Totapuri Mango

Overview

Totapuri Mango is the famous mango found primarily in Andhra Pradesh. The Totapuri Mango is also grown in the Indian States of Karnataka and Tamil Nadu. These mangoes are large in size and golden yellow in colour. It is oblong in shape and has a prominent beak-like pointed end. These mangoes vary in length but are generally about 7 inches long. The skin of the fruit is usually thick and the colour can vary from green to yellow.

This variety of mango is known to contain nutrients, such as vitamins A, E, C & B5 and is an excellent source of Vitamin A and C. Some of these vitamins are good for adding a glow to the skin and its antioxidant enzymes provide nourishment to body while increasing resistance power.
 

Process Flow Chart of Totapuri Mango Pulp in OTS Cans

Process Flow Chart of Totapuri Mango Pulp in Aseptic Packing

Specifications

Product Description:

The product is derived from fresh, sound ripe, Totapuri Mango fruit (Mangifera Indica L Anacardiacae VAR Totapuri). Firm Fully matured mangoes are harvested, quickly transported to fruit processing plant and inspected. Selected high quality fruits go to the controlled ripening chambers and allowed to ripen. Fully ripened mango fruits are then washed ,deseeded, pulp extracted, centrifuged ,thermally processed and aseptically filled by HTST process into pre-sterilized bags or OTS cans 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 Totapuri Mango, free from any fermented & off flavor and scorched or caramelized flavor.

Taste

Characteristic typical sweet acidic taste of natural ripe Totapuri Mango. Free from any off taste.

Color

Golden yellow – deep yellow

Physical Characteristics Brix @ 20ºC: 14º Min
Acidity: 0.45 to 0.70 (As % anhydrous citric acid W/W)
pH @ 20ºC: 3.60 to 4.20
Consistency@ 20° C: 7 – 12 cm / 30 Sec (Bostwick)
Black Specks: < 3 no per 10 gms    
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 drum tightly closed to ensure no free space inside the drum.

OTS Cans:
Jus! Canned fruit purees are available in size A-10 OTS cans (3.1 =/- 2% kgs) and such 6 cans in one carton.

Loadability:

Aseptic:
80 drums per 20 ft container palletized or unpalletized.

Cans:
6 x 3.1kgs A-10 size 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 drink, fruit drink cocktails

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

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

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

Totapuri 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 . . . .