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Mango Pulp (puree)

Packaging & Weights are Negotiable

Definition:

Mango pulp is prepared by extracting the liquid obtained from fresh mature mango; fresh fruit is maintained in excellent conditions by suitable means according to Egyptian quality standards as well as codex alimentarius.

Physical Characteristics:

Color	Raddish Yellow
Flavor	Natural flavor of mango and free from burned, cooked or any off flavor taste
Appearance	Mango pulp is processed without pips, seeds and peel

Chemical Characteristics:

Brix:	15 – 17 Brix
PH:	3.7 – 4.1
Acidity:	< / - 1.2% as citric acid

Microbiology Characteristics:

Total Aerobic Plate Count:	0 cfu/gm
Yeast :	0 cfu/gm
Mould:	0 cfu/gm
Anaerobic Bacteria:	0 cfu/gm

Packing & Storage:

Packing:	In aseptic bags inside steel drum, 4 drums on each pallet
Shelf Life:	24 months from production date.
Storage:	In cool and dry place; store in ambient temperature (+25C); protect from moisture and direct sun light; consume once the bag is opened or keep frozen; free of preservative or artificial colors

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