Overview of Mango and its Processing method

 

Mango is an evergreen tree derived from India. It is rich in sugar, protein, fat, minerals, vitamin and crude fiver, and mango is unique for the high content of vitamin A and carotene.

As a famous tropical fruit, it win people’ favor for the fine pulp and distinct taste, which has gain the name of “the King of Tropical Fruits”. Mango pulp is juicy and tasty, containing the tastes of peach, apricot and plum, eating mango pulp contributes to generate body fluid and relieve thirst, as well as prevent heat and vessel disease, brighten your eyesight and moisten your skin.

Mango is a nutritious fruit, it contains a lot of vitamins and minerals. Mango has a high edible value. It can be added to dishes as auxiliary material, and it also can mix with other fruits to squeeze the juice. Mango juice has a bactericidal effect, it can inhibit the growth of Escherichia coli, pyogenes, and other fungi. Therefore, drinking mango juice can help sterilize and reduce inflammation and treat gastritis.

Mangoes are a sought-after fruit because of its palatability and nutritive value. This tropical fruit is abundant and cheap during the warm summer months but in off-peak seasons, it is a scarce commodity. However, mangoes can still be enjoyed throughout the year through processing. Among the most popular processed mango products are dried, puree, juice, jam, juice concentrates, chutney, among others.

Mango processing yields about 40-50% of by-products, which can be used to feed livestock). These by-products are also potential sources of pectins and phenolic compounds (antioxidants). The mango kernel contains 7-12% of an oil rich in stearic (24-57%) and oleic (34-56%) acids that can be fractionated to give an olein with excellent emollient properties and a stearin that is one of the few fats that can replace cocoa butter in chocolate in certain countries (including the European Union

Mango by-products include:

• Cull fruits: fresh fruits unsuitable for human consumption.
• Mango seeds (pits, stones): the seed represents from 20% to 60% of the whole fruit weight, depending on the mango variety. Ground mango seeds are also known as mango seed meal.
• Mango seed kernels (mango kernels): the kernel inside the seed represents from 45% to 75% of the whole seed. Ground mango kernels are also known as mango kernel meal.
• Deoiled mango kernel meal (deoiled mango seed kernel meal) is the by-product of the extraction of mango oil from the kernels. This product contains only residual oil, unlike mango kernels or seeds.
• Mango peels: the peels represent from 7% to 24% of the whole fruit weight Mango waste: mango processing units yield mango wastes made of variable proportions of peels, pulp, seeds and cull fruits.
• Mango seeds are sometimes called kernels: the crude fibre or ADF content of actual mango kernels (dehulled seeds) should be lower than 5% DM.
• Mango seeds and kernels typically contain more than 10% DM of oil. A mango seed or kernel meal with a low oil content is a by-product of mango oil extraction.
• Mango seeds and kernels typically contain more than 10% DM of oil. A mango seed or kernel meal with a low oil content is a by-product of mango oil extraction.

Mango puree, also known as mango pulp, is a smooth and thick substance made by breaking up the insoluble fibrous sections of ripe mangoes. The mango puree naturally retains all of the nutrients, sweetness and flavour in the fresh fruit. Mango pulp is manufactured from completely ripened mangoes that have been carefully sorted. The Mango processing industry in India is well equipped with advanced manufacturing facilities and state of art machinery to serve and handle the demand of export markets. The fruit juice sector is the major user of mango puree.

Essentially a prime table fruit, mango pulp is perfectly suited for conversion to juices, nectars, drinks, jams, fruit cheese or to be had by itself or with cream as a superb dessert. It can also be used in puddings, bakery fillings, and fruit meals for children, flavours for food industry, and also to make the most delicious ice cream and yoghurt. While the raw fruits are utilized for products like chutney, pickle, amchoor (mango powder), green mango beverage, etc. ripe ones are used in making pulp, juice, nectar, squash, leather, slices, etc. Major export products include dried and preserved vegetables, mango and other fruit pulp, jams, fruit jellies, canned fruits and vegetables, dehydrated vegetables, frozen fruits, vegetables and pulp, freeze dried products and traditional Indian products like pickles and chutneys.

There are two main clusters of mango pulp processing industries in India, with roughly 65 processing units surrounded by the orchards of Alphonso and totapuri mangoes. Chittoor in Andhra Pradesh and Krishnagiri in Tamilnadu are the locations of these clusters. Some of the mango puree processing facilities are located in the state of Gujarat and Maharashtra. 

India is the largest exporter of mango pulp. During the year 2019-2020, the country exported 85,725.55 metric tons of mango pulp to the world, valued at 584 crores/81.88 million USD. Though mango is cultivated across all the regions in India, the mango pulp processing industries are established only in the southern and western parts of India. These regions account for a major proportion of exports from India. The mango pulp industries located in the Krishnagiri district of Tamilnadu are the largest producer of mango puree. It generates about 500 crores of foreign exchange annually. 

India produces 3,50,000 tons of mango puree each year, accounting for half of the global mango pulp production of 7,00,000 tonnes. It exports 2,00,000 tonnes of mango every year and 1,50,000 tonnes is consumed domestically. 

Mango pulp processing method

The matured mangoes are brought to the factory and it is transferred to the ripening chambers. The mangoes are ripened by natural processes or ethylene gas. The damaged fruits are sorted out in the conveyor belt. The preparation process includes cutting, destoning, Pulping and refining, Preheating, decanting, evaporating, filling, packaging and labelling.

The mango pulp manufacturing process begins with washing the fruits with chlorinated water at 20-50 ppm followed by washing with plain water. The tip of the mangoes is cut manually. The fruits are then sent to the destoner to remove stone and peels. The pulp is collected in the pulp collection tank. The product is preheated at 65-70 deg C and passed through a centrifugal decanter or separator to remove speck particles. For concentrate products, the product is passed through the evaporator to remove the water content. The product is then passed through a metal detector to remove impurities. Eventually, the puree is filled in aseptic bags and packed in MS drums with a poly liner inside. The product is stored in temperature controlled warehouses. 

Mango Pulp Processing Flow chart

Future trends in the mango pulp processing industry

Consumers in developing and developed nations are increasingly drawn to ready to eat food and ready to drink beverages due to increased urbanization and rising disposable income. Processed food manufacturers and mango pulp processing industries are shifting their focus to ready to eat food products to meet the growing demand. The majority of beverage manufacturers use mango puree instead of adding flavouring additives. The fruit puree retains the flavour of the fruits, which aids in the preservation of product quality and taste. Consumer’s changing eating habits and lifestyles contribute significantly to the expansion of ready-eat items. With the rising use of mango puree instead of fruits in food products, the market for mango processed products is predicted to rise. 

Key opportunities for the Mango pulp processing industries

The organic food industry is expected to increase significantly in terms of sales volume and consumption due to the rising number of consumers seeking natural products. To maintain a solid position in the global market, top mango pulp processing industries are expected to target the organic segment. Existing mango pulp processing industries are investing in R&D as well as product development to create new products that meet customer demands. The increasing use of mango pulp in the retail household is likely to generate numerous opportunities for the mango pulp processing industry.