Alphonso Mango

Overview

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.

 

Process Flow Chart of Alphonso Mango Pulp in OTS Cans

Process Flow Chart of Alphonso Mango Pulp in Aseptic Packing

Specifications

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 Golden yellow – Orangish yellow
Physical Characteristics

 Brix @ 20ºC: 16º Min
Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W)
pH @ 20ºC: 3.60 to 4.20
Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick)
Black Specks: <Nil
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.

 

Standards

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

Packaging:

Aseptic:
Jus! 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.
Jus! 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.

Canned 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:

Jus! Aseptic and canned fruit purees can also be supplied as per customer’s specification.

Usages

Bakery & Confectionaries: Toppings & fillings in fruit breads, cakes, tarts, muffins, pie filings, icings, fruit bars, fruit toffees etc

Beverages: Juice, Nectar, Fruit drinks, fruit cocktails

Dairy: Milkshakes, Ice creams, yoghurts, toppings, desserts.

Baby foods: Cereals, Fruit Juices, strained fruit juices, fruit drinks

Others foods: Fruit juices, jams, jellies, strained fruit drinks, Squashes etc.

Alphonso Mango

Season Calendar

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Lean Period     Peak Period

Seasonal Chart for Fruits
  Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Mango                        
Alphonso                  
Totapuri                
Neelam                    
Raspuri                    
Guava                        
White Guava          
Pink Guava          
Papaya                        
Yellow Papaya  
Red Papaya  
Banana .      
Tomato . . . .