- Color change from green to yellow, and the development of “shoulders” on the stem end of the fruit are the best indicators of maturity.
- Fruit flesh turns from white to yellow starting at the endocarp and progressing outward to the skin during maturation.
- Mango fruit matures in 100 to 150 days after flowering.
- Mango fruit will have the best flavor if allowed to ripen on the tree.
- Mango is an extremely versatile fruit when it comes to processing.
- Flesh can be used for canning, juicing, drying, freezing and as fresh slices for the pre-prepared fruit salad market.
- Frozen or preserved pulp provides the raw material for use in fruit juice, yoghurt fruits and ice confectionery.
- Includes products like dried, puree, juice concentrates, other juices, steamed and cooked mangoes, etc.
- Mango is a tropical tree which the fruit is a fleshy drupe, resinous, variable in shapes and dimensions, consisting of leathery peel, fleshy pulp and fibrous stone.
- Mango tree is medium to large 10 to 40 meters in height, evergreen with symmetrical, rounded canopy ranging from low and dense to upright and open. Bark is usually dark grey-brown to black, rather smooth, superficially cracked or inconspicuously fissured, peeling off in irregular, rather thick pieces.
- Mango is native to southern Asia, especially Eastern India, Burma and the Andaman Islands. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries BC.
- One of the leading commercial fruits in the Philippines which is rich in vitamins, minerals, carbohydrates, proteins, anti-oxidants, and enzyme.
- “Carabao” mango, also known internationally as “Philippine Super Mango” is one of the world’s best varieties due to its superior taste and sweetness.
- Mango ranked 3rd among the most important fruit crop in the country, next to banana and pineapple in terms of area planted and volume of production.