Grape (Blue-Black)_ is well known for its taste. It contains proanthocyanidins and anthocyanins which help in reducing the risk of cancer. Grapes are an excellent source of potassium and antioxidants. They are also high in the content of vitamins and minerals.
The therapeutic value of grapes is closely linked with its richness in pure glucose. Studies have indicated that the production of energy essential for the proper functioning of the heart and organs of high physiological importance depends on the metabolism of glucose. Grapes, therefore, have a restorative effect by virtue of their easy assimilation. They are thus highly valuable in case of weak digestion, general debility and fever.
Viticulture or grape culture is as old as mankind. In India the grape in grown from 1000 AD. And it is one of the most important cash crops grown the in southern and north-western parts of the country. The tropical climate of India makes it suitable to grow, which requires around 25 deg – 30 deg C. The bangalore Blue is one of the most popular varieties grown in southern parts of India.
Nutritive value per 100g of fruit
Energy (kcal) 58-71
Calcium (mg) 20-20
Phosphorous (mg) 23-30
Iron (mg) 0.5-0.5
Carotene (ug) 3-0
Vitamin C (mg) 1-1
Fibre (g) 2.8-2.9
Grape (Blue-Black) Pulp
T.S.S (Brix) Min- 9
Acidity (%C/A) Min- 0.4
Composition per 100 gm
Edible Portion (%)- 65.00
Moisture (gm)- 00.60
Protein (gm)- 00.60
Fat(gm)- 00.40
Minerals (gm)- 00.98
Fibre (gm)- 02.18
Carbohydrates (gm)- 13.10
Energy (K.cal)- 58.00
Calcim (mg)- 23.00
Phosphorus (mg)- 23.00
Iron(mg)- 01.30
Vitamin c (mg)- 1.00
Vitamin B (mg)- 00.15
The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain.
Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods.
The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain.
Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods.
Physical, Chemical and organoleptic Characteristics
Acidity (% as C/A) Min 0.4
PH < 4.00
Colour : Reddish Yellow
Flavour : Characteristic
Taste : Characteristic
Microbial Characteristics
T.P.C. CFU/g < 50
Yeast CFU/g < 50
Mould CFU/g < 10
Papaya Pulp
T.S.S (Brix) Min- 9-11
Acidity (%C/A) Min- 0.4
Composition per 100 gm
Edible Portion (%)- 65.00
Moisture (gm)- 86.00
Protein (gm)- 00.60
Fat(gm)- 00.10
Minerals (gm)- 00.50
Fibre (gm)- 00.80
Carbohydrates (gm)- 7.20
Energy (K.cal)- 67.00
Calcim (mg)- 17.00
Phosphorus (mg)- 13.00
Iron(mg)- 00.50
Vitamin c (mg)- 57.00
Vitamin B (mg)- 00.49
The Guava (Psidium guajava) is a tropical fruit with a white or pink fleshy interior interspersed with small hard seeds. It contains a considerable amount of perctin. Guava is high in ascorbic acid (100 to 200 mg/100)
If would be difficult to find any place in India where the guava tree does not flourish naturally. A guava tree will produce fruit for over thirty years. There are two varieties white and pink. In many parts of India guava is harvested by hand all year round. While white guava, which is sweeter in taste, is grown on a larger scale, the pink is considered a delicacy.
Being a tropical fruit, the market for fresh guava is emerging in Europe and the United States. However, because of the unique flavor, distinct texture and rich.
Guava (White/Pink) Pulp
T.S.S (Brix) Min- 9
Acidity (%C/A) Min- 0.4
Composition per 100 gm
Edible Portion (%)- 100.00
Moisture (gm)- 81.70
Protein (gm)- 00.90
Fat(gm)- 00.30
Minerals (gm)- 00.70
Fibre (gm)- 05.20
Carbohydrates (gm)- 11.20
Energy (K.cal)- 51.00
Calcim (mg)- 10.00
Phosphorus (mg)- 28.00
Iron(mg)- 01.40
Vitamin c (mg)- 160.00
Vitamin B (mg)- 00.46
The pineapple plant is a perennial fruit with a short stem. It requires a fairly warm and humid tropical climate to grow. Pineapple has a characteristic flavor and color. It is highly rich in Vitamin C and other minerals.
The pulp is used in juices, yogurts, desserts, smoothies, ice creams etc. It is used as a refreshing drink and in fruit meals for children. Pineapple is either the base or component of many beverage blends of flavors in processed foods.
Physical, Chemical and organoleptic Characteristics
Acidity (% as C/A) : Min 0.3
PH < 4.00
Colour : Light Yellow
Flavour : Characteristic
Taste : Characteristic
Microbial Characteristics
T.P.C. CFU/g < 50
Yeast CFU/g < 50
Mould CFU/g < 10
T.S.S (Brix) Min- 10
Acidity (%C/A) Min- 0.3
Composition per 100 gm
Edible Portion (%)- 45.00
Moisture (gm)- 87.00
Protein (gm)- 00.40
Fat(gm)- 00.10
Minerals (gm)- 00.50
Fibre (gm)- 00.40
Carbohydrates (gm)- 10.80
Energy (K.cal)- 46.00
Calcim (mg)- 20.00
Phosphorus (mg)- 09.00
Iron(mg)- 02.20
Vitamin c (mg)- 39.00
Vitamin B (mg)- 00.13
Pulp, commonly referred to as ‘puree' in the US, is the purest extract of the fruit, which is in the natural form of thick viscous liquid. Pulp is obtained by the commercial processing of mature and ripened fruit by passing it through a 0.78 mm sieve.
The shelf life of fruit pulp in sealed aseptic bags is 18 months at room temperature.
Fruit & Fruit offers the following range of pulp in its best natural form.
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Our company is a renowned Manufacturer, Exporter and Supplier of top-grade Red Papaya Pulp. Produced using premium red papaya and sophisticated machinery, our Red Papaya Pulp is fresh, pure, healthy and very tasty. It is free from preservatives and guarantee long shelf life. We hygienically package it to retain its freshness. Buyers can order Red Papaya Pulp from us in bulks.
Specifications :
Product Type : Juice
Primary Ingredien : t Papaya
Shelf Life : 18 Months
Color : Pinkish Red
Purity (%) : 100
PH Value : 3.5 to 4.2
enowned for its ability to flavor to varied dishes, our White & Pink Guava Pulp is very healthy option. Our company is reliable Manufacturer, Exporter and Supplier of White & Pink Guava Pulp. Our Fresh White & Pink Guava Pulp is available in food-grade packaging and free from Grits. Buyers can purchase it from us at market leading prices. Furthermore, owing to our tie-ups with reliable logistics service providers, we make available our products within stipulated time.
Specifications :
Shelf Life : 10 Months
Purity : 100%
Made From : Guava
Speciality : No Artificial Flavour
Form : Liquid
PH : < 4.0
Raspuri Mangoes have an excellent flavor and is juicy in texture. They are rich in carotenes which is a pre cursor of vitamin A.
This mango too is grown widely in the south of India.
Like the Alphanso and the Totapuri mango, the raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies.
Physical, Chemical and Organoleptic Characteristics :
Acidity (% as C/A) : Min 0.5
Ph : 3.4-3.5
Ascorbic Acid (ppm) : Min 200
Colour : Golden Yellow
T.S.S (Brix) Min- 15
Acidity (%C/A) Min- 0.4
Composition per 100 gm
Edible Portion (%)- 55.00
Moisture (gm)- 81.00
Protein (gm)- 00.60
Fat(gm)- 00.60
Minerals (gm)- 00.40
Fibre (gm)- 00.30
Carbohydrates (gm)- 16.90
Energy (K.cal)- 74.00
Calcim (mg)- 16.00
Phosphorus (mg)- 18.00
Iron(mg)-NA
Vitamin c (mg)- 20.00
Vitamin B (mg)- 01.07
Alphanso Mangoes (magnifera indica) is known as the King of Mangoes'. It has a unique aromatic flavor thus adding value to all the by products. It is rich in carotene which is a pre cursor for Vitamin A.
The pulp/concentrate of the alphanso mango is used in the manufacturing of juices, yogurts, smoothies, ice creams, baby food products. Jams and sauces.
Physical, Chemical and Organoleptic Characteristics :
Acidity (% as C/A) Min 0.5
PH < 4.00
Ascorbic Acid (ppm) : Min 200
Colour: Golden yellow
Composition per 100 gm
Edible Portion (%)-55.00
Moisture (gm)-81.00
Protein (gm)- 00.60
Fat(gm)- 00.60
Minerals (gm)- 00.40
Fibre (gm)- 00.30
Carbohydrates (gm)- 16.90
Energy (K.cal)-74.00
Calcim (mg)- 16.00
Phosphorus (mg)- 18.00
Iron(mg)-01.60
Vitamin c (mg) 20.00
Vitamin B (mg)- 01.07
Totapuri mango is the same family of magnifera indica. It is rich is flavor and aroma. The color of the skin is distinctively different from other varieties.
The fruit is widely grown in the south of India due to ideal climatic conditions. Being cheaper in cost in comparison with the alphanso, it has a higher demand.
The usage of totapuri pulp and concentrate is similar to that of the alphanso mango. Ice cream and juice manufacturing companies have a great demand for this procudt. Due to the cost factor it is popularly used in yogurts, jams, sauces, smoothies and baby food products.
Physical, Chemical and Organoleptic Characteristics :
We are offering delicious Alphonso Mango Pulp which is extracted from fully ripped and freshly procured Alphonso Mangoes. Our Alphonso Mango Pulp is hygienically processed by using modern Machineries. It has a delicious taste of an alphonso mango. We are a reliable Alphonso Mango Pulp Manufacturer, Exporter and Supplier from Tamil Nadu, India. We make them available in premium grade packaging to preserve their freshness and quality for a long period of time.
Specifications :
Type : Natural
Shelf Life : 24 Months
Product Type : Juice
Pack Quantity : 3.1kg
Made From : Alphonso Mango
Purity : 100%
Color ; Golden Yellow
Quality : Best
We are bracketed with the top most Totapuri Mango Pulp Manufacturer, Exporter and Supplier from Karnataka, India. Capitalizing on our ultra-modern manufacturing unit and a team of experts, we produce the finest quality of Totapuri Mango Pulp for mango lovers all over the world. We pack them in premium grade packaging options to ensure their freshness and quality. Furthermore, we are strongly supported by a sophisticated distribution network that helps us deliver the orders within a stipulated time-frame.
Specifications :
Style : Pulp
Shelf Life : 12 Months
Feature : Healthy, Highly Nutritious
Grade Superior
Usage : Juices, Ice cream
Color : Golden yellow – Orangish yellow
Pack Size : 2kg, 5kg, 10kg
Specifications
Brix ( T.S.S) Minimu :m 14.0
Acidity : % 0.45%to 0.6%
ph : 3.8 to 4.0
20 degree celsius/ 30 sec : . 9.0 to 12.0cms
Black Specks per 10 gms : <3 nos.
Brown specks per 10 gms : <4
Colour : Bright Yellow
Flavour & Taste: Typical Ripen Totapuri
Appearance : Smooth & Homogenous
Packing : 850 gms/ 3.1kgs/ 5.25 kgs cans
Shelf life : 24 Months
To extract Alphonso mango pulp, the process entails meticulous selection and processing of fully ripened Alphonso mangoes of exceptional quality. The introduction of Alphonso mango to India is credited to the Portuguese explorer, Alfonso, who brought it to Goa, after which it was disseminated to different parts of South India, Ratnagiri in Maharashtra, and Gujarat.
While there are several Alphonso mango variations, the ones grown in Devgad, situated in Maharashtraâ??s Konkan region, are deemed as the best. Known as Hapus or Hapoos in Maharashtra, Alphonso mangoes are considered the king of mangoes and are in high demand in both domestic and international markets owing to their unparalleled flavor, richness, and sweetness.
The extraction of Totapuri mango concentrate involves using fresh, mature, and carefully selected ripened fruits of this variety. Andhra Pradesh is the primary location for cultivating Totapuri mangoes, but they are also grown in Tamil Nadu and Karnataka.
These mangoes are easily identifiable by their pointed, beak-like end and golden yellow color. They are known by various names, including Bangalora, Ginimoothi, Kili Mooku, and Sandersha. Of all the mango varieties in India,
Totapuri is the most suitable for processing due to its larger size smaller seed, and higher pulp content. This fruit is only available seasonally from May to July.
The extraction of Totapuri mango pulp involves using fresh, mature, and carefully selected ripened fruits of this variety. Andhra Pradesh is the primary location for cultivating Totapuri mangoes, but they are also grown in Tamil Nadu and Karnataka. These mangoes are easily identifiable by their pointed, beak-like end and golden yellow color. They are known by various names, including Bangalora, Ginimoothi, Kili Mooku, and Sandersha. Of all the mango varieties in India, Totapuri is the most suitable for processing due to its larger size. smaller seed, and higher pulp content. This fruit is only available seasonally from May to July.
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