Guava Pulp Supplier in India: A Buyer's Guide to Grades, Brix and Pricing

White pulp vs pink pulp: pick before you price

The first thing every buyer should decide, before asking anyone for a quotation, is whether they need white-fleshed pulp or pink-fleshed pulp. They are not interchangeable, and paying for the wrong one is the single most common early mistake in guava sourcing.

Pink pulp comes from pink-fleshed cultivars like Lalit and Taiwan Pink. It carries the fruit's natural pigment, which survives moderate cooking. This is the pulp you want for colour-forward beverages, ice cream, popsicles, sorbet, mousse, and any product where the guava is the visible hero. It costs slightly more per kilogram because the fruit itself is priced higher.

White pulp comes from Allahabadi Safeda and similar cultivars. It is milder in colour, slightly more neutral in flavour, and cheaper per kilogram. This is the pulp you want for confectionery centres, bakery fillings, clear or lightly cloudy nectars, and any application where you plan to add colour, layer other flavours, or where the guava is a supporting note rather than the visible star.

If a supplier does not distinguish between the two on their spec sheet, that is a soft signal about how much attention they pay to grade. Ask.

Specs to ask every supplier for

A serious pulp buyer never orders on price alone. There are six specifications that decide whether the pulp will work in your factory, and every supplier should be able to hand them to you before you place a trial order.

• Brix (total soluble solids) — for guava pulp this typically sits between 8 and 12 degrees Brix depending on cultivar and season. Higher Brix means more natural sugar, less water, and usually a higher price.
• Acidity, expressed as percentage citric acid — usually 0.3 to 0.6 percent. This affects taste balance and preservation.
• pH — usually 3.7 to 4.2 for guava. Matters for shelf life and for compatibility with dairy or gelling systems.
• Consistency — measured in centimetres of flow (Bostwick) or simply as a viscosity band. Beverage buyers want a specific flow rate; jam and filling buyers want a thicker cut.
• Sieve size / mesh — the finer the sieve, the smoother the pulp. 0.5 mm mesh is standard for beverage-grade; coarser is fine for bakery.
• Absence of added colour and added preservative, unless you have specifically requested them. Ask the supplier to state this in writing on the spec sheet.

Aseptic vs frozen vs canned: which packing fits your operation

The packing format changes your economics far more than most buyers realise. It affects shelf life, cold-chain cost, minimum viable order size and even the equipment you need in your own kitchen.

Extra notes on packing

An aseptic drum is by far the cheapest per kilogram, but you need to be able to move 200 kg within roughly four weeks of opening — the drum is sterile until you break the seal, and after that it behaves like any opened food product.

Frozen pouches are the most flexible for a mid-sized kitchen. You draw down one kilogram at a time, thaw overnight in the chiller, and use it. The trade-off is cold-chain cost across the supply chain.

Canned or hot-fill jars are the easiest to store but the most expensive per kilogram of pulp inside. They make sense for retail or for a kitchen without freezer capacity.

Indicative price bands in the Indian market

Prices move with season, cultivar, packing and volume. The bands below are indicative of the broader Indian bulk guava pulp market — not Amroodwala's quoted rates. Use them as a sanity check when a supplier gives you a number.

Documentation checklist

Before you release a purchase order to any pulp supplier in India, you should have all of the following on file. If a supplier hesitates on any of them, walk away.

• FSSAI licence copy — the manufacturing licence, not just a trader registration.
• Product spec sheet stating Brix, acidity, pH, consistency, mesh and additive status.
• Certificate of Analysis (COA) per batch, generated from a lab test on that specific batch.
• Lot traceability — the ability to trace a specific pack back to a specific production date and, ideally, source orchard region.
• Nutritional information panel for the pulp, matching the spec sheet.
• Allergen statement, even if guava has no common allergens — you want it on record.

MOQ, lead time and how sampling should work

Minimum order quantity depends on packing. Frozen pouch orders can start reasonably small — often from 20 to 50 kilograms for a first order. Aseptic drum orders start at a full drum, so 200 kilograms minimum. Custom retail-ready jars start higher because tooling and label runs have to be recovered.

Lead time on a standard grade in season should be one to two weeks. Off-season pulp comes from stored aseptic drums and can ship faster. Custom specs — a specific Brix, a specific mesh, a specific pack size — realistically take three to four weeks the first time.

Sampling should be simple. A serious supplier will send you a 1 kilogram sample with the spec sheet and COA attached. You run it in your recipe, evaluate, and either place an order or ask for a revised spec. Any supplier who resists sampling is not the supplier for you.

Ready to talk specifics?

Amroodwala supplies guava pulp and related products to juice brands, hotels, cafés, cloud kitchens, bakeries, sweet shops and gifting partners across India. If you have a spec in mind — or want help defining one — send the details across and we will respond with a straight answer on availability, packing and lead time.