New Technology to Process Mamey Sapote (Pouteria sapota) Pulp

Pouteria sapota is a delicious fruit very popular in Cuba. It is called Mamey in Havana but in other provinces like Santiago de Cuba they call it Sapote. Many people adore this fruit because its pulp can be eaten raw or it can be used to make sweet shakes by mixing and blending it with milk and sugar.

You can learn more about this fruit if you click on these links:

www.tropfruit.com/mwider.html

http://www.ftg.org/h...mamey_sapote-recipes.html

http://edis.ifas.ufl.edu/MG331

http://www.cdfa.ca.gov/phpps/pe/page27.htm

http://www.desert-tropicals.com/Plants/Sapotaceae/Pouteria_sapota.html

The problem with this fruit is that its pulp has never been conserved out of a freezer for more than 24 hours. Furthermore, even in a freezer, it can only last about 3 or 4 weeks maximum.

However, a young guy who was working at the Factory “La Avispa” in Santiago de Cuba in 1958 developed a method to conserve the pulp of Mamey Sapote with no need of low temperatures. He just figured out a way to do it as other people did with Mango pulp and Orange juice. Unfortunately, he could never put his formula to work in the big industry because of administrative problems he faced after the new government took over in 1959. Although the inventor is now dead, some of his descendants keep the formula and are willing to do business with entrepreneurs who are interested in implementing a technology to process and conserve the Mamey Sapote pulp in order to obtain a new and very attractive product.

If you are interested I look forward to hearing from you, please email me: [email protected]