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Indian Mango – The Not So Popular Variety

July 27, 2020

When this smaller and rounder variety was introduced locally it became so popular. Although, I am not sure when was the introduction date and the price range it reached. It might be comparable to Manila Super Mango, the carabao variety — manggang kalabaw.

Why I haven’t any idea about the peak cost? We had plenty of mango trees. No Indian Mangoes but our friends nearby had a few. We were eating them like feast during breaks. In times there were none, we were sneaking to neighboring farm to get some. I never had the chance to buy it from somewhere else.

Almost similar to Alphonso cultivar

The search for more information pointed me to Alphonso mango. A cultivar from India. Thus, the name “Indian Mango” makes sense. The shape and weight are almost similar to the local cultivar. However, the Alphonso’s sunshine-yellow skin doesn’t add up. To add more confusion, Indian mango rarely turns yellow when ripe.

Indian Mango is mildly sour and slightly sweet

What separates this mango from others? Mainstream varieties are very sour when green. To eat them green, dip it in soy sauce, shrimp paste, salt or sometimes sugar. The Indian Mango is different for being mildly sour and slightly sweet. Eat them as is without the need of any sauce. Although, having such may further improve sensory experience.

Popularity is greatly reduced when this particular mango ripens

It lacks sweetness and overall flavor. The differences are too great as compared to ripe carabao variety. Many don’t want it. I am an exemption though, including my two kids. While others are letting them rot lying on the ground, we are picking up as much as we could. Good fruits will go on dining table while overripe will be given to ducks and chickens.

The law of supply and demand threatens production

It commanded high price at first. It was expected because few had Indian Mango trees. However, farmers tend to grow what are in-demand. Number of trees grew rapidly and the cost went down as fast. The selling cost fell to the point of 50 pesos per sack, and even lower. It was so low that couldn’t even cover labor wages.

The need for value adding technologies

I’ve been seeing many farms letting their fruits fall to ground and rot. The scenario would be different if value adding technologies are available to stakeholders. It could create demands. You and I can work together to develop products – green mango sauce and chutney and juice variants.

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