Punjab Agro Juices LimitedA Punjab State Government Undertaking

A FSSC 22000 Certified Company

Manufacturer & Suppliers of High Quality Concentrates/Pulps- made in state of the art plants supplied by Rossi Catelli (CFT) Italy

» Kinnow Juice Concentrate

» Guava Juice Concentrate

» Mango Juice Concentrate » Amla & Aloe Vera Juice

» Black Carrot Concentrate/Juice

» Pears Concentrate/Pulp» Tomato Paste

» Chilli Paste

» Jamun Juice/Pulp

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Profile

» Punjab Agro Juices Limited was established in 2006 by

Government of Punjab (India). The Company has set up two multi

Fruit & Vegetable processing units at Village Jahankhelan, Distt.

Hoshiarpur and VillageAlamgarh, NearAbohar, Distt Fazilika.

» The company has been set up with the of objective to add value to

horticulture crops of Punjab and provide the farmers with an

opportunity to sell their produce at competitive rates, with the

vision to support small and marginal farmers with respect to earn

higher income.

» PAJL plants setup with cutting edge innovative technology (a

global first), are capable of handling and processing a variety of

fruits & vegetables. The plant and machinery for the plants has

been procured from CFTSPA Italy a leading international food

engineering company.

» Plants have capacities to handle 20 Mts per hour Citrus fruits & 10

Mts per hour of other fruits & vegetables with cold storage as well

as deep freezer capacity of 1000MT each at both the plants. The

plants are designed to process Kinnows & debitter the juice and

have the capacity to process other fruits & vegetables such as,

tomato, carrots, pomegranate, papaya, guava, pears, pumpkins,

melons, chilli, jamun, mangoes, strawberry, litchis, amla, aloe vera

etc. The processing plants can handle pulp & store all the

concentrates & single strength juices at one facility.

» PAJL has launched its own products under the brand name of

‘Punjuice’. The products are being marketed through Distributors,

Institutions and also through our own network of over 100 juice

bars in different parts of INDIA. PAJL has also been doing job-work

for large domestic and multinational companies.

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KINNOW (MANDARIN)(Citrus Fruit)

Test Parameter Kinnow Juice Kinnow Juice

Concentrate

APPEARANCE

FLAVOUR

TOTAL SOLUBLE SOLIDS

pH

% ACIDIT (As Citric Acid)

BRIX ACID RATIO

BRIX VALUE

ASCORBIC ACID

AEROBIC PLATE COUNT

BLACK SPECS (PER 10GM)

SULPHUR DIOXIDE

TEXTURE/CONSISTENCY

SENSORY EXAMINATION

Color

Odour

TOTAL PLATE COUNT

YEAST & MOLD

HAWRD MOULD COUNT

PACKING

SHELF LIFE

Orange, Homogeneous, Orange, Homogeneous,

and having no and having no

foreign matter foreign matter

Characteristics of Fresh Characteristics of Fresh

kinnow juice and free from kinnow juice and free

any fermented, from any fermented,

cooked, flavour

Min. 60 Min. 9

3.4 - 4.0 3.0 - 3.4

2.4 - 4.2 1.2 - 1.6

Min.13

9.0 - 9.5

Min 500 ppm –

100

<4

– 900-1300

– >40

Yellow to Orange

Orange Flavour

1000 cfu/gm --

20 cfu/gm 10

Zero positive field <40

220 Lt. Aseptic bag

in M.S. Drum

24 Months stored at 12 Months stored at

-18 deg.C temperature -18 deg.C temperature

–

–

–

–

Yellow to Orange

Orange Flavour

<

<

220 Lt. Aseptic bag

in M.S. Drum

cooked flavour

3 4

MANGO

Test Parameter Specification

Appearance Moderately viscous yellow flowing

liquid, no obvious signs of browning

or gelatinous particles.

Brix 23°

Acidity % w/w Not less than

0.3% w/w

Normal Range is

0.5 – 0.8 %w/w

Target is 0.5 % w/w

Total Count Not more than 5 CFU/gram

Yeast & mold Absent

Coli form Count Absent / 1 gram

TAB Negative / 1 gram

HRM Negative / 20 gram

Packing 220lt.Aseptic bag in

M.S.Drum

Shelf life 12 Months stored at

ambient temperature

(Concentrated)

(as anhydrous Citric Acid)

Min.

(Dasheri)TOMATO PASTE

Test Parameter Specification

Brix (at 20 C) 28 – 30 Brix

Consistency 3– 5cmBostwick (Brix 12.5 ,30seconds.

Paste Colour Minimum L= 25.0 ,

Minimum a= +26.0

Minimum a / b ratio 2.2, at 8.5 Brix.

Test for Serum Separation Max. 2 – 3 mm on a blotter test card

Odor and flavor Sweet and typical of well made paste,

free from all off odors and off flavors.

Seeds & Skin The paste shall be free from seeds and

skin.

pH (at 20 C) Below 4.5 on samples diluted to 12.5

Brix with distilled water.

Particle Size All to pass through 0.8 mm screen

Black specks Not more than 10 / 10 gm

Howard Mould Count Maximum 40% positive fields.

Total Plate Count /gram Not More Than 100 CFU/ gm

Yeast Mould/ gram Not more than 10 CFU/ gm

E.coliColiform / gram Nil

Foreign matter Paste to be free from unscreened

tomato residues, other vegetable

matter and insect or rodent

contamination.

Packing In 220 kg Aseptic bags in M.S.Drum

°

°

°

° °

GUAVA

Test Parameter Guava Pulp

ODOUR

Guava PulpWithout grit With grit

Appearance The white guava pulp Homogenized pulpshall be smooth pulp of uniformof uniform consistency

with grit.

Flavor Typical well maturedripe fruits flavour,free from off flavorand taints.

Characteristics(fresh Guava )

Color Creamish Characteristics(creamish White )

Brix Min.9 8.5 - 9.5

Acidity % w/w 0.4 – 0.7 0.53 – 0.6

(as anhydrous Citric Acid)

PH 3.6- 4.2 3.7 – 4.5

Consistency cm /30 Sec. 8 – 12 --

Viscosity in cps 2500 - 8000 --

Black specs /10 gram 03 --

Brown specs / 10 gram 10 --

Mesh size in inches 1/32 --

Total Count Not more than Not more than10 cfu/gm CFC/ gm

Yeast & mold Not more than Not more than10 cfu / gm CFU/ gm

Howard mould count in% 40 --

Coli form Count Nil --

E.coli Nil Nil

Packing 220 Lt.Aseptic bag 220Lt.Aseptic bagin M.S.Drum in Drum

Shelf life Minimum 12 months 12 Months storedstored at less than at less than 1015 deg. C deg.C

consistency

Typical well maturedripe fruits flavour,free from off flavorand taints.

Characteristics(fresh Guava )

100

25

65

CHILI PASTE

Test Parameter Specification

Appearance Bright red in color, Homogenous

free flowing semi solid texture.

Brix Min.24°

Odour Strong pungency

Acidity % w/w Max.1.5

Salt Max.15.5

pH Max. 3.9

Color value Min.1.4 on hunter lab scale

Total Count Not more than 100 CFU/gram

Yeast & mold Not more than 10 CFU / gram

Coli form Count Absent / 1 gram

Packing 220lt.Aseptic bag in M.S.Drum

Shelf life Max.12 Months stored at ambient

temperature

(as anhydrous

Citric Acid)

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AMLA & ALOEVERA

Test Parameter Amla Juice Aloevera JuiceConcentrate

Appearance Light yellow to Cremish white(Concentrated) dark yellow and

having noforeign matter

Flavor Characteristic offresh Aloevere juiceand free from anyfermented, cooked,bitter or any offtaste or odour

Brix Min.40°

Acidity % w/w Min.6.5 0.1 – 0.14(as anhydrousCitric Acid)

pH 2 - 3 4.0 – 4.9

Total Count Not more than Not more than100 CFU/gram 1000 CFU/gram

Yeast & mold Not more than Not more than10 CFU / gram 100 CFU / gm

Coli form Count Absent / 1 gram

Packing 220lt.Aseptic bag inM.S.Drum

Shelf life 12 Months stored 12 Months storedat ambient at -18 deg.Ctemperature

0.7 – 1.50

Absent / 1 gram

220lt.Aseptic bag inM.S.Drum

Characteristic offresh Amla juiceand free from anyfermented, cooked,bitter or any offtaste or odour

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PEAR

Test Parameter Pear Puree Pear Concentrate

Juice

Appearance Light Yellow to Brown Brown in color

in colour

Odour Charecteristic pears Characteristic & free

flavour acceptable from off odour

and Free from off

odour

Taste Charecteristic ripe Characteristic ripe

pear taste. Should not pear taste. Should

have any burnt and not have any burnt

caramelised note and caramelized note

Texture Coarse and thick flow-able consistency

(flow-able consistency

Pulp Assay - 3% Max

pH 3.0 3.3 – 3.7

Acidity 0.55 1.4- 1.85

Brix Value 18-20 36 - 40

Black Specs per max 4 01- 02

10g of pulp

Brown Specs per max 10 -

10g of pulp

L Value 40 28.40

a value 8 3.81

b value 15 7.82

Salmonella 0cfu/25g -

Escherichia coli 0cfu/g -

Aerobic Plate Count 10cfu/g -

Coliforms 10cfu/g NIL

Yeasts and Moulds 10cfu/g

packing 220 Lt.Aseptic 220Kg bag-in-drum

bag in M.S.Drum ASEPTIC

Shelf life 12 months if the

storage temperature

is 10-15 deg C.

X-Rite Spectrophotometer

values

cfu/g

NIL cfu/g

12 months if the

storage temperature

is 10-15 deg C.

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JAMUN PULP

Test Parameter Frozen/Aseptic Jamun Pulp

MICRO BIOLOGICAL SPECIFICATIONS

Fruit variety Dark Purple fleshy

Indian Jamun

Pulp Colour Purple

Flavour & Taste Natural charecteristic

of Jamun fruit

TSS Not less than

9°B - 11 °B

Acidity wt/wt 0.4 to 1 % as

anhydrous citric acid.

pH 3 to 4

Foreign Matter Free from sand,

insect and rodent

contamination

Additives None

Preservative free Free from added sugar,

water or any other additives

Pulping Should pass through

1/32" sieve.

Storage At 4°C - 8°C

Shelf- life 9 Months stored at

-18°C

Packing 220 Lt.Aseptic bag

in M.S.Drum

Total Plate Not more than 100 CFU/gram of pulp

Yeasts & moulds Not more than 25 CFU/gram of pulp

E-coli Absent in 10g

Count

8

• Kinnow Premium 99%

Kinnow 50%

• Guava

• Litchi

• Mango

• Mixed Fruit

• Black Carrot

• Water Melon

• Amla

• Aloevara

The RTS drinks are available different consumer

friendly packs

200 ml

250 ml

500 ml

•

• 1 Ltr.

• 2 Ltr.

•

•

•

The products are being marketed through

Distributors, institutional sales and also through our

own network of over 100 juice bars in different states

of INDIA.

Ready to Serve

Fruit Drinks

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For Further Information, Please Contact:

Head Office & Registered Office

Punjab Agro Juices Limited

Plot No. 2-A, Sector 28A, Chandigarh-160002 (INDIA)

Phone: 0091-172-2658082, 4639271, 4640060-70

E-mail: ceo@punjuice.in,headmp@punjuice.in,

Village: Jahankhelan, Hoshiarpur-Una Road

Hoshiarpur - 146001 (Punjab)

Phone: 0091-1882-282404, 282408

Email : phhsp@punjuice.in

Village: Alamgarh, Abohar-Ganganagar Road

Abohar - 152116 (Punjab)

Phone: +91-98884 97043

Email : phabh@punjuice.in

Plants At:

Ù

Ù

pajlchd@punjuice.in,

www.punjuice.in

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