Mango Pulp and its Exporting Scenario

1. Mango Pulp and its Exporting Scenario Mango contains a precursor of vitamin S which is called beta-carotene. Mango is a rich source of vitamin B complex. Majorly mango pulp exporters export the pulp of two varieties of mangoes. They are Totapuri mango and Alphonso mango. These mangoes are free from fermentation and the naturally ripen mangoes are used for their pulp. Alphonso mango has a typical sweet acidic taste whereas Totapuri has typically sweet and sour acidic taste. Mango pulp exportation:- Mango pulp exporters export the mango pulp to industries all over the world. Selected varieties of fresh mangoes are used for preparing mango pulp. Firstly, fully matured mangoes are selected, harvested, then transported quickly to the fruit processing plant, and then they are inspected and washed. Then, only the high quality fruits are selected and sent to ‘controlled ripening chambers’. After fully ripening, mangoes are then washed neatly, blanched, deseeded properly, then the pulp is extracted, centrifuged, homogenized and if required they are concentrated, then aseptically filled and thermally process maintaining sterility. The process of preparing mango pulp involves the steps of cutting mangoes, de-stoning them, refining and finally packing. For aseptic products, packing is done in aseptic bags after sterilizing the pulp.

2. The pulp in its frozen stage is pasteurized and kept in plate freezers and frozen up deeply. The aroma and the natural flavor of the fruit are retained after the process in the final product. Only fresh mangoes are used for preparation of mango pulp. These are called mangifera fruits. After the pulp is refined, it is packed or stored in cans which are retorded and hermetically sealed. Concentrated mango pulp is used for conversion to fruit cheese, jams, drinks, nectars, juices and many other varieties of beverages. Mango pulp exporters deliver the pulp to many industries dealing with food products, fruit meals, bakery fillings, puddings to make delicious yoghurt, ice creams and confectionery. Kesar mango pulp is used for food items. Mango pulp exporters follow the few steps for mango canning. They are: Purchasing green mangoes Natural ripening of mangoes Sorting Washing the mangoes either manually or mechanically Cutting the mangoes either manually or mechanically Sending mango slices of pulper Processing in pulper Passing over mesh to separate pulp Heating Testing Canning Boiling in retards Cooling in cold water for an hour Storing in cans Marketing/ exporting This Article is Originally Published on: http://fruitpulpmanufacturers.kinja.com/mango-pulp-and-its-exporting-scenario-1782939971