White Guava Puree is produced from fresh highest quality guava fruits. Fully matured Guavas are harvested and quickly transported to fruit processing plant and inspected. Fully ripened Guava fruits are then washed, deseeded, pulp extracted, centrifuged (if required), thermally processed and aseptically filled by HTST process into pre-sterilized bags or in OTS cans which are hermetically sealed, processed and cooled. The Guava pulp obtained is pure and creamy white in texture, assuring highest quality standards.
Specifications
| Parameter Group | Range Value |
| PHYSICAL & CHEMICAL | |
| Brix @ 200 Cel | Min 9 |
| Acidity As % Anhyd. Citric Acid | 0.40 – 0.70% |
| pH As Natural | 3.5 - 4.0 |
| Consistency – Bostwick | 5 – 12 cms/30 secs |
| Black Specks / 10 gm | Less than 10 |
| 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 | Creamy White |
| Flavour & Aroma | Characteristics of typical ripe White Guava |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, No Foreign Matter |
Packing
220 litres aseptic Bag-In-Drums – 210 Kgs Nett
3.10 Kgs A - 10 OTS Cans X 6 Nos X 1 Carton - 18.600 Kgs Nett
Container Loading
Bag–In–Drums – 80 Drums / 20' Fcl
Can-In-Cartons - 1000 Cartons / 20' Fcl
Storage
Storage at ambient temperature (do not freeze)
Shelf Life
18 months from the date of production under ambient temperature
Season Table
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
| GUAVA | ||||||||||||
| White Guava |
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| Pink Guava |
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