Guava Purée (Pulp) 7-9%
IQG Foods produces guava purée in Egypt at 7-9% Brix, also supplied as guava pulp, from fresh creamy-white guavas picked at full maturity. The fruit is heat treated, filter finished and sterilised with no additives or preservatives, in conformity with Egyptian Quality Standards No. 7650/2013. Packed aseptically in steel drums for an 18-month shelf life.
Specifications
Suitable For
Packaging
Packaging
Weight
Storage
20′ FCL
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Weight
Per pallet
Storage
20′ FCL · Loose
40′ FCL
Packaging
Net weight
Dispensing
Storage
Why White Guava
Guava comes in two families and they behave differently in production. Pink guava carries a stronger colour and a heavier aroma. White guava, which is what we process, runs creamy white to light pink with a cleaner, less dominant flavour.
That difference decides where each one fits. A manufacturer blending guava into a multi-fruit nectar, a yogurt or an ice cream base usually wants the fruit to carry the product without taking it over, and white guava does that. Pink guava tends to colour everything it touches, which is useful when guava is the headline and awkward when it is one note among several.
Our purée runs 7-9% Brix with a Bostwick of 6 to 12 centimetres, which is a wide working range by design. At the thinner end it blends straight into beverages without further dilution. At the thicker end it holds body in dairy and bakery applications where a runny purée would separate.
The B/A ratio of 8 to 18 is the specification worth reading closely. It measures the balance between sugars and acids, and it is what determines whether the guava tastes flat or bright in the finished product. Acidity sits at 0.30 to 0.50, low enough that most formulations need no correction.
The fruit is heat treated, filter finished and sterilised with no additives or preservatives, in conformity with Egyptian Quality Standards No. 7650/2013.
A Four-Month Window
Guava is not a year-round crop in Egypt. The harvest runs from August through November, and everything we pack for the following twelve months comes out of those four months.
That shapes how the product should be bought. A manufacturer running guava continuously is buying from a single season, so the batch consistency within that season matters more than it does for a fruit with staggered harvests. We process the fruit within hours of picking rather than holding it, which is what keeps colour at creamy white instead of drifting toward brown and keeps the aroma intact.
Aseptic packing is what carries the product across the rest of the year. Sealed in a sterile multi-layer bag, the purée holds for 18 months at ambient temperature with no refrigeration in transit or storage. For an importer that removes cold chain cost entirely — the drums ship as ordinary cargo and sit in a normal warehouse until needed.
Refrigeration becomes necessary only after the pack is opened. Until then the barrier film does the work, which is why a purée pressed in September can be opened the following June and test the same.
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