Preface Mango

1
POST-HARVEST PROFILE OF MANGO
2013
GOVERNMENT OF INDIA
MINISTRY OF AGRICULTURE
(DEPARTMENT OF AGRICULTURE & COOPERATION)
DIRECTORATE OF MARKETING & INSPECTION

BRANCH HEAD OFFICE
NAGPUR
PREFACE
Approximately 50% of all tropical fruits produced worldwide are mangoes. Mango (Mangifera
indica Linn) is an important fruit crop in India and popularly called the 'king of fruits'. Mango is
the most widely cultivated fruit in India. India is the major Mango growing country,
contributing nearly 49.62 per cent of worlds area and 42.06 per cent of worlds production
respectively. Area under Mango crop in Andhra Pradesh is the highest in the country. The fruit
is very popular with the masses due to its wide range of adaptability, high nutritive value,
richness in variety, delicious taste and excellent flavour. The fruit is consumed in both forms
raw and ripe. Every part of the Mango is utilised in some form or another. Bark, leaves, skin
or pit, all have been concocted into various types of treatments or preventatives down
through centuries. The Inter-Ministerial Task Force on Agricultural Marketing Reforms (May,
2002), suggested several measures for strengthening agricultural marketing system in the country
for benefiting the farming community to enhance the share of farmers in the ultimate price of
their produce as well as for various market functionaries in the new liberalized global market
opportunities and to foster true competition among the market players. This profile has been
prepared on the recommendation of the Inter-Ministerial Task Force with a view to enable the
farming community to scientifically manage the post-harvest operations and to widening
awareness for better marketing of the Mango. The profile covers almost all aspects of the
marketing, such as post-harvest management, marketing practices, quality standards, grading,
packaging, transportation, storage, SPS requirements, marketing problems, marketing
information, etc.
This Post-Harvest Profile of Mango has been prepared by Shri Satyanjai.Yadav, Assistant
Agricultural Marketing Adviser under overall guidance of Shri Rakesh Saxena, Dy. Agricultural
Marketing Adviser, D.M.I. , B.H.O., Nagpur.
The Directorate of Marketing and Inspection gratefully acknowledges the assistance and cooperation extended by various Government/Semi-Government/Private organisations in supplying
the relevant data/information required for compilation of the profile.
The Government of India should not be regarded as assuming responsibility for any of the
statements contained in this profile.
--Sd-(Narendra Bhushan)
Faridabad
Dated : 00/03/2012
Agril.Marketing Adviser to the

Govt.of India.
POST- HARVEST PROFILE OF MANGO

CONTENTS
Page No.
1.0 INTRODUCTION
1.1
1.2
1.3
1.4
Botanical description
Mango nutrition
Economic Importance
Facts about mango
2.0 PRODUCTION
2.1 Major producing countries in the world
2.2 Major Mango producing states in India
2.3 Varieties
3.0 POST-HARVEST MANAGEMENT

3.1 Pre-harvest factors influencing the post-harvest management
3.2 Maturity of Mango
3.3 Harvesting
3.4
Post-harvest operations
3.5 Grading of Mango (AGMARK)

3.6 Codex Standards for Mango
3.7 Codex Standard for Canned Mango
3.8 Packaging
3.9 Storage
3.10 Transportation
3.11 Preparation for the Market
3.12 Post-harvest Losses
3.13 Post-harvest Treatment
3.14 Post-harvest Diseases
4.0 MARKETING PRACTICES AND CONSTRAINTS

4.1 Assembling
4.2 Arrivals
4.3 Dispatches
4.4 Constraints and problems in marketing of Mangoes
4.5 Marketing Channels
4.6 Efficient marketing
5.0 MARKETING COSTS AND MARGINS

16.1 Marketing Costs
16.2 Marketing Margins
6.0 EXPORT AND IMPORT

6.1 National Trade
6.2 Requirements for exporting Mangoes from India to the United States
6.3 Export Potential
6.4 Financial Assistance
4
6.5 Agri-Export zones
6.6 Benefits of agri export zones
6.7 Export Specificaion for Mangoes
7.0 PROCESSING AND USES

7.1 Raw Mango Products
7.2 Ripe Mango Products
7.3 Waste Utilisation
7.4 Fragrance
7.5 Gum and charcoal
7.6 Mango -Traditional medicine
7.7 Mango - Western medicine
7.8 Other medicinal uses

7.9 Toxicity
7.10 Problems in Indian Mango Industry
7.11 Drawbacks of processing
Annexure I GUIDELINES FOR EXPORT OF INDIAN MANGO TO USA
Annexure II GUIDELINES FOR EXPORT OF INDIAN MANGO TO JAPAN
1. INTRODUCTION
Mango is the national fruit of India, known as the 'King

of Fruits'. It is one of the most important and popular Asian
fruits. Cultivation of Mangoes is deeply embedded in Indian
history. Mangoes are mentioned in early Arialkrit literature.
Mangoes are widely available year-round, as fresh fruit and in
frozen and processed foods. Mangoes thrive in tropical
regions, and are cultivated throughout India and even in home
yards, along field boundaries and roadside avenues.
It is believed that Mangoes originated in northeast India, northwestern Myanmar
and Bangladesh. They, later spread to the rest of Asia by themselves and with the help of
humans. They have been cultivated, praised and revered since ancient times.
1.1 Botanical description:
Mango (Mangifera indica), family Anacardiaceae, is a large, branched perennial
erect tree with wide evergreen crown which attains a great height. Flowers appear in
large terminal inflorescences producing fruit. The skin of the fruits may be green, yellow,
or red, depending upon the variety of the fruit. The fruits have a small point at one end,
known as the beak. The seed within the fruit is large and flattened.
Tree is medium to large in height, evergreen with symmetrical, rounded canopy
ranging from low and dense to upright and open. Bark is
usually dark grey-brown to black, rather smooth,
superficially cracked or inconspicuously fissured, peeling
off in irregular, rather thick pieces. The leaves are
alternately arranged, lanceolate shaped, 6 to 16 inches
(15 to 40.6 cm) in length and leathery in texture. They
are pinkish, amber or pale green-coloured when young,
and become dark green at maturity. Seedling trees live
much more than 100 years whereas grafted ones live only
80 years or less.
Mangoes vary in shape (nearly round, oval, ovoid-oblong), size and color,
depending upon the variety. Ripe Mangoes may be greenish, greenish-yellow, yellow,
red, orange, or purple and weigh from a few ounces to more than 5 pounds (2.3 kg). The
skin is smooth and leathery, surrounding the fleshy, pale-yellow to deep-orange edible
portion. The fruits possess a single large, flattened, kidney-shaped seed that is enclosed in
a woody husk.
1.2 Mango nutrition:

The fruit contains nearly 81 per cent moisture, 0.4 per cent fat, 0.6 per cent
proteins, 0.8 per cent of fibers. It also contains nearly 17 per cent of carbohydrate. The
fruit is rich with important minerals contains important minerals like Potassium,
magnesium, Sodium, Phosphorus, and Sulphur
Table No. 1
Nutritional value of Mango
Moisture
%
Fat
%
2
81
0.4
Protin
%
4
0.6
Minerals
mg/100g
Fiber Carbo%
hydrate
%
0.8
16.9
Vitamins
mg/100g
Na
Mg
Carotene
10
11
12
205
26
270
16
17
2743
16
Source: FAO
In addition to sumptuous tropical flavor, Mangos deliver a host of nutrients and
make healthy eating a delightful sensory experience. Mangoes are an excellent source of
vitamins A and C, both important antioxidant nutrients. Vitamin C promotes healthy
immune function and collagen formation. Vitamin A is important for vision and bone
growth.
Mangoes are a good source of dietary fiber, therefore, it is associated with a
reduced risk of some types of cancer, protecting against heart disease and cholesterol
build up. Mangoes contain over 20 different vitamins and minerals.
1.3
Economic Importance:
The fruit is very popular with the masses due to its wide range of adaptability, high
nutritive value, richness in variety, delicious taste and excellent flavour. The fruit is
consumed in both forms raw and ripe.
Raw fruits of local varieties of Mango trees are used for preparing various
traditional products like raw slices in brine, amchur, pickle, murabba, chutney, panhe
7
(sharabat) etc. Raw fruit of local varieties of Mango are used for preparing pickle and
raw slices in brine on commercial scale while fruits of Alphonso variety are used for
squash.
The wood is used as timber, and dried twigs are used for religious purposes.
Mango kernel also contains about 8-10% good quality fat, which can be used for
saponification. Its starch is used in confectionery industry.
Mango also has medicinal uses. The ripe fruit has fattening, diuretic and laxative
properties. It helps to increase digestive capacity.
1.4 Facts about mango:
The name 'Mango' is derived from Tamil word 'mangkay' or 'man-gay'.

When Portuguese traders settled in Western India, they adopted its name as 'manga'.
The Mango is known as the 'king of fruit' throughout the world.
Mangos originated in Nort-East India, Burma and Andaman Islands and bordering Bay
of Bengal.
Around 5th century B.C., Buddhist monks are believed to have introduced Mango to
Malaysia and eastern Asia.
Persian traders took the Mango into the Middle East and Africa, from there Portuguese
brought it to Brazil and West Indies.
Mango cultivars arrived in Florida in the 1830's and in California in the 1880's.
The Mango tree plays a sacred role in India. It is a symbol of love and some believe
that the Mango tree can grant wishes.
In the Hindu culture, hanging fresh Mango leaves outside front door during Ponggol
(Hindu New Year) and Deepavali is considered a blessing to house.
Mango leaves are used at weddings to ensure the couple bears plenty of children
Hindus also brush their teeth with Mango twigs on holy days.
Many Southeast Asian kings and nobles had their own Mango groves; with private
cultivars being sources of great pride and social standing.
Burning of Mango wood leaves and debris releases the toxic fumes, which can cause
serious irritation to eyes and lungs.
Mangos are bursting with protective nutrients. The vitamin content depends upon the
variety and maturity of the fruit, when the Mango is green, amount of vitamin C is
higher, as it ripens the amount of beta carotene (vitamin A) increases.
The fruit of the Mango is called a Drupe - consisting of the mesocarp (edible fleshy
part) and endocarp (large woody, flattened pit).
Mango is a member of the Anachardiaceae family. Other distant relatives include the
cashew, pistachio, Jamaica plum, poison ivy and poison oak.
Dermatitis can result from contact with resinous latex sap that drips from stem end
when Mangos are harvested. Mango fruit skin is not considered edible.
Every part of the Mango is utilised in some form or another. Bark, leaves, skin or pit,
all have been concocted into various types of treatments or preventatives down through
centuries. A partial list of many medicinal properties and purported uses attributed to
the Mango tree are as follows: anti-viral, anti-parasitic, anti-septic, anti-tussive (cough),
anti-asthmatic, expectorant, cardiotonic, contraceptive, aphrodisiac, hypotensive,
laxative, stomachic (beneficial to digestion).
2.0 PRODUCTION:
2.1 Major producing countries in the world:

Mango is commercially grown in more than 80 countries. Main Mango producing
countries are Brazil, China, Egypt, India, Indonesia, Mexico, Pakistan, Phillipines,
Thialand and Vietnam .
2.1.1
Area, Production and Productivity:
Area, Production and Productivity of important Mango producing countries are

given in table no.2. India is the major Mango growing country, contributing nearly 46.74
per cent of worlds area and 40.48 per cent of worlds production respectively. The share
of China in worlds area and production is 9.4 per cent and 11.72 per cent while the share
of Thailand in worlds area and production is 6.29 per cent and 6.87 respectively. These
three important countries contribute more than 56 per cent of world area and production.
In case of productivity, Brazil ranks first i.e. 15.83 tonnes/hact., followed by Pakistan and
Indonesia i.e., 10.6 and 9.78 tonnes/hact. Though, India is the major Mango producing
country, but its productivity is only six tonnes/hact only.
Table.2
Major producing countries of mango in the world (2010)
COUNTRY
India
China
Thailand
Pakistan
Mexico
Indonesia
Brazil
Bangladesh
Philippines
Nigeria
Other
Countries
AREA
(000ha)
PRODUCTION
(000 tons)
PRODUCTIVITY
(tons/ha)
2312.30
465.337
311.048
173.7
174.97
131.674
75.111
170.8
189.437
114.9
15026.70
4351.29
2550.60
1845.50
1632.65
1287.29
1188.91
1047.85
825.68
790.20
6.50
9.35
8.20
10.62
9.33
9.78
15.83
6.13
4.36
6.88
%age SHARE IN
WORLD TOTAL
PRODUCTION
40.48
11.72
6.87
4.97
4.40
3.47
3.20
2.82
2.22
2.13
827.04
6578.07
7.95
17.72
9
World
Source: FAO
4946.314
37124.74
7.51
2.2 Major Mango producing states in India:

Mango is grown in India in tropical and subtropical regions from sea to an
altitude of 1500 meters. It is grown almost in all states of India. However, it is mainly
cultivated in, Andhra Pradesh, Bihar, Gujarat, Karnataka, Kerala, Maharashtra, Orissa,
Tamil Nadu, Uttar Pradesh and West Bengal.
2.2.1
State-wise growing and potential belts:

The state-wise growing and potential belts are as under.
Table No. 3
Major Mango producing states in India
State
Andhra Pradesh
Chhattisgarh
Gujarat
Haryana
Jammu & Kashmir
Jharkhand
Karnataka
Kerala
Madhya Pradesh
Maharashtra
Orissa
Punjab
Tamil Nadu
Uttaranchal
Growing belts
Krishna, East and West Godavari, Vishakhapatnam,
Srikakulam, Chittoor, Adilabad, Khamman, Vijaynagar
Raipur, Bastar
Bhavnagar, Surat, Valsad, Junagarh, Mehsana, Khera
Karnal, Kurushetra
Jammu, Kathwa, Udhampur
Ranchi, Sindega, Gumla, Hazaribagh, Dumka, Sahibganj,
Godda.
Kolar, Bangalore, Tumkur, Kagu
Kannur, Palakkad, Trissur, Malappuram
Rewa, Satna, Durg, Bilaspur, Bastar, Ramnandgaon, Rajgari,
Jabalpur, Katni, Balagha
Ratnagiri, Sindhudurg, Raigarh
Sonepur, Bolangir, Gajapati, Koraput, Rayagada, Gunpur,
Malkanpuri, Dhenkanal, Ganjam, Puri
Gurdaspur, Hoshiarpur, Ropar
Dharmapuri, Vellore, Tiruvallur, Theni, Madurai
Almora, Nainital, Dehradun, Bageshwar, UdhamSingh Nagar,
Haridwar
10
Uttar Pradesh
West Bengal
Source: DMI Survey
Saharanpur, Bulandshahar, Lucknow, Faizabad, Varanasi

Malda, Murshidabad, Nadia
11
2.2.2 Area:
During 2010-11, total area under Mango cultivation was 2296.80 thousand
hectares. During this period, area of Mango in Andhra Pradesh was the highest in the
country i.e. 17.02 per cent (391.09 thousand ha.), followed by Uttar Pradesh 11.63 per
cent (267.22 thousand ha.), and 8.27 per cent in Orissa (190.08 thousand ha.). More
than forty per cent of acreage of the Mango was under these three states. State-wise
area under Mango for the years 2008-09, 2009-10 and 2010-11 is given at table no. 4
Table No. 4
Area of Mango (2008-09, 2009-10 and 2010-11)
Area in 000ha.
Sl. No.
1
State/UT
Uttar Pradesh
2008-09
271.20
2009-10
276.42
2010-11
267.22
Andhra Pradesh
497.70
480.41
391.09
Karnataka
141.29
153.80
161.57
Bihar
144.07
146.03
147.01
Gujarat
115.69
121.52
130.10
Tamil Nadu
148.84
132.68
148.04
Orissa
164.25
177.63
190.08
West Bengal
85.971
88.14
89.53
Jharkhand
31.848
15.10
38.90
10
Kerala
76.70
63.75
62.20
11
Maharashtra
45.70
474.50
47.70
12
Others
585.72
182.32
6623.36
Total
2308.98
2312.30
2296.80
Source: National Horticulture Board.
12
2.2.3
Production:
During 2010-11, production of Mango in country was 15188.38 thousand
tonnes. Production of Mango in Uttar Pradesh was the highest i.e. 23.85 per cent
(3623.22 thousand tonnes) in country. Andhra Pradesh, Karnataka, Bihar and
Gujrat were the other important Mango producing states. Their share in
production was 22.14 per cent, 11.71 per cent, 8.79 per cent and 6.0 per cent
respectively. Production of Mango in the country is given in table no. 5.
Table No. 5
Production of Mango (2008-09, 2009-10 and 2010-11)
Area in 000 tonnes.
Sl. No.
1
2
3
4
5
6
7
8
9
10
11
12
State/UT
Uttar Pradesh
Andhra Pradesh
Karnataka
Bihar
Gujarat
Tamil Nadu
Orissa
West Bengal
Jharkhand
Kerala
Maharashtra
Others
Total
2008-09
3465.95
2522.00
1284.42
1329.80
299.82
821.41
449.71
548.92
91.52
445.40
712.80
778.02
12749.77
2009-10
3588.00
4058.35
1694.00
995.94
856.74
636.29
577.48
578.00
254.30
373.17
597.00
817.42
15026.69
2010-11
3623.22
3363.40
1778.75
1334.87
911.30
823.74
642.01
620.17
427.94
380.86
331.00
951.12
15188.38

Most of the commercial varieties of north India, namely, Dashehari,
Langra and Chausa are biennial bearers i.e., alternate or irregular bearing, which
is the tendency of Mango trees to bear a heavy crop in one year (On year) and
very little or no crop in the succeeding year (Off year). South Indian varieties like
Totapuri, Bangalora, and Neelum are known to be regular bearers. When a tree
produces heavy crop in one season, it gets exhausted nutritionally and is unable to
put forth new flush thereby failing to yield in the following season. This problem
has been attributed to the causes like genetical, physiological, environmental and
nutritional factors. By deblossoming, the problem of biennial bearing can be
overcome. Proper maintenance of orchard by way of effective control of pests and
diseases and regular cultural operations may also result in better production of the
tree every year.
13
2.2.4 Productivity:
Productivity of Mangoes depends mainly upon three factors i) selection of cultivar, ii) the
age of the tree and iii) adoption of pre-harvest technology. Uttar Pradesh ranked second in case of
area coverage of Mangoes, but stood first in production and productivity, having production and
productivity 3623.22 thousand tones and 13.56 tonnes per hectares, respectively during 2010-11.
Andhra Pradesh was having highest area, but productivity is only 8.60 tonnes per hectares. Statewise productivity of Mango for years 2008-09, 2009-10 and 2010-11 is given in table No. 6.
Table No. 6
Productivity of Mango (2008-09, 2009-10 and 2010-11)
Tonnes/hectare
Sl. No.
1
2
3
4
5
6
7
8
9
10
11
12
State/UT
Uttar Pradesh
Andhra Pradesh
Karnataka
Bihar
Gujarat
Tamil Nadu
Orissa
West Bengal
Jharkhand
Kerala
Maharashtra
Others
2008-09
12.78
5.07
9.09
9.23
2.59
5.52
2.74
6.38
2.87
5.81
1.56
1.33
2009-10
12.98
8.45
11.01
6.82
7.05
4.80
3.25
6.56
16.84
5.85
1.26
4.48
2010-11
13.56
8.60
11.01
9.08
7.00
5.56
3.38
6.93
11.00
6.12
0.70
0.14

2.3 Varieties:
More than thousand varieties of Mangoes are grown in India. However, only about 30
varieties are grown on commercial scale in different states. Important Mango varieties, cultivated
in different states of India are summarised as under.
Table No. 7
14
State-wise varieties of Mangoes
States
Andhra Pradesh
Important Varieties
Banganpalli, Bangalora,Cherukurasam, Himayuddin, Suvarnarekha,
Thothapuri, Kesar, Dhasseri, Himayat, Peddarasam, Chinnarasam,
Manjeera, Neeleshan, Amarapali, Mallika, Ratana, Arkapuneet, Sindhu,
K.M.H.-1
Bihar
Bombai, Langra, Fazri, Himsagar, Kishen Bhog, Sukul, Bathua
Goa
Fernandin, Mankurad, Alphonso
Gujarat
Alphonso, Kesar, Rajapuri, Vanraj
Haryana
Dashehari, Langra, Bombay Green
Karnataka
Alphonso, Bangalora, Mulgoa, Neelum, Pairi, Totapuri, Raspuri, Baneshan,
Kesar, Mallika, Dasheri, Sindhura, Hybrid 10, Hybrid 13
Kerala
Mundappa, Olour, Pairi,Neelam,Nadassala,Suvarnarekha,Muthalamookkam
Madhya Pradesh
Alphonso, Bombai, Langra and mostly seedling types
Maharashtra
Alphonso, Kesar, Mankurad, Mulgoa, Pairi, Rajapuri, Neelam, Totapuri
Orissa
Baneshan, Langra, Neelum, Suvarnarekha and mostly seedling types
Punjab
Dashehari, Langra, Chausa
Tamil Nadu
Banganpalli, Bangalora, Neelum, Rumani, Mulgoa, Alphonso, Kalepad,
Sendurga, Malguavo, Immampasant, Kallmai
Uttar Pradesh
Bombay Green, Dashehari, Fajri, Langra, Safeda Lucknow, Chausa, Ratual,
S.Saurabh, Amarpalli, Malihabadi, Bombay yellow
West Bengal
Bombai, Himsagar, Kishan Bhog, Langra
Source: DMI Survey
Based on time of ripening, the varieties of Mangoes may be classified as under:
Early variety
Bombai, Bombay
Suvernarekha
Mid-season variety
Alphonso,
Mankurad,
Bangalora,
Vanraj,
Banganapalli, Dashehari, Langra, Kishen Bhog,
Zardalu, Mankurad
Late variety
Fazli, Fernandin, Mulgoa, Neelum, Chausa
2.3.1 Characteristics of important Indian varieties
Green
Himsagar,
Kesar,
15
Alphonso (Happus)
Fruit is medium in size, ovate oblique in shape, orange
yellow in colour. Juice is moderate-abundant, excellent keeping
quality, good for pulping and canning. Mainly exported as fresh
fruit. Flesh develops spongy tissue.
Bangalora (Totapuri)
The fruit is medium-large, oblong shaped with pointed base with golden yellow
colour. Good keeping quality; used for processing; heavy and regular bears variety,
Susceptible to bacterial spot.
Banganapalli (Baneshan, Safeda)
Fruit is large sized, obliquely oval in shape, golden yellow in colour, good
keeping quality, and good for canning, biennial in habit. Variety suited for dry areas
Bombai (Malda)
Variety is alternate bearer. Fruit is medium, ovate and yellow in colour. Keeping
quality is medium.
Bombay Green
Fruit size is medium, shape ovate oblong with spinach green colour. Keeping
quality is medium. Early seasoning variety. Biennial in habit highly susceptible to both
vegetative and floral malformation.
Dashehari
Best varieties of the country. Fruit size is small-medium, shape is elongated with
yellow fruit colour. Flesh is fibreless. Good keeping quality. Mainly used for table
purpose.
Fernandin
Fruit shape is oval to obliquely oval and yellow in colour with a blush of red on
shoulders. Medium keeping quality. Mostly used for table purpose.
Himsagar
Fruit is medium sized ovate fruit with yellow colour. Good keeping quality. Early
season variety and mostly used for table purpose.
Fajri:
16
Fruit is very large, obliquely oval in shape. Fruit colour is light chrome. Fruit
quality and keeping quality are medium. This is a late season variety.
Kesar
Fruit is medium oblong with a red blush on the shoulders.
Good keeping quality. Ideal for pulping and juice concentrates.
Early season variety.
Kishen Bhog
Fruit is medium oval oblique with yellow colour. Keeping quality is good.
Bearing heavy.
Langra
Fruit is medium, ovate in shape with lettuce green colour. Poor keeping quality.
Skin is very thin and pulp is very sweet. Alternate bearing variety mostly used for table
purpose.
Mankur
The variety develops black spots on the skin in rainy season. Fruit is medium
ovate and yellow in colour. Fruit quality is very good but keeping quality is poor.
Mulgoa
Fruit is large roundish-oblique in shape and yellow in colour. High fruit quality
and good keeping quality.
Neelum
Fruit is medium ovate-oblique in shape and saffron yellow in colour. Good
keeping quality. High yielding and regular bearing. Ideal variety for transporting to
distant places. This variety is mostly used for table purpose.
Chausa
Fruit is large, ovate to oval oblique in shape and light yellow in colour. Flesh is
fibrous. Medium keeping quality. Extremely sweet in taste. Alternate bearing variety. It is
mostly grown for table and processing purposes.
Suvernarekha
17
Fruit is medium ovate oblong fruit, green in colour with prominent red blush on
the shoulders. Good keeping quality. Bearing is heavy.
Vanraj
Fruit is medium, ovate oblong in shape with a blush of jasper red on the
shoulders; good keeping quality.
Zardalu:
Fruit size is medium, oblong to obliquely oblong and golden yellow in colour.
Fruit quality is very good. Keeping quality is medium. It is a mid season variety.
2.3.2 Hybrid Varieties:
Malika (Neelum X Dashehari)
Fruit is large, oblong elliptical yellow in colour. Keeping quality is good and is
mostly used for table purpose
Amrapali (Dashehari X Neelum)

Dwarf, regular bearing and late maturing variety. Suitable for high density
planting. Flesh is fibreless. Average yield.
Ratna (Neelum X Alphonso)
Tree moderately vigorous, precocious. Fruits are medium sized, attractive in
colour and free from spongy tissue
Sindhu (Ratna back-crossed with Alphonso)
Fruits are medium sized, fibreless, free from spongy tissue with high pulp to stone
ratio and very thin and small stone.
Arka Aruna (Banganapalli X Alphonso)
Plants are dwarf regular bearing. Fruit is oblong and skin are thin, rough and
dull yellow in colour with slight red blush. Pulp is soft, pale yellow in colour. Free
from spongy tissue and fiber. The keeping quality is moderate and is mostly used for
table purpose.
Arka Neelkiran (Alphoso x Neelum)
18
Tree is semi-vigorous in nature. Fruit is elliptical, medium size golden yellow in
colour, average weight 270-280g. Free from fiber and spongy tissue. Keeping quality is
good.
Arka Puneet (Alphoso x Banganpalli)
It is a hybrid between Alphonso and Banganpalli. It is regular and prolific bearer.
Fruits are medium sized having attractive skin colour with red blush and free from
spongy tissue. Excellent keeping quality.
Arka Anmol (Alphoso x Janardhan Pasand)
This hybrid is from a cross of Alphonso and Janardhan Pasand. It is regular bearer
and good yielder. Fruits are medium sized having uniform yellow peel colour, excellent
keeping quality and free from spongy tissue.
.
Au Rumani (Rumani x Mulgoa)
It is from a cross of Rumani and Mulgoa. It is precocious, heavy and regular
bearing with large fruits having yellow cadmium skin colour.
Manjeera (Rumani x Neelum)
This hybrid is from a cross of Rumani and Neelum. It is dwarf, regular and prolific
bearer with firm and fibre less flesh.
Some of the other hybrid varieties are Alfazali, Sundar Langra, Sabri, Jawahar,
Neelphonso, Neeleshan, Neeleshwari and PKM2.
2.3.3 Some of the most popular mangos varieties, grown in the world:
Kent mango:
The fruit is a regular oval shape, large 20 - 26 ounces, with
plump cheeks, greenish-yellow color with red shoulder. Very rich
and sweet with fiber-free flesh (slices clean to the pit - like butter
when ripe!)
Tommy Atkins mango:
Mango cultivar is developed and grown for
commercial export. The fruit is a regular oval, medium to large
sized, 12 to 24 ounces, yellowish-orange with deep red to purple
blush, thicker skinned, juicy but firm with medium fiber.
Haden Mango:
19
The fruit is a regular oval, large, 16 - 24 ounces, yellow almost entirely washed
over with an orange-red color, mild in flavor with a small amount of fiber
Ataulfo Mango:
Indonesian type - originated from a Hawaiian seedling strain,
direct descendant of the Manila mango seedling race common in
Veracruz State, Mexico. - The fruit is a small, flat, oblong shape, 6 12 ounces, greenish yellow to deep golden when ripe; delicious,
very sweet, rich in flavor and close to fiber free.
Keitt:
Indian strain thought to have originated, like the Haden, from
a seedling of Mulgoba 1945, Homestead, Florida. The fruit is a large
(20-26 oz.) ovate tapering with slight nose-like protuberance above
its tip. Green to orange-yellow as it ripens; firm flesh with a piney
sweetness and minimal fiber surrounding the seed area. It is a late
fruiting mango, often available into fall.
20
3.0 POST-HARVEST MANAGEMENT:
Post-harvest management means the handling of an agricultural product after
harvest to prolong storage life, freshness and an attractive appearance. In order to deliver
a quality product to the market and ultimately to the consumer to command buyer
attention and gives the grower a competitive edge, proper post-harvest management is the
need of the hour.
Nearly, 20-25 per cent of fruits are wasted due to faulty Post-harvest practices
during harvesting packaging, storage, grading etc. This wastage can be reduced to some
extent through proper and scientific methods
Post-harvest management can be considered as second production operation to
add values to the products and the basic means for effective marketing. Post-harvest
management operations are quite diversified, consisting of collection, curing, pretreatment, grading, packaging, pre-cooling, low temperature storage, pallet loading,
transporting, and depending upon various crops.
Like post-harvest management, the pre-harvest and subsequent harvesting of the
fruits also plays an important in role in enhancing the shelf life and quality of the fruits.
3.1
Pre-harvest factors influencing the post-harvest management:

The pre-harvest cultural practices like use of fertilizers, pest control, growth
regulators, climatic conditions like wet and windy weather and tree conditions influence
the fruit potentiality for storage by modifying physiology, chemical composition and
morphology of fruits.
The spray of calcium is found useful in delay in ripening of Mangoes improves
the storage life and increased the marketability. Similarly, pre-harvest spray of fungicide
like Dithane M-45 (0.2%), Bavistin 0.1%, Topsin-M (0.1%) and Captan (0.2%) is
effective in controlling storage disease due to anthracnose and stem end rot in Mango
varieties.
3.2
Maturity:
External colour, appearance, pulp colour and soluble solids content are the
reliable indicators for judging the fruit maturity. At the time of maturity, stone becomes
hard and pulp colour changes from white to cream. In few varieties, at maturity stage,
fruits sink in water (Langra, Chousa).
3.2.1 External Colour:

As the Mangoes mature, the skin colour changes from green to yellow. Normal
size fruit that have started to turn yellow are ripe and ready for immediate harvest.
21
3.2.2 Fruit Appearance:
The shoulder area swells and rises above the stem end. This is accompanied by
the stem end sinking and forming a small pit around the stem.
3.2.3 Internal Pulp Colour:
The pulp colour of Mango fruit at maturity changes from light yellow to deep
yellow.
3.2.3
Soluble Solids Content:

Mangoes are ready for harvest when the soluble solids content (sugars) of mature
fruit is at least 10%.
3.2.4
Maturity Indices:
The maturity indices are as under
I)
Color change from green to yellow.
II)
Development of "shoulders" on the stem end of the fruit.
III)
Fruit flesh turns from white to yellow starting at the endocarp and
progressing outward to the skin during maturation.
IV)
Stone becomes hard and pulp colour changes from white to cream.
V)
In few varieties fruits sink in water (Langra, Chousa)
VI)
In case of Alphonso Mangoes, the fruit is considered mature when the

shoulder outgrows the stem and the external colour becomes light green
with a yellowish red blush.
VII)
The harvest maturity in Dashehari and Langra cultivars reaches 12

weeks after fruit set. In Chausa and Mallika it takes about 15 weeks.
The best way to observe maturity in mango is the colour of the pulp, which turns
cream to light yellow on maturity and hardening of stone.
22
3.2.5
Few facts about the maturity of Mango:

Mango fruits need 120 to 140 days after fruit set to mature
When a few semi-ripe fruits fall from tree traditionallyit is considered as
maturity stage
Picking fruits when their specific gravity is 1.01-1.02 gives good quality fruits
Sinking of fruits in water indicates full maturity
Fruits dipping in water have Sp Gr. >1.02
Fruits dipping in 2.5% salt solution but floating in 5% salt solution: Sp
Gr1.02-1.04
Fruits dipping in 5% salt solution have Sp Gr>1.04 and are over matured
Four Maturity stages:
a. Fruit shoulders are in line with stem end and the colour is olive green
b. Shoulders outgrow the stem-end and colour is olive green
c. Shoulder outgrow-stem end and colour becomes light
d. Flesh becomes soft and blush develops
Fruits harvested at any of the above stages ripen well but those harvested at
second and third stage give best taste and flavour
When a few semi-ripe fruits fall from the tree, it is traditionally considered
that the fruits are mature for harvest.
If immature Mangoes are picked, fruits develop white patches or air pockets and
this effects taste and flavour, whereas over-mature fruits lose their storage life. Such
fruits present numerous problems during handling.
It is desirable to pick the fruits at the correct stage of maturity to facilitate
ripening, distant transportation and maximum storage life, and thus to increase their
quality and market value.
23
3.3
Harvesting
Harvesting is the most important factor, governing the post-harvest
management.The harvesting of the fruit is done, either by hand picking, or plucking with
a harvester at green mature stage. When the Mangoes are fully-grown and ready for
picking, the stem will snap easily with a slight pull. If a strong pull is to be applied, then
fruit is still somewhat immature and should not be harvested. A long-poled picking bag,
which can hold nearly four fruits, is also used for plucking of the fruits. During
harvesting precaution should be taken so that the fruit is held in the pouch and between
the divider and knife and as the device is pulled, otherwise the blade may cut the stalk.
This process avoids the falling of the fruits. Low fruits are generally harvested with the
help of clippers. At the time of harvesting, precaution is to be taken to leave a four-inch
stem to avoid the spurt of milky/resinous sap that exudes if the stem is cut close. Such
fruits are less prone to stem-end rot and other storage diseases. Therefore, proper care
should be taken to harvest the fruit cleanly and be kept as clean as possible.
It is a common practice to harvest fruits early in the season (premature stage) to
capture early market. But, fruits should be harvested, when there is some yellow colour
on the tree on the fruits. If immature fruits are harvested then white patches or air pockets
are developed and effects the taste and flavour, whereas over-mature fruits lose their
storage life. Such fruits present numerous problems during handling.
For export market, fruit should be harvested, when firm and at the mature-green
colour stage. Fruits harvested at the mature green stage ripe quite rapidly after harvest
and begin to turn yellow within 3 to 5 days at ambient temperature, while fruits harvested
immature green will not ripen properly, having poor taste and shrivel soon.
Fruits should also not be harvested by stick, which may cause
injury / bruises due to impact, resulting in decay, poor quality and attract
low price. For efficient harvesting of Mangoes a simple, low cost and
portable Mango harvesting device has been designed and developed at
the Central Institute for Subtropical Horticulture, Lucknow. Mango
fruits are taken into the pouch and held between the divider and knife
and as the device is pulled the blade cuts the pedicel. Then the fruits are conveyed
through a nylon chute to collecting boxes without bringing down the device every time.
This saves time and protects fruits from mechanical damage due to impact. It also
protects operator's hand from the sap, which oozes out from the point of detachment. On
an average, a man can harvest about 800 to 1000 fruits per hour with the help of this
device, depending on the skill of the worker, fruiting and height of the tree. It consumes
50 per cent less energy as compared to local methods. Harvested Mangoes should be
placed in field containers of not more than 25 kg capacity for movement to the packing
shed. The harvested fruits should be kept in the shade and handled carefully at all times.
The harvesting of Mangoes is best done in the late morning, because in the early
morning, the oil glands of the fruit are full, causing immediate discolouration of the peel,
if they are accidentally pressed or bumped. A torn skin will expose the fruit to
microorganism attack and result in rapid decay. Harvesting, under wet conditions should
24
also be avoided, since wet fruits are more susceptible to microbial growth and soil
particles may cling to wet crops, exposing them to soil-borne rot organisms.
The harvesting time of Mangoes varies with the distance to the market and local
consumption. Nevertheless, the factors such as market price, market glut, etc., should also
be considered while harvesting the Mango fruits.
After harvesting, fruits are generally heaped under the tree on the ground. Bruised
and injure fruits should be removed from the heap, as they might cause damage to
adjacent fruits. Post harvest losses in Mangoes have been estimated in the range of 2540% from harvesting to consumption stage.
3.3.1
Precautions during harvesting:

The following precautions should be taken during harvesting.
i)
Harvesting should be done by using appropriate instruments like

clippers or by carefully twisting and pulling the fruit from the tree.
ii) The harvesting under wet conditions should be avoided, since wet fruits
are more susceptible to microbial growth and soil particles may cling to
wet crops, exposing them to soil-borne rot organisms.
iii) Harvesting of fruits is best in the late morning, because the oil glands of
these fruits are full in the early morning, causing immediate
discolouration.
iv) Stems left on the fruit should be cut off closely because they can
puncture other fruit, causing post harvest decay and fruit spoilage.
v) The tree should never be shaked to harvest the fruits. The fruits should
not be allowed to fall on the soil to avoid the mechanical injury that
makes fruit more prone to decay.
vi) After harvesting, the fruits should never be left in direct sunlight and
must be kept in the shade.
viii) The contact of fruits with the soil should be avoided and should
be kept carefully into padded field crates, well-ventilated plastic
containers, or picking bags.
ix) Picking bags either should strapped around the waist or put over the
shoulder.
x) Picking bags should be designed to empty from the bottom so that fruits
can roll out of the sack onto the bottom of a larger field container or atop
fruits already present.
The states-wise season of harvesting and method of harvesting of Mangoes is
given in table No 8.
25
Table No. 8
Season of harvesting and method of harvesting
Sl.
State
No.
1
2
1
Andhra
Pradesh
Starting month
Ending month
3
ii) 15 April
4
15 June
ii) 15th May

(Thothapuri and
other late verities)
15th July
th
th
Method of harvesting
5
Hand-plucking, Pole and
sickle, Dapoli harvester
Gujarat
Beginning of April
Middle of June
Hand-picking, Pole and sickle
Jharkhand
May
July to
Early August
Traditional meathods
Karnataka
Mid April
Mid July
Kerla
January
May-June
Maharashtra
February
15th May
Orrisa
April (end)
Mid March
10th June
June last
Uttar Pradesh
May
June/July
June
August
Uttranchal
Tamil Nadu
i) Main
season
ii) Off
season
April
July
November
January
10
Plucking with help of pole and

sickle, Shaking the branches
and made to fall on soft bed of
grass
Manual (Traditional meathods)
Hand plucking, Bamboo patti,
Clippers, Poles and bamboo
Manual
Manual (Hand plucking),
Shaking the branches, Poles
and bamboo
Hand plucking, Net harvesting,

Tree branch shaking, Bamboo
with net
Source: DMI Survey

Except Andhra Pradesh, in all others important Mango growing states, crude
method of harvesting i.e., hand plucking and use of pole are in use. In Andhra Pradesh, in
addition to local methods of harvesting, Dapoli harvester is also used for harvesting of
the fruits. Mangoes are plucked quite green to avoid bird damage and the dealers layer
them with rice straw in ventilated storage rooms over a period of one week
26
3.5
Post-harvest operations:
Improved post-harvest practices results in reduction in losses, improve overall
quality, extend shelf life and higher profits for growers and marketers.
Normally, Mangoes do not need any post-harvest treatment for marketing in local
markets, except simple washing with water to remove the latex and dust. On a
commercial scale or for export purpose, they are sometimes dipped in hot water,
containing fungicide for the control of diseases. However, hot water treatment (HWT) is
an effective post-harvest treatment for Mangoes. Dipping newly harvested fruits in hot
water minimizes fruit fly damage, anthracnose, and stem-end rot infections.
Curing, washing, grading, packaging, storage, transportation, processing and
marketing etc are the important post-harvest operation.
3.5.1
Ripening:
Fruits are plucked early in the season (premature stage) to capture early market,
traders use carbide treatment for artificial ripening of the fruits.
3.4.2
Ripening Aids
The Langra Mangoes can be ripened at room temperature in open, in a

wooden box lined with paper, in an earthen pitcher treated with carbide and in
a box filled with wood wool.
In Alphonso fruits, ripening is very much hastened when the mature fruits are
kept in a chamber saturated with ethylene gas released from 10,000-ppm
ethrel solution, containing sodium hydroxide pellets.
The effect of ethrel and calcium carbide on Dashehari Mango fruits by placing
4 g of calcium carbide/kg fruits is superior in palatability and attractive colour
development. Such fruits are higher in TSS, sugars and carotenoid content but
little lower in ascorbic acid content.
Langra Mangoes ripened with calcium carbide (6 g/kg of fruits) is better in

taste when followed by ethrel treated (800 ppm).
Ripening with ethylene is the best method.
27
Acetylene gas, liberated from calcium carbide by the addition of water or by

contact with moisture in air, can be used as commercial ripening aids.
The commercial use of acetylene, liberated from calcium carbide, often results
in fruits that are soft and have good peel colour development, but are poor in
flavour.
Acetylene concentrations of 0.4 ml per litre for 24 hours at 250 C may

advance softening and peel colour development.
Fruit ripened at 19-210 C give better quality characteristics than those ripened
at 28-300 C.
A simple method is to place the fruits in baskets lined with banana leaves with
calcium carbide. This gave fruit of uniform colour within 2-3 days at but with
inferior flavour than fruit ripened without calcium carbide.
Ethrel ripening though slow had better quality.
3.4.3
Curing , washing and cooling:

Curing is necessary when fruits are to be stored for long periods to extend the
shelf life. The fruits are usually spread on the floor in the orchards yard, having the
cushion of paddy straw or simple straw for nearly 24 hrs and then washed to remove the
dirt. Post-harvest cooling rapidly removes field heat from freshly harvested fruits, which
helps in stabilizing the metabolic process. Post-harvest cooling can:
Suppress enzymatic degradation and respiratory activity (softening)
Slow or inhibit water loss (wilting)
Slow or inhibit the growth of decay-producing microorganisms (molds and

bacteria)
Reduce production of ethylene (a ripening agent)
28
In addition to protecting quality, post-harvest cooling provides marketing
flexibility by making it possible to market at the optimum time. Few of the cooling
methods are room cooling, forced air-cooling and hydro cooling.
3.4.4 Ripening:
In India, 99% of the Mangoes are ripened by using Calcium Carbide, which is a
toxic chemical and extremely hazardous. It is the most economical way to ripen a mango,
but a banned chemical, and should not be used for ripening of fruits. Such fruits do not
ripe uniformly and quality of fruits remains inferior. It would be better to treat the fruits
with ethylene gas (100 ppm) in airtight room by exposing them for 24 48 hrs under
controlled conditions of temperature and humidity, for ripening purpose.
Alternatively, fruits may be riped with dip treatment of ethrel / ethephon solution
(250 750 ppm) in hot water (5220C) for 5 minutes. The same solution could be used
four times. Premature fruits (fruits harvested up to 2 weeks prior to maturity) can be
ripened to an acceptance quality by dipping the fruits in 750-ppm ethrel solution.
Similarly, less mature and mature fruits can be ripened by dipping the fruits in 500 and
250-ppm ethrel solution, respectively.
These treatments ripen the fruits uniformly with attractive colour.
3.5 Grading:
Grading of agricultural produce as per accepted quality standards helps
farmers, marketing functionaries, processors, traders and consumers in efficient
marketing.
The fruits graded according to their size, weight, colour and maturity benefits
both the producer and consumer. It has been observed that bigger size fruits take 2-4 days
more time in ripening than smaller ones and hinder to achieve uniform ripening.
Therefore, grading according to size play an important role in packaging of the fruits.
During grading, the immature, overripe, damaged and diseased fruits should be
discarded.
The state-wise grading parameters used for grading of Mangoes and per centage
share graded by different agencies, are given in table No 9.
29
Table No. 9
Grading Parameters used
Sl.No.
State
Agency
Andhra
Pradesh
Gujarat
Jharkha
nd
Whether If not, parameters used for

Agmark grading
standards
are used
4
5
Producers
Wholesaler
Pre-harvest
contractor
Commission
agent
Processor
Exporter
No
No
No
Size, Shape
Size, Shape
Size, Shape
No
Size, Shape
No
No
Pre-harvest
contractor
Processor
Producers
Wholesaler
Pre-harvest
contractor
Commission
agent
No
Physical appearance
Size, Shape, Weight, Maturity,
Physical appearance
Size, Shape
No
No
No
No
Size, Shape
Damaged and diseased fruits are
sorted out. Size and shape is
considersd for grading of the fruits
No
Colour, Shining, Size, Firmness
Kerala
Karnata
ka
Maharas
htra
Orissa
Producers
Wholesalers
Retailers
Producers
Wholesaler
Pre-harvest
contractor
Commission
agent
Producers
Pre-harvest
contractor
Wholesalers
Commission
agents
Processor
Producers
Pre-harvest
No
No
No
No
No
No

Colour, Shining, Size, Shape
No

Size, Colour, Ripening stage and
varietals characteristics
No
No
Size, shape and maturity
30
Uttar
Pradesh
Tamil
Nadu
contractor
Wholesalers
Commission
agents
Processor
Producers
Pre-harvest
contractor
Wholesalers
Commission
agents
Processor
Producers
Pre-harvest
contractor
Commission
agents
Processors
Retailers
No
Colour, Shining, Size, Shape and

firmness
No
No
No
Colour, Shining, Size, Firmness,

Ash coat on skin
No
No
Source: DMI Survey

From the above table, it is evident that in India the practice of systematic grading
of Mangoes, based on scientific grade standards, is not so far being followed by any of
the agency, engaged in the distribution of this fruit. Since, there is a huge domestic
market, producers do not bother about grading and seldom grade them in the orchards. At
the best, the growers remove immature, rotten or diseased fruits from the bulk.
Wholesalers or pre-harvest contractors who purchase the produce from grower grade
mangoes according to size and variety before the consignments are dispatched to the
consuming centers.
The practice of sorting the fruits in several grades is common in Gujarat and
Maharashtra, particularly for 'Alphonso'. Similarly, in Chittoor district of Andhra Pradesh
for 'Bangalora', and for 'Dashehari' in Uttar Pradesh, the fruits are graded in several
grades, according to size, colour and maturity of the fruit. Some growers and contractors
use sieves, having circular holes of 8, 7.5 and 7 cm diameter to distinguish fruits by
simple marks on the package.
The grades vary with variety.
accepted grades are as under
A+ grade >300 g
A grade 250-299 g
B grade 200-249 g
C grade 150-199 g
D grade <150 g
For Alphonso and Kesar the commercially
31
However, the 'topping' malpractice, where 25% of the better quality, bigger fruits
is placed at the top of each package continues.
The need for standardization of packages and grading of Mangoes has become
imperative in the context of an expanding export market for this fruit. Grade designations
and definitions of quality have been prescribed under voluntary Agricultural Produce
(Grading and Marketing Act, 1937), for 'Alphonso' intended for marketing within the
country as well as for export markets, separately.
3.5.1 Advantages of Grading and standardization:
i)
Grading is beneficial to the farmers, traders as well as to the consumers, as

it provides common language to all.
ii)
Grading of produce before sale enables farmers to get better price for their
produce.
iii)
Grading assists producers and other intermediaries in preparing fresh

produce for market with appropriate labeling.
iv)
Grading helps consumers to get standard quality produce at fair price.
v)
It facilitates consumer to compare the prices of different qualities of a

produce in the market.
vi)
It assures quality of the produce and also reduces cost of marketing and
transportation.
vii)
Produce of similar grade can be stored in bulk.
viii)
Market values are better understood.
ix)
Commodities can be bought and sold without inspection, through e-trading.
x)
Grading provides an authentic and scientific basis in promoting and managing

marketing system.
xi)
It serves as a realistic and common basis for market intelligence and reporting.
xii)
It facilitates settlement of grading disputes between buyers and sellers.
32
3.5.2 Grading at producers level:
Though, there is no grading of Mangoes at producers level, but there is an
increasing recognition to the fact that producers need to be assisted in grading their
produce before sale so that farmers may get better price. For securing adequate returns to
producer/seller, scheme of Grading at Producers Level was introduced in 1962-63 by
Directorate of Marketing and Inspection. Main objective of this scheme is to subject the
produce to simple test and assign a grade before it is offered for sale. After grading,
producers get prices commensurate with quality of produce. The programme is
implemented by the States/Union Territories. At present, some fruits are graded at
producers level, mainly in the regulated markets of Andhra Pradesh, Gujarat,
Maharashtra, Tamil Nadu, Uttar Pradesh and West Bengal etc. Total number of
producers level grading units, as on 31-03-07 are 2143.
3.5.3 Benefits of Grading at producers level:
1. Grading of produce at producers level enable farmers to get higher price for
their produce as well as it helps the consumers to get standard quality produce
at fair price.
2. Grading not only facilitates dissemination of prices and market information
but also assist machinery of distribution at all stages.
3. Grading at producers level helps them to develop suitable marketing strategy.
3.5.4
GRADE DESIGNATION AND QUALITY OF MANGOES (AGMARK):

1. Mangoes shall be fruits obtained from Varieties (cultivars) of plant Mangifera
indica L. of Anacardiaceae family.
2. MINIMUM REQUIREMENTS
(i) Mangoes shall be: (a) Whole, firm, sound and fresh in appearance. Produce affected by
rotting or deterioration such as to make it unfit for consumption is
excluded;
(b) Clean, practically free of any visible foreign matter;
(c) Free of black necrotic stains or trails;
(d) Free of marked bruising;
(e) Free of abnormal external moisture, excluding condensation
following removal from cold storage;
(f) Free from damage caused by low/or high temperature;
33
(g) Free of any foreign smell and/or taste;

(h) Free of damage caused by pests;
(i) Sufficiently developed and display satisfactory ripeness;
(ii) When a peduncle is present, it shall not be no longer than 1.0 cm.
(iii) Mangoes shall comply with the residue levels of heavy metals, pesticides and
other food safety parameters as laid down by the Codex Alimentarius
Commission for exports.
Grade
designation
1
Extra class
Class I
Grade Requirements
Grade tolerances
2
Mangoes must be of superior quality. They
must be characteristic of the variety. They
must be free of defects, with the exception of
very slight superficial defects, provided these
do not affect the general appearances of the
produce, the quality, the keeping quality and
presentation in the package.
3
5% by number or weight
mangoes not satisfying
requirements for the grade,
meeting those of Class I
exceptionally, coming within
tolerances of that grade.
Mangoes must be of good quality. They

must be characteristic of the variety.
Mangoes may have following slight defects,
provided these do not affect the general
appearance of the produce, the quality, the
keeping quality and presentation in the
package.
- slight defects in shape;
- slight skin defects due to
rubbing or
sunburn,
suberized stains due to resin
exudation (elongated trails included) and
healed bruises not exceeding 2,3,4,5 sq. cm.
for size groups A, B, C, D respectively
10% by number or weight of

mangoes not satisfying the
requirements for the grade, but
meeting those of Class II grade or,
exceptionally coming within the
tolerances of that grade.
of
the
but
or
the
34
This grade includes mangoes which do not
qualify for inclusion in the higher grades, but
satisfy the minimum requirements. Mangoes
may have following defects, provided they
retain their essential characteristics as regards
the quality, keeping quality and presentation.
10% by number or weight of

mangoes not satisfying the
requirements of the grade, but
meeting
the
minimum
requirements.
Class II
- defects in shape,
- slight skin defects due to
rubbing or
sunburn, suberized stains due to resin
exudation (elongated trails included) and
healed bruises not exceeding 4,5,6,7 sq.
cm.
for size groups A, B, C, D
respectively
Footnote: In Class I and Class II, scattered suberized rusty lenticels, as well as yellowing of
green varieties due to exposure to direct sunlight, not exceeding 40% of the surface and not
showing any signs of necrosis are allowed.
3.5.5 OTHER REQUIREMENTS
The development and condition of the mangoes must be such as to enable them:
- to ensure a continuation of the maturation process until they reach the
appropriate degree of maturity
Corresponding to the varietal characteristics,
- to withstand transport and handling, and
- to arrive in satisfactory condition at the place of destination.
3.5.6 PROVISIONS CONCERNING SIZING
Size is determined by the weight of the fruit, in accordance with the following table:
______________________________________________________________________
Size
Weight
Maximum permissible difference
Code
(in grams)
between fruits within the
Package (in grams)
_____________________________________________________________________
A
100-200
50
B
201-350
75
C
351-550
100
D
551-800
125
_______________________________________________________________________
35
Size Tolerances:
For all grades, 10% by number or weight of mangoes in each package are
permitted to be outside (above or below) the group size range by 50% of the maximum
permissible difference for the group. In the smallest size range, mangoes must not be less
than 90 gms. and for those in the largest size range a maximum of 925 grams applies, as
follows:
____________________________________________________________________
Size
Normal size
Permissible
Max. permissible
code
range
size range.
difference between
fruit in each package
(10% of fruit/ package
exceeding the normal
size range).
_____________________________________________________________________
A
100-200
90-220
50.0
B
201-350
180-425
112.5
C
351-550
251-650
150
D
551-800
426-925
187.5
_____________________________________________________________________
3.6 CODEX STANDARD FOR MANGOES

1. DEFINITION OF PRODUCE
This Standard applies to commercial varieties of mangoes grown from Mangifera indica
L., of the Anacardiaceae family, to be supplied fresh to the consumer, after preparation and
packaging. Mangoes for industrial processing are excluded.
2. PROVISIONS CONCERNING QUALITY
2.1 MINIMUM REQUIREMENTS
In all classes, subject to the special provisions for each class and the tolerances
allowed, the mangoes must be:
- whole;
- sound, produce affected by rotting or deterioration such as to make it unfit for
consumption is excluded;
- clean, practically free of any visible foreign matter;
- practically free of damage caused by pests;
- free of abnormal external moisture, excluding condensation following removal
from cold storage;
- free of any foreign smell and/or taste;
- firm;
36
- fresh in appearance;
- free of damage caused by low temperatures;
- free of black necrotic stains or trails;
- free of marked bruising; and
- sufficiently developed and display satisfactory ripeness.
When a peduncle is present, it shall be no longer than 1.0 cm.
2.1.1
The development and condition of the mangoes must be such as to

enable them:
- to ensure a continuation of the maturation process until they reach the
appropriate degree of maturity corresponding to the varietal
characteristics;
- to withstand transport and handling; and
- to arrive in satisfactory condition at the place of destination.
In relation to the evolution of maturing, the colour may vary according to
variety.
2.2
2.2.1
2.2.2
2.2.3
CLASSIFICATION
Mangoes are classified in three classes defined below:
Extra Class
Mangoes in this class must be of superior quality. They must be characteristic of
the variety. They must be free of defects, with the exception of very slight
superficial defects, provided these do not affect the general appearance of the
produce, the quality, the keeping quality and presentation in the package.
Class I
Mangoes in this class must be of good quality. They must be characteristic
of the variety. The following slight defects, however, may be allowed,
provided these do not affect the general appearance of the produce, the
quality, the keeping quality and presentation in the package:
- slight defects in shape;
- slight skin defects due to rubbing or sunburn, suberized stains due to resin
exudation (elongated trails included) and healed bruises not exceeding 3, 4,
5 cm for size groups A, B, C respectively.
Class II
This class includes mangoes which do not qualify for inclusion in the
higher classes, but satisfy the minimum requirements specified in Section 2.1
above. The following defects, however, may be allowed, provided the
mangoes retain their essential characteristics as regards the quality, the
keeping quality and presentation:
- defects in shape;
37
- skin defects due to rubbing or sunburn, suberized stains due to resin
exudation (elongated trails included) and healed bruises not exceeding 5, 6,
7 cm for size groups A, B, C respectively.
In Classes I and II, scattered suberized rusty lenticels, as well as yellowing of
green varieties due to exposure to direct sunlight, not exceeding 40 per cent of the
surface and not showing any signs of necrosis are allowed.
3.
PROVISIONS CONCERNING SIZING

Size is determined by the weight of the fruit, in accordance with the following table:
Size Code Weight (in grams)

A
200 - 350
351 - 550
551 - 800
The maximum permissible difference between fruit in the same package
belonging to one of the above mentioned size groups shall be 75, 100 and 125 g
respectively. The minimum weight of mangoes must not be less than 200 g.
4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each package for
produce not satisfying the requirements of the class indicated.
4.1 QUALITY TOLERANCES
4.1.1 Extra Class
Five per cent by number or weight of mangoes not satisfying the requirements of
the class, but meeting those of Class I or, exceptionally, coming within the
tolerances of that class.
4.1.2 Class I
Ten per cent by number or weight of mangoes not satisfying the requirements of
the class, but meeting those of Class II or, exceptionally, coming within the
tolerances of that class.
4.1.3 Class II
Ten per cent by number or weight of mangoes satisfying neither the
requirements of the class nor the minimum requirements, with the
exception of produce affected by rotting, marked bruising or any other
deterioration rendering it unfit for consumption.
38
4.2 SIZE TOLERANCES

For all classes, 10% by number or weight of mangoes in each package are
permitted to be outside (above or below) the group size range by 50% of
the maximum permissible difference for the group. In the smallest size
range, mangoes must not be less than 180 g and for those in the largest
size range a maximum of 925 g applies, as follows:
Size
Code
Normal
Size
Range
Permissible Size Range

( < 10% of fruit/package
exceeding the normal size range)
Max. Permissible
Difference between
fruit in each package
200 350
180 425
112.5
351 550
251 650
150
551 800
426 925
187.5
5.
PROVISIONS CONCERNING PRESENTATION

5.1 UNIFORMITY
The contents of each package must be uniform and contain only mangoes
of the same origin, variety, quality and size. The visible part of the
contents of the package must be representative of the entire
5.2 PACKAGING
Mangoes must be packed in such a way as to protect the produce properly.
The materials used inside the package must be new1, clean, and of a
quality such as to avoid causing any external or internal damage to the
produce. The use of materials, particularly of paper or stamps bearing
trade specifications is allowed, provided the printing or labeling has been
done with non-toxic ink or glue. Mangoes shall be packed in each
container in compliance with the Recommended International Code of
Practice for Packaging and Transport of Fresh Fruits and Vegetables
(CAC/RCP 44-1995, Amd. 1-2004).
5.2.1 Description of Containers
The containers shall meet the quality, hygiene, ventilation and resistance
characteristics to ensure suitable handling, shipping and preserving of the
mangoes. Packages (or lot for produce presented in bulk) must be free of
all foreign matter and smell.
39
6.
MARKING OR LABELLING
6.1 CONSUMER PACKAGES
In addition to the requirements of the Codex General Standard for the
Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991),
the following specific provisions apply:
6.1.1 Nature of Produce
If the produce is not visible from the outside, each package shall be
labelled as to the name of the produce and may be labelled as to name of
the variety.
6.2
NON-RETAIL CONTAINERS
Each package must bear the following particulars, in letters grouped on the
same side, legibly and indelibly marked, and visible from the outside, or in
the documents accompanying the shipment. For produce transported in
bulk these particulars must appear on a document accompanying the
goods.
6.2.1 Identification
Name and address of exporter, packer and/or dispatcher. Identification
code (optional).
6.2.2 Nature of Produce
Name of the produce if the contents are not visible from the outside. Name
of the variety or commercial type (optional).
6.2.3 Origin of Produce
Country of origin and, optionally, district where grown or national,
regional or local place name.
6.2.4 Commercial Identification
- Class;
- Size (size code or weight range in grams);
- Number of units (optional);
- Net weight (optional).
6.2.5 Official Inspection Mark (optional)
40
7.
CONTAMINANTS
7.1 HEAVY METALS

Mangoes shall comply with those maximum levels for heavy metals
established by the Codex Alimentarius Commission for this commodity.
7.2
PESTICIDE RESIDUES
Mangoes shall comply with those maximum pesticide residue limits
established by the Codex Alimentarius Commission for this commodity.
8.
HYGIENE
8.1 It is recommended that the produce covered by the provisions of this
Standard be prepared and handled in accordance with the appropriate
sections of the Recommended International Code of Practice General
Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003), Code of
Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003),
and other relevant Codex texts such as Codes of Hygienic Practice and
Codes of Practice.
8.2 The produce should comply with any microbiological criteria established
in accordance with the Principles for the Establishment and Application of
Microbiological Criteria for Foods (CAC/GL 21-1997).
3.7 CODEX STANDARD FOR CANNED MANGOES
1.
DESCRIPTION
1.1 Product Definition
Canned mango is the product:
(a) prepared from stemmed, peeled, fresh, sound, clean and mature fruit of
commercial varieties conforming to the characteristics of the fruits
ofMangifera indica L.; (b) which may or may not be packed with a
suitable liquid packing medium, nutritive sweeteners and other seasoning
or flavouring ingredients appropriate to the product; and (c) processed by
heat, in an appropriate manner, before or after being sealed in a container,
in order to preserve its essential composition and quality factors.
1.2 Types of varieties
Any cultivated variety or type suitable for Canned Mangoes may
be used in the preparation.
1.3 Styles
The product shall be prepared from peeled fruit for all the
following styles:
41
1.3.1 Halves - cut into two approximately equal parts along the stone from stem
to apex and the flesh separated from the skin.
1.3.2 Slices - Long, slender pieces cut lengthwise or crosswise.
1.3.3 Pieces - (or mixed pieces or irregular pieces) - pitted and comprising
irregular
shapes and sizes.
1.3.4 Diced - flesh cut into cube-like parts with a dimension of at least 12 mm
on the longest side.
1.3.5 Other Styles - Any other presentation of the product shall be permitted
provided that the product:
(a) is sufficiently distinctive from other forms of presentation
laid down in this standard;
(b) meets all relevant requirements of this standard, including
requirements relating to limitations on defects, drained
weight, and any other requirements in this standard which are
applicable to that style in the standard which most closely
resembles the style or styles intended to be provided for
under this provision.
(c) is adequately described on the label to avoid confusing or
misleading the consumer.
1.4 Types of Pack
1.4.1 Regular pack - with liquid packing medium.
1.4.2 Solid pack - closely packed fruit prepared by packing without a liquid
packing medium; a dry nutritive sweetener may be used.
2. ESSENTIAL COMPOSITION AND QUALITY FACTORS
2.1
2.1.1
2.1.1.1
2.1.1.2
Packing Media
Where a packing medium is used, it may consist of:
Water - in which water is the sole packing medium;
Fruit Juice1 - in which mango juice - or any other compatible fruit
juice is the sole packing medium;
2.1.1.3 Mixed Fruit Juices1 - in which two or more compatible fruit
juices which may include mango juice, are combined to form
the packing medium;
2.1.1.4 Water and Fruit Juice(s) - in which water and mango juice, or water
and any other single fruit juice or water and two or more fruit juices are combined in
any proportion to form the packing medium.
2.1.2 Any of the foregoing packing media may have one or more of the following
nutritive sweeteners as defined by the Codex Alimentarius Commission
42
added: sucrose, invert sugar syrup, dextrose, dried glucose syrup, glucose
syrup, fructose, fructose syrup, honey.
2.1.3 Dry nutritive sweeteners namely sucrose, invert sugar, dextrose and dried
glucose syrup, may be added to solid packs without added liquid but with
such slight amounts of steam, water or natural juice as occur in the normal
canning of the product.
2.1.4 Classification of packing media when nutritive sweeteners are added
2.1.4.1 When nutritive sweeteners are added to fruit juice(s) the packing
media shall be not less than 11 Brix and shall be classified on the
basis of the cut-out strength as follows:
Lightly sweetened fruit juice(s) - Not less than 11 Brix
Heavily sweetened fruit juice(s) - Not less than 15 Brix
2.1.4.2 When nutritive sweeteners are added to water or water and fruit
juice(s) or water and nectar the liquid media shall be classified on the
basis of the cut-out strength as follows:
Slightly sweetened water) - Not less than 10 Brix but less than 14
Water slightly sweetened) Brix
Extra light syrup
)
Light syrup Not less than 14 Brix but less than 18 Brix
Heavy syrup Not less than 18 Brix but less than 24 Brix
Extra heavy syrup - Not less than 24 Brix but not more than 35
Brix
2.1.4.3 When nutritive sweeteners are added to water and fruit juice(s) and the
minimum fruit juice content of the packing medium is not less than
40% m/m, the packing medium may be classified as a nectar provided
the cut-out strength is not less than 20 Brix.
2.1.4.4 The cut-out strength for any packing medium shall be determined on
average, but no container may have a Brix value lower than that of the
next category below.
2.2 Other Ingredients
Nutritive sweeteners as defined by the Codex Alimentarius
Commission.
2.3 Quality Criteria
2.3.1 Colour
The colour of the product shall be characteristic of the type or variety of
mango. Canned mangoes containing special ingredients shall be
considered to be of characteristic colour when there is no abnormal
discolouration of the respective ingredient used.
43
2.3.2
Flavour
Canned mangoes shall have a flavour and odour characteristic of the
variety or type used for canning and shall be free from odours or flavours
foreign to the product; and canned mangoes with special ingredients shall
have the characteristic flavour of the mangoes and the other substances
used.
2.3.3 Texture
The mangoes shall be reasonably fleshy and have little fiber. They may be
variable in tenderness but shall neither be mushy nor excessively firm in
liquid media packs, and shall not be excessively firm in solid packs.
2.3.4 Uniformity of Size
2.3.4.1 Halves - 90% by count of the units shall be reasonably uniform in size.
Where a unit has broken within the container, the combined
broken pieces are considered as a single unit.
2.3.4.2 Other styles - (There are no requirements for size uniformity).
2.3.5 Symmetry - Not more than 20% by count of units shall be sliced in a
direction other than parallel to the crease (as stated above)
and of these not more than half may have been sliced
horizontally.
2.3.6 Definition of defects
(a) Blemishes - surface discolouration and spots arising from physical,
pathological, insect or other agents that definitely contrast
with the overall colour, and which may penetrate into the
flesh. Examples include bruises, scab and dark
discolouration.
(b) Crushed or mashed - means a unit which has been crushed to the extent
that it has lost its normal shape (not due to ripeness) or has
been severed into definite parts. Partially disintegrated
halves are not counted as broken. All portions that
collectively equal the size of a full size unit are considered
one unit in applying the allowance herein.
(c) Rind considered as a defect. It refers to rind adhering to the pulp
of the mango or found loose in the container.
(d) Pit (or stone) material - considered a defect in all styles.
(e) Harmless extraneous material - means any vegetable substance (such as,
but not limited to a leaf or portion thereof or a stem or
portion thereof) that is harmless but which tends to detract
from the appearance of the product.
(f) Trim considered a defect only in halved and sliced canned
mangoes in liquid media packs. The trimming must be
excessive and includes serious gouges (whether due to
physical trimming or other means) on the surface of the
units which definitely detract from the appearance.
44
2.3.7 Allowances for defects
The product shall be reasonably free from defects such as extraneous material, pit
(stone) material, rind and spotted slices or chunks. Certain common defects shall
not be present in amounts greater than the following limitations:
Defects Liquid media packs Solid packs
Blemishes and trim 30% by count 3 units per 500 g
Rind not more than 6 cm2
aggregate area per 500 g
not more than 12 cm2
Crushed or mashed 5% by weight not applicable
aggregate area per 500 g
Pit or pit material (average) 1/8 stone or equivalent per 500 g
1/8 stone or equivalent per500 g
Harmless extraneous material
2 pieces per 500 g 3 pieces per 500 g
The weight of the product referred to in the above table is the drained weight (Codex
Alimentarius Volume 13).
2.4 Classification of "Defectives"
A container that fails to meet one or more of the applicable quality
requirements as set out in sub-sections 2.3.1 to 2.3.7 (except for rinds and
pit or pit material, which are based on averages), shall be considered a
"defective".
2.5 Lot Acceptance
A lot shall be considered as meeting the applicable quality requirements
referred to in subsection 2.4 when:
(a) for those requirements which are not based on averages, the number of
"defectives" as defined in sub-section 2.4 does not exceed the
acceptance number
(c) of the appropriate sampling plan (AQL-6.5) in the Joint FAO/WHO
Codex Alimentarius Sampling Plans for Prepackaged Foods (1969)
(CAC/RM 42-1969) (Codex Alimentarius Volume 13) as amended,
and (b) the requirements which are based on sample average are
complied with.
2.6 Organoleptic Characteristics
The product shall have the colour, odour and flavour characteristics
corresponding to the varieties or types of mango used in the preparation of the
product.
3. FOOD ADDITIVES
3.1 Colour Maximum level in the finished product
beta-carotene 100 mg/kg
3.2 Acidifying agent
Citric acid Limited by GMP
45
3.3 Antioxidant
Ascorbic acid 200 mg/kg
3.4 Firming Agents
3.4.1 Calcium chloride 350 mg/kg, calculated as Ca in the
finished product
3.4.2 Pectins Limited by GMP
4. CONTAMINANTS
Lead (Pb) 1 mg/kg
Tin (Sn) 250 mg/kg calculated as Sn
5. HYGIENE
5.1 It is recommended that the product covered by the provisions of this standard
be prepared and handled in accordance with the appropriate sections of the
Recommended International Code of Practice - General Principles of Food
Hygiene (CAC/RCP 1-1969, Rev. 2 (1985) Codex Alimentarius Volume 1),
and other Codes of Practice recommended by the Codex Alimentarius
Commission which are relevant to this product.
5.2 To the extent possible in Good Manufacturing Practice, the product shall be
free from objectionable matter.
5.3 When tested by appropriate methods of sampling and examination, the
product:- shall be free from microorganisms in amounts which may represent
a hazard to health;
- shall be free from parasites which may represent a hazard to health; and
- shall not contain any substance originating from microorganisms in
amounts which may represent a hazard to health.
6. WEIGHTS AND MEASURES
6.1 Fill of Container
6.1.1 Minimum Fill
The container shall be well filled with mangoes and the product (including
packing medium) shall occupy not less than 90% of the water capacity of the
container. The water capacity of the container is the volume of distilled water
at 20oC which the sealed container will hold when completely filled.
6.1.2 Classification of "Defectives"
A container that fails to meet the requirement for minimum fill (90%
container capacity) of sub-section 6.1.1 shall be considered a "defective".
6.1.3 Lot Acceptance
A lot will be considered as meeting the requirements of sub-section 6.1.1
when the number of "defectives" as defined in sub-section 6.1.2 does not
exceed the acceptance number (c) of the appropriate Sampling Plans (AQL6.5) in the Joint FAO/WHO Codex Alimentarius Sampling Plans for Prepackaged Foods (1969) (CAC/RM 42-1969), (see Codex Alimentarius
Volume 13) as amended.
46
6.2 Minimum Drained Weight
6.2.1 The drained weight of the product shall be not less than 55% of the
distilled water at 20oC which the sealed container will hold when completely
filled.
6.2.2 The requirements for minimum drained weight shall be deemed to be
complied with when the average drained weight of all containers examined is
not less than the minimum required, provided that there is no unreasonable
shortage in individual containers.
7. LABELLING
In addition to the requirements of the Codex General Standard for the
Labelling of Prepackaged Foods (CODEX STAN 1-1985 (Rev. 1-1991)
Codex Alimentarius Volume 1)1 the following specific provisions apply:
7.1 The Name of the Food
7.1.1 The name of the food to be declared on the label shall be "Mangoes".
7.1.2 The style, as appropriate, shall be declared as part of the name or in close
proximity to the name: "Halves", "Slices", "Diced", "Pieces" or "Mixed
Pieces" or "Irregular Pieces". If the product is produced in accordance
with the other styles provision (sub-section 1.3.5), the label shall contain
in close proximity to the name of the product such additional words or
phrases 1 Hereafter referred to as the "General Standard". that will avoid
misleading or confusing the consumer.
7.1.3 The packing medium shall be declared as part of the name, or in close
proximity to the name, as appropriate.
7.1.3.1 When the packing medium is composed of water, the packing medium
shall be declared as: "In water" or "Packed in water".
7.1.3.2 When the packing medium is composed of a single fruit juice, the
packing medium shall be declared as: "In juice" or "In Mango juice"
where mango juice has been used; or "In (name of fruit) juice" for all other
fruit juices.
7.1.3.3 When the packing medium is composed of two or more fruit juices,
which may include mango juice, it shall be declared as: "In (name of
fruits) juice"; or "In fruit juices"; or "In mixed fruit juices".
7.1.3.4 When nutritive sweeteners are added to mango juice, the packing
medium shall be declared as:
"Lightly sweetened juice"; or
"Lightly sweetened mango juice"; or
"Heavily sweetened juice"; or
"Heavily sweetened mango juice"
as may be appropriate.
7.1.3.5 When nutritive sweeteners are added to a single fruit juice (not
including mango juice) or mixtures of two or more fruit juices (which may
include mango juice), the packing medium shall be declared as:
"Lightly sweetened (name of fruit) juice"; or
"Lightly sweetened (name of fruits) juices"; or
"Lightly sweetened fruit juices"; or
47
"Lightly sweetened mixed fruit juices"
as may be appropriate, or the same for
"Heavily sweetened" juice(s).
7.1.3.6 When nutritive sweeteners are added to water, or water and a single
fruit juice (including mango juice) or water and two or more fruit juices,
the packing medium shall be declared as:
"Slightly sweetened water"
"Water slightly sweetened"
"Extra light syrup"
"Light syrup"
"Heavy syrup"
"Extra heavy syrup".
7.1.3.7 When nutritive sweeteners, water and fruit juice(s) are combined to
form a nectar, thepacking medium shall be declared as:
"In nectar" or "In mango nectar"
where the juice component is solely mango, or
"In (name of fruit) nectar"
"In (name of fruits) nectar"
"In fruit nectars" or
"In mixed fruit nectars"
for all other cases as may be appropriate.
7.1.3.8 When the packing medium contains water and mango juice or water
and one or more fruit juice(s), the packing medium shall be designated
to indicate the preponderance of water or such fruit juice as may be the
case, for example:
"Mango juice and water"
"Water and (mango) juice"
"(name of fruit(s) juice(s)) and water"; or
"Water and (name of fruit(s) juice(s))".
7.1.3.9 The fruit juice component of any packing medium shall not be
declared in the name of the food if it comprises less than 10% m/m of
the total packing medium but it shall be declared in the list of
ingredients.
7.1.3.10 When the name of the fruits in a mixed fruit juice or mixed fruit
nectar is listed individually in the packing medium, they shall be
declared in descending order of proportion.
7.1.3.11 When the packing medium contains no added sweetening agents, the
term "no added sugar" or other words of similar import may be used in
association with, or in close proximity to the name of the food.
7.2 Instructions for Use
In accordance with the General Standard.
48
7.3 Additional Mandatory Requirements
7.3.1 Quantative Labelling of Ingredients
7.3.2 Irradiated Foods
7.4 Exemptions from Mandatory Labelling Requirements
7.5 Labelling of Non-Retail Containers
In addition to the requirements of the General Standard for the Labelling
of Prepackaged Foods (CODEX STAN 1-1985 (Rev. 1-1991) Codex
Alimentarius Volume 1) the following specific provision applies:
7.5.1 Information on labelling as specified above shall be given either on the
container or in accompanying documents, except that the name of the
product, lot identification, and the name and address of the manufacturer
or packer shall appear on the container.
7.5.2 Lot identification, and the name and address of the manufacturer or
packer may be replaced by an identification mark, provided that such a
mark is clearly identifiable with the accompanying documents.
7.5.3 Outer containers holding prepackaged foods in small units (see the
General Standard) shall be fully labeled.
49
3.8 Packaging:
Packaging fresh fruits and vegetables is one of the most important
steps in the long and complicated journey from grower to consumer.
Therefore, main purpose of packaging is to provide produce with attributes
necessary to survive a number of different hazards that can be expected during
storage, transportation and distribution. Bags, crates, hampers, baskets,
cartons, bulk bins, and palletized containers are convenient containers for
handling, transporting, and marketing fresh produce. Packaging of fruits in
standard containers is one way to reduce cost, the trend in recent years has
moved toward a wider range of package sizes to accommodate diverse needs
of wholesalers, consumers, food service buyers, and processing operations.
Packaging of fruits is also required for efficient handling and
marketing, better eye appeal and better shelf life by reducing mechanical
damage and water loss. Proper packaging protects fruits from pilferage, dirt,
physiological and pathological deterioration during further handling.
Packing and packaging materials contribute a significant cost in
marketing of the fruits, therefore it is important to have a clear understanding
of the wide range of packaging options available in market. Proper packaging
helps in efficient marketing of fresh fruits, as it protects them from
mechanical damage, moisture loss, pilferage and dirt.
3.8.1 Types packaging:
Two types of packaging i.e. Conventional packaging and modern
packaging are used in packaging of the fruits. Conventional packaging is
comprises of wooden boxes, bamboo boxes and jute gunny bags, baskets
made of woven strips of leaves, while in modern packaging, card board,
plastic crates, poly bags, flexible sacks made of plastic jute such as bags
(small sacks) and nets (made of open mesh), Plastic crates Pallet boxes and
shipping containers, wire bags, are generally used. But, C.A.P. (Controlled
Atmospheric Packaging) is the best modern packaging method for packaging
of fruits. It allows certain gaseous component from atmosphere to replace,
released by the fruits or check the gaseous exchange around fruit pack and
thus enhance shelf life of fruits.
Most popular containers used for packing Mangoes are baskets of
various makes and crates and boxes.
Central Institute for Subtropical Horticulture, Lucknow has
designed and developed CFB Boxes of 5 kg and 10 kg capacity for packing
and shipping of Mango fruits successfully as an alternative to traditional
nailed wooden boxes.
50
Experiments conducted by the Directorate of Marketing and Inspection
show that wooden crates are better package material than others because these
can withstand a longer transportation with less damages.
Use of CFB boxes for packaging for the domestic market is need of
the hour due to scarcity of the wood and environmental concerns of the
country. For export purposes, CFB boxes are already in extensive use. Paper
scraps, newspapers, etc., are commonly used as cushioning material for the
packaging of fruits, which prevent them from being bruised and spoiled
during storage and transportation. Polythene (LDPE) lining has also been
found beneficial as it maintains humidity, which results in lesser shrinkage
during storage.
Wrapping of fruits individually (Unipack) with newspaper or tissue
paper and packing in honeycomb nets helps in getting optimum ripening with
reduced spoilage.
3.8.2 Few facts about the packaging:
The use of steel trunks or tin containers is limited, and 4-5% of

the total despatches of Mango from Ratnagiri and Vengurla are
packed in such containers.
Wooden crates are good containers, especially for expensive

varieties, which are packed in mature condition.
There is no standardization of weight for any pack and it may

differ from place to place.
Cost of containers for packing Mangoes also differs from place

to place, depending upon availability of raw material and labour.
Padding or cushioning material in packaging of Mangoes varies

from grass, paddy or wheat straw, to paper shreddings and leaves
of Mango.
At times, no padding material is used.
51
In some places, newspapers are used as lining material in

different packages.
Ventilated wooden boxes with paper shavings in alternate layers,

as cushioning material is ideal for transportation of Dashehari
and Banganpalli varieties for long distance by rail.
No sudden change in the existing system of package of this fruit

seems to be possible.
3.8.3 Preparation of fruits for packaging:

Fruits should be checked prior to packing to ensure absence of
blemishes, bruises, insect infestation and mechanical damage. Stem of fruit
should be removed, while holding the fruit with stem end down. After
removal of stem, fruits should be placed on a de-sapping bench and allow sap
to drain for 20-30 minutes. Fruits should also be washed in order to reduce the
chances of any sap burn. Care should also be taken while handling fruits so
that stems are not accidentally broken. Fruits should be packed with stem end
down and convex curve up. This position prevents any sap that oozes after
fruit has been packed from spoiling appearance of fruit.
3.8.4 Qualities of packaging material:
Packages act as a container, which offers accommodation to fruits for
storage and transportation, therefore packages must have following basic
qualities.
a) Package must have sufficient mechanical strength to protect the
contents during handling, transport, and stacking.
b) Packaging material must be free of chemical substances that could be
transferred to the produce and become toxic to man.
c) Package must meet handling and marketing requirements in terms of
weight, size, and shape.
d) Package should allow rapid cooling of contents and prevent build up
of heat
52
e) Mechanical strength of package should be largely unaffected by
moisture content (when wet) or high humidity conditions.
f) Package should be reusable, and biodegradable.
g) Cost of package should be as low as possible.
h) It must prevent spoilage during transit and storage.
i) Labeling of package must indicate about quality, variety, date of
packing, weight and price etc.
j) It must be convenient in handling operations and to stack.
k) It must be clean and attractive.
l) It should immobilize the fruits placed inside.
q) Quality and hygienic cushioning material must be used to protect
fruits from impact, injury and compression.
r)
It should offer good ambient conditions to fruits congenial for

storage and transportation
s) It should meet optimum requirements of ventilation vis--vis

temperature and relative humidity management.
3.8.5 Precaution to be taken before packaging:

i) Mangoes should be plucked at appropriate maturity, keeping in
view the time span of marketing.
ii) Mangoes should be sorted and graded as per accepted quality
standards, before packing. Only sound fruits should be packed.
iii) Before packing, fungicides should be resorted to as a prophylactic
measure against pathogenic invasion in transit.
iv) For prevention of bruising/abrasion injuries, paper liners, pads,
trays or tissue wraps may be used. As an alternative, cushioning
with easily available paddy straw keeps packing cost minimum. It
will maintain a level of R.H. because of moisture absorbing
tendency of the paddy straw and keep temperature down.
v) Wrap fruits individually to avoid bruising.
53
vi) Careful placement of Mangoes in cartons is necessary to avoid
bruising. Use of telescopic boxes can overcome this problem very
well.
vii) Pack only sound and uniform grade of fruits.
viii) Use new, clean and good quality packaging material.
ix) Package should be free from any foreign material like nails, pins,
etc., and smell.
x) For securing packages, use of adhesive tape (3 to 4 cm) may be
used. The packages can also be secured with thin rope of coconut
fiber, or polythene sutli, as an alternative.
xi) Provide proper ventilation to package.
xii) Avoid under or over filling of fruits.
xiii) Filled packages/ boxes should be kept under the shade.
xiv) Package should meet handling and shipping requirements of
international standard.
xv) Packages should be labled with name of variety, grade and origin.
3.8.6 Precautions during packaging:
During packing, fruits should never be packed loosely to avoid
shaking of fruits inside packing, which may lead to friction among fruit
surface, causing damage. In wooden boxes or cartons, filling should be done
up to a height, above the rim and lid should be closed with little pressure so
that during transit period when the volume of the fruits reduce due to
dehydration and adjustment of space due to jerks in transit, pack structure
does not get loose.
It is also observed that during the packaging, sharp edges of the
packing material damage the fruits. Therefore, care should be taken so that
they do not come out of the containers, resulting in bruising, puncturing and
damaging fruits.
It has been observed that bigger size fruits take 2-4 days more time in
ripening than smaller ones. Hence, packaging of smaller fruits with larger
ones should be avoided to achieve uniform ripening. The packing of
immature, overripe, damaged and diseased fruits should be discarded.
54
During packaging, care should be taken so that nails do not come out
of the packing material, resulting in bruising, puncturing and decay of fruits.
Similarly, there should not be too much ventilation, which can affect
quality of fruits due to shrinkage, loss in weight, colour, etc.
3.8.7 Efficient Packaging of Mangoes:
Mango fruits can be packed in three ways:
With stems removed: - Care should be taken, when the Mangoes are
packed with stem removed, since initial spurt of sap would burn fruit,
leaving a blemish that will develop during storage and transport. Sap
burns must be avoided. Therefore, stems should be clipped in short,
holding fruit with the stem end down. Fruits can be placed on the desapping bench and allow them to drain for 20-30 minutes until sap flow
has stopped.
With stem attached: When the Mangoes are packed with stem then
there are very chances of broken off the stem. Therefore, care should be
taken while handling these fruits so that stems are not accidentally broken.
Telescopic tray of 450x290x105 mm: these trays are robust and
protect fruits well. A plastic cup insert, called a plix liner, is used, which
acts as a packing guide and nests the fruit. For better look, fruits can be
placed with stem end down and convex curve up. This position also
prevents any sap that oozes after the fruit has been packed from spoiling
appearance of fruit.
During the survey, it was observed that there is no standardization of
weight for any pack and may differ from place to place. Usually, fruits are
placed in layers one above the other, with a straw padding in-between. Most
popular containers used for packing Mangoes are baskets, bamboo boxes and
wooden boxes of various makes, whereas crates, boxes, etc. are used
occasionally at some places.
Packaging material and mode of packaging at different markets are
given in table No10.
55
Table No10
Packaging Material Used and Mode of Packaging
Sl. No
State
Agency
3
Producers
Preharvest
contractor
Wholesalers
1
Andhra Pradesh
Processor
Exporters
Retailers
Gujarat
Jharkhand
Karnataka
Kerala
Preharvest
contractor
Producers,
Pre-harvest
Contractor,
Wholesalers,
Commission agent
Retailers
Mode of packaging
Type
Capacity
(Kg.)
4
5
Bamboo basket/
20, 25, &
Plastic crates/ Bulk
30.
break
Bamboo basket/
20, 25, &
Plastic crates/ Bulk
30.
Bulk break/
5, 10, 20.
Cardboard cartons/
Wooden boxes
Bulk break
Cardboard cartons,
Thermo cool
boxes, Fordable
plastic boxes, CFC
boxes etc.
Bamboo basket/
Bulk/ Push carts/
Cycles/ Kavadi
Thick paper box
3, 4.5, 5,
10., 20
No
specific
capacity
10
Gunny bags
25-60
Basket
5-20
Loose
Remarks
6
Mostly bulk
sale
90% of the sale

takes place in
bulk. Only 10%
in packed form
Packaging as per
exporter
requirements
No Packaging
Mostly bulk sale
Mostly bulk
sale
Basket
10-25
Cooperatives
Wooden boxes
Plastic crates
5-9
10, 20
Exporters
Cartons
Producers,
Pre-harvest
contractors
Wholesalers,
Gunny bags
10-100
Packaging is
not very
common.
Wooden crates
100
56
Commission
agents
Exporters
Retailers
Producers
Maharashtra
Pre-harvest
contractor
Wholesalers
Processors
Orissa
Exporters
Retailers
Producers
Pre-harvest
contractor,
Wholesalers
Retailers
Paper boxes
Paper/Plastic cover
Loose,
10-20
1-5
Gunny bags,
Wooden boxes
Wooden boxes
5-50
5-15
Not
specified
5-15
3-5
200 ml.
onwards
2 dozens
Loose
60-90
15
15
Wooden boxes,
plastic crates
Tin/Food grade
pack
Carton boxes
Loose
Loose,
Gunny bags
Bamboo boxes,
Corrugated boxes
Loose
Wooden boxes
Plastic crates
Producers
2-10, 15
15-20,1825
Gunny bags
50
Uttar Pradesh
Bamboo boxes
10-15
Loose
Wooden boxes
Pre-harvest
contractor
Wholesalers and
commission
agents
Plastic crates
Bamboo boxes
Loose
Wooden boxes
7-10, 1015, 18-25

15-20, 1825, 25-35
10-15
15, 25-30,
8-15
Plastic crates
Loose
15-20, 1825,25-35\-
No packaging
Mostly bulk
sale
80-90% of the
sale takes place
in bulk. Only
10-20% in
packed form
-
57
Retailers
9
Uttranchal
Producers,
10
Loose
Tamil Nadu
Preharvest
contractor and
Retailers
Processor
i) Bamboo
baskets
ii) Gunnies
Plastic crates
Loose
5, 10, 20,
25, 30, 35,
40, 45, 50,
&60 30,
40, 50
&80
10, 25, 25
& 40
-
Source: DMI Survey

From table no. 8, it may be seen that there is no standardization of
weight for any pack and the standards differ from place to place. Therefore,
steps should be taken to eliminate too many sizes and shapes of containers and
to evolve tentative specifications of standard containers and methods of
packaging. These may be drawn up in consultation with trade, research
organizations and Government departments, keeping the economy,
availability of the raw material and existing systems of transportation in view.
Information regarding capacity of packages, approximate weight per
package used, number of layers of Mango kept in the packages, their count,
use of chemical during packaging, material used as packaging cushion etc, are
given in table No 11.
Nil
58
Table No. 11
Capacity of packages and Packaging material Used
Sl.
No
State
Type of packaging
Capacity of packaging
Weight Count No. of
(Kg.)
(No.) layers
5
15-20
10.
15-20
10
15-20.
20
15-20
Two
Three
15-20
4-5
Cushion
material
used
Packaging
meant for
9
Sale within
the state
Gujarat
Thick paper box
10
35-40
Nil
Jharkhand
Bamboo boxes
5-20
20-100
4-5
Nil
8
Polyurethane sheet,
bubble sheet,
shredded
papers,
polynets
Waste paper,
shredded
papers,
paddy straw,
grass
Waste
paper,
Polyurethane sheet
Polyurethane sheet,
bubble
sheet,
polynets
Old news
papers
Old papers
24
Nil
Waste paper
Karnataka
Corrugated fiber
board boxes
Wooden boxes
10-12
50-60
Nil
Bamboo boxes
10
48
Nil
Plastic crates
15
60
Nil
Waste paper Inter state

markets
Waste paper Local
markets
Waste paper Export
Nil
Dry leaves,
Paddy
straw, waste Local
3-5
Corrugated fiber
board boxes
1
Use
of
chem
ical
7
Nil
One
Two
Nil
Andhra
Pradesh
Wooden boxes
Plastic crates
20
&
Nil
Nil
30
Nil
Thermo cool boxes
3 , 4.5
15-20
&5
1-2
Nil
Kerala
Corrugated fiber
15-20
55-80
3-4
Sale within
the country/
state
Local
transportatio
n
Export
Local
Local
markets
59
board boxes
6 Maharashtra
Orissa
Uttar
Pradesh
Uttaranch
al
Plastic crates
15-20
55-80
3-5
Nil
Paper boxes
10-20
35-75
3-5
Nil
Corrugated fibre
board
Wooden boxes
Plastic crates
Corrugated fiber
board box
12
16
16
15
48-60
60-72
35
4-5
5-6
4
No
Bamboo boxes
15
35-40
No
Gunny bags
60-90
No
Wooden boxes
8-10,
15-20
15
15-20
15
5-10
Nil
200300
40-50,
No
70-100
90-120
70-100
15-28
Nil
5
5
5
1
Nil
No
No
No
No
Nil
Bamboo boxes
Plastic crates
Bamboo boxes
Corrugated boxes
Nil
Bamboo baskets
10
5, 10,
20, 25,
30, 35,
40, 45,
50, &
60
3-8
fruits
per
Kgs.
Plastic crates
10, 25,
25 &
40
3-8
fruits
per
Kgs
Loose
Tamil
Nadu
Source: DMI Survey
No
papers, dry
banana
leaves
Paddy
straw, waste
papers
Paddy
straw, waste
papers
Paddy
straws,
Husk, Grass
straws
Old paper,
husk
Old paper,
husk
-
Old news
papers
Nil
markets
Local
markets
Export
purpose
Export
Domestic
Domestic
Inter state
movement
by reputed
firms
Inter state as
well as local
Locals
nil
Not
specified
Nil
News paper,
Paddy
straw,
Locals
Mango
leaves
Not
specified
Nil
News paper
Local and
Inter-state
60
The State Trading Corporation has developed attractive standard boxes

of this type for exporting mangoes to European markets.
3.9 Storage:
Storage is essential for extending the consumption period of fruits,
regulating their supply to the market and for transportation to long distances.
Storage of fruits is also important due to reason that their production is
seasonal, but demand remains for a longer period.
Storage at 10 to 13 C (50 to 55 F) with 85 to 90% RH, give a shelf
life of 14 to 28 days for mature green fruit, depending upon variety. Ripe
fruits can be stored at 7 to 8 C (44.6 to 46.4 F). Mature green fruits can be
stored at room temperature for about 4-10 days, depending upon variety.
When fruits are treated chemically and precooled to 10-12oC before storing
them at an appropriate temperature, their shelf life is enhanced. Central
Institute for Subtropical Horticulture, Lucknow has suggested to store
Dashehari and Mallika at 12 C, Langra at 15 C, Chousa at 10 C to enhance
the shelf life to 2 to 3 weeks. It is better if fruits are precooled before keeping
them at low temparature.
Precaution should be taken that no other fruit is stored with Mangoes
under low temparature conditions. Stored fruits should be gradually
transferred to room temparature to minimize sweating. Similary, rigid
containers, that can withstand stacking without getting deformed, should only
be used.
Storage of Mangoes, in different markets, is given in table No.12
61
Table No. 12
Storage of Mangoes
Sl.
No
State
Agency
3
Producers
Type of storage
(Simple
storage/cold
storage)
4
Simple storage
Wholesalers/
C.A. level
Retailer
Processor
Simple storage.
Closed chamber
Simple storage.
Simple storage.
Exporter
Pre-cooling
chambers for 48
hours. Later kept
in cold storage
at 12c until
shipment.
Andhra Pradesh
Gujarat
Producers
Simple storage
Wholesaler/Co Simple storage
mmission
Agent
Period of
storage
Cost
Qtls./m
onth
Method of
storage
5
24
hrs.
Maximum one
week
3 days
Maximum
one week
Maximum 5
days
Loose
Nil
(Own
stores)
As per
buyers
requirements.
Size 3 - 10
kgs., of
different
packages
Loose
24
hrs.
1-2 days
Nil
(Own
stores)
1-2 days
Nil
(Own
stores)
98 % Loose
No storage
Simple storage
1-2 days
2-3 days
Nil
(Own
stores)
Loose
Simple storage
1-5 days
Nil
99 % Loose
Producers
Wholesalers
3
Simple storage
Jharkhand
Karnataka
Commission
agents
Producers
Wholesaler/
Commission
Agent
Retailers
Producers
Kerala
Simple storage
62
Wholesalers
Commission
agents
Producers
6
10
(Own
stores)
Simple
1-3 days
Wholesalers/
Commission
agents
Retailers
Market
1-2 days
1-2 days
Marketing
Board
125 Mts
Feb to June
Producers
Simple storage
2-3 days
Wholesalers
Simple storage
2-3 days
Commission
agents
Simple storage
4-5 days
Producers
Wholesalers
Simple storage
Simple storage
1-2 days
2-12 days
Exporters
N.A.
4-5 days
Producers
Simple storage
1-5 Hrs.
Wholesalers/
C.A.
Retailers
Simple storage
Processors
Maharashtra
Orissa
Uttar Pradesh
Nil
Loose and
(Own
packed
stores)
Nil
Loose and
(Own
wooden
stores)
packs)
Nil
Loose and
(Own
wooden
stores)
packs)
30 paise Crates of 15
per Kg. Kg. or
per day boxes of 3.5
Kg.
Nil
(Own
stores)
Nil
(Own
stores)
Nil
(Own
stores)
Nil
(Own
stores)
Loose
Loose and
packed
Loose and
packed
Loose
Loose/
packed
Wooden
box
Uttranchal
Loose
5-10 Hrs.
Nil
(Own
stores)
N.A.
Simple storage
1-5 days
N.A.
Simple storage
1-2 days
N.A.
Bamboo
baskets,
Gunnies,
Plastic
crates
Loose
Tamil Nadu
Loose
63
Source: DMI Survey
3.9.1 Requirements for safe storage:
Following are the requirements for safe storage of Mangoes.
i) Selection of site (location):
i) Storage structure should be located on a raised well-drained place.
ii) It should be easily accessible.
iii) Structure should be protected from excessive humidity, excessive
heat, direct sunrays, and pests.
iv) It should be constructed on a well-built platform at a height of not
less than 1 foot from ground level to prevent dampness.
ii) Cleaning of storage structures:

i) Storage structures should be properly cleaned before storing fruits.
ii) There should be no left over, cracks, holes and crevices in
structure, which may harbour insects.
iii) Before storage, the storage structure should be cleaned and
fumigated.
iii) Cleaning and drying of fruits:
iv) Before storage, the Mangoes should be properly cleaned and
dried.
v)
Damaged fruits should be

deterioration and pest attack.
iv) Cleaning of bags:
discarded
to
avoid
quality
64
As far as possible, new packages should be used. The old
packages bags should be properly cleaned, dried and fumigated before
use.
v) Separate storage of new and old stock:
New and old stock should be stored separately to check
infestation and to maintain hygienic condition of godown.
vi) Proper aeration:
There should be proper aeration.
Vii) Regular inspection:
Regular inspection of stored fruits should be carried out to check
infestation. It is necessary to maintain proper health and hygiene of the stock.
3.10 Transportation:
Transportation is considered as backbone and lifeline of agricultural
marketing. Surface, rail, air and water are means of transporting of fruits.
3.10.1 Surface transportation:
Surface transport is more preferred to other modes of transportation
due to its easy approach from the orchards to market. In surface
transportation, head load, animal pack, bullock carts, auto rickshaw, lorry,
minitrucks and trucks are the means of transportation, and their use depends
upon the geographical location of the orchards, distance from the markets, etc.
For shorter distances, the Mangoes are transported as head load while
for a radius of 10-20 Km., bullock cart/tractor trolley, auto rickshaw, mini
lorry is quite common. For carrying the fruits to the distance more than 100
Km., use of trucks are found to be the most convenient mode of transport due
to its easy approach from the orchards to markets.
Consigner prefers surface transport because of ready availability of
trucks unlike wagons, their arrival to destination in time, absence of pilferage
and facilities of road at doors of consigners and direct delivery to the market.
In spite of concessional freight rates offered by railways for fresh Mangoes,
the shift has continued towards surface road transport.
65
Trucks sometimes exert lot of pressure on the fruits and do not posses
temperature reducing devices. Therefore, it is essential to design and develop
suitable transport system. For long distance transportation and export
purposes, the refrigerated vans should be used, to reduce the post harvest
losses.
It is observed that the temperature, humidity and ethylene production
during the transportation affect the quality of the fruits, which leads the fruit
to rot and dehydration. Therefore, insulated and/or refrigerated trucks with
elaborated intake capacity should be used for long distances road
transportation.
It is also observed that losses during transit by trucks are considerably
reduced because the trucks run during night, thus avoiding the excessive heat
of the day.
3.10.2 Rail:
Rail transport has certain advantages over surface transport. In rail
transport, the damage to the produce is less as compared with that of
transporting of rough roads. The transport cost is also much less in this mode
of transport.
Transport by rail is preferred when the commodities are to be
transported in bulk or when the distances involved are long. When fruits are
transported by rail, particularly over longer distances, losses are more mainly
because of frequent delays in the movement of the wagons.
However, the air-conditioned container on the Indian Railways have

done a commendable job in reducing the spoilage and extending the keeping
quality. Coaches maintain a temperature of 12.8-15.60 C, with a relative
humidity of 60%.
3.10.3 Air transport:
Air transportation is the fastest but most expensive mode of transport.
However, this is essential for high-value short-life commodities. Generally,
refrigeration facilities are not available and on contrary, low pressure
environment with low RH are encountered at high altitude. This increases the
rate of water loss of the produce. For air transportation, providing PE Film
liner with perforation within box or over-wrapping of unit load is necessary.
Packed produce coming in for air transportation has to be pre-cooled
sufficiently to counterpoise the lack of refrigeration facility. As there are no
cold storage facilities at airports in India, it is necessary to transport the precooled produce in insulated or refrigerated trucks or vans to airport to obviate
66
possible delays in loading due to late arrivals or non-availability of required
space on a particular flight.
3.10.4 Water transport:

In-land, waterways can be used as an effective means of transport for
fresh fruits and vegetables.
Although marine transport is relatively slow which consume a fairly
more time in comparison to other means of transportation to cover long
destinations, inter-continental transportation, ship is the cheapest and most
energy efficient. To survive long distance transportation in waterways, most
of produce requires low temperature environment with enough ventilation to
minimize CO2 and ethylene accumulation. Refrigerated modular containers
should be used for purpose, which can be loaded at the packing house/centre
and transported on trucks to the port, for onward transportation.
Transport of Mangoes by boats is a common practice in West Bengal
and Assam. This method of transport is the cheapest.
3.10.5 Few facts about the use of mode of transportation:
For a radius of about 8-10 km of market, transportation of fruits by

head loads or by bullock cart is quite common.
For distant producing centres, transportation is done mainly by road,

rail, waterways in small quantities and air in very little quantities.
Due to distinct advantages in transporting goods by trucks compared

with railways, there has been a definite shift in favour of road
transport of Mangoes.
Trucks are now plying over long distances of 800 to 1,000 km,
connecting producing centres of one state with the consuming
centres in other.
67
In Delhi, up to 90% of total arrivals are transported by road. In

Chennai, 83% Mangoes are transported by trucks.
Loss during transit by trucks is very small (about 1%) because trucks
run during night, thus avoiding the excessive heat of the day.
When fruit is transported by rail, particularly over longer distances,

there is loss of 10-20% in the consignment, mainly because of
frequent delays in the movement of the wagons.
Hence, in spite of concessional freight rates offered by the railways

for fresh Mangoes, shift has continued towards road transport.
Consigner prefers road transport because of ready availability of

trucks unlike wagons, their arrival at destination in time, absence of
pilferage enroute and facilities of road at the doors of the consigners
and direct delivery to the market.
Despite these advantages, transport by rail still prevails when

commodities have to be transported in bulk or when the distances
involved are long.
Air-conditioned containers on the Indian Railways have done a

commendable job in reducing the spoilage and extending the keeping
quality.
Containers maintain a temperature of 12.8-15.60 C with a relative

humidity of 60%. Pre-cooling of fruits is always better. Railway
wagons or covered trucks can also be utilized for refrigerated
68
transport by cooling them with ice. Air must be circulated in vans by
fitting a fan inside.
3.10.6 Mode of transportation used and average distance covered:

Details of transporting Mangoes from Farm to Assembling
Markets/Farm to Consuming Markets and Assembling Markets to Consuming
Markets, Mode of Transportation, Average Distance Covered and Method of
Packing for Purpose of Transportation are given at table No 13.
Table No.13
Transportation of Mango
Sl. No.
State
1
1
2
Andhra
Pradesh
Farm to assembling
Mode of
market/ assembling
transport
market to consuming
market
3
Farm to assembling
market
Assembling market
to consuming
market
Farm to assembling
market
2
Gujarat
Assembling market
to consuming
market
3
Jharkhand
Farm to assembling
market
Average
distance
traveled
(Km.)
4
6
Bullock
Less than
carts,
100
Tractors,
Mini
trucks,
Auto trucks
trucks,
100-2500
Mini
trucks,
Railway
Bullock
20-30
carts,
Tractors,
Mini
trucks,
Auto
trucks
trucks,
200
Mini
trucks,
Railway
Truck,
15
auto, bus,
cycle,
Transported
(Loose /Packaged)
%
Loose
6
100
Packaged
7
Nil
90
10
95
95
80
20
69
Karnataka
Assembling market
to consuming
market/terminal
market
Farm to assembling
market
Assembling market
to consuming
market
Farm to assembling
market
Kerala
Assembling market
to consuming
market/ terminal
market
Farm to assembling
market
Maharshtra
Assembling market
to consuming
market
Orissa
Farm to assembling
market
head load
Truck,
auto, bus,
cycle
20
50
50
30-40
100
50-100
90
10
20-80
90
10
2-15
90
10
10-80
NA
NA
Truck,
tempo and
loose
60-400
10-20
80-90
Bullock
carts,
Tractors,
Cycle
15-20
100
Triwheelers,
Tractors,
Mini Lorry,
Trucks
Tempo,
Mini
Lorry,
Trucks
Bullock
carts,
Tractors,
Mini
trucks,
Auto,
Head load
Hand
pulled
cart, Mini
van, Auto
rikshaw
Bullock
carts,
Tractors,
Mini
trucks,
Auto
trucks
70
10
Uttar
Pradesh
Uttranchal
Tamil Nadu
Assembling market
to consuming
market
Farm to assembling
market
Tractor,
Van, Mini
truck
Bullock
carts,
Tractors,
Mini
trucks,
Auto
trucks
10-50
90-95
5-10
5-10
90-95
5-10
Assembling market
to consuming
market
Tractors,
Mini
trucks,
Auto
trucks
10-500
20-25
75-80
40-60
30-95
70-05
120-2000
20-85
80-15
Farm to assembling
market/Commission
Mandi
Assembling market
to consuming
market
Farm to assembling
market/Commission
Mandi
Assembling market
to consuming
market
Cycles,
Bullock
carts,
Lorry,
Tempo,
Matador,
Tractor
Lorry,
Tempo
Source: DMI Survey

From table no. 11, it may be seen that for carrying the produce from
farm to assembling markets, for 10 to 100 Km., Bullock carts, Tractors, Mini
trucks, Auto trucks are generally used. Mangoes are dispatched to consuming
markets and terminal markets up to a distance of 2500 Km., use of rail and
tucks is more prominent. It is also seen that produced is loosely transported to
assembling markets, while for transporting the consignment to wholesale,
consuming and terminal markets, they are transported in well packed manner.
71
Wooden boxes are commonly used for packaging and transportation of
Mango fruits. Under dynamic transport conditions, nails come out due to
vibration and puncture fruits, which result in bruising, decay and low price of
fruits. Further, too much ventilation affects quality of fruits due to shrinkage,
loss in weight, colour, etc. To overcome these problems, CFB (carton
fibreboard) Boxes of 5 kg and 10 kg capacity for packing and transporting of
Mango fruits may be used successfully as an alternative to traditional nailed
wooden boxes. Use of CFB boxes for packaging for domestic market is also
need of the hour due to scarcity of wood and environmental concerns. For
export purposes, CFB boxes are already in extensive use. Paper scraps,
newspapers, etc., are commonly used as cushioning material for the packaging
of fruits, which prevent them from getting bruised and spoiled during storage
and transportation. Low-density polyethylene (LDPE) lining has also been
found beneficial as it maintains humidity, which results in lesser shrinkage
during storage. Wrapping of fruits individually (Unipack) with newspaper or
tissue paper and packing in honeycomb structure helps in getting optimum
ripening with reduced spoilage.
For long distance transportation and export purposes, it is better to use
refrigerated vans to reduce the post harvest losses.
3.10.7 Selection of Mode of Transportation:
Since, the body of the vehicle is also a container; the fruits to be
transported should meet certain basic requirements as a carrier of packages.
Following points should be considered for the selection of mode of
transportation:
a. The mode of transportation should be cheaper among available
alternatives.
b. It should immobilize the packages placed inside.
c. It should not cause damage to packages, because of uneven
surface or protrusions in the body due to nuts and bolts.
d.
It should work as a safe carrier of the packages placed inside.
e.
It should be convenient during loading and unloading.
f.
It must protect the Mangoes during transportation from adverse

weather conditions.
g.
It should be safe from pilferage, etc.
72
h.
It should deliver the fruits to consignee in stipulated period.
i.
It should be easily available, particularly during post harvest

period.
Distance of the market should be considered for selecting the

mode of transportation.
3.10.8 Precautions to be taken while loading:

It is observed that workers, engaged in loading trucks place packages
without taking proper care. Packages are roughly handled. It is also seen that
wooden boxes are forcibly placed in trucks to fix them in stack. Such practice
is likely to damage box, so also adjoining boxes. Therefore, such practices
should be avoided. Following precautions should be taken while loading in
trucks.
1. Workers, engaged in loading of Mangoes, should be awakened
through informal training to handle the packages carefully so that
mechanical injury at the time of loading/ unloading is minimum.
2. Packages should not be thrown during loading and unloading.
3. Stacking should be done in such a manner that packages are
locked with each other in a stack. This will help to immobilize
packages within truck.
4. Packages should be arranged in such a manner that there is proper
air circulation.
5. Provide cushioning with clean paddy straw on all sides to the
extent possible, so that there is no damage to packages because of
protrusions of nuts/bolts, angles, etc., in body of trucks at various
places.
6. Instead of dark coloured tarpaulin used for securing packages,
white tarpaulin should be used. This will help to keep the
packages cool to some extent because of heat reflection. Covering
should also provide proper airation.
7. Transport the fruits during the cooler part of the day, preferably at
night.
8. Too large containers should not be used for transportation.
9. Cold storage fruits should be transported in a refer van.
73
3.10.9 Cool Chain:
Cool chain is essential during the transport of quality Mangoes all the
way from the farm to customer. This helps in maintaining the temperature
inside box at the same low level as in the cold storage.
Various stages of the cool chain are:
1. Cold store at the farm.
2. Reefer Van/ truck from farm to the airport
3. Cold store at the airport.
4. Building up of the pallet in a cold store at the airport.
5. Loading aircrafts directly from cold store in a short time.
6. Cargo aircraft maintains cold store temperature in transit.
7. Off loading direct into a cold store in the receiving country.
8. Refrigerated truck to air-cooled departmental stores.
3.11 Preparation for the Market:

During the survey, it was found that producers for carrying the
Mangoes to the markets do no special preparation. At the most, Mangoes are
washed and cleaned before carrying them to markets. For washing purpose,
water used for cleaning should be sanitized with 150-ppm free chlorine and
maintained at a pH of 6.5. This is equal to 2 oz of household bleach per 5
gallons of water, or 0.3 liters of bleach per 100 liters of water.
Before despaching the fruits, they should be sorted according to size,
shape, firmness, external colour, insect damage, and decay. They should be
clean, free of dirt and latex stains, mature, firm, well-shaped, free of injury
and wounds, free of sunburn, free of insect damage and decay (particularly
anthracnose), and have a well trimmed stem with a length of less than 1 cm.
Visibly damaged fruit should be rejected. Care should be taken that fruits are
firm, mature and green in order to withstand the rigors of transportation. For
export marketing, fruit should be carefully sorted for uniformity of size and
shape.
During the survey, is was found that in most of states, fruits are treated
with ethylene, thiabendazole Ethrel and calcium carbide for their ripening.
74
State-wise information regarding treatment given to the fruits for preparation of market, method
used for ripening of fruits and chemical used for their ripening is given in table No 14.
Table No.14
Preparation for Market
Sl.
No
.
1
State
Andhra
Pradesh
Agency
Treatment for the market

Method used
Washing/ Cooling Chemical for ripening
Cleaning
4
5
6
7
No
No.
No.
Normal
ripening
No
No.
No.
Normal
ripening
No
No.
No.
Normal
ripening/
artificial
ripening
No
No.
No.
Normal
ripening &
artificial
ripening
Yes
No.
No.
Normal
ripening &
artificial
ripening
Yes
Yes
Yes
Artificial
ripening
Yes
Yes
Yes
Artificial
ripening
Chemical used
for ripening
Producers
Preharvest
Contractor
Wholesalers
All
functionaries
Producers
No
Yes
No
No
No
No
No
Sun ripening
No
No
Yes
No
No
No
No
No
No
No
No
No
No
No
No
N.A.
Wholesalers
No
No
No
Retailers
Producers,
No
No
No
No
No
No
By covering
with paddy
in a room
Chemical
ripening
No
Conventional
3
Producers
Preharvest
contractors
Wholesalers/
Commission
agents
Cooperatives/
Govt.institution
Processor
Exporters
Retailers
2
3
Gujarat
Jharkhand
Karnataka
Kerala
8
Nil
Calcium Carbide
Calcium Carbide
Calcium Carbide
Ethylene
Ethylene
Calcium Carbide
Calcium Carbide
No
No
75
Pre-harvest
Contractor
Commission
agents
meathod
No
No
No
No
No
No
Conventional
meathod/
Chemical
Conventional
meathod/
Chemical
No
No
Natural
Ethanol,
Ethereal
Calcium Carbide
Ethanol,
Ethereal
Calcium Carbide
No
No
No
Commission
agents
No
No
No
Others
Producers
Preharvest
Contractor
Wholesalers
Maharashtr Commission
a
agents
Cooperatives
Producers
Exporters
Retailers
Producers
No
No
-
No
No
No
Yes
Yes
No
No
No
No
NA
NA
Yes
No
Yes
No
No
No
No
Yes
No
No
No
No
Yes
No
No
Wholesalers
No
No
No
Others
Producers
Wholesalers
Commission
agents
Retailers
No
Yes
Yes
Yes
No
NA
NA
NA
No
Yes
Yes
Yes
Natural and Thiabendazole

chemical
Ethrel/Calcium
carbide
Paddy,
No
straw,
fumigation
Chemical
Etheral, Calcium
Carbide
No
No
Yes
Carbide Carbide
Yes
Calcium Carbide
Yes
Calcium Carbide
Yes
NA
Yes
Yes
Calcium Carbide
No
No
Yes
Paddy straw
Calcium Carbide
Orissa
UttarPrade
sh
9
10
Uttranchal
Tamil nadu Wholesalers,
C.A., Retailers
Source: DMI Survey

3.12 Post-harvest Losses:
Fresh fruits are inherently perishable. During process of distribution
and marketing, substantial losses are recorded which range from a slight loss
of quality to total spoilage. Post-harvest losses may occur at any point in
marketing process, from initial harvesting, grading, packaging, transportation
from field to storage and storage to assembly point, during storage and
distribution to final consumer. Causes of losses are many such as physical
damage during handling and transport, physiological decay, water loss etc.
76
A large number of intermediaries in system results in further wastage
due to repeated handling of fruits. Between the farmer and retailer are local
retailer, transporter, wholesale market and distributor, etc., and at every step
recordable wastage is noticed.
3.12.1 Nature and causes of post-harvest losses:
There are various reasons for post-harvest losses of horticultural
produce. Some of them are as under.
(i) Mechanical injury:
(ii) Injuries due to thermal shock;
(iii) Disease and pest attack;
(iv) Microbial attack; and
(v) Physio-biochemical reasons.
3.12.2 Losses at different stages:
Harvesting, grading, packaging, transportation, assembling,
loading/unloading, storage, and ripening are main stages where the losses
occure.
3.16.2.1 Losses during harvesting:
Main causes of losses during harvesting are physical damage, falling
of fruits, improper plucking, insect infestation, etc. Reasons for losses during
harvesting are summerised as under.
i)
ii)
iii)
iv)
v)
Harvesting of fruits at improper maturity.

Harvesting not done properly.
Harvesting equipments are not clean.
Harvesting during warmest part of the day.
Exposures to unnecessary high temperature.
The nature, causes and per centage of losses during harvesting are
given at table No.15
77
Table No.15
Nature, causes and per centage of losses during harvesting
Sl.
No.
State
1
1
2
Andhra Pradesh
Gujarat
Jharkhand
Karnataka
Kerla
Maharashtra
Orissa
Uttar Pradesh
9
10
Uttranchal
Tamil Nadu
Nature/ Type
3
Cuts, Bruises,
Skin rashes,
Broken, Bird
eaten, Over
ripened
Bruises, Skin
damage, Broken
Bruises, cuts and
damage
Breakage, Over
matured, Pests
and diseases
spots, Wind, rain
or hailstorm,
Physical injury,
Scratches
Skin injuries
Bruises , Cuts,
Broken,
Scratches
Mechanical
injuries, Cuts
Skin damage,
Bruises, broken
Physical
damage,
Immature,
Shriveled
Losses during harvesting

Causes
4
Due to free fall, careless
handling and natural
calamity
Per
centage
5
1-2
Mishandling, Fall from the

tree, Weather
Falling from the tree,
Mishandling
Default harvesting, Delay
in harvesting, Insect
infestation, Natural factors
0.25
Improper method of
harvesting
Rains and winds,
Hailstroms, Birds,
Improper handling
Improper handling, Falling
of fruits
Improper harvesting,
Falling from tree, Birds
3-15
Improper harvesting,
Falling from tree, Birds
1-5
3-5
5-15
10
10
5-10
Source: DMI Survey

3.12.3 Losses during grading:
Market functionaries do grading of Mangoes at different level. But,
during the survey, it was observed that no scientific grading of Mangoes was
78
done by any of the functionaries. At the most, Mangoes are cleaned and then
sorted out according to size, shape and colour.
Some losses in process of grading takes place due to improper
handling of the fruits or due to over ripened fruits. Some times, fruits also get
infected due to injuries and resulting in huge losses during grading. State-wise
losses of Mangoes during grading are given in table No 16.
Table No. 16
Percentage of losses during grading at different levels
Sl.
State
No.
1
2
1
Andhra
Pradesh
2
Gujarat
Losses during grading

Losses at different levels
Total percentage
3
4
Wholesaler (5%), Processor (5%),
10
Preharvest contractor (0.05%), Processor
(0.20%)
Preharvest contractor (2-3%), Wholesaler
(1-2%), Commission agent (1-2%),
Retailers (1-2%)
0.25
Producers (1-2%), Preharvest contractor

s(1-2%), Wholesalers (2-5%), Processor
(1%)
Kerala
Producers (2-3%), Preharvest contractors
(2-3%), Wholesalers (4-5%), Processor
(1%)
Maharashtra Producers (2-5%), Preharvest contractor
s(2-5%), Wholesalers (2-5%), Processor
(2%), Exporters (0.5%)
Orissa
Pre-harvest contractors (5-10%)
5-10
Uttar
Pradesh
8-11
Tamil Nadu
Jharkhand
Karnataka
Source: DMI Survey
Producers (2-3%), Preharvest contractors

(2%)
Producers (1%), Preharvest contractor s
(1%), Commission agents, (Wholesaler
(0.5%), Processor (0.5%), Retailers (12%)
5-9
8-11
8-15
5-10
3-5
79
3.12.4 Losses during packaging:

Main causes of losses during packaging are improper handling,
overloading and falling of fruits during packaging. Losses and their causes
during the packaging are given in table No. 17.
Table No. 17
Percentage of losses during Packaging at different stages
Sl.
State
No.
1
2
1
Andhra
Pradesh
2
3
4
5
6
7
8
9
Losses during packaging

Losses at different stages
Total percentage
3
2
Producers (1-2%), Preharvet contractor
9 to 15
(1-2%), Exporters (1-2%), Retailers (12%)
Gujarat
Preharvet contractors (2%)
2
Jharkhand
6-14
(1-2%), Wholesalers (1-5%), Commission
agents (1-2%), Retailers (2-3%)
Karnataka
No losses at any level
Nil
Kerla
6-18
(1-7%), Wholesalers (2-3%), Commission
agents (2-3%), Exporters (0.5-1%)
Maharashtra Producers (2-4%), Processor (1-3%),
9-19
Exporters (10-2%), Retailers (5-10%)
Uttar
10-19
Pradesh
(1-2%), Exporters (1-2%), Retailers (35%)
Uttranchal
Tamil Nadu No losses at any level
Nil
Source: DMI Survey
80
3.12.5 Losses during transportation:
Main cause of losses during transportation is when transportation is
not well planned or managed. This damage can lead to non-acceptability of
the produce by the consumers, resulting in overall economic losses.
Other cause of losses during transportation is the road condition,
which is generally bouncy and uneven. Due to these unfriendly roads, stacks
are considerably compressed and affect other packages. Therefore, to
overcome this problem, interspace of the packages should be kept minimum
by designing the suitable size of the containers to utilize space of vehicle
properly.
Losses in transporting of Mangoes from field to assembling markets
and assembling markets to consuming markets/terminal markets are given in
table No 18.
Table No. 18
Causes and percentage of losses during transportation at different stages
Sl.
No
State
Losses during transportation

Field to assembling market
Assembling market to
consumer/terminal market
Causes of losses Percentage Causes of
Percentage
of losses
losses
of losses
3
4
5
6
Andhra Pradesh Carelessness

handling,
Overload
Gujarat
Weight loss
Jharkhand
Physical
injuries
Karnataka
Carelessness,
Injuries
2-5
Kerala
10
Maharashtra
Orissa
2
3
4
Injuries, Heat,
Rain
Injuries,
Handling
Carelessness,
Injuries
2
1
1
2
10
Carelessness
handling,
Overburden
Weight loss
Carelessness
handling
Physical
injuries during
loading and
ulloading
Heat, Fungal
infection
Overloading,
Overheat
Injuries during
loading and
ulloading,
Overheat
Total
losses
5-10
7-10
2
2-5
4
2-6
2-5
3-5
10
20
10
12
12
81
8
Uttar Pradesh
Tamil Nadu
Mishandling,
Weight losses,
Physical
injuries
Injuries durin
handling
3-5
Mishandling,
Weight losses,
Physical
injuries
Rottening
3-5
6-10
3-10
4-10
Source: DMI Survey

3.12.6 Losses during storage:
Rough handling of produce, improper and too high stacking, high
temperature and inadequate ventilation are major factors for the losses during
storage.
Losses during storage of mangoes are given in table No. 19.
Table No. 19
Losses of Mangoes during Storage
Sl.
State
No.
1
2
1
Andhra Pradesh
2
3
4
5
6
7
8
9
Losses during storage

Losses at different levels
3
Producers level (1%), Wholesaler level/C.A. level (4%),
Retailer level (5%), Processor (1%-2%), Cold storage (1%)
Gujarat
Wholesaler level/C.A. level (0.05%)
Jharkhand
Producers level (1%), Wholesaler level/C.A. level (1-2%),
Retailer level (2-3%)
Karnataka
Producers level (1-2%), Wholesaler level/C.A. level (1-2%),
Retailer level (3-5%), Cold storage (1%)
Kerala
Wholesaler level/C.A. level (0.5-1%), Retailer level (0.5-1%)
Maharashtra
Producers level (10%), Wholesaler level/C.A. level (5-10%),
Retailer level (5%)
Orissa
Producers level (1-2%), Wholesaler level/C.A. level (0.5-1%),
Retailer level (3-5%)
Uttar Pradesh
Producers level (1-2%), Wholesaler level/C.A. level (6%),
Retailer level (7%), Processor (1-2%), Cold storage (1%)
Tamil Nadu
Retailers (20%), Processor (1-2%)
Source: DMI Survey
82
3.12.7 Losses during preparation of market:
During survey, it was observed that producers generally do not
undertake any type of special treatment. They simply wash and cool fruits
before bringing them to market. Therefore, losses at this stage are found
negligible, in case of producers. Most of the losses during preparation of
markets are found at wholesaler and commission agent levels. Improper
handling, over ripening, falling of the fruits, rottening and shrinkage of the
fruits are the main reasons for losses in preparation of the market.
Losses during preparation of market are given in table No. 20.
Table No. 20
Nature, causes and percentage of losses during preparation for the market
Sl.
No
1
1
State
2
Andhra
Pradesh
Gujarat
Jharkhand
Karnataka
Kerla
Maharasgtra
Orissa
Losses during preparation for the market

Nature/ Type
Causes of losses Losses at different stages
3
4
5
Over ripening,
Bad harvesting, Producers (1%), Preharvest
immature, fungus,
careless
contractor (1%),
crushed, damaged,
handling, poor Wholesalers/C.A. (1%-2%),
diseased, Over/under
storage
Processor (1%-2%), Exporters
sized
(1%-2%), Retailers (5%)
Crushed, Immature,
Carelessness,
Producers (1-2%), Preharvest
Over mature, Diseased Improper storage contractor (2%),
Wholesalers/C.A. (2%-3.5%)
Fruit damage
Over ripened
Producers (1%), Wholesalers
fruits, Sun
(2-5%), Retailers (5-10%)
scratch, Acidic
fruits.
Injuries, Falling of
Overripened
Producers (1%),
fruits
Wholesalers/C.A. (2-5%),
Retailers (5-10%)
Fruit damage
Improper
Producers (1%), Preharvest
handling and
contractor (1%),
Movements
Wholesalers/C.A. (0.5-1%)
Skin disorder. Surface Sap exude from Producers (1%),
burn, Spoilage,
stemend,
Wholesalers/C.A. (1Blemishes, reptures
Contact from
2%),Preharvest contractor
soil,
(1%)
Unhygienic
conditions,
Mechanical
damage
Damage of fruits,
Unhygenic
Producers (1%),
83
Diseases
Uttar
Pradesh
Spoilage, Broken of
skin, Diseased fruits
Uttranchal
10
Tamil Nadu
Rotten
storage,
Improper
handling
Fruit sap,
Overripened,
Lalling on the
ground
Overripened,
Falling of fruits
Wholesalers/C.A. (2%-3%),
Retailers (3-5%)
Producers (1%),
Wholesalers/C.A. (1-3%),
Retailers (5-7%)
Producers (1%), Preharvest
contractor (1%),
Wholesalers/C.A. (1%-2%),
Processor (1%-2%), Exporters
(1%-2%), Retailers (5%)
Wholesalers/C.A. (2.-5%),
Retailers (Upto 20%)
Source: DMI Survey
3.12.7 Main Causes of Post Harvest Losses:

Following are the main causes of post harvest losses.
A) During Harvesting:
i)
ii)
iii)
iv)
v)
Harvesting of fruits at improper maturity.

Harvesting not done properly
Harvesting equipments are not clean
Harvesting during warmest part of the day
Exposures to unnecessary high temperature
B) Transportation:
i)
ii)
iii)
iv)
v)
Careless Driving.
Too high loading/stacking.
Poor roads.
Unsuitable transport containers.
Overloading with other fruits and vegetables (in some cases
people even sit on top of the load)
vi) Lack of link roads, leading to highways or collection centers.
Viii) Heat accumulation or very poor ventilation within the
transport vehicles.
ix) Virtual absence of refrigerated and insulated trucks.
84
C) Grading / Packing:
i) Lack of quality standards or minimum requirement.
ii)
Rough handling.
iii)
Unsuitable packaging material.
iv)
Overfilling of containers.
D) Assembling:
Assembly points are not properly/ adequately prepared.
E) Loading / Unloading:
i)
ii)
iii)
iv)
Rough handling.
Loading too high.
Bad stacking.
Improper cushioning of carrier.
F) Storage:
i)
ii)
iii)
iv)
Inadequate ventilation in packages and carrier used.

Storage temperature is too high.
Rough handling.
Too high heaps or stacks.
G) Ripening:
i) Lack of uniformity and homogeneity of the produce.
ii) Inadequate equipment and ripening method.
iii) Rough handling.
3.13 Post-harvest treatment:
Post-harvest losses can be minimized by adopting certain pre-harvest
strategy and post-harvest management/technology. Principal pre-harvest strategy and
post-harvest technology for reducing post-harvest losses are as under.
(i) Pre-harvest treatment;
(ii) Proper curing
(iii) Washing, cleaning and grading;
(iv) Scientific packing
(v) Pre-cooling
85
(vi) Use of cold storage
(vii) Suitable use of transport and
(viii) Efficient marketing.
Brief description of the principles and methodologies of pre-harvest

strategy and post-harvest management of horticultural produce are as follows.
3.13.1 Pre-Harvest Treatment:
Mango fruit fly is a major pest of mango but can be well managed by a
combination of pre harvest and post harvest treatments. Pre-harvest treatments
alone ensure 100% control and it can be further subjected to post harvest
treatments to satisfy international disinfestations requirement. These strategies
are environment friendly and residue-free.
The Use of fertilizers, pest control, growth regulators, climatic
conditions like wet and windy weather and tree conditions influence the shelf
life of Mangoes by regulating physiology and chemical composition of fruits.
3.13.2 Post-harvest Treatment:
3.13.3 Personal Hygiene:
All persons engaged in packaging should maintain hygienic conditions by
Entering packhouse after taking wash
Wearing disposable gowns, caps & hand gloves
Not using perfumes, dangling jewellery or glass \ items
Not eating, drink & smokey in the packaging area
3.13.4 Washing and cleaning:
Washing and air-drying improve appearance of fruits and avoid
wilting. During washing, rotten, diseased, insect damaged, discoloured and
deformed fruits should be sorted out. Washing should be done with a very
mild detergent and using a soft cloth to remove any dirt or latex. Water used
for cleaning should be sanitized with 150-ppm free chlorine and maintained at
a pH of 6.5.
86
3.13.5 Gentle handling

In order to reduce the post harvest losses, fruits should be handled
gently to minimize bruising and breaking of skin. Breaking of the skin
stimulates dehydration of the fruits and make the site open for microbial
attack. By reduction of number of handling of commodity, mechanical
damage can be significantly reduced.
3.13.6 Temperature control:
Temperature control (Pre-cooling) is very much necessary to remove
field heat and to retard the ripening of fruit after harvesting, particularly when
harvesting is undertaken in hot weather. It considerably reduces storage losses
considerably. Low-pressure vacuum cooling technique is another option for
temperature control. Cooling of fruit, not only extends storage life by reducing
the rate of physiological change, but also retards microbial growth. Even lowcost cooling or refreshing the produce is better than no cooling at all. If
temperature between 2C to 3C (36F to 38F) is maintained, the market
period can be extended up to 4 months, if harvesting is carried out at right
maturity. For short-term storage and during transit period, 10C (50F) is
adequate to minimize decay of fruits.
Storing at high temperature causes rapid moisture loss, flavour
deterioration, resulting in decay of fruits. It is preferable to store fruits at their
optimum relative humidity (RH) of 90% to 95%. At a low RH, peel becomes
thin, dry, and shriveled.
There are several ways of reducing storage temperature of fruits.
a) Protect the fruits from direct sunrays.
b) Cool promptly after harvest.
c) Use of natural cooling, e.g., harvesting during cool early morning
hours, open stores for ventilation during the night,
d) Evaporative cooling, obtained by drawing dry air over a moist
surface.
e) Mechanical refrigeration
3.13.7 Precaution during storing in cold storage:
87
There are four basic principles that must be correctly applied for
successful refrigeration of perishable crops like Mangoes:
i.
ii.
iii.
iv.
Select only healthy Mangoes: Refrigeration does not destroy

pathogens responsible for deterioration, but only slows down
their activity. It also does not improve produce quality, only
maintains it. A damaged fruit will deteriorate more quickly than
a healthy one even in refrigerated storage. Hence, store only
sound produce in refrigeration.
Timely cooling: Since, refrigeration slows the development of
microorganisms and physiological changes, responsible for
deterioration of fruits. Allow the produce to cool, soon after
harvesting.
Optimum temperature: Adhere closely to optimal conditions for
temperature and relative humidity
Uninterrupted cooling: Refrigeration should be applied from
the point of harvest to point of consumption.
3.13.8 High humidity

High humidity retards wilting and maintains the crop in better
condition. Horticultural produce can be stored best in an atmosphere that has a
relative humidity of 90 per cent.
3.13.9 Waxing of the surface
Waxing is one such technology suitable for preservation of fruits. By
this method, shelf life of fruit can be enhanced by more than two weeks. This
gives breathing time for marketing.
Shine on the outer surface of fruit is due to natural wax. Most of the
natural wax on peel surface is removed during washing. When this wax is
removed, the fruit becomes dry. Wax prevents evaporation of water from
produce and ads shine to the surface. Food grade wax can be applied manually
by rubbing it onto the fruit surface or by spraying/dripping it on a bed of
slowly rotating horsehair-grade brushes.
3.13.10 Controlled atmosphere storage
In Controlled atmosphere storage, fruit is placed in the gas-tight
refrigerated chamber allowing natural respiration of fruit. This decreases
oxygen content and increase percentage of carbon dioxide in chamber. This
controlled atmospheric storage extends storage life of fruit.
3.13.11 Hypoboric Storage:
88
Hypoboric is a type of Controlled Atmospheric storage with
emphasis on reducing pressure exerted on storage material. This not only
reduces O2 concentration, but also increased diffusion of ethylene by
evacuating it from tissues of fruit, consequently extending storage life.
It is found that fruits stored at 100 and 75 mm mercury (Hg) started to
ripen after 25-35 days as against control after 16 days.
3.13.12 Shorten the time between harvest and consumption
Losses of fruits can also be reduced to a large extent by reducing
marketing channel. Shorter is marketing channel, lesser will be losses during
the process of marketing.
3.13.13 Sanitation and Quartine:
1 Sanitation of packing equipment:
Proper sanitary conditions must be maintained during operation like
handling, storage, cleaning and washing equipment, used for the fruits to
minimize risk of spreading microbial growth. Diseased or damaged fruits
should be sorted out and properly disposed off to prevent likely growth of
fungi and bacteria on sound fruits. Insects infesting culled fruits may fly to
good fruits, introduce pathogenic organisms, and increase losses.
Sanitisers should be used after equipments have been cleaned. Steam
cleaners or high-pressure hot water applicators are very effective. Otherwise,
household detergent can also be used. It would be better, if chlorinated water
is used for the purpose.
Sanitation of equipments can be done by spraying a sanitising agent
such Sodium hypochlorite (liquid), containing 5% to 12.5% available
chlorine, Calcium hypochlorite (powder), containing approximately 30%
active chlorine and Use 20 to 50 ml of formalin/L water. Chlorine may
corrode steel and some rubber compounds, if used continuously, but 2 or 3
sprays a week does not cause problems.
2 Quarternary ammonium compounds
Quarantine of equipment can be done by use of ammonium compounds
and formalin.
Water used for sanitation and quarantine purpose should also be

changed at regular intervals before it becomes heavily contaminated with
fungi and bacteria, which spreads infection. Chlorinated water or water with
89
some other chemical reduces the count of viable organisms. Precautions
should be taken to avoid inhalation of gases.
3 Peel De-Greening:
De-greening is the process where the green chlorophyll in the peel of
the fruit is broken down and yellow/orange xanthophyl and carotenoid
pigments are formed. De-greening is generally considered uneconomic unless
large quantities of fruit are treated at one time.
Ethylene, which is a naturally produced plant growth hormone, is also
effective as a de-greening agent. It breaks down green chlorophyll pigment.
This treatment also improves external skin color and export market
acceptance. This treatment is solely cosmetic in effect and does not alter the
flavor of the fruit.
The de-greening process involves exposing green-skinned Mango
fruits of uniform grade to low levels of ethylene (usually between 1 p.p.m to
10 p.p.m) at 20C to 25C (68F to 78F) and 90% Relative Humidity. Good
internal air movement is needed, so that, the air circulates every 2 to 3
minutes. Precautions should be taken that the carbon dioxide level inside the
treatment chamber should not rise above 2000 p.p.m. Care should be taken
that the fruits are not be washed before de-greening. Ethephon (500 ppm for 1
minutes), ethylene-releasing liquid compound, can also be applied by dipping
the fruit in a tank of sanitized water at room temperature. Since, higher
concentration of ethylene is injurious to fruits, therefore its concentration
should be maintained within the limit
It is always better, if ethylene treatment is given immediately after
harvest and prior to waxing. Care should also be taken that the fruits do not
dry before treatment.
4 Gentle handling
Skin of fruit is an effective barrier to most of opportunistic bacteria
and fungi that cause rotting of tissues. Therefore, fruits should be handled
gently to minimize bruising and breaking of the skin and reducing postharvest losses. Breaking of skin stimulates physiological deterioration and
dehydration.
Similarly, reducing the umber of handling of commodity, mechanical
damage can be reduces significantly.
90
5 Vapour heat treatment:
Vapor-heat treatment (VHT) is accepted quarantine treatment for
export of Mangoes. VHT enhanced ripening of fruits during storage, resulting
in better marketability of fruits due to uniform peel colour development.
Vapor-heat treatment also reduced rate of fruit softening and mesocarp
color development. Mango fruit apparently have capacity to recover from
vapor-heat quarantine treatments.
In Vapor-heat treatment, heated air, saturated with water vapor is used to
raise temperature of commodity to a required point and holds temperature for a
specified period. Latent heat released by condensation of vapor on commodity
raises pulp temperature quickly and evenly and thus prevents damage.
Temperature-time relationship varies with the commodity and the pest
involved. In case of treatment against fruit flies, pulp temperature of the
commodity is raised by the saturated water vapor to 46-48o C for 4 hours and
then the fruits are held at required temperature for a period of 30 min.
Exposure periods and treatment temperatures also vary with kind of fruit fly
species and commodity involved.
Fruits before subjecting to VHT should be conditioned, usually at a
relative humidity less than 100 per cent.
Fruits should be cooled immediately after VHT treatment by allowing
the fruits to simply stand for at least 30 minutes after removal from the VHT
chamber in an insect proofed and well-ventilated chambers. After cooling,
Mangoes is stored at 55 F to 57 F (12.8C) at 85 to 90% relative humidity.
Adequate safeguards must be maintained to prevent reinfestation or
contamination of treated commodities or their containers. Packing rooms must
be fly-proof and only treated host material permitted therein.
5 Hypoboric Storage:
Hypoboric is a type of Controlled Atmospheric storage with
emphasis on reducing the pressure exerted on storage material. This not only
reduces O2 concentration but also increased the diffusion of ethylene by
evacuating it from tissues of the fruit, consequently extending the storage life.
It is found that fruits stored at 100 and 75 mm mercury (Hg) started to
ripen after 25-35 days as against control after 16 days.
91
6 Irradiation:
Irradiation involves exposing food to ionizing energy for a specific
length of time in order to destroy or sterilize bacteria, microorganisms, or
other pests of concern. Energy waves produced during the irradiation process
physically breaks molecular structure of pests DNA, killing or sterilizing
them. However, at specified doses, structure of atom is not affected. Fruit is
irradiated in a special processing facility and never comes in direct contact
with energy source. Irradiation sometimes does not necessarily kill the pest
but sterilize it, rendering it incapable of reproducing or emerging from a host
to an adult. Irrridation controls fruit flies, kills the bacteria and increase shelf
life. It also controls Mango Seed weevil. For irridation, Cobalt-60 and kGy are
generally used. Irradiation followed immediately by hot water treatment
controlled anthracnose and stem-end rot during storage at 200 C.
3.14. Post-harvest Diseases:
Post-harvest diseases that cause spoilage are widespread. Some of the

post-harvest diseases and disorders occur due to infestations before harvest
and the affected fruits can be culled during grading and packing, while others
diseases shows symptoms when fruits are ripening and ready for display
before buyers.
Post-harvest diseases in fresh fruits can be both quantitative and
qualitative. These diseases are mainly caused by fungi and bacteria. Initially,
only a few pathogens may invade and break down tissue systems, followed by
subsequent attack of weak pathogens. High temperature and humidity
accelerate process of post harvest decaying by microorganisms.
Severity of infection and degree of damage, however differ, depending
upon the region of cultivation, season and even the root-stock used for
grafting. The fruits dropping on the ground due to physiological disorders are
also infected by pathogenic organisms and have poor storability.
Harvest injury, defective handling, inappropriate temperature and
humidity affect the storage life of the fruits. Presence of blemished fruits with
sound ones also contributes to decay and damage. If there is a surface bruise
or injury to the fruit, microorganisms such as yeast, bacteria, and molds
invade through this and cause internal decay. Insect damage is caused by
insect holes through Fruit fly.
Control of post-harvest diseases in Mango can be achieved by a
combination of pre-harvest and post-harvest pesticide application, orchard
hygiene and post-harvest temperature management. Control of diseases
occuring on leaves, stems and flowers (pre-harvest) are important in reducing
92
post-harvest losses. Similarly, post-harvest temperature management and
proper handling during storage and transportation are equally important, since
high temperature and injuries or wounds would lead to post-harvest diseases.
Under conditions favoring pathogens, loss caused by post-harvest
diseases may be greater than the economic gains achieved by improvements in
primary production.
3.14.1 Pre-harvest control:

Postharvest treatments do not provide complete disease control, until
proper measures to control pre-harvest diseases are not taken. Some of
measures are as under.
i) During flowering stage, weekly spray with mancozeb (800 g/kg at 2
g/L) and then monthly until harvest can control the fungal diseases.
Spray of mancozeb should be stopped before 14 days of harvest.
During dry weather, flower sprays may be reduced to fortnightly
intervals.
ii) At the flowering stage, if there is rain, it would be better to apply
prochloraz (462 g/kg) (Octave, registered trade mark), using 1 g
product/L in a tank mix with mancozeb, every 3-4 weeks.
3.14.2 Post-harvest diseases and control:
Mango fruits are susceptible to many postharvest diseases such
as,banthracnose (C. gloeosporioides) and stem end rot (L. theobromae) during
storage under ambient condtions or even at low temperature. Aspergillus rot is
another postharvest disease of Mangoes.
3.14.3 Control:
Postharvest dip treatment of fruits with fungicides can control the
diseases during storage with the help of the following treatments.
(i) Three sprays of carbendazim (0.1%), orthiophante-methyl (0.1%) at
15 days interval should be done in such a way that the last spray falls
15 days prior to harvest.
(ii) Postharvest dip treatment of fruits in carbendazim (0.1%) in hot
water at 52+10 C for 15 minutes.
Some of the important diseases are given in table No. 21
93
Table No. 21
Miscellaneous diseases
Sl. No
Casual organism /
Source
Colletotrichum
gloesporioides
Disease /
Disorder
Anthroacnose
Diplodia natalensis
Stem and rot
In ripe mango,
below the stalk
skin is black
circular patch
and
then
complete black
in 2-3 days,
pulp is brown
and turns into
soft rot.
Rizopus arrhizus
Soft rot
Boron deficiency and

secondary rot
Black tip
Dark brown to
blackish spots
under
lying
tissues.
Soft
and juicy.
Tip side of the
fruit develops
black sunken
spot and later
becomes soft
pulpy.
Symptoms
Latent
infection
before harvest,
black spot on
skin, become
sunken
and
coalesces
Control /
Treatment
Hot
water
treatment (50 to
55 o C) and
dipping fruit in
Benomyl
(500
ppm)
and
thiobendazole
(900
ppm)
solution
Dip fruits in 6 %
Borax soln. at 43
o
C for three
minitues. Harvest
the fruit on clear
dry day and shift
shift the fruit in
covered chamber.
Prevent snaping
of pedicle. Coat
the
exposed
surface
with
chambattia paint.
Dip the fruit in
Benomyl 0.5-1.0
grms per litre
solution.
Smoke
from
brick kilns is to
be prevented and
soil treatment to
correct the Boron
level of soil.
94
4.0 MARKETING PRACTICES AND CONSTRAINTS:
Marketing is a key to horticultural development of the region. The
absence of a proper marketing plan and organisational arrangements, agro
processing facilities, which otherwise have high potential for indigenous
production to the extent of self-sustainability, causing great concern and is a
disincentive to the local growers.
4.1 Assembling:
Assembling is an important phase in the marketing of Mangoes. Fruits after
harvesting have to be passed through several agencies before reaching to markets and
then finally to the consumers.
Generally, producers do not take part in assembling activity of the produce.
Producers prefer to lease out the orchards to the pre-harvest contractors, who take care
of watch and ward of crop until the maturity, and then disposed of the produce
themselves. Producers lease out these orchards to pre-harvest contractors at Flowering
to maturity stage or after maturity, while only a little number of producers directly
takes part in assembling of Mangoes.
Main reasons for sale of produce to pre-harvest contractor are as under.
a) High risk of spoilage of fruits from natural calamity.
b) No assurance of higher prices in markets.
c) Delay in getting payment of produce.
d) Pressing need of money for immediate payments.
e) Higher transportation cost.
f) Lack of market information.
Pre-harvest contractors sell produce to commission agents who take care of
proper storage, packaging and transport. These commission agents are an important link
in marketing chain and controls nearly 60 to 80 per cent of produce in assembling of
fruits. Sometimes, these commission agents also act as a wholesaler. These commission
agents supply most of the fruit for processing industries.
4.1.1 Major assembling markets:
The state-wise major assembling markets are given in table No. 22
95
Table No. 22
State-wise major assembling markets.
Sl. No.
1
1
State
2
Andhra Pradesh
2
3
4
Gujarat
Jharkhand
Karnataka
Kerala
Maharashtra
Orissa
Uttar Pradesh
Tamil Nadu
Important markets
3
Vijayawada, Nuziveedu, Chittoor, Pakala, Tirupathi,
Banarupalem, Palamaneru, Pottur and Koduru
Ahmedabad, Surat, Baroda and Talala
Ranchi, Gumla, Lohardga, Dumka, Deogarh, Godda
Bangalore, Srinivaspur, Kankapura, Chinthamani,
Madhugiri, Malur, Arsikere, Athani, Karawar, Hubli
Thiruvanantpuram, Kollam, Pathnamthitta, Kottayam,
Alappuzha, Ernakulam, Idukki, Thrissur, Palakkad,
Malappuram,Wayanad,
Kozhikkode,
Kannur,
Kassargod,
Ratnagiri, Kalyan, Nasik, Kolhapur, Pune, Sangli,
Solapur, Aurangabad, Gondia, Nagpur
Bhubaneshwar,
Dhenkanal,
Angul,
Ganjam,
Keonjhar,
Kalahandi,
Koraput,
Rayagada,
Mayurbhanj, Sundergarh
Lucknow, Saharanpur, Unnao, Sitapur, Sultanpur,
Jyoti-ba-phule Nagar, Bulandshehar, Lakhimpur
Kheri, Barabanki, Hardoi
Ciombatore, Pollachi, Udumalpet, Dharampuri,
Palacode, Gopalpatti, Natham, Odanchatram, Old
Ayakudi, Krishnagiri, Kaveripattinam, Madurri,
Salem, Bodinayaknur, Periyakulam, Tiruchirapalli,
Tiruneveli, Praoor, Tirupattur, Rajapalayam,
Source: DMI Survey

4.2 Arrivals:
Due to high degree of perishability and thereby economic losses
caused to growers, marketable surplus of produce should be rushed to
immediate nearby market avenues. Markets, where fruits are to be disposed
off should have a better market accessibility, supported by efficient transport
and communication facilities.
Arrival of Mangoes, in markets, commence generally from April/May and
last till August. Maximum arrival of fruit is seen during months May, June and
July. Firstly, Baganphally Mangoes from Andhra Pradesh starts reaching in the
markets, followed by other varieties like Alphanso, Dussehry, Langra, Totaphally
etc.
The quality criteria of Mangoes, arriving in markets should be:
96
Physiologically mature;
Commencing ripening with 30 to 50% coloration;
Significant area of red colour on the fruit shoulders;
Relatively firm;
Minimum sugar content of 10%;
Uniform shape;
Free from disease, decay, sunscald, cracks, bruises, latex stains,
insect and mechanical damage;
State-wise arrivals of Mangoes, in important markets are given in table No 23.

Table No. 23
Arrivals of Mangoes in important markets of major producing states
- Lean season
- Peak season
STATE/UTS JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV
ANDHRA
PRADESH
STATE/UTS
JA FE MA AP MA JU JU AU
N B
R
R
Y
N L G
SE OC NO DE
P
T
V
C
GUJARAT
KARNATAKA
MAHARASHT
RA
UTTAR
PRADESH
*The above graph shows harvest pattern in leading mango growing states
Source: Source: DMI Survey
97
4.3 Dispatches:
After meeting the local requirements, Mangoes are dispatched to various
markets of the different states. From Andhra Pradesh, the main producing state of
the Mangoes, the fruits are dispatched nearly to all over India. While from
Gujarat, the Mangoes are dispatched mainly to Andhra Pradesh, Kerala, Uttar
Pradesh and Bihar. Similarly, from Karnataka, the fruits are dispatched to Tamil
Nadu, Andhra Pradesh, Kerala and North Indian states.
The states to which the mangoes are dispatched from the producing centers are
given at table No. 24
Table No. 24
States-wise dispatches of mangoes
Sl.
No.
States
States to which dispatches
1
2
3
4
5
6
Andhra Pradesh
Gujarat
Jharkhand
Karnataka
Kerala
Maharashtra
All over India

Andhra Pradesh, Kerala, Uttar Pradesh, Bihar, Maharashtra
Nearby districts
Tamil Nadu, Andhra Pradesh, Kerala, North Indian states
Andhra Pradesh, Karnataka, Tamil Nadu
Nearby districts, Alphanso is distpached all over the India
Orissa
Nearby districts
Uttar Pradesh
Bihar, West Bengal, Haryana, Delhi, Maharashtra,

Rajasthan, Madhya Pradesh, Uttranchal, Jharkhand,
Jammu & Kashmir
9
10
Uttranchal
Tamil Nadu
Source: DMI Survey

4.3.1 Dispatches from farm to markets:
The fruit, after harvesting/plucking, are sent to either to nearby assembly
market, consuming markets/ terminal markets or to air port/ sea port for export.
The percentage-wise share to the total production of the produce, sent to these
markets are given at table No. 25
98
Table No. 25
Percentage-wise share of Mangoes sent to assembling markets,
consuming/ terminal markets and air port/sea port
Sl.
No.
State
1
2
3
4
5
Andhra Pradesh
Gujarat
Karnataka
Kerala
Maharashtra
Orissa
Percentage share to total production

Farm to assembly
Farm to
Farm to air port/
market
consuming/terminal
sea port
market
90
Negligible
Negligible
33
67
Nil
95
5
Nil
40-75
20-58
2-5
35-40
40-45
20-25
55-75
25-45
Nil
Source: DMI Survey

4.4 Constraints and problems in marketing of Mangoes:
In marketing of Mangoes, not only the producers face the problems,
the pre-harvest contractors, wholesalers, pack house owners and retailers also
face the problems , as under
4.4.1 By producers:
1 Sale to pre-harvest contractors:
The inconveniences faced by producers in selling the fruits to preharvest contractors are as under.
i) Delayed harvesting of fruits.
ii) Delayed payment to the producers by the pre-harvest contractors.
iii) No guarantee of sticking to the contract by the pre-harvest
contactors.
iv) Deduction in payment by the pre-harvest contractors, in the
event of loss of fruits, due to dropping
v) Financial losses to the producers due to wrong estimates by the
pre-harvest contractors.
99
2 Sale in market premises:

The problems, faced by the producers to sell the fruits in the market
premises are as under.
i) High commission, transportation, loading / unloading and other
charges.
ii) No assurance of remunerative prices.
iii) Sometimes delayed payment by commission agents.
iv) Sometimes unauthorised deduction by the commission
agents.
v) Delay in auctioning of produce.
3 By pre-harvest contractors:
i) Mismanagement of gardens, resulting in deterioration of quality and
yield of fruits.
ii) Risk of losses due to natural calamity like storms, rains, pest, etc.
iii) Improper storage and transportation, lack of skilled labourer,
absence of mechanical grading facilities, etc.
4 By wholesalers:
i) Costly, improper and inadequate road transportation facilities.
ii) Labor problems
iii) Costly packing material
vi) Lack of infrastructural facilities
5 By packing center owners:
i) Costly packing materials
ii) Lack of skilled workers
iii) Non availability of cold storage
6 By retailers:
a) Losses due to spoilage of fruits
b) Costly transportation
100
c) Lack of proper air cooled shops in the local markets
4.5 Marketing Channels:
Mangoes are produced in remote villages while consumed in semiurban and urban areas in addition to the local area where it is produced.
Different agencies and functionaries are engaged between producers and the
consumers. Thus, a channel of distribution of a product is the route taken by
the ownership of goods as they move from the producer to the consumer or
industrial user.
These channels have great influence on marketing costs such as
transport, commission charges, etc. and market margins received by the
intermediaries such as trader, commission agent, wholesaler and retailer.
Finally this decides the price to be paid by the consumer and share of it
received by the farmer producer. That channel is considered as good or
efficient which makes the produce available to the consumer at the cheapest
price and also ensures the highest share to the producer. This is also reflected
in low cost of marketing.
4.5.1 Factors affecting channels:
There are several channels of distribution depending upon type of
produce or commodity. Each commodity group has slightly different channel.
The factors are :
1.
2.
3.
4.
5.
6.
Perishable nature of produce .e.g. fruits, vegetables, flowers, milk,

meat, etc.
Bulk and weightcotton, fodders are bulky but light in weight.
Storage facilities.
Weak or strong marketing agency.
Distance between producer and consumer.
Nature of market i.e. local market or distant market
The main channels followed for marketing of Mangoes are as under:
Growers Pre-harvest contractors Commission Agents
Retailers Consumers.
Growers Wholesalers Commission Agents Retailers
Consumers.
Growers Commission Agents Processing Industries Retailers Consumers.
Growers Retailers Consumers.
101
Growers Exporters.
4.5.2 Criteria for selection of channels:
1. The channel, which ensures the higher share to producer and also provides
cheaper price to consumer, is considered as the most efficient channel.
2. Selection should be for shorter channel, to reduce marketing cost.
3. Avoid the longer channel, having more intermediaries, causing higher
marketing cost and reduced producer's share.
4. Select the channel which distributes the produce appropriately at low
expense and secure the desired volume of disposal.
4.6 Efficient marketing:
Efficient marketing system plays a crucial role in getting the remunerative
prices to the producers, provided due attention is paid to it. In present scenario, it is
observed that the producers do not pay proper attention for various components of
marketing. The producers usually spend whole of the year on production and part
with the produce to the pre-harvest contractors, that results in low share in
consumers price.
The strategy for efficient marketing is as under.
a) Producers organisation and cooperative societies shold be formed for
marketing of Mangoes fruits.
b) Fruits should be harvested at the proper maturity only.
c) Precautions should be taken for avoiding injuries at the time of
harvesting and transportation of fruits to the markets.
d) There is a need to develop alternative marketing channel, involving
cooperative societies to help the producers.
e) Steps should be taken to link production, marketing and processing
of Mango to avoid seasonal gluts in the markets.
f) Considering the fragileness of the fruit, careful harvesting and
handling of harvested fruits are of critical importance to maintain
their Sales appeal and delicate flavour.
g) Ways and means should be explored for providing cheap packing
material and transport facilities.
h) Advance marketing credit/loan facilities should be provided by the
banks to the Mango producers.
i) In the absence of organised system of marketing and crop insurance
policy, the Mango growers get poor returns. Therefore, the minimum
support price of Mango fruits, during the productive years should be
declared.
j) There is need to ensure remunerative price to the Mango producer,
reduction in marketing cost and low price to the consumer
throughout the year.
102
5 MARKETING COSTS AND MARGINS:
5.1 Marketing Costs:
Marketing Costs are the actual expenses required in bringing goods

from the producer to the consumers. The marketing cost normally includes
1.
Handling charges at farm level,
2.
Assembling charges,
3.
Transport and storage costs,
4.
Handling charges by wholesalers and retailers,
5.
Expenses on secondary services like financing, risk taking and

market intelligence, and
6.
Profit margins of different agencies.
The marketing cost incurred by farmers and traders at Regulated

market includes i) Market fee, ii) Commission, iii) Taxes, and iv) Other
miscellaneous charges.
i)
Market fee: Market fee is collected by the market committee of

the markets. It is charged either on the basis of weight or on the
basis of the value of the produce. It is usually collected from the
buyers. The market fee differs from state to state. It varies from
0.5 per cent to 2.0 per cent ad valorem.
ii)
Commission: It is paid to the commission agent for assisting in

carrying out the transactions, and may be payable either by
seller or by the buyer or sometimes by both. The charge is
usually made in cash and varies considerably.
iii) Taxes:
Different taxes are charged in different markets such as toll tax,

terminal tax, sales tax, octroi etc. These taxes differ from market
to market in the same state and from state to state. These taxes
are usually payable by the seller.
103
iv) Miscellaneous charges: In addition to the above-mentioned charges, some
other charges are levied in marketing of produce. These includes
handling and weighment charges (weighing, loading, unloading,
cleaning etc.), and charity etc. These charges may be payable
either by the sellers or by the buyers or by both.
5.1.1 Marketing cost borne by producers and other functionaries:

1 Producers:
The producer sells the fruits to pre-harvest contractors or sell
themselves in the market premises. When farmers sell their produce to the
pre-harvest contractors, they have to bear no cost on the marketing of
fruits. The pre-harvest contractors make the payment for each post-harvest
operation.
On contrary, if producers sell the produce themselves in the market
premises or to a distant place , then they have to bear the expenses on
labour for plucking of fruits, transportation, octroi, commission charges,
heap making, and other miscellaneous activities.
2 Pre-harvest contractors:
Pre-harvest contractor makes the payment well in advance to the
producers, therefore, they have to bear the expenditure on vigil and preharvest activities, in addition to post-harvest marketing activities.
The main post-harvest marketing cost borne by the pre-harvest
contractors are like sorting and grading, packaging, transportation, octroi,
loading and unloading, commission charges, heap making, market cess and
other miscellaneous charges.
3 Wholesalers:
The wholesalers are the main purchasing agency in the markets.
Generally, they have their own packing centres, located within the premises
of the markets. They purchase the produce at their own or on behalf of
other big traders. Sometimes, they also act as commission agents.
The wholesalers sell the produce outside of the market. The local sale
of the fruits in the market premises is negligible. They have to incur
expenditure on packing material, sorting & grading, transportation, octroi,
loading / unloading, market cess, establishment and other miscellaneous
items. The maximum expenditure of the wholesalers is on establishment
and on other miscellaneous items.
104
4 Retailers:
Retailer is the last functionary of the marketing channel of sale and
purchase of the Mandarins. Retailers purchase the fruits from the
wholesalers for the final sale to the consumers.
The expenditure of the retailers is found generally on transportation,
commission charges, market cess, shop rents, baskets, shades, lighting, and
maintenance of hand driven carts.
5.2 Marketing Margins:

The margins of market intermediaries include profits and returns, which
accrue to them for storage, the interest on capital and establishment after
adjusting the marketing losses due to handling. The general expression for
estimating the margin of the intermediaries is given below:
Intermediaries margin = Gross price (sale price) Purchase price (cost
price) Cost of marketing Loss in value during
wholesaling
Marketing margin refers to the difference between the price paid and
received by a specific marketing agency such as retailer or assemblers or by
any combination of marketing agencies in the marketing system as a whole.
Marketing
Margin
= Price Received by Agency- Price Paid by the Agency
The marketing margin varies from market to market, channel to

channel, time to time and place to place.
105
6 EXPORT AND IMPORT:

6.1 National Trade:
6.1.1 Export:
India is the largest producer of Mangoes in the world, including
leading varieties like Alphonso. Therefore, India has a large opportunity to tap
global trade in the export of Mangoes. Beside this, relatively long period of
availability (March to August), diversity of the varieties, economic
liberalisation and priority to export of fresh products have opened up the
possibility of boosting Mango exports from India.
At present, Indian fresh Mangoes reach markets of over 80 countries.
Some of regular importers of Indian fresh Mangoes and Mango products are
UK, Kuwait, Malaysia, Netherlands, Bangladesh and some countries in gulf
region.
India is the leading producer of more than one thousand varieties
Mangoes that are unique in taste and aroma, accounting for more than 50 per
cent of Mango production worldwide, but only 2 per cent of its production is
exported. Other major Mango producing countries, like Mexico, Brazil, and
Pakistan, export much higher quantity of their production contributing to their
international trade. The reason may be that small farmers own the majority of
Indias Mango gardens, and some 72 per cent of the farms are less than three
hectares. The other reason may also be that nearly 15 per cent of Indias
Mango production is wasted due to lack of adequate infrastructure facilities.
In addition, Indias Mangoes exports also suffer from other factors such as
heterogeneous quality and phytosanitary issues due to lack of adequate postharvest operations. Indian farmers are not properly informed about
internationally practiced post harvest operations for Mangoes, which result in
not only heavy post-harvest wastage but also low level of price realization in
international markets.
The scenario of export of Mangoes may be altererd by efficient
orchard management, improvements in infrastructure, use of advanced
technologies, and meeting the food quality standards such as ISO9001,
HACCP, India has the potential to become the leading exporter.
No doubt, there is a huge market to capitalise its potential, exporters
will have to comply with the quarantine requirements by adapting quality
standards throughout value chain i.e., pre-harvest and post harvest
requirements like plant quarantine, pre-shipment and treatment, phytosanitary
certification, pre-surveillance and monitoring, irradiation treatment,
106
verification, and certification of vapor heat treatment, hot water dip treatment,
and registration of packing house facilities. For the convinience of exporters,
Govt. of India has instituted an elaborative mechanism, which includes all
these operations. The early harvested crop of Mangoes (April-May) in India is
well suited to international demand, as there is less competition from other
countries during that period.
Constraints like suitability of a few varieties for exports, pests and
disease problems, high freight charges, limited cargo space and high packing
cost have restricted expansion of exports from India. Removal of some of
there constraints will increase the potential for exports to USA and Japan.
Before the shipment the consignment are inspected by officers of the
Directorate of Plant Protection, Quarantine and Storage to ensure compliance
with phytosanitory requirements of importing country. National Plant
Quarantine Centre is at New Delhi, while there are four regional quarantine
stations located at Amritsar, Channai, Kolkata and Mumbai.The Ministry of
Agriculture undertakes regular pest survey and monitoring of Mangoes, meant
for export under National Fruit Fly Surveillance Programme.
The country-wise export of Mango from India is given at table No 26.
Table 26
Country-wise export Mango during 2009-10, 2010-11 and 2011-12
Quantity in kg.
COUNTRY
UAE
BANGLADESH
UNITED
KINGDOM
SAUDI ARABIA
NEPAL
KUWAIT
SINGAPORE
QATAR
BAHRAIN
UNITED STATES
CANADA
NETHERLAND
MALAYSIA
OMAN
JAPAN
SWITZERLAND
2009-10
2,56,08,155.00
3,35,49,895.00
2010-11
2,54,74,530.00
2,30,49,685.00
2011-12
2,20,13,880.00
2,75,99,483.00
29,58,655.00
27,21,906.00
25,32,422.00
31,47,133.00
40,58,151.00
8,04,151.00
3,67,577.00
6,59,023.00
12,38,495.00
1,75,401.00
2,55,193.00
94,353.00
4,15,309.00
2,69,500.00
54,477.00
1,32,659.00
15,82,378.00
19,91,257.00
5,77,044.00
3,91,297.00
3,77,099.00
9,82,332.00
99,699.00
4,26,682.00
22,426.00
3,97,821.00
1,36,756.00
14,515.00
92,701.00
23,88,634.00
39,25,742.00
7,31,243.00
5,99,273.00
8,16,102.00
6,23,689.00
3,53,177.00
4,05,759.00
2,56,851.00
3,53,413.00
1,54,774.00
66,685.00
97,855.00
107
HONG KONG
FRANCE
GERMANY
BELGIUM
MALDIVES
BRUNEI
IRAN
CHINA P RP
SPAIN
AUSTRIA
SWEDEN
ITALY
IRELAND
RUSSIA
ARGENTINA
SWAZILAND
AUSTRALIA
PORTUGAL
EGYPT ARAB
REPUBLIC
ROMANIA
NORWAY
THAILAND
SRI LANKA
ISRAEL
SLOVENIA
GREECE
JORDAN
MALI
CONGO P
REPUBLIC
CYPRUS
TUNISIA
YEMEN
REPUBLIC
KOREA
REPUBLIC
DENMARK
NIGERIA
UNSPECIFIED
LEBANON
SOUTH AFRICA
INDONESIA
BHUTAN
BOSNIA-
97,791.00
2,07,365.00
1,08,809.00
39,697.00
25,779.00
19,622.00
39,141.00
950.00
1,410.00
7,567.00
19,835.00
18,180.00
480.00
2,684.00
0.00
0.00
22,800.00
14,117.00
1,08,870.00
1,14,884.00
78,679.00
40,095.00
8,781.00
11,086.00
31,400.00
588.00
428.00
7,331.00
101.00
5,960.00
0.00
0.00
0.00
0.00
0.00
3,293.00
1,52,841.00
1,16,864.00
99,993.00
32,194.00
17,026.00
13,011.00
37,730.00
19,008.00
3,804.00
10,783.00
3,757.00
1,075.00
2,350.00
1,383.00
2,396.00
3,578.00
3,610.00
225.00
0.00
0.00
300.00
122.00
16,078.00
705.00
0.00
0.00
866.00
1,776.00
122.00
16,078.00
160.00
38,593.00
380.00
0.00
18.00
0.00
0.00
0.00
0.00
195.00
93.00
42.00
19.00
9.00
20.00
0.00
0.00
0.00
705.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
866.00
0.00
0.00
1,776.00
6.00
0.00
122.00
16,078.00
705.00
0.00
0.00
866.00
1,776.00
122.00
0.00
3.00
11,800.00
0.00
4,351.00
0.00
25,000.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
108
HRZGOVINA
FINLAND
16,078.00
UKRAINE
705.00
MAURITIUS
0.00
KAZAKHSTAN
0.00
LITHUANIA
0.00
POLAND
29.00
TURKEY
0.00
UGANDA
3,320.00
LUXEMBOURG
0.00
PAKISTAN
0.00
Total
7,44,60,609.00
Source: DGCIS Annual Export
0.00
8,000.00
2,166.00
0.00
8.00
0.00
23,144.00
0.00
58.00
94.00
5,88,63,405.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
6,34,41,288.00
During 2011-12, export of Mangoes was 63441 tonnes. Bangladesh,

UAE, Saudi Arabia, Nepal and Behrain were the important countries where
Mangoes were exported. During 2011-12, export of Mangoes to Bangladesh
was heighest i.e., 2,75,99.5 tonnes.
6.2 Requirements for exporting Mangoes from India to the United States:
An APHIS preclearance officer, in India, first inspects Mangoes for
presence of pests so that plant pests do not enter the United States. The fruit
are treated with specified doses of irradiation prior to export.After passing
preclearing requires, if however, live pests are found during the reclearance
inspection, the shipment is rejected and is not eligible for export to the United
States. Mangoes must be packed in insect-proof boxes and safeguarded after
treatment to prevent re-infestation. It must also be accompanied by a
phytosanitary certificate issued by the national plant protection organization
(NPPO) of India with additional declarations certifying that the treatment and
inspection of the mangoes are made in accordance with the regulations.
The present Model Project for export of Mangoes is yet another

venture in this direction.
6.3 Export Potential:

Large domestic production base, relatively long period of availability
(March to August), diversity of the varieties, economic liberalisation and
priority to export of fresh products have opened up the possibility of boosting
109
Mango exports from India. The Expert Group of the Planning Commission
has estimated the export potential of mangoes at 44000 tonnes per annum.
1 Strategy for Export:
The strategies for boosting up of Mango export suggested by the Expert
Group of the Planning Commission and APEDA are as under:i. Transhipment of Mangoes by sea to make them competitive in
price sensitive markets of Europe and Middle East.
ii. Promotion of non-traditional varieties like Chausa, Safeda and
Badami.
iii. Augmentation
of
supply
during
seasonal
gaps.
(February/March in Middle East and March/April and
July/August in Europe).
iv. Development of post-harvest management facilities/ practices.
2 Objectives of the Project:
Primary objective of project could be extension of financial assistance
for export-oriented projects on Mangoes.
3 Project Components:
Major components of present project include the following:A.
B.
C.
D.
E.
F.
Packhouse
Precooling and cold store
Reefer Van
Genset
Office
Office Equipments
4 Packhouse:
100 sq.m. area, raised pucca cemented floor with roof of corrugated
G.I. sheet. It may be open on all sides. This will serve as space for grading as
well as packing. This can also be used for storing of packing materials and
equipments.
5 Precooling and cold store

Separate pre-cooling facility is proposed for rapid removal of field
heat. Ideally, Mangoes are graded, packed, pre-cooled and transhipped. In
110
practice, grading and packing may be delayed. Likewise, immediate transhipment of Mangoes may not be possible due to volume insufficiency and/ or
vehicle may be in transit. Therefore, cold store facility at farm gate is
desirable for export purposes, particularly for export to U.K. The proposed
size 120 Cu.m. is adequate for storing about 50 tonnes mango at a time.
6 Reefer Van:
Since, it is essential that there is no break in the cold chain from
harvest to final sale, a refrigerated van may be required.
7 Genset:
A standby Genset of 27.5 KVA may be required to keep e cold store
operational in case of power failure.
8 Office and Office Equipments:
An export-oriented unit should have an office to manage various
operations. Therefore, an office building of 50 sq.m. size has been proposed.
Office should be fully equipped with facilities such as telephone, typewriter,
and fax machine.
6.5 Financial Assistance:
Scheme for export of Mangoes is eligible for refinance support by
NABARD, provided the scheme is technically feasible and financially viable.
If the beneficiaries require, banks may also provide pre-shipment/postshipment credit from out of their own resources.
6.5.1 Leading Terms and Requirements:
1 Margin Money:
Beneficiaries should normally meet 25% of the project cost out of their
own resources. However, NABARD may consider to provide margin money
assistance in suitable cases,
2 Interest Rate
In terms of existing guidelines of the Reserve Bank of India, for limits
in excess of Rs. 2 lakhs, commercial banks are free to determine interest rate
to be charged by them to ultimate borrowers. In terms of the existing
instructions, NABARD charge the concerned banks, a rate of interest, which
would be 3% below the rate charged by the Bank.
111
3 Refinance
NABARD provides refinance to the extent of 50% of the bank loan to
commercial banks for financing such projects.
6.6 Agri-Export zones:
Agri Export Zones helps in developing and sourcing raw materials,
their processing/packaging, leading to final exports in respect of a particular
produce/product located in a contiguous area. It is also a cluster approach of
identifying potential products, the geographical region in which these products
are grown and adopting an end-to-end approach of integrating entire process
right from stage of production till it reaches market.
At these zones, any difficulty, faced right from the developing and
sourcing raw materials, their processing/packaging, leading to final exports
are identified and solution their of are suggested.
AEZ are identified by the State Government, and evolve a
comprehensive package of services provided by all State Government
agencies, State agriculture universities and all institutions, and agencies of the
Union Government for intensive delivery in these zones. Corporate sector
with proven credentials are encouraged to sponsor new agri-export zone or
take over already notified agri-export zone or part of such zones for boosting
agri-exports from the zones.
Services, which are managed and coordinated by State
Government/corporate sector and include provision of pre/post harvest
treatment and operations, plant protection, processing, packaging, storage and
related research & development etc., APEDA supplement within its schemes
and provisions. State Governments also make efforts for facilitating such
exports.
Units in AEZ are entitled for all the facilities available for exports of
goods in terms of provisions of the respective schemes.
6.7 Benefits of agri export zones:
i) Strengthening of backward linkages with a market oriented
approach.
ii) Product acceptability and its competitiveness abroad as well as in
the domestic market.
iii) Value addition to basic agricultural produce.
112
iv) Bring down cost of production through economy of scale.
iv) Better price for agricultural produce.
v) Improvement in product quality and packaging.
vii) Promote trade related research and development.
viii) Increase employment opportunities.
6.7.1 Agri Export Zones of Mangoes in India:
State
District/Area
1) Andhra Pradesh
Chittor, Ranga Reddy,

Mahaboobnagar, Krishna
Medak
&
Parts
of
2) Gujarat
Ahmedabad, Khaida, Anand, Vadodra, Surat, Navsari,

Valsad, Bharuch and Narmada
3) Kerala
Thrissur,
Ernakulam,
Kottayaam,
Alappuzha,
Pathanumthitta, Kollam, Thiruvanthapuram, Idukki and
Palakkod
4) Maharashtra
Ratnagiri, Sindhudurg, Raigarh and Thane, Aurangabad,

Jalna, Beed, Latur, Ahmednagar and Nasik
5) Orissa
Kandhamal
6) Tamil Nadu
Madurai, Theni, Dindigul, Virudhunagar and Tirunelveli
7) West Bengal
Malda and Murshidabad
8) Uttar Pradesh
Lucknow, Unnao, Hardoi, Sitapur & Barabanki

Sahranpur, Muzaffarnagar, Bijnaur, Meerut, Baghpat,
Bulandshar and Jyotifulenagar
113
6.8 Export Specificaion for Mangoes:

Variety
Countries
U.K.
Japan
USA
Wt
Wt
Wt
Middle
East
Wt
Netherland
/ Germany
Wt
Alphonso
200-250
gm.
Wt
250-300
gm.
Wt
250-300
gm.
Wt
250-300
gm.
Wt
250-300
gm.
Wt
Kesar
200-250
gm.
1 Doz / 2.5
Kg
130 C
225-250
gm.
1 Doz / 2.5
Kg
130 C
225-250
gm.
1 Doz / 2.5
Kg
130 C
250-300
gm.
1 Doz / 3.5
Kg
130 C
250-300
gm.
1 Doz /
3.5 Kg
130 C
By Sea
By Air
By Air
By Air
By Air
Packing
Storage
Temperature
Export
Source: National Horticulture Board
114
LIST OF PACK HOUSES APPROVED FOR THE EXPORT OF MANGO TO USA
Sl.
No
PACKHOUSE DETAILS
PACKHOUSE NO. &

CODE
FRUITS
APPROVED
NO. OF
TREATED AT
GROWERS
LASALGAON VASHI NPPO APHIS
M/s. Nikko Namdhari Foods Pvt.

Ltd.
Gat No. 1398
APEDA/FFV/PH/01/2008 yes
At Post Sayyed Pimpri
Tal. & Dist. Nashik 422 003
Maharahstra
VARIETY OF
MANGOES
yes
yes
yes
28
ALPHONSO
KESAR
yes
yes
yes
11
ALPHANSO
DASHERI
KESAR
TOTAPURI
AMRAPALI
RAJAPURI
BAIGANPALI
ravigupta@namdhariseeds.com
ravigupta2626@yahoo.co.in
M/s. sachi Exports (India)

Dharampur Vapi Road
Behind Swami Narayan Gurukul
Khori Fidya, Baroliya
Dharampur, Valsand
Gujarat
varsha@sachikaushal.com
APEDA/FFV/PH/02/2008
yes
115
M/s. Desai Fruit & Vegetable

Pvt. Ltd.
yes
Plot No. 49, At & Post
Amadpore
N.H.8, Tal. & Dist. Navsari
Gujarat
ajit.desai@desaifv.com
M/s. Maagrita Exports Ltd.
No. 45, Sipcot Industrial
Complex,
Pallapatti P.O.,
Nilakottai Taluk,
Dist. Dindigul 624 201
arunkumarsadanand@gmail.com
M/s. Galla Foods Pvt. Ltd.
Rangampet Village
Puthalapattu Mandal
Dist. Chittoor 517 124
Andhra Pradesh
suninaidu@rediffmail.com
yes
yes
yes
yes
yes
33
ALPHONSO
KESAR
ALPHONSO
IMAMPASAND
SENTURAM
yes
yes
yes
yes
yes
21
ALPHONSO
BANGANPALI
yes
yes
yes
yes
20
ALPHONSO
BANGANPALI
6
M/s. Vistas Investment Pvt. Ltd.

Market yard
Gollapudi
Vijayawada
Andhra pradesh
vistasbg@vsnl.net
116
M/s.Vijay Lakshmi Agro Service

Centre
59-7-8, Ramachandra Nagar
Vijayawada 520 008
Andhra Pradesh
kpr_45@yahoo.co.in
M/s. MSAMB
Alphonso Mango Export Facility
Centre
At Post Nachane
Tal. & Dist. Ratnagiri
Maharashtra
export@msamb.com
project@msmab.com
M/s. MSAMB
Alphonso Mango Export Facility
Centre
At. Jamsande, Tal. Devgad
Dist. Sindhudurg
Maharashtra
export@msamb.com,
project@msmab.com
yes
yes
yes
yes
yes
yes
39
ALPHONSO
BANGANPALI
53
ALPHONSO
18
ALPHONSO
yes
yes
yes
yes
yes
117
10
M/s. MSAMB
Kesar Mango Export Facility
Centre
Agriculture Produce Market
Committee
Premises, Jalana
Dist. Jalana
Maharashtra
export@msamb.com
project@msmab.com
yes
yes
yes
yes
51
ALPHONSO
15
BANGANPALI
BENISHAN
11
M/s. Sam Agritech Ltd.

Sy. No. 608/6
Puduru Village
Medchal Mandal
RR District
Andhra Pradesh
samagri@yahoo.co.in
yes
yes
yes
yes
12
M/s. Hota Agro Tech Pvt. Ltd.

No. 3-100/1
Hukumpeta (V)
Gopalapuram Mandal
West Godavari Dist.
Andhra Pradesh
hotaagro@yahoo.co.in
yes
yes
yes
yes
118
13
14
Gujarat Agro Packhouse Pvt.

Ltd.
Krishna 1 Teachers colony
Near Bileshwar Mandir,
Veraval, Gujarat 362266
m_h_maru_13@yahoo.co.in
Andhra Pradesh State Agro
IndustriesCorporation Ltd
Agriculture Market Yard,
Tiruchanur Road, Tirupathi
Andhra Pradesh
Source: APEDA
yes
yes
yes
yes
16
KESAR
Banganpalli
yes
yes
yes
yes
119
7.0 PROCESSING AND USES:
India has an abundant supply of food, but the food processing industry
is still in nascent stage. An average Indian spends about 50 per cent of
household expenditure on food items, eventhough only two per cent of fruit
and vegetables are processed.
Food processing is the set of methods and techniques used to
transform raw ingrediant into food or other forms for consumption by humen
or animals either in the home or by the food processing industry. Processed
foods are often less susceptible to early spoilage than fresh foods, and are
better suited for long distance transportation from the source to the consumers.
However, Mankind has always processed his food. Traditional food
processing had two functions like
i)
ii)
To make food more digestible and

To preserve food during times of scarcity.
Mango fruits have been utilised for long time as fresh as well as its
products like chutney, pickle, amchoor, pectins, jam, murabbas, toffees, am
papad, Mango powder and many other preparations having Mango flavour
green Mango beverage when it raw while ripe ones are used in making pulp,
juice, nectar, squash, leather, slices, etc.
7.1 Raw Mango Products:
Raw Mango fruits is generally used for sweet or sour chutney and
some other useful products like amchoor, pickle, slices, green mangoes
beverages (Panna)
etc.
1 Mango flakes:
Mango flakes are considered a healthy snack. It is drum dried with or
without starch. It can be used as ingredient or flavoring material to cereal, pie
filling, yogurt, fruit bars, cakes, sauces, juices and pastries.
2 Mango square:
Mango square is a bakery product made from a flour margarine based
dough and mango paste as filling. The mango paste is formulated from table
ripe mango and sugar. It is a nutritious snack and desert item.
120
3 Green powered:
Green powder is produced from juice of green mangoes and dried
through the process of spray drying. It has an aroma and flavor of fresh green
mango, which is great for instant mango juice/shake and as soup base or
broth.
7.2 Ripe Mango Products:
Ripe fruit has comparatively shorter storage life. Therefore, it is better
to make their products immediately like pulp, beverages (Juice and nectar),
squash, slices and aampaper (Mango leather) etc.
7.3 Waste Utilisation:
During the processing of Mangoes, peel and stone are generated as
waste (40-50% of total fruit weight). They are rich in various nutrients and
many value added products can be obtained from them. Good quality jelly
grade pectin (6.1%) and edible fibre (5.4%) vinegar (5.2% acetic acid) and
citric acid (20 g / kg) can be extracted from ripe mango peel.
Mango kernel contains high amount of fat and starch. The oil extracted
from kernel is of good quality and could be used in cosmetic and soap
industries. The kernel flour (starch) after mixing with wheat or maize flour is
used for making chapaties. About ten per cent alcohol can be obtained from
Mango kernel. Enzymes such as cellulase and pectinase from Mango peel and
amylase from Mango kernel can also be obtained. Mango peel can be used as
animal feed.
7.4 Fragrance
Fragrant Mango flowers are used to make a fragrant essential oil
known as an Otto. It is also called as am attar and is produced by steam
distilling the young flowers.
7.5 Gum and charcoal
Gum, a substitute to gum Arabic can be tapped from the stems of
Mango trees. Charcoal can also be made from mango wood.
7.6 Mango -Traditional medicine
All parts of the Mango plant from the seeds and flowers to the leaves
and gum are used in traditional South Asian medicine, but the fruits are most
important.Unani physicians hold Mangos in very high esteem because of their
many medicinal virtues. They are used for strengthening the nervous and
blood systems, ridding the body of toxins and treating anaemia. In Ayurveda,
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dried Mango flowers are used to cure dysentery, diarrhoea and inflammation
of the urinary tract.
In South Asian folk medicine, rheumatism and diphtheria is treated
using the astrigent bark of the Mango tree. Cracked skin on the soles of feet
and scabies is cured by applying the gum, which oozes from trunk of the tree.
Powdered seeds are used to stem bleeding. Fruits are eaten as a kidney tonic
and to cure headaches.
Leaf, bark, stem and green unripe and half ripe fruits inhibit growth of
bacteria, particularly Escherichia coli. Ripe mangos contain anti-fungal
properties, juice from the seeds give relief from diarrhoea and young leaves
prevent sickness.
7.7 Mango - Western medicine
Fruits, bark and seeds of Mango plants have been scientifically shown
to possess a range of health-giving properties. Mango fruits can help to
prevent colon cancer, especially in cases where there is a lack of fibre in the
diet. Fruits also contain a compound called mangiferin, which has several
medicinal attributes. It is particularly useful in promoting the action of the
heart and excretion of urine, calming inflammation, treating diabetes and as an
antioxidant. Fruits also contain the chemicals gallic acid and quercetine,
which give protection against viruses.
Chemical compounds in extracts from the bark of Mango trees have
been shown to protect against diarrhoea. The powdered seeds also have
antimicrobial activity.
7.8 Other medicinal uses:

Mango is one of the most recommended fruits to fight beriberi and to
heal bronchial diseases. Mixture of Mango pulp and honey can be made at
home to fight bronchitis. Mango is an excellent depurative for the organ and it
is recommended for nervous people, to fight insomnia, to heal brain fatigue,
mental depression and as a laxative, besides it is very helpful to fight
heartburn. It has excellent results when used to eliminate kidney sand and to
assist digestion. An infusion can be made with Mango leaves to heal molar
ache, to affix weak teeth and to eliminate pyorrhoea (pus from the gums). This
infusion is very helpful to reduce the inflammation of the throat when used for
gargling. For those who practice fasting, Mango fasting is recommended since
it provides a high amount of minerals to the blood. Mango fasting can be
extended up to two or three weeks but always under supervision. An extract
can be made with Mango skin and pulp, which is very astringent. The pulp
can be used to rub skin affected by scabies, although it is not suggested for
people who have delicate skin as this treatment might cause rash. Mango is a
good diuretic that helps to evacuate a high amount of toxins through the urine.
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Mangoes beyond being delicious and rich in vitamins, minerals and
anti-oxidants, contain an enzyme with stomach soothing properties similar to
papain found in papayas. These comforting enzymes act as a digestive aid and
can be held partially responsible for that feeling of contentment we experience
during and after our daily mango ritual.
Mangoes are an excellent source of Vitamins A and C, as well as a good
source of Potassium and contain beta-carotene. Mangoes are high in fibre, but
low in calories (approx. 110 per average sized mango) fat (only 1 g) and
sodium, therefore are good for prevention against constipation, piles and
spastic colon. The dietary fibres also have a protective effect against
degenerative diseases, especially heart disease and may help to prevent certain
types of cancer, as well as lowering blood cholesterol levels. Mangoes are also
a great way to replenish that lost potassium. Mangoes also serve as nutritional
supplement, providing remarkable quantities of microelements like selenium,
copper and zinc.
7.9
Toxicity:
The only toxic parts of the mango plant are various substances that are
found in the skin of the fruit and the sap of the trunk. Mango is in the same
family as poison ivy (Anacardiacaeae) and, like many other species in this
family, can cause allergic reactions in sensitive people. Contact with the skin
of the fruit sap can irritate the skin, and it may be toxic if eaten.
7.10 Problems in Indian Mango Industry:

1) Complex supply chain is one of the main barriers to development of
the Indian Mango industry. In markets a number of small producers,
commission agents are operating. Therefore, for a bulk purchase of lot,
these numbers of functionaries are to be dealt, causing inconvenience
and more post-harvest losses.
2) Weather fluctuations, causing inerrupted supply of fruits to the
industry. Sometimes, the weather also delayed arrivals, keeping prices
on the boil till mid-May.
3) Lack of supply of Mangoes.
4) Lack of forward and backward linkage between growers/suppliers and
buyers/exporters, which has affected the mangos market potential.
5) Inconsistent supply of quality and quantity of Mangoes.
6) Disaggregate and multi-layered marketing channels, resulting in
inefficiencies in procuring of raw material.
7) Highly perishable (short storage life and susceptible to diseases)
resulting in high post-harvest losses
8) High freight cost and inadequate transport facilities.
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9) The rise in fuel prices, resulting in costlier fruits.
10) The disparity in wholesale and retail prices.
11) Due to alternate or irregular bearing (biennial bearers), which is the
tendency of Mango trees to bear a heavy crop in one year (On year)
and very little or no crop in the succeeding year (Off year), fruits are
not available in required quantity, each year.
7.11 Drawbacks of processing:

Some of drawbacks of processing of food are as under.
1) Fresh food contains a higher proportion of naturally occurring fibre
and minerals.Similarly, Vitamin C is destroyed by heat and
therefore canned fruits have a lower content of than fresh ones.
Therefore, the nutritional value of foods is reduced.
2) Processed foods include food additives, such as flavourings and
texture enhancing agents, which may have little or no nutritive
value, or be unhealthy. Some preservatives added or created during
processing such as nitrites or sulphites may cause adverse health
effects.
3) Processed foods often have a higher ratio of calories to other
essential nutrients than unprocessed foods.
Therefore, high quality and hygiene standards must be maintained to
ensure consumer safety and failures to maintain adequate standards can have
serious health consequences.
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Annexure I
GUIDELINES FOR EXPORT OF INDIAN MANGOES TO USA
1. Introduction:
1.1. Scope & Purpose:
This document provides the guidance and requirements for the export
of commercial shipments of fresh fruits of mango from India to USA in
compliance with the phytosanitary requirements of USA.
The purpose of this document is to facilitate commercial export of
fresh fruits of mango from India to USA after meeting the obligations covered
under international agreements such as WTO-SPS agreement/ IPPC.
1.2. Definition of Terms:
APEDA: Agricultural & Processed Food Products Export Development
Authority, Ministry of Commerce & Industry
Dte of PPQS: Directorate of Plant Protection, Quarantine & Storage, Ministry
of Agriculture, NH IV, Faridabad.
IPPC: The International Plant Protection Convention, FAO, Rome
Lot: A quantity of fruits sent from a single grower or producer (with a single
production unit code) to a packinghouse for processing in a day.
NPPO: National Plant Protection Organization
USDA-APHIS: Animal & Plant Health Inspection Service, US Department of
Agriculture
WTO-SPS: WTO Agreement on Application of Sanitary & Phytosanitary
Measures
1.3. References:
Framework Equivalence Work Plan between India and USA
Irradiation Operational Work Plan between India and USA
Guidelines for Certification of Irradiation treatment facilities for meeting the
phytosanitary requirements, Dte of PPQS, MOA (NPPO)
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Guidelines for the use of irradiation as a phytosanitary measure, 2003, ISPM

No. 18, FAO, Rome.
Standard Operating Procedures- Irradiation Treatment of Indian Mangoes for
export to USA approved by the Dte of PPQS, MOA (NPPO)
Standard Operating Procedures- Packinghouse Facilities for Export of Indian
Mangoes to USA approved by the Dte of PPQS, MOA (NPPO)
1.4. APHIS Requirements for Entry of Indian Mangoes into USA:
The importation of mangoes from India is regulated under the Fruits and
Vegetables Quarantine, 7 CFR 305 and 319 [Docket No.APHIS-2006-0121]
RIN 0579-AC19, USDA-APHIS.
As a condition of entry into USA, the mangoes must be treated in India with
irradiation by receiving a minimum absorbed dosage of 400 Grays.
Importers must secure the USDA-Import Permit at least 30 days in advance of
arrival irradiated commodities at the scheduled port of entry to facilitate
transmission of the permits to the inspector at the U.S. Port of entry in advance
of arrival of shipments.
The mangoes must be given post-harvest hot water fungicidal dipping
(Prochloraz at 500 ppm) at 52 C for 3-4 minutes.
Each consignment of mangoes must be inspected jointly by USDA-APHIS and
NPPO of India (Dte of PPQS of MOA), as part of the required pre-clearance
inspection activities as determined by mutual agreement between USDAAPHIS and NPPO of India.
Each consignment of mangoes must be accompanied by a phytosanitary
certificate issued by NPPO of India (Dte of PPQS of MOA) certifying that the
fruits received required irradiation treatment. The phytosanitary certificate must
also bear the following two additional declarations confirming that:
(1) the mangoes were subjected to post-harvest mitigation options described
as above and
(2) the mangoes were inspected during pre-clearance activities and found
free of Cytosphaera mangiferae, Macrophoma mangiferae, and
Xanthomonas campestris pv. Mangiferaeindicae
The mangoes will be permitted import in commercial consignments only.
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2. Guidelines for Export of Mango Fruits to USA:
2.1. Orchard Level
2.1.1. Registration of orchards
The orchards involved in the export programme will be registered with a
registered packinghouse facility.
The registered orchards will maintain documented record of all
operations carried out at the orchard and adopt good agricultural practices
for management of mango orchards established by APEDA.
2.1.2. Pre-harvest orchard survey
A pre-harvest orchard survey will be carried out by the registered
packinghouse facility to assess the incidence of pests and the fruit
production. The survey will involve fruit sampling to determine right stage
of harvest of fruits for post-harvest processing.
If any pests are noticed during the survey, the same will be referred to
the Dte of PPQS (NPPO) for correct identification of pest and advise
appropriate measures to mitigate the pest.
2.1.3. Harvesting/Marking of Fruit Crates.
Mangoes for export by sea will be harvested, when the fruits are at halfmaturity stage and for air shipments the fruits will be harvested, when they
are fully matured.
Only healthy, good-looking fruits will be harvested with sufficient
length of stalk with the help of specially designed harvesters, which have a
long stick horizontally fitted with a curved blade at 450 angle and smooth
net pouch for holding the harvested fruits.
The harvested fruits will be lowered and kept in a clean and disinfected
ventilated plastic crates provided with a clean polyurethrene foam cushion
and stocked under the shade until transport to a packinghouse facility.
Each crate of fruits will be labeled/marked indicating the name of
orchard/locality, production unit code, variety and date/time of harvesting.
Care should be taken to avoid contamination of fruits/crates with soil by
keeping them over a clean plastic sheet/kraft paper spread on the ground.
If any immature/scarred fruits are noticed, they will be segregated into a

separate crate distinctly marked not for export to prevent their
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transportation to packinghouse facility and all damaged/diseased/overripened or rotten fruits will be immediately disposed by burying 6 deep
under soil in a pit at the orchard.
The workeres will adopt hygienic practices, while handling the fruits
during harvesting/segregating/packaging fruits in plastic crates at the
orchards.
2.1.4. Transport of mangoes to packinghouse facility
The harvested fruits will be transported from registered orchard to a
packinghouse facility in a clean and hygienic transport vehicle. No nonprogrammed fruits will be loaded and transported other than programmed
fruits to the packinghouse facility.
2.2. Packing House Level
2.2.1 Registration of packinghouses
The packinghouses involved with the export of mangoes to USA will be
registered with the APEDA (Cooperator).
The registered packinghouses will abide by the Irradiation Operational
Work plan and its addenda established between India and USA.
The registered pack inghouses will have documented Standard
Operating Procedures (SOPs) that are approved by the Dte of PPQS
(NPPO), which describes in detail all the process related to desapping,
cleaning and washing, hot-water fungicidal dipping, grading, hygienic
handling, packing and labeling/marking of mango fruits.
2.2.2. Pre-processing Inspection
Prior to processing, the packinghouses will carry out inspection of fruits
received at the facility, to verify that crates of mangoes received at the
facility are labeled/marked to ensure that they are from a registered
orchard only.
If any mango fruits received from an un-registered orchard, the same
may be refused for processing at the facility and will be distinctly marked
not for export to USA and stocked physically separated away from the
registered orchard lots to prevent commingling and to prevent their export.
The packinghouses will ensure that no other fruits or vegetables are
processed, while processing mangoes at the facility.
If any damaged/diseased/over-ripen or rotten fruits are noticed, they will
be physically segregated into separate crates. The segregated crates will be
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immediately marked rejected and removed to rejected articles storage
area for disposal by burying under 6 deep soil in a pit.
2.2.3. Post-harvest processing
The water used for cleaning/washing of fruits will be of potable quality
and mixed with a neutral detergent such as Teepol, Sandovit or Indtron at
0.1% (1 ml of detergent per litre of water).
The processing lines will be physically inspected at the end of each
process load to remove all debris collected at the conveyor belt and at fruit
scrubbing brushes, rinsed and washed with clean water containing mild
soap or detergent such as Teepol to remove any left over organic matter
followed by mild scrubbing and second rinsing with clean water.
The processing lines will be cleaned before program fruit is packed
and/or after nonprogram fruit is packed, as stated above.
Disinfestation of mango fruits will be carried out at the packinghouse
facility by hot water fungicidal dipping (Sodium hypo chloride at 200
ppm) at 52 C for 3-4 minutes.
2.2.4. Packaging/Labeling/Marking
Each individual fruit of mango will be enclosed in a clean, white, soft,
expandable and netted type polystyrene sleeve to prevent bruising before
packing in a box.
The mangoes must be packed in insect-proof boxes. If ventilated boxes
are used, all the ventilator openings of the box should be covered with
insect-proof screen of a minimum of 30 meshes per linear inch and all the
sides of box should be sealed with adhesive tape to prevent any entry of
pests.
Only packing material of food grade should be used for packing
mangoes at the pack house facility and the package boxes having
dimensions of 370 X 275 X 90 mm should be used for packing export
mangoes, as approved by USDA-APHIS.
Each package must be either preprinted or affixed with a label as
specified (refer to Addendum-5 of SOPs for packing house facility), which
is duly approved by the USDAAPHIS. The label should be are
appropriately marked/stamped on left-half side indicating Production Unit
Code Number (PUC), Packinghouse Code Number (PHC), Date of
Packing, and Lot Number.
2.2.5. Quality inspection of mango fruits
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An appropriate sampling of packages of processed lots of mangoes will

be carried out to ensure the required quality parameters as specified in the
export contract are met with.
2.2.6. Transport of packages of fruits to irradiation treatment facility
Before loading the packages of processed mangoes, the conveyance
must be carefully inspected to ensure it is thoroughly clean and free from
hitch-hiking pests.
At the completion of loading, the doors of the vehicle will be closed and
locked and suitable seal must be affixed to ensure the integrity of
processed consignment.
2.3. Treatment Facility Level
2.3.1 Approval & Certification of Treatment Facility
The treatment facility must be approved and certified by USDA-APHIS,
PPQ, CPHST to be authorized to apply approved phytosanitary irradiation
treatments.
The treatment facility will abide by the Irradiation Operational Work
Plan between India and USA and its addenda.
The treatment facility offered for certification must develop and
document Standard Operating procedures (SOPs) by each facility that
address irradiation of commodities for mitigation of plant pests. These
SOPs will be reviewed and approved by the NPPO of India (Dte of PPQS,
MOA).
The treatment facility will be initially approved and certified by the Dte
of PPQS, MOA (NPPO of India) before offering for certification by
USDA-APHIS.
The treatment facility will enter into a compliance agreement with
NPPO and APHIS in addition to Cooperative Agreement and the
Irradiation Operational Work Plan.
The treatment facility will only accept mango fruits from registered
packinghouse facility in insect-proof boxes and that the processed
mangoes are only from registered orchards to ensure trace back.
2.3.1 Preclearance Inspection & Sampling
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The Dte of PPQS, MOA (NPPO of India) and the inspector of APHIS,
will jointly carry out preclearance inspection of angoes received at the
treatment facility just prior to treatment to confirm that the lot is free from
non-target quarantine pests and meet the requirements for the target pests
listed in addendum-2 to Irradiation Operational Work Plan.
For this purpose, a systemic sampling of lots, as specified in Addendum2 of Irradiation Operational Work Plan, will be carried out using a random
number table. The sample size shall include:
- Lot size of 1 to 4 cartons-inspect all cartons; minimum fruit to cut
-10 fruits;
- Lot size of 5 to 99 cartons-inspect 5 cartons; minimum fruit to cut
20 fruits;
- Lot size of 100 to 240 cartons-inspect 7 cartons; minimum fruit to
cut 30fruits;
- Lot size of 241 or more cartons-inspect 14 cartons; minimum
fruit to cut-30 fruits;
The exterior of selected cartons and fruits will be thoroughly inspected
for target and non-target quarantine pests. Thereafter a minimum number
of fruits as specified will be cut and examined for internal feeders.
In the event of interception of live pests during inspection the following
actions will be undertaken:
- If any targeted pests such as fruit flies (Tephritidae), one or
more detected, the entire lot will be rejected for export;
- If any target pests such as internal feeders (weevils), one or
more detected, the lots will be cleared for treatment and
certified under notification to APHIS IS Area Director.
- If any target external pests are detected in one or more, the lots
will be cleared for treatment and certified. However APHIS IS
Area Director will be notified.
- If any non-target quarantine pests (e.g., Adults and Pupae of
Lepidoptera; fungal/bacterial pathogens, snails or mites), one
or more are detected the entire lot will be rejected
2.3.2. Irradiation Treatment of Mango Fruits
The mangoes for export will be irradiated with a minimum absorbed
dosage of 400 Grays at the approved and certified irradiation treatment
facility using Cobalt-60. The source and equipment used for pest
mitigation treatments must be capable of safely and effectively irradiating
the commodities to the specifications that are required for that are required
for target pests.
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2.3.3. Treatment Verification/Marking

Routine dosimetry as well as dose mapping will be carried out by CericCerous Sulphate (3 mM) dosimeters with a potentiometer read out system
ISO/ASTM 51205: 2002 (E), which is calibrated by using Fricke
Reference standard E 1026-04 with a spectrometer read out system.
If the absorbed doses fall outside the acceptable limits, the treatment
facility will enter the results in the treatment register as Failed; mark the
rejected articles Rejected on the cartons. The particulars of rejected
articles will be entered in the product log book. The rejected articles will
be immediately removed to rejected article storage area to prevent their
shipment to USA. The treatment facility will notify the treatment failure to
Dte of PPQS (NPPO of India) and APHIS and further investigate the
cause of treatment failure and take preventive measures for such failures.
If the results of dosimetry reveal successful treatment, the particulars of
treatment Viz., Treatment Facility Code (TFC), Treatment Identification
Number (TIN) and Date of treatment must be marked on the right-half
side of the preprinted or affixed RADURA label on each and every box as
approved by USDA-APHIS and a treatment certificate will be issued for
each treated lot.
The treated lots will be safeguarded in a secured holding room/area,
which is distinctly separated from untreated lots storage area by an insectproof screened partition to prevent any reinfestation of treated
commodities by hitchhiking pests
2.3.4. Phytosanitary Certification
After verification of treatment, Dte of PPQS of MOA (NPPO of India)
will issue a phytosanitary certificate with the following two additional
declarations confirming that:
(1) the mangoes were subjected to post-harvest mitigation
options described as above and
(2) the mangoes were inspected during pre-clearance
activities and found free of Cytosphaera mangiferae,
Macrophoma mangiferae, and Xanthomonas campestris
pv. mangiferaeindicae
The particulars of treatment will be endorsed on the phytosanitary
certificate. The USDA-APHIS import permit number will be marked in
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each of the phytosanitary certificate issued and also the treatment
certificate number.
The treated shipments of mangoes will be certified for export by the
inspector of APHIS after verifying that all treatment requirements and post
treatment security requirements have been met and maintained. The PPQ
Form 203 (Foreign Site Certificate of Inspection and/or Treatment) will be
completed, signed and issued by the inspector of APHIS and the original
copy of the same will accompany the shipment to USA.
2.3.5. Transport of Treated Packages Direct to Airport
The empty trucks or vans will be carefully inspected jointly by the Dte
of PPQS of MOA (NPPO of India) and the APHIS to ensure free from
pests and plant debris prior to loading with treated packages of mango.
If any pests are found, the empty van or truck should be thoroughly
disinfected with a suitable insecticide followed by a second inspection to
ensure that the pests are effectively controlled.
While loading, the space between the doors of van and loading area of
the facility will be covered by insect-proof screen to prevent entry of
hitchhiking pests
At the end of the loading, the doors of the van or truck is closed and
secured by a lock and a seal will be affixed.
2.4. Airport level
2.4.1. Loading/Sealing of Air Containers
In case of air shipments, the treated packages immediately upon arrival
at the perishable air cargo complex at Mumbai Airport, will be X-rayed
for security, strapped into small shipping units, loaded into LD-3 or air
containers and secured (doors closed/covered completely). The air
containers will be immediately sealed by Customs and held at secured area
until loaded on the aircraft
2.4.2. Safeguarding treated packages during storage at Airport
If an air shipment is delayed or the flight is cancelled, the treated
packages will be safeguarded in secured cold storage room at the
perishable air cargo complex at Mumbai Airport. Care should be
undertaken to avoid commingling of treated packages from un treated
articles and distinctly segregated from non programme articles to prevent
crossinfestation.
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135
136
Annexure II
GUIDELINES FOR EXPORT OF MANGOES TO JAPAN
Varieties: - Alphanso, Kesar, Chausa, Banganpalli, Mallika and Langra.

I. Plants and Areas: Plants for which these standards are established are fresh mango
fruits of the Alphonso variety, the Kesar variety, the Chausa
variety, the Banganpalli variety, the Mallika variety and the
Langra variety produced in the designated area in India.
II. Transport Methods: The fresh fruit shall be imported as ship cargo and
airfreight.
III. Inspection and Certification in India:
(1) The fresh fruit shall be inspected by the Indian Plant Quarantine
Authority and shall also be accompanied by a phytosanitary certificate
issued to the effect that, as a result of inspection, it is recognized or believed
that they are not infested with any pests or diseases.
(2) Phytosanitary certificate shall bear the additional remarks:
(A) That the subject fruit is not infested with Bactrocera dorsalis species
complex and Melon fly (hereinafter referred to as fruit Flies).
(B) That the fruits have been disinfested.
IV. Disinfestation in India: The fresh fruit of Mango shall be disinfested with
saturated vapor in the vapor heat treatment facilities.
The temperature of the treatment chamber shall be
raised step by step to 50 degrees centigrade so that the
temperature of the innermost fruit pulp reaches 47.5
degrees centigrade and is kept at 47.5 degrees
centigrade or higher for 20 minutes.
DETAILED RULES FOR PLANT QUARANTINE ENFORCEMENT REGULATION:
The enforcement of plant quarantine on the fresh fruit of mango of
Alphonso, Kesar, Chausa, Banganpalli, Mallika and Langra varieties
produced in India shall be carried out in accordance with these Detailed
Rules in addition to the standards established by the Ministry of
Agriculture, Forestry and Fisheries Notification, Govt. of Japan.
I. Areas: The designated areas listed below fall under the pest control programme
agreed to between Ministry of Agriculture Forestry & Fisheries, and the
Indian Plant Quarantine Authority.
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(1) Andhra Pradesh

(2) West Bengal
(3) Uttar Pradesh
(4) Gujarat
(5) Maharashtra
II. Disinfestation Facilities:
(1) The mangoes to be exported are to be processed in the Vapour Heat
Treatment facility set up at Vashi, Mumbai. The capacity of the said
commercial facility is approximately 1.5 MT. per batch.
III. Packing and place of packing
(1) Packaging:
A. The fruit shall be packed in a plastic bag (air holes of the bag must be
less than 1.6 mm in diameter) and then packed in a box with
ventilation.
B. Ventilation holes of the package shall be screened (diagonal of the
screen must be less than 1.6 mm).
C. Package or bundled packages shall be fully covered with screen
(Diagonal of the net must be less than 1.6 mm).
(2) Place of packing:
A. It shall be located near the disinfestations facilities. Windows and any
other openings shall be screened (diagonal of the screen must be less
than 1.6 mm) in order to prevent infestation by fruit flies.
B. It shall be used exclusively for packing disinfested fresh fruit of
mango, during the mango export season.
C. It shall be disinfested with insecticides prior to its use each year and
shall be disinfested as often as necessary.
IV. Inspection and confirmation of the Enforcement of Disinfestation
(1) The confirmation of inspection as per the Notification shall be
conducted so that the fresh fruits of Mango shall be disinfested with
saturated vapor in the vapor heat treatment facilities in the following
manner:
A. Confirm that after the temperature of the treatment chamber has
been stepped up to 50 degrees centigrade, and has been kept at
that temperature, the temperature of the innermost fruit pulp
shall be raised to 47.5 degrees centigrade and kept at that
138
temperature or higher for 20 minutes, and the accuracy of the
calibration of the thermometers shall be confirmed.
B. Confirm that the monitoring points of the innermost fruit pulp
temperature are set appropriately and so on.
C. Confirm the accuracy of reading of thermometers just before the
vapor heat treatment.
(2) Confirmation of export inspection
A. The confirmation of inspection shall be carried out by the
Indian Plant Quarantine Authority on 5 per cent or more of the
total number of fresh mango packages, and shall be confirmed
by the Japanese inspector to determine the absence of any
quarantine pests or diseases, especially fruit flies.
A. If any fruit flies are found as a result of the inspection
mentioned at point A, the cause of such infestation shall be
studied jointly by the Indian Plant Quarantine Authority and
the Japanese Inspector, and until the reason for the infestation
has been clarified, any disinfestation to be conducted after such
infestation shall not be confirmed for export to Japan.
c. Upon confirming that the vapor heat treatment has been carried
out completely in accordance with IV(1) and that no quarantine
pests are present in accordance with IV(2) A, the Japanese
Plant Quarantine Officer shall sign and put the seal on the
blank space of Phytosanitary Certificate.
(3) Confirmation Procedure: As a rule the confirmation procedure set
forth in IV (1) and IV (2) shall be conducted jointly with Indian
Plant Quarantine Authority
V. Indication: Indication of the fruit and the package of the Notification shall be
according to the following format. Each package shall bear a
mark at easily recognized place such as on its sides.
A. Indication for the fruit which passed export
B. Indication for the package showing its destination
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CLEARED BY
PQ INDIA FOR
JAPAN
VI. Inspection of Imports

(1) Inspection of imports shall be conducted at the port of entry after
confirming that a phytosanitary certificate is accompanying the fruit
consignment.
(2) Non conformity of the notification in the following cases would lead to
an order by Import Inspection authority for the fruit concerned to
dispose off or sent back: i) Phytosanitary certificate does not accompany the fruit consignment.
ii) No confirmation by the Japanese plant quarantine inspector.
iii) The package is not sealed and stamped.
iv) No proper marking has been made.
v) The package is broken.
(3) In addition to the specific inspection procedures and methods outlined in
VI(1) and VI(2), all other applicable requirements provided for under the
Plant Quarantine Law Enforcement Regulations and the Imported Plant
Quarantine Regulation shall also be enforced.
(4) In case fruit fly is found, the following measures shall be taken:
(A) It should be ordered that package concerned be disposed of or
sent back
(B) The cause of any such infestation of fruit fly shall be examined
jointly with the India Plant Quarantine Authority and any
import inspection made thereafter shall be suspended until the
cause of such infestation is clarified.
VII. Food safety and hygiene is one of the important aspect for Import of
mangoes by Japan. Hence, residue testing is mandatory through labs
accepted by Japan.
140
141

Preface Mango

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1

POST-HARVEST PROFILE OF MANGO

DIRECTORATE OF MARKETING & INSPECTION

Agril.Marketing Adviser to the

POST- HARVEST PROFILE OF MANGO

3.0 POST-HARVEST MANAGEMENT

3.5 Grading of Mango (AGMARK)

4.0 MARKETING PRACTICES AND CONSTRAINTS

5.0 MARKETING COSTS AND MARGINS

6.0 EXPORT AND IMPORT

7.0 PROCESSING AND USES

7.8 Other medicinal uses

Mango is the national fruit of India, known as the 'King

1.2 Mango nutrition:

The name 'Mango' is derived from Tamil word 'mangkay' or 'man-gay'.

2.1 Major producing countries in the world:

Area, Production and Productivity:

Area, Production and Productivity of important Mango producing countries are

2.2 Major Mango producing states in India:

State-wise growing and potential belts:

Saharanpur, Bulandshahar, Lucknow, Faizabad, Varanasi

Source: National Horticulture Board.

Source: National Horticulture Board.

Source: National Horticulture Board.

Fazli, Fernandin, Mulgoa, Neelum, Chausa

2.3.1 Characteristics of important Indian varieties

Amrapali (Dashehari X Neelum)

Pre-harvest factors influencing the post-harvest management:

3.2.1 External Colour:

Soluble Solids Content:

Color change from green to yellow.

Development of "shoulders" on the stem end of the fruit.

In few varieties fruits sink in water (Langra, Chousa)

In case of Alphonso Mangoes, the fruit is considered mature when the

The harvest maturity in Dashehari and Langra cultivars reaches 12

Few facts about the maturity of Mango:

Precautions during harvesting:

Harvesting should be done by using appropriate instruments like

ii) 15th May

Hand-picking, Pole and sickle

Plucking with help of pole and

Hand plucking, Net harvesting,

Source: DMI Survey

The Langra Mangoes can be ripened at room temperature in open, in a

Langra Mangoes ripened with calcium carbide (6 g/kg of fruits) is better in

Ripening with ethylene is the best method.

Acetylene gas, liberated from calcium carbide by the addition of water or by

Acetylene concentrations of 0.4 ml per litre for 24 hours at 250 C may

Ethrel ripening though slow had better quality.

Curing , washing and cooling:

Suppress enzymatic degradation and respiratory activity (softening)

Slow or inhibit water loss (wilting)

Slow or inhibit the growth of decay-producing microorganisms (molds and

Reduce production of ethylene (a ripening agent)

Whether If not, parameters used for

Colour, Shining, Size, Firmness

Colour, Shining, Size, Shape

Size, shape and maturity

Colour, Shining, Size, Shape and