Project Report on Mango Processing & Canning (Mango Pulp) [EIRI-0600]

India is the home of mangoes. A large number of  varieties  are found  in  almost  all  parts  of  the   country.  According   to  statistics   collected   by   the Fruit Development  Adviser, Government of India, out of the total fruit acreage  of 12,79,000  ha mangoes alone covered 8,19,000 ha in  1948-49  i.e. nearly 70 per cent of  total area under fruits. Uttar Pradesh, Tamil Nadu,   Karnataka,  Bihar  and West   Bengal   lead   in   mango growing. Among  the  numerous varieties, `Safaida' and  `Duschri'  of U.P. `Alphonso' of Ratnagiri, `Badami' of Mysore, `Benishan' of East Coast, and `Raspuri' `Neelam' and `Mulgoa' of Tamil  nadu and  Karnataka  are  the most important varieties for canning.   The  'Bangalora'  or  `Totapari' mango which is an  assured   and  heavy  annual   beater,   and also yields an  excellent  pulp  or  juice,  is sometimes canned to give a fairly good canned product.  Juicy and fibrous  varieties are not quite suitable for  canning.  They are  mostly  used  for  making  juice, squash, nectar, chutney and pickles. The mango is one of the  oldest  tropical fruits  and  has   been cultivated by man for  over  1000  years, originating  apparently in Indo-Burma region. to  the  large population of Asia, particularly Southern Asia and Malaysia,  the mango plays the role as the major fruit  of  the region, much as the apple looms in  importance  in North America and Europe. The fruit  is  eaten  in its raw,  fresh form  when  ripe. Unripened  fruits  are  commonly  used for  preparing   jellies,   jams  and preserves.   Mango  blends well with numerious  processed  foods, such as ice creams.