Classification
Product TypeProcessed Food
Product FormDried
Industry PositionValue-added Food Product
Market
Dried mango in Sri Lanka is a value-added processed fruit product made by dehydrating domestically sourced mango and sold as a shelf-stable snack in local retail and niche export programs. Supply depends on mango availability from dry-zone growing areas and on processor drying/packaging capability for consistent quality.
Market RoleDomestic processor and niche exporter; domestic consumer market supplied mainly by local processing
Domestic RoleValue-added snack product utilizing domestic mango supply and sold through retail channels
Specification
Physical Attributes- Uniform slice thickness to achieve even dehydration
- Bright, consistent color with minimal enzymatic browning
- Low foreign matter and low defect incidence (bruising, rot) in incoming fruit
Compositional Metrics- Final residual moisture / water activity control to limit mold growth (buyer specification dependent)
Grades- Buyer specifications commonly define slice size, moisture targets, and defect tolerances; grading is often contract/spec-driven rather than a single national grade system.
Packaging- Moisture- and oxygen-barrier pouches (often laminated), sometimes resealable
- Bulk cartons with inner liners for export distribution
Supply Chain
Value Chain- Mango sourcing (farm/collector) → washing → peeling & slicing → anti-browning pretreatment (process-dependent) → drying → cooling → sorting & QC → packaging → domestic distribution or export dispatch
Temperature- Ambient logistics are typical, but product should be protected from heat and humidity to prevent quality loss and mold.
Atmosphere Control- Barrier packaging and humidity control (e.g., desiccant where used) reduce oxidation and moisture uptake during storage and shipment.
Shelf Life- Shelf life is driven by residual moisture, packaging barrier performance, and exposure to humid conditions in storage and distribution.
Freight IntensityLow
Transport ModeSea
Risks
Food Safety Compliance HighInconsistent drying, moisture control, or poor moisture-barrier packaging can lead to mold growth and food-safety failures (and potential export rejection). Where anti-browning sulfites are used, undeclared sulfites or non-compliant additive levels/labeling can also trigger non-compliance.Set and validate moisture/water-activity targets, implement HACCP/ISO 22000 controls, run routine microbiology and (where relevant) sulfite testing, and ensure destination-market labeling/allergen disclosure is verified before shipment.
Logistics MediumOcean freight schedule reliability and rate volatility can disrupt Sri Lanka-origin small-to-mid batch snack exports and extend lead times, increasing inventory and service-level risk.Book earlier, build buffer inventory with distributors, use high-barrier packaging, and reserve air freight for time-critical small lots when economics allow.
Macroeconomic Input Cost MediumEnergy and packaging input-cost volatility can pressure processor costs and pricing stability, affecting export contract performance.Diversify packaging suppliers, lock input pricing where possible, and structure contracts with clear lead times and currency terms.
Sustainability- Drought and water-stress exposure in dry-zone mango-growing districts can tighten processor raw-mango supply in weak monsoon years.
- Packaging waste scrutiny (multi-layer laminates common for moisture/oxygen barriers) can affect buyer expectations in premium channels.
Labor & Social- Seasonal labor availability and wage/working-hours compliance in fruit processing and packing operations
- Occupational health and safety for cutting and drying operations (knife safety, heat exposure)
Sources
Ministry of Health, Sri Lanka (Food Control Administration Unit) — Food Act and food labeling/food control regulatory framework (import and market compliance)
Sri Lanka Customs — Customs procedures and tariff/HS classification references (including HS 0804 headings)
Sri Lanka Export Development Board (EDB) — Sri Lanka processed food/agri export sector references and exporter guidance
Sri Lanka Standards Institution (SLSI) — Sri Lanka standards and certification references relevant to processed foods
Codex Alimentarius Commission (FAO/WHO) — Codex food additive and hygiene standards (e.g., GSFA; General Principles of Food Hygiene)
International Organization for Standardization (ISO) — ISO 22000 food safety management systems standard
International Trade Centre (ITC) — Trade Map references for HS-coded trade context (no specific figures stated here)