Set fruit identity and composition

Name the mango variety where relevant and state fruit percentage, water, sugar, acids, antioxidants and other additives.

Separate natural Brix from standardized or sweetened products.

Define analytical parameters

Agree Brix method and tolerance plus pH or titratable acidity where useful.

Add microbiological limits, foreign matter, pesticide and other destination requirements supported by evidence.

Approve sensory and texture

Use a retained sample for colour, aroma, flavour, consistency, fibre, peel, seed fragments and defects.

Specify smoothness by sieve or particle-size method rather than using puree and pulp interchangeably.

Connect tests to each lot

Define sampling, COA parameters, methods, frequency and acceptance actions.

Make online descriptions, specification, label and shipment documents consistent with the approved SKU.

Important: Product specifications, import rules and required documents vary by SKU and destination. Confirm the applicable requirements with the selected supplier, importer and qualified local advisers before ordering or printing labels.

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