Agriculture & food
Tropical fruit purée
Aseptic purée is fruit that has been pulped, heat treated and filled into a sterile bag inside a drum, so it keeps at ambient temperature without preservatives. For a beverage or dairy manufacturer that removes the cold chain from the equation entirely.
How it leaves the country.
- Aseptic bag in drum
- The standard industrial format. Sterile bag inside a steel or fibre drum, shipped ambient, opened once and used.
- Frozen purée
- Blocks or pails in a reefer. Closer to fresh in character and it puts you back into the cold chain at every step.
- Concentrate
- Water removed, so freight per unit of fruit falls sharply. It also changes the flavour, and not always for the better.
- With or without seeds and fibre
- Sieved to a specified mesh or left with pulp. It is a specification line rather than a default.
How it is graded.
Bought on numbers a beverage formulator can dose against, and judged on whether the fruit still tastes like itself after the heat treatment.
- Brix
- Soluble solids, the primary commercial figure. It drives both the price and how the purée behaves in a formulation.
- Acidity and pH
- Decides the flavour balance and it is part of what makes the product safe. Both belong on the certificate for the shipped lot.
- Variety
- Mango varieties differ enormously in flavour and colour. Naming the variety is the difference between a repeatable product and a lottery.
- Colour
- Heat dulls colour, and how much depends on the process. This is where a good aseptic line separates itself from a poor one.
- Pulp and mesh
- How finely it was sieved. It changes mouthfeel and it changes whether the purée blocks a filling line.
- Commercial sterility
- The whole basis of the ambient format. It is a validated process rather than a claim, and the validation is what you audit.
How it is packed.
- Aseptic bags in drums
- The bag is the sterile barrier and the drum is protection. A punctured bag is a lost drum, so handling matters more than the drum's appearance suggests.
- Ambient shipping
- No reefer, which is the commercial point. Dense product, so the container weighs out before it fills.
- Once opened
- The sterile barrier is gone and the purée behaves like fresh fruit. Drum size should match what you can use rather than what is cheapest per kilo.
- Frozen alternative
- Reefer at frozen temperature with a recorder. Different economics and different risk.
Where it grows.
East Java
Java
Fruit growing with established processing and a route through Surabaya.
West Java
Java
Processing capacity close to Jakarta and to the laboratory infrastructure aseptic production needs.
Lampung
Sumatra
Large-scale fruit agriculture with integrated processing.
Bali and Lombok
Bali
Smaller producers, more variety-specific, oriented to premium and speciality buyers.
Origins with a protected name.
Names the trade contracts on, most of them on the Indonesian register of geographical indications.
Documentation, where applicable.
- HACCP certificate
- An aseptically processed food, so the sterilisation validation and the filling environment are the centre of the audit.1
- Certificate of analysis
- Brix, pH, acidity and commercial sterility on the shipped lot rather than a typical figure.
- Halal certificate
- Standard for Indonesian food exports and required for several destination markets.2
- Certificate of origin
- Which form applies depends on the destination and the preference scheme in force with Indonesia.
Questions buyers ask.
Why aseptic rather than frozen?
Because it removes the cold chain, which is a large cost and a large risk on a long ocean route. Frozen is closer to fresh in character, and you pay for a reefer and carry the risk of a temperature break.
Does the variety really matter?
For mango especially, yes. Varieties differ in flavour, colour and acidity enough that a beverage made from one is a different product from the same recipe made with another. Name it in the contract.
How long does an opened drum last?
Once the sterile barrier is broken it behaves like fresh fruit and needs to be used quickly under refrigeration. Match the drum size to your batch size rather than buying the cheapest format.
Can I get purée without added sugar or acid?
Usually yes, as a single-strength purée, and say so explicitly because some standard products are adjusted. Anything added has to appear in your own ingredient declaration.
What does your service cost?
Five per cent of the order value, paid by you and never by the factory. A factory audit starts at $250 depending on location. We work with orders from $10,000 per shipment.
Tell us what you need.
Give us the specification and the destination port. We come back with producer options and an indicative price. Our fee is 5 % of the order value, paid by you and never by the factory.
Sources
- 1General principles of food hygiene and the HACCP system. Codex Alimentarius, FAO and WHO. Checked 3 August 2026.
- 2Badan Penyelenggara Jaminan Produk Halal. BPJPH, Ministry of Religious Affairs, Republic of Indonesia. Checked 3 August 2026.