Pink Guava Purée
IQG Foods produces pink guava purée in Egypt at 8-12% Brix, also supplied as pink guava pulp and as a 24-28% concentrate. The fruit is picked at full maturity from the Egyptian pink variety, 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 Pink Guava
Pink guava carries its colour from lycopene, the same pigment that gives tomatoes their red, and it carries it strongly enough that a purée at 8-12% Brix will set the colour of whatever it goes into. That is the point of buying it.
A beverage brand launching a guava nectar wants the glass to read as guava before the label does. A dairy producer building a pink yogurt or a guava ice cream gets the shade without reaching for added colour, which keeps the ingredient list to fruit. Pink guava does that work on its own, and the aroma that comes with it is heavier and more tropical than the white variety.
Where it does not fit is a blend. In a multi-fruit nectar the pink will dominate the colour and the nose, which is why white guava exists alongside it and why we process both. The rule of thumb is simple: guava in the product name takes pink, guava as one note among several takes white.
Single Strength or Concentrate
The same fruit leaves the plant in two forms. Single strength runs 8-12% Brix and is ready to use as it comes — the format most dairy and ice cream producers take, because it brings body as well as flavour.
Concentrate runs 24-28% Brix, roughly double, and is built for distance. A drum of concentrate carries about twice the fruit solids of a drum of single strength, so the freight cost per tonne of guava drops by close to half. For an importer in Europe or the Gulf running steady volume, that difference is usually larger than the price difference between the two grades.
Concentrate reconstitutes back to single strength with water alone. Beverage plants that already dose and blend on line generally prefer it; producers without that equipment take single strength and skip the step. Both grades come out of the same four-month harvest and pack into the same aseptic drums, so the choice is about freight and plant set-up rather than quality.
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