The product derived from fully sound, matured, fresh, naturally ripened Alphonso Mango fruits (Mangifera Indicat Anacardiacae VAR Alphonso), washed, sliced, deseeded, refined, homogenized, thermally processed and packed in aseptic bags to render it “Commercially sterile“ and completely retaining the Organoleptic Quality of Alphonso Mango.
| Appearance | Uniform, homogeneous smooth, free from fibers and any and foreign extraneous matter. |
| Aroma & flavour | Characteristic prominent aroma of natural ripe Alphonso Mango fruit and free from any fermented & offensive flavour . Particularly free from scorched or caramelized flavour. |
| Taste | Characteristic typical acidic sweet taste of natural ripe Alphonso mango fruit. Free from any off taste. |
| Colour | Golden Yellow |
| Brix | 16° Min. to 19° Max. |
| Acidity % | 0.50 Min – 0.7 Max % |
| pH at 20 °C | 3.60 – 3.90 |
| Consistency | 6 – 10.5Cm/30sec |
| Brown specks | 05 Nos. Per 10 gms |
| Black specks | Nil |
| Total Plate Count | Absent |
| E-Coli | Absent |
| Coliform | Absent |
| Pathogens | Absent |
| Yeast and Mold | Absent |
| “Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination. | |
Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.
80 drums per 20 feet container Palletized or Non-Palletized.
Storage at ambient temperature.
24 months from the date of production under above mentioned Storage conditions
