The Mango -

World mango production, consumption and exports

The globalization of mango production and consumption is a relatively new and rapidly growing phenomenon. Over the past ten years, mango trade-in revenue has tripled to more than $2 billion as supply has been unable to keep up with demand. Mangoes are native to Southeast Asia and have become one of the most cultivated fruits in the tropics. It is the national fruit of India and Pakistan with the earliest known reference to mango cultivation traced in India to 2000 BC. There are over a thousand varieties, and each country produces a different set of mangoes with their own specific characteristics.

Mango trees grow in warm, frost-free tropical and subtropical climates, mainly in Asia, Latin America and Africa. The main mango producing countries are India and China with about 46% and 8% of the total world production, respectively. Although mango is the fifth most cultivated fruit in the world, most of the production is still consumed locally, with trade being relatively limited due to the lack of export supply. To put things in perspective, India is the world’s largest producer and yet exports less than 1% of its production.

Plantations International’s mango plantations in Thailand received a valuation of USD 112,213,867.

The global mango market continues to evolve with increasing demand as people become more familiar with it and include it in their diet. Health-conscious consumers are increasingly including them in their diets, as mangoes are low in calories, high in fiber and an excellent source of vitamin A and vitamin C. In the U.S., mango as an ingredient in foodservice, the segment has increased in penetration from 1.9% in 2008 to 15.4% in 2013. Mangoes are found in juices, ice cream, cereals and pastries among many other food products. There is a particularly high demand for ready-to-eat mangoes in individual containers, as well as for processed mangoes, including dried and pureed mangoes.

Main mango exporting countries by market share in 2020

Main mango exporting countries by market share 2020

Thailand dominates the world mango market

Thailand dominates the global mango export market with a market share of 18.9

Over the past 10 years, trade in mango products has more than tripled, increasing by an average of 12% per year.

Mangue World Trade

Global mango production reached a record 45 million metric tons in 2018.
Almost all mango production is consumed domestically, with world trade accounting for only 4% of total production.
India is the world’s largest producer of mangoes, accounting for 46% of world production, followed by China and Thailand with 8% and 7% respectively.
Although Asia produces more than 75% of the total mango supply each year, its share of the export market is very disproportionate. At the regional level, South America dominates exports with over 50%, followed by Asia with 36%.
South American countries are export-oriented, led by Mexico, Peru and Brazil, which together account for 50% of all exports.
The United States is the world’s largest importer of mangoes, importing 476,908 metric tons last year. 66% of them come from Mexico, followed by Ecuador and Peru.
EU countries collectively import over 450,000 metric tons of mangoes. One third of this amount is related to re-exports from other EU countries, mainly the Netherlands. More than 40% of EU imports come from South America and about 10% from Asia.
The Netherlands is a global transit country. 35% of its imports go to Germany and it is the source of 40% of all French mango imports.
The UK import market is very different from the rest of Europe. The majority of imported mangoes come from Pakistan and India, while the rest of Europe depends heavily on South American varieties.

Export trends of the top 10 mango exporters from 2013 to 2020

Facts about growing mango

Mango is one of the most cultivated fruits in the tropical regions of the world, originating in the South Asian regions of eastern India, Burma and the Andaman Islands.
It is believed that Buddhist monks introduced the mango to Malaysia and East Asia around the 5th century B.C. Legend has it that the God Buddha found tranquility and meditation in the cool shade of a mango tree.
The evergreen mango tree can reach 35 to 40 m (115 to 130 ft). It is a long-lived tree with some specimens known to still bear fruit after 300 years.
The flowers of a mango tree are small and white with five petals, and the fruit takes between three and six months to ripen.
Mangoes come in many shapes, sizes and colors, including yellow, orange, red and green.
Mangoes contain many nutrients. The vitamin content depends on the variety and maturity of the fruit. When the mango is green and still growing, there is a high content of vitamin C, as the fruit ripens and matures, the amount of beta-carotene (vitamin A) increases.
Nearly half of the world’s mangoes are produced in India, but the country accounts for less than one percent of international mango trade because India consumes most of its own production.
More fresh mangoes are consumed every day in the world than any other fruit.
Mangoes are a very common food used in a number of cuisines around the world, especially in the tropics. The fruit is used in all types of meals and dishes such as breakfast, lunch, dinner, dessert and used in refreshing juices.
Sour, unripe mangoes can be used in chutneys, pickles, as a side dish, or eaten raw on a stick dipped in salt, black pepper, chili, lime or soy sauce.
Mango lassi is a very popular drink throughout South Asia, it is a combination of ripe mango or mango pulp with buttermilk and sugar. Aamras is also a popular thick juice made from mangoes with sugar or milk, and is often eaten with bread or rice. Mangoes are added to smoothies and as a topping on ice cream.
Mango salsa and chutney are very popular as side dishes for salads, chicken and fish or served as snacks.
Ripe mangoes are often used as an ingredient in curries.
Mango is the national fruit of India, Pakistan and the Philippines. It is also the national tree of Bangladesh.
In India and many other cultures, mango fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.
Giving someone a basket of mangoes is considered a gesture of friendship.
Common mango varieties in countries such as the United States and the United Kingdom include Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis. In Asian countries like India, popular varieties include Alphonso, Benishaan, Kesar and Chaunsa.

Introduction to mango cultivation

The mango is a juicy stone fruit and belongs to the family “Anacardiaceae” and the genus “Mangifera”. Mangoes have been cultivated in South Asia for thousands of years and reached East Asia between the 5th and 4th centuries. Mango is one of the main fruit crops of India and other Asian countries. Le fruit de la mangue est appelé le roi des fruits. Mangoes are delicious, with excellent flavor and attractive aroma, these fruits are a good source of vitamin “A” and vitamin “C”.

Mango trees are hardy in nature, can be grown in a wide range of soils and require relatively little maintenance. These fruits can be used at all stages of its development. Raw mangoes are used to make chutney (pickle) and juice. Ripe mangoes can be used in the preparation of desert, squash, syrups, nectars, jellies and jams.

This fruit kernel also contains 8-10% good quality fats that can be used for soap and also as a substitute for cocoa butter in confectionery. Commercial cultivation of mango is very successful in Southeast Asia. Mango trees can also be grown in pots, backyards, greenhouses and polyethylene houses.

Climatic requirements

Mangoes can be grown in tropical and subtropical regions from sea level to 1500 meters above sea level, provided there is no high humidity, rain or frost during the flowering phase. Having good rainfall and a dry summer is the best suitable condition for growing mangoes. Avoid areas where high winds and cyclones can cause flower and fruit loss and branch breakage.

Soil requirements

Mangoes can be grown on a wide variety of soils, from alluvial to laterite. The soil should be well drained and deep (minimum 6′). Mango trees prefer slightly acidic soils with a pH of 5.5 to 8.0.

Propagation of the mango

The vegetative method (faithful to standard plants from recognized nurseries) of propagation is the most recommended. Mango can be propagated by seed, Inarching, veneer grafting, lateral grafting and epicotyl grafting.

Land preparation, planting and spacing

Till the land several times until the fine tillage stages are reached, followed by harrowing and leveling. Prepare the soil so that excess water drains quickly. In general, the spacing between plants varies from one variety to another. In less developed areas (dry areas), a spacing of 10 meters x 10 meters is preferred, while in areas with high rainfall and rich soils where vegetation is abundant, a spacing of 12 meters x 12 meters is recommended. Dwarf hybrid mango varieties can be spaced 5 meters x 5 meters. Pits should be filled with original soil mixed with 25 kg of well-rotted farmyard manure, 2.0 to 2.5 kg of simple super phosphate and 1 kg of muriate of potash. Healthy, straight, one-year-old scions from reliable nurseries should be planted in the center of the dug pits with the soil ball intact during the rainy season so that the roots are not extended and the scion union is above ground level. Mango plants should be irrigated immediately after planting in the field. During the first 1 or 2 years, it is recommended to give shade to young mango plants and to grow them in the right direction.

Manure and fertilizer

Usually 160 g to 175 grams of urea, 115 grams of single super phosphate and 115 grams of muriate of potash/plant/year should be applied from the age of 1st to 10th year and thereafter 1.6 kg, 1.1 kg and 1.15 kg respectively of these fertilizers per plant per year should be applied in 2 equal split doses (June to July and October). In sandy areas, a foliar spray of 3% urea is recommended before flowering.

Irrigation

Irrigation should be given immediately after transplanting the mango plants into the main field. Mango seedlings must be irrigated frequently to establish themselves properly in the soil. Irrigation can be done at an interval of 8 to 12 days between fruit set and maturity to achieve higher crop yields. Irrigation is not recommended for 2-3 months prior to flowering as it may promote vegetative growth and impact yield. Drip irrigation is preferred in mango cultivation.

Intercropping

Farmers can use the spaces between the mango rows and earn extra income. Intercrops such as vegetables, legumes, papaya, guava, plum and peach can be grown depending on the agro-climatic conditions of the region. It is important to note that the water and nutrient requirements of intercrops are distinct from those of mango trees.

Cross-cultural operations

As part of the pruning and training activity, about 1 meter from the base on the main trunk of the mango plant should be kept free of branching. The main stem can then be spaced 20-25 cm apart to allow growth in different directions. Crossing or rubbing branches should be removed to the thickness of the pencil. Dried and diseased branches should be removed from mango trees. Weeds can be controlled with weed killers and mulching.

Pests and diseases affecting the mango crop

Here are the most common pests and diseases and their control measures.

Mango Hopper : 2 pulvérisations (à l’urgence des panicules et à la taille des pois des fruits) de carbaryl (0,15%), de monocrotophos (0,04%) ou de phosphamidane (0,05).
Mealy-Bug: Plowing the interspaces in November and sprinkling 2% methyl parathion @ 200 grams per tree near the trunk and attaching 400-gauge polyethylene bands 20 cm wide around the trunk with grease applied to the lower edge in January as prophylactic measures and 2 sprays of monocrotophos (0.04%) at 2 week intervals as a control are required.
Powdery mildew: 2 to 3 sprays of wettable sulfur (0.2%) or Karathane (0.1%) at 12 to 15 day intervals.
Anthracnose: 2 sprays of Bavistin (0.1%) two weeks apart.
Malformation: 1 spray of 200 ppm NAA in October, followed by flowering at bud burst stage in December – January.
Fruit drop: Regular irrigation during fruit development, prompt and effective pest and disease control, and spraying 20 ppm NAA at fruit pea size can prevent fruit drop.

Harvest and yields

Generally, grafted plants start bearing mangoes at the age of 3 to 4 years (10-20 fruits) to give an optimal harvest of 10 to 25 years which continues to increase until the age of 40 years under good management of the mango farm.

Post-harvest activities

The shelf life of mangoes is short (2 to 3 weeks), so they should be cooled as soon as possible to a storage temperature of 12 ° C. The stages of post-harvest handling are preparation, grading, washing, drying, waxing, packing, pre-cooling, palletizing and marketing. Mangoes should be packed in corrugated boxes of 40 cm x 30 cm x 20 cm. Mangoes should be packed in a single layer of 8 to 15 fruits per box. The boxes must have more than enough air holes that represent about 8% of the surface to allow good ventilation and avoid damage.

Marketing your mango farm

Usually, many fruit agents will come to your farm to buy in bulk. The fruits can also be transported to local markets. Even some farmers give the total farm on a lease basis for each crop.

Certains agriculteurs donnent même la totalité de leur exploitation en location pour chaque culture.

Farmers can earn fairly decent profits from mango cultivation, provided they follow good farm management practices. There are programs and loans available for mango cultivation. For more details, contact the nearest bank or any financial institution or department of agriculture.

To learn more about how Sustainable Forestry Services can help you develop and manage your own mango plantation and to receive a free initial consultation, please call us today on +44 123456789 or click here to contact us.