Saturday, March 13, 2010

Storage and methods of serving mango...

Mango storage and serving methods

Storage -

Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. The ideal post harvest storage temperature for mangos is 55ยบ F. When stored properly a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight (some folks place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time). Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter.
How to eat a mango??


Easy Slices




1. With a sharp thin-bladed knife cut off both ends of the fruit. 2. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit. 3. Cut fruit into slices by carving lengthwise along the pit.
With A Spoon




1. Use a sharp knife to slice off mango "cheeks" lengthwise. 2. Separate halves as shown, saving the tasty center. 3. Use spoon to scoop out fruit from halves. Enjoy, sweet center over the sink.
Cubes




1. Start with the Mango "cheek"; Fillet off its pit lengthwise. 2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin. 3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.
On A Fork




1. Cut skin on top of mango crosswise. 2. Pull skin away from fruit in quarters or eighths. 3. Place mango on a fork and serve.



Sunday, March 7, 2010

Alphonso Mangoes - Galary

Mango Plantation

Mango (Mangifera indica) is the leading fruit crop of India and considered to be the king of fruits. Besides delicious taste, excellent flavour and attractive fragrance, it is rich in vitamin A&C. The tree is hardy in nature and requires comparatively low maintenance costs.

Mango occupies 22% of the total under fruits comprising of 1.2 million hectares, with a total production of 11 million tonnes. Uttar Pradesh and Andhra Pradesh are having the largest area under mango each with around 25% of the total area followed by Bihar, Karnataka, Kerala and Tamil Nadu.

Mango fruit is utilised at all stages of its development both in its immature and mature state. Raw fruits are used for making chutney, pickles and juices. The ripe fruits besides being used for desert are also utilised for preparing several products like squashes, syrups, nectars, jams and jellies. The mango kernel also contains 8-10 percent good quality fat which can be used for soap and also as a substitute for cola in confectionery.

Fresh mangoes and mango pulp are the important items of agri-exports from India. India's main export destinations for mango are UAE, Kuwait and other Middle East countries with a limited quantity being shipped to European market. Although, India is the largest mango producing country, accounting about 60% of world production, the export of fresh fruit is limited to Alphonso and Dashehari varieties. India's share in the world mango market is about 15 percent. Mango accounts for 40 percent of the total fruit exports from the country. There is good scope for increasing the area and productivity of mango in the country.

Climate :

Mango can be grown under both tropical and sub-tropical climate from sea level to 1400 m altitude, provided there is no high humidity, rain or frost during the flowering period. Places with good rainfall and dry summer are ideal for mango cultivation. It is better to avoid areas with winds and cyclones which may cause flower and fruit shedding and breaking of branches.

Soil :

Mango comes up on a wide range of soils from alluvial to laterite provided they are deep (minimum 6') and well drained. It prefers slightly acidic soils (pH 5.5 to 7.5)

Varieties:

Though there are nearly 1000 varieties of mango in India, only following varieties are grown in different states : Alphonso, Bangalora, Banganpalli, Bombai, Bombay Green, Dashehari, Fazli, Fernandin, Himsagar, Kesar, Kishen Bhog,Langra, Mankhurd, Mulgoa, Neelam, Samarbehist, Chausa, Suvarnarekha, Vanaraj and Zardalu.

Recently some mango hybrids have been released for cultivation by different institutes / universities. A brief introduction to such varieties is presented below :

Mallika - It is a cross between Neelam and Dashehari. Fruits are medium sized cadmium coloured with good quality, reported to be a regular bearer.

Amrapali - It is a cross between Dashehari and Neelam. It is a dwarf vigorous type with regular and late bearing variety. It yields on an average 16 t/ha and about 1600 plants can be accommodated in one hectare.

Mangeera : It is a cross between Rumani and Neelam. It is a semi vigorous type with a regular bearing habit. Fruits are medium sized with light yellow coloured skin, firm and fibreless flesh and sweet to taste.

Ratna : It is a cross between Neelam and Alphonso. It is a regular bearer and free from spongy tissue. Fruits are medium sized with excellent quality. Flesh is firm and fibreless, deep orange in colour with high TSS (19-21 Brix).

Arka Aruna : It is a hybrid between Banganapalli and Alphonso with regular bearing habit and dwarf in stature. About 400 plants can be accommodated per hectare. Fruits are large sized (500-700 gm) with attractive skin colour. Pulp is fibreless, sweet to taste (20-22 Brix). Pulp percentage is 73 and the fruits are free from spongy tissue.

Arka Puneet : It is a regular and prolific bearing hybrid of the cross between Alphonso and the Banganapalli. Fruits are medium sized (220-250 gm) with attractive skin colour, having red blush. Pulp is free from fibre, pulp percentage being 70 percent. Fruits are sweet to taste (20-22 Brix) with good keeping quality and free from spongy tissue. It is a good variety for processing also.

Arka Anmol : It is a semi-vigorous plant type from the cross between Alphonso and Janardhan Pasand. It is also a regular bearing and free from spongy tissues. Fruits ripen to uniform yellow colour. Keeping quality of the fruit is very good and it is suitable for export. It has got excellent sugar and acid blend and fruits weigh on an average about 300 g Pulp is orange in colour.

Propagation :

Farmers should always get vegetatively propagated, true to type plants from recognised nurseries. Inarching, veneer grafting, side grafting and epicotyl grafting are the popular methods of propagation in mango.

Planting : Land should be prepared by deep ploughing followed by harrowing and levelling with a gentle slope for good drainage. Spacing varies from 10 m x 10 m, in the dry zones where growth is less, to 12 m x 12 m, in heavy rainfall areas and rich soils where abundant vegetative growth occurs. New dwarf hybrids like Amrapali can be planted at closer spacing. Pits are filled with original soil mixed with 20-25 kg well rotten FYM, 2.5 kg single super phosphate and 1 kg muriate of potash.

One year old healthy, straight growing grafts from reliable sources can be planted at the centre of pits along with the ball of the earth intact during rainy season in such a way that the roots are not expanded and the graft union is above the ground level. Plants should be irrigated immediately after planting. In the initial one or two years, it is advisable to provide some shade to the young plants and also stake to make them grow straight.

Training and pruning :

About one meter from the base on the main trunk should be kept free from branching and the main stem can be allowed thereafter spaced at 20-25 cm apart in such a way that they grow in different directions. Branches which cross over/rub each other may be removed at pencil thickness.

Fertiliser Application :

In general, 170 gm urea, 110 gm single super phosphate and 115 gm muriate of potash per plant per year of the age from first to tenth year and thereafter 1.7 kg, 1.1 kg, and 1.15 kg respectively of these fertilisers per plant per year can be applied in two equal split doses (June-July and October). Foliar spray of 3% urea is recommended before flowering in sandy areas.

Irrigation :

Young plants are watered frequently for proper estalbishment. In case of grown up trees, irrigation at 10 to 15 days interval from fruit set to maturity is beneficial for improving yield. However, irrigation is not recommended for 2-3 months prior to flowering as it is likely to promote vegetative growth at the expense of flowering.

Inter cropping :

Inter crops such as vegetables, legumes, short duration and dwarf fruit crops like papaya, guava, peach, plum, etc. depending on the agro-climatic factors of the region can be grown. The water and nutrient requirements of the inter crops must be met separately.

Plant Protection :

Mango is prone to damages by a large number of pests, diseases and disorders. The recommended control measures for most important and common among them are briefed below :

Mango hopper : Two sprays (at panicles emergency and at pea size of fruits) of carbaryl (0.15%), monocrotophos (0.04%) or phosphamidan (0.05).

Mealy bug : Ploughing inter spaces in November and dusting 2% methyl parathion @200 g per tree near the trunk and fixing 20 cm wide 400 gauge polythene strips around the trunk with grease applied on the lower edge in January as prophylactic measures and two sprays of monocrotophos (0.04%) at 15 days interval as control are needed.

Powdery mildew : Two to three sprays of wettable sulphur (0.2%) or Kerathane (0.1%) at 10-15 days interval.

Anthracrose : Two sprays of Baristin (0.1%) at fortnight interval.

Malformation : One spray of 200 ppm NAA in October followed by deblossoming at bud burst stage in December - January.

Fruit drop : Regular irrigation during fruit development, timely and effective control of pests and diseases and spraying 20 ppm NAA at pea size of fruits.

Harvesting and yield :

Graft plants start bearing at the age of 3 - 4 years (10-20 fruits) to give optimum crop from 10-15th year which continues to increase upto the age of 40 years under good management.

Post Harvest Management :

Storage : Shelf life of mangoes being short (2 to 3 weeks) they are cooled as soon as possible to storage temperatue of 13 degree Celcius. A few varieties can withstand storage temperature of 10 degree Celcius. Steps involved in post harvest handling include preparation, grading, washing, drying, waxing, packing, pre-cooling, palletisation and transportation.

Packaging : Mangoes are generally packed in corrugated fibre board boxes 40 cm x 30 cm x 20cm in size. Fruits are packed in single layer 8 to 20 fruits per carton. The boxes should have sufficient number of air holes (about 8% of the surface area) to allow good ventillation.

Financial institutions have also formulated mango financing schemes in potential areas for expansion of area under mango. Individual mango development schemes with farm infrastructure facilities like well, pumpset, fencing and drip irrigation system etc. have also been considered.

Farm model for financing one hectare mango orchard is furnished in the Annexure I.

Unit Cost : The unit cost varies from state to state. The cost presented here is indicative only. The enterpreneurs and the bankers are requested to consult our Regional Offices for the latest information in this regard. The unit cost estimated for this model scheme is Rs.34400/- per ha capitalised upto the fifth year. The break-up deatails are given in Annexure I.

Financial Analysis : Results of financial analysis are indicated below :

NPW at 15% DF : Rs.59058 (+)

BCR at 15% DF : 2.34

IRR : 25.59%

Detailed analysis is presented in Annexure II.

Margin Money : The margin money assumed in this model scheme is 5% of the total financial outlay.

Interest Rate : Interest rate may be decided by the banks as per the guidelines of RBI.

Security : Banks may charge such security as permissible under RBI guidelines.

Repayment : The bank loan with interest is repayable within 14 years with 7 years grace period as shown in Annexure-III.

Annexure - I

Cost and Income from Mango Cultivation (Rs. per ha)

Spacing : 10m x 10m

Plant population : 100

Estimated cost:

Sr. No.

Particulars

Year

Total

1

2

3

4

5

1

Planting material

2200

--

--

--

--

2200

2

Manures & Fertilisers

3000

1100

1100

1400

1400

8000

3

Plant protection

1100

600

600

700

700

3700

4

Sprayer & implements

1500

--

--

--

--

1500

5

Fencing

2500

--

--

--

--

2500

6

Irrigation

1800

500

500

500

500

3800

7

Labour

3200

1200

1200

1500

1500

8600

8

Intercropping

1500

--

--

--

--

1500

9

Miscellaneous

600

500

500

500

500

2600

Total

17400

3900

3900

4600

4600

34400

Projected income:

Annexure III

Repayment Schedule (Mango Cultivation)

Total Financial Outlay(Rs) 34400

Margin money @ 5% of TFO((Rs.) 1720

Bank Loan(Rs.) 32680

(Amount in Rs.)

Repayment period is 14 years including 7 years grace period

(Source – NABARD)

Rs. 5500/- per 5 dozens. (+ transport)

Replacement guarantee .

Wednesday, March 3, 2010

Mango Pulp



Mango pulp

Mango Pulp is made from selected varieties

of Mango harvested in various part of India.

Fully matured Mangoes are quickly transported

to fruit processing plant, inspected and washed.

Selected high quality fruits go to the controlled

ripening chambers; Fully Ripened Mango fruits

are then washed, blanched, pulped, deseeded,

centrifuged, homogenized, concentrated when

required, thermally processed and aseptically

filled maintaining commercial sterility.

We produce mango pulps from various verities

of mango. some of them are popularly know

worldwide which includes;

• Alphonso Mango Pulp

Usage:



Essentially a prime table fruit, Mango Pulp is perfectly

suited for conversion to juices, nectars, drinks, jams

and fruit cheese or to be had by itself or with cream as

a superb dessert. It can also be used in puddings, bakery

fillings, fruit meals for children and flavours for food industry,

and also to make the most delicious ice creams,

yoghurt and confectionery.

The exotic aroma of the product makes it suitable for

blending with mango pulp of other varieties.

• Alphonso Mango Pulp

Product Descriptions:



Alphonso Mango Pulp is made from select Alphonso

variety mangoes, ripened under controlled

atmospheric conditions.



The preparation process includes cutting,

de-stoning, refining and packing. In case

of aseptic packing the pulp is sterilized and

packed in aseptic bags. The refined pulp is

also packed in cans, hermetically sealed and

retorted. Frozen pulp is pasteurized and

deep-frozen in plate freezers.



The process ensures that the natural flavour

and aroma of the fruit is retained in the final

product. Technical Specifications of

Alphonso Mango Pulp – Natural:

Total Soluble Solids (Brix)

Minimum 16°

Acidity (% as C.A.)

0.5 - 0.85%

pH

3.5 - 3.8

Viscosity((Ford Cup No. 8))

35-45 Sec

Pulp Content

96 - 100%

Vacuum

Minimum 7" Hg

Color and Appearance

Golden Yellow

Taste and Flavour

Characteristic Flavour of Ripe Alphonso Mango Fruit

Sieve Size

1/32"

Impurities

Practically free from black specs and fiber.

Not more than 5 specs per 10g of pulp



Microbiology Parameters :

• Pathogenic Micro

• Organisms: Nil

• Yeast/Mould: Nil

• Coli form Bacteria: Nil

• E.Coli: Nil

• Spores: Nil



Packaging:



Standard Packing : Aseptic Alphanso Mago Pulp is

available in 215 kgs bag in drum & 20 kgs bag in box

packing. Aseptic pulp is filled on US-FDA approved

aseptic filler into pre-sterilized, high-barrier bags placed

in steel drums internally painted with food grade lacquer.



Canned product is packed in A-10 size can internally

and externally painted with food grade lacquer and

hermetically sealed and retorted. Six cans are packed

in corrugated box provided with separators.



Weight per Pack :

Packing

Gross Wt. ( In Kg)

Net Wt. ( In Kg.)

Aseptic pack in 55 gallon

235

215

Aseptic pack in 20 kg

21.8

20

Canned pulp in carton

21

18.6



Storage Recommendations:



Alphonso Mango Pulp should be stored at ambient

temperature preferably below 25 degree Celsius

and not below 4 degree Celsius. Higher temperature

and sunlight should be avoided to enhance shelf life.



These are standard packing and specification but

special packing and products can be made as per

buyers specification and requirement.

Rs. 5500/- per 5 dozens. (+ transport)

Replacement guarantee .



Monday, February 15, 2010

Nutritional value of mangoes

Scientific Name: Mangifera indica

Serving Size: 100g
Amount per Serving
________________________________________
Calories 66 Calories from Fat 4

________________________________________
% Daily Value *
Total 0.4g 1%
Saturated Fat 0g 0%
Sodium 0mg 0%
Total Carbohydrate 16g 5%
Dietary Fiber 0g 0%
Protein 0.7g 1%
________________________________________


Mango is high in calories and carbohydrates, is good for those who are trying to gain weight

A medium size mango provides -

Fiber - 2- 3 g

Vitamin A - 6400 IU

Vitamin C - 45 mg

Magnesium - 16 mg

Cholesterol - 0 g

Saturated fat - 0 g

Potassium - 0 g


Nutrient Units Value per Sample Std.
100 grams of Count Error
edible portion

Proximates



Water g 81.71 108 0.323
Energy kcal 65 0
Energy kj 272 0
Protein g 0.51 79 0.025
Total lipid (fat) g 0.27 47 0.039
Carbohydrate, by difference g 17 0
Fiber, total dietary g 1.8 0
Ash g 0.5 66 0.033
Minerals



Calcium, Ca mg 10 27 0.85
Iron, Fe mg 0.13 21 0.021
Magnesium, Mg mg 9 20 0.58
Phosphorus, P mg 11 41 0.746
Potassium, K mg 156 24 8.441
Sodium, Na mg 2 24 0.624
Zinc, Zn mg 0.04 1
Copper, Cu mg 0.11 17 0.009
Manganese, Mn mg 0.027 17 0.002
Selenium, Se mcg 0.6 0
Vitamins



Vitamin C, total ascorbic acid mg 27.7 162 1.749
Thiamin mg 0.058 35 0.005
Riboflavin mg 0.057 36 0.004
Niacin mg 0.584 36 0.07
Pantothenic acid mg 0.16 0
Vitamin B-6 mg 0.134 1
Folate, total mcg 14 0
Folic acid mcg 0 0
Folate, food mcg 14 0
Folate, DFE mcg_DFE 14 0
Vitamin B-12 mcg 0 0
Vitamin A, IU IU 3894 91 244.166
Vitamin A, RE mcg_RE 389 91 24.417
Vitamin E mg_ATE 1.12 0
Tocopherol, alpha mg 1.12 0
Lipids



Fatty acids, total saturated g 0.066 0
4:00 g 0 0
6:00 g 0 0
8:00 g 0 0
10:00 g 0 0
12:00 g 0.001 15
14:00 g 0.009 19
16:00 g 0.052 19
18:00 g 0.003 19
Fatty acids, total monounsaturated g 0.101 0
16:1 undifferentiated g 0.048 19
18:1 undifferentiated g 0.054 19
20:01 g 0 0
22:1 undifferentiated g 0 0
Fatty acids, total polyunsaturated g 0.051 0
18:2 undifferentiated g 0.014 19
18:3 undifferentiated g 0.037 19
18:04 g 0 0
20:4 undifferentiated g 0 0
20:5 n-3 g 0 0
22:5 n-3 g 0 0
22:6 n-3 g 0 0
Cholesterol mg 0 0
Amino acids



Tryptophan g 0.008 11
Threonine g 0.019 2
Isoleucine g 0.018 2
Leucine g 0.031 2
Lysine g 0.041 13
Methionine g 0.005 13
Phenylalanine g 0.017 2
Tyrosine g 0.01 2
Valine g 0.026 2
Arginine g 0.019 2
Histidine g 0.012 2
Alanine g 0.051 2
Aspartic acid g 0.042 2
Glutamic acid g 0.06 2
Glycine g 0.021 2
Proline g 0.018 2
Serine g 0.022 2


Ashish Joglekar. (9537340550)
Rs. 3500/- per 4 dozens. (+ transport)
export quality mangoes only.