Mangoes

Origin
Aspect and taste
Handling
Characteristics
Nutritional value
Energetic value
Zones and production period
Production techniques

Origin

Mangoes are produced in Senegal.

Aspect and taste

The fruit is oval and similar to pear in size. The juicy yellow-orange flesh surrounds a flat stone. The thin green skin turns to yellow-green or yellow with red tonalities as the fruit ripens. Ripe mangoes are soft to gentle pressure and they have a delicate aroma.

Handling

Handle the mango with care to avoid bruises and other damages. Damages caused by cold temperatures can also impair the flavour of the fruit. To avoid this, do not store it at less than 50 degrees Fahrenheit/10 degrees Celsius.

Characteristics

Mangoes are rich in Vitamin A and Vitamin C. The flesh is delicious, sweet and juicy; the taste is a mix of peach, orange and sweet pineapples. And they are of very high nutritional value. Half a mango covers 40% of the recommended daily intake in Vitamin A and 15% of Vitamin C.

Nutritional value

100 gr (% daily amount):

Total fat : 1%
Saturated fat : 0%
Cholesterol : 0%
Sodium: 0%
Total carbohydrates: 6%
Dietary fibre: 4%
Sugars: 15%
Protein: 0%
Vitamin A: 40%
Vitamin C: 15%
Calcium: 0%
Iron: 0%

Nutritional value of dried mango

Mangue sechée (valeur nutritive pour 100g)
eau : 82 à 83,5%	matières azotées : %	mat. hydrocarbonées : %	cendres totales : g
fibres : 1 à 2,3 g	valeur énergétique : 56 à 65 kcal
protéines : 0,5 à 0,6 g	lipides : 0,1 à 0,3 g	glucides : 13,4 à 17 g	sucres simples : g
Sels minéraux & oligo-éléments
potassium : 145 à 150 mg	phosphore : 22 à 25 mg	calcium : 20 à 22 mg	magnésium : 8 à 9 mg
sodium : mg	fer : 1 à 1,2 mg (10% AJR)	zinc : 100 µg	cuivre : 100 µg
manganèse : 160 µg
Vitamines
vitamine C : 22 à 100 mg	vitamine B1 : 100 à 320 µg	vitamine B2 : 100 à 400 µg	B3/PP/Niacine : 400 à 500 µg
vitamine B5 : 130 µg	vitamine B6 : 50 µg	B9/folate : 40 à 51 µg	vitamine B12 : µg
vitamine A : 3000 à 4130 µg	rétinol : µg	vitamine E : 1800 µg (10% AJR)	vitamine K : µg

Energetic value

70 Cal /100 gr

Zones and production period

Production techniques

The mango (Manguifera Indica L.) belongs to the cashew family. There are about one million varieties that can be reduced to some hundred varieties, if taking into account that different names are given to the same variety according to the producing countries or regions (COLEACP, 1998).

Synoptic table of production lead
Variety	Kent, Keitt.			Export varieties are chosen according to: The adaption ability to the agrological and ecological conditions of the production zone; The market positioning; The ability to comply with European market import requirements; The resistance to disease and destroying insects.
Planting and grafting	Propagation by grafting has slowly been introduced in certain orchards. Favourable periods: directly after harvest
Fertilisation, irrigation and phytosanitary treatment	The amount of organic products employed are reasonably dosed and adapted to the organic culture.
Destroying insects	Weaver ants: (red ants: Oecophylla longinoda). Damage: Weaver ants are weaving together leaves using larval silk. Employees are bitten during harvest.
	Fruit flies: ((Ceratis, Bactrocera)): practically absent in our orchards. Damage: stings on fruit, maggots in pulp, fall of rotten fruit.
	Termites : Damage: superficial attack (encrusting) and/or attack of the root system (root dieback)
Diseases	Anthracnose :Colletotrichum gloeosporioides Damage: on leaves, fruit and post harvest (exported fruits)
Best time-period for intervention	Placing of trap warning Treatment
	Flowering	Fruit-Filling	Harvest		Vegetative growth wave	Vegetative rest

Harvest	Mali: from the end of March Senegal : from the beginning of June			Specific measures are taken during harvest regarding hygiene and security: At the level of harvested orchards During transport of harvested produce Staff training
Post harvest handling	At arrival, all measures are taken for their acceptance, their sorting and the keeping of the cold chain before exportation.