India is the home of mangoes. A large number of varieties are found in almost all parts of the country. According to statistics collected by the Fruit Development Adviser, Uttar Pradesh, Tamil Nadu, Karnataka, Bihar and West Bengal lead in mango growing.

Among the numerous varieties, `Safaida' and `Duschri' of U.P. `Alphonso' of Ratnagiri, `Badami' of Mysore, `Benishan' of East Coast, and `Raspuri' `Neelam' and `Mulgoa' of Tamil nadu and Karnataka are the most important varieties for canning. The 'Bangalora' or `Totapari' mango which is an assured and heavy annual beater, and also yields an excellent pulp or juice, is sometimes canned to give a fairly good canned product. Juicy and fibrous varieties are not quite suitable for canning. They are mostly used for making juice, squash, nectar, chutney and pickles.

The mango is one of the oldest tropical fruits and has been cultivated by man for over 1000 years, originating apparently in Indo-Burma region. To the large population of Asia, particularly Southern Asia and Malaysia, the mango plays the role as the major fruit of the region, much as the apple looms in importance in North America and Europe.

The fruit is eaten in its raw, fresh form when ripe. Unripened fruits are commonly used for preparing jellies, jams and preserves. Mango blends well with numerous processed foods, such as ice creams. The pulp of the fruit is soft and tasty (pequant). Some persons not subtle presence of a turpentine like characteristics in some varieties although the aroma is delicately pleasant. It is also used to prepare squash, nectar beverages etc.

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India is the home of mangoes.  A large number of varieties are found  in  almost all parts of the country. According  to  statistics  collected  by  the  Fruit  Development Adviser, Uttar  Pradesh, Tamil Nadu,  Karnataka,  Bihar and West  Bengal  lead  in  mango growing.

Among  the  numerous varieties, `Safaida' and  `Duschri'  of U.P.  `Alphonso' of Ratnagiri, `Badami' of Mysore, `Benishan'  of East Coast, and `Raspuri' `Neelam' and `Mulgoa' of Tamil nadu and Karnataka  are  the most important varieties  for  canning.   The 'Bangalora'  or  `Totapari' mango which is an assured  and  heavy annual  beater,  and also yields an excellent pulp or  juice,  is sometimes canned to give a fairly good canned product.  Juicy and fibrous  varieties are not quite suitable for canning.  They are mostly used for making juice,  squash,  nectar,  chutney  and pickles.

The mango is one of the oldest tropical fruits and has been cultivated by man for over 1000 years, originating apparently  in Indo-Burma region.  to the large population of Asia, particularly Southern Asia and Malaysia, the mango plays the role as the major fruit  of  the region, much as the apple looms in  importance  in North America and Europe.

The fruit  is  eaten  in its raw,  fresh  form  when  ripe. Unripened  fruits are commonly used for preparing  jellies,  jams and preserves.  Mango blends well with numerious processed foods, such  as  ice creams.  The pulp of the fruit is  soft  and  tasty (pequant).  Some persons not subtle presence of a turpentine like characteristics   in  some  varieties  although  the   aroma   is delicately  pleasant.  It is also used to prepare squash, nectar beverages etc.

Tomato Pulp

Tomato pulp is a very much popular item derived from tomato fruit.  It is a  ground form of tomato from which skin and  seeds are removed.  Tomato is rich in vitamins A,B,C.  This fruit is  a very delicious refreshing and appetizing eatable item.

Tomato can  not be kept as such for a long  period. Hence large  quantities were being wasted in the past due to the  delay in processing. By the introduction of tomato pulp,  it  become possible  to serve the  fruit for a longer period in the form  of tomato pulp.

Tomato pulp is a ground form of tomato having only 6 % solid content.  A wide variety of products are available by  processing tomato  pulp.  It is used for the production of sauce, ketch  up, juice etc. from tomato.

Tomato pulp is usually manufactured from tomato fruit by the use  of a pulping machine.  Best quality products are obtainable by  the  selection of proper equipments and use of  good  quality tomatoes.

Tomato  pulp has been included in the processed  fruits  and vegetable  group of food processing industry.  A food  processing industry  is  a  link between  the  agricultural  and  industrial sectors,  between the farmers and consumers .  Priority is  to  be given  minimizing post harvest losses that occur during  handling transport, storage, distribution and marketing.

This industry is pre-occupied with  preservation  through various  processes the perishable goods during their  seasons  of plenty for the future use and wider distribution.

INTRODUCTION
USES AND APPLICATIONS
VARITIES AND AREA OF CULTIVATION AND PROCESING OF MANGO PULP
PROPERTIES AND COMPOSITION OF MANGO
PROPERTIES AND CHARACTERISTICS OF TOMATO PULP
SPECIFICATION OF GUAVA PULP
USES OF WHITE GUAVA PULP
CHARACTERISTICS AND MICROPIOLOGICAL STATUS OF GUAVA PULP
B.I.S. SPECIFICATION
SPECIFICATION OF PINEAPPLE PULP
REQUIREMENTS AND SAMPLING OF MANGO PULP
SPECIFICATION OF PAPAYA PULP
SPECIFICATION OF LITCHI PULP
TOMATO AND ITS COMPOSITION
GLOBAL MARKET POSITION
OVERVIEW OF FRUITS IN INDIA
MARKET POSITION
EXPORT OF MANGO PULP
CANNED MANGO PULP
DETAILED EXPORT DATA OF MANGO PULP
VARIETY OF MANGO PULP AND EXPORT
EXPORT DATA OF FRUIT PULPS
EXPORT DATA OF PINEAPPLE PULPS
MANUFACTURING PROCESS OF MANGO PULP
MANUFACTURING PROCESS AND PARAMETERS OF ALPHONSO MANGO PULP
MANUFACTURING PROCESS OF FRUIT PULP
MANUFACTURING PROCESS OF MANGO PULP (CFTRI PROCESS)
FLOW SHEET FOR PRODUCTION OF CANNED MANGO PULP
AVAILABILITY OF RAW MATERIAL
VARIETIES OF MANGOS IN INDIA
AVERAGE CONSTITUENTS OF RAW MANGO
MANUFACTURING PROCESSES OF PINEAPPLE PULP
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESSES OF PAPAYA PULP (RED & YELLOW)
MANUFACTURING PROCESSB OF LITCHI PULP
MANUFACTURING PROCESS IN DETAILS
CHEMICAL PRESERVATIVES
OUTLINE OF THE CANNING PROCESS
DETAILS OF CANNING
SPECIFICATIONS OF LACQUERED TIN CANS
FLOW SHEET OF MANGO PULP
MANUFACTURING PROCESS OF TOMATO PULP
PULPING MACHINE
QUALITY CONTROL
MANUFACTURING PROCESS OF TOMATO PUREE/PASTE
QUALITY CONTROL
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF GUAVA PULP
PROCESS FLOW DIAGRAM OF GUAVA PULP
PROCESS FLOW FOR GUAVA PULP AND TOMATO PASTE
SUPPLIERS OF RAW MATERIALS
MANGOES, TOMATOES AND GUAVA ARE LOCALLY AVAILABLE.
SUPPLIERS OF PLANT AND MACHINERY
MISCELLANEOUS PACKAGING & LAMINATION MACHINERY
IMPORTED PLANT & MACHINERY SUPPLIERS ADDRESSES
EFFLUENT TREATMENT
QUALITY CONTROL PROCEDURE/ PARAMETERS
PLEMENTATION SCHEDULE
EFFLUENT TREATMENT AND DISPOSAL
TOLERANCE LIMITS FOR INDUSTRIAL EFFLUENT DISCHARGE
WASTE TREATMENT
LIST OF MACHINERY AND EQUIPMENTS
TECHNICAL DATA
TECHNICAL DESCRIPTION

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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