The King of Fruits - that is the Alphonso Mango. Known for its full-bodied pulp, the rich flavour of its sweetness and the deep color of the fruit, the Alphonso mango is the most premium variety of mango. It can also be found in the areas surrounding Mysore and Belgaum in South & West Karnataka, along with the coastal areas of Gujarat.
Alphonso Mango is high in beta-carotene, a precursor of vitamin A, and is a rich source of the vitamin B complex. Known locally as the Aapoos, and as Hapoos in most of South Asia, the variety of Alphonso Mango grown in Devgad in the Konkan region of Maharashtra state in India is considered as the best. Tmnint sources the raw produce from this very belt to deliver to you the best from India.
Product Description :
The product is derived from fresh, sound, ripe, Alphonso Mango fruit (Mangifera Indica L Anacardiacae VAR Alphonso). Firm fully matured mangoes are harvested, quickly transported to fruit processing plant & inspected. Selected suitable quality of fruits goes into the atmospheric controlled ripening chambers and allowed to ripen. The matured ripened fruits are washed, deseeded, pulp extracted, thermally processed and aseptically filled by HTST process in pre-sterilized bags which are hermetically sealed, processed and cooled.
Organoleptical, Physical and Chemical Analysis :
| Appearance | Uniform, homogeneous, smooth, free from fibers and any foreign matter |
| Aroma and Flavor | Characteristic prominent aroma of natural ripe Alphonso Mangoes, free from any fermented & off-flavor, and scorched or caramelized flavor. |
| Taste | Characteristic typical sweet acidic taste of natural ripe Alphonso Mango. Free from any off taste. |
| Color | Golden yellow – Orangish yellow |
| Physical Characteristics | Brix @ 20ºC: 16º Min Acidity: 0.60 to 1.20 (As % anhydrous citric acid W/W) pH @ 20ºC: 3.60 to 4.20 Consistency @ 20° C: 6 – 12 cm / 30 Sec (Bostwick) Black Specks: <Nil Brown Specks: < 5 no per 10 gms.
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| Microbiological Standards: | Total Plate Count : <10 CFU per gram. Yeast and Mould Count: <10 CFU per gram Coliform: Absent per gram Pathogens: Absent per gram "Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. |
General Standards :
Product is free from added sugar, dyestuff, synthetic flavor, stabilizers, pesticides& herbicidal residues and radioactive contamination.
Quality Standards :
‘Good Manufacturing Practices’ is applied in the manufacturing process to meet the laid down given standards as per HACCP by ISA Cert B.V Netherlands, SGF (SGF International E.V) and ISO - 9001 (AQA International).
Preservatives :
Free from any chemical preservatives
Pesticide residues :
In conformance with WHO recommendations & EC directives.
Bakery & Confectionaries :
Toppings & fillings in fruit breads, cakes, tarts, muffins, pie filings, icings, fruit bars, fruit toffees etc
Beverages :
Juice, Nectar, Fruit drinks, fruit cocktails
Dairy :
Milkshakes, Ice creams, yoghurts, toppings, desserts.
Baby foods :
Cereals, Fruit Juices, strained fruit juices, fruit drinks
Others foods :
Fruit juices, jams, jellies, strained fruit drinks, Squashes etc.