Juice characteristic: Taste and color: taste typical of mango, color is yellow. Color and appearance: viscous dark yellow liquid without impurities. Microbiological characteristics: Bacteriological indicators Aseptic Yeast, CFU/gm: max 10 Mold, CFU/gm: max 10 Pathogenic bacteria: none Coliform bacteria: none
Package: Metal barrels with an open top and an internal aseptic bag. Net weight 260 kg.
Storage conditions: 18 months from the date of manufacture of the juice, at a temperature of +5 degrees Celsius. Concentrated mango juice is produced without the use of genetically modified products and is intended for use in the food industry for human nutrition.