of Food Processing, Govt. Of India).

The fruits are picked when they are as near as possible to maturity, and are uniformly ripe and must be of a characteristic colour for mature fruit. It should be in sound condition, free from fermentation, infestation, visible mould, rot and extraneous matter.

Complete processing employed in the manufacturing are on the guidelines defined by the FPO authorities (Under the Ministry Of Food Processing, Govt. Of India) and with good manufacturing practices, under most stringent hygienic conditions. Our processing plants carry HACCP certification.
Experienced personnel and careful handling of the delicate fruit makes the Safa Agro product quality truly exceptional.

Alphonso Mango: The best quality Alphonso mango in terms of size, health, taste, mostly from Ratnagiri variety is selected for the pulping purpose.
Totapuri mango: Totapuri Mango Pulp is made from selected variety of Totapuri mangoes, ripened under controlled conditions. The process ensures that the natural flavour and aroma of the fruit is maintained in the final product.
 
PRODUCT SPECIFICATION PACKING
  Alphonso   Mango Pulp   Natural   (Ratnagiri   Variety)
Hot Packed in OTS Cans BRIX. 16 min., Acidity : 0.5-0.7% as citric Acid, pH 3.5-4.5
6 cans X 3.1 Kg each / carton. 1000 cartons / 20' FCL or 215 Kg Aseptically Packed in Drums. 76 Drums / 20' FCL
  Alphonso   Mango Pulp
  Sweetened (Ratnagiri   Variety)
Hot Packed in OTS Cans BRIX. 24-26° ; Brix, Acidity : 0.4-0.5% as citric Acid, pH 3.5-4.5
  
24 cans x 850 grams each / carton 900 cartons / 20' FCL
  Raspuri   Mango   Pulp   Natural
Hot Packed in OTS   Cans BRIX. 15-16° Brix, Acidity : 0.8-0.9% as citric Acid, pH 3.4-3.5

6 cans X 3.1 Kg each / carton. 1000 cartons / 20' FCL
  Totapuri   Mango  Pulp   Natural
Hot Packed in OTS Cans BRIX. 14-16° Brix Acidity : 0.4-0.6% as citric Acid, pH 3.5-4.5

6 cansX3.1 Kg each/carton.1000 cartons/20' FCL or 215Kg Aseptically Packed in Drums.76 Drums / 20' FCL

  Totapuri   Mango  Pulp   Sweetened
Hot packed in OTS Cans BRIX. 18° min., Acidity : 0.5-0.7% as citric acid. pH 3.5-4.5
24 cans x 850 grams each / carton 900 cartons / 20' FCL
  Totapuri   Mango  Pulp   Concentrate
BRIX. 28° Brix   Acidity :   0.8-1.0%   as citric Acid pH 3.8-4.2


215 Kg Aseptically Packed in Drums. 76 Drums / 20' FCL

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   GUAVA PULP  
 
The variety of the fruit used in the manufacture of the pulp is ALLAHABAD SAFEDA known for its excellent flavour. The pulp is manufactured from sound mature guavas that have been ripened to the optimum level. The fruits are properly washed, cleaned, trimmed, pulped, and strained through a fine sieve to remove seeds and large grits.

All processes employed in the preparation and packing are in accordance with good manufacturing & commercial practices, under strict sanitary conditions and under continuous supervision of the FPO authorities under the Ministry of Food Processing Industries, Government of India.
PRODUCT SPECIFICATION PACKING
  White   Guava   Pulp   Natural
Hot Packed in OTS Cans BRIX. 9-10° Brix Acidity : 0.4-056% as citric Acid, pH 3.5-4.5
6cansX3.1 Kg each/carton. 1000 cartons / 20' FCL or 215 Kg Aseptically Packed inDrums.76 Drums/20' FCL
 
GUAVA PULP (Natural)
  Brix   .90 min..
  % Acidity (As Citric Acid)   0.4 - 0.6
  pH   <4.00
  Additives   Citric Acid
  Pesticide Residue   Absent
  Colour   Creamish White
  Flavour   Characterstic Natural Guava
  Taste   Characterstic Natural Guava
  Packing   3.1 Kg X 6 cans per ctn
  Per 20' FCL   1000 ctns.
 
MICROBIAL CHARACTERSTIC
  T.P.C.   CFU/g.   <50
  Yeast   CFU/g.   <50
  Mould   CFU/g.   <10
 
   PAPAYA PULP  
 
The Papaya is a common tropical fruit in India, often grown in family gardens. The Papaya tree is unusual in structure as it consists of a very narrow straight trunk with no bark. The product Papaya Pulp is extracted from sound, full ripe papaya fruit, after blanching peeling, removing seeds and passing through 0.7mm sieve maintaining the essential composition and quality characteristics of natural papaya. The Papaya is widely consumed as a table fruit particularly at breakfast and as a dessert. The pulp along with cream also makes an excellent breakfast drink. It is widely used in jams, mixed fruit drink, baby foods, and confectionery in ice cream and yoghurt.
 
PRODUCT SPECIFICATION PACKING
  Red/Yellow   Papaya
  Pulp Natural
Aseptically Packed BRIX. 9-11° Brix, Acidity 0.4-0.5% as citric acid, pH 3.5-4.5
215 Kg Aseptically Packed in Drums. 76 Drums / 20' FCL
  Red/Yellow   Papaya
  Pulp   Concentrate

Aseptically Packed BRIX. 20 or 25° Brix,Acidity 0.8-1.0% as citric acid, pH 3.5-4.5 
215 Kg Aseptically Packed in Drums. 76 Drums / 20' FCL
 
PAPAYA PULP (Natural)
  T.S.S. (° Brix)   10±1.
  Acidity (% as C/A)   Min 0.4
  pH   < 4.00
  Brix Acid Ratio   25
  Additives   Citric Acid
  Pesticide residue   Absent
  Colour   Reddish Yellow
  Flavour   Characteristic Natural Papaya
  Taste   Characteristic Natural Papaya
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