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CHAPTER 1
INTRODUCTION
The name mango comes from the Tamil word man-Kay, a member of theAnacardiaceae family , is an erect ,broad specimen can reach 100 feethigh and 125 feet wide. This tree having leaves evergreen and flowersborne in clusters on erect, pyramidal branches requires a frost-free climatein well-drained soil with pH between 5.5 and 7.5.There are over 1000known varieties of mango and it is one of the first fruit to be cultivated byman.The mangoes are native to southern Asia especially Burma and EasternIndia, where they have been grown for more than 4000 years. Accordingto Indian folklore, Buddha was given a mango orchard by a faithfulfollower so that he could rest in its cool shade. It is generally agreed thatthe natural origin of the mango in India is the north-eastern region on thefoot hills of the Himalayan mountain in the vicinity of India’s boundary withBangladesh. The great Mughal Emperor Akbar, who ruled at Delhi from1556 to 1605, had an orchard of 100000 mango hectares. Mangoes arementioned in early Arialkrit literature and Alexander the great spotted hisfirst mango in 320 BC while traveling with army in sub-continent. Buddhistmonks took mangoes from India to Malaya and eastern Asia in the 5
th
century BC. From Africa, Brazil, West Indies, Barbados, Jamaica; mangowas introduced in to Florida in 1833 by Dr. Henry Perine.(Got rummagazine, e-mail:info@rumshop.net)1
 
The mango exists in two races, one from India and the other from thePhilippines and Southeast Asia. The Indian race is intolerant of humiditywith flushes of bright red new growth bearing monoembryonic fruit and thePhilippine race tolerates excess moisture with pale green growth bearingpolyembryonic fruit. As there are over 1000 known varieties of mango.Two of the smallest and largest varieties Motidana (weighing two grams)Jam-e-jam (four kilos) have been grown near Delhi in India. Mango is anexcellent source of vitamin A, B, C and contains water, protein, sugar,fats, iron, fibers etc. Deliciously rich in anti-oxidants, potassium and fibers.The nutritive value of mango and some other fruit is shown is Table 1.
Table 1. Nutritive value of mango and some other fruits
FruitCalories(k.cal)Moisture(%)Protein(%)Fats(%)Carbohydrates(%)Salts(%)Vita.A (IU)Vit.C(mg)Fe(mg)P(mg)Ca(mg)Mango6681.70.70.416.80.4480035.00.413.010.0Grapes6981.61.31.015.70.41004.00.412.010.0Pome-granate6382.30.50.316.40.5-242.00.942.023.0Guava6283.00.80.615.00.6200242.00.942.223.0Apple5884.40.20.214.50.3904.00.1310.07.00Date27422.52.20.572.91.950-3.063.059.0
Source: Hussain et al.,Zaraii Digest .Vol.24,No.1,June 1990.The Mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes in toglucose, sucrose and maltose as the fruit begins to ripe. The ripe fruit is verywholesome and nourishing. The chief food ingredient is sugar. The acidscontained in the fruit are tartaric acid and malic acid, beside a trace of citric2
 
acid. Mango pickles, if extremely sour, spicy and oily, are not good for healthand should be specially avoided by those suffering from arthritis, rheumatism,sinusitis, sore throat and hyperacidity. The ripe mango is antiscobutic, diuretic,laxative, invigorating, fattening and astringent. It tones up the heart muscle,improves complexion and stimulates appetite. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.The unripe mango protects men from the adverse effects of hot,scorching winds. Unripe green mangoes are beneficial in the treatment of gastrointestinal disorders, bilious disorders, blood disorders, night blindnessand scurvy. The tender leaves of the mango tree are considered useful indiabetes. The mango seeds are useful in diarrhea. The mango bark is veryuseful in the treatment of diphtheria and other throat diseases. The juice,which oozes out at the time of plucking the fruit from the tree gives immediaterelief to pain when applied to a scorpion bite or the sting of a bee. Unripemangoes should not be eaten in excess because they may cause throatirritation, indigestion, dysentery and abdominal colic (medicinal use of mango.htm).It is deeply embedded in Indo-Pak mythology and features in songs,poems and in sculptures, paintings and textile. Mango is very versatile with itsfruit eaten as fresh or processed .It is also a superb ingredient for ice cream,sherbet, milkshake, yogurt and baby food and can also be enjoyed as candy, jam, jelly, chutney and frozen delight. Dried mango is a popular snack as well.World wide production is heavily concentrated in Asia, accounting for 77%3
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