Mango pulp, dehydrated fruits, tamarind paste, moringa powder.
Juice concentrates pulp and puree fruits tomato paste.
Textiles, fabrics, made ups, pulses , grains & edible oil.
Mango, Guava, Tomato Pulp In Aseptic Bag In Drum.
Basmati rice, lentils, sharbati atta, indian spices.
Soda ash light / dense 99.2% sodium bicarbonate caustic soda flakes 99% sodium sulphate anhydrous (ssa) 99% sodium sulphite flakes (ssf) 60% sodium metabisulphate hydrogen peroxide (h2o2) 50% formic acid 85% glacial acetic acid paraffin wax liquid paraffin (white oil) lp 100 menthol crystal fumed silica deg (di ethylene glycol) mono ethylene glycol (meg) poly ethylene glycol (peg), base oil 150n, bs 150, 600n bitumen 60/70 rpo (rubber process oil) lioh (lithium hydroxide) hco (hydrogenated castor oil) 12 hsa (hydroxy stearic acid) ferrous sulphate heptahydrate additive for lubricating oil aromatic chemicals.Exporting of chemicals & other products
Electronic home appliances and kiosks, etc korean made, urea 46, soybean, other agriculture products, energy and health food drinks etc..
Food, fresh and processed.Food service globally
Frozen vegetables and fruits like frozen half fried potatoes, frozen strawberry.
Fresh vegetables and fruits, grains, processed food, etc.
Alphonso mango pulp, totapuri mango pulp, white guava pulp, pink guava pulp, lychee pulp, papaya pulp, tomato puree, tomato paste, mango slices in sugar syrup, mango cubes in sugar syrup, fruit juices and drinks.
Fruit and Vegetable derivatives, juice, concentrate, puree, puree concentrate, powder.
Organic fertilizer, vermicompost, coco peat, coco coir, cow manure, organic manure, potting mix, neem (azadirachta indica) cake, neem oil, soya doc, de oiled cake, cattle feed, poultry feed.
Pulp, commonly referred to as ‘puree' in the US, is the purest extract of the fruit, which is in the natural form of thick viscous liquid. Pulp is obtained by the commercial processing of mature and ripened fruit by passing it through a 0.78 mm sieve. The shelf life of fruit pulp in sealed aseptic bags is 18 months at room temperature. Fruit & Fruit offers the following range of pulp in its best natural form.
Pulp, Fruit concentrate is obtained after evaporating water from Fruit pulp. The water is evaporated by treating pulp under vacuum at 0 deg Celsius. The yield in concentrate in more when compared to pulp. The yield differs according to fruit, in case of mango 2 kg of pulp yields 1 kg of concentrate. The following fruit concentrates are available :
Alphanso Mango Pulp Alphanso Mangoes (magnifera indica) is known as the King of Mangoes'. It has a unique aromatic flavor thus adding value to all the by products. It is rich in carotene which is a pre cursor for Vitamin A. The pulp/concentrate of the alphanso mango is used in the manufacturing of juices, yogurts, smoothies, ice creams, baby food products. Jams and sauces. Physical, Chemical and Organoleptic Characteristics : Acidity (% as C/A) Min 0.5 PH < 4.00 Ascorbic Acid (ppm) : Min 200 Colour: Golden yellow Composition per 100 gm Edible Portion (%)-55.00 Moisture (gm)-81.00 Protein (gm)- 00.60 Fat(gm)- 00.60 Minerals (gm)- 00.40 Fibre (gm)- 00.30 Carbohydrates (gm)- 16.90 Energy (K.cal)-74.00 Calcim (mg)- 16.00 Phosphorus (mg)- 18.00 Iron(mg)-01.60 Vitamin c (mg) 20.00 Vitamin B (mg)- 01.07
Totapuri mango is the same family of magnifera indica. It is rich is flavor and aroma. The color of the skin is distinctively different from other varieties. The fruit is widely grown in the south of India due to ideal climatic conditions. Being cheaper in cost in comparison with the alphanso, it has a higher demand. The usage of totapuri pulp and concentrate is similar to that of the alphanso mango. Ice cream and juice manufacturing companies have a great demand for this procudt. Due to the cost factor it is popularly used in yogurts, jams, sauces, smoothies and baby food products. Physical, Chemical and Organoleptic Characteristics : T.S.S (Brix) Min- 14 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 55.00 Moisture (gm)- 83.00 Protein (gm)- 00.50 Fat(gm)- 00.35 Minerals (gm)- 00.30 Fibre (gm)- 00.40 Carbohydrates (gm)- 15.40 Energy (K.cal)- 67.00 Calcim (mg)- 13.00 Phosphorus (mg)- 14.00 Iron(mg)- 01.20 Vitamin c (mg)- 11.00 Vitamin B (mg)- 00.72
Raspuri Mangoes have an excellent flavor and is juicy in texture. They are rich in carotenes which is a pre cursor of vitamin A. This mango too is grown widely in the south of India. Like the Alphanso and the Totapuri mango, the raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies. Physical, Chemical and Organoleptic Characteristics : Acidity (% as C/A) : Min 0.5 Ph : 3.4-3.5 Ascorbic Acid (ppm) : Min 200 Colour : Golden Yellow T.S.S (Brix) Min- 15 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 55.00 Moisture (gm)- 81.00 Protein (gm)- 00.60 Fat(gm)- 00.60 Minerals (gm)- 00.40 Fibre (gm)- 00.30 Carbohydrates (gm)- 16.90 Energy (K.cal)- 74.00 Calcim (mg)- 16.00 Phosphorus (mg)- 18.00 Iron(mg)-NA Vitamin c (mg)- 20.00 Vitamin B (mg)- 01.07
A homogeneous product extracted from raw mangoes and packed hygienically to maintain its nutritive value. This raw mango pulp is very rich in medicinal value and when blended with spices and herbs gives a refreshing cool drink. Physical, Chemical and Organoleptic Characteristics : Brix - 90 min. Acidity -1 to 2% as C.A PH - Less than 4.0
The Guava (Psidium guajava) is a tropical fruit with a white or pink fleshy interior interspersed with small hard seeds. It contains a considerable amount of perctin. Guava is high in ascorbic acid (100 to 200 mg/100) If would be difficult to find any place in India where the guava tree does not flourish naturally. A guava tree will produce fruit for over thirty years. There are two varieties white and pink. In many parts of India guava is harvested by hand all year round. While white guava, which is sweeter in taste, is grown on a larger scale, the pink is considered a delicacy. Being a tropical fruit, the market for fresh guava is emerging in Europe and the United States. However, because of the unique flavor, distinct texture and rich. Guava (White/Pink) Pulp T.S.S (Brix) Min- 9 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 100.00 Moisture (gm)- 81.70 Protein (gm)- 00.90 Fat(gm)- 00.30 Minerals (gm)- 00.70 Fibre (gm)- 05.20 Carbohydrates (gm)- 11.20 Energy (K.cal)- 51.00 Calcim (mg)- 10.00 Phosphorus (mg)- 28.00 Iron(mg)- 01.40 Vitamin c (mg)- 160.00 Vitamin B (mg)- 00.46
