Totapuri Mango Concentrate

The product is derived from fresh, sound, ripe Totapuri Mango fruit (Mangifera Indica L Anacardiacae VAR Totapuri) washed, sliced, deseeded, refined, decanted, evaporated, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of Totapuri Mango.

Totapuri Mango Concentrate

Organoleptical, physical and chemical analysis:

Appearance : Uniform, homogeneous smooth, free from fibers and any foreign and extraneous matter.
Aroma & flavour : Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented and offensive flavour.
Taste : Characteristic typical acidic sweet taste
TSS : Min 28° Brix
Colour : Golden Yellow to Deep Yellow
Acidity : 0.8 to 1.20 (As % anhydrous citric acid W/W)
pH at 20 ℃: 3.60 - 4.20
Consistency : ≤ 8.0 Cm/30sec [Bostwick at 20 ℃]
Black & Brown specks : ≤ 15 No. per 10 Gms
Total Plate Count : < 10 CFU per gram
Yeast and Mold : < 10 CFU per gram
E.Coli & Coliform : Absent
TAB : Absent
“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.


Product is aseptically packed in pre-sterilized high barrier aseptic bags (228 ±2 Kgs), which are, placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.


80 drums per 20 ft. container palletized or unpalletized


18 Months storage at room temperature and 24 Months storage at 4-8°C from the date of production


AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.