Mango Trade 2021

1. Procurement
2. Handling & Ripening
3. Front End Markets
 PROCUREMENT OF QUALITY MANGOES
• MAJORLY PROCURED FROM :- Farm Land, Vendors & Open Markets.
Farm Land Procurement (Only harvested lands within 100km of MDC, Pack House)
• Here we use to directly visit the farm field asses the quality and field health by Less
new Vegetative Growth, Flower Mal Formation, Soil health like Ploughed or loose soil
& weed free land, Majority Age of the Tree’s, Pheromone Traps & insect population,
& Recent Sprayers taken by the Farmer.
• Once collected and assessed the parameters we use to cross verify by regional
Horticulture Dept., Local Progressive Farmer etc., about the Farm Land and Farmer
Behavior
• Once the Quality Parameter were up our standards we use to re-visit the farm and
confirm the farmer for the harvest with finalizing the Price Giving to him, Our Quality
Parameter and method & days of Payment.
• Once Farmer Agreed to our terms we use to fix a date or come the next day itself for
harvesting the Produce
 On the Date of Harvest
• We use to take the Mango board pack house creates only to handle the harvested
produce on Field to Pack house.
• I had Personally Hired a Bolero Pick Up Vehicle of 3tonnes capacity for my mango
trading 2021 @ 600rs/day With a Driver cum Worker @ 600rs/day.
• We Use to take the MDC Pack House Workers only to Harvest on field as the work
would be faster
• The Tool we use to carry on field were :-
If, the produce harvested was for Bangalore retail sales
Then, :- Crates, Mango Fruit Harvester stick with net bag
• The workers would harvest the Fruits of Quality Standard as per export
requirement only, even if it was for domestic purpose
• They use to Judge the Maturity of fruit by Raised Shoulders, Open Lenticels on the
fruit Surface, Bulged Pericarp region, Color like Light or Pale Green
• Harvest of the fruit would be a cut of 1’’ above the abscission zone (up & down) to prevent the
oozing out of the same
• We also use to take care that the stalk left would not be more than 1.5 – 2 inches as even this
could cause sap damage while transporting the produce.
• We maximum tried to keep the harvesting period as short as possible because we use to only
harvest the premium fruits and each fruit would be valuable, However safe we harvest as, we
use get 20 – 30% of sap oozed situation at the time of arrival in pack house.
• Once the Fruits reaches Pack house, Immediately the process of Desaping, Were the fruit
would be tilted up side down and a cut with secateurs at the abscission zone, holding the same
position for 5seconds then dump into water tub, Next Washing with 5ml HYPOCHLOROUS ACID
500ppm for 25ltrs water in water tubs
• We would plan to harvest the fruit in the morning hours only to prevent the field heat on fruit
which use deteriorate the shelf file & Quality.
• Once the Fruits were washed, The crates were kept under forced air blower till the water
completely drained out.
• A final Invarding weight of each ¼ filled crates with crate weight use to be recorded and GRN of
Pack House use to be issues. Then the Produce use to Loaded into Ripening Chamber for
Ripening.
If, the produce harvested was for Distance Markets/ Exporters
• Only TWO consignment to Hyderabad and Chennai of 6tonnes were done by me
last Year.
• The Method of Field Identification and Farmer Finalizing and term Briefing would
be the same .
• The Tool we use to carry on field were :-
1) HYPOCHLOROUS ACID (Small can)
2) Mango Harvester Stick
3) Pack House Creates OR PP Creates (if Distance market)
4) Newspaper
5) Cello Tape
6) One Skilled Worker From Pack house (if the Farm land was more then 100km)
7) Muslion cloth or Lungi pieces for washing
8) Tarpolin & Threadhs
• Here they ensure the quality parameters by Fruit Size, Weight, Color, Maturity,
and Pest free Fruit.
• The De Sapping Procedure is been taken care On fields by tilting the fruit down
towards the ground & having a cut at the abscission zone and then immediately
Keeping the fruits under the tree shade as the sap is been sucked by the mud.
• The fruit sap and Field heat both can be removed at the field level which add on
the quality of the fruit.
• Within 15-20mints the fruits are carried to the Farm Vehicle Loading Point, were
the Fruit Panicle/Sap surface radius is only wiped out by a wet cloth (the cloth is
been rinsed with the chemical solution)
• Then the produces for export purpose would be carried in crates to Pack house
for the Further Treatment.
• For Distance Transportation the commodity is packed in PP creates i.e., the
create weight is 1.8kgs with Net Produce Maximum Weight will be 21 – 23kgs
based on the Variety type.
• The Produce is Packed Layer by Layer Uniformly with all fruits facing in an
Undirection similar in all the creates.
• The Creates is added with ripening sachets of 2-3 packets per 20kgs
• The Creates were partially air tight with all side newspaper all along the creates.
• Then the Material is loaded to vehicle and Safe Guarded properly.
• The Payment terms were 20% Advance, 60% on Weight Bridge bill before vehicle
departing our sight after delivery 20%. But the Remaining 20% was not able to
en-cash.

PROCUREMENT FROM VENDORS

• Many of my Vendors were Ramnagara and Srinivaspura Mango Mandi Owners
and were also a regular vendor to MDC Pack House, Chintamani.
• Few other’s were Local Aggregator and Regional Collection Center owners
• We only use to Procure Premium, Selected, Quality material
• We use to Order Number of Kgs and Variety Specific with Quality Standards to
our vendors a day prior we need the material.
• The next day they use to harvest early in Morning and reach Pack House within
12pm.
• Once the Produce reaches Pack house, First Quality Grading will be done by the
Pack house skilled labors at the inverding place and the rejected material will be
given back to the vendor then and there itself.
• Then the Packhouse Handling procedures is been followed
• The final Quality Material inverded is then weighed and GRL will be issued. The
Final Kgs inverded amount is only payed to Vendor.
 Open Market Procurement
• Here the material was mainly procured from Huskur Fruit market.
• It was a cash and carry Business, the only reason we procured from here was the
Gap filling material at the time of delivery
• But the Quality standards were Poor in here, Only Good quality material was
projected in the upper layer of the create & the below stages were 50% not
salable to my end buyers and 50% we use to mix off with Quality produce here
and there.
• But all kinds of mango variety will be available in the market in both the stage
Raw/Riped. And the Prices were 20% hiked then our field procurement.
• They dint allowed us to ensure the quality in market Yard, only price per create
would be payed with create charges additional at 100rs/creat or replace an old
crate of ours and take the filled produce create
 HANDELING & RIPENING
• Once the produce is inverded, then process pack house starts i.e
• Grading
• Desaping
• Washing
• Drying
• Loading to Ripening chambers
• Initiation of Ripening Gases
• Regular check on the status of fruit for every 24hrs
• 70-75% Ripening will be done after 72hrs
• Packing of the Fruits as per Buyer specification
• ensuring proper weight of each box for retail
• An approx. weight is estimated with added box weight to estimate the average fruit weight loss on
ripening
• Loading to Destination Vehicle
• Clearing Pack house charges on final inverded bill.