Mango Agriculture Practices with dFarm
How to Unlock Agriculture Potential in India
Growing up I was always told we are from an agricultural family and agriculture was part of our DNA, and no matter where we go in life the ultimate satisfaction would come in agriculture. Being the optimist I am thinking about my future at 32 I decided to give up my management job and move back to India in 2017 and venture into the field of agriculture and Agri supply chain.
It was only after delving into the field I realized that most so called traditional agriculture families these days are mere caretakers of their inherited lands, and not actually doing anything that is transformative, innovative, progressive or any other fancy adjectives that we hear about farming in the rest of the world. With few exceptions, I think these so-called agriculture families missed the boat on venturing into modern practices in the area of agriculture and remained as mere landlords to maintain the legacy and statis quo in the communities.
All this may sound like a pessimist talking which is definitely not my intent. Rather, I want to let people to know the vast opportunity and potential that agriculture in India has today and how that opportunity and potential could be achieved with a little bit of innovation, technology and planning. To show how we can unlock opportunity and potential, I would like to discuss mango cultivation in southern India.
Background
India is the land of Mangoes. This juicy fruit, rightly called the “king” has some 1500 varieties growing in India. Each variety has a distinct taste, shape and colour. India boasts close to 50% of the world market share that dominate the markets from mid-April to August. By following good agricultural practices, managing costs, and targeting high-value markets, mango farming can be a lucrative business in India.
On average, mango farmers in India can earn anywhere from around INR 50,000 (USD 600) to INR 2,00,000 (USD 2,400) per acre per year, although this can vary widely depending on the specific circumstances of each farm. By following good agricultural practices, managing costs, and targeting high-value markets, mango farming can be a lucrative business in India. Below I describe some of those practices that when performed can give good results.
Farm Management
Maintaining a mango farm requires careful attention to various aspects of the farm, including the soil, water, nutrient management, pruning, pest and disease management, and overall tree health. Here are some general steps for maintaining a mango farm:
- Soil Management:Mango trees grow best in well-drained soils that are rich in organic matter. Regular soil testing and application of appropriate fertilizers and soil amendments can help to maintain soil health and fertility.
- Water Management:Mango trees require a consistent water supply to produce high-quality fruit. Irrigation systems, such as drip irrigation, can be used to ensure that the trees receive adequate moisture.
- Nutrient Management:Regular applications of balanced fertilizers, including nitrogen, phosphorus, and potassium, can help to maintain tree health and promote strong growth.
- Pruning:Regular pruning is important for maintaining the health and shape of mango trees, as well as for promoting good fruit production. Pruning should be done after the fruit has been harvested to remove dead, diseased, or crossing branches, and to promote good light penetration into the tree canopy.
- Pest and Disease Management: Regular monitoring for pests and diseases, and prompt treatment with appropriate control measures, is important for maintaining the health of mango trees. Mangoes are susceptible to various pests and diseases such as fruit flies, mealybugs, powdery mildew, and mango malformation, which can significantly reduce crop yields and quality.
Harvesting Methodologies
A fruit is considered mature when it has reached a stage of development such that after harvesting and during post-harvest handling, both the external and internal quality attributes are acceptable to consumers. Harvesting at the proper stage of maturity, the manner in which the fruit is detached from the tree and the time of harvesting are important considerations during harvesting.
- Maturity:Mango fruits harvested at the correct stage of maturity develop good peel and pulp color and have full flavour and aroma at the ripe stage. Mangoes harvested at an immature stage of development can be induced to ripen but the quality of the ripe fruit and particularly the flavour, is inferior. Maturity indices are an indication of the readiness of the fruit for harvest. There are several methods of assessing the maturity of mangoes. These include:
- Shape – flat shoulder at stem end
- Peel appearance –presence of bloom (white powdery substance on the peel or change in peel color from dark to light green (for some varieties)
- Pulp color – light creamy yellow pulp
- Harvesting Time of Day: The recommended time for harvesting mature fruits is from 6:00 a.m. to 10:00 a.m. to minimize latex flow. Latex stain which leads to unsightly latex burns are major causes of rejection especially if fruits are to be sold on export and premium markets like supermarkets and hotels. Harvesting immediately following rain should be avoided.
- Harvesting Method:Mango fruits are generally harvested manually using a picking pole with a net bag attached for catching the fruit once it is severed from the branch. Plastic crates are the most suitable field containers.
- Harvesting tools and aids such as field containers must be clean to avoid contamination. Minimizing damage and deterioration during harvesting and field handling
- Harvesters must wash their hands before harvesting. Good personal hygiene must be practiced to avoid cross-contamination of the produce.
- Utilize line collecting baskets with clean plastic sacks or newspaper to protect fruits from punctures and cuts caused by sharp or protruding edges of the baskets.
- Minimize damage and avoid contamination of fruits with soil, pathogens, fertilizers or other agro chemicals.
- Avoid exposing harvested fruits to the heat of the sun to prevent heat build-up.
- Leave 3-4cm of the stem (pedicel) attached to divert latex flow away from the fruit.
Harvesting Methodologies
A fruit is considered mature when it has reached a stage of development such that after harvesting and during post-harvest handling, both the external and internal quality attributes are acceptable to consumers. Harvesting at the proper stage of maturity, the manner in which the fruit is detached from the tree and the time of harvesting are important considerations during harvesting.
- Maturity:Mango fruits harvested at the correct stage of maturity develop good peel and pulp color and have full flavour and aroma at the ripe stage. Mangoes harvested at an immature stage of development can be induced to ripen but the quality of the ripe fruit and particularly the flavour, is inferior. Maturity indices are an indication of the readiness of the fruit for harvest. There are several methods of assessing the maturity of mangoes. These include:
- Shape – flat shoulder at stem end
- Peel appearance –presence of bloom (white powdery substance on the peel or change in peel color from dark to light green (for some varieties)
- Pulp color – light creamy yellow pulp
- Harvesting Time of Day: The recommended time for harvesting mature fruits is from 6:00 a.m. to 10:00 a.m. to minimize latex flow. Latex stain which leads to unsightly latex burns are major causes of rejection especially if fruits are to be sold on export and premium markets like supermarkets and hotels. Harvesting immediately following rain should be avoided.
- Harvesting Method:Mango fruits are generally harvested manually using a picking pole with a net bag attached for catching the fruit once it is severed from the branch. Plastic crates are the most suitable field containers.
- Harvesting tools and aids such as field containers must be clean to avoid contamination. Minimizing damage and deterioration during harvesting and field handling
- Harvesters must wash their hands before harvesting. Good personal hygiene must be practiced to avoid cross-contamination of the produce.
- Utilize line collecting baskets with clean plastic sacks or newspaper to protect fruits from punctures and cuts caused by sharp or protruding edges of the baskets.
- Minimize damage and avoid contamination of fruits with soil, pathogens, fertilizers or other agro chemicals.
- Avoid exposing harvested fruits to the heat of the sun to prevent heat build-up.
- Leave 3-4cm of the stem (pedicel) attached to divert latex flow away from the fruit.
Post-Harvest Management
Mangoes are perishable fruits and are prone to spoilage and decay, especially during transportation and storage. Proper handling and storage facilities are necessary to reduce post-harvest losses.
Post-harvest operations refer to activities done to the fresh produce to meet the requirements of the target market. These operations can be done in the field, in collection canters or in a packinghouse. The sequence of operations should ensure that cross contamination is avoided.
- Trimming: Trimming refers to the cutting of stem that is left on the fruit. Packing fruits with stems attached may result in latex stains when stems break off during handling. Fresh latex oozes out of the stem end, thus staining other fruits in a pack. Dried latex is difficult to remove.
- Delatexing/Desapping: Delatexing, also known as desapping, is the removal of fresh latex from the fruit.
- Sorting/Grading: Sorting is the grouping of mangoes based on the criteria of the one classifying and there is no definite set of standards followed. This is the most common practice in selling mangoes. After harvest, mangoes are arbitrarily classified as “Class A” (good quality; for export or for institutional buyers like supermarkets and hotels) or “Class B” (local grade or for domestic market. Grading, on the other hand, refers to the classification of mangoes based on the standard criteria accepted by the industry.
Hot Water Treatment (HWT)
Hot water treatment (HWT) is by far the most effective post-harvest treatment to extend the shelf life for mangoes. HWT is a non-chemical method of controlling decay. Additional benefit gained from HWT is the removal of fresh latex and dirt adhering on the surface of mangoes. During HWT, green mature fruits are dipped for 5 to 10 minutes in water heated to 52–55 °C (Photo 19). At this temperature, disease-causing organisms are killed without injuring the fruit. The effectiveness of HWT is reduced if the temperature drops below 52 °C and a temperature above 55 °C will cause scalding of the peel of the dipped fruits.
Ripening
A very important step in a successful mango ripening program is to receive mangoes that were harvested mature. Fruit that was harvested immature will soften and will not develop a pleasing flavor, so it is very important to follow best harvest methodologies. Here are some of the important steps in Ripening:
- The use of a Ripening agent helps acts as a catalyst to enhance natural ripening and at the same time ensure uniformity in the ripening process
- Hold at 68-72 °F (20-22.2 °C)
- After 24 hours of ripening agent exposure, hold mangoes at the ripening temperature 68-72 °F (20-22.2 °C)
- Research indicates that ethylene treated mangoes kept at 68-72 °F (20-22.2 °C) will ripen in 2 to 3 days
- Monitor progress and sample fruit for firmness until the ideal transfer point is reached
Gamma Irradiation
Gamma irradiation is a versatile technique of food preservation. In mangoes, it fulfils three purposes which are
- Eradicate pests such as fruit flies on harvested crops.
- Extend the shelf life of food.
- Kill disease-causing microorganisms such as E. coli and Salmonella.
Post-Harvest Management
Mangoes are perishable fruits and are prone to spoilage and decay, especially during transportation and storage. Proper handling and storage facilities are necessary to reduce post-harvest losses.
Post-harvest operations refer to activities done to the fresh produce to meet the requirements of the target market. These operations can be done in the field, in collection centres or in a packinghouse. The sequence of operations should ensure that cross contamination is avoided.
- Trimming: Trimming refers to the cutting of stem that is left on the fruit. Packing fruits with stems attached may result in latex stains when stems break off during handling. Fresh latex oozes out of the stem end, thus staining other fruits in a pack. Dried latex is difficult to remove.
- Delatexing/Desapping: Delatexing, also known as desapping, is the removal of fresh latex from the fruit.
- Sorting/Grading: Sorting is the grouping of mangoes based on the criteria of the one classifying and there is no definite set of standards followed. This is the most common practice in selling mangoes. After harvest, mangoes are arbitrarily classified as “Class A” (good quality; for export or for institutional buyers like supermarkets and hotels) or “Class B” (local grade or for domestic market. Grading, on the other hand, refers to the classification of mangoes based on the standard criteria accepted by the industry.
Hot Water Treatment (HWT)
Hot water treatment (HWT) is by far the most effective post-harvest treatment to extend the shelf life for mangoes. HWT is a non-chemical method of controlling decay. Additional benefit gained from HWT is the removal of fresh latex and dirt adhering on the surface of mangoes. During HWT, green mature fruits are dipped for 5 to 10 minutes in water heated to 52–55 °C (Photo 19). At this temperature, disease-causing organisms are killed without injuring the fruit. The effectiveness of HWT is reduced if the temperature drops below 52 °C and a temperature above 55 °C will cause scalding of the peel of the dipped fruits.
Ripening
A very important step in a successful mango ripening program is to receive mangoes that were harvested mature. Fruit that was harvested immature will soften and will not develop a pleasing flavor, so it is very important to follow best harvest methodologies. Here are some of the important steps in Ripening:
- The use of a Ripening agent helps acts as a catalyst to enhance natural ripening and at the same time ensure uniformity in the ripening process
- Hold at 68-72 °F (20-22.2 °C)
- After 24 hours of ripening agent exposure, hold mangoes at the ripening temperature 68-72 °F (20-22.2 °C)
- Research indicates that ethylene treated mangoes kept at 68-72 °F (20-22.2 °C) will ripen in 2 to 3 days
- Monitor progress and sample fruit for firmness until the ideal transfer point is reached
Gamma Irradiation
Gamma irradiation is a versatile technique of food preservation. In mangoes, it fulfils three purposes which are
- Eradicate pests such as fruit flies on harvested crops.
- Extend the shelf life of food.
- Kill disease-causing microorganisms such as E. coli and Salmonella.
Packaging and Transportation
Proper packaging and traceability are essential in maintaining produce quality during transport and subsequent handling. Packaging materials should provide adequate protection to its contents, should facilitate convenience in handling the produce, attract consumers and sell the contents, and inform the consumers about the produce inside the pack.
Packaging and Transportation
Proper packaging and traceability are essential in maintaining produce quality during transport and subsequent handling. Packaging materials should provide adequate protection to its contents, should facilitate convenience in handling the produce, attract consumers and sell the contents, and inform the consumers about the produce inside the pack.
Conclusion
The journey of Indian farmers towards agricultural excellence, as exemplified by this mango case study, is a testament to the transformative power of innovation, technology, and strategic planning. By embracing modern agricultural practices, leveraging technological advancements, and implementing effective planning, farmers have not only increased the yield and quality of their mango crops but also set a benchmark for sustainable and profitable farming. This shift not only promises a brighter future for the farmers themselves but also contributes significantly to India’s agrarian economy.
As this case study illustrates, when traditional knowledge is harmoniously blended with modern techniques, the potential of Indian agriculture is not just unlocked, but it is also positioned to lead on a global stage. The story of the Indian mango is more than just about a fruit; it’s a beacon of hope and a blueprint for the future, showing that with the right tools and approaches, Indian agriculture can indeed flourish, feeding millions and standing as a pillar of innovation and resilience.
About dFarm
dFarm provides a single source for Trusted Data from the agriculture supply chain, powering increased transparency and efficiencies that drive precision tracing, smarter decisions, reduced wastage, and enhanced consumer satisfaction. dfarminc.com
