HNA EXPORTS LLP

Introduction :

Raw mango powder, is a tangy, aromatic spice widely used in Indian and Southeast Asian cuisines. It is made from dried unripe green mangoes and is valued for its sour flavor and digestive benefits. The process of making Amchur begins at the farm level with the cultivation of mango trees and culminates in the careful drying and grinding of raw mango slices. Here we explore the farming practices, harvesting techniques, and production process involved in making raw mango powder.

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1. Mango Farming : 

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a. Climate and Soil Requirements.
Mango trees (Mangifera indica) thrive in tropical and subtropical climates. The ideal temperature range for mango cultivation is between 24°C to 30°C. The trees prefer well-drained loamy or alluvial soil with a pH of 5.5 to 7.5. Adequate sunlight and minimal frost exposure are crucial for optimal growth.

b. Propagation and Planting.
Mango trees are propagated either through seeds or grafting. Grafted plants are preferred in commercial farming because they bear fruits faster and are true to the parent variety. Planting is usually done at the onset of the monsoon, with saplings spaced 8–10 meters apart.

c. Varieties Used for Raw Mango Powder.
For raw mango powder production, specific mango varieties such as Rajapuri, Totapuri, Langda, and Desheri are preferred due to their thick pulp, sour taste, and low fiber content.

d. Farming Practices
Regular irrigation, mulching, weeding, and pruning are vital for maintaining healthy trees. Organic manure and micronutrients help improve fruit yield and quality. Integrated pest management (IPM) techniques are employed to prevent infestations and diseases.

2. Harvesting Raw Mangoes :

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a. Harvest Timing.

Raw mangoes intended for powder are harvested before they start ripening, usually during March to May. The ideal stage is when the mango is full-sized but still green and firm.

b. Harvesting Method.
Mangoes are handpicked using bamboo poles with a cutting edge and netted baskets to avoid bruising. Post-harvest, they are sorted and cleaned to remove dirt, sap, and residues.

3. Processing into Powder :

a. Peeling and Slicing.
Once harvested, mangoes are peeled manually or using mechanical peelers. The pulp is then sliced into thin uniform strips or chips to ensure even drying.

b. Drying.
The sliced mangoes are dried either under direct sunlight or using solar/mechanical dehydrators. Sun drying takes 4–7 days depending on weather conditions. Mechanical dryers reduce drying time and offer better hygiene.

c. Grinding and Sieving.
Once completely dried, the mango slices are ground into a fine powder using grinders or pulverizers. The powder is then sieved to remove any coarse particles, ensuring a smooth, uniform texture.

d. Packaging and Storage.
Raw Mango powder is packed in moisture-proof, food-grade pouches or containers to preserve flavor and shelf life. Proper storage away from heat and humidity is essential to prevent caking or spoilage.

4. Commercial Aspects :

a. Demand and Market.
Raw Mango Powder is widely used in households, restaurants, and food processing industries. It is a common ingredient in spice blends, pickles, curries, chutneys, and snack foods.

b. Export Potential
India is a major exporter of mango and mango-based products. Dehydrated raw mango powder has a growing market in the Middle East, USA, Canada, and Europe due to the rising popularity of Indian cuisine.

Conclusion :

The production of raw mango powder is an excellent example of agricultural value addition, transforming a perishable fruit into a shelf-stable, high-demand spice. From careful cultivation of mango trees to meticulous drying and grinding, each stage plays a vital role in ensuring the quality of the powder. With increasing demand for natural and traditional ingredients, raw mango powder continues to offer promising opportunities for farmers, processors, and exporters alike.

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