Varieties: NEGRO BELLEZA, VERDE MATA COMPACTA.
Season: Harvesting and processing (September-April).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 4,0 - 4,5 |
| Acidity | 0,05 - 0,15 |
| pH | 5,0 - 5,5 |
| Bostwick | 10,0 - 13,0 |
| Ascorbic Acid | 300 ppm Approx |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aerobic Mesophylls | <10 TPC/g |
| Blue mold and yeast | <10 TPC/g |
| Pathogens | Absence |