Neelam Mango

Overview

Neelam Mangoes are known for their beautiful shape, taste and divine floral aroma. The Neelam is a popular choice and is renowned for its availability.

The Neelam is highly relished by mango fans across the globe. However, it is primarily grown in Andhra Pradesh, Karnataka and Tamil Nadu. This mango is large in size and oblong shaped with pointed base and golden yellow color.

One medium sized mango comprises of Calories, Protein, Carbohydrate, Fat, Fiber, Vitamin A, Vitamin C, Magnesium, Potassium, Calcium and Cholesterol.
 

Process Flow Chart of Neelam Mango Pulp in OTS Cans

Process Flow Chart of Neelam Mango Pulp in Aseptic Packing

Specifications

Product Description:

The product is derived from fresh, sound ripe, Neelam Mango fruit (Mangifera Indica L Anacardiacae VAR Neelam). Fully matured mangoes are harvested, quickly transported to fruit processing plant, inspected. Selected high quality fruits go to the Atmospheric controlled ripening chambers, fully ripened mango fruits are then Selected and washed ,deseeded, pulped, 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 Neelam Mango and free from any fermented & offensive flavor. Particularly free from scorched or caramelized flavor.
Taste

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

Color

Golden yellow – deep yellow

Physical Characteristics Brix @ 20ºC: 16º Min
Acidity: 0.6 to 0.70 (As % anhydrous citric acid W/W)
PH @ 20°C:  3.75 - 4.20
Consistency@ 20° C: 7 – 12 cm / 30 Sec (Bostwick)
Black Specks: < 5 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
Coli form: 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. Product is free from added sugar, dyestuff, synthetic flavor, stabilizers, pesticides & herbicidal residues and radioactive contamination.

Standards

Quality Standards:

GMP is applied in the manufacturing process to meet the laid down given standards by 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 (3.1 =/- 2% kgs) size A10 Ots cans. Such 6 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 at a 25°-30° C.

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: Fruit breads, cakes, tarts, muffins, pie filings, icings, fruit bars etc

Beverages: Juice, Nectar, Fruit drink.

Dairy: Milkshakes, Ice creams, yogurts, toppings, deserts.

Baby foods: Juices, strained fruit, fruit drinks, cereals.

Neelam 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 . . . .