Canned Products
CANNED ALPHONSO MANGO PULP
Canned Alphonso mango pulp offers the exquisite taste of Alphonso mangoes in a convenient, ready-to-use form. Alphonso mangoes are renowned for their rich, sweet flavor and smooth, buttery texture. The pulp is extracted from ripe Alphonso mangoes, processed, and then canned to preserve its natural freshness and flavor. This versatile ingredient can be used to make a variety of dishes, including mango lassi, mango ice cream, mango pudding, or simply enjoyed on its own as a dessert topping. It’s a delightful way to enjoy the flavor of Alphonso mangoes throughout the year, regardless of the mango season.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 22.2 |
| % Acidity (w/w) | 0.90 |
| pH at 20 Deg. C | 3.70 |
| Consistency on Bostwick (20 cm/30Sec) | 11.15 |
| Brown Specks | 3 |
| Black Specks | NIL |
| Color | Golden Yellow |
| Aroma | Characteristics of Fruit |
| Taste & Flavor | Characteristics of Fruit |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Alphonso Mango Pulp should be stored at ambient temperature. |
| Shelf | 18 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 16 |
| % Acidity (w/w) | 0.6 |
| pH at 20 Deg. C | 4.0 |
| Consistency on Bostwick (20 cm/30Sec) | 9.5 |
| Brown Specks | 2 |
| Black Specks | NIL |
| Color | Golden Yellow |
| Aroma | Characteristics of Fruit |
| Taste & Flavor | Characteristics of Fruit |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E. Coli cfu/gm | Absent |
| Coliform cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Kesar Mango Pulp should be stored at ambient temperature. |
| Shelf | 18 Months |
CANNED KESAR MANGO PULP
Canned Kesar mango pulp offers the delightful taste of Kesar mangoes in a convenient, preserved form. Kesar mangoes, also known as the “Queen of Mangoes,” are prized for their sweet, floral flavor and vibrant saffron-colored flesh. The pulp is extracted from ripe Kesar mangoes, processed, and then canned to maintain its freshness and flavor for an extended period.
This versatile ingredient can be used in a wide range of culinary applications, including making mango smoothies, lassis, ice creams, sorbets, jams, or even added to curries and chutneys for a hint of sweetness and fragrance. Canned Kesar mango pulp allows you to enjoy the exotic taste of Kesar mangoes year-round, regardless of the mango season.
CANNED PEELED TOMATO
Canned peeled tomatoes are a kitchen staple cherished for their convenience and versatility. These tomatoes undergo a process where their skins are removed before being canned, preserving their natural flavor and texture. With their firm yet tender consistency, canned peeled tomatoes are perfect for making homemade pasta sauces, soups, stews, and salsas. They serve as a flavorful base for countless recipes and can be easily crushed, diced, or blended to suit your culinary needs. Whether you’re simmering a hearty marinara or whipping up a fresh salsa, canned peeled tomatoes provide a delicious and time-saving solution for cooks of all skill levels.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 3 |
| % Acidity (w/w) | 0.3-0.4 |
| pH at 20 Deg. C | 3.9 – 4.0 |
| a/b value(color value) | 1.8-2.0 |
| Brown Specks | 5 |
| Black Specks | NIL |
| Color | Deep Red |
| Aroma | Characteristics of Fruit |
| Taste & Flavor | That of Ripe Tomato/ Wholesome & Characteristics of sound ripened matured tomato |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Peeled Tomato should be stored at ambient temperature. |
| Shelf | 18 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 9.3 |
| % Acidity (w/w) | 0.47 |
| pH at 20 Deg. C | 3.92 |
| Brown Specks | 2/10 gm/ |
| Black Specks | NIL |
| Color | Creamy White |
| Aroma | Typical of Ripen Pink Guava |
| Taste & Flavor | Typical of Ripen Pink Guava |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E. Coli cfu/gm | Absent |
| Coliform cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Pink Guava Pulp should be stored at ambient temperature. |
| Shelf | 18 Months |
CANNED PINK GUAVA PULP
Canned pink guava pulp offers a convenient way to enjoy the delightful taste of pink guavas year-round. Pink guavas are known for their sweet and aromatic flavor, as well as their vibrant pink flesh. The pulp is extracted from ripe pink guavas, processed, and then canned to preserve its freshness and unique taste. This versatile ingredient can be used in various culinary creations, including smoothies, cocktails, desserts, sauces, and jams. With canned pink guava pulp, you can easily add a tropical touch to your dishes and beverages, no matter the season.
CANNED RASPURI MANGO PULP
Canned Raspuri mango pulp, offers the convenience of enjoying the unique flavor of Raspuri mangoes year-round. Raspuri mangoes are prized for their sweetness and juicy texture, making them popular for desserts and beverages. This canned pulp can be used in various culinary applications such as smoothies, desserts, or even savory dishes like mango salsa or meat glazes. If you come across canned Raspuri mango pulp, it would likely offer a convenient way to enjoy the distinct flavor of Raspuri mangoes and add a tropical twist to your recipes.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 1.4 |
| % Acidity (w/w) | 0.8 – 0.9 |
| pH at 20 Deg. C | 4.0 |
| Consistency on Bostwick (20 cm/30Sec) | 9.5 |
| Brown Specks | 2 |
| Black Specks | NIL |
| Color | Golden Yellow |
| Aroma | Characteristics of Fruit |
| Taste & Flavor | That of Ripe Tomato/ Wholesome & Characteristics of sound ripened matured tomato |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Raspuri Mango Pulp should be stored at ambient temperature. |
| Shelf | 18 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 3 |
| % Acidity (w/w) | 0.3-0.4 |
| pH at 20 Deg. C | 3.9 – 4.0 |
| Brown Specks | 5 |
| Black Specks | NIL |
| a/b value(color value) | 1.8-2.0 |
| Color | Deep Red |
| Aroma | Typical of Ripen Pink Guava |
| Taste & Flavor | That of Ripe Tomato/ Wholesome & Characteristics of sound ripened matured tomato |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E. Coli cfu/gm | Absent |
| Coliform cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Tomato Crushed should be stored at ambient temperature. |
| Shelf | 18 Months |
CANNED TOMATO CRUSHED
Canned crushed tomatoes are a kitchen essential known for their convenience and versatility. Made from ripe tomatoes that are peeled, chopped, and cooked briefly before canning, crushed tomatoes offer a balanced texture between whole and pureed tomatoes. This makes them perfect for a wide variety of dishes, including pasta sauces, soups, stews, chili, and pizza toppings. Their vibrant flavor and thick consistency add depth to recipes, while their long shelf life ensures you always have a pantry staple on hand for quick and delicious meals.
CANNED TOMATO PASTE
Canned tomato paste provides concentrated sweetness, mild acidity, thickening properties, and a rush of umami, a meaty, savory flavor to a meal. It’s commonly used to tomato based foods like sauce or tomato soup to improve and deepen the flavor. Canned tomato paste is an excellent source of various minerals which help in the prevention of illness; including lycopene, vitamin C, and vitamin K. canned tomato paste have a longer shelf life and remember to store tomato paste in cool & ambient temperature.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 28-30 |
| % Acidity (w/w) | 1.2 |
| pH at 20 Deg. C | <4.0 |
| Consistency on Bostwick (20 cm/30Sec) | 4-6 cm/30 sec |
| Brown Specks | 3 |
| Black Specks | NIL |
| a/b value(color value) | 1.8-2.0 |
| Color | Deep Red |
| Aroma | Characteristics of Fruit |
| Taste & Flavor | That of Ripe Tomato/ Wholesome & Characteristics of sound ripened matured tomato |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Tomato Paste should be stored at ambient temperature. |
| Shelf | 18 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 9 |
| % Acidity (w/w) | 0.80 – 0.90 |
| pH at 20 Deg. C | >4.5 |
| Consistency on Bostwick(cm/30Sec) | 1.0-1.5 |
| Brown Specks | 5 |
| Black Specks | NIL |
| a/b value(color value) | 1.8-2.0 |
| Color | Deep Red |
| Aroma | Typical of Ripen Pink Guava |
| Taste & Flavor | That of Ripe Tomato/ Wholesome & Characteristics of sound ripened matured tomato |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E. Coli cfu/gm | Absent |
| Coliform cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Tomato Puree should be stored at ambient temperature. |
| Shelf | 18 Months |
CANNED TOMATO PUREE
Canned tomato puree is a versatile pantry staple that offers the rich flavor and smooth texture of fresh tomatoes in a convenient form. It’s made by cooking and straining ripe tomatoes to remove seeds and skins, resulting in a thick, smooth consistency. Tomato puree serves as a base for a wide range of dishes, including pasta sauces, soups, curries, and stews. It can also be used to add depth of flavor to marinades, dressings, and dips. With its long shelf life and consistent quality, canned tomato puree is a convenient option for home cooks and professional chefs alike.
CANNED TOTAPURI MANGO PULP
Canned Totapuri mango pulp is a convenient option for enjoying the delicious flavor of Totapuri mangoes all year round. Totapuri mangoes are known for their distinct taste, aroma, and vibrant color. The pulp is extracted from ripe Totapuri mangoes, processed, and then canned to preserve its freshness and flavor. It can be used in various culinary applications such as making mango smoothies, desserts, or even added to yogurt for a fruity twist. It’s a versatile ingredient that adds a tropical touch to any dish.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 14.2 |
| % Acidity (w/w) | 4.6 |
| pH at 20 Deg. C | 4.0 |
| Consistency on Bostwick (20 cm/30Sec) | 11.5 |
| Brown Specks | 3 |
| Black Specks | NIL |
| Color | Bright Yellow |
| Aroma | Characteristics of Fruit |
| Taste & Flavor | Characteristics of Fruit |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| Test/Parameter | Result |
| TPC | < 10 CFU/gm |
| Y+MC | < 10 CFU/gm |
| E.Coli cfu/gm | Absent |
| Coll form cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned Totapuri Mango Pulp should be stored at ambient temperature. |
| Shelf | 18 Months |
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Test/ Parameter | Result |
| Brix at 20 Deg. C | 9.3 |
| % Acidity (w/w) | 0.45 |
| pH at 20 Deg. C | 3.8 |
| Brown Specks | 2/10 gm |
| Black Specks | NIL |
| Color | Creamy White |
| Aroma | Typical of Ripen White Guava |
| Taste & Flavor | Typical of Ripen White Guava |
| Appearance | Homogenous and smooth |
| Primary Packing | OTS (Open To Sanitary) Cans |
MICROBIOLOGICAL ANALYSIS
| TPC | < 10 |
| Y+MC | < 10 |
| Mould cfu/gm | < 10 |
| E. Coli cfu/gm | Absent |
| Coliform cfu/gm | Absent |
| Pesticide Residue | Absent |
LOADING SPECIFICATIONS
| Parameters | SPECIFICATIONS |
| Packing | 400 gm /850 gm/2.5 kg/3.1 Kg/ in OTS cans |
| Container Loading | 1650 Carton Boxes / 20 Feet Container (With or without pallet packing, optional) |
| Storage Condition | Canned White Guava Pulp should be stored at ambient temperature. |
| Shelf | 18 Months |
CANNED WHITE GUAVA PULP
Canned White Guava Pulp that has been processed and preserved in a can is canned white guava pulp. Usually, ripe white guavas are used, which are peeled, remove seeds and then mashed or pureed until smooth. During the canning process, the white guava pulp is sealed in airtight Cans and it is give steaming to maintain and freshness it for long time. You may make a variety of culinary creations with this canned pulp, including sauces, sweets, smoothies, juices, and even savory foods. Without the trouble of preparing fresh fruit, it offers the sweet and tropical flavor of guava. All you need to do is open the Cans and start using the pulp in your recipes. It’s a practical choice, particularly in situations where fresh guavas are unavailable or in season.
PHYSICAL, CHEMICAL & ORGANOLEPTIC ANALYSIS
| Sr.No. | Test/ Parameter | Result |
| 1 | Process | Sweet Corn Is Graded &Sorted, Manually De-Husked, Both Ends Cut, Wash With Treated Water, Blanched, Freezing Through Blast/Spiral Freezer, Packed In 5 Ply Corrugated Box Inside LDPE Blue Bag. |
| 2 | Origin | India |
| 3 | Treatment | The Sweet Corn Are Blanched To Deactivate Enzymes And Reduce Microbial Load. |
| 4 | Physical Parameters | |
| Product Size | 60-80 mm | |
| Weight | Apprx.120-140 gms | |
| Immature | 5% | |
| TSS | 10+1 brix @20°c | |
| EVM | Less than 0.5% | |
| Shape | Cylindrical | |
| Discolored | Max 2 black spot on or cut partition of individual cob. | |
| Under/Over Length | 5% | |
| Mechanical Damage | 1% | |
| Clumps Formation | Nil | |
| 5 | Chemical Characteristics | |
| Enzyme Activities | Negative | |
| 6 | Microbiological Characteristics | |
| Total Plate Count | Less than 40,000 cfu/gm. | |
| Coil Form Count | Less than 100 cfu/gm. | |
| Yeats & Moulds | Less than 1000cfu/gm. | |
| E-Coli | Absent | |
| Listeria Monocytogens | Absent /25gm | |
| Salmonella | Absent | |
| 7 | Storage condition | -18 °c |
| 8 | Sensory analysis : | |
| Physical appreance | Hard in frozen | |
| Color | Pale /golden yellow(acceptable range ) | |
| taste/smell | Characteristics taste/flavor of sweet corn | |
| Moisture | Contains 80%to 85% | |
| 9 | Defect tolerance limits (12 kg) | Major blemish- shrinked and blackish=5%,E.V.M-Nil |
| 10 | Foreign bodies : | |
| Rotten / moulds vegetable | None | |
| Other foreign bodies | None |
