Mango Juice

Mango is known as the king of fruits. It is one of the most popular tropical fruits in the world. It is an important export commodity as it earns about $24 million annually.
India is the second largest producer of fresh fruits and vegetables in the world. Globally, the Indian
food processing industry is ranked fifth considering its high quantum of consumption and production.
The major market for mango pulp exports are The Netherlands, Saudi Arabia, Kuwait and Hong Kong. Singapore, USA, UK, Germany and UAE are for processed mango products like pickle and chutneys.
India is the largest producer and consumer of mangoes in the world. The country accounted for a share of 41 per cent of the world production of mangoes
Fruit juice making process starts from fruit washing, drying, skin removing (normally for citrus fruits i.e. orange), deseeding, pulp
macerating pressing, pasteurizing and storage which is then used for producing fruit juices
The pulp is blended with citric acid and sterilized water. The mixture undergoes pasteurization.
Ascorbic acid may or may not be added. After pasteurization, the juice is hot-filled into cans or bottles. The container is sealed and put in a water bath. This process can further lengthen the
shelf life of the juice. Hydro cooling is again done. The container is labeled and placed in ambiance storage before shipment

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