MANGO PULP EXTRACTION UNIT

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,  Government of India, out of the total fruit acreage  of 12,79,000  ha mangoes alone covered 8,19,000 ha in  1948-49  i.e. nearly  70 per cent of total area under fruits.   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.

Fruit   Juices   are  prepared  from   fruits   which   have characteristic  flavour,aroma  and  posses  a  palatable  balance between  acidity  and sugar, blending of juices form  2  or  more varieties  of  fruits is often affected to secure  this  balance. Mango, pineapple, grape-fruit, orange, apple, lemon are the  most important fruits used for the preparation of fruit juice.   Their production is comparatively limited because of the high prices and the grater popularity of synthetic and aerated drinks among a bulk  of population.  Different forms of fruit juices  are  given below :-

1.   UNFERMENTED JUICE OR PURE FRUIT JUICE

This is a natural juice pressed out of a fruit and remains practically unaltered in its composition during its  preparation and preservation.

2.   FRUIT JUICE BEVERAGE

This  is  a  fruit juice which is  considerably  altered  in composition  before consumption.  It may be diluted before  being served.

3.   FERMENTED FRUIT BEVERAGES

This is a juice width has under gone alcoholic fermentation by yeast.  The product contains varying quantities of alcohol  e.g. grape wines and apple ciders.

4.   FRUIT JUICE SQUASH

This consists essentially  of  strained  juice  containing moderate  quantities of fruit pulp to which cone sugar  is  added for sweetening e.g. orange squash, lemon squash and mango squash.

5.   FRUIT JUICE CORDIAL

This  is sparkling, clear, sweetened fruit juice  which  all the  pulp  and  other suspended materials  have  been  completely eliminated e.g. lime cordial.

6.   SHERBET OR SYRUP

This is clear sugar syrup which has  been  artificially flavoured e.g. sherbets of sandal, sengtra and almond etc.

7.   FRUIT JUICE CONCENTRATE

This is a fruit juice which has been concentrated  by  the removal  of  water  either by heat or by  freezing. Carbonated beverage and other products are made form this.

INTRODUCTION
USES AND APPLICATIONS
PROPERTIES AND COMPOSITION
B.I.S. SPECIFICATIONS
SPECIFICATION OF ALBHORSO MANGO PULP
MARKET SURVEY
EXPORT OF MANGO PULP
DETAILED EXPORT DATA OF MANGO PULP
CANNED MANGO PULP
MANUFACTURING PROCESS OF MANGO PULP
MANUFACTURING PROCESS    OF MANGO PULP (CFTRI PROCESS)
FLOW SHEET FOR PRODUCTION OF CANNED MANGO PULP
AVAILABILITY OF RAW MATERIAL
AVERAGE CONSTITUENTS OF RAW MANGO
PROCESSING DETAILS OF MANGO PULP
CHEMICAL PRESERVATIVES
OUTLINE OF THE CANNING PROCESS
DETAILS OF CANNING
SPECIFICATIONS OF LACQUERED TIN CANS
PROCESS FLOW DIAGRAM OF MANGO PULP
ANALYSIS OF MARKETING MIX OF VARIOUS MANGO PULP
BRANDS IN SOUTH GUJARAT
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
MANGOES AND SUGAR IS AVAILABLE ALL OVER INDIA
AND  THEY CAN BE PURCHASED FROM ANY
MARKET OR LOCALLY SUPPLIERS.
SUPPLIERS OF PLANT AND MACHINERIES
SUPPLIERS OF PLANT & MACHINERIES (IMPORTED)

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