Mango is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20% of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney. These products experience worldwide popularity and have also gained importance in national and international market. During processing of mango, by-products such as peel and kernel are generated.
Mango Pulp is prepared from selected varieties of Fresh Mango Fruit. Fully matured Mangoes are harvested, quickly transported to the fruit processing plant, inspected and washed. Selected high quality fruits go to the controlled ripening chambers; Fully Ripened Mango fruits are then washed, blanched, pulped, deseeded, centrifuged, homogenized, concentrated when required, thermally processed and aseptically filled maintaining sterility.
Currently, mango exports from the West African nation occupy second place in the region and over the last three years, this particular sector has witnessed great growth. The export of Senegal’s mangoes has greatly increased over the years. From 8,500 tons about 3 years ago and today we are exporting about 16,500 tons.
In the countries of the region, production of export mangoes is spread over four months (from March to June), while in Senegal, production runs for 6 months (from May to October) with a window Export of 3 to 4 months. Depending on the region, the harvest takes place in May-June-July and in July-August-September. On the European market Senegal mainly exports mangoes variety Kent. The coloring of the fruit is exceptional: it is a major asset for the Senegal Origin. The year 2000 has been the turning point for Senegalese mango exports being the beginning of an ever-increasing export towards Europe; in just a few years, Senegal has become the second most important West African source of mangoes, after Ivory Coast. Senegal’s position on the European export market is ascertained with two very popular varieties: Kent and (to a lesser extent) Keith.
