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Intro: A brief glance into Mango Pulp

Updated: Feb 24, 2021

Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high-quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and filled maintaining sterility. The preparation process includes cutting, de-stoning, refining and packing. The refined pulp is packed in cans, hermetically sealed and retorted. Frozen pulp is pasteurized and deep-frozen in plate freezers. The process ensures that the natural flavour and aroma of the fruit is retained in the final product. Mango Pulp/Concentrate is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese and various other kinds of beverages. It can also be used in puddings, bakery fillings, fruit meals for children and flavours for the food industry, and also to make the most delicious ice creams, yoghurt and confectionery.


Varieties:

Main varieties of Mango Pulp are Alphonso Mango Pulp, Totapuri Mango Pulp, Kesar Mango Pulp.


Areas of Cultivation and Processing:

Two main clusters of Mango Pulp are there in the country, which has around 65 processing units with a good backward linkage of Alphonso and Totapuri variety of mangoes. One of these clusters is Krishnagiri in the state of Tamil Nadu.


India Facts and Figures :

India is also a major exporter of Mango Pulp in the world. The country has exported 85,725.55 MT of Mango Pulp to the world for the worth of Rs. 584.32 crores/81.88 USD Millions during the year 2019-20.


Major Export Destinations (2019-20): Saudi Arab, Yemen Republic, Netherland, Kuwait, USA.






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