We are leading and eminent manufacturers and exporters of the best quality of the guava pulp in the domestic as well as international market. We stick to our quality standards and our agronomists and food technologists monitor the safety and hygiene at every stage. We buy the best quality of guavas from the farms. These fruits are first inspected for the quality and then are sent for washing. The fruits are sent into ripening chambers. Fully ripened guavas are washed and cleaned again. We transfer these clean guavas for further processes before extraction of the pulp. These processes are centrifuging, destoning, blanching and homogenization. Then the guavas are sent to extraction chambers in order to obtain the pulp. The complete extraction process includes cleaning, slicing, refining and packing the fruit pulp. The pulp is then packed in to the cans which are sterilized and hermetically sealed. We have a technologically advanced state-of-the-art infrastructure for extraction and packing procedure.

From collecting the fruits to the packing, each and every step is monitored by the expert food technologists. Guava pulp is extracted from the selected varieties of the white and pink guavas. Guava pulp is mainly used to make guava juices, guava jams, fruit bars and fruit cheese. We export guava pulp as well as the products made from guava pulps. Among all these products, our most loved product is guava juice. The guava juice is used in making cookies for the flavor, ice creams and confectionary. We take the guavas from the major belts of guava production. We strive to maintain the best chemical , physical and organoleptic characteristics for our guava fruit pulp. The T.S.S. is maintained at minimum of Degree Brix. The acidity in terms of % as C/A is minimum 0.45 % and maximum 0.55%. The pH level of the guava pulp is maintained lesser than 4.0. The additives used in the pulp are citric acid. We use the ascorbic acid in the pulp whose quantity is minimum 200 parts per million. Brix by acidity ratio is 35. The best part is, we do not use any pesticide residue in the pulp. We try to maintain the natural flavor, taste, aroma and color of the guava pulp. The flavor of the pulp is Typical Ripe Guava Flavor. The color of the guava pulp is Milky white and the taste of the pulp is Natural & Characteristic Ripe Guava Taste. The pulp is supplied to the international and domestic markets in the state of homogeneous liquid. Though grits are obtained from the fruit, however, the content of grits in the pulp is kept minimal in the pulp. We remove all the impurities from the guava pulp before supplying it. Pesticide residue is not even used in the process. We remove the maximum of grits from the fruit in the pulp.

We have a state-of-the-art packaging environment and infrastructure. This enables us to pack the pulp and preserve it at the same time to facilitate the supply for both bulk and urgent orders.

Physical,Chemical and Organoleptic Characteristics
Min 9 Degree Brix
Acidity (% as C/A)
Min 0.45% & Max. 0.55%
< 4.0
Citric Acid
Ascorbic acid (ppm)
Min 200
Brix/ Acidity Ratio
Pesticide Residue
Typical Ripe Guava Flavour
Natural & Characteristic Ripe Guava Taste
Milky White
Homogeneous liquid
Grits(originated from fruits)
Less Grits
Passes through min 1/48" sieve

Microbial Characteristics
Coli form Nil
TBC (cfu/g) <10 CFU/g
Pathogen Nil
Yeast(cfu/g) <10 CFU/g
Moulds <5 CFU/g


a)  6 cans x 3.1 Kgs/Per Carton/1000 Cartons
b)  4 cans x 5.25 Kgs/Per Carton/900 Cartons
c)  1 x 215 Kgs size Aseptic Bag in MS Drum/72 Drums