Food & Beverages
Our companies have done processing for world and domestic top
beverage companies. We have dedicated ourselves to the
development of agro processing and have evolved an
integrated approach .We processed the highest quality
products in conjunction with strict quality control
guidelines. Because of our high quality standards and
reliable delivery schedules, we have been able to build and
maintain a solid customer base.
Our sister concern company Srini Food Park is India’s First
Mega Food Park nestled in a sprawling 147-acre space, This
state-of-the-art facility provides world-class facilities
for pulping, IQF, bottling, tetra packing, modular cold
storage, warehousing and advanced testing lab. It enables
basic and supply chain infrastructure, cluster farming and
is ably backed by field collection centers, self-help groups
and individual farmers.
From seed to shelf, Srini Food Park facilitates end-to-end
food processing with beneficial forward and backward
linkages. On par with techno-intensive software parks, this
new-age facility is equipped with Central Processing Centre
and Primary Processing Centres. It aims at becoming a
pioneering infrastructure enabler and facilitator for the
Food Processing Industry.
- Cleaning / grading / sorting
- Weighing & Packing
- Cold rooms
- Tamarind processing
- Ripening chambers
- Reefer vans
- Mobile pre-coolers
- Collection vans
Microbiology Characteristics
- Multi fruit processing line-aseptic filling
- Sorting / grading / washing
- Cold storage (Modular multi-product RH controlled with
– 20 to + 18
C)
- Individual quick freezing
- Dry warehousing
- Copacking facility – tetra pack & pet bottling line
- Labelling
- Repackaging
Operating Model:
- Leasing of Juice line to interested parties; Preference will be
given to new
entrepreneurs at any given time
- Lease would not be on a dedicated or exclusivity model to
encourage new players
in the market.
- Customers for Tetrapak facility would bring the packing material
that is
preordered from Tetrapak with there packing design, recipes and
raw material
(Pulp, Sugar, and any other additives) and pay per pack
processing charges.
Plant and Machinery:
- Sugar Syrup preparation
- Pulp Dumping
- Blending section with recipe management
- Homogenizer
- De-aerator
- Sterilizer
- CIP equipment
- Tetrapak Filler
- Bottle Filler
- Tetrapak Filler will be refurbished TBA19 model that can fill
7500 PPH of 200 ML
slim pack.
Frozen Fruits & Vegetables
Frozen Fruits & Vegetables
Definition
Fresh Green Beans prepared by cutting, thorough washing,
rapid
frozen & packaged under good manufacturing practices.
Physical Characteristics
- Color : Characteristic of fresh green beans Free from
freeze injury (Brown Spots)
- Cutting Size : Based on customer requirement
- Flavor : Natural
- Chemical Characteristics
- Color : Free of color additives
- Pesticide Residual : According to Codex Alimentarius
- Heavy Metal : According to Codex Alimentarius
Microbiology Characteristics
- Total Aerobic Plate Count : 100.000 cfu/gm
- Yeast & Mold : 50 cfu/gm
- Coliform : 100 cfu/gm
- E. Coli Negative
Packing & Storage
- Packing : Packaged in polyethylene bags inside plastic
sack packaging weighing 35 kgs (or) Packaged in
polyethylene bags inside carton box packaging weighing
10 kgs
- Shelf life : 6 - 8 months from production date
- Storage & Shipping : Store at - 18°C
Condition
During transport - 10°C for the first 7 days- 18°C for more
than 7 days
Frozen Mixed Vegetables
Definition
Mix of Fresh Vegetables prepared by thorough washing, thermal
treatment (enough to de-activate oxidation enzymes), rapid
frozen, and packaged in good manufacturing practices and
hygienic conditions
Physical Characteristics
- Color : Characteristic of the product as ingredients As
fresh color of each ingredient
- Cutting Size : From 2.0 - 3.5 cms
- Flavor : Natural
Chemical Characteristics
- Color : Free from color additives
- Pesticide Residual : According to Codex Alimentarius
- Heavy Metal : According to Standards
Microbiology Characteristics
- Total Aerobic Plate Count : 100.000 cfu/gm
- Yeast & Mold : 50 cfu/gm
- Coliform : 100 cfu/gm
- E. Coli Negative
Packing & Storage
- Packing : Packaged in polyethylene bags inside plastic
sack packaging weighing 35 kgs (or) Packaged in
polyethylene bags inside carton box packaging weighing
10 kgs
- Shelf life : 18 months from production date
- Storage & Shipping : Store at - 18°C
Condition
During transport - 10°C for the first 7 days- 18°C for more
than 7 days
Frozen Okra
Definition
Fresh Okra in maturation stage, prepared by removing crown,
thorough washing, rapid frozen & packaged in good
manufacturing practices.
Physical Characteristics
- Color: Characteristic of fresh Okra - Free from freeze
injury (brown spots)
- Size : Extra Less than 1.5 cm based on customer
requirement
- Flavor : Natural
Chemical Characteristics
- Color : Free from color additives
- Pesticide Residual : According to Codex Alimentarius
- Heavy Metal : Arsenic not more than 0.1ppm Lead not more
than 0.2 ppm
Microbiology Characteristics
- Total Aerobic Plate Count : 100.000 cfu/gm
- Yeast & Mold : 50 cfu/gm
- Coliform : 100 cfu/gm
- E. Coli Negative
Packing & Storage
- Packing : Packaged in polyethylene bags inside plastic
sack packaging weighing 35 kgs (or) Packaged in
polyethylene bags inside carton box packaging weighing
10 kgs
- Shelf life : 18 months from production date
- Storage & Shipping : Store at - 18°C
Condition
During transport - 10°C for the first 7 days- 18°C for more
than 7 days
Fresh Fruits & Vegetables
Aiva Ventures has designed a comprehensive backward linkage by tying up
with farmers and traders to procure quality raw material from the farms.
- 703,000 MT of Mango produced annually in the catchment area
- Tie-up with 500 Farmers in the catchment area for sourcing of
quality raw produce
We are an ISO 22000 organization having SGF Membership and our
procurement strategy includes:
- We are an ISO 22000 organization having SGF Membership and our
procurement strategy includes:
- Pack-houses in two of the largest F&V clusters in India – Nuzvid &
Tirupati
- Collect and supply raw material directly to Fresh Market and to
Units at Srini Food Park
- State-of-the-art Pack-houses to ensure proper post harvest
management
- Facilities for Washing, Drying, Grading, Packaging, Ripening, VHT,
etc. based on products at each Pack-house specifically designed to
process other fruits & vegetables for domestic and other export
markets
- Includes components like CA Chambers, Ripening Chambers, Pre Cooler
and Cold Storages
- Aimed to provide assured market to farmers and farmer cooperatives
for utilizing facilities on a pay per use basis
- Facilities for storage and transportation like the cold store, refer
trucks, etc.
| Parameters |
Mango |
Banana |
Sweet Orange |
Guava |
Papaya |
Pomegranate |
| Appearance |
Fresh, Medium |
Fresh, Medium |
Fresh, Medium |
Fresh, Medium |
Fresh, Medium |
Fresh, Medium |
| Color |
Golden Yellow |
Green |
Green |
Green |
Green |
Re/Yellowish Red |
| Taste |
Characteristic |
Characteristic |
Characteristic |
Characteristic |
Characteristic |
Characteristic |
| Storage |
13-16°C |
10-13°C |
13-16°C |
7-10°C |
10-13°C |
5-10°C |
| Size |
| Weight/Price |
500-800 gm |
180-200 gm |
250-300 gm |
200-250 gm |
500-800 gm |
200-250 gm |
| Diameter |
120-135 mm |
38-42 mm |
70-90 mm |
70-90 mm |
120-150 mm |
70-90 mm |
| Parameters |
Okra |
Brinjal |
Gherkins |
Beans |
Green Chilly |
Drum Stick |
| Appearance |
Tender, Medium |
Tender, Medium |
Tender, Medium |
Tender, Medium |
Tender, Medium |
Fresh, Long |
| Color |
Green |
Purple |
Green |
Green |
Green |
Green |
| Taste |
Characteristic |
Characteristic |
Characteristic |
Characteristic |
Characteristic |
Characteristic |
| Storage |
7-10°C |
8-12°C |
7-10°C |
7-10°C |
7-10°C |
8-12°C |
| Size |
| Length |
500-800 gm |
180-200 gm |
45-50 gm |
80-100 gm |
100-120 gm |
300-500 gm |
| Diameter |
20-23 mm |
22-27 mm |
20-25 mm |
8-10 mm |
8-10 mm |
10-15 mm |
Fruit Pulp & Concentrates
Tomato Paste(H.B)
Definition
Tomato Paste is prepared by concentration of the liquid
obtained from mature Tomato, (Lycopesicum Sp.). The liquid
is strained and prepared to exclude skins and other hard
substances in the finished product according to quality
standards.
Physical Characteristics
- Color : Red
- Texture : Smooth texture and homogenized
- Flavor & Taste : Natural flavor of Tomato and free from
burned, cooked or any off flavor taste
- Appearance: Tomato Paste is processed without pips,
seeds and peel
Chemical Characteristics
- Brix : 36/38° As sucrose
- pH: ≤ 4.5 At 12.5° Brix
- Acidity %: ≤ 3.0% As citric acid
- Color: 2.0 1.9 Summer season
Winter season
- Bostwick: 7 - 11 cm. 30 sec. at 12.5 Brix & temperature
20°C.
- Black Specks: 0/2/5
> 1.0 mm 0.5 – 1.0 mm < 0.5 mm
Large
Medium
Small
- Howard Mould Count: 50% Maximum
- Positive Fields: 8% At Brix
Microbiology Characteristics
- Aerobic Plate Count : 100.000 cfu/gm
- Yeast : 0 cfu/gm
- Mould : 0 cfu/gm
- Anaerobic Bacteria : 0 cfu/gm
Packing & Storage
- Packing : In aseptic bags inside steel drum, 4 drums on
each pallet
- Shelf life : 24 months from production date
- Storage : In cool and dry place; store in ambient
temperature (+25°C); Protect from moisture and direct
sun light Consume once the bag is opened or keep frozen
Free of preservative or artificial colors
Tomato Paste(C.B)
Definition
Tomato Paste is prepared by concentration of the liquid
obtained from mature Tomato, (Lycopesicum Sp.). The liquid
is strained and prepared to exclude skins and other hard
substances in the finished product according to quality
standards.
Physical Characteristics
- Color : Red
- Texture : Smooth texture and homogenized
- Flavor & Taste : Natural flavor of Tomato and free from
burned, cooked or any off flavor taste
- Appearance: Tomato Paste is processed without pips,
seeds and peel
Chemical Characteristics
- Brix : 36/38° As sucrose
- pH: ≤ 4.5 At 12.5° Brix
- Acidity %: ≤ 3.0% As citric acid
- Color: 2.0 1.9 Summer season
Winter season
- Bostwick: 7 - 11 cm. 30 sec. at 12.5 Brix & temperature
20°C.
- Black Specks: 0/2/5
> 1.0 mm 0.5 – 1.0 mm < 0.5 mm
Large
Medium
Small
- Howard Mould Count: 50% Maximum
- Positive Fields: 8% At Brix
Microbiology Characteristics
- Aerobic Plate Count : 50 cfu/gm
- Yeast : 0 cfu/gm
- Mould : 0 cfu/gm
- Anaerobic Bacteria : 0 cfu/gm
Packing & Storage
- Packing : In aseptic bags inside steel drum, 4 drums on
each pallet
- Shelf life : 24 months from production date
- Storage : In cool and dry place; store in ambient
temperature (+25°C); Protect from moisture and direct
sun light Consume once the bag is opened or keep frozen
Free of preservative or artificial colors
Alphonso Mango Pulp
Definition
Mango pulp is prepared by extracting the pulp obtained from
mature ripe mango.Ripe fruit is processed in excellent
conditions by suitable means according to quality standards.
Physical Characteristics
- Color : Yellow to light golden yellow
- Texture : Smooth texture and homogenized
- Flavor & Taste : Natural flavor of Mango and free from
burned, cooked or any of flavor taste
- Appearance: Characteristic
Chemical Characteristics
- Brix : 16 Min
- pH: 3.6 - 4.0
- Acidity %: 0.45 - 0.75 As citric acid
Microbiology Characteristics
- Aerobic Plate Count : 0 cfu/gm
- Yeast : 0 cfu/gm
- Mould : 0 cfu/gm
- Anaerobic Bacteria : 0 cfu/gm
Packing & Storage
- Packing : In aseptic bags inside steel drum, 4 drums on
each pallet
- Shelf life : 24 months from production date
- Storage : In cool and dry place; store in ambient
temperature (+25°C); Protect from moisture and direct
sun light Consume once the bag is opened or keep frozen
Free of preservative or artificial colors
