Mangoes are considered the king of fruits and are grown in southern India. India is the largest producer of mangoes, which are consumed domestically and exported worldwide. The document discusses two main varieties of Indian mangoes - Safeda and Sinduri. It also provides information on food preservation methods like canning, freezing, and drying to extend the shelf life of foods and allow for storage and export. Various Indian pickles and preservatives are listed. The purpose of food preservation is outlined as prolonging the life of foods and stopping or slowing spoilage to allow for longer storage.

1. Mangoes Round the
Year!
By Jayesh Pandit
Class V D
Subject: EVS
Teacher: Ms. Joythi Chanmandra
School: K V No.1, AFS Agra.

2. MANGOES
Mangoes are said to be the king of all fruits all over the world.
Mangoes are grown in Southern Part of India.
The name 'mango' is derived from the Tamil word 'mangkay' .
Mangos are bursting with protective nutrients.
The vitamin content depends upon the variety and maturity of the
fruit, when the mango is green the amount of vitamin C is higher, as it
ripens the amount of vitamin A increases.
India is the largest producer of mangoes which is consumed within the
country & also exported all over the world.

3. Varieties of Mangoes
Safeda Mango
Sinduri Mango

4. Mangoes are said to be the king of all fruits all over the world .They are grown in southern
part of India .Mangoes are bursting with protective nutrients. India is the largest producer of
mangoes which is consumed with in the country and also exported all over the world.
Varieties of mangoes –
Safeda mangoes
Sinduri mangoes etc

9. Food Preservation method
Canning food -------
It is the process of applying heat to food that is seated in a jar in order to destroy
any micro organism that can cause food spoilage .
Freezing food ---------
Freezing food is the art of preparing packaging and freezing food at their pack of
freshness .We can freeze most fresh vegetables and fruits meats and fish breads
and cakes etc.
Drying Food ----------
It is the oldest method known for preserving food. When we dry food, it is
exposed to a temperature. That is high enough to remove moisture .what low
enough that it does not look.

10. Different types of pickles –
Mango, mix ,aamla ,carrot ,ginger ,garlic ,green chilli ,onion ,red chilli ,lemon ,cabbage
,turnip .
Name some preservatives ----
Vinigar ,citric acid ,sugar ,turmeric ,jiggery-carmell.
List of preservative food ----
Juices, pickles, cheese, Packed vegetables ,Fruits, Jam, Sharbat, Yogert, Fish,Meat
butter ,sauces ,milk etc.

11. Why do we need to preserve food ----
We need to preserve food in order to prolong its life . it helps to stop or slow down
spoilage and their allow for longer storage .It is particularly useful in climate where
fresh food is not available .

12. Thank you!