Mango Concentrate:

1. • Brix: Typically around 28-32° Brix

   • pH: Approximately 3.5-4.5

   • Acidity: Approximately 0.5-1.5%

   • Processing: Fresh mangoes are washed, peeled, deseeded, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk containers.

Guava Concentrate:

1. • Brix: Typically around 20-24° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.5-1.5%

   • Processing: Ripe guavas are washed, peeled, deseeded, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk containers.

Banana Concentrate:

1. • Brix: Typically around 20-24° Brix

   • pH: Approximately 4.5-5.5

   • Acidity: Approximately 0.2-0.6%

   • Processing: Ripe bananas are peeled, mashed, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk containers.

Papaya Concentrate:

1. • Brix: Typically around 14-18° Brix

   • pH: Approximately 4.5-5.5

   • Acidity: Approximately 0.2-0.5%

   • Processing: Ripe papayas are washed, peeled, deseeded, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk containers.

Apple Concentrate:

1. • Brix: Typically around 70-72° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.3-0.7%

   • Processing: Fresh apples are washed, peeled, cored, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk containers.

Grape Concentrate:

1. • Brix: Typically around 68-70° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.6-1.2%

   • Processing: Grapes are washed, destemmed, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk containers.

Pineapple Concentrate:

1. • Brix: Typically around 50-55° Brix

   • pH: Approximately 3.0-4.0

   • Acidity: Approximately 0.5-1.0%

   • Processing: Fresh pineapples are peeled, cored, and processed into a puree. The puree is then concentrated using evaporation techniques to achieve the desired Brix level.

   • Packaging: Aseptic packaging in drums or bulk