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TROPICAL FRUITS

NATURAL MARMALADE

Our Product
We focus on a natural functional food, contributing to reinforce the immunological system, purifies the body, helps regulate the digestive system and controls the stomach acidity.

Difference between our marmalade and the common one
1. We use 6 tropical fresh fruits: lemon, orange, passion fruit, mango, pineapple and papaya. 8 unique recipes generating a smooth and pleasant homemade taste.
2. This is a 100% natural fruit product, due to this reason we can only produce small batches: fruits, sugar and pectin absolutely no chemical products at all.
3. Comes with 60% fruit and 40% sugar you are eating fruit, the normal marmalade comes with 40% fruit and 60% sugar you are eating sugar which is not healthy.

Technical Information
Presentation: Glass jar x 240 grams net
• Ingredients
Fruit Pulp 59%
Sugar 40%
Pectin 1%

• Nutritional Information
Aprox values on each 100 g
o Energy value 260 kcal
o Carbohydrates 65%
o Lipids 0%

Presentation
Jar of 240 grams
Cartoon box with 20 jars each
2,160 jars or 108 boxes per pallet
5,000 jars per recipe, 8 recipes per container, making 40,000 jars
Label according to customer design.

Payment term
50% with the order
50% with the Bill of lading
The customer may request SGS inspection prior shipment to certify the product, quantity, seal of the container, etc.

Production capacity
One container every 6 weeks, first order in first order out.
First container as per April 2008

Recipes ordered by customer in France
1. Mango, passion fruit and pineapple with pieces of pineapple
2. Orange and lemon with peels of lemon
3. Mango and lemon with pieces of lemon
4. Pineapple and lemon with pieces of pineapple
5. Pineapple and pieces of pineapple
6. Papaya and passion fruit
7. Lemon
8. Orange

 
Lemon
Orange
1. MANGO + LEMON (peel of lemon)
Technical Specifications
Ingredients
%
Pulp Mango
54.72
Pulp Lemon
5.02
Peels of lemon
2.96
Sugar
37.16
Pectin
0.14
Parameters
Brix:
59
Acidity:
32 mg/100 gr
Ph:
3.28

 

2. ORANGE + LEMON (peel of lemon)
Technical Specifications
Ingredients
%
Pulp of Orange
52.12
Pulp de Lemon
6.61
Peels of Lemon
3.33
Zugar
36.95
Pectin
0.99
Parameters
Brix:
62
Acidity:.
22 mg/100 gr.
Ph:
3.1

 

3. PINEAPPLE
Technical Specifications
Ingredients
%
Pulp o Pineapple
49.48
Pulp of Lemon
9.76
Zugar
40.18
Pectin
0.58
 
Parameters
Brix:
61.5
Acidity:
21.16 mg/100 gr
Ph:
2.93

 

4. LEMON (peel of lemon)
Technical Specifications
Ingredients
%
Pulp of Lemon
24
Water to reduce acidity
33
Peels of Lemon
2
Zugar
40
Pectin
1
Parameters
Brix:
58
Acidity: .
25 mg/100 gr
Ph:
2.4

 

5. PAPAYA + PASSION FRUIT
Technical Specifications
Ingredients
%
Pulp of Papaya
36.58
Pulp of Passion fruit
24.00
Zugar
39.79
Pectin
0.53
Parameters
Brix:
61
Acidity:
29 mg/100 gr
Ph:
3.2

 

6. NARANJA (Cáscaras de naranja)
Technical Specifications
Ingredients
%
Pulp of Orange
57.87
Peels of Orange
3.29
Zugar
37.89
Pectin
0.95
Parameters
Brix:
60
Acidity:.
31 mg/100 gr.
Ph:
3.0

 

7. PINEAPPLE + PASSION FRUIT + MANGO (pieces of pineapple)
Technical Specifications
Ingredients
%
Pulp of Pineapple
19.73
Pulp of Passion fruit
12.82
Pulp of Mango
26.01
Pieces of Pineapple
1.56
Zugar
39.5
Pectin
0.38
Parameters
Brix:
60
Acidity:
26 mg/100 gr
Ph:
3.2

 

8. PINEAPPLE + PASSION FRUIT (pieces of pineapple)
Technical Specifications
Ingredients
%
Pulp of Pineapple
42.71
Pulp of Passion fruit
13.72
Pieces o Pineaplle
3.22
Zugar
39.50
Pectin
0.85
   
Parameters
Brix:
60
Acidity: .
31 mg/100 gr
Ph:
3.2

 

PASSION FRUIT

Due to its unique and aromatic flavor characteristics, passion fruit is increasingly desirable in the world market.
Our country is the main supplier of passion fruit under both presentations: concentrated (50° Brix) and juice (14°/15° Brix).

A Fruit of Exceptional Taste and Multiple Uses
Passion fruit is known to be a top vitamin A and Potassium. Due to its great nutritional contribution is used to prepare juices, desserts and cocktails.

Specifications  
Brix 50° (± 0.5)-- Not corrected for acid (approximately 52°-53° corrected for acid)
pH: 3.0 (± 0.3)
Acidity (as citric) 10-16%, based upon 50 brix non-corrected for acid
Color: Yellow
Flavor&Odor: Natural Passion Fruit Free from off flavor & odor
Variety: Yellow Maracuya - Passiflora Edulis
Texture: Bottom Pulp 14-25°, Avg Processed 20-24°, based upon 14 brix FDA standard of identity
Harvest: Year Round. Peaks March to October
Storage Frozen at 0°F. Shelf Life at this temp is 24 mos.
Packing: 55 gallon steel drum with 2 poly liners. Net wt. 551 lb.
Ratio: 4.0 ±1
   
   
 
Nutrition  
Serving Size: Amt. per 100 g
Nutrient  
Calories 204.30
Protein 5.45 g
Carbohydrates 36.13 g
Fat-total 2.62 g
Saturated Fat na
Cholesterol na
Water 58.10 g
Ash 16.00 g
Dietary Fiber na
Sugar-total 49.98
Vitamins  
Vitamin A 4170.00 IU
Vitamin C 30.83 mg
Minerals  
Sodium 73.19
Potassium 751.00 mg
Calcium na
Iron Amt. per na

 

Scientific name: Passiflora Edulis
Common name: Passion fruit, Fruit of passion, Parchita.

Product:Juice maracayá, or Juice Passion fruit
Variety: Criolla shell yellow flesh naranjada
Brix Grade: 14-16, 28-30
Presentation: 200 kg cylinders
Price Ton. USD / Kg.
Shipping: Container of 20 Feet
Port delivery: Paita - Peru

-- Cylinders: 200 Kg. (14Brix) - 250 kilos (50Brix)
-- Up to 125 cylinders per container (125 x 200 Kg. = 25 M/T)


 
Pineapple
Passsion fruit
Passsion fruit
Papaya
Mango
Papaya
 

For more information, please contact Juan Pablo Castedo
Phone Cel:(591) 70866178 - Santa Cruz-Bolivia