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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.
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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.
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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.
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| PRODUCT |
SPECIFICATION |
PACKING |
Alphonso
Mango Pulp Natural
(Ratnagiri Variety)
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Hot
Packed in OTS Cans BRIX.
16 min., Acidity : 0.5-0.7%
as citric Acid, pH 3.5-4.5 |
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6
cans X 3.1 Kg each / carton.
1000 cartons / 20' FCL
or 215 Kg Aseptically
Packed in Drums. 76 Drums
/ 20' FCL |
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Alphonso
Mango Pulp
Sweetened (Ratnagiri
Variety)
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Hot
Packed in OTS Cans BRIX.
24-26° ; Brix, Acidity
: 0.4-0.5% as citric Acid,
pH 3.5-4.5 |
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24
cans x 850 grams each
/ carton 900 cartons /
20' FCL |
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Raspuri
Mango Pulp Natural
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Hot
Packed in OTS
Cans BRIX.
15-16°
Brix,
Acidity :
0.8-0.9% as
citric Acid,
pH 3.4-3.5 |
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6
cans X 3.1 Kg each / carton.
1000 cartons / 20' FCL |
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Totapuri
Mango Pulp Natural
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Hot
Packed in OTS Cans BRIX.
14-16° Brix Acidity
: 0.4-0.6% as citric Acid,
pH 3.5-4.5 |
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6
cansX3.1 Kg each/carton.1000
cartons/20' FCL or 215Kg
Aseptically Packed in
Drums.76 Drums / 20' FCL |
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Totapuri
Mango Pulp Sweetened
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Hot
packed in OTS
Cans BRIX.
18° min.,
Acidity :
0.5-0.7% as
citric acid.
pH 3.5-4.5 |
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24
cans x 850 grams each
/ carton 900 cartons /
20' FCL
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Totapuri
Mango Pulp Concentrate
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BRIX.
28° Brix Acidity
: 0.8-1.0%
as citric
Acid pH 3.8-4.2 |
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215
Kg Aseptically Packed
in Drums. 76 Drums / 20'
FCL |
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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. |
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| PRODUCT |
SPECIFICATION |
PACKING |
White
Guava
Pulp Natural
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Hot
Packed in OTS Cans BRIX.
9-10° Brix Acidity
: 0.4-056% as citric Acid,
pH 3.5-4.5 |
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6cansX3.1
Kg each/carton. 1000 cartons
/ 20' FCL or 215 Kg Aseptically
Packed inDrums.76 Drums/20'
FCL |
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| GUAVA
PULP (Natural) |
| Brix
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.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. |
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| MICROBIAL
CHARACTERSTIC |
| T.P.C. |
CFU/g. |
<50 |
| Yeast |
CFU/g. |
<50 |
| Mould |
CFU/g. |
<10 |
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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. |
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| PRODUCT |
SPECIFICATION |
PACKING |
Red/Yellow
Papaya
Pulp
Natural
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Aseptically
Packed BRIX. 9-11°
Brix, Acidity 0.4-0.5%
as citric acid, pH 3.5-4.5 |
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215
Kg Aseptically Packed
in Drums. 76 Drums / 20'
FCL |
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Red/Yellow
Papaya
Pulp Concentrate
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Aseptically
Packed BRIX. 20 or 25°
Brix,Acidity 0.8-1.0%
as citric acid, pH 3.5-4.5 |
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215
Kg Aseptically Packed
in Drums. 76 Drums / 20'
FCL |
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| PAPAYA
PULP (Natural) |
| T.S.S. (° Brix)
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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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