The high luminosity in the north of Peru they develop an intense reddish color of the fruit, the Keitt variety extends from October to November, the variety Kent from November to April. The most important critical point is during the harvesting, our best colaborators are trained to choose the fruits with optimum maturity, here the fruit before being harvested is submitted to several control points such as brix, pulp color and mainly dry matter.
In our packing the fruit is rigorously selected and treated under strict quality standards, likewise goes through a treatment of hot water to eliminate potential phytosanitary problems.
|General Description||Fresh mangoes of the species Mangifera indica L., The raw material is received, then goes through a washing machine and disinfected, then moved to a thermal treatment stage, washing II pre drying, sorting, waxing, drying, calibrating, packing in box Corrugated cardboard, labeling and palletizing, weighing, cooling tunnels, storage in the chamber and fi nally dispatch of finished product.|
|Variety||Mango Kent and Keitt (Mangifera indicates L)|
|Physical and chemical characteristics of the finished product.||Brix: 6.5° - 7.5°
Sheet meta: 0%-100%
Firmness: 11-14 kg/f
|COrganoleptic characteristics.|| Color: Yellow - Orange characteristic
Taste: Typical nice
Smell: Typical of the fresh product
Texture: Firm, smooth and juicy without finesse.
|Presentation||Whole mango, by calibers.|
Boxes of corrugated cardboard of 4 Kg.
|Use||It can be used as an ingredient for various food preparations, such as sweets or desserts, fruit-based liqueurs, drinks, jellies, jams, etc.|
|Useful life||The shelf life of the product is a function of the storage conditions and the the physiological maturity of the fruit and it takes an average of 40 days from harvest and transfer in refrigerated containers.|
|Storage||It is preserved in optimal conditions in a cold environment, at temperatures of 8-12 ° C. The containers must maintain the respective protection until they are sold at a level retailer or final consumer, avoiding blows, fractures or thawing.|
|Distribution Method||Transport closed, clean, dry, free odors and foreign substances, appropriate for food load. Temperature not higher than 8- 12 ° C|
|Expected Use||Human consumption in general, this includes the sensitive group: the elderly, children and pregnant women. Ready to serve|