MANGO PUREE ASEPTIC

GENERAL SPECIFICATIONS
HARVEST
J F M A M
ariety: Manguifera indica • •
Origin: Ecuador / Perú. J A S O N D
• •

DESCRIPTIONS AND USES

Our Puree is obtained from sound, ripe and unfermented fruit by
mechanical processes and is solely made from the named fruit and it
contains no other additive, coloring, sugar and preservatives then
mentioned.
The Mango Puree is intended to be used as base for production of fruit
juice, beverage and wine as well as additive to other foodstuff
TRANSPORT CONDITIONS
Deep frozen at -18ºC / Aseptic product at ambient, avoid contact with
sunlight, and keep in a cool place preferably not exceeding 25 C..
SHELF LIFE CONDITIONS

FROZEN 24 months from production date. Stored

CHEMICAL AND PHYSICAL CHARACTERISTICS frozen at -15°C to – 18°C. To consume
Brix uncorr Min14 IFFJP Nº8 1991 immediately after having defrosted
Ph 3.7 – 4.3 IFFJP Nº11 1989
Acidity (ACA) 0.30– Mettler Toledo T50 12 months from production date.
Pulp 0.45% Internal Method Acceptable temperature 20°C to 30°C.
60 – 98% ASEPTIC Avoid direct sunlight exposure
18 months from production date. Optimal
temperature < 20°C. Avoid direct sunlight
exposure.
SPECIFICATION METHOD
TYPICAL FROZEN ASEPTIC After 6 months, to preserve top color and freshness for up to 18
REFEREN
MICROBIOLOGY months, keep chilled at +6C. For longer storage freezing is suggested
CE
*TVC <1000 cfu/g <10 cfu/g BAM 2001
*Yeast <500 cfu/g <10 cfu/g BAM 2001 Parameters maintained if kept at proper shelf life conditions as stated
*Mold <100 cfu/g <10 cfu/g BAM 2001 in this spec.
E.coli 0157:h7 absent/25g absent/25g AOAC 2000.13
Total coliforms absent absent Petrifilm AOAC
Listeria spp. abs/25g - Reveal AOAC AUTHENTICITY
Salmonella abs/25g - Reveal AOAC The products is made from 100% natural, fresh and wholesome fruit of
*TAB 0/50 cfu/g 0/50 cfu/g NFPA/APHA the specified varieties and is not modified or adulterated in any way by
*HRM 0/50 cfu/g 0/50 cfu/g NFPA/APHA addition of food additives or unauthorized processing.
Anaerobic bacteria Absent BAM 2001 Our product complies with the Directive 2001/112/EC complies
*According to AIJN /10g furthermore with the AIJN Code of practice. Genetic manipulated fruit
is not used.

ORGANOLEPTIC CHARACTERISTICS
Aspect Viscous, viscous Visual PROCESS DESCRIPTION AND HYGIENE
The total process (all steps of production) is according to the norm
Yellow to Yellow to FSSC22000, HACC, GMP and Codex Alimentarius Commission, FDA
Color Bright Orange Pantone 2009 Food Code or 852/2004 EC and subsequent amendments.
Orange

Aroma & flavor Aromatic Aromatic FOOD ADDITIVES

fresh fruit strong fruity IFJU Nº25 Ascorbic and /or citric added up to 3ppm.
The product does not contain any food additives. Processing aids as
TYPE AND PACKAGING UNIT far authorized by the directive 2001/112/EC have not been used or
21CFR170-189.
Primary: Double polybags each
Drums individually tied. PACKING
(200 kg) Secondary: Open-head steel drums for The packing has to be uniform. The packaging materials have to
FROZEN foodstuff use. comply with the requirements of the relevant version of the regulation
Primary: Double polybags each (EC) N°1935/2004 and its implementation measures.
Pail
(18.5 kg) individually tied.
Secondary: Open-head plastic pail. CONTAMINANTS
In mg/l reconstructed juice at 14 Brix.
Primary: Double bag (Polyethylene The values for heavy metal should not exceed the limits AIJN Code of
Drums and Aseptic). Practices and accordingly commission regulation (EC) N°1881/2006.
(220 kg) Secondary: Open-head steel drums for
ASEPTIC foodstuff use.
RESIDUES PESTICIDES
Primary: Aseptic bag.
Bag-in-box In mg/l reconstructed juice at 14 Brix.
Secondary: Carton bag-in-box (Kraft –
(22kg) During cultivations only pesticides and agro – chemicals approved in
flute C/B) EC were used and the residues do not exceed the maximum levels of
the regulation (EC) N° 396/2005 as amended, Environmental
LABELING Protection Agency ( EPA) 21CFR179.19
Labels contain following data: According to AIJ N or 21CFR101
DISCLAIMER
- Producer - Traceability data The values and parameters as detailed in the current general
- Product name - Storage specifications are the result of 1) validation per batch 2) yearly food safety
system validation. While we do our best to assure that all our supplied
- Product code - Production date
products fall within the local juice legislation, it is the sole responsibility of
- Brix - Net weight the end user to ultimately ensure that safety, residues, organoleptic and
- ingredient others sensory-analytical values of the supplied product fall within an
approved range before using this product. Prom Commerce SA/SAC does
not accept any liability or claims arising from the use of our products,
which do not meet approval criteria for use or do not fall within accepted
ranges according to Food Law and its Directives. In case of a claim,
exchange or refund of product can be provided subject to availability, if we
are notified before use, and that the product is in its original state and
packaging and that a third party lab can verify that the product does not
meet the values that allow its marketability for use in the juice industry.

This product has been manufactured in accordance with Food Safety System certification FSSC 22000