Date of visit, company name, address, contact person

Company Name Profood International Corporation

Company Logo

Date of Visit January 27, 2018 (Saturday)

Company Address Maguikay, Mandaue City, Cebu
Ms. Jahm Son
Contact Person Tour Guide
gallery@profoodcorp.com
Company Business dried fruits, fruit preserves, purees, concentrates and
Line juices

Dried Mango Production Process

The figure below shows the process flow for the production of PIC’s dried mango. Fresh fruit are
sent by different farmers to the plant site. Ripe mangoes are hand-picked while the unripe mangoes
are separated to ripen. Ripe mangoes are sent to the main production site where most of operations
are done manually. The mangoes are washed in a conveyor overflowing with water. The washed
mangoes are peeled and sliced manually, seeds are separated also in this step. Pasteurization
follows where sugar is added in an open tank filled with sliced mangoes and water. The whole
slurry is allowed to boil before it is sent to the drier. The dried mangoes, which will stick or clump
together during drying, are separated by hand. Packaging then follows. In the packaging area,
workers will inspect the dried mangoes for foreign objects. Once these objects are separated, the
dried mangoes will be weighed and packed. The packed product will pass through a machine
detector for final checking. Packed dried mangoes who passed the final checking will be placed in
boxes, ready for delivery.
 Fruit

Fresh Fruit
Recieving

Ripening

Spent
Water Washing
Water

Peeling Peels

Slicing Seeds

Sugar
Pasteurization
Water

Drying

Packing

Dried
Mango

Figure 1. Dried Mango Production Process

 Similar to the dried mango production process, the riped mangoes are sorted, washed, and
peeled. Afterwards, the seed is separated from the pulp. The pulp is sent to the pulper which refines
the puree to the required level, while ensuring low degree of air absorption. The puree is fed to a
deaerator to remove air in the product and extend shelflife. Pasteurization follows where it’s goal
is to bring the microbial load down to a level that will not induce damaging bacterial or fungus
growth. Once cooled, the purees packed in their designated containters and stored before delivery.
 Fruit

Fresh Fruit
Recieving

Sorting

Spent
Water Washing
Water

Peeling Peels

Pulping Seeds

Deaerator

Sugar Pasteurization and

Water Cooling

Aseptic Filling and

Packing

Mango
puree

Figure 2. Mango Puree Production Process