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Juice Concentrates

Mango Concentrate from Vietnam for beverage manufacturers

Mango Concentrate from Vietnam for beverage manufacturers, food processors and B2B importers. Request Brix, acidity, packaging and export documentation.

Mango Concentrate — ANV IMPEX JSC
Juice Concentrates

Mango Concentrate

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  • OriginVietnam
  • PackagingAseptic drums · bag-in-box by program
  • MOQOn request
  • DocumentsCO, COA, health, phytosanitary
  • Shelf life18-24 months
  • HS code2009.89
  • SKUANV-JC-MANGO

ANV prepares lot-specific compliance documents on request. Availability depends on product, factory and destination market.

Contact on WhatsAppsales@anvjsc.com
B2B overview

Mango Concentrate B2B specifications

Mango Concentrate — supplied for importers, distributors, food manufacturers and private-label buyers.

ANV coordinates sourcing, factory capability, packaging, export documentation and shipment terms by project scope.

Technical specifications

Typical values must be confirmed by final supplier specification and lot COA.

Parameter Target range Notes
Origin Vietnam Variety to confirm
Brix Puree 14–18°Bx; concentrate 28–32°Bx typical Confirm by COA
Acidity/pH Product-specific Confirm by lab
Viscosity Product-specific Important for beverage/dairy
Packaging Aseptic bag-in-drum Factory-specific
Shelf life 18–24 months Subject to validation

Mango puree and concentrate for beverage manufacturers

Mango concentrate is supplied to beverage manufacturers, juice and nectar brands, dairy processors and industrial food buyers.

Puree runs at 14-18 degrees Brix and concentrate at 28-32 degrees Brix, both confirmed by Certificate of Analysis. Acidity and pH are product-specific and confirmed by laboratory analysis. Viscosity is product-specific and matters for beverage and dairy applications, so it is agreed as part of the specification rather than left open. Supply is aseptic bag-in-drum, with bag-in-box available by programme under HS 2009.89.

Related routes for mango buyers

FAQ

Product FAQ

What Brix levels are available for mango puree and concentrate?

Puree is typically 14-18 degrees Brix and concentrate 28-32 degrees Brix, both confirmed by Certificate of Analysis. Acidity and pH are product-specific and confirmed by laboratory analysis.

Is viscosity specified for beverage and dairy use?

Yes. Viscosity is product-specific and matters for beverage and dairy applications, so it is agreed as part of the specification rather than left open.

How is mango concentrate packed for export?

Aseptic bag-in-drum, with bag-in-box available by programme, under HS 2009.89. Shelf life is 18-24 months subject to validation.

Ready to source from Vietnam?

Send product, volume, packaging and destination details. ANV will confirm feasibility, documents and the next quotation step.

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B2B procurement note

What buyers can confirm before ANV prepares a quotation

ANV quotes food export projects by product scope, packaging format, order volume and destination market. Clear request details help the export team match the right facility documents, sample route and shipment terms before commercial pricing is issued.

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