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We provide high-quality Tanzania mango kernel juice to the local and export markets. We source the raw materials for processing Tanzania mango juice from family growers in the country.
Tanzania mango juice is a nourishing, energetic by-product of a widely available fruit. 95 percent of the fruits come from family growers’ backgrounds. The country produces about 0.5 million tons of mangos on a yearly basis. Though available countrywide, the leading sources include the warm coastal belt, Tanga, Morogolo and Lindi. The main juice-processing methods in these places include pasteurizers and centrifugal hydraulic systems.
The use of a glassful of mango juice each day offers high amounts of vitamins A and C. The eyesight-improving vitamin A provides 41 percent of the daily requirements, same as the immunity-boosting vitamin C. The fruit juice also retains the energy-giving qualities of the raw fruit with 128 calories per cup. This is constituted by about 2 percent of the daily value of carbohydrates. The protein margin stands at 1 gram while that of sugar is 8 grams. There is also a relative amount of dietary fiber in the juice through the most significant margin remains in the raw fruit.
We source our fruits for processing Tanzania mango juice from the coast of the country as well as the north-east and the east. Our family sources grow the crop in areas of about 2 acres. They maintain the land under farm compost and rarely use chemical sprays.
We do our harvesting of mangos before we can process them at our affiliate factories. We look for fully ripened fruits that have attained yellow or red colors. We ensure that the majority ripen upon the branches as they are sweetest then. We use long poles with catching baskets to pluck out far-to-reach fruits. Each pick comes with a 5-centimeter long handling stalk to keep out the sap from oozing.
The first step in Tanzania mango kernel juice processing is sorting and grading the harvested pieces. Our automatic sorting systems come in the form of roller bars. The machines display the fruits at all angles so that the warehouse crew can pick out the odd pieces and remove them. The best selections then move on to the washing bay.
Our mango washing process is also automatic. We use surfing machines that sense the passage of the fruits on their trays and pour pressured water on them from their inlets. At the end of the wash, the harvest will look glossy and will be sufficiently soft for the ease of cutting.
The next step is that of heating the clean fruits. The reason for this 3-minute heating is to ensure that our Tanzania mango juice will be free of polyphenol oxidase, a poisonous chemical that is present on the skin. The heat also suffuses the skin in an attractive fresh color and improves the flavor of the juice.
Following the above stage of Tanzania mango juice production, we carry out the peeling procedure. It involves the extraction of not only the skin but the pit. We use clamping tools to do the job expeditiously. The pulp remains behind at about 99.5 percent of its original makeup as some small percentage clings to the stone. Finally, we de-gas the pulp to expel entrapped gas to extend the shelf life of the by-product.
Right before turning on the power of the cold press, we undertake homogenization. The process involves the breaking down of the pulp into minute particles. Then cold pressing starts when we place the resulting paste under the rotating screws. This squeezes out the juice from the succulent flesh. We then sterilize the content at 60 degrees Celsius to kill any germs. The crude liquid then flows into a stainless steel receptacle where it gets ready to pack. We then empty the raw juice in its various receptacles.
We use plastic bottles, tin containers, and glass jars to pack Tanzania mango juice. We seal each container with vacuum to ensure that it does not lose its freshness. We keep about 12 bottles of the product in a corrugated carton for safe storage. We label the cartons with appropriate details such as its 100 percent pure ingredients, the packing date, best-by date, and the processing country.
We store Tanzania mango juice in the temperature maximum of 5 degrees Celsius. We convey the product to the airport in special trucks with hydro-cooling equipment on board. From here you are assured of a quick delivery by air from Dar-es-Salaam in the coming 24 to 48 hours after departure.
In short, nothing quenches thirst than an energy-giving cupful of Tanzania mango juice which we source and process personally. We only get in touch with family growers from Global Good Agricultural Practices (GAP)-certified locales. Besides, we always strive to meet your quantity specifications by directing our farmers to grow surplus mangos. We always suit our prices to reflect your budget. Make an order today!
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