Produced by: Regional Office for Latin America and the Caribbean
Title: Technical manual on small-scale processing of fruits and vegetables...

This chapter will present the raw materials, auxiliary materials, equipment and processing operations for a series of products preserved by means of different home-processing or small-scale industrial techniques. Part of the many possibilities offered by this activity will thus be illustrated, and the significance of their development in different communities possessing the necessary resources will be shown.

Mango and guava nectar

Raw material

- Mature mangoes and guavas

- Sugar

- Lemon juice or citric acid

- Water

Materials and equipment

- Aluminium pot with lid.

- Pulper.

- Capper.

- Crown corks and glass bottles.

- Kitchen utensils: wooden spoons, knives, funnel, skimmer, chopping blocks, an assortment of plastic containers and kitchen cloths.

- Source of heat.

Processing

- Wash the mangoes and guavas in clean water.

- Drain.

- Peel the mangoes and separate the pulp from the pit. Cut the guavas in four sections and blanch them in boiling water for 3 to 10 minutes, according to their degree of maturity.

- Extract the mango and guava pulp by means of the pulper.

- Mix the ingredients as described below:

Boiling water: 1 litre per kilo of pulp.

Sugar: 200 g per kilo of pulp.

Lemon juice: 2 spoonfuls per kilo of pulp.

- Boil the water with the lemon and sugar, and then add the pulp, so that the mixture has a 19% solids concentration, measured by means of a refractometer, and a pH value between 3.5 and 3.8.

- Remove the foam with a skimmer.

- Pack while it is still hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles.

- Let the bottles cool.

- Label and store.
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