Alphonso Mango
The King of Fruits – that is the Alphonso Mango. Known for its full-bodied pulp, the rich flavour of its sweetness and the deep color of the fruit, the Alphonso mango is the most premium variety of mango. It can also be found in the areas surrounding Mysore and Belgaum in South & West Karnataka, along with the coastal areas of Gujarat. Alphonso Mango is high in beta-carotene, a precursor of vitamin A, and is a rich source of the vitamin B complex.
Known locally as the Aapoos, and as Hapoos in most of South Asia, the variety of Alphonso Mango grown in Devgad in the Konkan region of Maharashtra state in India is considered as the best. Sunrise sources the raw produce from this very belt to deliver to you the best from India.
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Product Description
The product is derived from fresh, sound, ripe, Alphonso Mango fruit (Mangifera Indica L Anacardiacae VAR Alphonso). Firm fully matured mangoes are harvested, quickly transported to fruit processing plant & inspected. Selected suitable quality of fruits goes into the atmospheric controlled ripening chambers and allowed to ripen. The matured ripened fruits are washed, deseeded, pulp extracted, thermally processed and aseptically filled by HTST process in pre-sterilized bags which are hermetically sealed, processed and cooled.
Organoleptical, Physical and Chemical Analysis
Appearance
Uniform, homogeneous, smooth, free from fibers and any foreign matter
Aroma and Flavor
Characteristic prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelized flavor.
Taste
Characteristic typical sweet acidic taste of natural ripe Alphonso Mango. Free from any off taste.
Color
Orangish yellow
Physical Characteristics
Brix @ 20ºC: 16 – 18º
Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W)
pH @ 20ºC: 3.8 to 3.8
Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick)
Black Specks: Brown Specks: < 5 no per 10 gms.
Microbiological Standards
Total Plate Count : <10 CFU per gram.
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram
“Commercially sterile”, free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.
General Standards
Product is free from added sugar, dyestuff, synthetic flavor, stabilizers, pesticides& herbicidal residues and radioactive contamination.
Quality Standards
‘Good Manufacturing Practices’ is applied in the manufacturing process to meet the laid down given standards as per HACCP by ISA Cert B.V Netherlands, SGF (SGF International E.V) and ISO – 9001 (AQA International).
Preservatives
Free from any chemical preservatives
Pesticide residues
In conformance with WHO recommendations & EC directives.
Packaging:
Aseptic: Aseptic fruit purees are available in (215 +/- 2 kgs) bags in drum. Aseptic fruit purees are filled on US-FDA approved aseptic filler into pre-sterilized, high-barrier bags placed in steel drums internally painted with food grade lacquer and lid tightly closed to ensure no free space inside the drum.
OTS Cans: Canned fruit purees are available in A-10 size cans (3.1 =/- 2% kgs) such6 cans in one carton.
Loadability
Aseptic: 80 drums per 20 ft container palletized or unpalletized.
Cans: 6 x 3.1kgs A-10 cans in one carton and 1000 cartons in 20 ft container.
Storage
Aseptic product: It should be stored at cool & dry place below 20ºC. Preferably below 15 ºC for extended shelf life.
Can ned product: Stored in ambient temperature in cool and dry place.
Shelf life: 24 months from the date of production under above mentioned storage conditions. The contents must be immediately used after opening the bag or can.
Custom products: Aseptic and canned fruit purees can also be supplied as per customer’s specification.