From Ratnagiri Alphonso to Mango Pulp: How It’s Made
Alphonso pulp begins with the fruit itself — and understanding the difference between harvest maturity and eating ripeness is the first part of the story.
1. Mature Alphonso is harvested
Ratnagiri Alphonso mangoes can be harvested while they are still green once they have reached the appropriate stage of maturity. A mango does not need to be golden yellow on the tree to be mature enough for harvest.
This distinction is important: harvest maturity and eating ripeness are different stages.
2. Sorting and handling
After harvest, the mangoes are handled and sorted. The fruit needs to be suitable for the next stage of the journey, with attention to condition and maturity.
3. Ripening
The mangoes are allowed to ripen. As Alphonso ripens, its colour, aroma, softness and flavour develop. This is why a mango harvested green can later become the familiar golden Alphonso you know.
4. Preparing the ripe fruit
Once the mangoes reach the appropriate ripeness for processing, they are prepared for pulp production. The fruit is cleaned and the edible flesh is separated from the skin and stone.
5. Pulp extraction
The ripe Alphonso flesh is processed to produce a smooth mango pulp. The objective is to capture the characteristic flavour, colour and texture of the fruit in a convenient form.
6. Packing
The finished pulp is packed in food-safe packaging and prepared for storage and distribution. Proper handling at this stage helps protect the product until it reaches the customer.
Why the journey matters
Good mango pulp starts with good fruit. The variety, origin, maturity, ripening and handling all form part of the final product.
For Kokan Development, the Ratnagiri connection is important because the story begins in the region where the Alphonso grows — not at the point where the finished bottle reaches a shelf.