MANGO

PROCESSING

DA/BPI-Guimaras National Crop Research, Development and Production

Support Center
San Miguel, Jordan, Guimaras
 REASONS FOR PROCESSING FRUITS
Rejects (deformed, cracked, mechanically
damaged, etc.) can be utilized.
Conversion of perishable agricultural products
into forms which can be stored and transported
to nearby markets all-year round.
Extension of period for the availability of
product to lessen the high cost of off season
fruits.

Retention of nutritive values and palatability.

Provision of additional income.
 FACTORS AFFECTING THE
PRESERVATION OF FRUITS

1. Seasonality

2. Abnormal climatic changes

3. Plant pests and diseases

4. Location of sources, transportation

problems and improper handling
5. Perishability and spoilage
Methods of Preserving Fruits

1. Drying or dehydration
2. Refrigeration and freezing

3. Fermentation and pickling

4. Sugar concentrate preservation

5. Food additives
6. Canning
 Purpose of Packaging

1. Protect the processed foods against

contamination of organisms which cause
spoilage during storage and display.

2. Easy distribution of products to various

market outlets.

3. Minimize damage of products in transit.

 Common Packaging Materials

1. Glass container

2. Plastic bags and Aluminum foil pouches

3. Metal containers
4. Plastic packages
 GOOD
MANUFACTURING
PRACTICES
What is Good Manufacturing Practices
(GMP)?
GMP are set of sanitation guidelines
for the food handlers (methods and
habits at work), for the physical and
processing operation in a food plant to
assure a safe, wholesome and quality
products.
Microorganisms in Food..
Molds
Yeasts
Bacteria

Effects of microbial growth in food..

Causes food to spoil
Causes diseases
Alter characteristics of food
Microorganisms are everywhere..
They are found in:
Air Water Soil

Microbial growth can be prevented by

applying conditions which are unfavorable
for growth such as:
low temperature
low ph
use of preservatives
 FILTH
Human contamination dirty nails,
jewelries, hairs, clothing
Insect contamination excreta, hairs,
flies, cockroaches, beetles, weevils,
ants
Rodents feces, urine, hair
Vertebrates cats, dogs, birds
Extraneous matter stones, sand
shells, glass, plastics, plants, wood,
straw, leaves
Cleanliness of the worker
includes wearing clean clothes

1.Hair cap/ net

2.Facial masks
3.Apron
4.Gloves
5.Footwear
REMEMBER!
Wearing of jewelries is strictly prohibited
Aprons, gloves, masks must be removed
before entering the toilets or leaving the
working area.
Close mouth when working.
Do not smoke or spit in the working area.
Door mats should be provided.
Wash hands
Before starting work
After using the toilet
After breaktime, smoking, eating or
drinking
After using toothpicks
After coughing, sneezing or blowing
After touching head, hair, mouth, nose
o or any part of the body
Wash hands
After touching dirty dishes, equipment
and utensils.
After touching trash floors, soiled
objects, etc.
During food preparation as necessary.
MANGO PROCESSED
PRODUCTS
 Process Flow of Dried Mango

Washing to remove dust Peeling and slicing using

and sanitizing with 100 stainless knife with a
ppm chlorinated water thickness of 1.5 cm
Weighing of mango slices Syruping by adding 20%
sugar by weight and allow
to melt
Blanching until slices Adding of sodium
become translucent erythorbate (1g/kg) 25
minutes after cooking
Soaking of mango slices Draining and rinsing
overnight
Laying on trays with Drying in a cabinet
cheese cloth dryer at 55-60 0C
Sweating Coating with
confectioners sugar
Coating with Packing in OPP/PE,
confectioners sugar sealing & labeling
 Process Flow of Mango Preserve

Wash and peel mangoes Cut into halves and

(green stage) slice (1cm thick)
Weigh mango slices Add salt (10%) by weight
of original slices. Mix and
soak overnight.
Drain and wash with clean Add sugar (15% by
water. weight of original mango
slices). Mix and soak
overnight.
Drain and wash.

Pack in sterilized
jars/bottles.
Add syrup (1 sugar:1 water)

Seal jars.
 Process Flow of Mango Atsara

Slice mangoes into

Wash and peel mangoes
cubes or strips.
(green stage)
Trim and slice all spices Measure: for every 3
(ginger, garlic, onions, cups mango; add 1/2
carrots and sweet and cup vinegar, 1 cup sugar
hot pepper. and 1 tbsp. salt.
Boil vinegar, sugar, Pour vinegar mixture
garlic, ginger and hot into combined
pepper. cubes/strips of
mangoes and other
ingredients.
Mix thoroughly and let it Pack in sterilized
cool. jars/bottles.
THANK YOU VERY MUCH