https://www.visgoenterprises.in Latest Products Sat, 14 Mar 2026 10:37:14 +0530 en-us https://www.visgoenterprises.in https://www.visgoenterprises.in/mango-pulp.htm https://www.visgoenterprises.in/mango-pulp.htm Thu, 30 May 2024 00:00:00 +0530 https://www.visgoenterprises.in/pickles.htm https://www.visgoenterprises.in/pickles.htm Thu, 30 May 2024 00:00:00 +0530 https://www.visgoenterprises.in/tomato-products.htm https://www.visgoenterprises.in/tomato-products.htm Thu, 30 May 2024 00:00:00 +0530 https://www.visgoenterprises.in/pickled-gherkin.htm https://www.visgoenterprises.in/pickled-gherkin.htm Thu, 14 Aug 2025 00:00:00 +0530 Our Indian pickled gherkins are made from baby cucumbers that grow in natural conditions. These gherkins are carefully hand-picked and pickled using a combination of acetic acid, brine, vinegar, or other natural solutions. They are then left to ferment, either through immersion in an acidic solution or thorough souring by lacto-fermentation.   During the fermentation process, the gherkins undergo a natural transformation as beneficial bacteria convert the sugars into lactic acid. This process adds a tangy and slightly sour flavour while enhancing the taste profile of the gherkins.   Our pickled gherkins offer a unique and delightful taste experience. They provide a crisp and flavourful addition to sandwiches, salads, charcuterie platters, and various savoury dishes.   We take pride in using traditional methods to bring you the finest Indian pickled gherkins. Each jar reflects the authentic flavours derived from natural fermentation. Discover the exceptional quality and taste of our pickled gherkins today.   Features: Extended shelf life High nutritional content Source of iron   Other information: Gherkins in bulk: (Barrels / Drums - 240 L / 260L)   Gherkins are properly graded, sorted, culled, soaked and washed before being put into packaging medium in barrels (240L, 260L) of high density polyethylene certified for storage of food products. Media Gherkins Preserved in Acetic Acid Gherkins Preserved in Brine Grades Based on count per Kilo - 10/20, 20/30, 30/40, 40/60, 60/80, 80/100, 100/160, and 300+ Length of the Gherkins - 1-4 cm, 3-6 cm, 6-9 cm, 9-12 cm WE PACK THE FOLLOWING GRADES: GRADES :300+ 150/300, 80/150, 100/160, 20/60, 10/20, 5/20 PACKING :180  In Food Grade Drums 260l Barrel , 240lBarrel Both  And Non . Also In 10 Kg And 15 Kg Pails. MEDIUM: Vinegar , Acetic Acid And Salt Brine. Also We Pack According To Customers Specifications. SHIPMENT: Shipment Will Be 15 Days From The Date Of Confirmation Of Order. https://www.visgoenterprises.in/totapuri-mango-pulp.htm https://www.visgoenterprises.in/totapuri-mango-pulp.htm Thu, 14 Aug 2025 00:00:00 +0530 Totapuri mango pulp is extracted from high-quality and selected ripened Totapuri mango fruits. Totapuri mangoes primarily originated in Andhra Pradesh and later spread to the regions of Tamil Nadu, Karnataka, and other parts of India. Among the many varieties of mangoes in India, Totapuri mangoes are known for their unique shape, with a beak-like pointed end. They are golden yellow in color and are recognized by various names such as Bangalora, Ginimoothi, Kili Mooku, and Sandersha. Totapuri mangoes are highly regarded by mango pulp manufacturers for their processability. They have a larger size, smaller seed, and higher pulp content, making them ideal for extracting pulp for various applications in the food processing industry. Totapuri mangoes are seasonal fruits available from May to July, adding to their value and appeal. At Visgo Enterprises, we take pride in being one of the most trusted Totapuri mango pulp contract manufacturer in India. With a strong technical team and highly experienced professionals, we ensure the production of high-quality Totapuri mango pulp Our commitment to customer satisfaction extends to both domestic and international clients, as we export Totapuri mango puree worldwide. Whether you’re a consumer looking for the authentic taste of Totapuri mangoes or a business in need of premium mango pulp, choose Visgo Enterprises for exceptional quality and reliable supply. https://www.visgoenterprises.in/alphonso-mango-pulp.htm https://www.visgoenterprises.in/alphonso-mango-pulp.htm Thu, 14 Aug 2025 00:00:00 +0530 Alphonso mango pulp is extracted from high-quality and selected ripened Alphonso mango fruits. The fruit was introduced to India by a Portuguese explorer named Alfonso through Goa, and it subsequently spread to Ratnagiri in Maharashtra, Gujarat, and other parts of South India. Commonly known as Hapus or Hapoos in Maharashtra, Alphonso mangoes are highly sought after in international and domestic markets due to their rich flavour and sweetness. Alphonso mangoes are a seasonal fruit available from April until the end of June, making them highly valued. Due to their various applications in the food processing industry, Alphonso mangoes are widely preferred by mango pulp manufacturers in India. As one of the leading Alphonso mango pulp contract manufacturers in India. We produce high-quality Alphonso mango pulp. Our products cater to both domestic and international clients, as we supply Alphonso mango puree worldwide. Additionally, Alphonso mangoes are also grown in different regions of Karnataka, known for their exceptional flavour, taste, and richness. https://www.visgoenterprises.in/pickled-baby-corn.htm https://www.visgoenterprises.in/pickled-baby-corn.htm Thu, 14 Aug 2025 00:00:00 +0530 Baby corns or young corns or baby sweet corns are small and immature corns. It is eaten both raw and cooked preserved in acetic acid or Natural vinegar. https://www.visgoenterprises.in/pickled-jalapenos.htm https://www.visgoenterprises.in/pickled-jalapenos.htm Thu, 06 Jun 2024 00:00:00 +0530 Quality-graded jalapenos are harvested and pickled in the traditional way, preserving them in brine made of vinegar or saltwater infused with Indian herbs and spices. https://www.visgoenterprises.in/pickled-chillies.htm https://www.visgoenterprises.in/pickled-chillies.htm Thu, 14 Aug 2025 00:00:00 +0530 Harvested Quality chillies are graded and preserved in traditional method in Acetic acid or Brine or Vinegar without losing flavour for long storage. https://www.visgoenterprises.in/pickled-onion.htm https://www.visgoenterprises.in/pickled-onion.htm Thu, 06 Jun 2024 00:00:00 +0530 Harvested Quality Small Onion are graded and preserved in traditional method in Acetic acid or Brine or Vinegar without losing flavour for long storage. https://www.visgoenterprises.in/tomato-paste.htm https://www.visgoenterprises.in/tomato-paste.htm Thu, 14 Aug 2025 00:00:00 +0530 Tomatoes are predominantly cultivated in Andhra Pradesh, Tamil Nadu, and Karnataka. The sorted tomatoes are then sent to the ripening chamber for the ripening process. The ripening process is done naturally to maintain the fresh flavour of the fruit. The tomatoes are then washed with chlorinated and freshwater to remove dust particles. The de-stoner machinery separates the peels and seeds and sends them out by a waste screw conveyor. The tomato pulp is collected in the pulp collection tank and then preheated at 85-90 degrees Celsius to inactivate microorganisms. The tomato puree is then passed through the evaporator to remove the water content from the pulp through a vacuum process. The tomato paste is passed through a magnetic trap, online strainer, and metal detector to eliminate foreign matter. Finally, the tomato paste is packed in aseptic bags and stored at a temperature-controlled warehouse. https://www.visgoenterprises.in/canned-tomato.htm https://www.visgoenterprises.in/canned-tomato.htm Thu, 14 Aug 2025 00:00:00 +0530 The sorted tomatoes are then sent to the ripening chamber for the ripening process. The ripening process is done naturally to maintain the fresh flavour of the fruit. The tomatoes are then washed with chlorinated and freshwater to remove dust particles. Tomatoes are preserved in acetic acid or Natural vinegar https://www.visgoenterprises.in/canned-cherry-tomato.htm https://www.visgoenterprises.in/canned-cherry-tomato.htm Thu, 06 Jun 2024 00:00:00 +0530 The process of canning cherry tomatoes involves selecting ripe tomatoes, blanching them briefly in boiling water, cooling them in cool water, peeling off the skins, sterilizing canning jars and lids, packing the tomatoes tightly into the jars with optional salt or citric acid, processing the jars in a water bath canner or pressure canner, allowing them to cool and form a vacuum seal, and storing the sealed jars in a cool, dark place.