![]() Mango pulp is defined as stringy solids which the juice has been squeezed out.ģ. Mango puree retains natural fiber and some phytonutrients which is more nutritional than juice. ![]() Mango puree contains pulp, juice, etc except the stone (seed) & skin, it is highly blended to a smooth consistency. After concentrating, the processed product is easier for long distance transportation. Q: How to differentiate mango puree, pulp and concentrate?Ī: Mango concentrate refers to the original juice which is water removed. Low temperature and dry air are the keys to preserve pickled mango which can slow down mango’s rotten time to some extent.Ģ. Pickled mango needs to be consumed quickly, or it should be preserved in a refrigerator. the seasonings for pickling are usually salt, sugar, and hot spices. Q: Can green mango which dropped from trees be preserved by pickling?Ī: Green mango pickling is a traditional flavoring method. The following questions & answers would help you know more about mango industry:ġ. In mango processing industry, lots of factors will affect mango processing quality and hence affect the total profits. ![]() Mango Products Processing Industry Present problems and solutions However, with characteristics of short harvest time, limited storage life, and transportation difficulty, fresh mango is normally processed industrially into chutney, pickles, curries, canned or frozen slices, puree, beverages and various dried mango products to extend its preservation time and enrich fruit market throughout the year. Rich in Vitamin C, folate and dietary fiber, mango is not only as a nutrient source but also as an important source of livelihood for people in the tropics. In 2014, the annual output of mango is more than 45 million MT and ranks the 7 th in global fruit production. Mango, known as the “tropical fruit king”, is the common fruit in most continents, especially in Asia, Africa, and South America.
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