Handbook of Mango Fruit

Production, Postharvest Science, Processing Technology and Nutrition

Muhammad Siddiq

• Publisher: Wiley-Blackwell
• Year: 2017
• Print ISBN: 9781119014355
• eBook ISBN: 9781119014379
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit. The authors review the geographic areas where the fruit is grown and harvested, including information on the ever-expanding global marketplace that highlights United States production, imports and exports, and consumption, as well as data on the outlook for the European market. 

Handbook of Mango Fruit outlines the postharvest handling and packaging techniques and reviews the fruit's processed products and byproducts that are gleaned from the processing of waste. The authors include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. This comprehensive resource: 

• Reviews global mango production trends and countries that are the major exporters and importers of mangoes
• Explores the burgeoning marketplace for mangoes with special emphasis on the US and European marketplace
• Assesses latest trends in packaging of and shipping of mangoes
• Provides in depth coverage on value-added processing and by-products utilization
• Offers vital information on the innovative processing technologies and nutritional profile of popular tropical fruit

Written for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes, Handbook of Mango Fruit is a vital resource offering the most current information and guidelines on the burgeoning marketplace as well as the safe handling, production, and distribution of mangoes.

Chapter 1
Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition

Edward A. Evans¹, Fredy H. Ballen¹ and Muhammad Siddiq²

¹Center for Tropical Agriculture, University of Florida, IFAS, Homestead, Florida, USA

²Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan,, USA

1.1 Introduction

In terms of production, mangoes, pineapples, papayas, and avocados are considered the major tropical fruits, while lychees, durian, rambutan, guavas, and passion fruits are among the minor ones. Out of global production of the major tropical fruits, mangoes accounted for more than half of the total production in 2012, followed at a distance by pineapples, papayas, and avocados, with shares of 28.36, 15.08, and 5.33%, respectively (FAO 2015). It is to be noted that the FAO reports mango, mangosteen, and guava production and trade as one aggregated category. There are over a thousand different varieties of mangoes, giving rise to various shapes, sizes, colors, texture, and nutritional properties. The fruit is considered to be one of the most consumed fresh fruits in the world, with production taking place in more than 100 countries. However, despite its nutritional value, popularity in developed countries, and tremendous potential for export revenues in many developing countries, only a relatively small portion of the produce enters into international trade; the bulk of production is consumed in the producing country. In 2013, for example, less than 4% of global mango production reached international markets. The USA and Europe are the leading importers of mangoes and have shown steady increases in the volume of fruit absorbed over the past few years.

In recent years, since the mango fruit has made its way into mainstream market outlets in most of the developed countries and is available all year round, it is no longer classified as exotic. The year-round availability of the fruit is attributed to several factors. These include the fact that the fruit is grown under diverse climatic conditions, which allows harvesting throughout the year, and improvements in transportation, market access, preharvest production practices, and postharvest treatment allow the crop to be shipped over long distances, while remaining relatively free of pests and diseases. Demand for the fruit is also on the rise, as more health conscious consumers incorporate the fruit in their diet based on its nutritional value.

Although mangoes no longer command the high prices associated with exotic fruits and with its past scarcity on the international market, prices have not declined substantially. A likely explanation for the relative buoyancy of prices is due to promotional and consumer educational activities, which have had the effect of increasing the overall demand for the fruit despite increases in supply. Notwithstanding, prices of the fruit vary considerably depending on variety, source of origin, and time of the year.

This chapter gives an overview of mango fruit world production, exports, and imports, consumption trends, postharvest storage, processing, nutritional quality, and food safety aspects.

1.2 Mango Production, Trade, and Consumption

1.2.1 Area Harvested and World Production

The global area of mangoes harvested in 2013 was 5.41 million hectares, an increase of about 52% as compared to that in 2000 (Figure 1.1). Given the expansion in the harvested area, global production of mangoes have also increased, growing from 24.71 million metric tons (MMT) in 2000 to 42.66 MMT in 2013, which represented an increase of about 73%. Since 2010, the area harvested and production have shown an increase of 8.95% and 14.62%, respectively. It is noted that the majority of the increase in production since 2010 has been due to corresponding increase in area harvested (52%) versus improvements in yield per unit area (14%).

Figure 1.1 World mango production and area harvested (2000–2013).

Source: FAO (2015).

Mangoes are grown under very diverse climatic conditions, in tropical and subtropical regions. Asia is the dominant producing region, with over 77.17%, based...

Table of contents

• Cover
• Title Page
• Copyright
• Table of Contents
• Preface
• List of Contributors
• Chapter 1: Mango Production, Global Trade, Consumption Trends, and Postharvest Processing and Nutrition
• Chapter 2: Mango Production
• Chapter 3: Biology, Postharvest Physiology, and Biochemistry of Mango
• Chapter 4: Pests of Mango
• Chapter 5: Mango Pathology and Diseases
• Chapter 6: Harvesting and Postharvest Technology of Mango
• Chapter 7: Packaging of Fresh Mangoes and Processed Mango Products
• Chapter 8: Processing and Quality of Fresh-cut Mangoes
• Chapter 9: Innovative Processing Technologies for Mango Products
• Chapter 10: Mango Processing and Processed Products
• Chapter 11: Composition and Nutritional Properties of Mangoes
• Chapter 12: Phytochemical Compounds in Functional Properties of Mangoes
• Chapter 13: Microbiology of Fresh Mangoes and Processed Products
• Chapter 14: Value-added Processing and Utilization of Mango By-products
• Index
• End User License Agreement