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Mango Pulp
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- 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.
- Mango pulp is as baby
fruit meal, salad dressings, fruit drinks, and is also mixed with
frozen spray powder to make delicious dishes.
- To manufacture mango
pulp, only fresh, ripe and non-mouldy fruit should be used.
- Mango pulp process is
relatively simple, involving seven basic steps; washing, destoning,
thermal treatment, homogenization, deaeration, pasteurization and
packaging.
- Mango pulp is produced
from specific varieties of mangoes - Totapuri, Alphonso and Raspuri.
- 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.
- Mango pulp is a
suitable substrate for fermentation due to its high carbohydrate
content and availability in Mexico.
- 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 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.
Entrepreneur who want the information such as
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Mango Pulp can E-Mail us to
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Primary Information Services
21 Murugappan St, SwamyNagar Ext2,
Ullagaram, Chennai - 600091, India.
Phone: 91 44 22421080
Email :
informer@eth.net,
primaryinfo@gmail.com
Mobile numbers:9940043898,
9444008898 Fax : 91 44 22423753 |