THE BEST FRUITS IN COLOMBIA
The tropical fruits are grown in very different altitudes
above sea level (400 – 2,600 m), and different temperature
conditions and rain precipitation, which provide the ideal
environment for the cultivation of each fruit. Its maturation
is totally natural and after harvest a careful selection
provides us with the best fruit, of which we extract its
editable part (pulp), the basis for preparation of a delicious
natural juice and multiple products in industries such as ice-cream,
refreshments, confectionery, jelly etc.
The industrial processing of the fruits and its conservation
by freezing and/or pasteurization allows us to have them
throughout the year, surpassing therefore the problems of
seasonality, and avoiding the loss for over maturation that is
presented at the producer level as well as the final consumer
who could buy decomposed fruits or lose them due to not
consuming them soon enough. Besides stabilizing the prices and
regulating the offer, the fruit processing industry achieves
homogeneity in the quality of the product delivered to the
market, thanks to having uniformed and rigorous methods of
selection, sterilization processing and fruit handling.
The pulp is the edible part of the fruit; which means that the
product obtained from the separation of the edible fleshy
parts of the fruit rejecting the rind, seeds and bagasse
through adequate technological processes. The pulp condenses
the nutrients, the flavor, color and aroma of the fruit from
which it is extracted and from this obtaining 100% natural
fruit juice, really nutritious; the basis for an ice cream, a
dessert, a complement in a recipe and jam/marmalade, among
others products. The SAS Pulps are obtained from fruits that
are healthy, clean and free of parasites, toxic residues from
pesticides and animal or vegetal remainders. Fruits that have
reached a suitable level of maturation, and therefore have an
aroma, color and characteristic flavor as well as a firm
texture, a high quality pulp is obtained.
The treatment of the fruit includes a meticulous selection; a
process of sterilizing, peeling and separation of seeds and
rinds, in order to package the pulp (edible part of the fruit)
and to freeze it at a temperature of - 20 degrees Celsius.
Pasteurization and the conservation with sugar of the
pasteurized pulp are also used, in this case the product does
not require freezing, which is more comfortable from the point
of view of storage and usage in the preparation of natural
juices.
The concentrated pulps are diluted with water or milk for the
preparation of juice or sherbets in a proportion of 1 to 3 or
in a greater dilution in the elaboration of refreshments. The
frozen pulps do not have any preservatives, they maintain the
flavor and nutritional characteristics of the fruit from where
they are extracted and their shelf life is one year. For the
preparation of the juice simply defrost the pulp, add water in
the proportion indicated above and sugar to taste, obtaining a
100% natural juice. The pasteurized sweetened pulp does not
require freezing, which allows it to remain at room
temperature without altering their characteristics for a term
of three months and if it is refrigerated up to six months.
The fruit consumption has multiple benefits, as it is widely
known; they are an indispensable fiber source for the good
functioning of the digestive system, they have important
levels of vitamin A, E and C, proteins, natural sugars, water
and do not contain cholesterol. The pulps preserve all these
benefits, in addition they assure the continuous availability
of each variety of fruit, their easy disposition and their
consumers do not have the problem of over maturation and the
damage of the fresh fruit that is not consumed immediately.
