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Pink Guava Pulp / Purees

Specifications
	Product Description
	ChemicalContent
	Organoleptic
	Microbiology
	Packaging
	Loadability
	Uses

Seasons Chart
JAN	FEB	MAR	APR

MAY	JUN	JUL	AUG

SEP	OCT	NOV	DEC

Guava

White Concentrate

White Pulp

Pink Pulp

Pomegranate

Mango >> Raspuri >> Totapuri >> Pulp >> Concentrate >> Alphonso >> Guava >> White >> White Pulp >> Pink Pulp >> Pomegranate

Taj Agro Fruits >>

Apples

Pineapples

Cherries

Wolf berry

White Grapes

Banana

Orange

Watermelon

Black Grapes

Mangoes

Pomegranate

Guava

Banana

Papaya

Guava prodcucts

Product Description

Pink Guava pulp is obtained by mechanical process under hygienic condition from sound ripe guava (Psidium guajava - Mytraceae). The souluble solid contents of freshly extracted guava pulp. Should not be less than 10% m/m as determined by refractometer at 20°C, uncorrected for acidity and read as Brix in the international sucrose scales. The pulp is strained free from peels for stones, other coarse part of guava and other substances or impurities.

ChemicalContent

%TSS B* 20°C	10.0
%Acidity (as Citricacid)	0.45
pH	<4
Consistency	6-10cms /30sec on Bostwick

Organoleptic

Colour	Pink
Taste	Wholesome & Characteristic
Appearance	Homogeneous &Free flowing
Flavour	Sweet acid. A typical fresh Guava Pulp from mature, well-ripened fruit free from cooked flavour and off-flavours of any kind.

Microbilology

Total plate count /ml	<50CFU
Yeast /1ml	<10
Mould /1ml	<10
E coli / 1ml	Absent
Coliform /1m	Absent

Packaging

Product is packed in 220 lits . Aseptic bag in drum using a polyliner.Net wt 215Kg+1Kg

Loadability

80 Drums / 1FCL

Uses

It's a base product for the Fruit juice, Nectar, Baby Food , Jams, Flavoured Yogurt etc.

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