Presentation AARI

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					 WORLD MANGO PRODUCTION 2004

# Country    Production Area        Av.
              (000 T) (000 Hac)    Yield
                                  (T.Hac)
1 India       10800     1600        6.75
2 China        3622      418       8.65
3 Thailand     1750      290       6.03
4 Mexico       1503      174       8.65
5 Pakistan     1056      103      10.72*
PRODUCTION OF MANGO IN PAKISTAN

     Year       Production (000T)
   1999-2000          937.7
   2000-2001          989.8
   2001-2002         1037.1
   2002-2003         1034.6
   2003-2004         1056.0
   2004-2005         1200.0
AREA & PROD. OF MANGO 2003-04

Province      Area 000   Prod. 000 T % Share in
                Hac.                 production
Punjab          54.0        708.0       67.0
Sindh           46.5       338.4        32.1
Balochistan     2.0         6.6         0.6
NWFP            0.3         3.1         0.3
Pakistan       102.8       1056.1
EXPORT OF MANGO FROM PAKISTAN

  Year      Qty. 000 T   Value 000 $
1999-2000    47.602        11.576
2000-2001    53.444        17.005
2001-2002    47.541        14.036
2002-2003    58.844        17.626
2003-2004    77.468        23.426
  EXISTING MAIN EXPORT MARKETS
               2004

Country        Qty. Tons   Value 000$
UAE             33604         9395
Saudi Arabia    13224         4810
Oman             9245         2098
U.K.             8052         2834
Kuwait           2568          739
   MANGO PRODUCING DISTRICTS

Punjab   Multan, Rahim Yar Khan, Bahawal
         pur, Vehari, Muzafargarh, Khanewal,
         Sahiwal, Jhang, Faisalabad, Okara &
         DGKhan

Sindh    Hyderabad, Mirpurkhas, Tharparkar,
         Sangarh, Nawabshah.
 NUTRITIONAL VALUE OF PAKISTANI
            MANGO
Component       Parts / 100g of edible portion
Food energy             69.0 calories
Moisture                    82.5g
Protein                     2.1g
Fats                        0.5g
Carbohydrates               14.1g
Fiber                       0.4g
Ash                         0.4g
Calcium                    19.0mg
 NUTRITIONAL VALUE OF PAKISTANI
            MANGO
Component    Parts / 100g of edible portion
Phosphorus              15.0mg
Iron                     0.2mg
Sodium                   7.0mg
Potassium               45.0mg
Vitamin B1               0.1mg
Vitamin B2               0.2mg
Niacin                   0.2mg
Vitamin C               20.5mg
EXPORTABLE VARIETIES OF MANGO
    AND THEIR AVAILABILITY
 #   Variety         Period of availability
 1   Langra          Ist. – 25th. July
 2   Dusehri         10th. – 30th. July
 3   Sindhri         10th. – 30th. July
 4   Anwar retaul    10th. – 30th. July
 5   Chaunsa (S.B)   15th. July – 15th. August
 6   Fajri           Ist. – 25th. August
 7   Tota pari       20th. August – 10th. September
 8   Chaunsa 1       20th. August – 10th. September
 9   Retaul late     20th. August – 10th. September
10   Chaunsa white   25th. August – 30th. September
QUALITY ESTIMATION OF MANGO
      FRUIT FOR EXPORT
1. Shape of fruit          8. Color of pulp
2. Position of shoulders   9. Presence of fiber
3. Beak of fruit           10. Body of stone
4. Surface of fruit        11. Weight of stone (g)
5. Av. Weight/fruit (g)    12. Total soluble solids %
6. Sinus of fruit          13. Acidity %
7. Color of fruit          14. Requirement of the
                           intended market.
     CHARACTERISTICS OF EXPORTABLE
           MANGO VARIETIES
# Traits                        Langra       Dusehri
1 Shape of fruit                Ovatish     Oblongish
2 Beak of fruit                Point only   Point only
3 Surface of fruit              Smooth       Smooth
4 Av. Weight/fruit (g)           280.0        260.0
5   Sinus of fruit              Absent       Absent
6   Color of fruit             Sea green    Yellowish
7   Presence of fiber          Medium        Absent
8   Total soluble solids (%)     25-26        25-26
9   Acidity (%)                   0.19         0.18
     CHARACTERISTICS OF EXPORTABLE
           MANGO VARIETIES
# Traits                        Sindhri     Anwar retaul
1   Shape of fruit             Oblongish     Roundish
2   Beak of fruit                Absent       Obtuse
3   Surface of fruit            Smooth        Smooth
4   Av. Weight/fruit (g)          380.0        180.0
5   Sinus of fruit               Absent        Slight
6   Color of fruit             Creamish Y    Bright Y
7   Presence of fiber            Absent       Absent
8   Total soluble solids (%)     18 - 19       26-27
9   Acidity (%)                    0.21         0.18
     CHARACTERISTICS OF EXPORTABLE
           MANGO VARIETIES

#   Traits                     Chaunsa       Fajri
1   Shape of fruit             Oblongish   Oblongish
2   Beak of fruit               Obtuse      Obtuse
3   Surface of fruit            Smooth      Smooth
4   Av. Weight/fruit (g)         360.0       400.0
5   Sinus of fruit               Slight      Slight
6   Color of fruit             Yellowish   Sea green
7   Presence of fiber           Medium      Scanty
8   Total soluble solids (%)     26-27       19-20
9   Acidity (%)                   0.16        0.20
     CHARACTERISTICS OF EXPORTABLE
           MANGO VARIETIES

#   Traits                     Tota pari   Chaunsa 1
1   Shape of fruit             Oblongish   Oblongish
2   Beak of fruit               Pointed     Absent
3   Surface of fruit            Smooth      Smooth
4   Av. Weight/fruit (g)         425.0       310.0
5   Sinus of fruit              Absent       Slight
6   Color of fruit             Yellowish   Greenish
7   Presence of fiber           Absent       Much
8   Total soluble solids (%)     15-16       25-26
9   Acidity (%)                   0.22        0.18
     CHARACTERISTICS OF EXPORTABLE
           MANGO VARIETIES

#   Traits                     Late Retaul   Chaunsa III
1   Shape of fruit               Ovatish      Oblongish
2   Beak of fruit               Point only    Point only
3   Surface of fruit             Smooth        Smooth
4   Av. Weight/fruit (g)          230.0         510.0
5   Sinus of fruit                Slight        Slight
6   Color of fruit              Yellowish     Yellowish
7   Presence of fiber            Absent        Scanty
8   Total soluble solids (%)      24-25         25-26
9   Acidity (%)                    0.18          0.18
    THANKS FROM
MANGO RESEARCH STATION
      SHUJABAD

				
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posted:12/2/2011
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