H.P. Singh Deputy Director General (Hort.) Indian Council of - - PowerPoint PPT Presentation

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CONSUMER TRENDS AND QUALITY STANDARDS OF MANGO EXPORT FROM INDIA

H.P. Singh

Deputy Director General (Hort.)

Indian Council of Agricultural Research (ICAR), New Delhi

Consumer Trends and Export of Tropical and Subtropical Fruits – Bangkok (July 14-16, 2008)

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• There is a growing demand for mango across the globe

due to exquisite flavour, taste and neutraceutical properties

• The major mango producing countries are India, China,

Bangladesh, Thailand, Mexico, Pakistan, Philippines etc

• India is the largest producer of mango in the world.
• It produces 40 percent of the total world production.

Current status of mango

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Major mango producing countries

• f the world

9981 12538 2002 3676 1400 1800 1190 1679 908 1606 783 1413 456 1348 933 1003 500 812 203 380

100 2100 4100 6100 8100 10100 12100 14100

Production (000MT)

India China Thailand Mexico Pakistan Indonesia Brazil Philippines Nigeria Egypt

1996-1997 2005-2006

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1344.9 1384.9 1401.6 1486.9 1519 1575.8 1623.4 1906.7 1970.4 2020.6 12537.9 11829.7 11490 12733.2 10020.2 10056.8 10503.5 9781.7 10234.2 9981.2 500 1000 1500 2000 2500 1996-97 1997-98 1998-99 1999-00 2000-01 2001-02 2002-03 2003-04 2004-05 2005-06

Area (in 000, HA)

2000 4000 6000 8000 10000 12000 14000

Production (in 000,MT) Area Production

Area and Production of Mango in India

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Growth of mango export from India

24.7 42.8 45.4 34.6 37.1 44.4 38.0 60.5 53.4 69.6 79.0 45 74 79 72 69 81 84 111 90 128 142

0.0 20.0 40.0 60.0 80.0 100.0 120.0 140.0 160.0 1 9 9 6

• 9

7 1 9 9 7

• 9

8 1 9 9 8

• 9

9 1 9 9 9

• 2
• 1

2 1

• 2

2 2

• 3

2 3

• 4

2 4

• 5

2 5

• 6

2 6

• 7

Quantity (000 MT) Value (Rs. Cr)

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Destination of mango export from India

10339

26534

32503

32771

230

1564

1309

840

532

261

849

621

3401

4116

160

242

237

70

268

105

5000 10000 15000 20000 25000 30000 35000 Quantity (MT)

U.A.E. Bangladesh Saudi Arabia United Kingdom Netherland Behrain Nepal Singapore Japan Kuwait

2004-05 2005-06

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Export of processed products

EXPORT OF MANGO PULP FROM INDIA (1997-98 to 2006-07)

20 40 60 80 100 120 140 160 180 1 2 3 4 5 6 7 8 9 10

YEAR ( 1 : 1997-98; 10 : 2006-07)

Quantity(000' MT) 1000 2000 3000 4000 5000 6000 Value (Million Rs.) Mango Pulp Quantity Mango Pulp Value

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5 10 15 20 25 1 2 3 4 5 6 7 8 9 10

YEAR (1 : 1997-98; 10 : 2006-07)

Quantity (000' MT) 100 200 300 400 500 600 700 800 900 1000 Value ( Million Rs.) Mango Jam Quantity Mango Jam Value

Export of mango jam from India

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Mango varieties exported

• Alphonso (March - June)
• Banganapalli (March - June)
• Dashehari (May - July)

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• Langra (June - July)
• Kesar (April - July)
• Chausa (June - August)

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Potential Exportable Varieties

• Ratoul
• Mallika
• Himsagar

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Varietal preference in different part of India

Langra, Bombay Green, Jardalu, Sepia, Sukul Bihar Himsagar, Kishenbhog and Gulabkhas West Bengal Dashehari, Langra and Chausa Uttar Pradesh Alphonso, Totaapuri and Banganapalli Tamil Nadu Alphonso, Kesar and Pairi Maharashtra Banganapalli, Alphonso, Pairi, Neelum and Malgoa Karnataka Kesar, Alphonso and Rajapuri Gujrat Banganapalli, Suvarnarekha, Neelam and Totapuri Andhra Pradesh

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Strength of India in Mango export

• Climatic variability – allows to harvest mango for

a longer period

• Availability of different type of variety, which

suits the different groups of consumers

• Research and R&D system inplace
• Developed infrastructure for export through air

and sea.

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Consumer Preference of Importing Countries

• In most of the importing countries – Appearance
• f fruit (peel colour – yellow / red colour)
• Fruit quality

– Fleshy with attractive pulp colour – Fiber less pulp – Firmness – Sugar and Acid blend – Free from any damage

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Can we change the consumer preference - YES

• Availability of varieties with attractive peel and pulp

colour

• Availability of assorted varieties
• Varities with longer shelf life
• More nutritive value – Vitamin C, β carotene
• Hygienic – free from any pest / disease damage

and pesticidal residue

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Research Initiatives

• Institute engaged on Mango Research

– Indian Council of Agricultural Research (ICAR), New Delhi – Central Institute for Subtropical Horticulture (CISH), Lucknow and – Indian Institute of Horticultural Research (IIHR), Bangalore – Indian Institute of Agricultural Research (IARI), New Delhi – All India Coordinated Research Project (AICRP) – Centres in different parts of the country

Contd….

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• Develop cultivars suitable for export market

– Arunima and Arunika.

• Develop

technology for production

• f

exportable quality fruit.

• Develop

post harvest management strategies for long distance transport.

• Monitor and promote the export of fresh

fruits and processed products.

Arunima Arunika

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Research Achievements

• Largest collection of mango accession
• Identified suitable cultivars for different

agro-climatic conditions

• Developed mass production technology for

production of plants through out the year

• Developed >35 new cultivars
• Developed nutrient and water management

technologies

• High density planting
• Technology for green production

Contd…

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• Integrated

management

• f

pest and diseases.

• Bagging of fruits for control of fruit fly and

post harvest diseases.

• Post

harvest techniques for grading, packaging, storage and transport.

• Developed vapour heat treatment to check

fruit fly.

• Irradiation technology developed.
• Uniform

ripening procedure protocol developed. Research Achievements

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Development strategies

• Department of Agriculture and Cooperation – NHM
• National Horticulture Board (NHB) – Post Harvest

Management

• Agricultural & Processed Food Products Export

Development Authority (APEDA) – Export Promotion

• Ministry of Food Processing Industries - Processing

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Export Promotion and Regulations

– Registration of farmers by APEDA for export – Adherence to Codex Alimentarius norms – Pre harvest spraying of recommended chemicals – Maturity

• Full mature – Export through air
• 75-80% maturity – Export through sea

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Minimum quality standards of mango

Fruit shall be:-

• whole, firm, sound and fresh in appearance;
• clean, practically free of any visible foreign matter;
• free of marked bruising,
• free from damage caused by low/or high temperature;
• free of any foreign smell and/or taste;
• free of damage caused by pests;
• sufficiently developed and display satisfactory ripeness;
• when a peduncle is present, it shall not be no longer than 1.0 cm.
• 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.

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Grade designation and quality of mangoes

10% by number or weight. Mangoes must be of good quality, characteristic

• f the variety and may have slight defects

(shape, suberized stains and healed bruises). Class I 5% by number or weight. Mangoes must be of superior quality, characteristic of the variety and free of defects Extra class 10% by number or weight. This grade includes mangoes which do not qualify for inclusion in the higher grades, but satisfy the minimum requirements. Class II

Grade tolerances Grade Requirements Grade designation

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Grading and size tolerance

187.5 426 - 925 551 - 800 D 150.0 251 - 650 351 - 550 C 112.5 180 - 425 201 - 350 B 50.0 90 - 220 100 - 200 A

• Max. permissible difference

between fruit in each package (grams) Maximum Permissible difference within the packet (grams) Weight (grams) Size Code

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• Harvesting - Fruit should be

harvested with utmost care either by hand with a clipper

• r harvester having 8-10 mm

pedicle.

• Desapping – Invert the fruit in

a desapper for about 25 – 30 minutes for complete removal

• f sap.

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Post harvest treatment

• Hot water treatment -

Hot water at 52±10C supplemented

with Prochloraz (0.1%) for 10 min for diseases control At 48±10C for 40 min for fruit fly control

• Vapour heat treatment

Temperature of the treatment chamber shall be raised step by step to 500C for 20 minutes. –

for export to Japan

• Irradiation

At 400 Grays using Cobalt-60. –

for export to USA

Vapour heat treatment system

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Packaging

– Use of good packaging material (Corrugated Fiber Board ) Dimensions of box – Alphonso (320x230x90 mm) – Banganpalli (390x260x115 mm) – Chausa (390x280x105 mm)

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Storage

• Fruits are stored in a cold room

having a temperature range of 10 – 150C, and 85 – 90 % RH, according to variety .

• The controlled atmosphere (CA)

refrigerated containers for long term storage and shipment of mangoes (up to 4 weeks).

(CO2 and O2 both @ 5%)

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Ripening

• Ripening of fruit by ethylene gas,

– Either direct from cylinder as liberated from catalytic generator (100 ppm). – Ethephon / ethrel at 52±10C for 5 min (250 - 750 ppm)

Ripening chamber

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Receipt of fruit at pack house Desapping (25-30 min) Washing Hot water and fungicide treatment (52±10C for 10 min) Drying (forced hot air at 400C) Sorting and grading Packing and cooling Pre cooling (100C) Palletization and storage (cold storage- 10-150C ) Container loading Transportation

Process flow chart in pack house

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Changing trend in consumer preference

• Demand for assorted cultivars of different

colour

• Better firmness of pulp
• Mild flavour / aroma
• Rich in carotene content and nutritive values
• Organically grown mango

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What is needed?

• Adoption of Good Agricultural Practices

(GAP)

• Assortment of cultivars and its promotion
• Development of cultivars and technology
• Traceability of expected produce
• Ensuring safe mango

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Outlook

Mango cultivation is predominant in Asia. There is emerging opportunity due to increasing preference for mango fruits and its products. The potential could be harnessed through effective R&D activities and promotional strategies. Coordinated approach will be needed to achieve the goal.

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Let us think together for King of Fruits