Marketing Processing of Mango production

1.1 Introduction:

We all know that Mangoes is a path for having a income especially in farmers. In a
forest, a lot of mangoes we have and it is part of our economically viable.

Mangoes are a sought-after fruit because of its palatability and nutritive value. This
tropical fruit is abundant and cheap during the warm summer months but in off-peak
seasons, it is a scarce commodity.
However, mangoes can still be enjoyed throughout the year through processing. Among
the most popular processed.
2.2 Significance of the framework
Mango Processing:

Washing and sorting

Our universal washing station InoxAll is suitable for cleaning any fruit destined to the
industrial transformation. The unit takes the fruits through two subsequent washing
processes: by immersion in a basin and by shower on an elevator.
After being washed, mangoes are fed to our universal sorting station Selinox where they
can be efficiently inspected by the personnel.Stoning and pulp refining
Our mango destoners (Super Mango Destoner and Jumbo Mango Destoner) have been
especially designed to automatically destone and peel fresh mangoes: by precisely
separating stones and peels from pulp, they allow to maximize both the yield and the
quality of the final product.
The unrefined mango pulp is sent to our single stage pulper super Creamer, which refines
the puree to the required level, while ensuring low degree of air absorption and therefore
low oxidation.
.

Deaeration or concentration

The possible final products of our mango processing lines are natural puree or
concentrated puree.
In the first case the natural puree is deaerated in order to extend product shelflife. The
deaerator is used for the elimination of air incorporated in liquid or thick alimentary
products, by nebulization under vacuum – in order to avoid oxidation. The processing
unit can be completed with integrated aroma recovery: the aromatic vapors are condensed
and newly incorporated directly into the product by means of a recovery device supplied
with the machine.
3.3 Conceptual financial

The integrated mango processing plant (capacity: 11.5 t/day) requires a capital
investment of P31,177,869 in its first year of operation. The financial requirements of the
plant is centered on three main items, namely, capital outlay, working capital, and
equipment. These total P31,177,869. Direct labor is at P25 per hour. Indirect labor
includes services rendered by full-time staff. The electricity and water cost are based on a
P2.50/kw-hr and P2.50/m3 rate, respectively. Farmgate price of fresh mango used as raw
material is estimated at P10/kg. Packaging material may vary depending on the product,
from cardboard boxes to laminated plastic bags and gallon plastic bottles, which may cost
from P0.50 to P12.00 per piece.
4.4 Objectives:

Mangos are an important part of the diets in certain parts of the world. The edible portion
of the fruit varies from 55 to 75 percent depending upon the variety. Most of the mangos
can be characterized as having a high sugar content (15-20%) and a low acid content
(0.2-0.5%), which would account for mangos' sweet, pleasant characteristics.
Nutritionally, mangos are a good source of vitamins A, C, and fiber.

-“Bureau of Agricultural Statistics. Report on Mango’s Value and Volume of Exports.

2005”

5.5 Scope and Limitation:

This study and ideas was limited to the Mango processing from the company of Barangay,
Bongabong Sultan Mastura Maguindanao who specialist in fruit processing equipment
Methods of Research

Content:
 Introduction
 Significance of the framework
 Conceptual financial
 Objectives
 Scope and limitation

Kabunto, Radia B.