What you see Juicy golden (Alphnoso)/ Juicy yellow (Totapuri)/ juicy pale yellow (Raspuri) colour pulp free from pieces of mango stones, shreds of skin and other extraneous material.

Brix Min. 16° as per refractometer at 20° C. (Alphonso) Min. 14° as per refractometer 20° C. (Totapuri) Min. 14° as per refractometer 20° C. (Raspuri)

What you taste The natural characteristic of ripe mangoes with no off flavour and odour, no flat taste or metallic after taste which intrude on the natural flavour and free of additives.

Pulping Should be passed trough a sieve having a minimum mesh size of 1/32".

Chemical Content Pulp Percentage : 98% Acidity as Citric Acid : 0.5% - 0.8%   (Alphonso) : 0.4% - 0.5%   (Totapuri) : 0.8% - 1.2%   (Raspuri)   pH : 3.8 - 4.1 at 20° C

Impurities Practically free from black specs. Not more than 5 specs including peel particles per 10 gram of pulp.

Vacuum Negative Pressure (Min. 6°)

Viscosity Not less than 30 seconds by FORD Cup No.8 (Alphonso & Totapuri). Not less than 15-20 seconds by FORD Cup No. 8 (Raspuri).

Nett Weight 3.1 Kgs. Minimum per can of A-10 size.

Microbiology Analysis result after incubating sample at 37o C for 14 days should show: Commercial Sterile Total plate count/gm < 50 Yeast < 10 Mould/gm < 10 Supplier would guarantee no microbial spoilage occuring during entire shelf life of the product.

Packing Six A-10 Cans having net Wt. 18.6 Kgs packed carton/220 kg aseptic bag in drum.