- 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.
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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
- 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
Suppliers
- 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
- 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
- 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
Report
- 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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