Mango (Mangifera indica) is a tropical stone fruit belonging to the Anacardiaceous family, prized worldwide for its rich aroma, sweet taste, vibrant colour, and nutritional value. It is one of the most traded tropical fruits globally, with significant demand in fresh, processed, and frozen forms.
For export/import purposes, mango quality, variety, and compliance with international standards are crucial to ensuring market acceptance.
Specifications for Export-Quality Mangoes
| Specification | Details |
| Origin | Grown in tropical and subtropical regions such as India, Pakistan, Thailand, Mexico, Peru, Egypt, Brazil, etc. |
| Shape | Oval, oblong, round, or kidney-shaped depending on variety |
| Color (Skin) | Green, yellow, orange, or red blush (varies by variety and ripeness) |
| Pulp Color | Golden yellow to deep orange |
| Brix Level (Sweetness) | Minimum 13°–20° (variety-dependent) |
| Weight Range | 200g to 1,200g per fruit depending on variety |
| Texture | Firm, fiberless or with minimal fiber (depending on market preference) |
| Maturity | Harvested at mature but unripe stage to withstand transport |
| Shelf Life | 2–4 weeks under proper cold chain management (10–13°C) |
| Packaging | Corrugated fiberboard boxes (2kg, 4kg, or 5kg cartons), ventilated, with protective cushioning |
| Labeling | Country of origin, variety, net weight, pack date, exporter/importer details |
| Export Standards | Conforms to Codex Alimentarius, UNECE Standard FFV-45, and importing country phytosanitary requirements |
| Phytosanitary Treatment | Hot water treatment (HWT), vapor heat treatment (VHT), or irradiation (as required by market) |