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Growth and Cultivation
- The Mango,
once a native of India and cultivated in Asia for over four thousand
years is also grown around the world, including areas of Mexico,
California and Florida.
- The Green
Mango is grown generally in Florida and Puerto Rico. Available in
two varieties known as Keitts or Kents, the thin green unripe skin
of the Green Mango is purposely picked prematurely and will not
color or ripen.
- Mangoes grow
in tropical regions with marked wet and dry seasons, the dry period
being necessary for good flowering and fruiting. Biennial cropping
is usual. Mangoes will grow on a wide variety of soils provided the
climatic conditions are right. Usually propagated by seedlings. Many
trees grow in the semi-wild state
Processing
- Mango fruits
during early stages of growth are commonly used for sweet or sour
chutney. As the fruits attain stone hardening stage, they become
suitable for some other useful products like amchoor, pickle, etc.
During the processing of mango, peel and stone are generated as
waste (40-50% of total fruit weight). They are rich in various
nutrients and many value added products could be obtained from them.
Good quality jelly grade pectin (6.1%) and edible fibre (5.4%) could
be extracted from ripe mango peel.
- Mango
processing is a traditional activity and products like pickle,
chutney, murabba are consumed throughout the year. Every region has
its own taste or liking and a care has to be taken to understand it
and accordingly the recipe has to be finalised.
Market
- Indian mangoes
are much favored in the world market for their reasonable price and
sweet taste. Recent export of 150 boxes of mango to the US following
the lifting of ban and a proposed export of 35-40 tonnes to Japan
have increased its value. Major buyers include Europe and West Asia.
- Mangos were
brought to England and Europe after the English occupied India in
1800's. Today, India is the world’s largest mango producer, growing
nearly 1000 varieties of mango and contributing over 50 per cent of
the world’s total mango production of approximately 23 million
metric tons.
- The tender
mango market generates a turnover of around Rs 12 crore (on the
minimum side) in Karnataka alone.
Application
- Immature
mangoes are often blown down by spring winds. Half-ripe or green
mangos are peeled and sliced as filling for pie, used for jelly, or
made into sauce which, with added milk and egg whites, can be
converted into mango sherbet. Green mangos are peeled, sliced,
parboiled, then combined with sugar, salt, various spices and
cooked, sometimes with raisins or other fruits, to make chutney; or
they may be salted, sun-dried and kept for use in chutney and
pickles.
- In India
mangoes are used as blood builders. Because of their high iron
content they are suggested for treatment of anemia and are
beneficial to women during pregnancy and menstruation. People who
suffer from muscle cramps, stress, and heart problems can benefit
from the high potassium and magnesium content that also helps those
with acidosis.
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