The mango fruit’s, sweet pleasant taste could be
attributed to its high sugar content. The tropical tree has lots of medicinal
and food applications.
Uses
of Mango
The fleshy drupe is indigenous to West Africa, Mexico and
India. They come in different sizes, shapes and colors.
Each geographical location has different harvesting
periods through the year. Common color variations found in commercial mangoes
are green, red and yellow.
The entire mango tree has many uses from the seeds, fruit,
leaves and stem. Investors need to buy appropriate machinery, secure a ready
source of raw material and get adequate funding.
Other essentials are effective marketing, incorporation,
and hiring qualified staff. Here are a few ideas on how to start a mango
processing business.
Problems
Associated with Mango Industry
The mango industry faces a few challenges such as short
lifespan of fruit, difficulty in uniformity of product and different shaped
fruits.
The processing industry heavily relies on manual labor to
peel and slice. And another major impediment is accurate determination of
maturity of the fruit.
Processed mango is used for medicinal purposes to treat
diarrhea, diabetes, and female disorders. More medicinal uses are treatment of
urethritis and dysentery. Other include seed kernels for poultry feed, seed fat
used to make soap, bark for tanning hides and gum.
Industrial
Applications of Mango
The nourishing fruit has lots of industrial applications.
Commercial mango processors leverage on the food aspect of the fruit.
Large scale producers have an array of products to
develop. You could decide to brew mango wine, mango fruit juice or fruit
cocktails.
Some extract the nectar or use the mango pulp in
beverages. We have delicious mango flavored ice creams and flavored yogurt.
The mangoes are processed and sold in cans or served
fresh or as additives. Mango products have endless variations according the
processing methodology.
They are frozen, canned, preserved through dehydration,
sliced, ground or pickled. They undergo dicing, turned into puree, peeled or
chopped into bits.
The products are sold as jams, jellies, salted, other
include fresh mangoes, syrups, fruit punch, nectar and mixed fruit blends
Mango
Products
- Purees
- Jams
- Jellies
- Salted
- Sold fresh
- Syrups
- Fruit punch
- Nectar
- Mixed fruit blends
Mango
Processing
Mango is processed into different food products and
requires a considerable amount of labor. The small business owner needs to
focus on a niche our manufacture related products.
Popular food products derived from mangoes that have good
economic value are mango juice, mango puree and canned sliced mangoes.
Mango
Processing Machinery
The type of machinery you need depends on the product. Common
equipment are washing stations, universal sorting station and brushing machine.
The 3 equipment earlier listed are used in washing and
sorting the fruits. You also need an automatic destoner and peeler. The job of
a destoner is to separate stones while peeling the fruit.
The next equipment along the production line is the
single stage pulper. The job of the pulper is to refine the mango pulp into
puree. The tubular pre-heater, deactivates enzymes in the pulp while a
centrifuge decanter eliminates black specks.
The product goes through deaeration or concentration to
achieve natural or concentrated puree. Some puree products are also subjected
to sterilization.
Mango
Processing Equipment
- Destoner- peels and removes stones
- Brushing machine
- Single stage pulper- refines mango pulp
- Decanter
- Tubular pre-heater- enzymatic deactivator
- Tubular heat exchanger
- Centrifugal decanter-delicate de-pulping
- Evaporator
Processing Natural
Puree
Mango
is processed into 4 types of puree depending on the manufacturer. We have the
sterilized concentrated mango puree, sterilized natural mango puree. Other
puree derivates are the frozen concentrated mango puree and fresh natural mango
puree.
Production of Sterilized
Natural Mango Puree
The
mango is collected, washed, sorted, brushed and de-stoned. It is then peeled,
pulped, goes through enzymatic deactivation and into the decanter. To achieve
sterilized natural mango puree it undergoes deaeration, sterilization, and aseptic
filling.
Production of Sterilized
Concentrated Mango Puree
The
journey starts with washing, sorting, brushing, de-stoning, pulp and refining.
The next steps include heat exchanger and final de-pulping.
It
is feed into an evaporator, tubular heat exchanger, goes through aseptic
filling before achieving sterilized concentrated mango puree.
Production of Frozen
Concentrated and Natural Mango Puree
To
produce frozen concentrated mango puree you start by washing the fruit, sorting
brushing and de-stoning. The next step is peeling, pulping, refining and
enzymatic deactivation. Next you feed into a decanter, concentrator,
pasteurization/cooling, filling and freezing.
Canned Mango Slices
The
production process of canned mango slices is less complicated. The fruits are
collected at the receiving station, sorted and peeled.
The
peeled fruit are placed in brine solution then slices filled into cans and
weighed. Can is then filled with syrup and placed into a steam equipment.
The
equipment expels oxygen and the canned sealed. They then undergo seam treatment
for sterilization purposes. The final stage is the labeling of the product.
Other Processed Mango
Products
- Pickles
- Green mango processing
- Chutney
- Drying/dehydration method
- Beverages
- Mango juice
