Project Profile
- Mango is a tropical fruit and is
seasonal. Fresh fruits are available during the season.
- Mangoes are also processed in to mango pulp
and are exported to the global markets.
- Mango nectar is defined as the dilution of
pure, single strength mango pulp with sugar, water and/or preservatives to
make a beverage that has a certain percentage of pure mango pulp.
- To manufacture mango pulp, only fresh, ripe
and non-mouldy fruit should be used.
- The mango pulp collected is then heated,
through a process called pasteurization, to kill harmful microorganisms.
- Mango pulp finds vast application in the food
industry and also at homes.
- It is used in the bakery products in fruit
breads, donuts, pie filling, icing, cakes and is also used in muffins and
tarts.
- Mango pulp is also used for making beverages
such as fruit drinks, milkshakes and a variety of refreshing jams and
jellies.
- Alphonso Mango pulp is also used for ice
creams, desserts, fruit bars, toppings, yogurt, puddings and other dairy
products.
- Mango pulp is as baby fruit meal, salad
dressings, fruit drinks, and is also mixed with frozen spray powder to make
delicious dishes.
- The benefit of mango processing is that
recovery can be maximized because the mango pulp can be utilized for several
product lines.
- India has exported fresh mangoes and its pulp
to the tune of Rs127croresandRs510crores, respectively in 2007-08.
- The analysis results indicates that Indian
mango pulp price is determined by top 10 countries of high quantity imports
and high total value imports.
- Mango pulp is produced from specific varieties
of mangoes - Totapuri,AlphonsoandRaspuri.
- India is the largest grower of the most widely
recognized variety of mango (Alphonso) used in pulp manufacture.
- The country also dominates the world market
for mango pulp with over 113,000 MT of production and a 67% share of world
exports.
- The largest share of mango pulp (25%) goes to
the Middle East, followed by Southeast Asia and North America.
- The European Union buys relatively small
quantities, just 4% of world exports.
- Mango “drink” is another category of beverage
made from mango pulp.
- Mango pulp is used as a food ingredient,
primarily for juice and nectar manufacturers, but also in dairy and bakery
products.
- Mango pulp is gaining in popularity in western
markets simply by virtue of the fact that more and more consumers are buying
fresh mango fruit and are becoming familiar with its taste.
- The US juice market now consistently uses
mango pulp in its orange juice blends.
- A thin layer dryer was used to dry the foamed
mango pulp.
- Being the cheapest among several methods of
preservation, chemical preservation of mango pulp is the most common and
widely used in Pakistan.
- Since sugars are already available in a
degradable form in mango pulp and yeast cells can metabolize sugars
directly, these substrates are inexpensive to use.
- Mango pulp production is
possible in Mali. The process is relatively simple, involving seven basic
steps; washing, destoning, thermal treatment, homogenization, deaeration,
pasteurization and
packaging.
| General Information
- About Mango
- Mangifera indica (mango)
Process
- Estimation of Moisture Sorption
Isotherms of
Mango Pulp Freeze- dried
- Extraction of mango pulp
- Mango Pulp Processing
- Processed Mango Sector
Functions
- Optimization of ethanol production
from mango pulp
using yeast strains isolated from “taberna”: A Mexican
fermented beverage
- Effect of Enzyme Treatments and Concentration
of Mango Pulp on its Flow Behavior
- Textural characteristics of mango soymilk
fortified yoghurt and its optimization
- Effect of preservatives on physicochemical,
microbial and sensory attributes of mangoes
- Purification, Characterization
and effect of Physico chemical agents on the stability of amylase from mango
pulp
Studies
- Studies on Microbial and Sensory
Quality of Mango Pulp Storage with Chemical Preservatives
- Piper betle Lin. Oil as Botanical Treatment to
Control Mango Pulp Weevil
- Studies on Physico-chemical, microbiological
and sensory evaluation of mango pulp storage with chemical preservatives
- Studies on the development of beverages using
fruit juice/
pulp, separated milk and reconstituted skim milk
- Studies on microbial and sensory quality of
mango pulp storage with chemical preservatives
- Thin Layer Drying Study on
Foamed Mango Pulp
Company Profiles & Consultancy
- Company from India
- Company from Australia
- Company from Andhra Pradesh
- Consultancy from Dutch
- Consultancy from Pakistan
- Consultancy from UK
- Another consultancy from Pakistan
- Consultancy from Maharashtra
- Consultancy from Mumbai
- Consultancy from New Delhi
- Consultancy from New Delhi
- Consultancy from Nasik
Turn Key Solution Providers
- Turnkey from Maharashtra
- Turnkey from Mumbai
- Turnkey from Maharashtra
- Turnkey from Mumbai
- Turnkey from New Delhi
- Turnkey from Uttar Pradesh
Machinery Suppliers
- Fruit Juice / Pulp Extraction
Equipment
- Mango Destonner
- Mango processing
- Mango pulp processing
machinery
Mango pulp SuppliersSuppliers
- Mango pulp suppliers
- Selling leads of mango pulp
- Exporters of mango pulp
- Suppliers of mango pulp
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Patent & Technology
- Processed mango juice and beverage
containing it
- Two Phase Beverage Comprising Encapsulated
Fruit Pulp
- Apparatus for extraction of juice and pulp
from plant products
- Process for manufacturing recently extracted
fruit pulp, packing method and the product obtained thereby
- Sorption Isotherms of Mango (Mangifera Indica
L.) Pulp Freeze- dried
- Physical and chemical
characteristics of off vine
ripened mango (Mangifera indica L.) fruit (Dodo)
Properties
- Rheological Behavior of
Pineapple and Mango
Pulps: effect of the measuring systems
- Physico-Chemical microbiological and sensory
stability of chemically preserved mango pulp
- Partial properties of
polyphenol oxidase in mango pulp
Application & Product
- Application of Thermal Properties to
Predict Chilling Injury of Mango Fruits
- Frozen Alphonso Mango Pulp
- Garden Fresh Pure Natural Alphonso Mango Pulp
- Mango pulp totapuri
- Pasteurized mango (Mangifera indica) pulp
(Frozen)
- Specifications of Kesar Mango Pulp
- Mango Pulp (Natural)
Project Information
- Freeze Dried Fruit Juice
Powder/Slices/Dices
- Canned Mango Pulp
- Mango and other fruits and vegetables
processing
- Pre-Feasibility - Mango Pulping Unit and Dry
Mango Products
- Project profile on mango processing & canning
unit
- Pre-Feasibility Study - Mango
Pulp
Market Scenario
- Fair trade mangoes from India
- Progress and Potential of Mango Pulp Industry
in India
- Mango pulp and nectar processing in mali
- Horticulture Marketing News
- Mango: Post-harvest Operations
- Fruits & Vegetables Sector
Reports
- Food Processing in Andhra Pradesh
Opportunities and Challenges
- Food Processing
- A value chain on mango and guava for domestic
and export markets
- Processed Foods & Vegetables
- Requirements for Establishment of Pest Free
Area for Mango Nut (Seed) Weevil (Sternochetus mangiferae) and Pulp Weevil
(S. frigidus)
- Diagnostic study report on food processing
cluster of Krishna district
- An Assessment of the Export Competitiveness of
the Banana, Mango and Mango Pulp Sectors in the State of Tamil Nadu
- Piper betle Linn.As
Botanical Treatment in Controlling Mango Pulp Weevil (Sterno frigidus
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