Value addition in mango
- 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 18C to 35C and tolerate higher temperature up to 40C. 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 55-60C 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 85-90C/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 85C Filling Hot Into Cans Sealing Processing At 100C 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 105C 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 90C)for 25 Minutes Cooling Storage
- 29. MANGO WINE Mangoes Pulping Addition Of Sugar(till 22 Brix) Addition Of 100 ppm SO2 Fermentation (22C/10-15 Days) using Saccharomyces cerevisiae var.ellipsoides@0.5% Racking Straining Bottling And Ageing(6-8 Months) Pasteurization At 82C/20min Cooling Storage
- 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 85C(pH3.8-4.0) Add Sugar Syrup And 0.3% CITRIC ACID (TSS 40brix) Exhausting (82-85C/6-10 Min) Double Seaming Processing(100C/30 Min) Cooling Storage
- 33. MANGO SLICE CANNING Ripe mango fruits Wash, peel Cut into longitudinal slices Filling in plain cans containing syrup (40Brix) and 0.3% citric acid Exhausting (82-85C/ 6-10 min) Seaming Processing (100C/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.