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Mangoes Pulp

MANGOES PULP

Mango is one of the tropical fruits, which export has experienced tremendous development in recent years in Pakistan. One of the main reasons is innovation in transportation to air and sea freight. It opened doors to deliver large quantities at competitive prices. Mango is on the top of the list of fruits grown in Pakistan. Pakistan is the 5th largest producer and the 3rd largest exporter of mango in the world. Its soil and climatic conditions enable production and market supply of good quality fresh mango over a period of about 5 to 6 months. Mango Pakistan, therefore, enjoys a prominent position in the international market.
There are several notable varieties of mangoes, including Anwar Ratol, Sindhri, Langra, Fajri, Desi, Maldah, and Dasheri, but it is the Chaunsa mango that accounts for 60 percent of Pakistan’s mango exports.

PROCESSED BY – AGRO FOOD PROCESSING FACILITY, PAKISTAN

CERTIFICATIONS
FSSC – 22000 CERTIFICATION
ISO – 22000 CERTIFICATION

PRODUCT DESCRIPTION

Made of sound and mature fruit of mangoes. Which have been selected, sieved, homogenized, sterilized and aseptically packed.

Mango Pulp, Aseptically Filled, Drums 210 Kg

RAW MATERIAL VARIETY
Mangoes
VARIETY OF MANGOES
  • Chaunsa Mangoes
  • Anwar Ratol
  • Sindhri Mangoes
  • Dussehri Mangoes
  • Langra Mangoes
  • Desi Mangoes
RAW MATERIAL VARIETY
Mangoes
HEALTH EFFECTS
  • Good for Eyes & Vision
  • Rich in Minerals
  • Lower Cholesterol
  • Clear Skin
  • Blood Cleanser
  • Improve Digestion
  • Cancer Prevention
  • High in Copper
  • Remedy for Heat Stroke
  • Help to Prevent Cancer
  • Promote Brain Health
  • Boost Immune System
  • Good for Diabetics
  • Help in Curing Acne
  • Control Blood Pressure
  • Boost Heart’s Health
  • Improve Eyesight
  • Cures Hiccups
  • Cure Respiratory Problems
INGREDIENTS

Mangoes, Citric Acid and Ascorbic Acid (antioxidant)

STANDARDS & PROPERTIES

Details

Mangoes Chaunsa

Mangoes Desi

Physical Standards

Brix (refractometer value)

20.0 – 27.0

14.0 – 18.0

pH

3.80 – 4.40

3.70 – 4.00

Chemical Standards

Acidity as Citric Acid anhydrous, pH 8, 1 [g/100g]

0.6 – 0.90

0.8 – 1.2

Microbiological Standards

Total Viable Count (OSA) [cfu/g]

≤ 500

≤ 100

Yeasts (OGYE) [cfu/g]

≤ 100

≤ 100

Moulds (OGYE) [cfu/g]

≤ 100

≤ 100

Sensory Properties

Flavour

Typical of Mango [Chaunsa]

Typical of Mango [Desi]

Taste

Typical of Mango [Chaunsa]

Typical of Mango [Desi]

Colour

Typical of Mango [Chaunsa]

Typical of Mango [Desi]

RECOMMENDED SHELF LIFE AND STORAGE

Retest After                                                                     [Months]       24

If Stored                                                                         [°C]               ≤ 10

 

If Stored under other conditions, it is recommended to retest with regard to colour.