# Healthy Agro Foods

Tropical Fruit Pulps and Concentrates for Food Importers

Aseptically processed mango, guava, papaya, and banana pulps from Bangalore, certified and export-ready for the Middle East and Europe.

- Canonical: https://catalog.reevol.com/p/marketing/healthy-agro-foods
- Language: en
- Last updated: 2026-08-19

## Supplier facts

- Supplier type: manufacturer
- Export markets: Middle East, Europe
- HS codes: 2007.99, 2002.90
- Product categories: Fruit Purees & Concentrates, Mango Puree & Concentrate, Guava Puree & Concentrate, Papaya Puree & Concentrate, Banana Puree & Concentrate, Tomato Paste, Private Label Food Processing, Fruit Pulps, Fruit Concentrates, Fruit Purees, Tomato Products, Aseptic Food Processing, Tropical Fruit Processing, Food Ingredients
- Processing method: Thermal processing, aseptic packaging

## Certifications

- FSSAI: supplier-declared, pending confirmation
- Halal (Halal India): supplier-declared, pending confirmation
- Export Inspection Agency (EIA) - Product of India: supplier-declared, pending confirmation
- Kosher (Star-K): supplier-declared, pending confirmation

## Products (11)

### Alphonso Mango Puree
Aseptic; TSS min 16 Brix, acidity 0.45, 0.80%, pH <4.20, consistency 8.00, 12.00 cm/30 sec at 20°C, orange/yellow color, commercially sterile.
- Variety: Alphonso (Mangifera Indica L. VAR Alphonso)
- TSS (Brix): MIN 16
- Acidity (% anhydrous C.A.): 0.45-0.80
- pH: <4.20
- Consistency (cm/30 sec at 20C): 8.00-12.00
- Appearance: Homogenous and smooth
- Color: Orange/Yellow
- Brown Specks: <05 no per 10gms
- Black Specks: Nil per 10 gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 215 kg Aseptic Bag in New MS drum; 3.1 kg OTS Can; Sweetened 850 gms

### Totapuri Mango Puree
Aseptic; TSS min 14 Brix, acidity 0.35, 0.70%, pH <4.20, consistency 8.00, 12.00 cm/30 sec at 20°C, golden yellow color, commercially sterile.
- Variety: Totapuri (Mangifera Indica L. VAR Totapuri)
- TSS (Brix): MIN 14
- Acidity (% anhydrous C.A.): 0.35-0.70
- pH: <4.20
- Consistency (cm/30 sec at 20C): 8.00-12.00
- Appearance: Homogenous and smooth
- Color: Golden Yellow
- Black Specks: <05 no per 10gms
- Brown Specks: <05 no per 10gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 215 kg Aseptic Bag in New MS drum; 3.1 kg OTS Can; 850 gms

### Totapuri Mango Concentrate
Aseptic concentrate; TSS min 28 Brix, acidity 0.60, 1.20%, pH <4.20, consistency 3.00, 7.00 cm/30 sec at 20°C, deep yellow color, commercially sterile.
- Variety: Totapuri (Mangifera Indica L. VAR Totapuri)
- TSS (Brix): MIN 28.0
- Acidity (% anhydrous C.A.): 0.60-1.20
- pH: <4.20
- Consistency (cm/30 sec at 20C): 3.00-7.00
- Appearance: Homogenous and smooth
- Color: Deep Yellow
- Black Specks: <05 no per 10gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 228 kg Aseptic Bag in New MS drum

### Natural Green Mango Pulp
TSS min 9 Brix, acidity 1.30, 2.50% citric acid, pH max 3.5, consistency 7.9 cm/30 sec at 25°C, greyish white color, no additives.
- Type: Natural green mango
- Brix: Min 9
- Acidity (citric acid): 1.30-2.50%
- pH: 3.5 Max
- Consistency: 7.9 cm/30 sec at 25C
- Color: Greyish white
- Additives: No additives
- Brown Specks: <10gm
- Black Specks: <10gm
- Total Plate Count: <10 CFU/gm
- Yeast and Mold Count: <10 CFU/gm
- E. Coli: Absent
- Coliform: Absent
- Salmonella: Absent

### Pink Guava Pulp
Aseptic; TSS min 9.0 Brix, acidity 0.40, 0.60%, pH <4.20, consistency 6.00, 10.00 cm/30 sec at 20°C, deep pink color, commercially sterile.
- Variety: Pink Guava (Psidiumguajava, Mytraceae var. Pink)
- TSS (Brix): MIN 9.0
- Acidity (% anhydrous C.A.): 0.40-0.60
- pH: <4.20
- Consistency (cm/30 sec at 20C): 6.00-10.00
- Appearance: Homogenous and smooth
- Color: Deep Pink
- Black Specks: <10/10gm
- Brown Specks: Nil/10gm
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 215 kg Aseptic Bag in New MS drum

### White Guava Pulp
Aseptic; TSS min 9 Brix, acidity 0.40, 0.60%, pH <4.20, consistency 6.00, 12.00 cm/30 sec at 20°C, creamy white color, commercially sterile.
- Variety: White Guava (Psidium guajava, Mytraceae var. White)
- TSS (Brix): MIN 9
- Acidity (% anhydrous C.A.): 0.40-0.60
- pH: <4.20
- Consistency (cm/30 sec at 20C): 6.00-12.00
- Appearance: Homogenous and smooth
- Color: Creamy white
- Black Specks: <10/10gms
- Brown Specks: Nil/10gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 215 kg Aseptic Bag in new MS drum

### White Guava Concentrate
Aseptic concentrate; TSS min 20 Brix, acidity 0.70, 1.30%, pH <4.20, consistency 3.00, 7.00 cm/30 sec at 20°C, creamy white color, commercially sterile.
- Variety: White Guava (Psidium guajava, Mytraceae var. White)
- TSS (Brix): MIN 20.0
- Acidity (% anhydrous C.A.): 0.70-1.30
- pH: <4.20
- Consistency (cm/30 sec at 20C): 3.00-7.00
- Appearance: Homogenous and smooth
- Color: Creamy white
- Black Specks: <10/10gms
- Brown Specks: Nil/10gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 220 kg Aseptic Bag in new MS drum

### Red Papaya Pulp
Aseptic; TSS min 9.0 Brix, acidity 0.40, 0.60%, pH <4.20, consistency 9.00, 12.00 cm/30 sec at 20°C, orange-red color, commercially sterile.
- Variety: Red Papaya (Carica papaya L. var. Red Taiwan)
- TSS (Brix): MIN 9.0
- Acidity (% anhydrous C.A.): 0.40-0.60
- pH: <4.20
- Consistency (cm/30 sec at 20C): 9.00-12.00
- Appearance: Homogenous and smooth
- Color: Orange Red
- Black Specks: <05/10gms
- Brown Specks: <10gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 215 kg Aseptic Bag in new MS drum

### Red Papaya Concentrate
Aseptic concentrate; TSS min 2.5 Brix, acidity 0.70, 1.00%, pH <4.40, consistency 3.00, 10.00 cm/30 sec at 20°C, deep orange-red color, commercially sterile.
- Variety: Red Papaya (Carica papaya L. var. Red Taiwan)
- TSS (Brix): MIN 2.5
- Acidity (% anhydrous C.A.): 0.70-1.00
- pH: <4.40
- Consistency (cm/30 sec at 20C): 3.00-10.00
- Appearance: Homogenous and smooth
- Color: Deep Orange Red
- Black Specks: <10/10gms
- Brown Specks: NMT 10gms
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- E. Coli: Negative
- Coliform: Negative
- Salmonella: Negative
- Microbiological Status: Commercially Sterile
- Packing: 225 kg Aseptic Bag in new MS drum

### Banana Pulp
Cavendish variety; Brix 20, 22 at 20°C, acidity 0.40, 0.80% citric acid, pH <4.5, consistency 6, 15 cm/30 sec Bostwick, creamy yellowish white color, aseptically packed.
- Variety: Cavendish (naturally/controlled ripened)
- Refractometric Brix at 20C: 20-22
- Acidity (% anhydrous citric acid): 0.40-0.80%
- pH: <4.5
- Consistency (Bostwick): 6-15 cm/30 secs
- Brix/Acid Ratio: 25-50
- Color: Creamy Yellowish White
- Flavour & Aroma: Characteristic of typical ripe banana
- Appearance: Free of any fermentation or any other off taste
- Black Specks per 10 gm: >10
- Brown Specks per 10 gm: >10
- Total Plate Count (cfu/gm): <10
- Yeast & Mould Count (cfu/gm): <10
- Coliform Count (cfu/gm): Absent
- Pathogens (cfu/gm): Absent

### Tomato Paste
Aseptic; TSS min 28 Brix, acidity max 3.0%, pH <4.5, consistency 2.00, 7.00 cm/30 sec at 20°C, Howard Mold Count <50% at 8.5 Brix, commercially sterile.
- Source: Lycopersicon esculentum (fresh, sound, ripe tomato)
- TSS (Brix): MIN 28.0
- Acidity (% anhydrous C.A.): Max 3.0
- pH: <4.5
- Consistency (cm/30 sec at 20C): 2.00-7.00
- Appearance: Homogenous and smooth
- Color A/B Ratio: Min 1.8 (variable by batch)
- Brown Specks: <05 no per 10gms
- Black Specks: Nil
- TPC: <10 CFU/GM
- Yeast & Mold: <10 CFU/GM
- Coliform: Negative
- Howard Mold Count: <50% measured at 8.5 Brix
- Microbiological Status: Commercially Sterile
- Packing: 215 kg Aseptic Bag in New MS drum

## FAQ

**What types of products does Healthy Agro Foods manufacture?**

The company manufactures thermally processed, aseptically packed tropical fruit pulps and concentrates including mango (Alphonso, Totapuri, Neelam, Sendura), guava (pink and white), papaya (red and yellow), banana, and tomato paste. All products are produced at its facility in Bangalore, India.

**Is Healthy Agro Foods a manufacturer or a trader?**

Healthy Agro Foods is a manufacturer. Products are processed and aseptically packed at its own facility in Bangalore.

**Which certifications do the products carry?**

Products are certified under FSSAI (India food safety authority), Halal (Halal India), Kosher (Star-K), and the Export Inspection Agency (EIA), Product of India. These are supplier-declared certifications; buyers should request copies of current certificates before placing orders.

**Which markets does the company export to?**

The company currently supplies importers and distributors in the Middle East and Europe.

**Are private-label or custom formulations available?**

Yes. Healthy Agro Foods offers private-label food processing. Contact the team through the inquiry form to discuss specific labeling or formulation requirements.

**How do I request pricing or product samples?**

Use the inquiry form on this page to submit your company details, target market, and the products you are interested in. The team will respond with pricing and sample availability information.

## Contact

- Inquiry endpoint (POST form): https://catalog.reevol.com/api/marketing/inquiry/healthy-agro-foods