History
Originating from India, mango (Mangnifera Indica) is considered a sacred fruit, folklore has it that mango trees can grant wishes. From India, mangoes later spread through Asia and then to the rest of the world. History has it that the spread of Buddhism across Southeast Asia resulted in the spread of mangoes. In the 10th century, Persians used to transport mango fruits across western Asia and later planted the seeds in east Africa. Mangoes are one of the most important and widely grown fruits of the tropical world.
Nature
Mango is an edible heart-shaped fruit from the tropical tree Mangnifera Indica. There are over 5000 varieties of mangoes all over the world. It varies in size, sweetness, shape, and color depending on the geographical location. Some are brightly coloured with shades of red and yellow. Its single flat seed is surrounded by yellow to orange juicy pulpy flesh with a peculiar sweet-spicy flavor.
Mangoes yield good crops only where there is a well-marked dry season to stimulate fruit production. The tree often reaches 15-18 meters (50-60 feet) in height, with branches a radius of 10–15 m (33–49 ft.), attaining great age.
The leaves are green long and broad, they are orange-pink when young and rapidly change to a dark red and later attain a dark green shade as they mature. It produces small white flowers which have a mild, sweet fragrance. The fruit takes four to five months from flowering to ripen, they continue to ripen after they have been picked.
Production
According to the Food and Agriculture Organization Corporate Statistics Database (FAOSTAT) of the United Nations, in 2020 worldwide production of mangoes was 55 million tonnes, in the lead was India with 45% of total production. In Ghana, there is an estimation of over 12,000 acres of mango farms which produce about 23,000 tonnes per year and establishments are increasing every year. Of the mangoes cultivated, 40% are exported and the rest are consumed on the local market as whole or processed juice and other delicacies.
Ghana has a young rapidly growing mango sector with commercial production beginning in the early 2000s. Even though the exportation of mangoes in their fresh state has been challenging, significant processing industries which produce dried and fresh-cut mangoes have emerged as leaders.
Benefits
The fiber, vitamins, minerals and antioxidants contained in mangoes can provide important health benefits. Mangoes are a rich source of Vitamin A, C, and D and they are a great source of magnesium and potassium both of which help to lower blood pressure. Mangoes also aid in digestion and help to maintain healthy skin and hair.
Processing
Mangoes can be processed into mango puree, mango pulp and mango concentrates. These create a wide scope for secondary processed mango products demanded on the market. Secondary processed products include juices, beverages, fruit bars, jellies, candies, jams and fruit-based cosmetics that contain fruit extracts. They are also used in squashes or powder mixes for preparing drinks. Mango puree naturally retains all of the nutrients, sweetness and flavour in the fresh fruit. The pulp is from completely ripen mangoes that has been sorted, processing the pulp includes cutting, pulping and refining, preheating, decanting, evaporating, filling, packaging and labeling.
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