 |
|
| PRODUCT |
TOMATO PASTE |
TAMARIND PASTE |
AMLA PULP |
| 1.
Variety |
Hybrid |
Indian |
Indian |
| 2.
Colour |
Red |
Dark
brown |
Creamish |
| 3.
Flavour and Taste |
Characteristics
of Tomato |
Characteristics
of Tamarind |
Characteristics
of Amla |
| 4.
Total Soluble Solids |
280
- 300 Brix |
450
- 470 Brix |
100
- 120 Brix |
| 5.
Acidity % (As Citric Acids) |
2.0 +
1.0 |
9.0 +
2.0 |
2.5 +
1.0 |
| 6. pH |
4.0 +
0.3 |
2.6 +
0.4 |
3.6 +
0.4 |
| 7. Mesh
Ratings |
0.7 mm |
0.8 mm |
1.5 mm |
| 8.
Consistency on Bostwick Scale |
5 - 8
cm/30 sec |
|
|
| 9.
Colour on Hunter Scale |
Minimum
2 |
|
|
| 10.
Howard Mould Count |
40%
Maximum |
|
|
| 11. Net
Weight Per Drum |
228 kg |
245 kg |
210 kg |
| 12.
Ingredients |
Tomato |
Tamarind |
Amla |
| 13.
Packing |
Aseptic
bag in barrel |
Aseptic
bag in barrel |
Aseptic
bag in barrel |
| 14.Quantity per
20'FCL |
72 Drums (16,416 kg
net) |
72 Drums (17,640 kg
net) |
72 Drums (15,120 kg
net) |
| |
|
|
|
| PRODUCT |
MANGO CONCENTRATE |
MANGO PULP |
ALPHANSO MANGO PULP |
| 1.
Variety |
Totapuri
Mango |
Totapuri |
Alphonso |
| 2.
Colour |
Golden
Yellow |
Golden
Yellow |
Orange
Yellow |
| 3.
Flavour and Taste |
Characteristics
of Totapuri Mango |
Characteristics
of Mango |
Characteristics
of Alphonso Mango |
| 4.
Total Soluble Solids |
280
- 300 Brix |
140
- 160 Brix |
160
-180 Brix |
| 5.
Acidity % (As Citric Acid) |
1.0 +
0.4 |
0.5 +
0.25 |
0.5 +
0.2 |
| 6. pH |
3.7 +
0.3 |
3.7 +
0.3 |
3.7 +
0.3 |
| 7. Mesh
Rating |
0.7 mm |
0.7 mm |
0.7 mm |
| 8. Net
Weight Per Drum |
230 kg |
215 kg |
215 kg |
| 9.
Ingredients |
Mango |
Mango |
Mango |
| 10.
Packing |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
| 11. Quantity per 20'
FCL |
72 Drums (16,560 kg
net) |
72 Drums (15,480 kg
net) |
72 Drums (15,480 kg
net) |
| |
|
|
|
| PRODUCT |
PAPAYA PULP |
PAPAYA CONCENTRATE |
PAPAYA CONCENTRATE |
| 1.
Variety |
Hybrid |
Hybrid |
Hybrid |
| 2.
Colour |
Orange
Yellow |
Orange
Yellow |
Orange
Yellow |
| 3.
Flavour and Taste |
Characteristics
of Papaya |
Characteristics
of Papaya |
Characteristics
of Papaya |
| 4.
Total Soluble Solids |
80
- 100 Brix |
180
- 200 Brix |
240
- 260 Brix |
| 5.
Acidity % (As Citric Acid) |
0.4 +
0.1 |
0.8 +
0.2 |
1.0 +
0.3 |
| 6. pH |
4.0 +
0.3 |
4.0 +
0.3 |
4.0 +
0.3 |
| 7. Mesh
Rating |
0.5 mm |
0.5 mm |
0.5 mm |
| 8. Net
Weight Per Drum |
210 kg |
215 kg |
220 kg |
| 9.
Ingredients |
Papaya |
Papaya |
Papaya |
| 10.
Packing |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
| 11. Quantity per 20'
FCL |
72 Drums (15,120 kg
net) |
72 Drums (15,480 kg
net) |
72 Drums (15,840 kg
net) |
| |
|
|
|
| PRODUCT |
CARROT PULP |
GUAVA PULP |
CHILLI PASTE |
| 1.
Variety |
Indian |
Luchnow
49 / Allahabad Safeda |
Indian |
| 2.
Colour |
Reddish |
Creamish
White |
Red
Ripened |
| 3.
Flavour and Taste |
Characteristics
of Carrot |
Characteristics
of Guava |
Characteristics
of Chilli |
| 4.
Total Soluble Solids |
90
- 100 BRIX |
80
- 100 BRIX |
180
- 200 BRIX |
| 5.
Acidity % (As Citric Acid) |
0.25 +
0.05 |
0.4 +
0.1 |
0.8 +
0.2 |
| 6. pH |
<
4.5 |
3.8 +
0.3 |
4.0 +
0.3 |
| 7. Mesh
Rating |
0.7 MM |
0.5 MM |
0.5 MM |
| 8. Net
Weight Per Drum |
215 KG |
210 KG |
228 KG |
| 9.
Ingredients |
Carrot |
Gguava |
Chilli |
| 10.
Packing |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
Aspetic
bag in barrel |
| 11. Quantity per 20'
FCL |
72 Drums
(15,480 kg net) |
72 Drums
(15,120 kg net) |
72 Drums
(16,416 kg net) |
|
