Mango Report

SUMMER INTERNSHIP REPORT-HOFED
SUMMER TRAINING PROJECT REPORT ON

“DETAIL STUDIES OF MANGO QUALITATIVE PRODUCTION,
ITS MARKETING AND MANGO PROCESSING INDUSTRY IN
UTTAR PRADESH”.
FOR THE PARTIAL FULFILLMENT OF REQUIREMENT FOR

THE AWARD OF MASTER OF BUSINESS ADMINISTRATION
UNDER THE SUPERVISION OF: UNDER THE

Mr. A. K. Srivastava GUIDANCE OF:
Marketing Manager FACULTY GUIDE OF
Project Incharge and Project Guide IMS LUCKNOW
U.P STATE HORTICULTURE CO-OPERATIVE UNIVERSITY
MARKETING FEDERATION.
SUBMITTED BY
PREETI VERMA
Enrollment No.901111034
MBA 2009-11
INSTITUTE OF MANAGEMENT SCIENCE

LUCKNOW UNIVERSITY
MBA (AGRIBUSINESS) 2009-2011 1

CONTENT
1. Acknowledgement 5
2. Preface 6
3. Declaration 7
4. Executive summary 8
5. Objective 9
A. INTRODUCTION OF AN ORGANIZATION
6. HOFED 11-17
B. INTRODUCTION OF FRUITS MAINLY MANGO
7. Fresh fruits & vegetables, Mango 19-29
8. Importance of mango 30
9. Nutritional value 31-32
10. Medicinal value 33
11. Varieties of mango 34-43
12. Present cropping pattern in U.P 44
C. PRODUCTION TECHNOLOGY OF MANGO
13. Soil & climate 46-53
14. Planting time 54
15. Manuring & fertilization 55
16. Irrigation 56-61

17. Plant Protection (pest, insect, diseases) 61-68

18. Land preparation 68-70
19. Sowing 70-71
20. Plant population 71
21. Nursery raising 71-72
22. Inter cultivation 72-73
23. Harvesting 73-75
24. Rejuvenation of mango orchard 76
D.MARKETING
25. Grading & packing 78-79
26. Transportation, storage & marketing 79-80
27. Study on improving the self life of mango 81
28. Packing policy of mango 82
29. Buyers expectation 83
E. FRUIT PROCESSING INDUSTRY OF MANGO
30. Introduction of fruit processing industry 85-90
31. Fruit processing 91
32. Mango processing 92-101
33. Most important varieties there season
& mango products 102-113
34. Scheme for technology up gradation,

Establishment, modernization for FPI 114-116

35. FPO Guidelines 117-120
36. Application for license under the fruit
Products order 1995 121-122
37. SWOT Analysis 123-124
38. Research methodology 125-137
39. Project constraints, suggestion & conclusion 137-141
40. Questionnaire 142-146
41. Bibliography 147-148

ACKNOWLEDGMENT
Implementation of an idea demands conviction, enthusiasm and perseverance from the

genesis itself. In addition, support and encouragement constantly push the idea towards
the shores of realization. I take this opportunity to express my sincere gratitude and
indebtedness to all those who were responsible for infusing conviction and enthusiasm in
me during the course of my summer training.
My summer training has been a great learning experience for me. I learn not only about
my project but also about the organization as a whole. My training provided me a holistic
view of the functioning of the organization. This learning experience could not have been
possible without the help of the some esteem people.
This report acknowledges to the intense driving and technical competence of the entire
individuals that have contributed to it.
Training is an agglomeration of theoretical, practical & technical concepts, which
enhances our skills in the field of technology.
Any work of this nature would not have possible without the support and guidance of
others around me. I feel my first and foremost duty to express my deep sense of gratitude
and pay my genuinely sincere thanks to
Mr. A. K. Srivastava (Marketing Manger, Project Incharge and Project Guide) and,
Mrs. Keerti Singh (Assistant Manager, Mr. Shailendra Kumar Suman (Asst.
Manager Marketing), Mr. Rajiv Diwedi (Market Development Officer), Mr. Dev
Ram (Manager Procurement)
for giving me this opportunity to learn the basics of a language that is not easy to
understand and which is used in the real world but also confided his confidence in me
throughout my training tenure in spite of my being totally new to this kind of a work.
Whenever a complex and confounded problem confronted me, the spontaneous guidance
of all of my team members was ever at hand to solve my difficulty.
I am also grateful to Mr. C.P.TIWARI (The Director, Horticulture) for providing me
with an opportunity to work with them and undertake a project of such importance.

PREFACE
I had undergone a practical training under U.P STATE HORTICULTURE CO-
OPERATIVE MARKETTING FEDERATION. It was a good exposure for me to
undergo training in such a organization to get the knowledge and experience regarding
horticulture produce. Summer training is one of the major experiencing components of
the knowledge, gain of relevant of information and dealing with situations in a
professional course like MBA. Where a professional person faces a problem in a field. I
was able to get familiarized with the produce of horticulture and create awareness among
people dealing in agribusiness produce and products to maximize the future prospect and
success. Field component like survey, generation of questionnaire, and meeting with
producers and dealers of agri product helped me a lot.
The project is Outcome of my study on “DETAIL STUDY OF MANGO

QUALITATIVE PRODUCTION, ITS MARKETING AND MANGO
PROCESSING INDUSTRY IN UTTAR PRADESH”. U.P STATE
HORTICULTURE CO-OPERATIVE MARKETTING FEDERATION. This
organization offers complete study and research on Agribusiness.
Risk and uncertainties are part of life’s great adventure. To overcome these risks and
mishaps this project describes the policies and schemes of HOFED. . The way the
organization provides different benefits to the farmers and dealers of agribusiness. Now a
day’s lot is being done to create awareness among the public about the importance of
agriculture produce and products.
Fortunately I found an opportunity to complete my Research project Report in this

organization. During this Project I conducted a detailed study on the “DETAIL STUDY
OF MANGO QUALITATIVE PRODUCTION, ITS MARKETING AND MANGO
PROCESSING INDUSTRY IN UTTAR PRADESH”
“It is good to have enthusiasm but it is essential to have training. Training can be in all
way of life.” Thus I would say that this training was beneficial educative & good
exposure to me, which will certainly help in my near future. The project made me to get
the enhanced knowledge regarding Agribusiness its, produce and products.
This report is dedicated to those who have helped me during & after this project.
PREETI VERMA…..

DECLARATION
I hereby certify that the work which is being presented in the report entitled “DETAIL STUDY
OF MANGO QUALITATIVE PRODUCTION, ITS MARKETING AND MANGO
PROCESSING INDUSTRY IN UTTAR PRADESH ”. with HOFED (U.P. State
Horticultural Co-operative Marketing Federation), Lucknow in partial fulfilment of the
requirements for the award of the Masters In Business Administration (Agribusiness) is an
authentic record of my own work carried out during a period from 10th of June 2010 to 24th of
July 2010, under the guidance of Mr. A.K.Srivastav , General Manager-Marketing HOFED,
Lucknow.
I for the award of any other degree of this or any other Institute have not submitted the matter
presented in this report.
PREETI VERMA ________________

EXECUTIVE SUMMARY
I, Preeti Verma, Enrollment No.901111034, am a student of INSTITUTE OF
MANAGEMENT SCIENCE, LUCKNOW UNIVERSITY. I was given the opportunity
to pursue my internship in U.P. State Horticultural Co-operative Marketing
Federation for a period of six weeks. My project is titled “DETAIL STUDY OF MANGO
QUALITATIVE PRODUCTION, ITS MARKETING AND MANGO PROCESSING INDUSTRY IN
UTTAR PRADESH”.
The basic project objectives are as follows:
1. Present cropping pattern in Uttar Pradesh.
2. Study on improving the shelf life of mango.
3. Supplementary of mango fruit.
As a part of my project I was required to carry out surveys.
The following vital conclusions were derived:

i) High Marketing Costs & Margins
ii) Wide Price Fluctuations
iii) Bottlenecks in Storage Facilities
iv) Lack of Long term Indian Mango Export Policy
v).Lack of avenues of utilization of mango
Important Recommendations that were suggested are:
i). There is a need for promoting producer’s co-operative in mango growing areas to
reduce the price gap between growers and consumers.
ii). The major potato growing states should arrange advance forecasting of area under
mango and plan to divert the mangoes to the deficient areas or by export to avoid glut
situations and price crashes in the markets.
iii) About 90 per cent of total cold storages in the country used for mango storage and
most of them are situated in big towns and markets. Hence it is needed to have new cold
storage units in deficient areas particularly rural areas.
iv). The significant step has been taken in this direction by Govt. of India by establishing
Agri Export Zones (AEZs). Adequate infrastructure paucities like movement of mango
from producing areas to exporting countries are required for further improvement.
v). There is a need to utilize larger quantities of mangoes in the processing industries to improve
and enhance the efficiency of processing and to reduce the cost of processing and processed
products. Developed technologies for dehydrated mangoes will not only ensure proper return to
the farmers but also boost the processing industry.

OBJECTIVES OF THE PROJECT
Management as a profession can’t be taught merely in the four walls of classrooms. Only
theoretical knowledge is not sufficient to build competitive managers. Practical
knowledge of the business environment is equally important.
In today business world, Agriculture sector is running towards its booming stage. This
area still has many things to come up to, so many changes and opportunities will be given
by HOFED organization. So I choose HOFED Organization for my SIP. I choose
HOFED Organization because it is one of those government players who entered the
market in 1992 and made its own place as a virtual office of APEDA in uttar pradesh.
This report showed about qualitative production of mango,its marketing & fruit
processing industry in uttar Pradesh as an important part of Agribussiness.
As a trainee of HOFED government organization, I got practical knowledge about the

horticulture produce and how to work in organization, how to manage work, how to
maintain relations with top level management as well as colleges and bottom level
management. So, this experience will helpful in future. I am pleased by taken training at
India’s one of the best government organization.
The basic objectives of my study are:
1. Present cropping pattern in Uttar Pradesh.
2. Study on improving the shelf life of mango.
3. Supplementary of mango fruit.

INTRODUCTION OF AN ORGANIZATION
U.P STATE HORTICULTURE

CO-OPERATIVE MARKETING FEDERATION

HOFED
U.P STAE HORTICULTURE CO-OPERATIVE MARKETING
FEDERATION
U.P. State Horticultural Co-operative Marketing Federation is an organization of

producers & exporters of fruits & vegetables. The Federation was established in 1992
with the aim of promoting qualitative production as well as marketing, export of
Horticultural crops from state in the co-operative system. The Federation is the recipient
of the APEDA Award for product Development of fresh fruits (1996) the top Award in
the country. Uttar Pradesh produces 3.25 million tones of mangoes which is around one-
third of India's total production. Traditionally this northern Indian state was the centre of
power for the imperial Moguls. Who developed and propagated different varieties of
Mangoes like the Dushehari in late May to varieties like Chausa up to Mid August.
Products
The societies under the aegis of the Federation produce a wide range of fruits, vegetables,
flowers and mushrooms.
Objectives
1. Facilitate and promote co-operative Marketing of fresh and processed

horticultural products to benefit the producers.
2. Enhance production & procurement of fresh and processed horticultural produce
from co-operative societies for the benefit of producers.
3. Extend necessary help in technical, administrative, financial & other areas to
member societies.
Membership
There are 793 Primary Horticultural co-operative societies operating at the village
level consisting of over 20,000 members registered under the department of Horticulture
& food processing U.P. up to March-2006 and continuously being registered.

Activities
 Strengthening Primary Horticultural Co-operative Societies and Cooperative

Marketing Network. 793 Primary Horticulture Co-operative Societies already
registered at the village level consisting of over 15,000 members.
 Providing technical guidance/inputs to producer members.
 Promotional infrastructure development.
 Pre & Post Harvest Management Training for producer members.
 Study tour for producer members.
 Market information dissemination.
 Logistic support for distant marketing.
 Domestic trade of Horticultural commodities.
 Export promotion of main horticultural products of the state.
 Federation is working for support to set-up export Zone for Horticultural
commodities.
 Federation is going to establish district Horticultural Co-operative Marketing
Societies in districts of Uttar Pradesh.
 Federation is working Virtual Branch Office of APEDA in the state.
 Federation is working State Nodal Agency for Food Processing (Department of
India)
 Federation is working as State Nodal Agency for AEZ & HDZ.
Horticulture Spectrum
S.no CROPS MAJOR PRODUCING AREA PRODUCTION PRODUCTIVITY

DISTRICTS (HEC.) (M.T.) (M.T. /HEC.)
1 Mango Lucknow, Pratapgarh, 249080 2250281 9,034

Allahabad, Bulandshahr,
Saharanpur, Faizabad,
Varanasi, Moradabad,
Barabanki, Meerut,
Unnao, Sitapur, Hardoi
2 Guava Allahabad, Lucknow, 18528 135557 7.32

Farrukhabad, Unnao,
Kanpur-Nagar, Badaun,

Varanas
3 Aonla Pratapgarh, Sultanpur, 14317 82137 5.74

Raibareli, Varanasi, Fatehpur
4 Banana Maharajganj, 1303 29822 22.89

Gorakhpur,Deoria,
Siddhartnagar, Bahraich, Sant
Kabir,Nagar, Basti,
Kushinagar, Barabanki
5 Potato Meerut, Muzaffarnagar, 399019 8496581 21.29

Ghaziabad, Bulandshahar,
Moradabad, Badau, Agra,
Aligarh, Mathura, Farrukhabad,
Mainpuri, Kanpur-Dehat,
Etawah, Kannauj, Barabanki,
Faizabad, Varanasi, Allahabad
6 Onion Badaun, Kannauj, 25409 36363 14.31

Bulandshahar, Farrukhabad,
Fatehpur, Jaunpur, Ghazipur,
Ballia, Azamgarh, Shravasti,
Hardoi, Sultanpur, Barabanki
7 Sweet Bulandshahar, Aligarh, 25583 301982 11.80

Potato Mainpuri, Etah, Badaun,
Shahjahanpur, Farrukhabad,
Kanpur-Dehat, Fatehpur,
Kannauj, Kaushabi, Hardoi,
Sultanpur
8 Tomato Agra, Firozabad, Kanpur- 6979 139580 20.00

Nagar, Fatehpur, Allahabad,
Jalaun, Barabanki, Ghaziabad,
Varanasi, Ballia, Faizabad,
Bahraich, Bareilly
9 Chillies Varanasi, Gorakhpur, 18018 100000 5.55

Siddhartnagar, Kheeri,
Bulandshahar, Faizabad
10 Turmeric Kushinagar, Shravasti, 1069 1871 1.76

Bahraich, Kheeri, Lalitpur,
Maharajganj
11 Coriander Bareilly, Badaun, Agra, 6350 3741 0.59

Hathras, Kanpur, Nagar,
Kanpur-Dehat, Fatehpur,
Deoria, Basti, Bahraich

12 Garlic Mainpuri, Etah, Badaun, 7005 28160 4.02

Farrukhabad, Kannauj, Etawah,
Rampur
Agri Export Zones

Mango
 Lucknow
 Hardoi
 Sitapur
 Barabanki
 Unnao
 Saharanpur
 Meerut
 Bulandsahar
 Bagput
 Bijnaur
 Mujaffarnagar
Potato
 Agra
 Farrukhabad
 Kannauj
 Hathrus
 Meerut
 Baghput
 Badaun
 Firozabad
 Rampur
 Aligadh
 Gaziabad
 Etavah
Rice (Basmati)
 Barailly
 Pilibhit
 Shahjahanpur
 Badaun
 Muradabad
 Rampur
 J.P. Nagar

 Bijnaur
 Saharanpur
 Muzaffarnagar
 Meerut
 Bulandshahar
 Baghput
 Gaziabad
Objectives
 According to variety available for marketing to increase production through area

expansion.
 To arrange adequate investment for development of Horticulture Development
Zone.
 The improve capabilities of producers & exporters.
 The strengthening of primary horticulture producers & cooperative marketing
societies.
 To make tie-ups for marketing in various national markets.
 To promote processing industries.
 To renovate old and low productive mango orchards.
 To development infrastructure for value addition.
 To work in a series from seeds/ plant to marketing & processing.
Horticulture Development Zones
Banana
 Gorakhpur
 Basti
 Shravasti
 Maharajganj
 Bahraich
 Kaushambi
 Sant Kabeernagar
 Sidharth Nagar
Honey
 Saharanpur

Aonla
 Pratapgarh
 Sultanpur
 Jaunpur
 Rai Bareli
Onion & Garlic
 Badaun
 Farrukhabad
 Kannauj
 Etawah
 Mainpuri
 Firozabad
 Etah
Mentha
 Moradabad
 Rampur.
Spices
 Deoria
 Kushinagar
Objectives
 According to variety available for marketing to increase production through area

expansion.
 To arrange adequate investment for development of Horticulture Development
Zone.
 The improve capabilities of producers & exporters.
 The strengthening of primary horticulture producers & cooperative marketing
societies.
 To make tie-ups for marketing in various national markets.
 To promote processing industries.
 To renovate old and low productive mango orchards.
 To development infrastructure for value addition.
 To work in a series from seeds/ plant to marketing & processing.

HOFED – Working as APEDA Virtual Branch
HOFED is working as State Virtual Branch of APEDA since 1998. HOFED is providing
various information to the producers/exporters regarding registration, export possibilities,
financial schemes of APEDA etc. We are also distributing the concerned literature
amongst the farmers/exporters and forwarding the application for registration in APEDA.
Various financial schemes of APEDA
1. Scheme for Market Development

2. Scheme for Infrastructure Development
3. Scheme for Quality Development
4. Scheme or Research & Development
Registration Procedure
1. Bank certificate (in bank's sealed cover certifying the financial standing of your
firm along with Bank' forwarding letter.
2. List of Directors/Partners/Proprietor (in triplicate with their permanent addresses
on the letter head of the company duly stamped and signed.
3. Pvt./Public Ltd. Companies/Societies should forward a copy of their
memorandum and Article of Association, latest copy of balance sheet. Partnership
firms should forward their partnership deed attested by Notary.
4. Photocopy of your Import Export Code (IEC) number issued by D.G.F.T.
5. DD/Cash/Pay Order of Rs. 5000/- towards Registration fees payable to APEDA,
NEW DELHI with two photocopies of D.D.'s/Cash/Pay orders.
6. Undertaking should be on Company letter head & it must be attested by Notary.
For any other information, please contact our office.

INTRODUCTION OF FRUITS AND MAINLY

MANGO

FRESH FRUITS AND VEGETABLES
India is the fruit and vegetable basket of the world. India being a home of wide variety of fruits
and vegetables holds a unique position in production figures among other countries. Over 90%
of India’s exports in fresh products goes to west Asia and East European markets. However, it
needs to augment its food and processing industry at a mega scale, according to an agriculture
consultant.
India’s exports of Fresh Fruit and Vegetable has increased Rs. 3659.11 Crores in 2008-09 , which
is including the products like Fresh Onion, Walnut, Fresh Mangos, Fresh Grapes and other fresh
Fruits & Vegetables.
Abundant investment opportunities are there in expanding the export market. An increasing
acceptance of new products with market development efforts has been witnessed lately given
the fact that there is a good international demand for certain fruits and vegetable products.
India ranks fifth in the world in cropped area under cultivation and production of potatoes. India
produces 40% of world’s mangoes, 26 %bananas, 18 % cashew nuts, 28 % green peas and 12%
onion . Exports of mangoes, grapes, mushrooms have started going to the United Kingdom,
Middle East, Singapore and Hong Kong, and among vegetable, onion occupies first position
Potatoes and green vegetables like okra, bitter gourd, green chillies have good export potential.
FRUITS

India is the largest producer of Fruits in the world and is known as fruit basket of world. The
major fruits grown in India are Mangos, Grapes, Apple, Apricots, Orange, Banana Fresh,
Avocados, Guava, Lichi, Papaya, Sapota and Water Melons.
The individual products under this sub-head are as below:
Bananas Fresh Other Fresh Fruits

Dates Fresh Peel Of Citrus Fruit Or Melons
Dry Dates Soft (Khazur Peaches
Dry Dates Hard (Chhohara) Pineapple Fresh
Guava
Mangoes Sliced & Dried
Oranges Fresh
Mandarins
Lemons
Grapefruit Fresh
Other Citrus Fruits
Water Melons
Melons (Other Than Water Melons)
Papaya
Apples
Pear & Quince
Apricots
Cherries
Plums & Sloes

Pomegranates
Tamarind Fresh
Sapota
Sitafal
ustard Apple
Figs Fresh
Figs Dried
Avocados
Mangosteens
Strawberries (Fresh)
Raspberries, Blackbrs, Mulbrs
Black, White Or Red Gooseberries
Crnbery Bilbers
Bore
Lichi

Varieties:
The major varieties under Other Fresh Fruit products are as follows: Mangoes (Langra,
Chausa, Fazli, Krishna Bhog, Himsagar, Neelam, Baneshan, Badami) Grapes (Anab-e-shahi,
Cheema sahebi, kishmish chorni, perlette, Arkavati) Apple (McIntosh, Chaubattia Anupam,
Lal Ambri, Golden Delicious) Banana Fresh (Dwarf Cavendish, Robusta, Rasthali, Poovan)
Guava (L-49, Allahabad Safeda, Banarasi, Chittidar, Harijha) Papaya(Coorg Honey Dew, Pusa
Dwarf, Pusa Giant, Pusa Majesty) Sapopta (Kalipatti, Pilipatti Harijha) Papaya(Coorg Honey
Dew, Pusa Dwarf, Pusa Giant, Pusa Majesty) Sapopta (Kalipatti, Pilipatti, Pala, Guthi), Lichi
(Shahi, Swarna Roopa, China, Kasba, Elachi, Purbi) .
Areas of Cultivation :
The major production areas in the country are in the state of Maharashtra,Andhra
Pradesh,Tamil Nadu,Gujarat,Karnataka,Uttar Pradesh,Bihar,West Bengal,Kerela Jammu &
Kashmir,Assam,Orissa,Madhya Pradesh,Punjab.
India Facts and Figures :
Fresh fruits production in India cover an area of 5775.3 thousand Ha with the production of
63502.7 thousand Mt in 2007-08. India’s total export of Other Fresh Fruits was Rs 304.53
Crores in 2007- 08.
Major Export Destinations (2007-08) : UAE, Bangladesh, Netherlands, Saudi

Arabia, Nepal.
MANGO

The Fruit of Kings & the King of Fruits
Origins
Scientists have been wondering for many years where mangos first came from. Their centre of
origin was revealed to be northeast India, Myanmar and Bangladesh after fossil records were
found there dating back 25 to 30 million years.
History
Cultivation and domestication of mangos probably began in the Indian subcontinent, where they
have been grown for more than 4000 years. Buddhist monks took mango plants on voyages to
Malaya and eastern Asia in the 4th and 5th centuries BC. By the tenth century AD, Persian
traders had taken mango to the Middle East and East Africa. With the arrival of the Portuguese
in India in the 15th century, it was later spread to South America, the Philippines and to West
Africa. Mangos are now cultivated commercially throughout tropics and subtropical areas.
In the early stages of domestication, fruits were probably very small and fibrous without
much flesh. The Mughals and Portuguese selected and grew generations of mango plants.
Centuries of development have produced varieties of mangos free of both fibres and
unpleasant flavours. This eventually led to larger fruits with thick flesh that we are familiar
with today..
INTRODUCTION OF MANGO

The Mango fruit tree’s botanical name is "Mangifera Indica" - the Latin botanical name
indicates its origin - India .The original root name was the Tamil word "mangay"; in Chinese it is
"Mang-two" ; [incidentally in London’s China town Sunday market I learnt that Moo-Li was
Chinese for the south Asian mooli/radish; ]. According to Frederick Noronha, "No tree in history
(of India) has been given as many names as the mango tree – it has been called Vasantaduta
(messenger of Spring), Madhuduta (messenger of fragrance), Kamang (embodiment of Cupid),
Kokilavasa (abode of cuckoos), and Kamavallabha (the amorous)."
The Mango has been around 4000 years and is related surprisingly to the cashew and pistachio
nut. It is a unique fruit that sets apart the South Asian regions from the rest of the mango
growing regions of the world - where the mango got transplanted from India. The mango was
taken to Brazil by the Portuguese and by Indians to the Far East. An entire history and culture
revolves around the mango going back thousands of years during Buddha’s times. The story of
mangoes is as complex and captivating as the mango tree itself, which produces fruit every
season.
Mango Meditation
Mango groves have been a place of solace for Buddha’s meditation. The mango tree is carved on
the Sanchi stupa [150 B.C] . Amrapali, after whom a mango is also named, was a beautiful
dancer and courtesan from Vaishali [ near Patna, Bihar] in Buddha’s time [ 600 B.C.] . She
offered Buddha a mango orchard and, impressed by his teachings, became a nun [ bhikshu].
Buddha was born near a mango grove at Lumbini [563 B.C] . At Nalanda University [ considered
one of the largest in the world with 6 million books ] there was a mango grove
called Pavarika, which was Buddha’s favorite place. The Mango grove at Jivaka
called Amravana was the pharmacy of Jivak the physician of the king of Magadha where Buddha
is said to have come for treatment.
Mango Mythology
Mango blossoms are used in the worship of Saraswati, the goddess of learning. Mangoes are
also considered in India to be a symbol of life. In everyday life in India even to this day mango
leaves are used to decorate the archways of the house when a wedding occurs or when a new
house is constructed. Mango leaves are also used as decoration in celebrating the festivals of
Ganesh Chathurthi and Vasant Panchami.
Mango motifs

The European weaving industry’s oldest pattern – the ‘paisley’ - was copied from the Kashmiri
shawls of the 15th. century. At the end of the 18th century, Kashmiri shawls with the mango
motif were imported into Europe by the famous East India company. Initially scarce and very
expensive, they were copied and sold as imitation Indian. In Britain, craftsmen from Spitalfield ,
Norwich and Edinburgh started producing cheaper imitations in silk by 1780 .Later they were
produced by the Scottish town Paisley in greater numbers, thanks to the Frenchman’s Jacquard
loom, which automated weaving. Vienna too joined in this paisley shawl production craze in
early 19th century.
Mango in Art
Mango trees were painted in detail by the Kangra miniature school in India. There are a couple
of well known paintings by the French Impressionist Paul Gauguin who had gone and settled to
paint in Tahiti.
Two women in a mango orchard
Mango in Music/Poetry :

[ from a 1960s Pakistani Punjabi movie ]:
"ambian dey booteyaan noo lag gya boor nee ,
root wey milapaan wali chan mera door nahin...."
"the mango trees have flowered ,
these are times of togetherness, and my beloved is not very far .... "
Amir Khusro [ 1800] glorified and celebrated mangoes in his poetry. Delhi last year was
resounding to this Khusro’s song:
" sakal ban phool rahi sarson, the mustard blooms in every field,
ambva phootey, tesu phule, mango buds snap open, the tesu blooms,
koel boley dar dar, the koel sings from every branch,
gori karat shingar........ fair women put make-up.
Khusro described the mango in this verse:
" The choicest fruit of Hindustan ,
for garden’s pride the mango is sought ,
Ere ripens other fruits to cut we ban,
But mango serves us ripe or not."
Poets such as Kalidasa compare the mango blossoms to the arrows of cupid -
Manmatha the Hindu God of love .[ Risamhara 6.2 ]
--" Intoxicated by the nectar of mango blossoms ,
the koel kisses his mate happily in love,...."
"The lovely mango shoot is his choicest arrow,

the swarm of bees is his bow string,
..........
May the world-conquering Manmatha,
Accompanied by vasanta,
Grant you more and more joy."
The Sikh’s have their own celebration in Guru Nanak’s Bara Mah description of the
month of "Chaet" [March - April]
" The koel calls in the Mango Grove
her notes full of joy ..."
In 1965 Kumar Gandharva created a special theme concert called "Geet Varsha"in
Bombay.
-- "Amarayaan ke birakhan ke
pastan par patbhi janasi boodariya chamkay..."
" The rain drops glistening on the leaves of the Mango shine like fireflies."
The following incident is yet again a story that interweaves Mango and romantic poets. It
is reported that Ahmed Faraz, 57 years old, a Pathan from Kohat, NWFP, a leading
progressive Urdu poet from Pakistan was on a visit in 2001 to Delhi. He was taken to
the mazar [tomb] of the famous and his favourite Persian poet " Bedil" called Baag-e-
Bedil buried some 300 years ago. Here is a touching report by Kaamme Lee writing in
the web site "www.Urdu Poetry.com"
" -- He bends to touch the grave as if he needs to physically establish a bond he had
cherished for so long in his heart. The graveyard is peaceful, shady under neem and
mango trees . A koel is cooing in anticipating the mango blossom. Sitting on a stone
bench he recites a couplet from Bedil in Persian:
" Bedil az kulfat-e-shikast mun’aal Bazm-e-hasti dukaan-e-shisagar ast."
Bedil weep not for your losses, this party that is life, is after all held in a glassmaker’s
shop. "

The Mughal emperor Akbar described the mango in detail in his writings "Ain-e-Akbari
and had one lakh [ one hundred thousand] mango trees planted in the still famous "lakha
bagh" near Darbhanga in Bihar, many of which continue to survive.
Ghalib the famous Urdu poet was another great lover of mangoes; " Aam meethey hon
aur bohat sehon [ mangoes should be sweet and in plenty] was his response when
asked about the fruits he preferred. Another saying attributed to him was the taunt of a
friend who said " dekho gadha bhi nahin khata aam [ even a donkey does not eat
mangoes.. ] ; Ghalib quick witted that he was retorted "Haan, gadha hee to hai [ Yes a
donkey indeed he is ..."]
MANGO maneuvers
General Zia sent P.M. Indira Gandhi "Anwar Rataul" Mangoes originating from Pakistani
orchards. Mrs. Gandhi returned the favour after finding out that the origin of the Anwar Rataul
was actually from Rataul, a garden called Shora-e-Afaq, near Meerut, India. According to a
farmer from that area the story of the Anwar Ratual mango variety is that there were two
brothers ; one of them, Anwar, migrated to Pakistan and started the variety Anwar Rataul.
Ironically General Zia’s C-130 plane was reportedly sabotaged by loading the plane with crates of
mangoes [concealed with bombs] from Bahawalpur from where the plane took off and crashed
soon after.
Recently General Musharraf before going to the Agra Peace summit in 2001 sent Chaunsa
mangoes to the Indian leaders - PM and Home Ministers.
India

Mango Maharajas - the Mughals' Mouthwatering Mangoes :
The centre for Science & Development [www.CSEindia.org] has a very interesting magazine
called " Down to Earth" which documents the rapid erosion of the biodiversity of fruits
indigenous to the south Asian region. Writing about the Mango varieties, it credits the Mughal
rulers and Avadh [Lucknow] based Nawabs in Uttar Pradesh [U.P.] and Darbhanga-Bihar as
having planted in the "Lakha Bagh" orchards about 100,000 mango seedlings.
Being mango lovers, the Mughal rulers were able to get the finest varieties brought by the
people to be planted in their royal gardens. The article mentions the general decline of these
famous UP mango orchards. Specifically, it states that the "Anwar Rataul" is "rarely sighted" in
India and has become the "number one mango export to West Asia from Pakistan". Overall
there has been a 40 % decline in the mango germplasm, This is due mostly to the rural to urban
labour migration as youth no longer "see" / perceive mango growing to be of economic
advantage to them. Similarly the article mentions rural mango groves that have been cut down
to build multi-storeyed residential complexes with "all modern amenities".
The article mentions the two techniques "hybridisation " and "grafting" which are used to create
endless new mango varieties A breakthrough technology of Hybridisation came to India about
25 years ago. Here self-sterile /unfruitful varieties were crossed with other varieties to produce
new varieties. Some of the new names as a result are Amrapali, Ratna, Niranjan,
Sunderdamagara, Alafazli, Lalavia Bhog. As an example, the Amrapali produces about 9 tons per
acre in the ninth year of planting - this is about ten times the harvest from most south Asian
cultivators.
In hybridisation, the two desired mango tree varieties are planted close to each and the result is
basically a waiting game of chance- much like "Waiting for Godot" . Each mango seedling is a
unique variety. Haji Kaleemullah khan in Malihabad , Uttar Pradesh is the owner of a tree with
about 200 varieties on it. In Harayana, in a village called Burail near Chandigarh is a mango tree
with a girth of 32 feet , branches upto 80 feet long, covering an area of 2700 square yards and
producing about 37,000 pounds of mangoes every year.
In grafting, another way of mass mango variety production, the mother plant branch with a bud
is stuck with the desired plant variety stem with bud - a kind of a "Lego" type snap on technique.

Probably a lot of the current famous mango names originate from this 16th century "lakha
bagh"planted by the famous Mughal rulers or from other various regions of Uttar Pradesh.
"Langra" [ literally means lame] - Owes its origin to a chance seedling from near Benares city.
"Amman Dussehri " - the name of a village near Lucknow and Malihabad. A superior chance
seedling. Other varieties of this name include Laila Majnu [the famous folktale lovers] ,
"Hussanara" [ a lovelorn princess or lady / begum., Sofiya [ tasting of saunf or anise seed] .
"Samar Bahisht" [fruit of paradise] - comes from superior chance seedling near Muzaffar Nagar,
U.P.
"Anwar Rataul- from the Shora-e-Afaq garden in Rataul, Meerut, U.P.- it is small [ less than an
apple ] and very strongly sweet with a wonderful flavour and smell.

IMPORTANCE
The mango is the national fruit of India, Pakistan, and the Philippines
In Hinduism, the perfectly ripe mango is often held by Lord Ganesha as a symbol of attainment,
regarding the devotees potential perfection. Mango blossoms are also used in the worship of the
goddess Saraswati.
Mango leaves are used to decorate archways and doors in Indian houses and during weddings
and celebrations like Ganesh Chaturthi. Mango motifs andpaisleys are widely used in different
Indian embroidery styles and are found in Kashmiri shawls, Kanchipuram silk sarees, etc.
Paisleys are also common to Iranian art, because of its pre-Islamic Zoroastrian past.

NUTRITIONAL VALUE
One of the most delicious and most fattening fruits, mango is truly called the ‘King of Fruits’. A tropical fruit, it
comes in as many as 1000 different varieties, each of them totally delectable. Though native to Southern
and Southeast Asia, the fruit is now also grown in Central and South America, Africa and the Arabian
Peninsula also. Apart from being high in calories, mangoes are also rich in a large number of nutrients and
hold great nutritional value. Infact, they have been known to have positive effects in case of a number of
ailments. In the following lines, we have listed numerous health and nutrition benefits of eating mangoes.
Nutritional Value of Mango

One medium sized mango comprises of:
 Calories - 107
 Protein - 0.84 g
 Carbohydrate - 28 g
 Total Fat - 0.45 g
 Fiber - 3 g
 Vitamin A - 6425 IU
 Vitamin C - 45.7mg
 Magnesium - 18 mg
 Potassium - 300 mg
 Calcium - 20 g
 Cholesterol - 0 g
 Saturated fat - 0 g
 Traces of manganese, selenium, iron, sodium and phosphorus
Health & Nutrition Benefits of Eating Mangoes
 Mango, being high in calories and carbohydrates, is good for those who are trying to gain weight.
 The phenolic compound found in mangoes has been found to have powerful antioxidant and
anticancer properties.
 Being high in iron, mango is said to be very good for pregnant women as well as for people
suffering from anemia.
 Mango is believed to be effective in relieving clogged pores of the skin.
 The vitamin A (beta-carotene), vitamin E and selenium present in mangoes provide protection
against heart disease.
 Mangoes have been found to be quite helpful in treating acidity and poor digestion.
 It is being said that the Vitamin E present in mango helps hormonal system function more efficiently
and thus, boosts sex life.
 The anti-inflammatory properties of mango might help alleviate asthma symptoms.

Other Benefits
Mango has been found to be beneficial for people suffering from the following ailments
 Bacterial Infections
 Constipation
 Diarrhea
 Dysentery
 Eye Disorders
 Hair Loss
 Heat Stroke
 Leucorrhea
 Liver Disorders
 Menstrual Disorders
 Morning Sickness
 Piles
 Prickly Heat
 Scurvy
 Sinusitis
 Spleen Enlargement
 Vaginitis

MEDICINAL VALUE
Mango is called "The King of fruits" due to its sweetness and richness in phytochemicals and
nutrients. It is praised as "heavenly fruit" in Vedas. It is also known as "Super fruit" due to its
potential health values.
Medicinal properties of Mango:
1.The insoluble fibre, present in mangoes, helps the elimination of waste from the colon and
prevents constipation.
2. The tartaric acid, malic acid, and a trace of citric acid found in the fruit help to maintain the
alkali reserve of the body.
3. A milk-mango shake used in the summers help people gain weight.
4. Extracts of leaves, bark, stem and unripe mangoes are believed to possess antibacterial
properties against some micro-organisms
5. Dried mango flowers are used in the treatment of diarrohoea, chronic dysentery and some
problems of the bladder.
6. The stone (kernal) of the mango fruit is used widely in Ayurvedicmedicines for treatment of
different ailments
7. Antioxidents present in the mango fruits are believed to play an important role in the
prevention of cancer and heart disease.
8. Some of the flavonoids present in the fruit are believed to strenghthen the immune system
of human body

VARITIES OF MANGO
POPULAR VARIETIES OF MANGO
 ALMOST all our grafted varieties of mango have been selected from the
naturally occurring superior chance seedlings, having in view their earliness or
lateness and superior fruit quality.
 Some of these are still confined to the orchards of a few mango lovers and
need to be utilized both commercially as well as in breeding work.
 All these varieties have a wide range of adaptability under north Indian
conditions.
 For instance, there is no difference in the performance of the variety 'Langra'
when grown at Varanasi or Saharanpur or for that matter even at Bulsar
(Gujarat), although the 3 situations differ significantly in climatic and soil
factors.
 However, performance of the north Indian varieties undergoes a marked
change when grown under south Indian conditions.
 For instance, if 'Langra' and 'Dashehari' varieties of northern India are grown
under south Indian conditions, the trees would flower and fruit very sparsely.
 However, south Indian varieties do flower and fruit under north Indian
conditions but some of their characteristics might undergo a change.
 For example, 'Neelum' (a south Indian variety) trees tend to be sufficiently
dwarf under north Indian conditions.
 Although the trees tend to bear every year, fruit size is markedly reduced,
accompanied by delayed ripening.
 Likewise, 'Rumani' variety of southern India undergoes a change in the sex
ratio of flowers, resulting in sparse fruiting under north Indian conditions.
 ' Alphonso' of Ratnagiri cannot be duplicated away from the coastal region in
regard to its fruit quality.
 Thus commercial varieties of mango, although having a wide range of
adaptability, are specific to different regions of the country.
Nomenclature, Synonyms and Classification
 There is considerable confusion in the nomenclature of varieties due to many

synonyms of a single cultivar. However, in various monographs on mango
published from time to time, correct name of a variety along with its synonym
has been furnished.
 Previously, even one variety found different names in different catalogues.
 Since most of the varieties in mango have been selected from the naturally
occurring chance seedlings by the interested growers and nurserymen, names
signify quality, lateness or earliness, size and shape of fruit, names of the
place, person or king or nawab, colour, etc. For most part names have been
taken from the local dialect.
 Synonyms used to be many, thus adding to the utter confusion of the grower.
 Some of the synonyms mentioned in their monograph for 'Langra',
'Dashehari' and 'Bombay Green' are:

 'Langra': 'Langra Banarasi', 'Langra Hajipur', 'Langarhi', 'Tikari' (Farrulkhabad,

UP), 'David Ford', 'Hardil-Aziz' (Bhopal), 'Langra Hardoi', 'Langra Patna',
'Sylhet' (Meerut, UP), 'Langra Faquirwala', 'Ruh-e-afza', 'Darbhanga' and
'Chhatpa'. .
 'Dashehari': 'Aman', 'Aman Dashehari', 'Nirali Aman' and 'Kamyab'.
 Bombay Green': 'Kali Bombai', 'Hira1al Bombai', 'Sarauli', 'Malda', 'Bombay
Syah', 'Bombay Kalan', 'Bashi Bombai', 'Sheeri Dhan', 'Bhojpuri', 'Bombai
Bhojpuri' and 'Laile Alupur'.
 Thus the synonyms multiple, generally as the grafts changed hands from
different persons and places. New names were coined, based often on
persons and places from whom or where the grafts were obtained.
 The first systematic record of the good and bad varieties available is from the
account of this fruit tree in Ain-i-Akbari.AD 1590.
An Ideal Mango Variety
 None of the existing commercial varieties of mango could be called an ideal

type, as these lack some desirable character or the other.
 To establish mango-growing as a distinct industry, we need a mango variety
that could meet the challenge of the present-day requirements.
In this connection the following suggestions are made:
i. Trees ought to be dwarf so that these could be planted at a close distance of

3-4 m. Only then the desirable sanitary conditions for obtaining optimum crop
per unit area can be maintained.
ii. Fruits of a medium size, 5 in a kg with golden apricot colour on ripening could
be preferred. Red blush on the cheeks would be a welcome character from the
export point. Such fruits must have high pulp: stone ratio, firm and fibreless
flesh, uniform consistency of the texture with excellent sugar-acid blend and
pleasing aroma.
iii. The variety ought to yield crop every year.
iv. It should be highly tolerant to various fungal and bacterial diseases and also
to mango malformation.
v. Stable pleasant flavour should be characteristic of a variety particularly when
it undergoes processing.
vi. While this is true of 'Alphonso', most of the commercial varieties of northern
India lack this character.
vii. Fruits must have high keeping quality.
viii. Although at present none of the commercial varieties of mango has all these
characteristics combined into one, it would be futile to take up all these
objectives at a time in any mango breeding work.
ix. Therefore these characters are to be incorporated at stages and the variety is
to be built up gradually.

Important Commercial Varieties
 There are hundreds of varieties in mango, out of which only a few happen to
be of commercial importance.
 Different regions of the country have their own commercial varieties because,
as has already been indicated in the beginning, a particular variety of mango
is not expected to perform equally well under different sets of climatic factors
prevailing in various parts of the country.
 The most well-known varieties throughout the country are 'Langra',
'Alphonso', 'Dashehari' and 'Banganpalli'.
 Thus the choice of a commercial grower in north India is mostly confined to
'Bombay Green' (early), 'Langra', 'Dashehari' and 'Samar Behest Chausa'; in
the eastern part to 'Fazli', 'Kishenbhog', 'Himsagar: 'Langra', 'Gulabkhas' and
'Zardalu'; in the western part to 'Alphonso', 'Pairi', 'Malkurad' (Goa), 'Kesar',
'Rajapuri' and 'Jamadar' (Gujarat); and in the southern part to 'Beneshan'
('Banganpalli'), 'Neelum', 'Bangalora', 'Rumani', 'Suvarnarekha', 'Mulgoa',
'Raspuri' and 'Badami'.
 Although the most delicious mangoes of the south are 'Allampur Beneshan',
'Himayuddin' and 'Jehangir', these are not commercial types due to their shy
bearing.
 Among these 'Neelum' and 'Bangalora' happen to be the most consistent
bearers (regular) and 'Dashehari' by far the most delicious variety
The mango varieties under cultivation in different states are given in.
STATES VARITIES GROWN

Andhra Allumpur Baneshan, Banganapalli, Bangalora, Cherukurasam.
Pradesh
Bihar Bathua, Bombai, Himsagar, Kishen Bhog, Sukul.
Goa Fernandin, Mankurad.
Gujarat Alphonso, Kesar, Rajapuri, Vanraj.
Haryana Dashehari, Langra, Sarauli (Bombay Green).
Karnataka Alphonso, Bangalora, Mulgoa, Neelum, Pairi.
Madhya Mostly seedling types and Alphonso, Bombai, Langra.
Pradesh
Maharashtra Alphonso, Mankurad, Mulgoa, Pairi.
Orissa Mostly seedling types and Baneshan, Langra, Neelum,
Suvarnarekha.
Punjab Dashehari, Langra, Sambar behest Chausa.
Tamil Nadu Banganapalli, Bangalora, Neelum, Rumani, Mulgoa.
West Bengal Bombai, Himsagar, Kishen Bhog, Langra.
Uttar Pradesh Bombay Green, Dashehari, Fajri, Langra, Safeda, Lucknow,
Samarbehisht Chausa.

 Detailed descriptions of these varieties have been published in the various

mango monographs.
 However, it would be worthwhile to know the merits and demerits of some of
the commercial varieties mentioned above.
VARIETY MERITS DEMERITS

'Langra' Most popular variety Poor fruiting in young age
grown in India Wide due to excessive fruit drop
adaptability Scion Biennial in habit Keeping
characters very much quality of the fruits poor
dominant Fruit quality Trees vigorous and
excellent spreading
'Dashehari' Very rich in vitamin C Flavour not stable Biennial
Excellent fruit quality in habit External
Commercial bearing from appearance not very
4th year of planting Good attractive Highly
keeping and canning susceptible to mango
quality Amenable to crop malformation
regulation
'S.B. Chausa' Most delicious fruits Poor fruiting and
available late in the unpredictable bearing,
season Good size and particularly in young age
attractive colour Juicy Trees quite vigorous, show
apical dominance Biennial
in habit Very high
incidence of floral
malformation
'Bombay Green' Earliest among the Highly susceptible to both
commercial types Taste vegetative and floral
and flavour excellent malformation Biennial in
Serves as a good blend for habit Keeping quality of
mango nectar fruits poor
'Alphonso' Most popular in markets Limited adaptability Flesh
abroad Fruits with develops spongy tissue
excellent flavour, shape, Biennial in habit.
size, and colour Very good
keeping quality Very good

variety for canning Flavour

stable.
'Neelum' Appreciably regular type Inferior fruit quality
Good fruits Dwarf under
north Indian conditions
Precocious in bearing
‘Bangalora' Appreciably regular type Fruit appearance not

Very good yield Early impressive Inferior in
arrival in the market from quality Susceptible to
south bacterial spot
'Fazil' Late arrival in the market Abnormally big size
Bulk food Inferior in quality Biennial
in habit
'Banganpalli' Early mango (from the Biennial in habit Fruits
south) Good keeping and some-what flat in shape
canning quality Better
yield
 Apart from table varieties, there are quite a few sucking types characterized
by juicy and soft flesh with fibres.
 These are not yet cultivated on commercial scale but grafted trees are grown
in the orchards of big mango growers.
 Some such varieties are 'Raspoonia', 'Mithwa Sundar Shah', 'Mithwa
Ghazipur', 'Taimuriya', 'Sharbati Begrain', 'Gilas', Nauras', 'Rasgola', 'Hardil-
aziz', 'Cherukurasam' and 'Peddarasam'.
 Fruits of all these varieties except the south Indian ones range in size from
small to medium.
 Further, these varieties are mostly biennial in habit.
 This germplasm of juicy mangoes, as well as of many other less.
 Known seedling sucking mangoes, may get extinct unless propagated and
multiplied by nurseries and popularized for commercial cultivation to cater to
the mango industry .

Polyembryonic Varieties
 The phenomenon of polyembryony, characterized by the formation of more

than one embryo in the seed, is known to occur in a number of mango
varieties growing under different conditions of climate and soil.
 The seedlings arising from the adventive embryos of nucellar origin are highly
uniform.
 These can therefore be used as such for the vegetative multiplication of a
polyembryonic variety.
 If found suitable, they can also be utilized as standard rootstocks for some of
the monoembryonic varieties.
 In India almost all the commercial varieties are monoembryonic, A few that
are polyembryonic are comparatively of little economic value and these are
mostly confined to the west coast (Kerala) of southern India.
 Some of these are 'Bappakai, 'Bellary, Chandrakaran, 'Goa', 'Goa Kasargod',
'Kurukkan', 'Mylepaliumt, 'Olour', 'Nileswar Dwarf' and 'Salem'. Some of the
important polyembryonic varieties grown in the Philippines are 'Cambodiana',
'Carabao', 'Corazont, 'Paho', 'Pahutan', 'Pico', 'Senora' and 'Strawberry'.
 The exact criterion for distinguishing a nucellar seedling from a gametic
seedling in polyembryonic varieties of mango is not yet well established.
 In polyembryonic seed-stone the zygote usually gets degenerated and the
seedlings emerge from nucellar embryos alone.
 Thus there are chances of the sexual embryo being crowded out by asexual
ones in the early stages of embryo development.
 In that case the seedlings emerging will be all nucellar.
 In 'Pico' both the types of embryo develop approximately at the same time
and at the same speed.
 But in 'Olour', 'Carabao' and 'Cambodiana' the egg degenerates and all the
embryos in a mature seed are adventive.
 Uniformity in the colour of emerging leaves of the seedlings may, however, be
a fair indication of their nucellar origin.
 It has been observed that some of the monoembryonic varieties may revert
to polyembryony when grown under different sets of soil and climatic
conditions.
 Some of the Indian varieties which were mostly monoembryonic produced
more than one seedling in the Philippines.
 Similar position was observed with some Indian varieties when grown under
Puerto Rico conditions.
 This may be due to natural crossing of the monoembryonic with the
polyembryonic varieties commonly grown in these regions.
 The hybrids of polyembryonic and monoembryonic types are polyembryonic
under Florida (USA) conditions.
 However, further breeding studies are needed to ascertain the nature of
inheritance of polyembryony in mango.
 Sometimes, seedlings with multiple shoots formed from lateral branches
arising in the axil of the cotyledonary leaves are mistaken for polyembryonic
types.
 However, these can easily be distinguished as monoembryonic or
polyembryonic on the basis of the number of tap roots.

 Single tap root will be a fair indication that it is monoembryonic, whereas

more than one tap root with equal number of shoots will mean that the
variety is polyembryonic.
Coloured Varieties
 Most of the varieties developed in Florida (USA) are characterized by brilliant

red blush on the cheeks.
 It adds to the desirable characteristics of a variety and enhances consumer
appeal.
 However, almost none of the commercial varieties of mango in India has this
component of red blush.
 Suitable varieties of this type can be developed by breeding.
 The varietal wealth of mango in India is huge and a number of varieties are
known to have brilliant red blush on their cheeks.
 Some well-known varieties having red colour are 'Gulabkhas Red'
('Sinduriya'), 'Surekha Calcutta', 'Zafran', 'Husnara' (this has the loveliest red
colour), 'Janardhan Pasand', 'Suvarnarekha', 'Lal Mulgoa' and 'Vanraj'.
 'Sensation' from Florida (USA) is the most brilliantly coloured variety of
mango reported so far.
 Some of these have quite good fruit quality, and it will not be difficult to
combine still better fruit quality with desirable colour by breeding.
Unusual Varieties
 'Chitla Afaq' and 'Croton' are unusual varieties of mango.

 The variegated fruits of the former are of an ornamental nature and serve as
a sort of curiosity. Fruits are small and oblongish with undulated surface.
 It is quite juicy, fibrous and sub-sweet in taste.
 There is also another strain of this variety, which bears variegated fruits of
smaller size.
 Nothing is known about the origin of this peculiar variety.
 The leaves of 'Croton' resemble those of the croton foliage shrub, and the tree
is of ornamental nature.
 The veins in the leaves are depressed and the surface in between them is
raised, presenting a peculiar leathery appearance.
 The fruits are small and oval. It has abundant juice and fibres and is sub-
sweet in taste.
 Another erratic variety of mango is 'Baramasi' or 'Dofasla', which may flower
and fruit twice or thrice a year.
 It has many strains.
 Fruits are, however, of inferior quality. 'Kacha Mitha', unlike other varieties,
can be eaten in unripe form while the fruits are still green, as they lack
acidity.

New Mango Hybrids as Potential Varieties
 The present commercial varieties of mango in India, by and large, bear in

alternate years.
 The only exceptions are 'Neelum' and 'Bangalora', which though inferior in
fruit quality are commercially cultivated in south India, as these are regular
bearers.
 The mango hybridization programme initiated at the IARI has the main
objective of producing a regular-bearing variety, having fruit quality
acceptable to the consumer.
 Of the various hybrids assessed so far, only a few have been found promising.
 Even amongst the hybrids of the same parentage, enormous variation in fruit
size, shape, fruit quality and bearing behavior has been observed.
 This is quite natural in a highly heterozygous plant like mango, and this
highlights the necessity of raising a very large population of hybrid seedlings
of each parental combination to select the desirable ones.
 Among the promising hybrids, only 'No.65', a cross between 'Neelum' and
'Dashehari' has been released in 1971.
 This has been named 'Mallika'.
 Its tree is semi-vigorous.
 It is medium to heavy cropper and has a strong tendency to bear regularly.
 The fruits have an attractive appearance and the average fruit weight is 307 g
compared with 1584 g of 'Dashehari' and 120 g of 'Neelum'.
 The pulp percentage is 74.0 compared with 68 and 59 in 'Dashehari' and
'Neelum' respectively.
 The pulp is fibreless and firm, and the stone is very thin.
 The percentage of total soluble solids is higher (25) than that of 'Dashehari'
(21).
 It has a better keeping quality and also matures later than 'Dashehari'.
 Another variety, Amrapali' has been evolved at. IARI as a result of a cross
between 'Neelum' and 'Dashehari'.
 This was released in 1978.
 It is precocious, distinctly dwarf, highly regular and prolific in bearing.
 It is suitable for high-density orcharding.
 The fruit quality of' Amrapali' compares favourably with its better parent
('Dashehari') in many respects.
 The relatively small fruit size, in comparison to 'Dashehari', is compensated
by other good points which are lacking in the latter, viz. regularity and prolific
bearing, high pulp percentage and total soluble solids.
 The flesh is deep orange-red and has about 2.5-3.0 times more b -carotene
content, which indicates higher vitamin A than its parents.
 Besides, because of the attractive flesh colour, this variety appears better
suited for preparing a good- quality, highly colourful mango nectar, for which
there is considerable demand in the foreign markets.
 Another hybrid 'Ratna' has been evolved at the Regional Fruit Research
Station, Vengurla (Maharashtra), by making reciprocal crosses of 'Alphonso'
and 'Neelum'. It was released in 1981.

 The fruits are large (315 g) and the flesh is firm and fibreless.
 They keep in good condition for about a week.
 It is a regular-bearing variety. Fruits are characterized by excellent taste and
flavour, attractive shape, colour and size, good keeping quality, early
maturity and absence of spongy tissue.
 Average pulp percentage is 78.62, total soluble solids ( oBrix) 23.00, acidity
0.26% and vitamin C 25 mg per 100 g. The tree is moderately vigorous.
The parentage and characteristics of different mango varieties are given

below:
S.no Hybrid Research Parentage Characteristics

Station
1. Mallika IARI, New Neelum x Dashehari Regular bearing, high TSS,
Delhi good colour, uniform fruits,
moderate keeping quality.
2. Amarapali IARI, New Dashehari x Dwarf, regular bearing,
Delhi Neelum. cluster bearing, small sized
fruits, good keeping
quality.
3. Au- F.R.S., Rumani x Mulgoa. Large fruits, good flavour,
Rumani Kodur heavy Mulgoa yielder, flesh
moderately firm.
4. Manjeera F.R.S., Rumani x Neelum. Regular & prolific bearer,
Sangareddy flesh firm and fibreless.
5. PKM-1 H.R.S., Chinnaswarnarekha Regular bearing and good
Periyakulam x Neelum. quality. Fruits in clusters.
6. PKM-2 H.R.S., Neelum x Mulgoa. Regular bearing & good
Periyakulam quality.
7. Ratna F.R.S., Neelum x Alphonso. Regular bearing, free from
Vengurla spongy tissue and fibre.
8. Sindhu F.R.S., Ratna x Alphonso. Regular bearing, stone is
Vengurla thin.
9. Alfazli F.R.S., Alphonso x Fazli. Superior to Fazil. No
Vengurla spongy tissue.
10. Sundar F.R.S., Sardar Pasand x Regular bearing,
Langra Vengurla Langra Resembles Langra
11. Arka IIHR Banganapalli x Regular bearing, flesh free
Aruna Bangalore. Alphonso from fibre & spongy tissue,
pale yellow, moderately
firm, good for mango bars.
Fruits size is big. Plants

dwarf.
12. Arka IIHR Alphonso x Regular bearing, attractive
Puneet Bangalore. Banganapalli skin colour, medium sized,
free from spongy tissue,
good keeping quality, good
sugar acid blend.
13. Arka IIHR Alphonso x Regular bearing, attractive
Anmol Bangalore. Janardhan Pasand. skin colour, free from
spongy tissue, good
keeping quality, good sugar
acid blend.
14. IIHR Alphonso x Neelum. Regular bearing, with
Bangalore. medium sized fruits, free
from spongy tissue, good
pulp colour, excellent skin,
vigorous tree
 In Florida (USA) the trees of Tommy Atkins' come into bearing 3- 4 years
after planting and bear regular, heavy crop up to about 300 kg/tree.
 The fruit is medium to large with orange-yellow ground colour and a bright
red blush.
 The flesh is medium to dark yellow with a good flavour.
 Fruit is resistant to anthracnose but internal breakdown may be serious in
some years.
 The only mutant variety reported in mango is 'Rosica' from Peru.
 It is a bud mutant of the local Peruvian cultivar 'Rosado de Ica'.
 In trials it was found precocious and showed regular bearing, giving good
yield of high-quality fruit.
 Unlike other local cultivars, it did not produce small seedless fruits and it was
monoembryonic.

PRESENT CROPPING PATTERN IN U.P
Mango (Mangifera indica) is the leading fruit crop of India and considered to be the king
of fruits. Besides delicious taste, excellent flavour and attractive fragrance, it is rich in
vitamin A&C. The tree is hardy in nature and requires comparatively low maintenance
costs.
Mango occupies 22% of the total under fruits comprising of 1.2 million hectares, with a
total production of 11 million tonnes. Uttar Pradesh and Andhra Pradesh are having the
largest area under mango each with around 25% of the total area followed by Bihar,
Karnataka, Kerala and Tamil Nadu.
Mango fruit is utilised at all stages of its development both in its immature and mature
state. Raw fruits are used for making chutney, pickles and juices. The ripe fruits besides
being used for desert are also utilised for preparing several products like squashes,
syrups, nectars, jams and jellies. The mango kernel also contains 8-10 percent good
quality fat which can be used for soap and also as a substitute for cola in confectionery.
Fresh mangoes and mango pulp are the important items of agri-exports from India.
India's main export destinations for mango are UAE, Kuwait and other Middle East
countries with a limited quantity being shipped to European market. Although, India is
the largest mango producing country, accounting about 60% of world production, the
export of fresh fruit is limited to Alphonso and Dashehari varieties. India's share in the
world mango market is about 15 percent. Mango accounts for 40 percent of the total fruit
exports from the country. There is good scope for increasing the area and productivity of
mango in the country.

PRODUCTION TECHNOLOGY OF MANGO

SOIL AND CLIMATE
 Both soil and climate of a ecosystem are the important factors which
determine about success or failure of mango crop.
 Therefore one should give atmost importance to these two factors before
establishing a mango orchard.
 Presently mango is being grown in varied types of soil as well as in different
types of climatic conditions across the country.
 While planning a mango orchard atmost importance should be given to take
soil sample and its analysis for pH. nutrient status, EC, water soluble salt
content etc.
 Similarly with respect to climatic conditions temperature, rainfall, wind,
hailstorms and altitude of the given place should be considered especially in
the selection of a variety.
Soils
 Mango grows well on all types of soil provided they are deep and well drained.
 Red loamy soils are quite ideal.
 Alkaline, ill drained and soils with rocky substratum are not suitable for
successful cultivation of mango crop.
 In India, mango is grown on lateritic, alluvial, kankar and other types of soil.
 However, rich, medium and well drained soils give better results.
 Very poor, stony and soils with hard substratum should be avoided.
 The vigour and cropping behavior of a mango tree are affected by the soil
type.
 In our country the best mango gardens are situated on the deep fertile
alluvial soils of the Indo-Gangetic plain.
 On shallow soils of hill slopes, mango trees grow to a large size but the yields
are not satisfactory.
 On the laterite soils of the west coast and of Bidar (Karnataka) the trees are
smaller and sandy loams of Telangana region of Andhra Pradesh India,
produced trees of medium height.
 The red soils of Dharwad (Karnataka) and red laterites of Belgaum and
Ratnagiri (Maharashtra) and Goa Island (India) are the best soils for mango.
 Best quality fruits are produced on soils containing 5 to 10 per cent lime and
sufficient quantities of peroxide of iron.
 Under such conditions fruits develop bright reddish tinge.
 The deep black cotton soils are generally considered not suitable for mango
cultivation, since soils are generally avoided for planting mango plants.
 Such soils need to be reclaimed by leaching out of salts using good quality
water, replacing the harmful sodium from the soil with calcium or by
establishing effective drainage course to avoid salt build up.
 However, these are costly and the expenditure is likely to recur as a
continuous threat of salinity faced year after year.

 The mango growing soils should preferably have a very low total water
soluble salt content of 0.04 to 0.05 per cent.
 Fruit crops are most sensitive than cereals and millets.
 Mango is rated as moderately tolerant to salts with 4-6 dsm-1.
 The fertility of soil is dependant on its physical, physico-chemical and
chemical characteristics.
Physical Characteristics
 Some of the important factors included under physical characteristics of soil

are the slope or contour of the land, soil type, depth of soil and water table.
Slope or contour of the land
 This is an important factor for successful growth and development of mango

crop.
 The land should be slightly elevated with little slope towards the drain.
 The drained and basin shaped areas should be avoided because such areas
collect more rain water and become water logged.
 Such situations lead to poor aeration of roots and the roots may turn black
and rot, ultimately die.
 It is a common experience to see that, those trees that are subjected to
floods or low lying with poor drainage generally die quickly.
 This kind of damage has been noticed in the waterlogged areas of Telangana
in Andhra Pradesh (India). Elevated locations are more ideal for mango
cultivation.
 Soils with too much of slope are proned to erosion and too much of drainage
and such soils also get moisture depletion quickly and require frequent
irrigations.
Soils profile
 The fertile soil is the one that is present in the top 15 cm level.
 It is the cultivated portion of the land.
 Normally the soil profile is studied from top to a depth of 1.8 m or more.
 It is a pre-requisite for assessing the suitability of the soil of any crop.
 The depth, texture, structure and others are also considered.
Depth of the soil
 Mango has very deep and strong root system thus soils for mango should be
quite deep for easy penetration and spread of the root system.
 Soils with a depth of 1.2 m or more are ideal for mango crop. More the depth
of soil, better is the suitability.
 Hard soils, soils poor in depth or soils having hard pan in sub-soil should be
avoided.
 The deep and well drained soils with no impervious layers, allow good depth
and distribution of root system producing trees of standard size, heavy yields
and long life.

Texture
 In India some of the best mango orchards are located in the gangetic plains
of northern India and also on the banks of great rivers of peninsular India.
 The soils in these regions are highly fertile and silty loams or alluvial loams.
 Sandy soils are poor in organic matter content and other plant nutrients, as
such they need to be supplied by heavy manuring.
 Such soils do not provide good anchorage to root system.
 Sandy or gravelly soils have poor water holding capacity.
 While growing mango in such soils, texture of soil should be improved by
periodical application of organic manures like farm yard manure or compost.
 The most desirable soil for mango is one of medium texture, deep and well-
drained.
Structure
 It refers to arrangement of soil particles.

 The structure of the soil in different horizons should be open, granular and
compact structure should be avoided.
 The sub-soil should be friable.
 They should not be impenetrable pans such as clay, Kankarand rocky.
 The presence of a substratum of loose gravel or murumhelps in providing
good drainage.
Root penetration
 It is also a measure of soil aeration.

 The top 1 m soil should atleast permit the penetration of most roots of plants
in plenty.
 Poor drainage is reflected by the poor growth, sickly appearance or death of
plants.
 Mango being a hardy crop, its roots penetrate easily into hard soils like
laterite soil and the plant grows luxuriantly.
 Many such mango gardens grown on lateric soil can be seen in west coast of
India and more particularly in Konkan region of Maharashtra, Goa and coastal
Karnataka.
Water table
 A constant water table is more preferred for good growth and development of
mango crop.
 During any part of the year water table should remain constant and should
never fluctuate.
 For mango the water table should always be at a depth of 1.80 to 2.40 m.
 If water table is too high then feeder roots will be submerged with water for a
long time leading to chloratic patches on leaves.
 Though the plant may not die but remain unhealthy and growth of the plant is
adversely affected.

Chemical Characteristics
 The chemical characteristics include nutrient status, soil reaction and salt
content of soil.
Nutrient status
 Classification of soils with regard to mango has been done only to certain
extent.
 Nutrient uptake by mango differs with the variety, age of the plant, soil type
and management.
 In general, a crop producing 15 t/ha removes 100 kg N, 25 kg P 2O5 and 100
kg K2O.
 A definite corelation exists between nitrogen, phosphorus, potassium and
calcium status of soils and yield of mango.
 This has been revealed by a preliminary survey of soils conducted in areas of
best mango gardens in Bihar.
 In Tamil Nadu, it was noticed that presence of peroxide of iron in the soil
increased the vigour of trees and sweetness of fruits.
 Most of the mango-growing soils in India have a low soluble salt content,
ranging from 0.04 to 0.05 per cent, whereas the total P 2O5 varies from 0.06
to 0.0605 per cent, and available K2O from 0.008 to 0.0087 per cent.
Soil reaction
 The soil reaction or the soil pH affects the growth of mango trees to a certain
extent.
 Highly calcarious soils having large quantities of lime nodules are considered
poor for mango cultivation.
 Being highly alkaline, young plants are subjected to burning.
 Such soils are rich in sodium and become impenetrable to water.
 The presence of small amounts of kankar in neutral or slightly alkaline soils
upto pH of 7.5 may not harm the tree.
 A range of 5.5 to 7.5 is ideal for mango growing.
 The soils should preferably have a very low total water soluble salt content
(0.04 to 0.05%).
Climate
 Mango is grown in both tropical and sub-tropical conditions.
 It can tolerate a wide range of climatic conditions.
 For growing mango on a commercial and profitable scale the temperature and
rainfall have to be with in a clearly defined range.
 In addition to altitude, temperature, rainfall and the wind velocity also
influence growth and production of mango. Mango thrives well under humid
and dry conditions.

 It requires good rainfall during its growing season i.e. June to October and
rainless, dry weather from November onwards.
 Rainy or cloudy weather during flowering favours the incidence of powdery
mildew disease and leafhoppers.
Altitude
 The climate of India is more suitable for successful growth and development
of mango crop.
 As a result one can see large number of mango gardens in almost all parts of
the country.
 Altitude of a place is one of the important features of the climate which
determines good growth of the crop.
 The plant grows luxuriantly and yields well from sea level to 1000 m above
mean sea level.
 However, for commercial cultivation of mango crop 600 m altitude is ideal.
 As the altitude of the place increases over and above 1000 m from MSL the
growth and productivity of the crop are poor.
 The altitude has a definite role on the time of mango flowering.
 It has been observed that an increase in every 12 m altitude, flowering is
retarded by four days.
 Similarly for each degree latitude, south or north of the tropics, flowering is
delayed by four days.
Temperature
 Climatic conditions particularly temperature, also govern the flowering time

and ripening time of fruits.
 Mango starts flowering early in Bihar, Bengal and eastern Uttar Pradesh due
to onset of high temperature early in the season.
 Fruit ripening is also earlier in these regions than in north-western parts.
 In the south under moderate temperature conditions even during winter the
flowering may start in September or as late as November.
 At Kanyakumari some of the varieties flower and fruit twice a year.
 This ks known as off-season bearing which may primarily be conditioned by
the differences in night and day temperatures and also humidity.
 The annual mean temperature at which mango thrives best is around 26.7 0 C.
 The optimum growth temperature for mango is 23.9 0 - 26.70C.
 Temperature plays a direct role on the flowering, fruit set and fruit
development in mango.
 Under Bangalore (India) conditions mangoes use to flower during November-
December months during early 80s and is now shifted to late January.
 This may be due to diurnal variation in temperature and relative humidity.
 When atmospheric temperature was high, fruits exposed to direct sunlight
were normally affected with spongy tissue disorder.
 Air temperature of over and above 40.5 0 C develops spongy tissue in Alphonso
mangoes.

 Exposure of fruits on western side is more dangerous as the fruit on that side
getting direct sun rays for longer period are more likely to have spongy
tissue.
 Though fruit splitting in mango is a very rare phonomenon, it is related with
variation in maximum and minimum temperature and relative humidity
between day and night time.
 Under Bangalore conditions fruit splitting was around 2 per cent, specially at
later stages of fruit development in varieties like, Langra and Amrapalli.
 It may be due to variation in day and night temperature and relative
humidity.
 After fruit splitting secondary infection occurs in the split portion of the fruit
making it unfit for consumption.
Rainfall
 It is not the quantum of rainfall but the timing which is of importance in

growing mango.
 In India, mango grows equally well both under low and heavy rainfall of 25-
250 cm annually.
 However, with the annual rainfall of 75 cm and above it can be grown with
little or no irrigation.
 One of the Pre-requisites for successful growing of mango is the absence of
rain during the flowering time.
 Rain at flowering not only washes away the pollen, which adversely affects
fruit set, but also encourages greater incidence of mango hoppers, mealy
bugs and diseases like powdery mildew and anthracnose, which damage the
crop sometimes completely.
 Cloudy weather with resultant increased humidity in the atmosphere also
encourages greater incidence of such pests and diseases.
 This also interferes with the activity of pollinating insects, thus adversely
affecting fruit set.
 In areas of excessive rainfall and high humidity even during the time of fruit
maturity, as in Assam, commercial mango growing may not be profitable due
to the attack of fruit fly.
 If high temperature, rainfall and humidity persist throughout the year, there
will be no distinct phases of vegetative growth and flowering in the mango
tree and bearing will be poor.
 In the coastal region of Kerala, which has restricted export of mango to the
USA, mango gets infested with stone weevil.
Frost
 Mango is adversely affected by frosts and freezes if not properly protected.

 The damage depends on several factors, such as the age of the tree, moisture
content of the soil, condition of growth, timing, severity and duration of the
frost.
 Generally, young trees with immature wood and those having active growth
are affected more severely than the well-grown trees with mature wood and
those in dormant condition.

 Trees identical in growth and age and growing on dry soils are also severely
damaged as compared to those growing in wet land.
 The irrigation raises the soil temperature and provides protection against mild
frosts.
 Early and late frosts cause more damage than the mid-season frosts of the
same severity.
 The trees are affected more severely by the former as they are not fully
dormant, while in the latter case damage occurs owing to reinitiation of
growth and tenderness of the tissues.
 Front injury is exhibited through bark splitting, but this is not visible in the
young plants.
 Oozing of gum from stem bark, death of new shoots, charred appearance of
leaves and burning appearance of developing fruit buds are the other
symptoms of frost injury.
 If the temperature is below1.1 0 C, the mango plants are adversely affected by
frost.
 A short spell of -3.3 0 C and consequent longdrawn out cold spell led to the
drying out of the young shoots and leaves of mango plants, killing the tree
from the top down to a point where the bark was thick and the sap moved
very slowly.
 The young mango trees in vigorous growth may be injured seriously at 00 C.
 The minimum temperature of -0.6 to 00 C for 1 hr 15 min for 2 consecutive
days resulted in appreciable damage to mango trees.
 All 1-year-old plants, though protected, were killed completely.
 Similarly, all 2-year-old plants were found adversely affected and some of
these could not survive. Four-year-old plants were partially affected.
 Differentiating and exposed fruit buds in bud-break and bud-burst stages
were killed outright.
 The turned blackish and dropped down.
 For protection against frosts, the young mango trees should be covered fairly
early and the thatchings should be removed only when the danger is over.
 Some growers remove the covers too early, with the first warming up of
temperatures after winter; but the trees are likely to suffer if late frosts occur.
Wind
 Exposure to strong winds, whether hot or cool is harmful to mango crop.

 In fact high velocity of wind affects mango trees in several ways.
 Winds of high velocity lead to quick evaporation of water from the soil and
thus reduce moisture availability which is very much necessary for ideal
growth and development of the plant.
 Mango trees normally assume a dome shaped top and are less prone to wind
damage, such as, breaking of limbs, branches, fruit drop etc.
 Strong winds, gales or storms blow away the branches, leaves or panicles and
sometimes fully grown trees also get toppled.
 It is more so in the areas adjuscent to coast or open areas that are not fully
protected with windbreaks.
 Dwarf mango varieties like Amrapali, Rumani and Kerala Dwarf are less prone
to wind damage compared to tall and huge trees like Pairi and Langra.

 High velocity of wind may uproot the whole tree.

 This problem is commonly noticed in areas frequently affected with heavy
cyclone specially in Nellore, Krishna, Ranga Reddy and Viskhapatnam districts
of Andhra Pradesh and Kanyakumari district of Tamil Nadu.
 Fruit drop at various stages of its growth can be noticed due to high velocity
of wind.
 Under Bangalore conditions wind velocity of more than 120 km per hour
damaged the Pairi variety mango trees by breaking the limbs.
 At later stages of fruit development this problem was severe due to heavy
weight of the fruit.
 This necessiates the raising of live, thick and strong windbreaks around the
mango orchard.
 Seedlings of Casuarina, silver oak or Accasia are some of the ideal windbreaks
for mango garden.
 These wind breaks may compete with the mango crop for nutrients and
moisture.
 Thus a trench of half a meter width and half to one meter depth should be
dug open between the mango tree rows and windbreak.
Hailstorms
 Occurrence of hailstorms is a natural phenomena and it causes partial or total

loss of mango crop.
 The hailstorms occur sporadically and that to during the pre-monsoon
showers.
 The damage caused to fruit is by physical hitting of hailstorms, which leads to
rupture of tissue and such areas get discoloured and start rotting.
 Secondary infection by fungus starts sometime after the physical damage.
 Affected fruits do not ripe and are unfit for consumption.
 Such fruits are not even fit for pickling.
 There is hardly any method to protect this damage.

PLANTING TIME
Propogated vegetatively by inarching or budding in situ in the nursery, either by using
Forkert or by using the T-method. The beginning of the monsoon in light-rainfall areas
and the end of the monsoon in heavy-rainfall regions are the most suitable periods for
inarching or budding. Recently, veneer-grafting has been found to be the best method of
mango propagation. Grafted plant are ready for transplanting in the field after six to
twelve months. Select straight-growing grafts and set them in pits filled with soil mixed
with farmyard manure (45 kg) and afertilizer mixture containing 0.225 kg of N, 0.45 kg of
P and 0.225 kg of K per pit. The planting-distance is 7.5 to 9 metres in poor
shallow soils and 15 to 17 metres in deep fertile soils. The beginning of the monsoon in
low rainfall areas or the end of the monsoon in heavy rainfall tracts is the best time
for planting. The graft-joint should be at least 15 cm above the ground

MANURING AND FERTILIZATION
Manuring mango plant starts right from planting operation in the orchard. Liberal
applications of welldecomposed
organic manure can be given each year to create proper soil physical environment and
on account of several other beneficial effects.
Age of the Fertilizer Dose/Plant /Year
Plant
(Years)
FYM (kg ) N (g) P (g) K (g)
1 5 100 50 100
2 10 200 100 200
3 15 300 200 300
4 20 400 300 400
5 25 500 400 500
6 30 600 500 600
7 35 700 500 700
10th onwards 50 1000 500 1000
Entire dose of the FYM and half dose of N, P and K should be given during monsoon
while the balance half is applied during the end of monsoon. Before the application of
fertilizers, the weeds should be removed from basins. The mixture of recommended
dose of fertilizers should be broadcast under the canopy of plant leaving about 50 cm
from tree trunk in old trees. The applied fertilizer should be amalgamated well up to the
depth of 15 cm. To increase fertilizer use efficiency, fertilizers should be applied in 25 cm
wide and 25-30 cm deep trenches dug around the tree 2 m away from trunk.

The application of micronutrients is not recommended as a routine. Need based

supplementation's are essential when these become limiting factor for production. It is
advisable to apply micronutrients through foliar sprays.
IRRIGATION
 Success of mango orchards depends upon availability of rain or artificial

irrigation during critical periods of tree growth and fruit development.
 Irrigation requirements are governed by various factors such as soil type,
climate, root distribution etc.
 There are some other specific characteristics of mango and these
characteristics should be taken into consideration to judge the irrigation
requirements of mango.
1. The deep and well spread root system of mango plant.
2. Fruit-bud differentiation takes place in terminal shoots of eight to ten
months.
3. During fruit-bud differentiation and vegetative phase requirements are
antagonistic.
4. The fruit quality depends upon moisture content in soil during fruit
development and maturity.
5. The irrigation requirements of young and non-bearing orchards differ
from the bearing orchards.
Irrigation in Young and Non-Bearing Orchards
 The principal object of irrigation of young and non-bearing orchards is to

boost fast and vigorous growth of the plants.
 In initial stage the root spread of the plants is limited.
 Light irrigation at frequent intervals is required to wet the soil.
 The non-bearing trees 4-5 years of age are irrigated at weekly interval.
 The interval of irrigation depends upon tree age, soil and climate.
 For the first six months after planting, interval should be 2 to 6 days, for 6 to
12 months old plant at weekly interval and 7 to 20 days till the plants attain
bearing age.
 In light soil irrigation frequency is more than in heavy soils.
 During winter, the irrigation is specially required for protection against frost.
 In heavy soils, frequent irrigation causes damage to root system and stem so it should
be avoided.
 But the interval should not be too long so that plant faces moisture stress and the
growth and spread is checked.

Irrigation in Bearing Orchards
 The irrigation of bearing orchards at regular intervals (10 to 15 days) is prime

necessity during fruit set and for full fruit development.
 It is helpful in attaining full fruit size and reducing fruit drop.
 But to obtain good flowering, the irrigation during winter months (2-3
months) flower bud differentiation should be stopped.
 Irrigation during this period promotes vegetative growth, which will be
detrimental to flowering.
 In North India 3-5 irrigations are required starting from February (at panicle
emergence stage) to May (at full fruit size) at 15 days interval.
 In light soils, the interval of irrigation would be high during hot, dry and windy
weather than in cold and calm atmosphere.
 The annual precipitation in most of mango growing regions varies from 100 to
250 cm.
 The most of these regions require little irrigation.
 Irrigation in mango orchards, whether it is young, non-bearing or in bearing stage,
generally depends upon soil, climate, root system etc.
Principles of Irrigation
Irrigation in Relation to Soil and Climate
 The irrigation requirements of mango are closely related to soil and climate of
the orchard. The fine textured deep and well drained soil generally found in
Indo-gangetic plains, red soils of Dharwar and the laterite soils which have
the property of retention of water, require less irrigation.
 Very fine textured and sticky soil, like black cotton requires no irrigation.
Other groups of soils like light and medium textured require adequate surface
irrigation, provided they are well drained.
 Any type of soil having water table upto 3 metre from surface requires no
water as the roots of mango tree travel to this depth in search of water.
 Irrigation in mango is also associated with climate including humidity, rainfall
and temperature. Mango orchards situated in humid tropics do not require
irrigation irrespective of soil type while under dry climate having low humidity
and high temperature, irrigation is needed at 15 days interval.
Irrigation in Relation to Root System
 Mango tree has deep, well spread and extensive root system in most of the
soils.
 The main root develops secondary roots that go to sub-soil layer.
 The one set of root system is found in the first 60 to 90 cm of the soil.
 This extensive type of root system helps the mango tree for its success and in
most of the situations only light surface irrigation is sufficient.

 This extensive root system of mango draws and gets the moisture from far
and wide.
 In some odd conditions, the extensive root system development is checked by
hard pan rock, stony layer or the dwarfing rootstock used in grafting.
 In this situation root zone is kept restricted and ultimately it restricts the
vegetative growth of plant.
 Trees under such situations require more frequent irrigation to get good yield
and quality fruits.
Irrigation in Relation to Fruit Bud Differentiation
 The carbohydrate accumulation in mango is accompanied by fruit bud

differentiation and at this time there is no active growth, so little or no
carbohydrate is utilized by plant.
 Irrigation promotes vegetative growth under favourable climatic conditions.
 Therefore, it is suggested that during fruit bud differentiation period irrigation
of mango bearing plants should be stopped, otherwise irrigation during this
period converts fruit/flower bud into vegetative bud which ultimately
adversely affects the fruit yield.
Irrigation in Relation to Fruit Set, Size and Quality
 Fruit set in mango does not have any relation to soil moisture unless the soil
moisture is deficit for longer period.
 However, soil moisture influences the fruit size, quality as well as the drop of
immature fruits.
 During fruit development period, under hot and dry climate, the irrigation
prevents the drop of immature fruits.
 The moisture deficit in soil brings early maturity to fruits.
 So regular and normal irrigation to plants during fruit development and
maturity period improves the quality of fruits.
 The fruits are of better size and more juicy from irrigated plants than those
from tree under deficit soil moisture.
 Therefore, regular and timely irrigation of bearing plants becomes necessary.
Methods of Irrigation
 A number of irrigation systems like basin, ring, furrow, flood, sprinkler and
drip are employed.
 Each system has advantages and disadvantages as one system may be
suitable for one set of conditions but unsuitable for another.
 Therefore, proper selection of the irrigation method is important for better
orchard management practices.

Basin Method
 In this system of irrigation, small circular basins are made around the tree
trunks.
 These basins are connected with each other through a straight channel.
 The water passing through these channels touch the tree trunk directly.
 Such type of flow from plant to plant may cause damage and manures and
fertilizers may be washed away with water and deposited at the end of the
channel.
 The disease present in one plant may spread to other plants. In this way it
increases the infection.
 The effective root zone is not properly irrigated. Therefore, this system is
considered as defective one.
Modified Basin System
 This system is similar to that of basin system except that instead of circular
ring, the rectangular shape basin having bigger size is made.
 This system is also not adopted on large scale.

Ring System
 This system is an improvement over previous systems.

 The irrigation channel is made between two rows of mango trees.
 Here the basins are kept small having circular shape.
 The individual basin is connected by sub-channel to the channel formed
between two rows.
 Due to small size of basin, adequate amount of water is not accommodated
which is sufficient for plant requirement.
 It is the disadvantage of the system.
Modified Ring System
 This system is exactly similar to that of ring method.

 The only difference is the size of the ring.
 Here the ring is made upto the spread of plant canopy, which accommodates
sufficient water, required by tree.
Furrow Method of Irrigation
 Here the 2-3 furrows are made along the row on both sides.
 This system is suitable for the places where the flow of water is so regulated
that it moves with slow speed.
 Here the plants are irrigated through lateral movement of water.
 Although this system is good but not adopted at large scale.

Flood Irrigation
 This system is adopted in such orchards where sufficient water is available.

 Here entire area of orchard is wetted and meets the water requirement of
tree and suited best to the extensive root system of mango.
Trickle or Drip System of Irrigation
 This system is applied in those orchards where the water is in limited quantity
and available water is used more judiciously.
 Here the irrigation to the mango plants is applied through drippers/emitters
connected through microtube to the lateral.
 The laterals are connected to sub-main or main line in which water is supplied
through a pumping unit from the source.
 Generally, for young mango orchards two drippers of 81/ha are placed at a
distance of 1.0 m on lateral line.
 The full grown trees are supplied water with double lateral lines and two
drippers on each lateral line are placed at 1 to 1.50 m distance.
 The young mango plants require 9-12 litre/day/plant water for better growth.
 The plants of 3-6 years, 6-10 years, 9-12 years and full grown trees require
approximately 30-35 litre, 50-60 litre, 80-90 litre and 120 litre/day/plant.
 This system has several advantages such as plant attains quick growth, water
saving, weed control, labour saving, easy nutrient application and increase in
yield of good quality fruits.
 The only disadvantage is the high initial cost of installation.
PLANT PROTECTION
 Different monitoring tools like pheromone traps, light traps, coloured sticky
traps.
 Preserved specimens of pests, natural enemies, infested plant portions as
identification tools.
 Bird perches.
 Seed dressing chemicals and seed dressing machines.
 Seeds of Resistant varieties.
 Ecofriendly insecticides like Neem products and bio-fungicides like
Trichoderma sp.
 Natural enemies like Trichogramma egg cards, and microbial preparations of
NPV & Bt.
 Soft and target specific pesticides.
 Bait preparations.
 Good plant protection equipment.
 Finally mostly farm based renewable resources that can enhance the recycling
phenomenon of ecosystem should form part of IPM strategy.

Mango is prone to damages by a large number of pests, diseases and disorders. The
recommended control measures for most important and common among them are briefed below.
MANGO HOPPERS
Two sprays (at panicle emergence and at pea size of fruits) with carbaryl (0.15%) monocrotophos
(0.04%) or phosphamidon (0.05%).
Mealy Bugs
As prophylactic measures plough inter-spaces in November and dust 2% methylparathin @200

g/tree near the trunk and fixing 20 cm wide 400 gauge polythene strips around the trunk with
grease applied on the lower edge (in January) Two sprays with monocrotophos (0.04%)at 15
days intervel is necessary, if presence of mealy bugs are noticed.
POWDERY MILDEW
Two or three sprays of wettable sulphur (0.2%) or Kerathane (0.1%) or Bavistin (0.1%) or Calixin
(0.1%) at 10 to 15 days interval.
ANTHRACNOSE
Two sprays of Bavistin (0.1%) at Fortnightly intervel.
MALFORMATION
One spray of 200ppm NAA in October followed by deblossoming at bud stage in December -
January.
Fruit Drop :
(1) Regular Irrigation during fruit development

(2) Timely and effective control of pests and diseases
(3) Spraying 20 ppm NAA at pea size of fruits.

i) PEST ii) INSECTS iii) DISEASES
Pest Management
Fruit Protection
Wrapping or bagging of fruits is practiced in many areas because of the following:
 Minimizes incidence of fruit fly and other fruit insects

 Minimizes disease (fungal) infection
 Reduces incidence of mechanical damage
 Paper used serves as absorbent for latex flow during harvest
 Results to cleaner fruit skin and more attractive light green color
 Provides an estimate of harvestable fruits per tree
In general, bagging is recommended to protect fruits from pests and to reduce spraying of
insecticides. This practice is done when fruits are about chicken’s egg size (55 to 60 days after
flower induction)
Insect Pests
1. Mango leaf hopper
Damage: Sucking of plant sap causes withering and drying of tender shoots, flowers
and very young fruits. In the process, insect secretes sticky fluids (honeydew) that
promotes development of sooty mold, fungal disease.
Control: Spray recommended chemicals starting from flower/bud formation to fruit

setting. Confidor is effective against hoppers.
2. Mango tip borer
Damage: Shoots wilt and terminal parts die. If infested, panicles break and the flowers
shed off.
Control:
o Prune dead branches to discourage spread of insect. Burn parts that are
affected.

o Since the adults start to destroy the flowers from the bud emergence to
elongation, it is necessary to spray insecticides to protect these stages especially
during hit months. Insecticides used for mango hopper control are also
recommended for tip borer.
3. Twig cutters
Damage: This is very destructive during the dry season. When present, the number of
flowers that will be formed is reduced. The most visible indication of the problem is the
presence of dead twigs and leaves in the canopy.
Control:Pruning and burning e dead branches to discourage spread of insect. Protect

flushes from adults by spray application of insecticide.
4. Pulp weevil
Damage: This is a unique pest since the larvae of the insect feed inside the fruit and
destroy the pulp, yet the peel has no visible damage even up to harvest. The insect is
present only in some parts of Palawan.
Control:
a. Pruning of crowded mango trees allowing light to penetrate in the canopy is

unfavorable to the weevil. Dead or overcrowding branches should be removed.
b. Keep each tree free from weeds, fallen leaves, fruit droppings and other debris.
Cultivation of soil is advantageous since this exposes and kills the weevil hidden
in the soil after harvest. Burn infested fruits to eliminate sources of infestation
during the next fruiting season.
c. For chemical control, Cypermethrin at 50 ml/100 li water provides good
protection against the weevil. Fenvalerate and Carbaryl are also effective against
the pest. The insecticide should be applied at 14 days interval from fruit set to
full development of the fruits.
Note: Insecticides are not effective once the pest is inside the fruit.
2. Mango fruit fly
Damage: Adults lay eggs on mature fruits and larvae feed on the flesh. Affected fruits
drop to the grown and are easily contaminated by microorganisms.

Control: Bagging, collection and proper disposal of fallen fruits and harvest at the
proper stage of maturity. If chemicals have to be used, spray at 90 or 110 days after
induction.
3. Mealy bugs
Damage: Attack newly-flushed leaves, flowers and fruits and suck vital plant saps.
Affected parts turn yellow, dry up and eventually fall.
Control:Removal of infested fruits, flowers and leaves. Spray insecticides to kill ants
associated with mealy bug.
4. Capsid bug
Damage: Attacks young leaves, twigs and fruits. Saliva of the insect is very toxic and
the site of the puncture is marked by sunken blister. The lesions turn brown after 24
hoursbecoming black and scabby in 2-3 days. Infected young fruits fall prematurely.
Locally, the damage is called ‘kurikong’ or ‘armalite’ or ‘buti’.
Control:Prune trees before induction, underbrushing areas around the tree, spray
insecticide late in the afternoon and remove alternate hosts like cashew, guava and
cacao.
5. Mango cecid fly
Damage:Adults, which are mosquito-like in appearance, lay eggs on new flushes. The
larvae mine the leaves producing galls or swelling of tissues. Heavy infestation results to
wrinkling of the leaves; the leaves remain yellow in color. Close examination of the
leaves shows dark green, circular galls randomly distributed on the leaf blade.
Control:
a. Prune or cut infested leaves and burn.

b. Practice orchard sanitation. Underbrush weedy areas since adults stay in these
areas.
c. Spray either Sevin, Decis, Karate or Stingray (3-4 tbsp per 16 liters water) to
minimize damage.

6. Scale insect
Damage: In nurseries, leaves of grafted mangoes are readily infested with scale insects,
causing them to dry and fall. On bearing trees, high populations of the insect cause
blackening of canopy due to the growth of the fungus ‘sooty mold’. Affected leaves
become covered with thin, black papery film which produces unsightly appearance. In
addition, affected branches are deformed producing gall like protruberances.
Control:
a. Young scale insects are carried and distributed by red ants to different parts of
the tree. To prevent infestation, destroy ants by spraying Malathion at 1 ½ tbsp
per 16 liters water, Decis at 1-5 tbsp per 16 liters water or Karate at ¾ - 1 ½
tbsp per 16 liters water.
b. Prune and burn heavily infested plant parts like branches and leaves. This should
be followed by spray application of insecticides recommended for this pest and
application of high dose of nitrogen.
Important Diseases
1. Anthracnose
Damage: This is the most prevalent and destructive disease of mango both in the field
and after harvest. Symptoms are exhibited not only on the fruits bust also on flowers and
leaves.
Prevention and Control:
a. Field sanitation
b. Prune infected branches, burn them and bury the trash
c. Schedule flower induction after the rainy season or during the dry months
d. Include insecticide and fungicide when spraying flower inducer
e. Wrap the fruits 50-60 days after flowering to protect them from pests and
diseases.
f. After harvest, practice hot water treatment
2. Stem end rot
Damage:This is another post-harvest disease of mango and appears during storage and
transit. The disease occurs only in ripened fruits.

Control Measures:
a. During harvest, leave one centimeter pedicel attached to the fruit to avoid too
much latex staining. The casual organism germinates and grows in the presence
of latex.
b. Pack mangoes in boxes of two layers to avoid injury due to compaction
c. Do not use organic materials during packing
3. Scab
Damage: The disease occurs in nurseries and during moist weather. Damage occurs
while fruit is still green
Control Measures:The methods of control are similar to that of anthracnose. However,

scab is effectively controlled using copper fungicide.
4. Gummosis
Damage: This fungal disease causes stem bleeding, crown and root rot. Infection may
start during the seedling stage and may appear during both dry and wet season.
Control Measures:
a. Plant in well-drained soil.

b. Disinfect nursery sites before planting with methyl bromide, Chloropictin or other
fungicides
c. Avoid too close planting to allow aeration and ventilation.
d. Remove dirt, weeds or trash
e. Avoid dumpy soils for long duration at the base of the trees.
f. Cultivation to aerate the soil is necessary to reduce fungal infection
g. Prune crowded branches
h. Foliar spray of ethyl phosphate metaxyl ot prosethal at 2g per liter water every
80 days
i. Drench infected parts, exposed damage and cover with slurry of fungicide
5. Sooty mold
Damage:The causal organism (fungus) develops in the presence of honeydew excreted

by insects like hoppers, scales and mealy bugs. As such, it stains the fruits and makes
them look dirty and unattractive.
Control Measures:Spray insecticide to kill hopper, scales and mealy bugs. Bag fruits at
60 DAFI.

Integrated Pest Management
This involves the following practices:
a. Planting of healthy seedlings.

b. Proper land preparation and cultivation. This includes clearing and removal of infected
plant residues in the field and exposing the soil to direct sunlight. This will help eliminate
soil-borne pathogens.
c. Proper irrigation and drainage to avoid water logging and reduce water-borne diseases.
d. Correct distance of planting and row orientation. This will allow maximum sunlight
penetration, aeration and ease of farm operations such as pest and disease control,
cultivation, plowing, smudging, fertilizer application, harvesting, etc.
e. Introduction and maintenance of natural enemies and other biological control methods
like entomophagous fungi against mango hoppers. Intercropping with trees that can
repel harmful insects and serve as wind breaks.
f. Application of recommended fertilizers and soil conditioners, maintain the right pH of 6-7.
g. Practice of clean and sanitary culture. This includes pruning, weeding, thinning,
cultivation and burning of infested debris.
h. Using insecticides and fungicides derived from plant extracts like neem, china berry and
custard apple.
i. Use of baits and light traps for fruit pest (fruit fly and borers).
j. Monitoring of pest population and application of pesticide only when necessary.
k. Combine cultural, biological and chemical means to minimize pests.
Land Preparation
Summer Ploughing
 Summer ploughing improves soil structure due to alternate drying and

cooling. Soil permeability is increased by breaking the compacted layers.
Tillage improves soil aeration which helps in multiplication of micro
organisms. Organic matter decomposition is hastened resulting in higher
nutrient availability.
 Increased aeration also helps in degradation of herbicide and pesticide
residues and harmful allelopathic chemicals exuded by roots of previous crop
or weed. It also helps in reducing the soil dwelling insect pests. In view of
several benefits summer ploughing could be taken up at optimum moisture
level.
 Frequent harrowing has to be avoided as it results in destruction of soil
structure. Tillage at improper moisture level is to be discouraged as it also
damages soil structure and leads to development of hard pans.
Shallow Ploughing

 It is generally followed by the most of the farmers repeatedly at the same

depth (12-15 Cm). As a result of this hard pans are created, which inhibits
the penetration of roots in deep rooted crops.
 Eg: Cotton roots grow to a depth of 2 Mts. in deep alluvial soils without any
pans, when hard pans are present they grow only upto hard pan (5 - 20 cm).
But shallow ploughing is practiced to open the soil crust to increase the
receptivity of rainfall.
Puddling
 " Making soil impermeable by manipulating and compacting it in standing

water, which reduces its apparent specific volume, thus facilitates
transplanting." As a result of puddling, an impervious layer is formed below
the surface which reduces deep percolation losses of water.
Levelling
 Levelling is the tillage operation in which the soil is moved to a establish a

desired soil elevation stage. Due to levelling the use of water and fertilizer
efficiency increases effectively.
Harrowing
 Harrowing is a secondary tillage operation which pulverizes, smoothens and

packs the soil in seed-bed preparation and control weeds.
Conservation Tillage
 The main objective is to conserve soil and moisture .Conservation tillage is an

operation that is designed to maintain roughness of a field surface and leave
most of the previous crop residues on the surface while providing a suitable
seed-bed and weed control for the next crop.
 This roughness reduces water run off and soil erosion.
Ridges and Furrows
 A long, row ridge of earth with gently sloping sides and a shallow channel
along the upper side, to control erosion by diverting surface run-off across the
slope instead of permitting it to flow uninterrupted down to slope.
 EG: Sugarcane, Sunflower, Vegetable crops.
Bunding

 It is the process of forming an artificial earthern embankment made across

slopping agricultural land to cut short lengthy soil slopes and reduces run-off
and erosion.
 These bunds are also formed along the contours across the slope of land in
the low rainfall regions to conserve soil moisture.
Equipment
Summer Indigenous plough (peddamadaka Rayalaseema) Mould board

Ploughing plough, Disc plough, sub-soil plough, chisel Plough.
Shallow Country plough, Rotary Plough.
Ploughing
Puddling Tractor drawn implements, APAU Puddler.
Harrowing Disc harrow, Blade harrow, indigenous blade harrow (Guntaka).
Ridges And Ridge plough, Ridge former (Ridger).
Furrows
Bunding Bund former, Spade.
Sowing
Methods of Sowing
Broad Casting
 Seeds are spread uniformly over well prepared land and is covered by
ploughing or planking. It is most primitive method of sowing crops. The
broadcasting has severaldisadvantages.
 Seeds fall at different depths when broadcasted resulting in uneven stand.
1. It requires more seed rate.

2. Seeds fallen deep in the soil may not germinate.
3. Due to broadcasting excess competition at certain areas and no competition
at all in other areas takes place in the field. So, yield returns will be
decreased.
4. Water use efficiency and fertilizer efficiency will be decreased.
5. There is no possibility of controlling weeds by inter cultivation.
Drilling
 To overcome the problems of broadcasting drilling the seeds in lines has come
into practice. Weeds can be controlled economically by inter cultivation in line
sown crops. In addition, drilling or line sowing facilitates uniform depth of
sowing resulting in uniform crop stand. Seed rate can be considerably
reduced drilling.
Planting

 When individual seeds or seed material is placed in the soil by manual labour,
it is called planting.
 Generally crops with bigger sized seeds and those needing wider spacing are
sown by this method. Eg : Cotton, Maize, Potato, Sugarcane, etc.
Transplanting
 It is the process of planting seedlings in prepared main field. Small seeded

crops like Tobacco, Chillies, Tomato, etc. are to be sown shallow and
frequently irrigated for proper germination. Taking care of the germinating
seed or seedlings which are spread over large area is a problem with regard
to application of water, weed control, pest control etc. Therefore, seeds are
sown in a small area called nursery and all the care is taken to raise the
seedlings.
 The advantages of transplanting saving in irrigation water, good stand
establishment and increase in intensity of cropping. In respect to paddy the
nursery is raised in small puddled plots and later transplanted in the main
field at required spacing.
Seed Rate
 The quality of seed required for sowing in a unit area of land. It is usually
expressed in kg/ ha.
Spacing
 The distance between crop row ( inter-row spacing) and between plants
within the row (intra - row spacing) is referred as spacing. It is expressed in
Cms.
Plant Population
 Number of plants maintained in an unit area of land is known as plant

population/ density. Establishment of optimum plant population is essential to
get maximum yield. When sown densely competition among plants is more
for growth factors resulting in reduction of yield.
 Yield per plant decreases gradually as plant population per unit area is
increased. The plant population density vary with the type of soil and crop.
Optimum plant population density has to be maintained for securing
maximum yield.
Nursery Raising
 When more than one crop is to be grown in an year on the same piece of
land, the time occupied by each crop has to be reduced.
 The seedling growth in the early stages is very slow. Seedlings need extra
care for establishing in the field because of their tenderness. Small seeded
crops are to be sown shallow and frequently irrigated for proper germination.

 Taking care of the germinating seed or seedlings which are spread over large
area is a problem with regard to application of water, weed control, pest
control etc. Therefore, seeds are sown in a small area called nursery and all
the care is taken to raise the seedlings.
Transplanting
Method
 Transplanting is usually done manually. In case of rice it is also done

mechanically with transplantor provided the nursery is raised through dapog
method.
Time
 For achieving good results from transplanting, the seedlings are to be

transplanted at optimum age and at proper depth. The age of seedlings for
transplanting depends on crop and seasonal conditions.
Equipment
For Sowing
Country plough (Akkadi), Seed drill, Ferti-cum-seed drill, Mechanical seed drillare
generally, used.
Inter Cultivation
 It is an operation of soil cultivation performed in standing crop. It is also

called as inter culturing. It facilitates good aeration, and better development
of root system.
Weeding
 Weeding is the process of eliminating competition of unwanted plants to the

regular crop in respect to nutrition and moisture. So that crops can be grown
profitably. It also facilitates other operations like irrigation and fertilizer
application. The advantages of weeding are
1. Conservation of soil moisture.

2. Reduced competition for nutrients and water.
3. Purity of seed can be maintained.
Earthing Up
 It is the process of putting the earth or soil just near the base for certain
crops like Sugar cane, Cassava, Papaya, Potato, etc. to give support to the
plants.
 Sugarcane, Papaya, Banana - To avoid lodging

 Cassava, Potato - To provide more soil volume for the growth of tubers.
Vegetables - To facilitate irrigation.
Ridges and Furrows
 It is also included in inter cultivation and generally done at the base of the
crop to provide extra support against lodging and also provide soil volume for
better growth. It also facilitates uniform spread of moisture during operation
of irrigation.
Other Operations
 Certain other operations like gap filling, thinning and propping are required as
part of inter cultivation operations. In crops like Cotton, Paddy, the gap filling
is done in missing areas of the planted main field to maintain optimum
population .
 Like wise thinning is also practiced in direct sown crops like Jowar, Chillies, to
avoid over crowding and to maintain uniform plant stand. In crops like
Sugarcane,betelwine, Grapes propping is necessary to support the main crop
establishment.
Equipment
 Ploughs, blade harrow and weeders.

 Weeding : Weeders ( Meesala Guntaka ), Metla Guntaka, Danthi, Star-
weeder, Japanese rotary weeder.
Earthing Up : Country plough, Spade.
Harvesting
 It is an operation of cutting, picking, plucking, digging or combination of these

for removing the useful part or economic end product, part from the plant.
Time
 Crops can be harvested at physiological maturity or at harvest maturity. Crop

is considered to be at physiological maturity when the translocation of
photosynthates are stopped to economic part. If the crop is harvested early,
the produce contain high moisture and more immature grains.
 The yields will be low due to unfilled grains. Late harvesting results in
shattering of grains, germination even before harvesting during rainy season
and breakage during processing. Hence, harvesting at correct time is
essential to get good quality of grains and higher yields.
Methods

 Harvesting is done by either manually or by mechanical.
Manually
 Manual harvesting is practiced by cutting crop with sickle or knife. In some

crops like Sugarcane, Millets, Paddy the crop is cut with sickles and knives.
 In some crops like Groundnut, tuber crops the plants are pulled and economic
parts are separated. In other crops like Cotton, Chillies, and fruits the picking
is practices to remove the economic parts like kappas, pods and fruits etc.
Mechanically
 The combines are used to perform several operations such as cutting the
crop, separating the grain from straw, cleaning the grain from chaff and
transporting grains to the storage tank. Now a days the harvesting is
exclusively for harvesting crops like Paddy and threshing paddy are used.
Machines are now available for separating pods from the plants and also for
shelling pods (decorticators) in respect to Groundnut crop.
 Likewise machines are available for threshing sunflower heads, shelling of
castor capsules and sowing of grain.
Drying and Processing
 Drying is a process by which moisture content from grain is reduced to safe

limit. Drying is done either by using solar energy or by artificial heating.
 Processing is the conversion of the produce into a more finished condition
before it is offered for sale.
Cleaning
 The removal of foreign and dissimilar material by washing, screening, hand-

picking, aspiration or any other mechanical means is known as cleaning. It is
required to maintain the quality of the produce.
Equipment
 Harvesting: Sickle, knife, combines, harvesters

 Threshing: Bullocks, Tractors, and Decorticators etc.
 Drying, Dryers.
Post Harvest Field Management
 After harvest of the crop, the remnants of the plant viz. Straw, stubbles,
leaves, etc. are ploughed into soil to decompose, there by providing source of
organic matter for the next season crop.

 In some places the flocks of sheep are housed (penning) during night time.
So that the excreta is collected on the field which is also a good source of
organic nutrients.
 The left over stubbles, plant residues in crops like Cotton, Chillies, Maize,
Sunflower etc. may be burnt as part of soil sterilization as to reduce
population of harmful microbes and soil dwelling insect pests.
 In crops like Paddy the stubbles may be removed by ploughing after harvest
to eliminate hibernating stem borer population. Field bunds may be trimmed
to avoid hibernating grass hopper egg masses.
Harvesting and Yield:
The orchard starts bearing from sixth year onwards and the economic life of a mango tree
exceeds 35 years.
Yield of fruits varies considerably according to the variety, climatic conditions, plant
population etc. On an average, the yield ranges from 5 to 9 t/acre. Grafted plants start
bearing early.

REJUVENATION OF MANGO ORCHARD
In general, 40-45 years old mango trees exhibit decline in fruit yield because of dense and
overcrowded canopy. The trees do not get proper sunlight resulting in decreased
production of shoots. New emerging shoots are weak and are unsuitable for flowering
and fruiting. the population of insects and pests builts up and the incidence of diseases
increases in such orchards. These unproductive trees can be converted into productive
ones by pruning with the technique developed at the Institute.
Intermingling, diseased and dead branches are removed. Thereafter undesirable branches
of unproductive trees are marked. At the end of December, these marked branches are
beheaded at 1.5 to 2.0 meter from distal end and the cut portions are pasted with copper
oxychloride solution. During March-April, a number of new shoots emerge around cut
portions of the pruned branches. Only 8 to 10 healthy and outward growing shoots are
retained at proper distance so that a good frame-work is developed in the following years.
These rejuvenated trees are fertilized with 2.5 kg urea, 3.0 kg single superphosphate and
1.5 kg muriate of potash per plant. The half dose of fertilizers is applied in the month of
February and the other half at the end of June. the plants are irrigated at an interval of 15
days especially in the months of April, May and June for healthy growth of new shoots.
In the first week of July 150 kg of compost per tree is also applied. Unwanted emerging
new shoots are regularly removed to maintain the tree canopy and avoiding recrowding
of the branches. It also helps in getting proper nourishment to retained shoots. After two
years of pruning new shoots come into bearing and the yield of fruit increases gradually.
Thus, old and unproductive trees are convered in to productive ones.

MARKETING OF MANGO

GRADING
Grading is mainly based on the size, colour and maturity of the fruits. While grading,
smaller fruits are separated from the larger ones in order to achieve uniform ripening.
Immature, overripe, damaged and diseased fruits are discarded in the process of grading.
The fruits are generally harvested early in the season at a pre-mature stage to capture
early market. Such fruits are ripened by uniformly dipping in 750 ppm. ethrel (1.8ml./l.)
in hot water at 52±20 C for 5 minutes. within 4-8 days under ambient conditions. Mature
fruits are ripened with lower doses of ethrel for uniform colour development.
PACKING
Mango fruits can be packed in three ways:
 With stems removed:- If the stems are removed, initial spurt of sap would
burn the fruit, leaving a blemish that will develop during storage and transport.
Sap burns must be avoided. The stems should be clipped short, while holding the
fruit with the stem end down. Fruits can be placed on the de-sapping bench and
allow them to drain for 20-30 minutes until the sap flow has stopped.
 With stem attached: care should be taken while handling these fruits so that
stems are not accidentally broken.
 Telescopic tray of 450x290x105 mm: These trays are robust and

protect fruits well. A plastic cup insert, called a plix liner, is used, which acts as a
packing guide and also ‘nests’ the fruit. For better looking, fruits can b e placed
with stem end down and convex curve up. This position also prevents any sap that
oozes after the fruit has been packed from spoiling the appearance of the fruit.

Generally, wooden boxes are used for packing and transportation of mango fruits.
Under dynamic transport conditions, nails come out due to vibration and puncture the
fruits, which result in bruising, decay and less price realization of fruits. Carton
fiberboard boxes of 5 kg and 10 kg should be used to avoid the nailing problems. As
cushioning material for the packaging of fruits, low-density polyethylene (LDPE) lining
had been found beneficial as it maintains humidity, which results in lesser shrinkage
during storage. Wrapping of fruits individually (Unipack) with newspaper or tissue paper
and packing in honeycomb structure helps in getting optimum ripening with reduced
spoilage.
TRANSPORTATION
After harvesting, fruits are hand-packed in single layer fiberboard trays. For larger fruits,
different depth of trays should be used. Trays should be packed in the manner so that
fruits hold each other firmly in place, with no movement when the lid is closed. A
carton can lose around 400 g in transit resulting in a very loose pack at the market.
After transit a standard carton should weigh 6.5 to 7 kg.
STORAGE
One of the most important problems in the fruit industry is that, in general, the period
when the market demand is the greatest is not usually the period when the production is
the heaviest. In the latter period, surpluses far exceed the off-take capacity of the usual
markets. This is particularly so in mango where regular, annual crops are so rare that in
the years of heavy crops, the growers are often forced to resort to distress sales. Long
time storage under such conditions is inevitable. Further, with the expansion of fruit
processing industry, storage is becoming an important factor in the operation of the
processing plant at a uniform rate.
Cold storage and application of skin coatings to control the ripening processes and reduce
aging and water loss have been investigated in mango in India in the past two decades, to
develop efficient storage practices. Kirpal Singh et al (9) found that the optimum
temperature for cold storage of Totapuri (Bangalora) mangoes was 42–45° F at 85–90 per
cent R.H., the storage life being seven weeks. Although the loss in weight was the least at
35–38°F, this temperature range caused more wastage by low temperature injury and
fungus diseases. According to Gandhi (1) fully mature Alphonso mangoes could be
stored at 45–48°F for seven weeks but below this range, the fruit is injured resulting in
failure to ripen properly when shifted to room temperature. Mathur and Subramanjam (4)

investigated the effect of a fungicidal wax coating on Badami (Alphonso) mangoes. The
study was made of fruits dipped in aqueous solutions of fungicidal wax emulsion
containing 1.7, 2.2 and 2.7 per cent solids and 5 per cent ortho-phenyl-phenol, and stored
at 79–86°F and R.H. 55–87 per cent. The physiological loss in weight was found to
decrease with increasing quantities of solids in the wax emulsion. At the end of 20 days
storage, the percentage wastage due to disease was significantly lower in wax emulsion
with 2.7 per cent solids. This treatment increased the storage life in non-refrigerated
storage about 50 per cent. Sing (10) in his book has reviewed the work done on cold
storage of mangoes in India and at Trinidad. The main points brought out in the review
are that different varieties required different storage temperature below which chilling
injury occurred. Fruits kept in perforated polyethylene bags ripened very steadily at low
temperature but unpacked mangoes suffered badly from immediate rotting on removal
from cold storage, due probably to chilling injury. Several varieties, found otherwise
quite suitable for cold storage showed chilling injury at 40–45°F. According to Singh
(10) different varieties showed a variation in the critical temperature which lies between
40–45°F and wastage due to chilling may be avoided by keeping the fruits above this
range.
MARKETING
Marketing of the produce is mainly controlled by intermediaries like
Wholesalers and commission agents.

STUDY ON IMPROVING SHELF LIFE OF MANGO

A hypobaric storage system was developed to evaluate the storage life of mangoes under
tropical conditions taking into consideration the pressure, temperature and humidity of
storage conditions. The effects of these variables as well as pretreatments such as
precooling and waxing on the ripening and quality of mangoes were evaluated based on
firmness, total soluble solids, weight loss, decay, chlorophyll content and skin color
change.
The results revea1ed that low pressure storage markedly delayed the ripening of fruit.
Storage pressures of 100 and 60 rom Hg at 13°C were found to be most effective where
the storage life of mangoes was extended up to 4 weeks. A temparature of 20°C was also
observed to be effective for low pressure storage at pressures not lower than 150 mm Hg.
In this case the storage life of mangoes was prolonged to 2.5 weeks. However, the
qualify of stored fruit was lower than at 13oC All fruits stored at suba1mospheric
pressure at 20oC and 13oC respectively riped 1 to 2 days and 4 to 5 days after they were
transferred to shelf life at 31°C. The fruits softened slmilarly, but firmer-frults were
observed when stored at lower pressures. Chemica1 waxing treatment was
capable of retaining chlorophyll up to 20 days of storage but injured the skin after 20
days storage at high concentration wax treatmenta and ndmded the ripening process of
mango after remova1 to room temperature conditions.
Brown color dewIopment on the skin during storage resulted in an undesirable
appearance on the samples.
Precooling treatment was found to be an effective method to prolong the storage life. At a
30°C precooling temperature, loss In firmness, loss in chlorophyll, sugar accumulation,
increase in pH, and weight loss was observed to be higher than at 15°C precooling,
Mangoes precooled to 15°C with low concentration (below 0.5%) chemical treatment
were kept for up to 30 days in storage without loss in quality after ripening.
*Associate Professor of Post Harvest Technology and Visiting Faculty respectively,
Division of Agricultural and Food Engineering. Asian institute of Technology, Bangkok
10501, Thailand.

PACKAGING POLICY OF MANGO
Mango Packaging
Farmer's mango orchards are often spread out over a wide area. Damage may occur when
mangoes are transported from the orchard to the packing station or collection point. In
Indonesia, the packaging technique to prevent mechanical damage still uses bamboo baskets.
The objective of this research was to develop a suitable packaging method for Harumanis
mango for short- and long-distance transportation. The packing method tested for short-
distance transportation compared the traditional farmer/trader method (a bamboo basket with
a capacity of 30-50 kg) with a rigid plastic basket with a capacity of 20 kg. For long-distance
transport, bamboo baskets, cartons and rigid plastic baskets, each with a capacity of 19 kg,
were tested. Transportation was in trucks with a capacity of 4000 kg, and the packages were
piled into four layers. The tests were repeated six times. Bamboo baskets were of two kinds;
one without partitions and the other with a wood partition. For short-distance transportation
(5-40 km), bamboo baskets with a capacity of either 30 kg or 50 kg, and rigid plastic baskets
with a capacity of 30 kg, all caused mechanical damage.
Cardboard Cartons Gave Best Result

One-day monitoring after long-distance transportation (Pasuruan-Jakarta) showed the least
mechanical damage when mango were transported in cardboard boxes (7 %), followed by
rigid plastic baskets (11%), bamboo baskets with wood partitions (33%) and bamboo baskets
without partitions (56%), in that order. For healthy fruits kept in storage, there is no
difference between the four types of packaging, in terms of quality and storage life. The best
packaging method, especially for long-distance transportation, is cardboard cartons.

BUYERS EXPECTATION
In the backdrop of expected bumper mango crop this season, the Uttar Pradesh
government is keen to augment mango exports from the state. To seek the
cooperation of industry, the UP Agricultural Marketing Board (Mandi Parishad) is
organising a buyers’-sellers’ meet in Mumbai next month.
The meet to be hosted by Mandi Parishad and UP State Horticultural Cooperative

Marketing Federation (Hofed) in the first week of April will be attended by the
country’s top mango exporters, primarily based in Andhra Pradesh and Maharashtra.
“We will seek inputs from exporters to help us increase mango exports from UP and
also consider their demands for acceptance,” Parishad director Rajesh Kumar Singh
told Business Standard.
According to preliminary estimates, mango production in UP is likely to touch almost

300,000 tonnes this season, up from 50,000 tonnes last year. The state produces 300-
400 varieties of mango and the total acreage is touted at 17,000 hectares.
Besides, Dussehri mango, primarily grown in the Malihabad region of Lucknow, has
been registered under the Geographical Indication (GI) Act.
The Parishad has also proposed to set up an irradiation plant in Lucknow to facilitate
mango exports to the USA.
“We plan an irradiation plant in Lucknow to sanitise mango meant for export to the
US. Our application is pending for approval before the Bhabha Atomic Research
Centre,” Singh informed.
Irradiation is a method of sterilising and disinfecting food using ionising radiation to

kill micro-organisms and insects, which also increases its shelf life. Mango export to
the USA is subject to irradiation treatment. The plant, likely to cost Rs 5 crore, could
be used for disinfecting other food items during the mango lean season, Singh added.
Indian mango is mainly exported to the Gulf and South East Asian countries
including Singapore. However, exports from Pakistan are giving tough competition to
the domestic varieties due to its proximity to the Arab world, which substantially cuts
transportation costs.

FRUIT PROCESSING INDUSTRY OF MANGO

INTRODUCTION OF
FRUIT PROCESSING INDUSTRY
The installed capacity of fruits and vegetables processing industry has increased from
1.1 million tonnes in January 1993 to 2.1 million tonnes in 2006. The processing of
fruits and vegetables is estimated to be around 2.2% of the total production in the
country. The major processed items in the fruit and vegetable segment are fruit
pulps and juices, fruit based ready-to-serve beverages, canned fruits and vegetables,
jams, squashes, pickles, chutneys and dehydrated vegetables. Some recent products
introduced in this segment include vegetable curries in retortable pouches, canned
mushroom and mushroom products, dried fruits and vegetables and fruit juice
concentrates.
The fruits and vegetable processing industry is highly decentralized, and a large
number of units are in the cottage, household and small-scale sector, having small
capacities of up to 250 tonnes per annum. Since 2000, the food processing industry
has seen significant growth in ready-to-serve beverages, fruit juices and pulps,
dehydrated and frozen fruits and vegetable products, pickles, processed mushrooms
and curried vegetables, and units engaged in these segments are export oriented.
Exporters Of Fruit & Vegetables
(Quantity in MT, Value in Rs Mn)
2001-02 2004-05 CAGR
Quantity Value Quantity Value Quantity Value
Dried & Preserved Vegetables 209157.8 5371.5 351034.3 7657.5 18.8 12.5
Mango Pulp 76735.18 2413.4 90988.6 3008.6 5.8 7.6
Pickles & Chutney 38758.97 1203.4 67193.29 1205.8 20.1 0.1
Other Processed Fruits & Vegetables 61332.39 2017.4 80760.5 2755.3 9.6 10.9
Total 385984.3 11005.7 589976.7 14627.2 15.2 9.9
Source: Ministry of Food Processing Industries, Annual Report 2005-06

The domestic industry has to change its preference in favour of processed foods.
Consumption of value added fruits and vegetables are low compared to the primary
processed foods, and fresh fruits and vegetables. The inclination towards processed
foods is mostly visible in urban centers due to a high purchasing power.
A remarkable push can be given to this sector by strengthening linkages between

farmers and food processors. The poor and weak linkage between farmers and
markets, as well as, farmers and processing companies has brought about
inefficiencies in the supply chain and encouraged the involvement of middlemen
leading price rise to the products. The Government of India’s National Agriculture
Policy envisages the participation of the private sector through contract farming and
land leasing arrangements which not only assures supply of raw material for
processing units, but also a market for agriculture produce, accelerate technology
transfer and capital inflow into the agriculture sector.
Innovative practices like contract farming in wheat practiced in Madhya Pradesh by

Hindustan Lever Ltd and by Pepsi Foods Ltd in Punjab for tomatoes, food grains,
spices and oilseeds are some successful examples of contract farming in India, which
changed the farming landscape and promoted the cultivation of processable variety
of farm produce this will certainly power the fruits, vegetables and grain processing
industry. Besides such initiatives, fiscal incentives and tax concessions will also give
impetus to the sector. The five-year 100% tax exemption announced by the
Government in the finance year 2005 was one such incentive for upcoming fruits and
vegetable processing units.

Some of the key constraints identified by the food processing industry

include:
 Poor infrastructure in terms of cold storage, warehousing, etc

 Inadequate quality control and testing infrastructure
 Inefficient supply chain and involvement of middlemen
 High transportation and inventory carrying cost
 Affordability, cultural and regional preference of fresh food
 High taxation
 High packaging cost
In terms of policy support, the ministry of food processing has taken the
following initiatives:
 Formulation of the National Food Processing Policy

 Complete de-licensing, excluding for alcoholic beverages
 Declared as priority sector for lending in 1999
 100% FDI on automatic route
 Excise duty waived on fruits and vegetables processing from 2000 – 01
 Income tax holiday for fruits and vegetables processing from 2004 – 05
 Customs duty reduced on freezer van from 20% to 10% from 2005 – 06
 Implementation of Fruit Products Order
 Implementation of Meat Food Products Order
 Enactment of FSS Bill 2005
 Food Safety and Standards Bill, 2005
Apart from these initiatives, the Centre has requested state Governments to
undertake the following reforms:
 Amendment to the APMC Act

 Lowering of VAT rates
 Declaring the industry as seasonal
 Integrate the promotional structure
Horticulture Based Industries (Fruit and Vegetable Processing)
Under this, the following schemes are covered:

Plan
B.E. 1999- R.E. 1999- B.E. 2000-

S.No. Scheme
2000 2000 2001
Assistance for setting up/expansion/up gradation of Food

1. 1.50 1.00 0.35
Processing industries
Assistance for manpower development in food processing

2. 3.00 2.00 2.70
industries
Generic Advertising on processed foods and for providing

3. 3.00 1.00 4.60
marketing assistance
Assistance for setting up of Demonstration Unit/Pilot

4. 2.00 0.35 1.50
Project
5. Assistance for Strengthening of Backward Linkages 1.00 1.00 0.90
Total Plan 10.50 5.35 10.05
(Rs in Crores)
Non-Plan

B.E. R.E. B.E.

S.No. Scheme
1999-2000 1999-2000 2000-2001
1. Continuous Inspection of Fruit Products 0.54 0.54 0.55
2. Establishment Fruit Products Control Order 0.33 0.33 0.37
3. Consultancy Service Cell 0.06 0.06 0.08
Total Non-Plan 0.93 0.93 1.00
Total Plan/Non-Plan 11.43 6.28 11.05
Under the Horticulture based Industries, the following schemes were implemented during the year 1999-2000:-
(1) Assistance for setting up/expansion/up gradation of food processing industries
The Ministry provides assistance for setting up/expansion and modernization of food
processing units including modernization of pulse milling units. Financial assistance is in
the form of loan/grant-in-aid. During 1999-2000 approval for assistance has so far been
accorded to 16 units. Plan fund utilization under this scheme during 1997-1998 and 1998-
1999 was Rs.3.55 crores and Rs.3.46 crores respectively.
(2) Assistance for Manpower Development in Food Processing Industries
One of the components of the scheme relates to providing assistance for setting up of
Food Processing & Training Centres (FPTCs) in rural areas. The scheme envisages
financial assistance in the form of grant for purchase of plant and machinery as well as
seed capital. Such centers can be both single product line and multi product line. While
for single product line, the assistance is limited to Rs.3 lakhs (Rs.2 lakhs for plant and
machinery and Rs.1 lakh for seed capital), for multiproduct line, it is Rs.9.50 lakhs
(Rs.7.50 lakhs for plant and machinery and Rs.2.00 lakhs for seed capital). Central and
State Government Organizations, Educational & Technical Institutions, Non-Government
Organizations and Co-operatives are eligible for assistance. During 1999-2000, assistance
for setting up 20 FPTCs (9 single product line and 11 multi product line) has been
released.
The scheme also envisages training of persons engaged in traditional meat processing
activity, in-service workers and unemployed persons. During 1999-2000 assistance has
been extended to institutes for imparting training to 40 candidates on pork production,
processing and marketing in the State of Assam.
The scheme also envisages financial assistance for imparting training in flour milling
technology. Plan fund utilization for this scheme during 1997-1998 and 1998-1999 was
Rs.0.81 Crores and Rs.2.18 Crores respectively.

(3) Generic advertising on processed foods and for providing marketing
The Scheme aims at building awareness among consumers about the advantages of
processed foods and their quality assurance mechanism both through (a) generic
advertisement and publicity and (b) market promotion campaign for new product mix and
brand name support. During the year 1999-2000 advertisement through various media is
being undertaken. Plan fund utilization for the scheme during 1998-1999 was Rs.0.90
crore.
(4) Assistance for setting up of demonstration units/pilot project
The scheme envisages financial support for setting up demonstration units in respect of
new products that are coming up. Financial assistance is proposed to be accorded for
setting up 100 mini pulse processing units. Plan fund utilization during 1998-1999 was
Rs.0.35 crore.
(5) Assistance for strengthening of backward linkages
The scheme aims at encouraging the concept of backward linkages between the
processors and the farmers. The objective of this scheme is to increase capacity
utilization of fruits and vegetable processing as well as grain and coarse grain by ensuring
regular supply of raw materials through contract farming. The farmers are ensured
remunerative prices by creating direct linkages between farmers and processors. The
processing companies are required to supply high quality seeds/fertilizers/pesticides and
technology to contracted farmers along with necessary extension work. The group of
contracted farmers shall not be less than 25 in number. The financial support under this
scheme is as grant in the form of reimbursement up to 5% of the total purchases made by
processors in a given year limited to Rs.10 lakhs per year for a maximum period of three
years. During 1999-2000 assistance has been provided to three such units and a few other
cases are under process. Plan fund utilization for this scheme during 1997-1998 & 1998-
1999 was Rs.0.44 crore and Rs.0.35 crore respectively.
FRUIT PROCESSING
Fruits have special significance to human beings as protective food. They are rich
source of mineral and vitamins in diet. India produces a variety of fruits such as Apple,

aonla, banana, citrus, grapes, guava, jackfruit, litchi, mango etc. Fruit are available only
for a limited period during the season hence, they need to be preserved for
consumption during off season. Fruit based processing units are pulps, beverages
concentrate slices, frozen products, pickles, jam and jelly.
The recent development in fruit processing are IQF process for freezing which
require less time to freeze, development of retortable pouches in place of tin can which
improved product quality, aseptic processing for superior quality of products, osmotic
process which removes 30 to 50 percent water without heating and development of
new products such as aonla based herbal products, oil less pickle, dehydrated ripe
mango slices, fruit bar, cereal flakes, baby foods and blends. There are tremendous
possibilities in export market. Fruit based exportable processed products are pulp,
slices, concentrate, powder, pickles, jam, confectionary products such as candied fruit,
glazed fruit, toffee and aonla based medicinal products. The technique for processing of
fruits are given
MANGO PROCESSING
Mango is the king among the tropical fruits and greatly relished for its succulence,
exotic flavour and delicious taste. India is the principle mango growing country in the
world. The most important mango growing states are Uttar Pradesh, Andhra Pradesh,
Bihar, West Bengal, Orissa, Kerala and Maharashtra other mango growing states include
Tamil Nadu, Gujarat, Karnataka, Madhya Pradesh and Punjab.

Mango processing is a traditional activity and products like pickle, chutney, murabba are
consumed throughout the year. Every region has its own taste or liking and a care has to
be
taken to understand it and accordingly the recipe has to be finalised.
Compliance with FPO and PFA Act is necessary.

MARKET POTENTIAL
Indians are fond of table enrichers, which are regularly used along with the main course
as
well as snacks. Apart from individual households, restaurants, eateries, roadside dhabas,
clubs, hostels, caterers etc. are the bulk consumers. There are some branded products
available in the market but they are costly. The real competition would be from the age-
old
practice of making pickles or chutneys or murabba domestically. Many Indian
households
make these items during the season. But this practice is gradually disappearing due to
changing lifestyles, hassles of making these items and their availability throughout the
year
from market. There are many variants of these products and with certain change in the
ingredients, taste differs. Hence, it is imperative to cater to the regional palate.
MANUFACTURING PROCESS
It is very well standardised. In case of pickles, unripe mangoes are washed and cut into
small
pieces and then salt and turmeric powder is applied on it and then these pieces are sun-
dried
for couple of hours. Then mango pieces and other ingredients like methi powder, spices
etc.
are thoroughly mixed with edible oil and finally packing is undertaken. Mango chutney is
prepared after washing mangoes and cutting them into small pieces. Then they are
cooked
with spices and after adding sugar and vinegar, it is packed. Murabba is prepared from
pieces of mango. These pieces are soaked in lemon water for couple of hours and then
washed. Then they are cooked with sugar syrup at around 60-65O C and packed. along
with
sugar syrup after cooling. Removal of seed and process waste account for 35% loss.
CAPITAL INPUTS
Land and Building
There is no need to undertake construction by purchasing land. Instead, a readymade

premise of around 100 sq.mtrs. with 2 or 3 rooms would be sufficient for production,
storage
and packing. A provision of Rs. 2.50 lacs is made.
Machinery
Majority of the operations are manual and therefore, production capacity is primarily
determined by market. Processing of 6 tonnes per month for a period of 8 months would
require following facilities:
Miscellaneous Assets
Other items like furniture and fixtures, storage racks, packing tables etc. shall be required
for which a provision of Rs.35, 000/- is made
Utilities
Total power requirement shall be 2 HP whereas water required for washing of mangoes
and
potable and sanitation purposes shall be about 800-900 ltrs. per day. Around 3 gas
cylinders
shall be required every month.
Raw Materials
The most important raw material will be good quality unripe mangoes. Most of the areas
of
Bihar & Jharkhand produce mangoes and procuring around 6 tonnes every month is very
easy. Mangoes will be available for about 5 months and stock for remaining 3 months
shall
have to be maintained. Pieces of mangoes should be kept in salt and lime water during
the

fag-end and after drying them, they should be preserved for 3 months to make pickle and
chutney. Murabba can be manufactured during season only and stock of finished goods
should be kept. Other materials like salt, spices, edible oil, sugar etc. shall be available
from
local market. The standard packing could be 500 gms. for each product and preferably
food
grade plastic bottles should be used. Other materials like labels, corrugated boxes, box
strapping etc. shall be required. Proper arrangements should be made for packing
materials.
DETAILS OF THE PROPOSED PROJECT

Building
A readymade premise of around 100 sq.mtrs. may be bought. The price is taken as
Rs. 2.50 lacs.
Machinery
An expenditure of Rs. 97,000/- is expected as explained earlier.
Miscellaneous Assets
A provision of Rs.35, 000/- is made under this head as narrated earlier.

Preliminary & Pre-operative Expenses
There will be certain pre-production expenses on travelling, registration, establishment

and
administrative expenses, interest during implementation, trial run expenses etc. A
provision
of Rs.40, 000/- would take care of these expenses.
Working Capital Requirements
There will not be much stock during season whereas during off-season, there will be
stock of finished goods. Retailing will be done with the help of small retailers. Bank may
find it difficult to finance as per standard norms. Hence, it is assumed that the bank would
extend combined pre and post sales facilities of Rs. 50,000/- and promoters would
contribute Rs.50, 000/- towards margin
money.

Financial assistance in the form of grant is available from the Ministry of Food
Processing
Industries, Govt. of India, towards expenditure on technical civil works and plant and
machinery for eligible projects subject to certain terms and conditions.
PROFITABILITY CALCULATIONS
Production Capacity & Build-up
As against the processing capacity of 6 tonnes per month, the actual utilisation is
assumed to
be 65% in the first year and 75% thereafter.
Sales Revenue at 100%
Processing of 6 tonnes every month would result in production of about 4 tonnes.

Assuming
selling price of Rs. 50,000/- per ton for each product, total sales will be Rs. 16.00 lacs
during
a period of 8 months.
Raw & Packing Materials required at 100%
Utilities
Total cost of utilities at 100% activity level for a period of 8 months will be Rs. 20,000/-.
Selling Expenses

A provision of 15% of total sales is made towards selling commission, transportation,

publicity, free sampling, etc.
Interest
Interest on term loan of Rs. 3.60 lacs is calculated @ 12% per year assuming total
repayment
in 4 years including a moratorium period of 1 year whereas interest on working capital
loan
is computed @ 14% every year.
Depreciation
It is computed on WDV basis @ 10% on building and 20% on machinery and

miscellaneous
assets.

PROJECTED PROFITABILITY

LEVERAGES
Financial Leverage
= EBIT/EBT
= 1.76 ÷ 1.31
= 1.34
Operating Leverage
= Contribution/EBT
= 3.31 ÷ 1.31
= 2.53
Degree of Total Leverage
= FL/OL
= 1.34 ÷ 2.53
= 0.53

The IRR is around 17%.
Some of the machinery suppliers are
Delight Engg. Works, Lane no. 8, Asalat Pura, Moradabad-244001.

Tel No. 2498398/1687, Fax: 2194378
Nagpal Bros., C-127, Phase II, Mayapuri Industrial Area, New Delhi-110064.
Tel No. 25400407/02631
Flora Engg. Corporation, 28 A, Phool Baug, Rampura, New Delhi-110035.
Tel No. 25415335/920
Eastend Engg. Company, 173/1, Gopal lai thakur Rd., Kolkata-700035.
Tel No. 25773416/6324

Most important varities there season and mango products
The most important varieties grown in different states and their season of
harvest is given in Table 1.
Table 1. Mango varieties and their harvesting season

State Variety Harvesting season

Uttar Pradesh Dashehari June - July
Chausa June end - July end
langra June - July

Bihar Fazli July - August
West Bengal Fazli July - August
Andhra Pradesh Swarnarekha March - April
Baneshan April - June

Maharashtra Alphonso April - June
Tamilnadu Neelum September - October
Baneshan April - June

Goa Fernandin April - June
Gujarat Kesar May - June
Alphonso April - June

Orissa Banganpalli (Baneshan) April - June
Banglora (Totapuri) April - June

Karnataka Alphonso May - July
Totapuri April - July
(a) Chemical Composition of ripe fruit

Variety, maturity, size, soil fertility, region and season influence the chemical
composition of the fruit. Because of the differences between varieties, only the range of
variation of the physical and chemical components of fruits is given in Table 2.

Table 2. Chemical composition of mango fruits
Component Value
Moisture 76 - 86 (%)
Pulp 50 - 70 (%)
Total soluble solids 14 - 24 (%)
Acidity 0.15 - 0.5 (%)
Minerals 0.4 - 0.6 (%)
Vitamin A 4522 - 5200 IU
Vitamin C 30 -100 mg
Caloric Value 50/100 g
(b) Processing of raw mango

Raw mango fruits are processed into various products such as slices,
pickles, chutney and amchoor. The process for these are given below:
(i) Slices:
Raw mango slices serve as the base product for pickles, chutneys and amchoor. Slices
are preserved in different ways .
Slices in brine
Raw mature mango fruit Washing Removing of stem Slicing Cutting
into small pieces through dicer Storing of pieces in cemented tank under brine of 15
percent salt containing citric acid (2%) and acetic acid (2%) Maintaining the salt
percentage by adding more salt with time of storage and covering the slices completely
under the brine.

The other technique mentioned below can also be used for preserving
the slices for about 3 months.
Raw mango fruit Washing Removing of stem Slicing/ Cutting of either

peeled or unpeeled fruit of desired thickness Dipping of slices in potassium
metabisulphite solution (300ppm or 0.7g/lit of water) for 5 minutes Draining of slices
and air dried Mixing with powdered salt properly Filling into flexible
pouches/container Storage for about 3 to 4 months Utilizing for making desired
products.
(ii) Pickles:
Pickles can be prepared in various ways such as with salt, with oil and
sweet pickle.
Pickle with salt
Recipe:
Mango slices 1kg, Salt 200g, Chillies (powder) 10g, Fenugreek 10g, Black pepper
10g, Cardamom 5g, Cumin 10g, Asafoetida 5g, Clove (head less 6 in number).
Technique:
Raw mango fruit Washing Peeling with the help of peeler to remove outer
green skin Cutting into 4 quarters either by machine or manually Removing
stones Curing mango pieces with salt under the sun for 2 - 3 days Mixing with all
spices Storage.

Pickle with oil
Recipe:
Mango pieces 1kg, Salt 120g, Garlic chopped 100g, Ginger chopped 50g,
Fenugreek powder 25g, Turmeric powder 25g, Red chillies 25g, Black pepper 30g,
Nigella seed 15g, Aniseed powder 25g, Asafoetida 2g, Mustard oil 350ml, Glacial acetic
acid 10ml.
Technique:
Raw mango fruit Washing Peeling with the help of peeler to remove outer
green skin Cutting into 4 quarters either by machine or manually Removing
kernal Curing mango pieces with salt under the sun for 2 - 3 days Heating oil and
cooling Mixing spices in little oil Mixing with mango pieces Little heating
Addition of glacial acetic acid Filling into container Addition of remaining oil
Capping Storage.
Sweet mango pickle
Recipe:
Sliced mango 1kg, Salt 120g, Red chillies, Cumin, Cardamom (large), Aniseed,
Black pepper, Coriander powder 10g each, Clove 6 in number, Sugar / jaggery 500g.
Technique:
Raw mature mango Washing Removal of stem Peeling with the help of
pillar Slicing Removal of kernal Mixing slices with salt Mixing with spices
Mixing with sugar Packing in clean strelized bottles Capping Storage.

(iii) Chutney
There are two types of mango chutney i.e. sweet and hot.
Sweet chutney
Recipe:
Raw mango grated slices 1kg, Sugar 1kg, Salt powder 50g, Onion chopped 50g,
Garlic chopped 15g, Ginger shreds10g, Spices (Red chillies, cardamom, cumin,
cinnamon, blackpepper and aniseed powder 10g each) Vinegar 180ml.
Technique:
Mature raw mango Washing Removal of stem Peeling of green skin

Grating into fine slices Cooking slices in little water for softening Mixing with sugar
and salt Allow to sweat for an hour (so that sugar and salt dissolve)
Heating/Cooking slowlyTying all the ingredients except vinegar in cloth bags
Putting in mixture while cooking Pressing the spices bag occasionally during
cooking Cooking up to jam consistency Removing spices bag after squeezing the
extract in the mixture Addition of vinegar Cooling slightly Packing into clean
strelized bottles Cooling Capping/Sealing Storage in cool and dry place.
Hot
Recipe:
Raw mango grated slices 1kg, Sugar 0.5kg, Salt powder 50g, Ginger shred 50g,
Onion chopped 75g, Garlic chopped 20g, Red chillies powder 15g, Black pepper 10g,
Cumin 10g, Cardamom 10g, Cinnamon 10g, Vinegar 180 ml.

Technique:
Method of preparing hot chutney is precisely the same as that for sweet mango
chutney. Only proportion of some of the ingredients or more and sugar is less as
compared to sweet chutney.
(iv) Amchoor (Dehydrated raw mango product):
Raw green mango Washing Peeling Slicing (12mm thickness) Deeping in

potassium metabisulphite solution (1.5%) for 5 minutes Draining Drying in sun or
Dehydration at 45 to 50 0C for 2 hrs (upto 4% moisture) Grinding into powder
(amchoor) Packing Storage.
(c) Processing of ripe mango

Ripe mangoes can be processed into several products such as Mango slices in
syrup mango, pulp, beverages, jam, fruit bar, mango leather, cereal flakes, Strained baby
food, Sweetened mango powder and frozen products.
(i) Canned Mango slices in syrup

Firm ripe mangoes of suitable variety Sorting and grading Washing
Peeling Cutting (2 to 4 longitudinal slices of approximately equal size Weighing
Filling into plain A2 or A2 1/2 tin can (550 g/ can) Syruping (hot syrup of 35 to 40% total
soluble solid strength – 666 g sugar / lit. of water containing 0.25% citric acid leaving
head space 0.3 to 0.5 cm) exhausting (at 1000 C for 7 to 10 minutes or temperature in
the center of the can reaches at least about 75 0 C) Sealing Processing (in boiling
water at 1000 C for 25 minutes A2 size of can and 30 minutes for A2 1/2 size can)
Cooling (at 370 C) Wiping Labelling Storing.
(ii) Canned mango pulp
Technique:
Pulpy variety of ripe mango Washing Peeling Extracting Pulp with the
help of pulper Homogenizing (blender or homogenizer) Heating (800 C) Filling

hot into strelized cans (A21/2 size) Sealing Processing in boiling water for 30
minutes Cooling (370C) Labelling Storing.
(iii) Canned mango juice
Recipe:
Pulp content 45%, total soluble solids 15% and acidity 0.3%.
Technique:
Suitable variety of fully ripe mangoes Washing Peeling Cutting
Pulping / Juice extraction Mixing with syrup solution (sugar + water + citric acid,
heating just to dissolve the sugar and filtering clear syrup) Heating 80 to 850 C
Filling hot into strelized cans (A21/2 size) Processing in boiling water for 25 minutes
Cooling (370 C) Labelling Storing.
(iv) Ready-to- serve mango beverage (RTS)
Recipe:
Mango juice 10%, Total soluble solids 12 to 15%, Acidity 0.3%, SO2 70 ppm.
Technique:
Suitable varieties of ripe mango Washing Peeling and cutting Passing

through pulping machine Pulp Mixing with syrup solution (Sugar + water + citric
acid, heating just to dissolve the sugar straining and filtering clear syrup) Addition of

preservative Bottling Crown corking Pasteurization at 750 C for 30 minutes Air

cooling Storing.
(v) Mango nectar
Recipe:
Pulp content 20%, Total soluble solids 15% and acidity 0.3%.
Technique:
Suitable varieties of ripe mango Washing Peeling and cutting Passing

through pulping machine Pulp Mixing with syrup solution (Sugar + water + citric
acid, heating just to dissolve the sugar straining and filtering clear syrup) Addition of
preservative Bottling Crown corking Pasteurization at 80 to 850 C for 30
minutes Air cooling Storing.
(vi)Squash
Recipe:
Pulp 25%, Total soluble solids 45%, Acidity 1.2%, SO2 350 ppm.
Technique:
Ripe fruit Washing Peeling Passing through pulping machine Pulp

Mixing with syrup solution (Sugar + water + citric acid) Addition of preservative
Bottling Capping Labelling Storing.

(vii) Jam
Recipe:
Sugar 0.75 kg, Citric acid 2 g, water 100 ml.
Technique:
Ripe fruit Washing Peeling Cutting/grating Seed removal Pulp

Addition of sugar and water Cooking upto desired consistency Addition of citric
acid Judging of end point (Temperature 1050C or TSS 68 to 70%) Filling hot into
clean and strelized bottles Cooling Capping / Sealing Storing.
(viii) Toffee
Recipe:
Mango pulp 1 kg, Sugar 0.65 kg, Glucose 0.85 kg, Skim milk powder 170 g,
hydrogenated fat 100 g.
Technique:
Mango pulp Concentrating (Steam jacketed kettle) to about one third of its
original volume Mixing with other ingredients Cooking continue to a desired
consistency Transferring cooked mass in tray having smooth surface and smeared
lightly with fat Spreading of product into a thin sheet about 0.5 cm thick Cooling to
set Cutting of solid sheet into shape of toffees Wrapping in tissue paper Packing
in air tight container (Jar/tins) Storing.
(ix) Fruit bar
Recipe:
Mango pulp 1kg, Sugar 150 g, Citric acid 1 g, KMS 1 g.

Technique:
Pulpy variety of ripe mangoes Washing Peeling Pulping Mixing with
sugar, citric acid and KMS Spreading on trays Drying in cross flow air dryer
Cutting into small bars Wrapping in cellophane paper Packing in polythene
pouches / suitable containers Storing.
(x) Leather (Amawat)
Recipe:
Mango pulp 1 kg, Citric acid 3 g, Sodium metabisulphite 0.5 g.
Technique:
Mango pulp Washing Peeling Extraction of pulp Homogenization (In
blender) Addition of citric acid and SMS by dissolving separately in small quantity of
water to the pulp Mixing thoroughly Pouring of pulp to 1 cm thickness in trays
smeared with butter Drying in a dryer After drying another layer of 1 cm thickness
of the pulp may be poured on it Drying again up to 5 - 8% moisture Cutting of
leather into small / suitable pieces Packing in polythene pouches Storing in a cool
and dry place.
(xi) Cereal flakes
Recipe:
Mango pulp 1 kg, Wheat flour (maida) 100 g, Sugar 60 g, Glucose 60 g,
Calcium carbonate 1 g, Sodium bicarbonate 1 g, Pectin 0.06 g.
Technique:
Ripe mango fruits Washing Peeling Extraction of pulp Heating to 80 to

0
85 C and pH adjusted to 5.0 Mixing with wheat flour paste (Prepared by cooking with

3 times its weight of water at a temperature of 75 to 80 0 C for 2 minutes) Heating of

mixture to a temperature of 80 to 85 0 C Addition of other ingredients (Sugar, glucose,
Calcium carbonate and sodium bicarbonate) Mixing thoroughly Cooking Addition
of pectin in the form of 2% solution in water Drying in a double drum dryer
Flakes Secondary drying (In cabinet dryer) Packing in hermetically sealed closed tin
or glass container Storing.
(xii) Custard powder (Strained baby food)
Recipe:
Mango pulp 10 kg, Sugar 500 g, Skim milk powder 500 g, Corn starch 250 g,
Sodium bicarbonate to reduce the pH of the pulp 5.6.
Technique:
Ripe mangoes Washing Peeling Pulp extraction Sieving pulp Mixing

with sugar and skim milk powder Addition of gelatinized starch (by cooking the corn
starch with water- 4 times the weight of corn starch) Mixing thoroughly Passing
mixed mass through the homogeniser to make it fine Drum drying (double drum
dryer) Further drying in cabinet dryer (about 1-1.5% mass) Powdering Packing in
tagger- top tins Storing.
(xiii) Frozen slices:
Firm ripe fruits Washing Peeling Slicing Filling into polythene bag
Covering with 400 Brix sugar syrup solution containing 0.3% citric acid and 0.5%
ascorbic acid / vitamin C Sealing of polythene bag Placing in waxed cartons
Freezing at -400 C Storing at -200 C.
(xiv) Frozen pulp:

Ripe mangoes Washing Peeling Pulping Pulp Adjusting brix to 20
and acidity 0.5% Heating to 850 C Cooling at room temperature Filling into

polythene bag Sealing placing bag in waxed carton Frozen at - 400 C Storing at
-200 C.
Scheme for Technology Upgradation/ Establishment/
Modernization for Food Processing Industries

This Scheme covers the following activity:
Setting up/expansion/modernization of food processing industries covering all
segments viz fruits & vegetable, milk product, meat, poultry, fishery, oil seeds and
such other agri-horticultural sectors leading to value addition and shelf life
enhancement including food flavours and colours, oleoresins, spices, coconut,
mushroom, hops.
2. Objective:
Increase the level of processing, reduction of wastage, value addition, enhance the
income of farmers as well as increase exports thereby resulting in overall economic
development.
3. Eligibility & Pattern of Assistance
All implementing agencies engaged in setting up/expansion/modernization of food
processing industries covering all segments would be eligible for financial assistance.

The assistance will be in the form of grant subject to 25% of the plant & machinery
and technical civil work subject to a maximum of Rs. 50 lakh in General Areas and
33.33% upto Rs. 75 lakh in Difficult Areas.
Note 1.
Application for financial assistance duly completed should be submitted to the MFPI
through the concerned SNA in the prescribed format given at Appendix – I. They are
also advised to go through explanation given in Appendix – II.
Note 2.
As required the SNA should examine the application expeditiously and forward the
same to the MFPI along with their recommendations.
Note 3.
Financial assistance to rice mills, flour mills and pulse processing, aerated soft
drinks/packaged drinking water, mineral water units is not available. In case of doubt
on other products kindly clarify.
Note 4.

Application submitted to SNA after commencement of commercial production will
not be eligible for financial assistance. Applicant are advised to submit their
applications as soon as an appraisal by a scheduled commercial bank or financial
institution has been obtained. Original appraisal report or its certified copy should be
submitted along with the application. In appraisal report, financial parameters like
IRR, BEP, DSCR, DER etc., must be certified.
Note 5.
Financial assistance is not given to a unit including its sister concern beyond two times.
Note 6.
Grain Milling is a non-priority sector. Therefore financial assistance to a grain milling
unit including its sister concern is limited to one time only.
Note 7.
If a unit has already received assistance from the MFPI then second grant to the unit for
expansion/modernization of the same unit in the same location shall not be provided.
However, this condition will not apply if the unit is setting up a plant at a different
location.
Note 8.
General and Difficult Areas - The scheme provides for differential scale of assistance for
project to be setup in General and Difficult Areas of the country. It envisages enhanced
rate of assistance for Difficult Areas i.e. Jammu & Kashmir, Himachal Pradesh,
Uttaranchal, Sikkim, North-Eastern States. Andaman & Nicobar Islands, Lakshadweep,
Integrated Tribal Development Project (ITDP) areas.
Note 9.
Release of Assistance – Assistance in the form of grant would be released directly to the
concerned implementing agencies through the bank or financial institutions wherever
possible.

FPO Guide-Lines
GUIDELINES FOR SETTING UP OF UNIT
UNDER FRUIT PRODUCTS ORDER
No person shall carry on the business of a manufacture of fruit products including synthetic
syrups, synthetic vinegar and aerated sweetened beverages except under and in accordance
with the terms of an effective licence granted to him under FPO.
Category-wise area requirement, annual production limit and licence fee for one terms or part
thereof (Ref. Clause 5(2) and part I(B) of the Second Schedule of Fruit Products Order, 1955
Category For manu- For storage and Licence fees for Annual production
facturing office purpose one term or part permissible per calendar
premises thereof year
(In sq. metres)
(In Sq. metres)
Home scale `B’ 25 25 Rs.100/- Upto 10 M.T.
Cottage scale 60 60 Rs.250/- Above 10 M.T. but less than

50 M.T.
Small scale `A’ 100 100 Rs.400/- Above 50 M.T. but less than
100 M.T. with installed
capacity not exceeding 1
M.T./day.
Small scale `B’ 150 150 Rs.600/- Below 250 M.T. with installed
capacity not exceeding 2 M.T.
per day.
Large scale 300 300 Rs.1500/ Above 250 M.T. with installed
capacity exceeding 2 M.T. per
day.

Area occupied by machinery shall not be more than 50% of the manufacturing area.
2. (2)The minimum height of the factory premises under Home Scale `B’ and Cottage Scale
categories is 10 feet and for small scale & large scale categories 14 feet.
Every manufacturer shall manufacture fruit products in conformity with the sanitary
requirements and appropriate standards of quality and composition specified in the Second
Schedule of FPO.
The Second Schedule
Part 1 (a): Sanitary requirements of a factory of fruit products
1. The Premises shall be adequately lighted, ventilated & cleaned by white washing/colour washing
or oil painting.
2. Windows & all openings shall be well screened with wire-mesh & the doors fitted with automatic
closing springs, roof shall be permanent, floor cemented.
3. The equipments and the factory shall not be used for manufacture of repugnant products like
fish, meat, eggs etc. However, permission may be granted as a special ase if arrangements are
made for disinfections of premises after changing from meat products to fruit products (one
month idle gap will be required for changeover).
4. The premises shall be located in a sanitary place with open surroundings, preferably in industrial
area/estates. The premises shall not be used as or communicated directly with residence.
5. Adequate arrangements for cleaning equipments, machinery, containers tables and raw materials
shall be provided.
6. Copper brass or iron equipments, containers or vessels are not permitted, in the preparation,
packing or storage of fruit products, only aluminum, stainless steel,. glass or tins equipment are
allowed.
7. The water used shall be potable and shall be got examined chemically and bacteriologic ally by a
public Health Laboratory (if no municipal water is available at the premises). The water sample
should be drawn for such examination by the public Health Authority of the area where the
premises is located or should be drawn in the presence of the above authority. Free following
tap water of 1 kilolitre per day shall be made available.
8. Adequate drainage system and provisions for disposal of refuse shall be made.
9. Sufficient number of latrine & urinals shall be provided for workers.

10. Wherever cooking is done on open fire, proper outlets for so smoke/steam etc. like chimney,
exhaust fan etc. shall be provided.
The workers engaged in the factory shall be healthy and shall be medically examined, inoculated and
vaccinated whenever required.
12.The workers shall be provided with aprons, head-wars gloves etc. and shall be personally neat
and tidy.
Part 1(B): Qualifications of technical staff
Production shall be supervised by a person possessing one of the following qualifications:
Small scale:
(1) B.Sc. with Chemistry/Agriculture as one of the subjects.
(2) A Diploma or a certificate in fruit preservation or a course of at least 3 months duration from a
recognised institution.
Large Scale:
(1) B.Sc. (Tech.) with Food Technology/Chemical Engineering with at least one year experience in
fruit preservation factory.
(2) B.Sc. with CFTRI Diploma or Diploma of Kalamassery (Kerala Government) Polytechnic.
(3) B.Sc. with Chemistry/Agriculture with three years experience in fruit preservation factory.
Minimum equipments & machinery for unit operation
1. Washing of raw materials 1) Rectangular tanks with false bottom of not less than 20 gallons
capacity
2. Washing of bottles 1) Tanks having not less than 40 gallons capacity.
Bottle washing machine, brushes (*machine, rack, trolley).
Buckets (* Sterlising tanks).

3. Preparation of Fruit/Veg. 2-1/2 Ft. high table with aluminium/ steel top having area not less than
20 Sq. ft.
Not less than 12 trays.
3) Stainless steel knives.
Equipment for blanching
4. Juicing, pulping & Mising Juice extractor of basket press
(* Pulping machine/hydraulic press).
Steet sieve.
Vessels of not less than 100 litres capacity.
5. Processing Furnace/Gas stoves (* Boiler)
Vessels/Steam jacket kettle.
Ladle.
Thermometer, hydrometer (Refractometer)
Sensitive balance for weighing chemicals, colour etc.
6. Fermentation 1) Barrels/Carboys/Earthen jars.
7. Filling & sealing Mugs/Funnels (* Filling machine).
Crown cork machine/R.O. sealing machine.
Weighing balance.
8. Exhausting, Processing for cans &

Tanks with crates/Exhaust Box.
bottles.
Double Seamer/Semi-automatic can sealer.
Cooling tanks with crates/cranes.
4) Pressure cooker/retorts/sterilising equipments.
Incubator/pressure can tester.
* Pasteuriser.
9. Carbonation or aeration Power driver aerated machine or semi-automatic aerating and sealing
machine.
Note - * Required for Small Scale and Large Scale units only.

THE FIRST SCHEDULE

From ‘A’
See clause 5(1)
Application for Licence under the Fruit Products

Order,1955
1. Name and address of the applicant .
1(a) Name of the managing director, directors, proprietors , partners, etc.
_____________________________________________________________________
2. Address of the factory/firm.
2 (a) Address of godown/stores of finished products.
_____________________________________________________________________
_____________________________________________________________________
3. Description of the fruit products which the applicant wishes to manufacture/relabel. *

4. Period for which licence is required _______________________________________

5. Plan of the factory and list of equipments ___________________________________
___________________________________
6. (a) whether any power is used in manufacture of fruit products. If so, state the exact
horse power used ______________________________________________________
(b) Installed capacity per 8 hour shift* ________________________________________
7. Licence fee paid during the previous year ______________________________________

8. Total value of Fruit Product Manufactured/relabeled* during the previous year
_______________________________________________________________
9. I/We hereby undertake to comply with all the provisions of the fruit products of the
Fruit Products Order, 1955.
10. I/We have forwarded a sum of Ruppees ____________ in respect of the licence fee due
according to the provisions of Fruit Products Order ,1955.
Signature(s) of the applicant (s)
 Strike out whichever is inapplicable .

SWOT ANALYSIS
THE SWOT ANALYSIS OF THE MANGO PROCESSING INDUSTRY IS AS FOLLOWS:
STRENGHTS
 NO SOURCING REQUIRED DUE TO SELF SUFFICIENT PRODUCTION
 MOSTLY SMALL –SCALE ENTERPRISES WITH LOW EXIT BARRIERS
 LARGE PRODUCTION BASE TO SUPPORT THE INDUSTRY
 LOW COSTS
WEAKNESS
 INVESTMENT IN MARKETING LACKING
 VERY LOW PRODUCTION INNOVATION.INDUSTRY GETTING COMMODITISED
 LOW PRODUCTIVITY AT FARM LEVEL & LACK OF PROCESSABLE VARIETIES
 LOW CAPACITY UTILISATION OF UNITS(PRODUCTION AND AVAILABILITY OF RAW

FRUITS SEASONAL)
 LARGE NUMBER OF MIDDLEMEN
 INFRASTRUCTURE BOTTLENECKS(STORING COOLING ,ETC)

OPPORTUNITIES
 GOVERNMENT SUPPORT TO THE SECTOR IN TERMS OF INFRASTRUCTURE

DEVELOPMENT
 GROWTH OF FAST FOOD CHAINS & FOOD RETAIL
 CHANGING INDIAN CONSUMER:HIGHER ACCEPTABILITY OF PROCESSED

PRODUCTS
 IMPROVEMENTS IN THE SERVICE AND LOGISTICS
 REDUCTION IN THE TRANSIT TIME(FARM TO INDUSTRY)
THREATS
 OTHER SOURCES:BRAZIL,HOLLAND
 NEW PRODUCTS
 FRUITS GROWERS FRAGMENTED(LOW VOLUME AVAILABILITY)
 INCREASED NEED FOR STANDARDIZATION AND HIGH VOLUMES

RESEARCH METHODOLOGY
Methodology
Research design is purely and simply the framework or plan, structure and
the strategy of the investigation process which sets out to obtain answers
to research questions and guides the analysis of data.
The research design must contain in brief:
 A clear statement of research problem.

 The specification of the population to be studied and
method sampling.
 Method of processing and analysis data.
 Procedures and techniques to be adopted for data
collection.
SOURCES OF DATA:
 Primary: the data collected by me through

questionnaire & research.

 Secondary: the details I collected from

HOFDA AND APEDA.
 Sample Area Lucknow

 Sample Size 100
 Sample Unit RANDOMLY SELECTED Officers And
Consumers
QUESTIONNAIRE
NAME: ……………………………………………………………………………………………………………………….
STORE: ……………………………………………………………………………………………………………………….
CONTACT NUMBER: …………………………………………………………………………………………………..
ADDRESS: …………………………………………………………………………………………………………………...
FOR OFFICER
Q1. Which processed fruit products are mostly sold?
a. Apple 20
b. Guava 5
c. Mango 55
d. Orange 15
e. Others… specify………………… 5

60
50
APPLE 20%
40 GUAVA 5%
30 M ANGO 55%
20 ORANGE 15%
OTHER 5%
10
Q2. Sales of mango based processed food and beverages are
a. Low 2
b. Average 28
c. High 70
80
70
60
50 LOW 2%
40 AVERAGE 28%
30 HIGH 70%
20
10
0
Q3. Any specified brand for mango items asked by customer
a. Yes 90
b. No 10
c. If yes then name of brand …………………mazaa,slice……….

100
80
60
YES 90%
40 NO 10%
20
Q4. Sale of Mango pickles are
a. Low 30
b. Average 50
c. High 20
60
50
40 LOW 30%
30 AVERAGE 50%
20 HIGH 20%
10
Q5. What type of mango pickle do people ask?
a. Branded 65
b. Local 35

70
60
50
40 BRANDED 65%
30 LOCAL 35%
20
10
0
Q6. What people prefer to have in beverages?
a. Soft drink 55
b. Juice 45
60
50
40 SOFT DRINK
55%
30
JUICE 45%
20
10
Q7. Number of mango based product available in store?
a. 1-5 60
b. 5-10 30
c. 10-15 10

d. More than 15 none
70
60
50
1 TO 5 60%
40
5 TO 10 30%
30
10 TO 15 10%
20
10
0
Q8. Mango based processed product and beverages is in demand maximum among
a. Children 30
b. Youth 60
c. Adult 10
70
60
50
CHILDREN 30%
40
YOUTH 60%
30
ADULT 10%
20
10
0
Q9. Demands of mango items are high in which season?
a. Summer 50
b. Winter 30
c. Monsoon 5
d. Autumn 15

60
50
40 SUM M ER 50%
WINTER 30%
30
M ONSOON 5%
20
AUTUM N 15%
10
Q10. Sale of mango jam, jelly, and candy in comparison to other fruit jam, jelly and
candy
a. Low 20
b. Average 50
c. High 30
60
50
40 LOW 20%
30 AVERAGE 50%
20 HIGH 30%
10
Q11. From where you get your processed mango products?
a. Factory 20
b. Wholesaler 40
c. Stockiest 30
d. Others then specify…………………………………….10

50
FACTORY 20%
40
WHOLESALER
30
40%
20 STOCKIST 30%
10 OTHERS 10%
Q12. Do you use cold chain system?
a. Yes 62
b. No 38
70
60
50
40 YES 62%
30 NO 38%
20
10
0
Q13. Total percentage of sales of mango processed product in comparison to other

fruits items
a. 1% to 15% 28
b. 15% to 30% 30
c. 30% to 45% 22
d. 45% < 20

35
30 1% TO 15%
28%
25
15% TO 30%
20 30%
15 30% TO 45%
10 22%
45%,
5
20%
0
Q14. Suggestions if any to increase the sales of mango based processed product and
beverages
……………
no……………………………………………………………………………………………………………………………..
For Consumers
Name:
………………………………………………………………………………………………………………………………………
Address:
…………………………………………………………………………………………………………………………………..
Contact Number:
……………………………………………………………………………………………………………………..
Q15. Which fruit you like the most?
a. Mango 50
b. Apple 30
c. Orange 18
d. Other…. Specify……………………………2

60
50
40 M ANGO 50%
APPLE 30%
30
ORANGE 18%
20
OTHER 2%
10
Q16. Do you like Mango?
a. Yes 90
b. No 10
100
80
60
YES 90%
40 NO 10%
20
Q17. In mango based beverages what you prefer?
a. Juice 40
b. Soft drinks 60

70
60
50
JUICE 40%
40
30 SOFT DRINK
20 60%
10
0
Q18. Which brand you like the most?
SOFT DRINKS JUICE

Slice 7 Tropicana 18
Frooti 10 Real 30
Maaza 25 Parle Agro 10
Other… specify… Other… Specify…
SLICE 7%
35
30 FROOTI 10%
25
20 M AAZA 25%
15
TROPICANA
10 18%
5 REAL 30%
0
PARLE AGRO
10%
Q19. Do you like mango pickles?
a. Yes 90
b. No 10

100
80
60
YES 90%
40 NO 10%
20
Q20. Which mango pickle you prefer?
a. Branded 60
b. Local 20
c. Any 20
70
60
50
BRANDED 60%
40
LOCAL 20%
30
ANY 20%
20
10
0
Q21. Which fruit based jam, jelly, candy you prefer to have?
a. Mango 40
b. Orange 40
c. Guava 16

d. Other… specify…. 4
50
40
M ANGO 40%
30
ORANGE 40%
20 GUAVA 16%
OTHER 4%
10
CONSTRAINTS AND SUGGESTIONS

In spite of great strides made, the productivity of horticultural crops, in general, is still
quite low and the post harvest losses particularly of perishable commodities, are
considerable. Improvement in quality standards of the produce and their marketing are
essential to increase our share in the global market.
The research agenda in horticulture is by design relevant to national plans and priorities
and research programmes are normally formulated keeping in view the thrust areas in
development. The major technology related constraints contributing to low productivity
of horticultural crops and inferior quality of produce are:
 Vast majority of holdings are small and un-irrigated.
 Large tracts of low and unproductive plantations needing replacement/rejuvenation.
 Low productivity of crops due to inferior genetic stocks and poor management.
 Inadequate supply of quality planting materials of improved varieties.
 High incidence of pests and diseases.
 Heavy post harvest losses and low utilization in processing sector.
Constraints in fruit production:-

1. Lack of planning in Production
2. Non-availability of seeds of improved varieties.
3. High cost of basic production elements
4. Inadequate plant protection measures and nonavailability of resistant varieties.
5. Weak marketing facilities
6. Transportation limits
7. Post harvest losses
8. Abiotic stresses.
For addressing the above constraints, research institutions are engaged in both basic and
applied research. While formulating research strategies some of the inherent weaknesses
associated with perennial tree crops and certain perpetual problems in Indian horticulture
must be kept in mind. They are:
 Long period required for development of improved genotypes. Application of

biotechnological tools/methods in horticultural crops is still in its early stage of
development in the country.
 Chronic production problems due to major disorders like alternate bearing,

malformation and spongy tissue in mango, guava wilt, citrus decline, root wilt in coconut,
viral disease in vegetables, Phytophthora diseases in large number of crops etc.
remained largely unresolved.
 Lack of advanced technologies for post harvest handling, processing and marketing of
produce.
Losses caused by biotic stresses are very high and due to pesticide residue problems
development of eco-friendly IPM strategy is more relevant in horticulture. There is a
threat for loss of valuable genetic resources, if measures are not taken for their
conservation. Wastelands and hilly terrains being the potential future expansion areas,
matching technologies for dry land and hill horticulture need to be developed. Counter
seasonal advantages from diverse agro-climatic situations provide strength for extended
availability of horticultural crops round the year and such potentials can be harnessed
only with relevant research support.

MARKETING CONSTRAINTS AND SUGGESTIONS
Mango marketing in the country suffers from following constraints:
i) High Marketing Costs & Margins:
There is a need for promoting producer’s co-operative in mango growing areas to reduce
the price gap between growers and consumers.
ii) Wide Price Fluctuations :
The major mango growing states should arrange advance forecasting of area under
mango and plan to divert the mangoes to the deficient areas or by export to avoid glut
situations and price crashes in the markets.
iii) Bottlenecks in Storage Facilities :
About 90 per cent of total cold storages in the country used for mango storage and most
of them are situated in big towns and markets. Hence it is needed to have new cold
storage units in deficient areas particularly a rural areas.
iv) Lack of Long term Indian Mango Export Policy:
The significant step has been taken in this direction by Govt. of India by establishing
Agri Export Zones (AEZs). Adequate infrastructure paucities like movement of mango
from producing areas to exporting countries are required for further improvement.
v) Lack of avenues of utilization of mango:
There is a need to utilize larger quantities of mangoes in the processing industries to

improve and enhance the efficiency of processing and to reduce the cost of processing
and processed products. Developed technologies for dehydrated mangoes will not only
ensure proper return to the farmers but also boost the processing industry.
CONCLUSION
An increasing trend has been observed in world mango production averaging 22 million
metric tonnes per year. Worldwide production is mostly concentrated in Asia, accounting
for 75% followed by South and Northern America with about 10% share.

Major producing States are Andhra Pradesh, Bihar, Gujarat, Karnataka, Maharashtra,
Orissa, Tamil Nadu, Uttar Pradesh and West Bengal. Other States where mangoes are
grown include Madhya Pradesh, Kerala, Haryana, Punjab etc.
The fruit is very popular with the masses due to its wide range of adaptability, high
nutritive value, richness in variety, delicious taste and excellent flavour. It is a rich source
of vitamin A and C. The fruit is consumed raw or ripe. Good mango varieties contain
20% of total soluble sugars. The acid content of ripe desert fruit varies from 0.2 to 0.5 %
and protein content is about 1 %.
Raw fruits of local varieties of mango trees are used for preparing various traditional
products like raw slices in brine, amchur, pickle, murabba, chutney, panhe (sharabat) etc.
Presently, the raw fruit of local varieties of mango are used for preparing pickle and raw
slices in brine on commercial scale while fruits of Alphonso variety are used for squash
in coastal western zone.
The wood is used as timber, and dried twigs are used for religious purposes. The mango
kernel also contains about 8-10% good quality fat which can be used for saponification.
Its starch is used in confectionery industry.
Mango also has medicinal uses. The ripe fruit has fattening, diuretic and laxative
properties. It helps to increase digestive capacity. Among internationally traded tropical
fruits, mango ranks only second to pineapple in quantity and value. Major markets for
fresh and dried mangoes in 1998 were: Malaysia, Japan, Singapore, Hong Kong and the
Netherlands, while for canned mango were: Netherlands, Australia, United Kingdom,
Germany, France and USA.
Southeast Asian buyers consume mangoes all year round. Their supplies come mainly
from India, Pakistan, Indonesia, Thailand, Malaysia, Philippines, Australia and most
recently South Africa.
Each exporting country has its own varieties, which differ in shape, colour and flavour.
Prices are very low for Indonesian and Thailand fruit and are on the higher side for Indian
fruit. In the United States of America, the prices vary with the season, higher prices found
during February and March, when mango availability is lowest.
Most international trade in fresh mangoes takes place within short distances. Mexico,
Haiti and Brazil account for the majority of North America’s imports. India is the
predominant suppliers to the West Asian market. Southeast Asian countries get most of
their supplies from the Philippines and Thailand. European Union buyers source mangoes

from South America and Asia. Although Asia accounts for 75 percent of world
production, its dominance does not translate into international trade.

QUESTIONNAIRE
NAME: ……………………………………………………………………………………………………………………….
STORE: ……………………………………………………………………………………………………………………….
CONTACT NUMBER: …………………………………………………………………………………………………..
ADDRESS: …………………………………………………………………………………………………………………...
FOR OFFICER
Q1. Which processed fruit products are mostly sold?
f. Apple
g. Guava
h. Mango
i. Orange
j. Others… specify…………………
Q2. Sales of mango based processed food and beverages are
d. Low
e. Average
f. High
Q3. Any specified brand for mango items asked by customer
d. Yes
e. No
f. If yes then name of brand ………………………….
Q4. Sale of Mango pickles are
d. Low

e. Average
f. High
Q5. What type of mango pickle do people ask?
c. Branded
d. Local
Q6. What people prefer to have in beverages?
c. Soft drink
d. Juice
Q7. Number of mango based product available in store?
e. 1-5
f. 5-10
g. 10-15
h. More than 15
Q8. Mango based processed product and beverages is in demand maximum among
d. Children
e. Youth
f. Adult
Q9. Demands of mango items are high in which season?
e. Summer
f. Winter
g. Monsoon
h. Autumn
Q10. Sale of mango jam, jelly, and candy in comparison to other fruit jam, jelly and
candy

d. Low
e. Average
f. High
Q11. From where you get your processed mango products?
e. Factory
f. Wholesaler
g. Stockiest
h. Others then specify…………………………………….
Q12. Do you use cold chain system?
c. Yes
d. No
Q13. Total percentage of sales of mango processed product in comparison to other

fruits items
e. 1% to 15%
f. 15% to 30%
g. 30% to 45%
h. 45% <
Q14. Suggestions if any to increase the sales of mango based processed product and
beverages
…………………………………………………………………………………………………………………………………………
For Consumers

Name:
………………………………………………………………………………………………………………………………………
Address:
…………………………………………………………………………………………………………………………………..
Contact Number:
……………………………………………………………………………………………………………………..
Q15. Which fruit you like the most?
e. Mango
f. Apple
g. Orange
h. Other…. Specify……………………………
Q16. Do you like Mango?
c. Yes
d. No
Q17. In mango based beverages what you prefer?
c. Juice
d. Soft drinks
Q18. Which brand you like the most?
SOFT DRINKS JUICE

Slice Tropicana
Frooti Real
Maaza Parle Agro
Other… specify… Other… Specify…
Q19. Do you like mango pickles?

c. Yes
d. No
Q20. Which mango pickle you prefer?
d. Branded
e. Local
f. Any
Q21. Which fruit based jam, jelly, candy you prefer to have?
e. Mango
f. Orange
g. Guava
d. Other… specify….

BIBLIOGRAPHY
1. The Financial Express
2. Times of India
3. Economic Times
MAGAZINES
1. Business Today
2. Business India
3. Advertising & Marketing
4. Business World
BOOKS
1. Patil and Kulkarni Marketing Research
2. Philip Kotler Marketing Management
3. W. J. Stanton Principle of Marketing Management
4. Edward Candiff SALES Management
5. J. C. Gandhi Essential of Marketing Management
6. R. S. Davar Marketing Management

WEBLIOGRAPHY
http://www.ikisan.com/
http://www.agri-history.org/pdf/Medicinal%20smoke.pdf
http://en.wikipedia.org/wiki/Minute_Maid

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SUMMER INTERNSHIP REPORT-HOFED

SUMMER TRAINING PROJECT REPORT ON

FOR THE PARTIAL FULFILLMENT OF REQUIREMENT FOR

UNDER THE SUPERVISION OF: UNDER THE

INSTITUTE OF MANAGEMENT SCIENCE

MBA (AGRIBUSINESS) 2009-2011 1

MBA (AGRIBUSINESS) 2009-2011 2

17. Plant Protection (pest, insect, diseases) 61-68

MBA (AGRIBUSINESS) 2009-2011 3

Establishment, modernization for FPI 114-116

MBA (AGRIBUSINESS) 2009-2011 4

Implementation of an idea demands conviction, enthusiasm and perseverance from the

MBA (AGRIBUSINESS) 2009-2011 5

The project is Outcome of my study on “DETAIL STUDY OF MANGO

Fortunately I found an opportunity to complete my Research project Report in this

MBA (AGRIBUSINESS) 2009-2011 6

PREETI VERMA ________________

MBA (AGRIBUSINESS) 2009-2011 7

The basic project objectives are as follows:

1. Present cropping pattern in Uttar Pradesh.

2. Study on improving the shelf life of mango.

3. Supplementary of mango fruit.

As a part of my project I was required to carry out surveys.

The following vital conclusions were derived:

Important Recommendations that were suggested are:

MBA (AGRIBUSINESS) 2009-2011 8

OBJECTIVES OF THE PROJECT

As a trainee of HOFED government organization, I got practical knowledge about the

The basic objectives of my study are:

1. Present cropping pattern in Uttar Pradesh.

2. Study on improving the shelf life of mango.

3. Supplementary of mango fruit.

MBA (AGRIBUSINESS) 2009-2011 9

U.P STATE HORTICULTURE

MBA (AGRIBUSINESS) 2009-2011 10

U.P. State Horticultural Co-operative Marketing Federation is an organization of

1. Facilitate and promote co-operative Marketing of fresh and processed

MBA (AGRIBUSINESS) 2009-2011 11

 Strengthening Primary Horticultural Co-operative Societies and Cooperative

S.no CROPS MAJOR PRODUCING AREA PRODUCTION PRODUCTIVITY

1 Mango Lucknow, Pratapgarh, 249080 2250281 9,034

2 Guava Allahabad, Lucknow, 18528 135557 7.32

MBA (AGRIBUSINESS) 2009-2011 12

3 Aonla Pratapgarh, Sultanpur, 14317 82137 5.74

4 Banana Maharajganj, 1303 29822 22.89

5 Potato Meerut, Muzaffarnagar, 399019 8496581 21.29

6 Onion Badaun, Kannauj, 25409 36363 14.31

7 Sweet Bulandshahar, Aligarh, 25583 301982 11.80

8 Tomato Agra, Firozabad, Kanpur- 6979 139580 20.00

9 Chillies Varanasi, Gorakhpur, 18018 100000 5.55

10 Turmeric Kushinagar, Shravasti, 1069 1871 1.76

11 Coriander Bareilly, Badaun, Agra, 6350 3741 0.59

MBA (AGRIBUSINESS) 2009-2011 13

12 Garlic Mainpuri, Etah, Badaun, 7005 28160 4.02

Agri Export Zones

MBA (AGRIBUSINESS) 2009-2011 14

 According to variety available for marketing to increase production through area

Horticulture Development Zones

MBA (AGRIBUSINESS) 2009-2011 15

Onion & Garlic

 According to variety available for marketing to increase production through area

MBA (AGRIBUSINESS) 2009-2011 16

HOFED – Working as APEDA Virtual Branch

Various financial schemes of APEDA