
We extract papaya puree concentrate from best papaya fruits grown in different regions of Southern India. The papaya fruit is passed through series of processes which include washing, cutting, deseeding, de-stoning, ripening, inspecting, refining and finally obtaining the concentrate through the vacuum procedure.
It can be used in preparing jams, mixed drinks, over fresh fruit salad, ice-creams, fruit bars, milk shakes, yogurts, puddings, toppings, fruit breads, cakes, tarts, muffins, pie-fillings, icings, donuts deserts and numerous other recipes.
Specifications
| Parameter Group | Range Value |
| PHYSICAL & CHEMICAL | |
| Brix @ 200 Cel | Min 25 Brix |
| Acidity As % Anhyd. Citric Acid | 0.80 – 1.20% |
| pH As Natural | 3.5 - 4.5 |
| Consistency – Bostwick | 2 – 7 cms/30 secs |
| Black Specks / 10 gm | Nil |
| Brown Specks / 10 gm | Less than 10 |
| Microbiological | |
| Total Plate Count cfu/ gm | Less than 10 |
| Yeast & Mould Count cfu / gm | Less than 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
| ORGANOLEPTIC | |
| Colour | Orangey Red |
| Flavour & Aroma | Characteristics of typical ripe Red Papaya |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, No Foreign Matter |
Packing
220 litres aseptic Bag-In-Drums – 225 Kgs Nett
Container Loading
Bag–In–Drums – 80 Drums / 20' Fcl
Storage
Storage at ambient temperature (do not freeze)
Shelf Life
24 months from the date of production under ambient temperature
Season Table
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
| PAPAYA | ||||||||||||
| Red Papaya |
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