Dried Mango

Dried Mango is produced as a result of processing the healthy and ripe fruits of the mango tree with the scientific name Mangifera indica from the Anacardiaceae family, under good manufacturing processes. In the production of this product, the processes of washing, peeling, cutting, coring and drying are carried out by solar or industrial methods. Dried mangoes can be supplied in various forms of halves, slices or pieces. To dry mangoes, they use both solar and industrial methods. In the solar method, the sun and natural air flow are used to dry mangoes. In the industrial method, machines and industrial equipment that generate heat and create air circulation and other acceptable methods are used to dry mangoes.

Product Technical Specifications:

Dried Mango Technical Specifications
No.	Characteristics	Unit	Measurement Limit
1	Taste and Smell	-	Natural
2	Impurity	-	Negative
3	The Effect of Mold	-	Negative
4	Insect Damage	-	Negative
5	Foreign Material	-	Negative
6	Pest Infestation	-	Negative
7	Unripeness	Weight percentage	1
8	Damaged	Weight percentage	2
9	Non-Uniformity of Color	Weight percentage	2
10	Acid-Insoluble Ash	Weight percentage	Max 0.1
11	Moisture	Weight percentage	Max 8
12	Colore	-	Natural light orange
13	Sulfur Dioxide	mg/kg	Max 300
14	It is not allowed to add any artificial flavors and colors to dried mango.

 

Microbiology:

Microbiology of Dried Mango
No.	Characteristics	Measurement Limit (CFU/g)
1	Total count of microorganisms	104
2	Enterobacteriaceae	102
3	Mold	102
4	Yeast	102
5	Escherichia coli	Negative

 

Storage Conditions: Dried Mango should be stored in a dry and cool place. The suitable storage temperature for storing Dried Mango is between 0 and 10 degrees Celsius. If stored in proper conditions, it can be stored for 12 months.

Certifications:

1. Iran National Standards Organization
2. Iran Plant Protection Organization
3. Standard of Good Agricultural Practices
4. Organic Agricultural Products Certification
5. physical, chemical and microbial analyzes from the most reliable laboratories
6. HACCP
7. ISO
8. FSSC
9. IFS
10. SGS
11. BRC