Fruit of Mango

Fruit of Mango
India contributes about 64% of the world production of mangoes. The mango fruit is highly perishable, highly susceptible to disease, extremes of temperature and physical injury, and international trade in mango has been limited.

However, a number of products, such as canned mango pulp, juices, nectar, splash, beverage jam, chutney pickle, mango leather and raw mango powder, are routinely prepared .

Mango is one fruit that is processed and used at almost every stage of its growth.

Raw mango fruit is mainly use for the preparation of raw mango powder, chutney and pickle.

Mango puree made from ripe mango is one of the most important processed products which finds further utilization in various other products, such as nectar, squash, jam, and ready to serve beverages.

Puree is canned for long term storage and marketing worldwide.

Mango pulp can also be preserved using 350-700 ppm of sulfur dioxide but there are reservations among consumers towards sulfited foods due to objectionable odor and acidity.

Mangoes fruit beverage are very nutritive drinks and are extremely popular in India and other Asian countries.

Mango beverage with 20% puree in the formulation and 20 Brix taste very sweet so most of these mango drinks are adjusted to only 15 Brix, because less than 15% puree adversely affects the color and flavor of the mango beverages during storage.

Mango being rich in a desirable strong flavor of its own, lends itself to be blended with a number of other fruit for the preparation of fruit juice cocktails.

Blends of mango puree with papaya, orange, kinnow, apple, guava, pear and apricot could be used in many foods.

Peeled slices or cubes obtained from ripe or semiripe mango fruits can be preserved in sugar syrup.

Mango leather another popular product is prepared by drying mango pulp to final moisture content of about 15 %. Pectin when used at a rate of 0.5 to 0.75% improves the texture of mango leather.
Fruit of Mango

Mango Production in India

Mango Production in India
The mango is a very important cultural and religious symbol in India. It has developed its own important all over the world but its cultivation is nearly as old as Indian civilization. The fruit has been in cultivation in India subcontinent for well over 4000 years and favorite of the kings and common people because of its nutritive value, taste, attractive fragrance and health promoting qualities.

One medium size mango (about 200gm.) provides more than daily requirement of vitamin ‘A’ of an adult and three fourth requirements of vitamin C. Thus it is recognized as one of the best fruit in the world market. Although, at present it is being cultivated commercially in eighty seven countries of the world, no where it has achieve the same premier position as in the Indian subcontinent where it thrives throughout the length and breadth of the country and is considered as the king of all fruits.

Mango is adapted to wide range of soils, climate and altitude and is relatively easy to cultivate. It plays a vital role in supplementing the diet of millions of people throughout the tropics in Africa, America and Asia were local consumption in tremendous.

India is the largest producer of mango in the world accounting for 52.63 percent of total mango production. The mango accounts for 22.06 per cent of total area under fruit and 23.93 per cent of total fruit production in the country. The country produced 10.99 million tones of mangoes from an area of 1.23 million ha.
Mango Production in India