MANGO PULP, GUAVA PULP & TOMATO PULP

When one form of food is transformed to another form of food involving industrial method to make it convenience food, that process is known as food Processing. Depending upon the complexity of industrial method, processing is categorized into primary, secondary, and tertiary processed food. Fruits and vegetables are perishable in nature having shelf life less than a week if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and vegetable due to lack of required storage condition and space constrain, hence it is highly desirable to process fruits to retain their shelf life and also to reduce the size of product which in turn reduces the cost on transportation of bulk fruit and storage area requirement.

One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction or pressing fruits or vegetables. Pulp is categorized basis their storage condition, i.e., in powder or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food preference of customer, frozen pulp is also in great demand as all in build nutrition are retained.

As storage of fruit pulp is possible without any much alteration in flavor and nutrient content, has boosted the usage of fruit pulp in various industry. Pulps obtained from fruits are generally used for manufacturing of products such as fruit-based jams, marmaladed, jellies, sweets, beverage, and flavoring agents. It is also widely used as flavoring agent for various bakery, snacks, milk, juice, dairy product, and beverage industry. Now even works on food product enhancement is also going on, in the processing industry segment.

It is intended to prepare a Feasibility Report to install Fruit Pulping production facility as a Green Field Project for the following products with annual production facility:

Products UOM Quantity

Mango Pulp (4 Months) MT 16000
Guava Pulp (4 Months) MT 16000
Tomato Pulp(4 Months) MT 16000