Family Caricaceae Botanical name Carica papaya

The papaya can weigh up to 9 kg and can be up to 80 cm long. The enzyme papain contained in the “papaya” promotes digestion and a breakdown of fat in the body. The effects of papain can be used intentionally in the kitchen: Raw meat becomes tender if it has been covered with strips of papaya before cooking or frying.

Specification:

Size 15 mm x 15 mm x 15 mm Variety Red Lady, Maradol, Others Origin THAILAND Ingredients:   Physical Quality Brix (By refractometer, typically : > 9.0

Microbiological Requirements on Fruit:

Total Plate Count/g. < 100,000 Coliforms/g. < 100 E.coli/g. < 10 Salmonellae/25g absent Enterobacteriaceae/g < 100 Yeast & Moulds/g < 1,000  Colour Colour typical of the variety Texture Uniform firm but not hard, no excessive soft or mushy dice Flavour Not weak or watery, no musty or stale / fermented taints Temperature - 18 Degree C or below