Mangoes

Product Description

Mango

Manufactured In India By
   Taj Agro Internationl.

Mango




Description:
The mango tree is erect, 30 to 100 ft (roughly 10-30 m) high, with a broad, rounded canopy which may, with age, attain 100 to 125 ft (30-38 m) in width, or a more upright, oval, relatively slender crown. In deep soil, the taproot descends to a depth of 20 ft (6 in), the profuse, wide-spreading, feeder root system also sends down many anchor roots which penetrate for several feet. The tree is long-lived, some specimens being known to be 300 years old and still fruiting.

Nearly evergreen, alternate leaves are borne mainly in rosettes at the tips of the branches and numerous twigs from which they droop like ribbons on slender petioles 1 to 4 in (2.5-10 cm) long. The new leaves, appearing periodically and irregularly on a few branches at a time, are yellowish, pink, deep-rose or wine-red, becoming dark-green and glossy above, lighter beneath. The midrib is pale and conspicuous and the many horizontal veins distinct. Full-grown leaves may be 4 to 12.5 in (10-32 cm) long and 3/4 to 2 1/8 in (2-5.4 cm) wide. Hundreds and even as many as 3,000 to 4,000 small, yellowish or reddish flowers, 25% to 98% male, the rest hermaphroditic, are borne in profuse, showy, erect, pyramidal, branched clusters 2 1/2 to 15 1/2 in (6-40 cm) high. There is great variation in the form, size, color and quality of the fruits. They may be nearly round, oval, ovoid-oblong, or somewhat kidney-shaped, often with a break at the apex, and are usually more or less lop-sided. They range from 2 1/2 to 10 in (6.25-25 cm) in length and from a few ounces to 4 to 5 lbs (1.8-2.26 kg). The skin is leathery, waxy, smooth, fairly thick, aromatic and ranges from light-or dark-green to clear yellow, yellow-orange, yellow and reddish-pink, or more or less blushed with bright-or dark-red or purple-red, with fine yellow, greenish or reddish dots, and thin or thick whitish, gray or purplish bloom, when fully ripe. Some have a "turpentine" odor and flavor, while others are richly and pleasantly fragrant. The flesh ranges from pale-yellow to deep-orange. It is essentially peach-like but much more fibrous (in some seedlings excessively so-actually "stringy"); is extremely juicy, with a flavor range from very sweet to subacid to tart.

There is a single, longitudinally ribbed, pale yellowish-white, somewhat woody stone, flattened, oval or kidney-shaped, sometimes rather elongated. It may have along one side a beard of short or long fibers clinging to the flesh cavity, or it may be nearly fiberless and free. Within the stone is the starchy seed, monoembryonic (usually single-sprouting) or polyembryonic (usually producing more than one seedling).

Varieties
The original wild mangos were small fruits with scant, fibrous flesh, and it is believed that natural hybridization has taken place between M. indica and M. sylvatica Roxb. in Southeast Asia. Selection for higher quality has been carried on for 4,000 to 6,000 years and vegetative propagation for 400 years.

Over 500 named varieties (some say 1,000) have evolved and have been described in India. Perhaps some are duplicates by different names, but at least 350 are propagated in commercial nurseries. In 1949, K.C. Naik described 82 varieties grown in South India. L.B. and R.N. Singh presented and illustrated 150 in their monograph on the mangos of Uttar Pradesh (1956). In 1958, 24 were described as among the important commercial types in India as a whole, though in the various climatic zones other cultivars may

*Minimum and maximum levels of food constituents derived from various analyses made in Cuba, Central America, Africa and India.

Puerto Rican analyses of 30 cultivars showed b-carotene as ranging from a low of 4,171 I.U./100 g in 'Stringless Peach' to a high of 7,900 I.U. in 'Carrie'. Ascorbic acid ranged from 3.43 mg/100 g in 'Keitt' to 62.96 in 'Julie'.

**According to analyses made in India and Cuba.

Indian analyses of the mango kernel reveal the amino acids alanine, arginine, aspartic acid, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, valine, at levels lower than in wheat and gluten. Tannin content may be 0.12-0.18% or much higher in certain cultivars.

It is said to be equal to rice in food value, if tannin-free.

Mango Nutrition Tips:

Mango is one of the most luscious tropical fruit with many nutritional benefits as well. It is rich in vitamins, minerals, and antioxidants which are needed by the body to fight against diseases. Mangoes are abundant during the summer season. While many of us are eating mango because of its taste, there are still those who are not yet familiar with mango nutritional facts. What are the health benefits of mangoes? What diseases or conditions can this tropical fruit prevent or cure?

With the many health benefits that mangoes can provide for the body, no wonder it is called "The King of Fruit." Mangoes are not only nutritious; they are also succulent and delicious.

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Alphonso

National Fruit of India: Mango A fleshy fruit eaten ripe or used green for pickles etc., of the tree Mangifera indica, Mango is one of the most important and widely cultivated fruits of the tropical world it is a source of vitamins A, C and D. Origin: The alphonso mango is native to Southern Asia, especially Burma and Eastern India. It spread early on to Malaya, Eastern Asia and Eastern Africa. Mangoes were first introduced to California (Santa Barbara) in 1880. Alphonso Mangoes basically require a frost-free climate. Flowers and small fruits can be killed if temperatures drop below 40 F, even for a short period. Young trees may be seriously damaged if the temperature drops below 30 F, but mature trees may withstand very short periods of temperatures as low as 25F. The mango must have warm, dry weather to set fruit. In India there are over 100 varieties of mangoes, in different sizes shapes and colours. Mangoes, have been cultivated; in India from time immemorial. The poet Kalidasa sang its praises. Alexander savored its taste, as did the Chinese pilgrim Hieun Tsang. Emperor Akbar plant 100,000 Mango trees in Darbhanga, known as Lakhi Bagh Such is the greatness of the king of fruits MANGO.

Packing

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Raspuri



Raspuri Mangoes have an excellent flavor and is juicy in texture. They are rich in carotenes which is a pre cursor of vitamin A. This mango too is grown widely in the south of India.
       Like the Alphanso and the Totapuri mango, the raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies.

Physical, Chemical and Organoleptic Characteristics :

Packing
A+ & A Grade Alphonso Mangoes can be in to 6 Pieces, 12 Pieces & 24 Pieces.
B & C Grade Alphonso Mangoes can be Packed in to 12 Pieces & 24 Pieces.

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Totapuri

Totapuri mango is the same family of magnifera indica. It is rich is flavor and aroma. The color of the skin is distinctively different from other varieties. The fruit is widely grown in the south of India due to ideal climatic conditions. Being cheaper in cost in comparison with the alphanso, it has a higher demand.

The usage of totapuri pulp and concentrate is similar to that of the alphanso mango. Ice cream and juice manufacturing companies have a great demand for this procudt. Due to the cost factor it is popularly used in yogurts, jams, sauces, smoothies and baby food products.

Physical, Chemical and Organoleptic Characteristics :

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Our available for export are bigger in size and possesses distinctive taste. The best of our exported Malgoa mangoes are allowed to ripen in the natural process. "Malgoa mangoes are available for export from Middle of April to Middle of June and is transported by sea as well as by air. Our clients are totally satisfied with the quality of these mangoes and are repeatedly placing huge orders. For detailed product specifications and pricing,

Low fat

Product Type : Tropical & Sub-Tropical Fruit

Packing
A+ & A Grade Malgoa Mangoes can be in to 6 Pieces, 12 Pieces & 24 Pieces.
B & C Grade Malgoa Mangoes can be Packed in to 12 Pieces & 24 Pieces.

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Banganapalli

It is a widely cultivated, early maturing mango of south India. It is the main commercial variety of Andhra Pradesh. Its fruits are large sized, weighing on an average 350-400 g. The pulp is fibreless, firm and yellow with sweet taste. Fruits have good keeping quality.
The lovely oblong oval Banganapalli Mango is famous not only in India but much sought after in other countries like Europe, the Middle East, Singapore and Malaysia too. It has a unique sweet taste and is moderately juicy. It is maize yellow in colour with shining skin and fiberless firm flesh. The fruit quality and peeling quality are good and it keeps well.

Specification:

Tropical & Sub-Tropical Fruit

Packing
A+ & A Grade Banganapalli Mangoes can be in to 6 Pieces, 12 Pieces & 24 Pieces.
B & C Grade Banganapalli Mangoes can be Packed in to 12 Pieces & 24 Pieces.

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Senthura

Packing : Corrugated Fiber Board boxes or Stryofoam boxes.

Net Weight For Packing : 2 Kgs , 5kgs or according to Customer requirement.

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a) Pulp

Senthura Mango Pulp is prepared by extracting the liquid obtained from mature mango ; Fresh fruit is maintained in excellent conditions

Physical Characteristics:

Chemical Characteristics:

Packing & Storage:

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b) concentrate

concentrate is extracted from organic quality, mature and ripe fruits. Senthura Mangoes are considered famous for processing because its pulp is, delicious in taste and has fascinating color. Mango puree concentrate's acidic content can be easily blended.

Senthura Mangoes are grown in many parts of Southern India. Senthura Mango Puree Concentrate is extracted by commercial processing which involves washing, peeling, slicing, extraction of pulp, heating, cooling and packed in aseptic cans under strict hygienic conditions.

Packing: The Product is packed under complete sterile and hygienic condition in Pre sterilized Aseptic bags with poly liner in MS Drums Net Content is 228 Kgs.