Mango Characteristics
Mango (Mangifera indica) is a tropical fruit from the Anacardiaceae family and is one of the most popular fruits in the world. Its outer skin can be green, yellow, red, or orange. The flesh inside is sweet, juicy, and golden yellow. Mango is known for its unique taste and aroma and can be consumed fresh, or used in various desserts, beverages, and dishes. The mango seed is nutrient-rich but is generally not consumed.
History
Mango is native to South Asia, particularly India, Bangladesh, and Myanmar, where it has been cultivated for over 4000 years. It is India’s national fruit and is widely grown across Asia, Africa, and South America. Historically, mango spread from ancient India to Persia, Indonesia, and Africa. It was introduced to the Western world by the Portuguese in the 16th century, and today, countries like Brazil, Mexico, India, and Thailand lead in mango production.
Health Benefits
Mango is an extremely nutrient-rich fruit, packed with vitamins, minerals, and antioxidants. It is very high in vitamin C, which strengthens the immune system, improves skin health, and protects the body against infections. Mango also contains significant amounts of vitamin A, potassium, folic acid, iron, and vitamin B6. It is beneficial for the digestive system and, due to its fiber content, helps alleviate constipation.
Thanks to its antioxidant properties, mango cleanses the body of free radicals, slows down cell aging, and improves heart health. Mango is also beneficial for eye health; its beta-carotene content protects the eyes from UV rays and enhances night vision. Additionally, with its low calorie content, mango helps with weight control.
Mango Harvesting, Packaging, and Export Process
Mango harvesting is done according to the level of ripeness of the fruit. Unripe mangoes are typically green and firm, while fully ripe mangoes are soft and sweet. Harvesting is done carefully by hand, as the fruit is delicate, and its outer skin can be easily damaged.
The harvested mangoes undergo selection and sorting. They are categorized based on size, color, and quality. Fresh mangoes are quickly cooled and packaged after harvesting. Mangoes are transported via cold chain to maintain their quality and stored at low temperatures. Before packaging, mangoes are typically washed and treated for protection.
During the export process, mango producers prepare food safety certificates, and quality control tests are performed. Necessary documentation, including fumigation reports, health certificates, and origin certificates, is also prepared. Mangoes are generally shipped by sea and packaged for export to global markets.
While mango production in Turkey is on the rise, most mangoes are still imported. Mangoes are exported to regions such as Europe, America, and the Middle East. In Turkey, agricultural activities have begun in cities like Istanbul, Antalya, and Adana, which have the potential for mango production.
Conclusion
As a tropical fruit, mango is a beloved and valuable food source worldwide. With its high nutritional value, delicious flavors, and positive health effects, mango appeals to a broad consumer base in the global market.