Professional Documents
Culture Documents
Mango Pro. Handouts
Mango Pro. Handouts
Mango farming Philippine mango (the national fruit) is known worldwide as the best tasting
variety of Carabao mangoes in the world. 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. Hong Kong and Japan are the biggest importers of mangoes in Asia. Next
to bananas and pineapples, mangoes are the Philippines’ most important agricultural produce in
terms of export earnings.
Prospects and Strengths
* Mango growing is in line with the initiatives of both government and private sectors in terms
of production, processing and marketing support
* Once productive, a 10-15 year old tree will yield approximately 500 kilos
* There is a niche market for both fresh and processed mangoes locally and abroad. The export
market is expanding
* Technologies from propagation to post-harvest handling have been tested,verified and adopted
nationwide
* Processing technologies are also available and continuing efforts are exerted to develop new
products
* There is a pool of experts in the country that can be tapped to provide technical assistance to
mango growers and processors
* Research and development activities on emerging pests and diseases are given priority by
relevant agencies of the government
* Expansion of large production areas in Mindanao which are free from typhoons
Favorable Growing Conditions
* Elevation: within 600 meters above sea level (400 m considered ideal)
* Temperature: 21°C-27°C
* Weather for inducing maturity of vegetative parts and flowering: distinct wet and dry (3 to 5
months-dry)
* Weather for fruit development: plenty of sunlight
* Ideal soil: loamy, relatively high in organic matter.
Popular Varieties
1. CARABAO
Damage: Sucking of plant sap causes withering and drying of tender shoots, flowers and very
young fruits. In the process, insect secretes sticky fluids (honeydew) that promotes development
of sooty mold, fungal disease.
Control: Spray recommended chemicals starting from flower/bud formation to fruit setting.
Confidor is effective against hoppers.
2. Mango tip borer
Damage: Shoots wilt and terminal parts die. If infested, panicles break and the flowers shed off.
Control:
* Prune dead branches to discourage spread of insect. Burn parts that are affected.
* Since the adults start to destroy the flowers from the bud emergence to elongation, it is
necessary to spray insecticides to protect these stages especially during hit months. Insecticides
used for mango hopper control are also recommended for tip borer.
3. Twig cutters
Damage: This is very destructive during the dry season. When present, the number of flowers
that will be formed is reduced. The most visible indication of the problem is the presence of dead
twigs and leaves in the canopy.
Control:Pruning and burning e dead branches to discourage spread of insect. Protect flushes from
adults by spray application of insecticide.
4. Pulp weevil
Damage: This is a unique pest since the larvae of the insect feed inside the fruit and destroy the
pulp, yet the peel has no visible damage even up to harvest. The insect is present only in some
parts of Palawan.
Control:
1. Keep each tree free from weeds, fallen leaves, fruit droppings and other debris. Cultivation of
soil is advantageous since this exposes and kills the weevil hidden in the soil after harvest. Burn
infested fruits to eliminate sources of infestation during the next fruiting season.
2.For chemical control, Cypermethrin at 50 ml/100 li water provides good protection against the
weevil. Fenvalerate and Carbaryl are also effective against the pest. The insecticide should be
applied at 14 days interval from fruit set to full development of the fruits.
5. Mango fruit fly
Damage: Adults lay eggs on mature fruits and larvae feed on the flesh. Affected fruits drop to the
grown and are easily contaminated by microorganisms.
Control: Bagging, collection and proper disposal of fallen fruits and harvest at the proper stage of
maturity. If chemicals have to be used, spray at 90 or 110 days after induction.
6. Mealy bugs
Damage: Attack newly-flushed leaves, flowers and fruits and suck vital plant saps. Affected
parts turn yellow, dry up and eventually fall.
Control:Removal of infested fruits, flowers and leaves. Spray insecticides to kill ants associated
with mealy bug.
7. Capsid bug
Damage: Attacks young leaves, twigs and fruits. Saliva of the insect is very toxic and the site of
the puncture is marked by sunken blister. The lesions turn brown after 24 hoursbecoming black
and scabby in 2-3 days. Infected young fruits fall prematurely. Locally, the damage is called
‘kurikong’ or ‘armalite’ or ‘buti’.
Control:Prune trees before induction, underbrushing areas around the tree, spray insecticide late
in the afternoon and remove alternate hosts like cashew, guava and cacao.
8. Mango cecid fly
Damage:Adults, which are mosquito-like in appearance, lay eggs on new flushes. The larvae
mine the leaves producing galls or swelling of tissues. Heavy infestation results to wrinkling of
the leaves; the leaves remain yellow in color. Close examination of the leaves shows dark green,
circular galls randomly distributed on the leaf blade.
Control:
1. Prune or cut infested leaves and burn.
2. Practice orchard sanitation. Underbrush weedy areas since adults stay in these areas.
3. Spray either Sevin, Decis, Karate or Stingray (3-4 tbsp per 16 liters water) to minimize
damage.
9. Scale insect
Damage: In nurseries, leaves of grafted mangoes are readily infested with scale insects, causing
them to dry and fall. On bearing trees, high populations of the insect cause blackening of canopy
due to the growth of the fungus ‘sooty mold’. Affected leaves become covered with thin, black
papery film which produces unsightly appearance. In addition, affected branches are deformed
producing gall like protruberances.
Control:
1. Young scale insects are carried and distributed by red ants to different parts of the tree. To
prevent infestation, destroy ants by spraying Malathion at 1 ½ tbsp per 16 liters water, Decis at
1-5 tbsp per 16 liters water or Karate at ¾ – 1 ½ tbsp per 16 liters water.
2. Prune and burn heavily infested plant parts like branches and leaves. This should be followed
by spray application of insecticides recommended for this pest and application of high dose of
nitrogen.
Integrated Pest Management
This involves the following practices:
1. Planting of healthy seedlings.
2. Proper land preparation and cultivation. This includes clearing and removal of infected plant
residues in the field and exposing the soil to direct sunlight. This will help eliminate soil-borne
pathogens.
3. Proper irrigation and drainage to avoid water logging and reduce water-borne diseases.
4. Correct distance of planting and row orientation. This will allow maximum sunlight
penetration, aeration and ease of farm operations such as pest and disease control, cultivation,
plowing, smudging, fertilizer application, harvesting, etc.
5. Introduction and maintenance of natural enemies and other biological control methods like
entomophagous fungi against mango hoppers. Intercropping with trees that can repel harmful
insects and serve as wind breaks.
6. Application of recommended fertilizers and soil conditioners, maintain the right pH of 6-7.
7. Practice of clean and sanitary culture. This includes pruning, weeding, thinning, cultivation
and burning of infested debris.
8. Using insecticides and fungicides derived from plant extracts like neem, china berry and
custard apple.
9. Use of baits and light traps for fruit pest (fruit fly and borers).
10. Monitoring of pest population and application of pesticide only when necessary.
11. Combine cultural, biological and chemical means to minimize pests.
Harvest Management
The following are the indications that mango fruits are ready for harvesting:
1. At 110 days (for very warm and dry environment), 120 days (warm climate) and 130 days
(cool and high elevation) after flower initiation;
2. When the flesh is turning yellow;
3. When powdery deposit or “bloom” on the surface of the skin is detected;
4. When fruit has flattened shoulders at the stem end; or
5. When the pedicels of fruits turn dark green to brown in color;
6. 75% mature fruit samples sink when submerged in 1% salt solution
Harvesting by hand is the most effective way in order to avoid bruises or damage of the fruits.
The best time to harvest is between 9:00 am and 3:00 pm since the tree and fruits are dry and the
latex flow is minimal. Harvest with pedicel intact (1.5-2.0cm).
Trim off pedicels and let the latex dry before packing.
Post-Harvest Treatments
In order to sell quality fruits, the following post-harvest treatment are practiced:
1. Washing of fruits in water
– To remove dirt on the surface.
2. Hot water treatment
– This involves heating dipping the fruits for 5 to 10 minutes in heated water (52-55°C). This is
followed by hydro-cooling (washing in cool water) and air drying.
3. Vapor Heat Treatment (VHT)
– This involves heating the fruit with water vapor saturated air until the fruit pulp reaches 46°C
for 10 minutes.
Ripening of Fruits
Fully mature fruits may be induced to ripen faster and with uniform color. There are two ways to
do this:
1. Use of calcium carbide (‘kalburo’) at the rate of 5 to 6 grams per kilo of fruit. This is done by
wrapping the calcium carbide in paper or leaves and placed at the bottom of the container. The
container should be covered for 2 to 3 days. For best result, allow fruits to produce yellow color
and place ‘kalburo’.
2. Use of ethylene gas or ethyl water solution. The use of ethylene gas involves a chamber while
in ethyl solution, the fruits are simply dipped in the solution.
Mango Processing Technologies
Being a perishable commodity, mango is processed in various forms to:
* Protect it from chemical deterioration and microbial contamination
* Provide additional income
* Ensure adequate and continuous supply of mango products the whole year round.