OGPL uses bananas that are from selected clones of the Cavendish variety. Banana fruits are harvested and quickly transported to our processing plant where they are declustered, inspected and placed into crates. These selected high quality fruits are then stored under controlled atmospheric conditions in special ripening chambers.
Processing of fruit: The banana puree is obtained from fresh ripe Cavendish bananas, which are hand peeled,
mashed, acidified, deseeded, homogenized, de-aerated, sterilized, cooled and aseptically filled.
Aseptic filler: This method of packaging ensures that the sterile banana puree is packed in a sterile container in
a way that maitains sterility and allows for extended storage without preservatives whilst retaining nutrients and flovour.
No additives except Vitamin C are added to reduce its pH:so the natural flavours are retained.
Banana puree is widely used either for direct consumption in cereals, or in juices, nectars, fruit drinks, bakery fillings, fruit meals for children, ice creams, yoghurts, milk shakes, desserts and flavours for food industry in the preparation of baby foods.
Specifications of OGPL Banana Puree
|T.S.S (Degree Brix)||Puree||Min. 23 +-2|
|Acidity (% as C.A.)||Puree||0.3 – 0.6%|
|pH||Puree||4.0 to 4.5|
|Viscosity(Bostwick, 20ºC, cm)||Puree||2 - 7cm|
|Total plate count||50/gm|
|Yeast and Mould||10/gm|
These are our basic specifications. However, the product can be made as per buyer's individual specifications.
Best before 12 months from the date of manufacture.
Food safety is guaranteed by the use of state-of-the-art technology and strictest controls over our product and support processes.
The banana puree is packed in aseptic bags
enclosed in conical open top steel drums with an inner poly liner.
The net weight per drum is 230 Kg + / -one Kg.
Weight per pack
|Gross Wt.||Net Wt.|
|Weight per drum||238 Kg||230 Kg|
The banana puree should be stored at ambient temperature preferably below 25 degree Celsius but not below 4 degree Celsius.