KENT MANGO
We take care of the mango maturity stage before is picked to guarantee an in comparable taste, satisfying the most demanding
customers.
Export time lapse: Between January and March
Physical Characteristics
- Color: Yellow Pulp with yellow and red skin
- Smell: Characteristic
- Taste: Characteristic
Microbiolical Characteristics
- Aerobic Mesophiles (UFC/g): <10000 UFC/g
- Molds & Yeast (UFC/g): <1000 UFC/g
- Echerichia Coli: Absent
- Salmonella: Absent
Physicochemical Characteristics
- Humidity: 70 - 95%
Shelf Life
0
days maintain temperatures between 10 to 13 °C
Use
- Production of nutritional supplements.
- Production of functional foods
- Direct consumption in juices, shakes, infusion. It can be added to sauces, stirfries, dressings, baked cakes and various culinary preparations.
Presentations
Fresh
- Depending on the clients requirement
