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Pulp/ Puree

Specifications
	Product Description
	Composition
	Organoleptic
	Microbiology
	Packaging
	Loadability
	Storage Condition
	Uses

Papaya

Pulp >>

Seasons Chart
JAN	FEB	MAR	APR

MAY	JUN	JUL	AUG

SEP	OCT	NOV	DEC

Concentrate

<< Papaya

Product Description

Pulp extracted from sound matured and ripe Papaya fruit by processing them mechanically and packed aseptically under hygienic condition.

ChemicalContent

%TSS B* 20°C	9 Bx
%Acidity (as Citricacid)	0.45%
pH	<4
Consistency	13cms/30sec at Bostwick.

Organoleptic

Colour	Creamish Red
Taste	Wholesome & Characteristic
Appearance	Homogeneous &Free flowing
Flavour	That of ripe papaya.

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

Storage Condition

Storage at ambient temp. Drum should not be exposed to direct sunlight for prolonged periods of time.

Uses

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

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