Supply chain of Mango. imon BUFT

1. Mango

2. Name ID
Imran Hossen Imon 161-067-0-155
Partho Kumar Roy 161-074-0-155
Avijit Bhattacharjo 161-085-0-155
Tushar Bhattacharjo 161-086-0-155
Submitted To
Name: Mallick Rakibul Hasan
Assistant Professor, Dept. of Business Administration,
BUFT
Submitted By

5. Production of MANGO in Bangladesh
 Bangladesh is the one of the major mango producing country in all over
the world.
 in 2017-2018 the production was mango was estimated at 1.4 million tones and this
year the production is expected to cross 1.9 million tones.
 Mango season in Bangladesh starts from last week of April to first
week of August.
 The main mango growing regions are around Rajsahi, Chapainawabganj,
Nawabganj, and Dinajpur.
 Like Fazlee, Langda, Gopalbogh, Himsagar, Khirsapat, Ashhwina, Khisanbogh,
Kuapahadi, Lata Bombai, Foria, Bombai, Kohitoor, Laksmanbhog, Mohanbhog,
Misribhog etc. Fazli, Lengra, Gopalbhog and Khisrapat are considered to be the
premier varieties – food fit for the Gods!.

6. Farm Processing Transporting
Packaging
DistributingRetailConsumer
Supply Chain of Mango

7. Cleaning
Marketing
Transportation Storage
Grading and sorting
HARVESTING
PROCESS

8. Plant seedings
stake the plant by placing two bamboo sticks on either
side
Mulch the basin with paddy husk or available dry leaves to
conserve moisture.
Grow green manure crops in the alleys
plough the alleys to check weed growth and loosen the
soil for better infiltration of rain water
Irrigate the seedlings at frequentintervals
Manure the plant with urea at an interval of 2 to 3
months

9. Plant Nutrient
Management
Micro nutrient mixture of 5g Zinc sulphate, 2g,
Magnesium sulphate , 2g ferrous sulphate, 2g
Borax, 6g slaked lime, 10g urea and ½ ml
sandovit dissolved in 1liter water sprayed
during sep – oct twice at 10-15 days interval
Green manure crops like Dhaincha and
sunhemp @ 12 to 15kg per acre between
plants is to be sown

10. Plants to be irrigated at 3-4 days interval till 2 years
3rd year irrigation should be given at weeklyintervas
4th and 5th year onwards mango plants may be irrigated at 7 to 10 days interval
First irrigation at fruit set
Second irrigation, one month after first irrigation when fruits are of marble size
Third irrigation,20 to 30 days aftersecond irrigation
fruiting period needs 2 to 4 irrigations
no irrigation during flowering and one month before harvesting.
necessary to test the water for quality because many salts are dissolved in it
Irrigation

11. In bearing orchards at least 2 times in a year the
inter spaces should be ploughed - one with onset of
monsoon, the second one at the end of the monsoon
Weedicides like Glyphosate (8-10 ml per liter) + 20g of
ammonium sulphate or urea spray on grass control them while
spray of Atrataf @ 800g for 240 liters of water per hectare
control broad leaved weeds
Inter Cultivation & WeedControl

12. Pruning for production should be done every
year, after 15 to 20 days of harvesting
Prune all lower, hanging & criss crossing branches
up to a height of 1 meter from ground level
Branches that arise at wrong places, weak and
un fruiting shoots / twigs, dead, dried, diseased
and broken branches /twigs, water suckers left
over flower and fruits stalks.
should not be pruned in winter
Pruning

13. Inter crops
till the crop come to bearing, vegetable crops can be
raised with rotation of legume crops
raise green manure crops like sunhemp, dhaincha,
cowpea and cluster beans to enrich the soil
Legume crops like green gram, black gram and Bengal gram
help in improving the soil

14. Flowering Management
mango plants come to flowering, 4 to 5 years after planting. in
case of ultra high density planting (3 years after planting)
Stop irrigation for 2to3 months before flowering
Spray multi – K (KNO3@10g per liter of water + urea @ 5g per
liter water ) to avoid staggering flowering
Flowering period in Low temperature (15 to 16°C) coupled with
water.stress conditions during Oct – Dec, pre flowering period

15. Integrated Pest
Management
use ofmore organic manure infuse natural resistance
Only approved chemicals should be used with correct dosage & method of
application
Correct record of all chemical pesticides should be maintained. The date of
application, mode of application, the dose, the application equipment and operator.

16. Application Equipment
Plant protection equipment used for spraying
and dusting crops is maintained in good
condition and is calibrated asperrequirements
or the manufacturer’sguidelines
The nozzles and emitters should be in good
condition to allow micro fined spray of the
pesticides
The equipment maintenance records
should be maintained properly
16

17. Worker’s Health & Safety
Protective clothing and gadgets
Personal health & Workers Welfare
Training of workers
Record of Training Procedures

18. Waste & Pollution Management
The farm should present a clean look in general.
The farm has designated areas to store litter and waste
Different types of waste are identified and stored
separately
Empty Plant Protection Product Containers, Obsolete
Plant Protection Products to be destroyed

19. Cleaning
1. De-sapping
 Process of removing sap.
 The sap from the fruit is removed by cutting the stalk of the
fruits at a length of 5-10 mm from the base of the fruit with the
help of a sharp edged scissor/harvester.
2. Washing
 Washing is done for 2-3 min. with potable water of
temperature lower than that of mangoes to remove dirt.
 Neutral detergents like Teapol, Sandovit or Indtron at 0.1% (1
ml of detergent per litre of water) may be mixed with water to
help remove latex (sap).
3. Hot – water treatment
 Mangoes are treated with hot water (50-54 0 C) containing
fungicide (benomyl) or disinfectant such as sodium
hypochlorite/procloraz etc at 200 ppm concentration for 3-4
minutes.
 This treatment controls fungal growth.
4. Vapour heat treatment


Vapour is used for treatment at 46 0 C for 10 minutes.
This is a environment friendly method which helps in
Methods of cleaning mango

20. Sorting and Grading
1. Manual
 Sorting is done by the hands of
workers on the basis of damaged,
diseased and rotten mangoes.
2. Mechanical method
 Fruits are conveyed through a
conveyor belt and workers
standing on both sides of the
conveyor pick up the undesirable
produce.
3. Non-destructive method


Based on electronic vision device.
Charge-coupled device camera
is used for image vision.
4.Weight grader
 Weight graders are also available
wherein containers containing a
particular range of weight invert
into a specific section.
Method

21. Grade designation and quality of
mango
Grade designation Grade requirements Grade tolerance
Extra class Mangoes must be of
of the
free of
superior quality,
characteristic
variety and
defects
5% by
number or
weight.
Class I Mangoes must be of
good quality,
characteristic
of the variety and may
have slight defects
(shape, suberized stains
and healed bruises).
10% by
number or
weight.
Class II This grade includes
mangoes which do not
qualify for inclusion in
the higher grades, but
satisfy the minimum
10% by
number or
weight

22. Packaging
Packaging materials
Labeling and coding
Storaging

23. Packaging
BASKET
SACKS
FIBREBOAR
Packaging
material
Merits Demerits
Bamboo or plastic
baskets
Cheap, easy
available
Mechanical
damage
Jute or plastic
sacks
Cheap, easy
available
Mechanical
damage
Wooden and
plastic crates
Large capacity Heavy, skin
damage
Fibreboard boxes Light weight Affected by water
Plastic boxes Light weight,
transparency
Low capacity
Pallets Large capacity Heavy
Foam net Low thermal Poor strength,
Cushioning material and wrap:
Dry grass, paddy straw, leaves, saw dust, paper shreds
etc
D Shrink wrapping
FOAM NET
PLASTIC BOXE
PALLETS

24. Storage
AMBIENT
Storage type Storage condition Storage duration
Ambient Below
33°C,
RH- 45-
60%
4 days
Cold storage 4-9°C,
RH-85-90%
4-7 weeks
Modified
atmosphere
8-10°C,
RH-85-90%,
5%O2+10%C
O2
4-6 weeks
Controlled
atmosphere
12-15°C,
2kPa O2
2-3 weeks
Vacuum packaging
in LDPE
17°C,
70-80% RH
33 days
Hypoboric 100-75 mm Hg 25-35 days
COLD
STORAGE
CONTROLLED
ATMOSPHER
MODIFIED
ATMOSPHERE
VACUUM
PACKAGING
HYPOBORIC

25. Harvest the fruits using harvesting aids
Depending up on the variety, season and place of cultivation, it takes
100 – 120 days
Maturity index of mango fruit is decided based on purpose for which it
is used
Raw green mangoes for pickle and amchur are harvested at ¾ of the
maturity
For domestic markets completely matured fruits but still green and
hard are harvested
For sea export - fully matured green and hard fruits of 90-100 days age
having 7 to 9% TSS
For air transport - fully matured light green fruit with white dots having
100 -105 days age and 9 to 10 percent TSS.
Harvest fruits in the morning before 9to 10 AM and after 4PM
Do not keep the harvested fruits in the sun or in the bare soil
Fruiting and its management

26. Optimum carrying temperature: 8-10°C.
Optimum humidity: 85-90%.
Ventilation setting for containers: 25m3/hr.
Acceptable product temperature at loading into container should be maximum
2°C above carrying temperature.
The good advice is that to transport mangoes during the cooler part of the day
to protect the fruits from the direct rays of the sun to reduce fresh weight loss,
shriveling and deterioration of fruit quality.
Trucks are mostly preferred for transportation because losses during transit is
very small about 1%.
Table below explains the status of transportation in Bangladesh
T
R
A
N
S
P
O
T
A
T
I
O
N

27. Transportation
mode
Important facts
Road transport Tractors, auto rikshaw for 10-20 kmand Trucks for above100 km
Rail transport Coaches maintain a temp. of 12.8-15.6°C maintaining RHat 60%
Air transport Not popular due to high expense, Pre-cooling is essential.

28. Bangladesh is the seventh largest mango producing country in the world.
To produce safe and quality mangoes, 'global agriculture practice', 'good
agricultural practice' and 'good handling practice' should be followed," said
Dr Abdur Rahim, professor of horticulture at Bangladesh Agriculture
University, in a keynote paper at the dialogue.
For marketing, normal tradition is followed that maximum mango gardens
are auctioned to traders and are marketed by them
Bangladesh has Taka 8000-crore mango market in world
Marketing

29. Value added products
RAW MANGO PRODUCTS
PIKLE
AMCHOOR
POWDER
CHUTNEY BEVERAGES RELISH

30. RIPEN MANGO PRODUCTS
PULP JUICE NECTAR SQUASH
JAM AND
JELLY
ICE-
CREAM
MANGO
LEATHER

31. Planning and management for integrated
nutrient management, pest
management, protection of farm
premises and water supply
Areas which cannot be utilized for
production should be identified and
utilized for protection of environment
Environment and conservation

32. Good Manufacturing Practice
The practices required in order to conform to the guidelines
recommended by agencies that control the authorization and
licensing of the manufacture and sale of food and beverages
These guidelines provide minimum requirements that a manufacturer
must meet to assure that their products are consistently high in
quality, from batch to batch, for their intended use
addresses issues including documentation, record keeping, personnel
qualifications, sanitation, cleanliness, equipment verification, process
validation, and complaint handling

33. Problems in Bangladeshi mango Producer
Complex supply chain
Weather fluctuations
Lack of supply of Mangoes.
Ethylene production causes over-ripening after harvesting also.
Inconsistent supply of quality and quantity of Mangoes.
Disaggregate and multi-layered marketing channels, resulting in inefficiencies in
procuring of raw material.
Highly perishable (short storage life and susceptible to diseases) resulting in
high post-harvest losses
High freight cost and inadequate transport facilities

34. Potential of mango processing
Mango has high medicinal values as it can be used to fight against
bronchitis, heartburn, mental depression, inflammation of the throat.
Mango is a good source of vitamin A and C, beta- carotene,
potassium, selenium, copper, zinc.
High fragrance of mango flower can used to extract essential oil.
High amount of fat and starch in mango kernel have good potential
to replace other starch food for alcohol production.
The oil extracted from kernel is of good quality and could be used in
cosmetic and soap industries.

35. Conclusion
Though Bangladesh is one the major
producing country of mango but still our
country suffers from 20- 25% losses.
These losses can be overcome by
improving post-harvest management
and practices like better packaging and
storage, preventing ripening, thermal
treatment, proper marketing chain.