The mango fruit's nutritional value, aesthetic and gustatory appeal have assured its growing importance in non-traditional markets since the late 1950s, as it has been introduced to consumers previously unacquainted with it. Furthermore, the migration of large populations from South-east Asia and other regions where this fruit is a traditional crop to metropolitan centres where it has not been well known has created a permanent demand for it in these new markets. An additional factor permitting market expansion has been the growing mango production in areas previously unimportant in world commerce such as Mexico, Brazil, Australia, West Africa, Israel, Florida and the Canary Islands. The fact that most new markets are remote from areas of production has necessitated selection of cultivars for fresh market sale that are dependably productive and resistant to harvest, handling and shipping stress, with relatively long shelf life, for example 'Tommy Atkins', 'Keitt' and 'Madame Francis'. The fruit quality of mango cultivars well suited to packing and shipping has been a secondary consideration, and is generally not so high as that of cultivars acknowledged to be superior for eating. Economic factors obviously must dictate what is grown for the fresh market.

The commercial market for processed mango products permits other cultivars to be utilized, and these may vary with the product that is marketed. Cultivars chosen for purée or juice preparation are likely to be quite different from those used for manufacture of chutney or other products requiring pulp that maintains its integrity after it is cooked. 'Totapuri' ('Sand-ersha') or 'Turpentine', for example, considered mediocre for fresh consumption, can be used to prepare excellent chutneys, as can many 'criollo' types in the West Indies. 'Tommy Atkins' makes outstandingly good dried fruit sections, sweet and aromatic, even though its fresh-fruit quality is generally conceded not to be high. Mango butter and mango leather are other products that are appreciated by many who know them (see Raymundo et al., Chapter 17, this volume; Campbell and Campbell, 1983; Campbell and Smith, 1987). As more fruit that is wholesome, but not of export quality, becomes available in areas of increasing production, it is likely that processed mango products will become more common.

Table 3.1. Ratings of selected mango cultivars grown in Florida (Source: Knight, 1993).





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  • helena
    What is the conclusion mango friut?
    6 months ago

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