The document outlines the process for harvesting and packing mangoes for export. Mangoes are harvested carefully using nets to avoid bruising and damage. They are classified by size and have their stems trimmed. The mangoes are then transported, cleaned, and undergo hot water treatment and waxing to improve appearance before being sized and packed into boxes for export.

1. MANGO PROCESSING

2. Ito po ang tamang pamaraan sa pag-harvest
ng mangga para mapanatili ang kalidad.
Gamit ang panungkit na may net upang
hindi mahulog sa lupa. Sinasadya na ang
pagharvest ng mangga ay mahaba ang
tangkay upang hindi mapunta ang dagta ng
mangga sa balat nito upang mapanatli ang
balat nito na makinis.

3. After the mangoes were harvested from the tree, it will be
automatically classified base on the size, whether it is class
A or class B.

4. After being classified, trim stems to the abscission zone
and immediately place the fruit with stem end down to
allow latex to drip without touching the fruit’s peel.

5. After being transported to the plant, the mangoes are dumped
on chlorinated water then being brush and rinse in potable
water to clean its skin.

6. After being rinsed in potable water, the mangoes undergoes hot
water quarantine compliance with government regulations to get rid
of fruit flies. After this process, the mangoes were cooled and
undergoes the waxing process using a formulation to improve their
appearance by increasing the natural fruit gloss and reducing water
loss, which causes mangoes to appear dull.

7. The mangoes undergoes fruit sizing depending on the
buyer requirements. Then, the mangoes are arrange in the
carton boxes for packing according to their sizes.

8. This are the cartons/ boxes
where the mangoes are
packed and ready for export
The mangoes are brought
to the airport ready to be
shipped to the buyer.