As a fully integrated multi fruit variety processing plant, OGPL stands for quality and enjoyment. Our Mango concentrate is made from select Apple Mango and Ngowe varieties, ripened both on tree and under controlled atmospheric conditions in specially designed ripening chambers.
The preparation process includes; quality sorting, tip-cutting, de-stoning, and refining before being pumped to the decanter, prior to being homogenised and sterilized.
The obtained puree is fed into the latest forced circulation evaporator for maximum efficiency and quality of the product.
The entire process ensures that the natural flavour and aroma of the fruit is retained in the final product. The finished product is then hermetically sealed in aseptic bags, which ensures at least a minimum of twelve months shelf life from the time of sealing and when stored at normal ambient temperatures. Mango concentrate is packed in 215 - 225kg aseptic bags.
Our quality mango concentrate is perfectly suited for conversion to juices, nectars, jams and also makes the most delicious ice creams and yoghurt. It can also be used in confectionery as well as puddings, bakery fillings, fruit meals for children and flavours for the food industry
|T.S.S (Degree Brix)||
Apple Mango concentrate
Ngowe Mango concentrate
|Acidity (% as C.A.)
|pH||3.6 to 4.2|
|Viscosity (Bostwick, 20°C, 30 sec)||Selected Cultivar mango concentrate|| 7-10 cm
|Total plate count||<10|
|Yeast and Mould||<1|
These are our basic specifications. However, the product can be made as per buyer's individual specifications.
Best before 18 months from 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 Mango Concentrate is packed in aseptic bags enclosed in conical open top steel drums with an inner poly liner. The net weight per drum is 225 KG + / -one Kg.
Weight per Pack
Apple / Ngowe mango Concentrate
|Gross Wt||Net Wt|
|Weight per drum||238 Kg||225 Kg|
The mango concentrate should be stored at ambient temperature preferably below 25 Degree Celsius but not below 4 degree Celsius.