Mangos Mangos (Mangifera indica) were cultivated in India over 4,000 years ago. Known as the fruit of the gods or the queen of fruits, mangos were widely consumed throughout South Asia. Mangos eventually made their way via trade to Africa, Asia, Europe, and finally to the Americas. The first mangos were introduced and successfully cultivated in Florida in the early to mid-1800s. The Haden mango was the first commercially grown crop in Florida. A member of the Anacardiaceae family, the mango tree is a relative of poison ivy, poison oak, and sumac which means the plant produces urushiol, a chemical that causes an itchy rash. Luckily, mangos only produce small quantities of the chemical, so even those who are sensitive to urushiol can usually consume the fruit s flesh. Eaten both ripe and unripe, mangos are also dried and powdered to be sold as amchur, an Indian spice. References: University of Illinois Extension, University of Florida/IFAS Extension. TYPES, VARIETIES & CUTS While the exact number of mango varieties is uncertain, there are at least 500 and perhaps as many as 1,000 with 350 grown commercially worldwide. In India, the world s largest producer, mango types are usually classified as early, early to mid-season, mid-season, mid-to-late-season, and late-season. Common early-season mangos are Bombay Yellow, Malda, Pairi, Safdar Pasand, and Suvarnarekha; early to mid-seasons are Langra and Rajapuri; mid-season types include Alampur Baneshan, Alphonso, Bangalora, Banganapally, Dusehri, Gulab Khas, Zardalu, and K.O. 11; mid-to-late-season are Rumani, Samarbehist, Vanraj, and K.O. 7/5; and late types include Fazli, Safeda Lucknow, Mulgoa, and Neelum. Varieties sold in the United States are characterized by their size, color, and firmness. The roundest variety is called Haden, which has bright yellow flesh and a firm texture. Kent is a soft, oval-shaped mango with a distinct tropical flavor. Tommy Atkins is shaped like Haden, but with a less robust flavor. The largest mango variety is Keitt. Keitt mangos are completely green with a hint of yellow when they are fully ripe. The Francisque mango from Haiti is medium-sized and flat. There are two small varieties of mangos: Van Dyke and Ataulfo (now rebranded as Honey by the National Mango Board). Van Dykes have a pineapple-like flavor while Honey mangos are very sweet. References: National Mango Board, University of Florida/IFAS Extension, Purdue Extension, University of Illinois Extension.
MANGOS SEASONAL AVAILABILITY FLORIDA HAWAII BRAZIL COSTA RICA DOMINICAN REPUBLIC ECUADOR GUATEMALA INDIA MEXICO PERU SOUTH AFRICA References: Florida Dept. of Agriculture & Consumer Services, Naitonal Mango Board, USDA. PESTS & DISEASE Diseases specifically caused by poor preharvest practices or postharvest handling include skin abrasions, seed disorders, chilling or heat injury, flesh softening, and sapburn. Other diseases of concern when growing mangos are anthracnose, powdery mildew, scab, leaf spot, wilt and verticillium wilt, stem-end rot, and witch s broom. Pests include aphids, beetles, mites, thrips, mealybugs, whiteflies, blackflies, and nematodes. References: University of Florida/IFAS Extension, UC Davis Postharvest Technology website. CULTIVATION, STORAGE & PACKAGING Preharvest: Mango trees are evergreens that can grow from about 30 to 100 feet tall. Commercial growers often trim and maintain the trees at 20 feet for ease of access. Soil should be well-drained with minimal flooding. Irrigation is crucial as mangos thrive in lowland subtropical and tropical climates with a high moisture requirement, particularly while establishing seedlings. Trees are planted in rows spaced about 10 to 30 feet apart, and within the rows at 20 to 30 feet apart. Trees produce small white flowers in clusters known as panicles. Little pollination is from bees, most is through butterflies, moths, beetles, ants, and even fruit bats. After pollination, fruit develops after three to six months, depending on the type of mango. Established growers fit approximately 100 trees per planted acre, yielding from 165 to as many as 440 pounds of mangos per tree. Pruning is not necessary for growth, but growers usually prune mechanically two to four times a season after harvests to allow better access for spraying and picking. Postharvest: Fruit is usually picked by hand when mature but slightly unripe to better withstand shipping. Ripe mangos are generally yellow, orange, and red; skin ripens to yellow if mangos are in the shade and red when exposed to full sun. Exposure to ethylene gas speeds up the ripening process, and takes from 5 to 9 days depending on the type of mango and ripeness of the fruit. Temperatures should not exceed 75 F to avoid shriveling and flavor impairment. Ripening can be delayed by cold storage, but fruit
MANGOS CULTIVATION, STORAGE & PACKAGING CONTINUED should be kept no colder than 55 F to prevent chilling injury. Optimum storage temperatures are 55 F for mature-green mangos and 50 F for partially ripe or fully ripe mangos with 90 to 95% relative humidity. Careful handling, hot water treatments, postharvest fungicide, and maintaining optimum temperatures and humidity are key to avoiding postharvest spoilage. References: University of Illinois Extension, University of Florida/IFAS Extension, UC Davis Postharvest Technology website. GOOD ARRIVAL GUIDELINES Generally speaking, the percentage of defects shown on a timely government inspection certificate should not exceed the percentage of allowable defects, provided: (1) transportation conditions were normal; (2) the U.S. Department of Agriculture (USDA) or Canadian Food Inspection Agency (CFIA) inspection was timely; and (3) the entire lot was inspected. There are no good arrival guidelines for this commodity specific to Canada; U.S. guidelines apply to shipments unless otherwise agreed by contract. References: DRC, PACA, USDA. U.S. Grade Days Since % of Defects Optimum Standards Shipment Allowed Transit Temp. ( F) 10-5-2 5 15-8-4 55 4 14-8-4 3 13-7-3 2 12-6-2 1 10-5-2 MANGOS: WEEKLY MOVEMENTS & PRICES, USA Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), mgallo@markfinstrat.com, compiled from USDA data.