Products
Totapuri Mango Puree
Second to none in the mango kingdom is the totapuri. Larger in size than the alphonso and of a different hue, the totapuri hails from the plains of South India, close to the city of Chennai, in the state of Andhra Pradesh, Karnataka and Tamil Nadu. The totapuri is primarily used for pulping and the quality of pulp is consistently excellent. Also, the pulp resembles the South American pulp but is sweeter and does not contain fibres, making it more suitable for shakes and ice creams. The totapuri has been patronised by the Europeans and Middle Easterners because of its lucrative price tag.
Chemical & Microbiological |
| Brix |
14-16 |
| Acidity |
0.4 Min |
| PH |
3.60 -4.00 |
| Total Plate Count |
<50 CFU Per Gram |
| Yeast & Mould Count |
<50 CFU Per Gram |
| Coliform |
Absent |
Organoleptic & Physical |
| Appearance |
Free Flowing Homogenous Mass having light yellow colour, free from foreign matter. |
| Flavour |
Typical of Totapuri |
| Taste |
Wholesome & characteristic of Totapuri Mango |
| Consistency |
thick and uniform |
Packaging |
Aseptic bags in MS drums |
Storage |
Ambient Temperature, preferably 5 degree C |
Shelf-Life |
12 Months from the date of Manufacture |
* Specification varies year to year based on crop characteristics. |
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