The puree is obtained from bananas of Costa Rica. In the process ascorbic acid is added for stabilizing color. The puree is subjected to a heat process, to acquire a high quality aseptic banana puree.
|Steel drum with PE in liner and aseptic bag; 250 kg net weight|
|Storage temperature||0 to 5 °C to maintain best quality|
|Carton-bin with PE in liner and aseptic bag; 1000 kg net weight|
|Flavor||typical, full flavored|
|22 +/- 2|