Zain Natural Agro India Pvt Ltd

India’s Zain Natural Agro India Pvt Ltd lists 71 active products across fruit pulp, concentrates, powders, vegetable pastes, juices, corn and tomato derivatives. The catalogue includes items such as Apple Pulp, Alphonso Mango Pulp, Banana Concentrate, Carrot Pulp, various frozen fruit pulps, IQF Sweet Corn, and Apple Cider (HS code 2209.00). The supplier’s top categories are Fruit Pulp, Fruit Concentrates, Fruit Powder, Processed Vegetable Pastes & Purees, Fruit Juices, Corn, Tomato Paste & Purees, and Apple Cider Vinegar. Products are identified by their specific type (e.g., frozen, aseptic, canned) and material description where provided. The active product count of 71 reflects a broad portfolio within the processed fruit and vegetable segment.

The Apple Cider entry specifies fermented apple juice with 5 % acetic acid, classified under HS chapter 22 for fermented beverages. Other entries such as Ginger Paste, Green Chili Paste, and Tomato Paste variants follow standard food‑grade processing conventions. The list also contains specialty items like Pink Cherry Powder and Litchi Concentrate, indicating capability for both liquid and dry fruit derivatives. While no specific certifications are listed, the product range aligns with typical export requirements for processed fruit and vegetable foods. The catalogue covers both bulk frozen formats and aseptic packaging, suitable for long‑distance shipping.

The catalogue enumerates concrete product types: fresh and frozen fruit pulps (e.g., Apple Pulp, Frozen Kiwi Pulp), fruit concentrates (e.g., Apple Juice Concentrate, Orange Juice Concentrate), dry powders (Pink Cherry Powder), vegetable pastes (Ginger Paste, Green Chili Paste, Tomato Paste), and specialty fermented products such as Apple Cider. In the fruit pulp segment, industry practice targets a soluble solids range of 10‑15 % Brix, moisture content of 80‑85 % and particle size below 2 mm, while frozen formats are typically shipped in 20 kg bulk bags or 1 ton containers. Fruit concentrates are normally concentrated to ≥ 65 % Brix, with acidity adjusted to 0.2‑0.5 % citric acid and a moisture ceiling of 12 %. Fruit powders such as Pink Cherry Powder are dried to ≤ 8 % moisture, milled to < 250 µm, and often packed in 25 kg food‑grade bags. Vegetable pastes generally have a pH of 3.5‑4.5, total soluble solids around 12‑15 %, and are either canned (400 g‑2 kg) or packed in bulk polyethylene bags. Apple Cider, listed with HS 2209.00, conforms to fermented beverage standards with a minimum acetic acid level of 5 % and residual sugars below 2 %. The product suite reflects typical processing lines used by Indian exporters for both bulk and retail markets.