Totapuri Mango Pulp
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Totapuri Mango Pulp

Totapuri mango pulp is extracted from fresh, mature, and selected ripened totapuri mango fruits. Totapuri mangoes are primarily cultivated in Andhra Pradesh. The totapuri mango is also grown in the region of Tamil Nadu and Karnataka. Totapuri mango is golden yellow and easily recognized by its beak-like pointed end. Totapuri mango also goes by the names Bangalora, Ginimoothi, Kili Mooku, Sandersha. Though there are many varieties of mangoes in India, Totapuri mangoes are considered to be the most processable variety due to its larger size and smaller seed with higher pulp content. It is a seasonal fruit that will be available from May to July.

Description

Totapuri Mango Pulp Specification

Physical & Chemical Parameters

Parameter Range / Value
Refractometric Brix @ 20°C Min 14
Acidity as % Anhydrous Citric Acid 0.40 – 0.70
pH (Natural) 3.60 – 4.20
Consistency – Bostwick (20 ± 2°C) 8 – 13 cm/30 sec
Black Specks / 10 gm NMT 5
Brown Specks / 10 gm NMT 10

Microbiological Parameters

Parameter Range / Value
Total Plate Count (CFU/ml) <10
Yeast & Mould Count (CFU/ml) <10
Coliform Count (CFU/ml) Absent
E. Coli Absent

Organoleptic Characteristics

Attribute Description
Colour Golden Yellow
Taste Characteristic of ripe Totapuri mango fruit
Flavour & Aroma Typical of naturally ripe Totapuri mango without any off flavour
Appearance Homogeneous puree, free of any foreign matter

Packing Details

Totapuri Mango Puree is packed aseptically in pre-sterilized aseptic bags placed with poly-liner in food-grade epoxy-painted (inside) open-top MS drums.
Product Net Weight: 215 Kgs / Drum

Container Loading

80 Drums Per 20’ Container (with pallet or without pallet packing – optional)

Storage

Aseptic Totapuri mango puree should be stored at ambient temperature and not below 4°C. Avoid exposure to high temperatures and direct sunlight.

Shelf Life

Best Before: 24 months from the date of manufacturing.

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