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.