| ≥1 piece |
CHARACTERISTICS:
PHYSICO-CHEMICAL
pH: 3,5 a 3,8
Brix: 59,5 a 60,5
Total Acidity (% citric
acid):
| Payment | Delivery | Origin |
|---|---|---|
| LC, TT, Western Union, Money Gram | Prompt | South Africa |
| Minimum Order | Packaging | Inspection |
| 25 Metric Ton | Cartons | Yes |
| Samples | Sample Price | |
| Free | None Specified | |
2 a 3
Pulp content: 5 a 14
MICROBIOLOGICAL
Total Aerobic Mesophiles: ≤ 10 (UFC/g)
Moulds and yeast: ≤10 (UFC/g)
Coliforms at 35oC: Absent
Coliforms at 45oC: Absent
Lactic bacteria: ≤ 10 (UFC/g)
Salmonella: Absent in 25 g
CHEMICAL
Acidulant: Absent
Preservatives: Absent
Pigment: Absent
flavoring: Absent
SENSORY
Aspect: Viscous liquid
Color: Yellow
Taste: Characteristic of healthy and
ripe fruit
Smell: Free of strange flavor
2.4 – PACKAGE: Sealed metal barrel with a capacity of up to 400 kg, involved in a polyethylene bag and packed in
aseptic bag.The weight is determined when the filling is of 206 kg net, 226 kg gross, with a variation of approximately 1
kg more or less.
2.5 – LABELING: Each barrel receives a label with the following data: company's identification and address, product's
name, batch number, brix, acidity, fruit variety, tare, net weight, gross weight, barrel number, manufacture date, time,
expiration date, M.A.P.A register and bar code.
2.6 – STORAGE: Keep the product until a temperature of 30°C, in its original package, closed to keep the microbiological
stability of the product. Until the end of the product's shelf life, the color can change. After open, use the product
immediately.
2.7 – TRANSPORTATION: Truck covered, with ideal conditions of hygiene and safety to preserve the quality and integrity
of the product.
2.8 – EXPIRATION: 24 mounths from the manufacture date.