Pumpkin Purée 7-8%
IQG Foods produces pumpkin purée in Egypt at 7-8% Brix from fruit harvested in October and November. Heat treated, finely sieved at 0.5-0.8 mm and sterilised with no additives or preservatives, packed aseptically in steel drums for an 18-month shelf life at ambient temperature.
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
A Vegetable Purée, Not a Fruit One
Pumpkin is the one purée in our range that is not fruit, and the specification reads differently because of it.
Brix sits at 7-8% — the lowest we supply — and acidity at 0.2 to 0.5% as citric acid. Low sugar and low acid together mean pumpkin carries almost no flavour of its own in the way a fruit does. That is the point. It is bought for colour, body and nutrition rather than taste, and it disappears into a formulation instead of competing with it.
The screen size of 0.5 to 0.8 mm matters more here than almost anywhere else. Pumpkin flesh is fibrous, and fibre that survives the sieve shows up as texture in a finished product. At this mesh the purée is smooth enough for baby food, which is the strictest category it serves.
Bostwick runs 6 to 10 centimetres, a firm body that holds structure in a soup or a bakery filling without needing added starch.
Why Buy It Aseptic
Pumpkin is low in acid, and low acid means no natural protection against spoilage. A fruit purée at pH 3.3 defends itself; pumpkin at 3.2 to 3.8 sits at the edge of the range where that stops being reliable.
That is why the processing matters more than the fruit here. Sterilised and filled into a sealed aseptic bag with the oxygen stripped out, the purée holds 18 months at ambient temperature with no preservatives and no cold chain. Frozen pumpkin needs a refrigerated container, a freezer at the far end, and a thaw step before it can be used.
For a manufacturer running pumpkin year-round that removes a whole layer of cost and handling. The drums ship as ordinary cargo, sit in a normal warehouse, and open ready to use.
The crop runs October and November. We process within hours of harvest rather than holding, which is what keeps the colour at deep orange — the carotenoids that give pumpkin its colour fade with storage, and a pale purée is a weaker ingredient in every application it serves.
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