- Mango (Mangifera Indica
Linn) played an important role on the country’s economic development. It
was found that the most popular types of preserved mangoes for consumers
are sweet and sour pickle mangoes, by intermediate raw mango obtained
from green mango fermentation in salted stock brine.
- Mangoes grow in
tropical regions with marked wet and dry seasons, the dry period being
necessary for good flowering and fruiting. Biennial cropping is usual.
Mangoes will grow on a wide variety of soils provided the climatic
conditions are right. Usually propagated by seedlings. Many trees grow
in the semi-wild state
- The green mango is
well-known for its medicinal properties both in unripe and ripe states.
The unripe fruit is acidic, astringent and antiscorbutic. The skin of
the unripe fruit is astringent and stimulant tonic.
- The unripe mango
protects men from the adverse effects of hot, scorching winds. A drink,
prepared from the unripe mango by cooking it in hot ashes and mixing the
pith with sugar and water, is an effective remedy for heat exhaustion
and heat stroke. Eating raw mango with salt quenches thirst and prevents
the excessive loss of sodium chloride and iron during summer due to
excessive sweating.
- Green mangoes are often
cooked and eaten like vegetables or made into a delicious chutney or
dried and ground into a powder called "amchoor" and used to impart a
sour flavor to food.
- The green mango is
valuable in blood disorders because of its high vitamin C content. It
increases the elasticity of the blood vessels and helps the formation of
new blood cells. It aids the absorption of food,iron and prevents
bleeding tendencies.
- Every part of the mango
is beneficial and has been utilized in folk remedies in some form or
another. Whether the bark, leaves, skin or pit; all have been concocted
into various types of treatments or preventatives down through the
centuries. A partial list of the 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)
- Mango is considered the
undisputed and uncrowned king of all fruits. Mango is found all over
India and many regions of the world. Mango's taste is sweet and little
sour and is very nourishing. Mango is mentioned in ancient scripts for
its great nutritive value. Raw Mango is sour and stringent ripe Mango is
extremely tasty & nutritive
- During the processing
of mango, peel and stone are generated as waste . They are rich in
various nutrients and many value added products could be obtained from
them. Good quality jelly grade pectin (6.1%) and edible fibre (5.4%)
could be extracted from ripe mango peel. Acceptable quality vinegar
(5.2% acetic acid) and citric acid (20 g / kg peel) could be obtained
from mango peel through microbial fermentation.
- Maharashtra and Andhra
Pradesh are two leading mango growing states. AP is leading in quantity,
producing on average about 10 lakh metric tonnes a year. While
Maharashtra is the leading State in choice export variety Alphonso
mangoes.
- The Indian states with
abundant growth of various varieties of mangoes are Andhra Pradesh,
Bihar, Goa, Gujarat, Haryana, Karnataka, Kerala, Madhya Pradesh,
Maharashtra, Orissa, Punjab, Tamil Nadu, Uttar Pradesh and West
Bengal.
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General
Information
- Mango (Mangifera indica
L) plant guide
- Manga
- Mango
- Green Mango
- Amchur
- Curative Properties of
Green Mangos
- Thermal
inactivation of mango (Mangifera indica L., variety Palmer) puree
peroxidase
Company
Profiles
- Philippines
Company
- Company from
Netherland
- Company from
Tamale
- Company list for
fruits
- Indian Company
- American Company
- Mango product
companies
- Indian Company
from Haryana
- Cochin Company
Cultivation
- Techno Demo on
ASexually Propagated Mango Production
- Alteration of post
harvest diseases of mango Mangifera indica through production practices
and climatic factors
- Genetic diversity
analysis of mango
cultivars using inter simple sequence repeat
markers
- Mango Growing in
Kenya
- Organic Farming in
the
Tropics and Subtropics
- Cultivation of Mango In
Guyana and Post Harvest Handling
- Effect of Pesticides on
the Biotech Environment being caused by Application of some Insecticides
and Fungicides on Mango Orchards of Malda Region
- Pearl2 Project
Process
- Mangoes in India-
Maturity, Harvesting, Packaging and Storage
- Preliminary Studies
on Recycling Spent Brine in Green Mango
Fermentation
- Effects of Sampee Mango
(Mangifera indica L.) Ripening Stage and Flesh Ratio on Mango Wine
Quality
- Irradiation Processing
of Mangoes
- Mango Processing
- Pickling
- Sun dried raw Mango
Slices(Khatai) and Powder Grading and Marking Rules
- Development and testing
of lab model mango slicer and cube cutter for pickle industries
Applications
- Mango and Mango
Leaves, Mangifera indica L.,Health Benefits and Interesting Facts
- The Mango – A Tropical
Treat
- Mango
- Green Mango
Shake
- Mango- king of all
fruits
Patent and
Technology
- Process for drying
Mango and Pineapples
- Variety of Tropical
Mango named Mitchell
- The perfect recipe for
condiment success
- Technology Transfer and
Commercialization
- Post Harvest
Technology
- Developing
Pickled Green Mango Products for Transferring Technology to
SME
- Mango processing
technologies
Health and Safety
Issues
- Agency issues warning
on erucic acid
- Food Safety and
Quality
- Food Safety Management
Special
- Healthier Foods
from Navadarshanam
- Comprehensive Study of
Food Regulation and Standards, Food Testing Infrastructure, Codex
Resource System, HACCP/ISO/Organic Products Certification/ Accreditation
system
Order the CD-ROM Today |
Market
- Mango Prices for
Northern Territory Fruit 2003 Season
- Eskom
kick-starting dried mango market
- Food retailing in
India: Trends and opportunities
- Lowering down mango
prices in wholesale market
- Mango market
- Mango Mania
- Mango
- Supply Chain of Mango
Industry in India
- Tender mango sector cries for conservation
- Market Update (Fruits)
- After
US, Indian mangoes go to Japan
- Mango farmers, traders pin hopes on fresh arrivals
Report
- Food Processing in
Andhra Pradesh
Opportunities and Challenges
- Report of the Tenth
Session of the codex Coordinating commission for Asia
- A mango
competition
- Export zone for mangoes taking shape
- Pickle time again
- Mangoes may not taste sweet this year
Product
- Instant Pickle of Mango
and Lime
- Green Mango Chutney
- Mango Chutney
- Pickles
- Paste &
Pickles
- Mango Pickle
- Saathi's
Mango Pickles
- Green Label Mango
Chutney - Sharwoods
- Annapurna Food
Product
- Mango Pulp
- Nutritional Facts
Standards
- FSA
warns on Asian pickles
- Promotional support for
Food Processing Industries
- The Quality
Organisation for HACCP
- Applied Management in
Business:
Learning from Existing Businesses
- Standard Operating
Procedures-
Packinghouse Facilities for Export of Indian Mangoes to
USA
- United States Standards
for Grades of Pickles
- Proposed Draft Standard
for Pickles
- Codex Standard for
Mango Chutney
Guidelines
- A comprehensive guide
for prospective exporters in developing countries
- Food Guidelines for
Basic Constitutional Types
- Guidelines for Export
of Indian Mangoes to USA
- Guidelines for Export
of Mangoes to Japan
- Activity Preservation
of Fruits and Vegetables
- Preservation Principles
in Chutney
Retail
Stores
- Stores in Europe
- Grocery Retailers in
North America
- Growth of Private
Labels- Indian Scenarios
- The retail
industry
- Retailing in India –
Past, present and future
- Food Processing
Industry
- British grocery
retailers
- Green Mango
Retailer
Suppliers &
Buyers
- US Supplier
- Supplier from
Dubai
- Indian Supplier
- Gujarat Supplier
- Wholesale Pickles &
Murabba Suppliers
- Manufacturers and
Wholesalers Directory of Pickles
- Mango Pickle
Manufacturers & Suppliers
- Importers of Pickles,
Chutneys, Ketchups & Sauces
- Local Buyers
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