mangoMDA AGROCOT exports IQF mango slices and dices made from finest quality Alphonso and Totapuri mango varieties. IQF mango products we process are packed under most hygienic conditions to retain original taste, texture and flavour of mango.

PRODUCT DETAILS

 

SPECIFICATION OF ALPHONSO MANGO SLICES/DICES

Parameter ValueMICROBIOLOGICAL ANALYSIS
Ingredients Alphonso MangoParameterValue
OriginIndiaTPC cfu/gm< 10,000
StorageMin -18° Yeast/Mould cfu/gm< 1000
Shelf Life2 yearsColi forms cfu/gm < 1000
HarvestingApril-JuneSalmonella cfu/gm Negative
Brix Corrected at 20° C(o B)>15.0Staphylococcus aureus Negative
pH3.5-4.0Packing10 Kg LDPE Bags in 5 ply Carton box
ColourNatural of the FruitNet Weight 10 Kgs
Flavour/AromaSemi Ripe Alphonso MangoCases per FCL 2300

SPECIFICATION OF TOTAPURI MANGO SLICES / DICES

ParameterValue PHYSICAL PARAMETERS
DescriptionIndividually Quick Frozen Totapuri Mango Dices / Slices / ChunksParameterValue
Raw Material/ Processwhole mango (totapuri) found acceptable as per our – specification, purchased from farm. Mangoes are cleaned, peeled, diced and frozen in iqf freezer at – 30 degree celcius to -35 degree celcius. The dices are passed through metal detector before packing Product SizeFree flowing dices of sizes 10x10mm / 15x15mm / 20x20mm / cheeks. The dices are made from fresh/frozen slices of semi ripe fruit, vertically cut. Since the slices are oblong not all dices will be completely uniform in shape/size. However up to 70 – 75%will have two sides of the required size, 25% will be of irregular shape due to the geometry of the fruit.
OriginIndiaConsistencySolid
Size10x10mm, 15x15mm, 20×20 mmRaw FruitLess Than 5%
TreatmentNo food additives used.
SENSORY ANALYSISFOREIGN MATTERS
ParameterValueParameter Value
Color Light to Bright YellowPeels 1 Piece /100 Kg
Pantone Color Chart No’s 100, 101, 102, 106, 107, 108, 109, 113, 114, 115, 121, 122, 128, 129, 1225Rotten/Mouldy Fruits Nil
Taste/Smell Typical Of Semi Ripen MangoOther Foreign Bodies Nil
Appearance Firm before Thawing Soft after Thawing
CHEMICAL ANALYSIS
Tss 9′ – 11′(+/- 1′) Brix
Acidity (Calculated As Citric Acid Monohydrates)0.8% – 1.6%
pH 2.9 To 3.5