BCKV HORTICULTURE PHT

1. VALUE ADDITION IN MANGO
SEMINAR-I PHT- 649
Speaker
Soumen Karak
M. Sc. (Hort.) 3rd semester
SEMINAR LEADER : Prof. Asis Kumar Banik & Prof. Surajit Mitra
Department of Post Harvest Technology,
Faculty of Horticulture

2. INTRODUCTION
• Mango (Mangifera indica L. ) is one of the ancient fruits of
India.
• It belongs to family of Anacardiaceae. It is a native of Indio-
Burma region.
• The name mango is derived from the South Indian
Malayalam word 'Manga',
• Which the Portuguese adopted as 'Mango'. Among the
tropical fruits of the World, mango is the most popular and it
has been rightly described as ‘King of Fruits’.
• It is rich in vitamin ‘A’ and ‘C’. Mango is grown in both
tropical and sub-tropical conditions from sea level to an
elevation of 1,400 meters altitude.

3. • The optimum temperature suitable for mango cultivation is 18C to
35C and tolerate higher temperature up to 40C. It average rainfall
of as low as 25 cm to as high as 250 cm per annum.
• The fruit is consumed as raw or ripe. Good mango varieties contain
20 % of total soluble sugars.
• Mango fruits are used for preparing various traditional products
like raw slices in brine, amchur, pickle, murabba, chutney, panna
(sharabat), etc. Presently, the raw fruit of local varieties of mango
are used for preparing pickle and raw slices in brine.
• The ripe fruit has fattening, diuretic and laxative properties. It
helps to increase digestive capacity.

4. VALUE ADDITION
• Value addition is an important technology which gaining attention
in the recent years .Value is added to Horticultural produce by
changing its form, colour and taste and other characters which
ultimately increases value of the product.
• Value addition is the way taken to increase the value of a raw
product anytime between harvesting and sales of the final
product. A typical value addition includes processing in some ways
like cleaning, cutting, packaging, smoking, drying, freezing,
extracting or preserving.
• Value addition in mango is not only processing but it also includes
proper post harvest management of mango fruit, processing
waste and its export for getting higher monetary returns.

5. WHY VALUE ADDITION IS IMPORTANT
• For better income.
• For improved processing utilization.
• To keep in phase with consumers needs.
• To provide variety of products.
• Eco-friendly aspects. Value-added items are very eco-
friendly for the most part because they usually utilize the
resources you already have, and keep new land use and new
raw material use to a minimum, or both.

6. BENEFITS OF VALAUE ADDITION IN MANGO
• Reduction in post harvest losses.
• Benefits to farmers and consumers.
• More availability of fruit produce or off season availability.
• Addition of nutrition.
• Generate employment opportunities.
• Increasing export trade and foreign exchange.

7. Mango pulp
Mango squash
Mango syrup
Mango juice
Mango jam
Mango fruit bar
Mango wine
Mango pickle
Mango chutney
Mango slices
Mango powder
Raw mango beverage
Green mango panna
VALUE ADDITION BY PROCESSING OF MANGO
GREEN MANGOES RIPE MANGOES

8. SOME VALUE ADDED GREEN MANGO PRODUCT

9. SOME VALUE ADDED RIPE MANGO PRODUCT

10. Mango Pickle and Chutney
Mango Pickle Mango chutney
FPO Specifications for Pickle: Minimum
percentage of salt should be 12 %
Fruit percent : 40%
TSS : 50%
Acidity : 2.1%

11. PICKLE
They are prepared with salt ,vinegar, oil or with a
mixture of salt, oil, spices and vinegar.
Recipe:-
Mango slices 1 kg
Salt 120g
Red chilli powder 10g
Black pepper powder 10g
Cardamom(large)powder 10g
Cumin powder 10g
Cinnamon powder 10g
Aniseed powder 10g
Coriander powder 10g
Headless clove powder 6g
Jaggery /sugar 500g
Till or mustard oil 500 ml

12. MANGO PICKLE PREPRATION
Mangoes are selected
Washed, Destoned and Sliced
Slices are kept in jar
Salt are spread
Jars are kept for one week in Sun
Jars are shaken daily
Spices and oil are mixed
Store in cool and dry place

13. MANGO CHUTNEY
• It is prepared by cooking the fruit pulp with
added salt, sugar, spices , acetic acid and or
dry fruits to a suitable adjustment.
• Sugar , salt ,spices , acetic acid all act as some
preservatives.

14. MANGO CHUTENY RECIPE
1. Mango slices : 1 kg
2. Sugar: 1 kg
3. Salt : 30 g
4. Cardamom (large) powder : 10 g
5. Cumin powder : 10 g
6. Cinnamon powder : 10 g
7. Red chili powder : 5 g
8. Black pepper powder: 5 g
9. Onion (chopped): 50 g
10. Garlic (chopped): 5 g
11. Ginger (chopped): 10 g
12. Glacial acetic acid: 10 ml
13. Sodium benzoate: 1/3 tsp

15. PREPARATION OF CHUTNEY
Wash raw mango ,peel and cut into thin suitable slice
Cook the slices in little amount of water for few minutes till it become
slightly soft

16. CONTENT…..
 Mix the slices with equal quantity of sugar and allow to
sweat for one hour.
Immerse spice bag in the mango slices mix and cook slowly
till desired consistency is attained.

17.  Crush gently the spice bag throughout cooking with a ladle in
order to extract out spice juice and flavour.
 Remove the spice bag and strain out all the juice.
 Add acetic acid, salt and cook for 5-10 min.
 Fill hot in clean bottles and seal.
CONTENT……

18. Dehydrated Green Mango Products
1. Amchur
 Amchur has a tart, acidic, fruity flavour that
adds character to many dishes including
meats, vegetables and curry preparations.
 It’s also used to tenderize poultry, meat
and fish, and pickle making, etc

19. AMCHUR(RAW MANGO POWDER)
SELECT MATURE GREEN MANGOES
WASH PEEL AND CUT INTO SLICES
DIP IN 2 % SALT SOLUTION FOR 1 HOUR
DRAIN AND DIP IN 0.4%KMS SOLUTION FOR 2 HOUR
DRY SLICES AT 55-60C FOR 48 HOURS
POWDER DRIED SLICES IN MILL/GRINDER
FILL INTO AIRTIGHT CONTAINERS
STORE IN DRY PLACE

20. MANGO PANA
Mango panna: It is a tasty summer drink made
from green mangoes. It is a thick mixture of
raw mango pulp, sugar, salts, citric acid,
spices.
RECIPE FOR 1 KG EXTRACT :--
1.6 litre water , 1 kg sugar ,80 g salt, 10g cumin,
4g black pepper, 2g red chilli powder.

21. MANGO PANNA PREPARATION
Fully developed green mangoes
Washing
Slicing of fruits (Longitudinally) stone
Placing in 3% salt solution
Boilling (20 to 30 min)
Pulp separation (peel)
Straining (Coarse muslin cloth or S.S. sieve 2 mm mesh)
Strained pulp
Mixing with water and spices
Addition of preservative (KMS)
Filling in sterilized bottle
Storage

22. MANGO PULP PREPARATION
SELECT FULLY RIPE FRUITS
SORT AND WASH
PEEL AND DESTONE
CRUSH AND PRESS TO EXTRACT PULP
HEAT PULP TO 85-90C/30 min
FILL HOT IN PRESTERILLIZED BOTTLES COOL AND PRESERVATIVE(0.1% KMS
AND 0.5% CITRIC ACID) AND FILL IN
BOTTLES
SEAL
STORE

23. FLOW SHEET FOR PROCESSING OF SQUASH
FRUITS
WASHING
TRIMMING
CUTTING OR GRATING
JUICE EXTRACTION
STRAINING
JUICE MEASURING
PREPARATION OF SYRUP
Sugar+ water+ acid, heating just to dissolve
STRAINING
MIXING WITH JUICE
ADDITION OF
PRESERVATIVE (0.6g
KMS or 1.0g sodium
benzoate/ liter squash)
BOTTLING
CAPPING
STORAGE

24. MANGO JUICE PREPARATION
WASHING
PEELING
DESTONING PULPING
PREPARATION OF SYRUP
FILLING
SERVING CHILLED

25. FLOW-SHEET FOR PROCESSING OF MANGO JUICE
Mangoes
Ripe
Washing
Peeling
Stone Removal
Straining Of Pulp
Addition Of Water
Mixing With Syrup
Homogenization
Heating At 85C
Filling Hot Into Cans
Sealing
Processing At 100C for 20 Minutes
Cooling
Storage

26. MANGO JAM
• Jam is a product made by boiling fruit pulp with
sufficient quantity of sugar to a reasonably thick
consistency.
RECIPE :- Mango: 1 kg
Sugar : 750 g
Water : 50 ml
Citric acid: 1.5 g
Pectin: 10 g
TSS FOR JAM : 68-70%

27. FLOW SHEET FOR PROCESSING OF MANGO JAM
Ripe Fruits
Washing
Peeling (remove seed and core)
Addition Of Sugar (add water if necessary)
Boiling(with continuous handling)
Addition Of Citric Acid
Judging Of End Point By Further Cooking Up To 105C Or 68-70% TSS Or By
Sheet Test
Filling Hot Into Sterilized Bottles
Cooling
Waxing
Capping
Storage (at ambient temperature)

28. FLOW SHEET FOR RIPE MANGO PROCESSING OF RTS
BEVERAGES
Fruit
(Pulp/juice)
Mixing With Strained Syrup Solution
( sugar+ water+ acid, heated just to dissolve )
Homogenization
Bottling
Crown Corking
Pasteurization(at about 90C)for 25 Minutes
Cooling
Storage

29. MANGO WINE
Mangoes
Pulping
Addition Of Sugar(till 22 Brix)
Addition Of 100 ppm SO2
Fermentation (22C/10-15 Days) using
Saccharomyces cerevisiae var.ellipsoides@0.5%
Racking
Straining
Bottling And Ageing(6-8 Months)
Pasteurization At 82C/20min
Cooling
Storage

30. CANNED MANGO PRODUCTS

31. CANNED MANGO PRODUCTS
CANNED MANGO PULP CANNED MANGO SLICES

32. MANGO PULP CANNING
Select Ripe Mangoes
Wash Peel
Pulping
Filling In Plain Cans At 85C(pH3.8-4.0)
Add Sugar Syrup And 0.3% CITRIC ACID (TSS 40brix)
Exhausting (82-85C/6-10 Min)
Double Seaming
Processing(100C/30 Min)
Cooling
Storage

33. MANGO SLICE CANNING
Ripe mango fruits
Wash, peel
Cut into longitudinal slices
Filling in plain cans containing syrup (40Brix) and 0.3% citric acid
Exhausting (82-85C/ 6-10 min)
Seaming
Processing (100C/30 min)
Cooling
Storage

34. MANGO LEATHER
Also called aam papad
Made out of mango pulp mixed with deep sugar
solution and sun dried
 Can be consumed in any
season as it can be preserved
for a long period of time.

35. MANGO LEATHER(FLOW CHART)
Ripe Mango
Wash, peel and extract pulp
Strain
Add 0.6 g KMS for every kg of pulp
Smear aluminum trays with edible oil
Spread pulp In thin layer on trays
Dry In mechanical dehydrator
After drying first layer, spread second layer on it and repeat the Process
(until thickness Of sheet Is 1.0-1.25 Cm)
Cut dried sheets into pieces of suitable sizes
Wrap In waxed paper
Store

36. Flow chart for Osmotic Dehydration of
Mango Slices
Select Ripe Mango
Grading into uniform size
Washing and peeling
Slicing into 1.5 cm thickness
Immersing fruit slices in 60°Brix sugar
syrup (1:4) at 60°C for 6 h
Draining
Dipping in sulphite solution containing
1% citric acid and 0.5 % ascorbic acid
Draining and drying
Packaging
Storage

37. IDEAL APPROACH FOR VALUE
ADDITION
 Awareness for value added products.
 Strengthening linkages and interaction between growers and industries.
 Public-private partnership for better extension/ inputs.
 Promote growers cooperatives in food park region .
 Product innovation and development of zones.
 Develop network and integration of IT to enlarge the Scope of processing
industry.
 Strategic alliance with major supermarkets.

38. WASTE UTILIZATION OF MANGO
 A huge amount of waste is produced during mango processing which is a
rich source of many utilizable components.
 Waste can be converted to value added by products. It will also help to
reduce environmental pollution.
 By Products of Mango Processing.
 Kernel flour
 Starch / fat from kernel
 Pectin from peel
 Biogas production from peel
 Substrate for production of SCP (Single cell proteins)
 SCP: Rrefers to edible unicellular microorganisms. The biomass
or protein extract from pure or mixed cultures of algae, yeasts, fungi or
bacteria may be used as an ingredient or a substitute for protein-rich
foods, and is suitable for human consumption or as animal feeds.

39. SOME WASTE UTILIZATION PRODUCT

40. FUTURE NEED
 Selection of cultivars having better shelf life.
 Establishment of grading, sorting, washing, waxing and
packaging centers at farm houses.
 Improved cold chain and refrigerated transport facilities.
 Adopting good storage and ripening practices.
 To realize the urgent need of diversification in processing
sector.

41. CONCLUSION
 Mango fruits can be process in to a large number of value added
products.
 Value addition processing of mangoes is affected by a number of factors
that have prevented industry and market expansion.
 Mango processing waste also can be profitably converted in to products.
 Mango is being consumed for long time as fresh and also used as a raw
material for pulp and value added products such as beverages (Juice and
nectar), jams, chutneys, pickles, slices, flakes, mango powder etc.
 United efforts are, therefore, needed to overcome these various
constraints to the processing industry.
 Seasonality, fluctuation in prices, high cost production and production
glut affects the supply of mango.