How gentle pasteurization curves and vacuum de-aeration safeguard the celebrated floral sweetness of authentic Indian Alphonso mangoes.
The Ratnagiri Alphonso mango is revered worldwide for its complex aromatic profile, dominated by terpene hydrocarbons and natural lactones. However, excessive heat during processing can destroy these delicate volatile esters, leaving a cooked or scorched flavor.
Gadage Agro utilizes gentle, high-efficiency plate thermal pasteurization followed by immediate cooling. By keeping the thermal curve strictly within the threshold required for commercial sterility, the fresh floral character is locked in.
Coupled with vacuum de-aeration, which pulls out dissolved oxygen before the pulp meets the aseptic bag, we eliminate oxidative browning. The result is pure golden pulp with uncompromised natural aroma.