The principle of preservation by dehydration process is to remove the moisture content of a material to a level
where micro-organism may not be able to grow and spoil it. We have excellent partners working on dehydrated garlic, onion, cabbage, carrot, okra,etc. We are continuously in search for new customers with a dynamic boundary and are also ready to customise based on their individual need.
The fresh vegetables are washed thoroughly and prepared into suitable size. These prepared vegetable pieces are then blanched
procedurally. In first stage, the moisture content is reduced upto 20+5% and in the second stage moisture content is reduced to 8+2% depending upon type of vegetables. The temperature of drier in first stage drying is normally kept at 60+5 degree C. and in second stage, the temperature is maintained at 40+5 degree C. The dehydrated vegetables are then cooled and packed i
The product shall be prepared from wholesome vegetables free from any fungi, blight or discolouration. Only edible portion of the vegetable (for any variety) shall be used so as to maintain the right quality and also to get the right taste from boiling.
Mango puree is a product obtained by disintegrating and sieving the edible portion of ripe mango fruits (Mangifera indica). The terms pulp and puree are sometimes used interchangeably.
Mango puree can be produced without removing the water (single-strength puree) or by physically removing part of its water content (concentrated mango puree). Mango purees are traded as a product that can be kept at a room temperature in aseptic packaging or frozen.Mango purees are mostly used as an ingredient in the beverages industry (to produce juices and smoothies), but also in the baby food industry and in the jams, bakery and confectionery industries. Smaller quantities of mango purees are also sold as final products.
The worldâ??s largest producer of mango puree is India, accounting for around 75% of global production. Our product is made from fruits plucked out of orchards in southern part of India near East coast. Our main presence is in Chittoor district, where we can collect mango varieties like Totapuri, Alphonso and we can also work on mangos from northern region like
Banganapalle mangoes (also known as Benishan) is a mango variety produced in Banganapalle of Kurnool district in the Indian state of Andhra Pradesh. It alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the Farmers of Banaganapalli.
It is known for its natural Sweety taste along with juicy flavour. A lip smacking fruit which can only be airlifted for export.
