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Mangoes

A juicy process

Mango processing pays off

Demand for mangoes is soaring, but erratic supplies and post-harvest problems
make it a difficult sector to service. Processing this delicious but highly perishable
fruit may hold the key for ACP producers.

The mango (Mangifera indica L.) is a quintessentially ACP tree. It grows

abundantly in many parts of Africa, the Caribbean and the Pacific, though
varieties differ widely. Its fruit is rich in fibre, vitamin C, polyphenols and
carotenoids. Recent years have seen a sharp rise in demand for mangoes in
North America and particularly the EU, where imports have increased by more
than 200% since 1985. Yet, though massive quantities of mangoes are produced
each year, high perishability and poor transport systems mean that most are
consumed locally. Substantial amounts simply rot under the trees.

Exports account for a fraction of total output. In 2007, more than 33 million t
were produced worldwide, but only 850,000 t were exported. Brazil and Peru
dominate with 70% of global trade. Shares of the EU market held by ACP
countries rose from 11% in 2005 to 14% in 2006, with West Africa increasingly
attracting European buyers' interest. Although some schemes are now under way
in countries such as Burkina Faso and Mali, certification of mangoes from ACP
countries lags behind that of other fruits. Ensuring uniform quality and getting
the timing right to avoid over-supply and low prices remain major challenges.

Feast or famine

Servicing export markets with fresh mangoes is fraught with difficulties. That is
partly because mangoes are only available for a short period each year and most
varieties are alternate bearing, resulting in seasonal gluts and subsequent
shortages. Inconsistent fruit quality from one season to the next is also a limiting
characteristic. Markets are dominated by commercially developed cultivars such
as Julie, Tommy Atkins, Haden, Kent and Keitt. Transporting this highly perishable
fruit and the acute vulnerability to the fruit fly are further problems. Strict EU
import regulations mean that a single contaminated fruit can result in an entire
batch being turned away.

Processing overcomes many problems and offers the bonus of added value.
Currently, just 0.22% of mangoes produced worldwide are used for processing.
Yet this versatile fruit lends itself to transformation into a wide variety of
products. Unripe fruit can be used to make chutney and pickles. Ripe mangoes
can be canned, frozen or made into purée for re-manufacturing into juice, squash,
nectar and jam. Dried mango for use in fruit bars, muesli, snacks and baby foods
has good potential, especially for Europe, which is the world's biggest market for
these products.

Small-scale processing already exists in many ACP countries. In Benin, a number

of microenterprises are run by young people, especially women. Léa Medji, who
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owns Mon Petit Bénin in Cotonou, is keen to export. "We have potential clients in
Europe and especially the USA, but the fact that we can't analyse nutritional
values and don't have Tetra Pak packaging causes problems," she said. The
Centre Songhaï in Porto Novo offers smallholders training in mango processing
and marketing. In the Pacific islands of Vanuatu, local enterprises sell sliced
mango that has been dried or preserved in syrup. In Senegal, a unit has been set
up for the production of mango vinegar, while Jamaica's Scientific Research
Council has developed several new lines, including a mango-based cordial.

Tapping local markets

Solar drying mango is taking hold in countries including Haiti and Nigeria. In
Cameroon, new drying techniques have been successfully tested in the regions of
Garoua and Maroua. In Burkina Faso, a CIRAD-led project is helping farmers to
find ways of producing top quality dried mango for export. On a larger scale,
plans are under way to set up drying units at Bamako, Yanfolila and Bougouni in
Mali, each processing 100 t/year. In June 2007, Burkina Faso opened the DAFANI
factory in Orodara, for processing mangoes and other tropical fruits into juices.

There is scope for more efforts. In ACP tourist regions, locally produced mango
juice could replace imported products if a regular supply could be assured. In
Kenya, family-owned juice manufacturer Kevian is showing the way, switching
from costly imported concentrate to locally-sourced mangoes. Chutneys could be
adapted for local tastes. In South Africa, the Agricultural Research Council has
developed small-scale machinery to make spicy pickle from mangoes. Mango is
an excellent tenderising agent and lends itself to marinades such as amchur, a
sour mango powder used in India that could be modified for ACP palates.

Whatever the potential, obstacles to processing undoubtedly remain. "The large

number of mango varieties with their various attributes and deficiencies affects
the quality and uniformity of processed products," observes FAO in a report. Lack
of mechanised equipment for peeling ripe mangoes is a serious impediment to
increasing output. And then there are the fruit flies… In Burkina Faso,
Souleymane Karambiri from the agricultural research institute INERA says a
vigorous new species of fruit fly is the main obstacle to expanding the mango
export trade. At DAFANI, general manager Dieudonné Manirakiza describes the
2008 season as 'mediocre'. Some 50% of mangoes bought from producers had to
be discarded due to damage from the insect. "We had to halt production of juice
due to lack of raw materials," he complained.