PHILIPPINE MANGGOES FOR EXPORT...kilalanin natin ang sariling atin

Philippine mango (the national fruit) is known worldwide as the best tasting variety of Carabao mangoes in the world. Philippine mangoes have a distinct rich taste, no turpentine taste, not fibrous and with high nutritional value compared to other cultivars.

Philippine Carabao mangoes are available year-round but the best tasting fruits are those picked during the summer months.

The United States is the world’s biggest importer of fresh mangoes.  The Philippines produces about 1 million metric tons of mangoes a year (3.5% of the world production) – 95% for local consumption & 5% for export -it generates about US$35 million annually for the country.
In Asia, the Philippines is the largest exporter of mangoes while Hong Kong and Japan are the biggest importers of mangoes. Next to bananas and pineapples, mangoes are the Philippines most important agricultural produce in terms of export earnings.  Dried mangoes, mango juice concentrates, puree, mango juice, frozen mangoes, mango in brine, mango glaze and mango preserves are only some of the product variants. The most common variety of mango in the Philippines is what Americans refer to as champagne mango. It’s been called Manila mango, Ataulfo mango (named after its Mexican grower) and Honey mango.  Filipinos call it manggang kalabaw (carabao mango) while the Philippine government refers to it as ‘Manila Super Mango’ and is reputedly in the Guinness Book of World Records as the sweetest in the world. Other popular mango in the Philippines are Pico (Piko), Katchamita (Indian) and Pahutan (Mangifera altissima).he Manila mango is more slender than the large mango varieties such as the Tommy Atkins or Kent with which Americans are familiar. The Filipino mangga has yellow-orange skin which wrinkles once it is very ripe. The flesh has an almost buttery texture and is very, very sweet. In other countries, a mango is peeled with a knife akin to the way you’d peel an apple. This is possible because the mango variety they are peeling has very firm, not so juicy flesh. Peeling a Filipino mango this way is almost impossible because the flesh is too soft.Filipinos slice up a ripe Manila mango lengthwise, producing three flat slices, the middle slice containing the large seed. With the outer slices, you either scoop out the flesh with a spoon or make cubes using the “hedgehog” method — make a crisscross grid with a knife, turn the flesh out with your and then scrape off the chunks. Filipinos also love eating manggang hilaw (green, unripe mangoes) raw either plainly with rock salt or with the fish paste bagoong. Mango juice is popular and is even sold in cans and Doypack stand-up pouches by the Zest-O company. It’s a favorite flavor of locally made ice cream. Dried mangoes are eaten by the locals and are a top export product. Fresh Philippine mangoes meant for export are sent within 12 after harvesting to a factory to receive Vapor Heat Treatment. They stay in the VHT chamber for about five hours from pre-heating to cooling. No chemicals are sprayed on them; they are merely steamed. This process is to satisfy the phytosanitary standards set by Japan to which the mangoes are exported.The Philippine ‘Carabao’ mango,one of the world’s best mango varieties, ranks second among the country’s export fruit crops. It is in 155,240 hectares with a volume production of 1.04 million tons. From 1995 to 2003, it contributed a total of P15 billion to gross value added in agriculture. The country, with a 3.5% share in world production, ranks sixth among mango producing countries. The Philippine mango is exported in fresh and processed forms. Fresh mangoes are exported to Hongkong, China, Singapore, and Japan. Puree and dried mangoes have significant markets in Hongkong, the United States, and Singapore.