Project Report For Mango Pulp Processing Plant

Introduction

Project report for Mango Pulp Processing Plant is as follows.

Mango Pulp is made from carefully selected types of Fresh Mango Fruit. Mangoes that have reached full maturity are picked, promptly brought to the fruit processing factory, examined, and cleaned. Select high-quality mangoes are placed in controlled ripening chambers; fully ripened mango fruits are then cleaned, roasted, pulped, deseeded, centrifuged, homogenised, concentrated where appropriate, thermally treated, and aseptically packed to ensure sterility. Cutting, de-stoning, refining, and packaging are all part of the preparation process. In the case of an aseptic product, the pulp is sterilised before being packaged in aseptic bags. The refined pulp is also hermetically sealed and retorted in cans. Pasteurized frozen pulp is deep-frozen in plate freezers. The procedure guarantees that the fruit’s original flavour and aroma are preserved in the finished product.

Mango Pulp/Concentrate is ideal for converting into juices, nectars, drinks, jams, fruit cheese, and a variety of other beverages. It may also be used to produce the most exquisite ice creams, yoghurt, and confectionary, as well as puddings, bakery fillings, fruit meals for children, and flavours for the food sector.

Market potential & Strategy

By 2026, the global mango pulp market is expected to be worth $2110 million. The Global Mango Puree Market was worth $995 million in 2017 and is anticipated to expand at an 8.7 per cent CAGR to reach $2110 million by 2026. In terms of consumption and imports, the Middle East area dominates the market, followed by the European Union, which accounts for more than 20% of overall consumption. Mango puree is most often used in the fruit juice business in Europe, but it also has applications in other industries such as the ice cream and infant food industries.

The market for mango pulp is being driven by a number of factors.-

In the future years, the beverage industry’s product demand will rise. Mango pulp-based smoothies are popular among customers, which is expected to boost the mango puree market in the near future.
Consumers are increasingly interested in organic mango puree as they become more aware of the benefits of using organic products. Several large-scale food companies have launched mango puree-based products to the market.
The growing consumption of flavoured yoghurt in various areas throughout the world is expected to help the expansion of the mango puree market. Both the juice business and the fresh market have consistently expressed interest in both fresh mango and its processed goods.

Sample Report

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