Mango Production in China

Mangoes have become the top choice for domestic tropical fruit sales in the market, owing to their smooth, juicy, and delectable pulp, combined with their high nutritional value. Mangoes are cultivated in approximately 110 countries and regions across the globe.

China has experienced a remarkable surge in mango production, driven by the strong demand within the domestic market. Despite being a significant consumer of mangoes, China's own production remains relatively smaller. The country primarily relies on imports of fresh mango fruit from the Philippines, Thailand, Vietnam, Indonesia, Myanmar, Australia, India, Peru, and Pakistan. While China does have native wild mango species, the majority of mango cultivars originate from abroad, including varieties like Carabao, Nang Klangwan, Dashehari, Okrong, Irwin, Haden, among others.

Mango cultivation in China has a long history dating back a thousand years. However, large-scale commercial production only began in the 1960s, with significant expansion occurring during the 1980s. The key regions for commercial cultivation are found in southern China, covering Guangxi, Yunnan, Hainan, Sichuan, Guangdong, Guizhou, and Fujian.

Among these regions, Guangxi, Yunnan, and Hainan stand out as the largest production areas, accounting for 78.66% of the total cultivated area and 78.33% of the total mango output, respectively.

The Keitt variety holds unparalleled popularity among Chinese consumers. Recognizable by their oblong shape and pale to dark green skin, occasionally with a yellow blush, Keitt Mangoes can be challenging to judge for ripeness based on color alone. The best method to determine if these sizable mangoes are ripe is to feel them - the skin should give slightly to the touch. Even then, the mangoes might require a few more days to fully ripen.
Mango Production in China

Mango powder: Production and applications

Mango powder offers several advantages over other forms of processed mango products like puree, juice and concentrate. Besides having a much longer shelf life due to a considerable reduction in water content, the transport cost is also significantly reduced.

The powder is a relatively stable preparation that can be used for flavoring confectioneries and pharmaceutical preparations as well as in the manufacture of formulated drink, flavored ingredient and baby foods. Dried mango powder is good adjunct in ice cream and bakery.

If the moisture content of fruit powders can be reduced to less than 4%, they can be used to make candy, toffee, fudge, etc. People, particularly children who do not like raw mango, may find these food products more appetizing.

Several drying technologies can be viable commercial options for the manufacture of mango powders, including freeze drying, drum drying, spray drying and Refractance Window drying.

Spray-drying is a process in which a liquid feed is finely dispersed or atomized to form droplets, which are eventually sprayed into a heated air chamber. The process facilitates the rapid evaporation of H2O from the feed droplets, thereby forming the powder particles.
Mango powder: Production and applications

Mango in India

The world’s leading grower of mangoes, India produces about 43 percent of the world crop. In 2013 alone India produced 18 million tones of mango. China (4.45 million tons) and Thailand (3.14 million tons) were the next largest producers.

In India there are more than thousand varieties of the mango which belong to one species, Mangifera indica L. The most important varieties including: Alphonso, Banganapalli, Bombay, Bombay Green, Chausa, Dashehari, Fazli, Fernandia, Kesar, Kishen Bhog, Langra, Mallika, Mankurad, Mulgoa, Neelum, Pairi.

Kesar mango from Ahmedabad, Gujarat

Except the hilly regions, mango is cultivated throughout the length an breadth of India up to an elevation of 915 meters from the sea level. The important commercial varieties are maintained in cultivation through vegetative propagation by grafting.

In India, mango product form bulk of the export production among the fruit group and alone accounted for 57.3 percent of the processed fruit production. Among the mango products, pickles account for about 15 percent.
Mango in India

Mango production worldwide

The rapid growth of mango production in recent years has been due to its expansion into new growing regions of the New Worlds, China and parts of Africa; the planting of regular bearing selections; and the adoption of modern field practices, which include irrigation management, control of flowering, etc. There is an estimated 3.7 million ha of mango worldwide.

Mangoes form a regular part of the diet of people in areas where the fruit is easily grown; it may be eaten ripe or green.

The mango is the most important fruit of Asia, and currently ranks fifth in the total production among major fruit crops worldwide after bananas and plantain, citrus, grapes and apples. The top five largest mango exporting countries are Mexico, India, Brazil, Peru and the Philippines with export world value at US$560.4 million.

The largest mango producing country is India, where this crop has been cultivated for 4000 to 6000 years. India produces approximately 10 million metric tons of mangoes annually, which is more than 35% of the world’s production. In 2012 India produced mango about 15.25 million metric tons out of worldwide production at 42 million metric tons.

The top five mango importing countries are the USA, the Netherlands, the United Arab Emirates, Saudi Arabia and Bangladesh with import valued at US$703.9 million.

According to the Food and Agriculture Organization of the United Nations, world mango production has increased from 16,903,407 tons in 1990 to 28,221,510 tons in 2005.

Approximately 1% of mango production is utilized for processing for juice, nectars, preserves, fruit leather, dried fruit slices, frozen pulp, and as a flavoring for baked goods, ice cream, yoghurt, etc.
Mango production worldwide

Mango vinegar

Mango is most usually eaten raw. However, production volumes of this fruit are high and large quantities are often waste. Peels and stones of mango wastes have been made into vinegar. The peel and stones account for nearly 20-30% of the fruit and constitute the waste.

Vinegar is produced form mango pulp by alcoholic fermentation as a first step and acetification as a second step.

The pulp is usually diluted in water and filtered through a filter cloth to obtain the juice.

Prior to alcoholic fermentation, sugar can be added to this juice to obtain sufficient ethanol concentration.

In the process, the strain of   Saccharomyces cerevisiae was used to initiate fermentation.

The next step, oxidation of the alcohol to acetic acid is carried by acetic acid bacteria Acetobacter aceti.

The final mango vinegar has an acidity of around 5.3% acetic acid, light yellow color pleasant flavor and was acceptable organoleptically. The appearance and taste is similar to that of white wine vinegar.
Mango vinegar

Product of mango: Mango fruit leather

Mango fruit leather is a mango pulp dried in the form of sheets or slabs. It is made by drying a very thin layer of fruit puree to obtain a product with a chewy texture similar to soft leather. The mango puree must be very smooth.

About 2.5 cups of puree will make and 18 x 14 inch tray of leather with ¼ inch thick.

Sodium bisulfate is added to slow the oxidation and darkening of the leathers. 5-7.5% sugar and 0.5% citric acid also added before drying at 55 – 60°C.

Alternate to sun drying, using electric dehydrator often produced the best quality product.

Mango fruit leather

Commercial leather production involves passing the puree through a mechanical finisher with a stainless steel sieve.

Mango leather has 15-20 % moisture. Drying at higher temperatures results in a darker colored final product and hence a lower sensory quality. 

Mango leather is normally sold in the form of a roll, with grease-proof paper between layers to avoid it sticking together. 

The dried product develops a leathery consistency, is rolled and cut into desirable sizes.

The fruit leather has a shelf life of about 8 months when stored at 24-30° C.
Product of mango: Mango fruit leather

World Production and Yield

World Production and Yield
There is an estimated 3.7 million ha of mango worldwide. Mango production in 2004 was estimated at 26.6 million ton, ranked seventh in worldwide fruit production behind banana, grape, organs, apple, coconut and plantain.

The top ten mango-producing countries based on area of production include India, China, Thailand, Mexico, Indonesia, the Philippines, Nigeria, Pakistan, Guinea and Brazil.

The top five largest mango-exporting countries are Mexico, India, Brazil, Peru and the Philippines with exports worldwide valued at US$560.4 million.

The top five mango importing countries are the USA, the Netherlands, the United Arab Emirates, Saudi Arabia and Bangladesh with imports valued at US$703.9 million.

Fruit are available year round depending upon production location and cultivar.

Production per ha varies greatly with average yields of 2-6 t/ha being common in some regions and with highest yields reported to be 10-30 t/ha.

Average yields for productive orchards range form 22 to 25 t/ha.
World Production and Yield

Mango Industry

Mango Industry
The mango is one of the oldest cultivated fruit crops, having grown in India for at last 4000 years. It is now widely spread throughout the tropics and subtropics.

At present at least 94 countries produce mangoes. After banana and citrus it is the third most important crops of the topics.

The fruit occupies an important socio economic position in India and south-east Asian countries where it is held in big esteem. Mangoes are consumed fresh, as either green or mature ripe, and processed into numerous products.

World production for 2001 was estimated as 23 million tones. International trade in mangoes is expanding as the fruit gains global recognition. Maximum mango yields (33 tones/ha) are low compared top other tree fruit crops such as apple 112 t/ha, pear 90 t/ha, orange 80 t/ha, peach 56 t/ha and prune 45 t/ha.

The mango industry is plagued by inconsistent production with annual yields fluctuating by up to 150%. The average yield in India is low 8.31 t/ha. This is mainly due to neglect in orchard management and alternate bearing tendency of the commercial cultivars.

The development of regular bearing, better quality and high yielding varieties has greatly helped in sustaining increased production of the crop.

During the last decade there has been a steady increase in mango production as markets have been developed in Europe and North America.

There is now substantial mango production in Central and South America, as well as an expanding industry in regions such as northern Australia, South Africa, and southern USA.
Mango Industry

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

World production of mango

World production of mango
The statistic shows that 50% of tropical fruit produced are mangoes. Mangoes are grown in 85 countries. It is estimated that 26.5 million tons was produced in year 2004. The total area production of mango in the world of 3.69 million hectare.

India produced half of the world production (10.8 million), followed by China (3.5 million tons), Mexico (1.5 million tons) and Thailand (1.7 million tons). In fact, the aggregated production of ten countries is responsible for roughly 80% of their entire world mango production.

However, the supplier of canned mangoes was Mexico, which held about 50% of the value and 45% of the imported volume.

In United States fruit eaters now regularly choose mangoes over apricots, cherries and plums. Americans consumers seem to prefer mangos with strong red color.

Among the best popular mango are Alphonso, Benishan and Kesar in India. It has been estimated that there are 1000 commercial varieties in India where mangoes are often called the “king of fruits”. However, international trade of mangoes in is dominated by varieties like “Keitt and “Tommy Atkins”. Mango also popular in Latin America and Malaysia.
World production of mango