Contact Us

Commercial Overseas Trade

9, 6th Street, Johannesburg, South Africa

Mobile : +27-732093518

Phone : +27-110787251

E-mail : commercialoverseastrade@gmail.com


Fruit Purees

Fruit Purees

We use only organically grown fruits to get the pulp, essential for the manufacturing of fruit purees. Being a blue-chip firm in this arena, we have set strong tie-ups with the leading e-commerce merchants who work for us and guarantee safe and secure transactions. We have a capacious warehouse facility that assists us completely in making stock and furnishing varied requirements of the clients. Also, our facility is equipped with modern storage amenities.



Apricot Puree

Apricot Puree
Aseptic Apricot Puree is prepared from ripened, washed, sorted, peeled and pitted apricots. The fruit is pureed and passed through finishers to achieved desired texture. The product contains no preservatives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 2.70 - 3.20

Brix : 9.5 - 12.5 Degree

Specific Gravity : 1.038 - 1.051

Viscosity : 15.0 - 17.0 cm/min (Bostwick at 70 Deg. F)

Color : Yellow-orange, typical of apricots


Black Puree

Black Puree
Description : Aseptic Seedless Black Currant Puree is prepared from ripened, washed and sorted black currants. The product contains no preservatives and no additives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 2.20 - 2.60

Brix : 9.0 - 16.0 Degree

Specific Gravity : 1.036 - 1.065

Viscosity : 6 - 10 cm/min (Bostwick at 70 Deg. F)

Color : Very dark purple, typical of cooked black currants

Aroma : Typical of cooked black currants, product is free of rancid, musty, and objectionable odors

Flavor : Typical of cooked black currants, product is free of rancid, stale, bitter, musty, and objectionable flavors

Defects : Free from foreign material


Blackberry Puree

Blackberry Puree
Description : Aseptic Seedless Blackberry Puree is prepared from ripened, washed and sorted varietal blackberry varieties. The product contains no preservatives and no additives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 2.80 - 3.80

Brix : 9.0 - 16.0

Specific Gravity : 1.036 - 1.065

Viscosity : 11 – 24 cm/min (Bostwick at 70 Deg. F)

Color : Dark purple, typical of cooked blackberries


Blood Orange Puree

Blood Orange Puree
Blood Orange Puree is prepared from Blood Orange Juice and Orange Pulp. The product contains no preservatives and no additives.

pH : 3.0 - 3.4

Brix : 8.0 - 12.0

Specific Gravity : 1.020 - 1.060

Viscosity : > 24 cm/1 min (Bostwick viscosity)

Color : Orange to light red


Blueberry Puree

Blueberry Puree
Description : Aseptic seedless blueberry puree is prepared from ripened, washed and sorted blueberries.Blueberries are harvested in early July through mid September. The product contains no preservatives and no additives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 2.80 - 3.80

Brix : 10.0 - 16.0 Deg

Specific Gravity : 1.040 - 1.066

Viscosity : 12 - 24 cm/min (Bostwick at 70 Deg F)

Color : Typical of cooked blueberries


Boysenberry Purees

Boysenberry Purees
Description : Boysenberry Puree is prepared from ripened, washed and sorted boysenberries. Puree may be made from fresh berries during the harvest in July; or it may be made from frozen puree stock during the off season months. The product contains no preservatives and no additives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 3.00 - 3.60

Brix : 10.0 - 15.0

Specific Gravity : 1.040 - 1.061

Viscosity : 12.0 – 24.0 cm/min (Bostwick at 70 Deg F)

Color : Dark red, typical of boysenberries


Cranberry Puree

Cranberry Puree
Description : Seedless Cranberry Puree is prepared from ripened, washed and sorted cranberries. The product contains no preservatives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 2.30 - 2.90

Brix : 6.0 - 9.0 Degree

Specific Gravity : 1.057 - 1.074

Viscosity : 11.0 - 15.0 cm/60 sec (Bostwick at 70 Deg. F)

Color : Bright medium to dark red, typical of cooked cranberries


Dark Sweet Cherry Puree

Dark Sweet Cherry Puree
Description : Sweet Cherry Puree is prepared from ripened, washed, pitted and sorted Dark Sweet and Royal Anne cherries. Puree may be made from fresh cherries during the harvest months of July and August; or it may be made from frozen puree stock during the off season months. The product contains no preservatives and no additives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 3.70 - 4.3

Brix : 19.0 - 26.0 Deg

Specific Gravity : 8.98 – 9.24 lbs/gal

Viscosity : 10.0 – 20.0 cm/min (Bostwick at 70 Deg. F)

Color : Dark red, typical of Dark Sweet and Royal Anne Cherries


Grapefruit Puree

Grapefruit Puree
Grapefruit Puree is prepared from Ruby Grapefruit Juice and Grapefruit Pulp. The product contains no preservatives and no additives.

pH : 3.0 - 3.4

Brix : 8.0 - 12.0 degree

Specific Gravity : 1.020 - 1.060

Viscosity : > 24 cm/1 min (Bostwick viscosity)

Color : Light pink to light red


Italian Plum Puree

Italian Plum Puree
Description : Aseptic Plum Puree is prepared from ripened, washed, pitted and sorted purple plums. Plums are harvested in September. The product contains no preservatives and no additives.

Process : Aseptic puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations

pH : 3.01 - 3.60

Brix : 14.0 - 24.0

Specific Gravity : 1.057 – 1.074

Viscosity : 11.0 – 17.0 cm/60 sec (Bostwick at 70 Deg. F)

Color : Brownish-red, typical of cooked plums


Mango Puree

Mango Puree
Mango is prepared from mangos. The product contains no preservatives and no additives.

pH : 3.0 - 4.0

Brix : 13.0 - 18.0 Deg.

Specific Gravity : 1.05 - 1.08

Color : Yellow with orange tones, typcial of cooked mango


Passionfruit Puree

Passionfruit Puree
Description : Passionfruit Puree is prepared from ripened yellow passionfruit. The product contains no preservatives and no additives.

Process : Puree is pasteurized at 190°F or higher for a minimum 20 seconds. Puree is cooled and aseptically packaged. Aseptic puree is guaranteed to comply with FDA, Juice HACCP: 21 CFR Part 120, applicable state and local laws and regulations.

pH : 2.8 - 3.3

Brix : 11.0 - 14.0 Deg

Specific Gravity : 1.044 - 1.057

Color : Bright yellow