What do fruit and vegetables contain and why are they good for us?

Surely everyone has heard by now that the recommended daily intake of fruit and vegetables is 5 portions. Government health departments and agencies all over the world have been expounding this for a number of years now, even more so now when faced with a growing nation of unhealthy and in many cases obese and unfit people.


Surely everyone has heard by now that the recommended daily intake of fruit and vegetables is 5 portions. Government health departments and agencies all over the world have been expounding this for a number of years now, even more so now when faced with a growing nation of unhealthy and in many cases obese and unfit people.


What's so good about fruit and vegetables you cry? Well, nowadays, due to the results of extensive research, we cannot get away from the fact that they are extremely good for us, and that eating a diet rich in fruit and vegetables can lower the risk of and prevent a number of serious illnesses and health problems, such as cancer, high blood pressure and cardiovascular disease. We mustn't forget either that the majority of fruit and vegetables contain no unhealthy fats or cholesterol and are very low in calories, all of which will help us to maintain a fantastic figure and prevent us from piling on the pounds.


Pressure is put on our hospitals and governments as many of today's illnesses are related to diet and could be avoided if people looked after themselves and ate more sensibly and healthily. Admittedly, a huge amount of money could be saved and thus spent in other areas of the national healthcare system where it was needed. 

Statistics have shown that between 35 - 50% of cancer cases are related to diet, which is an astonishing amount, considering that all of these cases could have been averted.
Fruit and vegetables are packed full of goodness and often contain a number of essential vitamins and minerals that cannot be found in other types of foods or they may contain higher levels of these nutrients than other foods. 

They are made up of water, melons up to 94%, which is also essential for the body and their skin and seeds contain plenty of fibre, which our body needs to help cleanse and rid itself of waste and toxins. Fibre is needed to keep bowel movements regular, lower cholesterol, prevent constipation, bowel cancer and other illnesses of the bowel and intestine such as diverticulosis. 

Different coloured fruits and vegetables contain different minerals, nutrients and antioxidants and therefore it is recommended that we consume a wide variety of fruit and vegetables in order to receive the benefits from the various types. 

For example, dark green leafy vegetables such as watercress, cabbage or spinach contain certain carotenoids that protect, delay and may prevent the onset of degenerative age-related eye diseases such as cataracts or macular degeneration. 

They are also rich in vitamins C and E, which are both very powerful antioxidants. This means that eating dark green vegetables daily could help to protect the body from developing cancerous cells and from suffering heart disease. 

Red, orange and yellow coloured fruits and vegetables such as melon, tomatoes, carrots and apricots contain lots of vitamins A, C and E, which all help to fight certain types of cancer and act by neutralising free radicals in the body. 

As well as containing large amounts of vitamins A, C and E, fruits and vegetables are also rich in vitamins B and K plus minerals such as potassium, calcium, phosphorous, manganese and iron.

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The Importance of Oranges for Health

Oranges, in all their forms, from fresh Florida oranges to fresh squeezed orange juice, have long been enjoyed for their delicious flavor as well as their health benefits.

Indeed, oranges and other citrus fruits are among the most healthy of all foods, and nutritionists often recommend a diet rich in fruits and vegetables for a healthy body and a long life.

In addition to their most well known ingredient, vitamin C, research has shown that oranges contain many other important cancer fighting compounds.

Oranges have been found to contain over 170 phytochemicals, including over 20 compounds from the carotenoid family.

Carotenoids have shown real promise in fighting cancer and other common illnesses, and oranges are one of the best dietary sources of these important compounds.

In addition, oranges contain compounds known as limonoids. It is these compounds that give oranges and other citrus fruits their tangy and slightly bitter flavor.

These limonoids are thought to be highly effective anti-cancer agents.

Vitamin C

It is the high vitamin C content of oranges that has earned them such a solid reputation as a healthy food.

One average sized orange supplies more than 92% of the vitamin C a person needs each day, so it is easy to get plenty of vitamin C from a diet rich in oranges and other citrus fruits.

While many people try to make up for a lousy diet by consuming high volumes of vitamin C supplements, the best way to get the vitamin C and other nutrients you need is through a healthy and balanced diet.

Oranges are so delicious, so inexpensive and so versatile that there is no reason not to enjoy them.

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The Value And Importance Of Orange Juice

The botanical name given is for the common sweet or Malta orange which was introduced into Europe from China and is now grown in many hot countries especially the U.S.A. Among other species are the Citrus aurantium which is the bitterly aromatic Seville orange and the most scented, the Citrus bergamia, from which the orange bergamot is prepared.

The first greenhouses were called 'orangeries' because the fruit is damaged by even a slight frost, and the nobles of seventeenth-century England and France would not allow so unpredictable a thing as the weather to stand between them and their enjoyment of this delicious fruit.

The orange has a modest mineral content but a good ripe fruit will have at least 50mg of vitamin C in 100g (4oz), a smallish fruit. There are also plenty of the interesting and probably important bioflavonoids. There is much experience which strongly suggests that when vitamin C is taken, for example as an anti-infective, the effect is reinforced in the presence of these bioflavonoids.

In nature they are often found naturally occurring in vitamin C-rich fruits such as rose hips and green peppers. Other names for the bioflavonoids include rutin and hesperidin. They have been used in concentrated form for the treatment of high blood-pressure, as anti-coagulants and as part of the treatment for colds.

Orange juice is very nutritious and pleasant to take at any time, but it is a good idea to take a regular glass daily during the winter months to make certain that you are having enough vitamin C. The fat soluble vitamins, A, D and E can be stored in the body, but you need your vitamin C regularly.

Article Source: http://EzineArticles.com/124019

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Orange Fruit Nutrition Facts And Importance Of Orange

Oranges are an essential ingredient in a lot of diets across the world, especially the American breakfast. However, its consumption directly as a fruit as well as in the juice form is not restricted to one country or one culture alone. The ease with which oranges grow in a variety of climatic conditions is one reason for the abundant usage of the fruit. Though it is essentially a fruit that thrives in comparatively cooler climates, it is not uncommon to see good harvests of oranges even in slightly temperate zones, albeit smaller in size. This ease of availability makes oranges a very affordable fruit. However, the affordability or relatively lower prices do not take anything away from its myriad benefits when included in the daily diet. It is one of the most recommended fruits prescribed to supplement your diet in the event of a number of diseases. Its nutritional value makes it a fruit almost impossible to replace.

Orange Fruit For Vitamin C

Think oranges and the first thing that comes into one’s mind is vitamin C. No doubt oranges are rich in vitamin C; however, this is just one of its many useful nutrients. The presence of betacarotene in it is a much more beneficial feature, argue some. Betacarotene is a powerful natural antioxidant and serves a number of purposes, improving your skin and skin tone is just one among them. It is rich in carbohydrates too; with a 180g serving containing almost 21g of carbohydrates. However, the downside is that out of this 21g, only 4g is in the form of dietary fiber while the rest of the 17g is in the form of sugars. However, despite this, the fruit is extremely low in saturated fats, cholesterol and sodium, making it quite invaluable, especially for people who suffer from heart ailments. Additionally it is an excellent source for other minerals like Folic acid and Potassium.

As mentioned, vitamin C tops the list with its presence of 95.8mg in a serving of 180g. For most people this more than suffices for the daily vitamin C requirement. One of the least touted features of this fruit, which is also one of the most beneficial, is the presence of Omega-3 fatty acids and Omega-6 fatty acids. These prove priceless in lowering triglycerides and apoproteins thus making it an invaluable ally in the fight against diabetes. Omega acids are also essential to appropriately treat heart ailments. Thus, regular consumption of orange can not only keep many of these diseases away; but can also greatly aid in the healing process if one is already suffering from them.

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Importance of orange

Importance of orange

Among the different types of fruits present in the world, orange is having an important place. It is having many benefits. It is interesting to note that orange juice is an important part of the diet. Do you know what all benefits we get from orange? If not, go through the below points. I hope it will help you to understand the benefits of orange.

Presence of vitamin C

First remember that vitamin C is also known as ascorbic acid. It is interesting to note that vitamin C is a water soluble vitamin. Do you know the importance of vitamin C? It is important to note that vitamin C plays an important role for the proper functioning of our healthy immune system. So it is important to note that orange is a rich source of vitamin C.

Deficiency of vitamin C

It is important to note that the deficiency of vitamin C results in a disease known as scurvy. Do you know the symptoms of this disease? Here the deficiency symptoms include gum bleeding, intestinal hemorrhage, head ache etc. So remember that orange is rich in vitamin C.

Presence of anti oxidants

The presence of anti oxidants in orange helps to prevent ageing. That means they protect our skin. Do you know what is meant by the term antioxidants? Remember that they are substances which can retard the oxidation reactions. So it is good to eat orange daily.

Presence of beta-cryptoxanthin

What do you mean by beta-cryptoxanthin? Beta-cryptoxanthin is a yellow/orange carotenoid which is present in orange. Do you know what carotenoids are? In general we can say that carotenoids are a group of highly unsaturated colored pigments. It is important to note that they help to lower the risk of certain diseases.

Very important

Due to the importance of orange, adults & children should eat this fruit. 

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Mango11

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Canker a serious threat to citrus fruits

CITRUS stands as the second most important fruit worldwide after grapes in terms of area and production. Although citrus is very popular, its present status is threatened by a number of problems including low production due to pests. Of all the agricultural pests and diseases that threaten citrus crops, citrus canker is one of the most devastating diseases.

At present the world’s citrus yield is 105 million tones per annum. Pakistan occupies 13th position among the eminent citrus producing countries, with an area of about 200,000 hectares (2.25 per cent of the world), and a yield of two million tones of the fruit per year. In 2006, 22.57 million tones of citrus was produced in the country earning Rs5,394 million foreign exchange.

Citrus stands on top among the 30 fruits grown throughout the country with Punjab dominating in production. About 59 per cent of the total area and 64 per cent of the production among citrus is captured by kinno alone.

Citrus fruit has been reported to prevent liver, lungs and skin cancer, heart diseases, birth defects and contributes to a balance and healthy lifestyle. It is the best source of vitamin C, sugar, amino acids and other nutrients.

Citrus canker is a threatening disease for its growth. Many commercial citrus varieties are moderately to highly susceptible to the disease with kinno being the most vulnerable one. When the disease is severe, defoliation, dieback and fruit drop occur and infected fruits are less valuable or entirely unmarketable.

The disease, caused by the bacterium Xanthomonas axonopodis pv. citri, occurs in large areas of the world’s citrus-growing countries including Pakistan. This disease causes extensive damage to the fruit. The severity of the infection varies with different species and varieties and the prevailing climatic conditions.

Citrus canker is characterised by appearance of lesions on fruit, foliage, and young stems of susceptible cultivars of citrus. On leaves, first appearance is as oily looking, 2–10 mm, similarly sized, circular spots, usually on the abaxial surface. On leaves, stems, thorns and fruit, circular lesions become raised and blister-like, growing into white or yellow spongy pustules. These pustules then darken and thicken into a light tan to brown corky canker, which is rough to the touch (fig).

On stems, pustules may join together to split the epidermis along the stem length, and occasionally girdling of young stems may occur. Older lesions on leaves and fruit tend to have more elevated margins and are at times surrounded by a yellow halo (that may disappear) and a sunken centre. Sunken craters are especially noticeable on fruit, but the lesions do not penetrate far into the rind. Defoliation and premature abscission of affected fruit occurs on heavily infected trees.

In addition this disease results in poor quality and quantity of fruit. It also causes heavy economic losses to the growers. Citrus canker is a severe disease of several species of citrus and cultivars in many tropical and subtropical areas. In such areas, infected nursery plants constitute an important source of primary inoculums for newly established citrus groves. The majority of epidemiology studies on citrus canker have concentrated on local disease increase and spread of bacteria within citrus nurseries and commercial plantations. In citrus nurseries dissemination is primarily by splash dispersal.

Insofar as the control of this disease is concerned, in regions where citrus canker is endemic, integrated control measures rely most heavily on the planting of resistant varieties of citrus.

Local or regional eradication may be practiced to establish and maintain areas free of citrus canker for the planting of new orchards with cultivars of low to moderate susceptibility. Production of pathogen-free bud wood of citrus cultivars is the foundation of the integrated management programme for production of citrus cultivars with field resistance to citrus canker.

Cultural practices including windbreaks, and pruning or defoliation of diseased summer and autumn shoots, are recognised throughout the world as important measures for the management of citrus canker.

In case of chemical control, citrus canker is managed with preventive sprays of copper-based bactericides i.e. copper oxychloride. Such bactericides are used to reduce inoculums build up on new leaf flushes and to protect expanding fruit surfaces from infection. Effective suppression of the disease by copper-based sprays depends on several factors, such as the susceptibility of the citrus cultivar, environmental conditions, and adoption of other control measures.

The timing and number of copper-based sprays for effective control of the disease also depends on the same factors. In general, three to five sprays are necessary for effective control of citrus canker on citrus cultivars with intermediate levels of resistance, whereas, in years with weather that is highly conducive for epidemic development of citrus canker; up to six sprays may be recommended.

Moreover, spraying neem cake solution (50g/litre water) during rainy season at 15 days interval reduces the disease incidence and increases the shoot and leaf growth. The incidence of leaf miner, which is involved in spreading of the disease, should essentially be checked by means of insecticides. The infected twigs should be pruned and emerging flushes should be sprayed with one per cent Bordeaux mixture or streptomycin should be applied at 20-25 days interval. Antibiotics like agrimycin and streptomycin may also be used.

In orchard production areas like Sargodha, Faisalabad, Islamabad-Rawalpindi, Lahore, Sahiwal, Multan and Bahawalpur, there is need to prevent or reduce the risk of citrus canker epidemics through the establishment of windbreaks, construction of fences to restrict the bacterial access to the orchards, and the use of antibiotics and preventive copper based sprays.

Courtesy: The Dawn

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Citrus Origin and history

The exact location of origin of citrus fruits is not clearly identified, although most researchers place it in South-East Asia, at least 4000 years BC. There are actually different legends about the origin of citrus. The spread of citrus fruits from Asia to Europe was slow. First, citrus fruits were taken to North Africa and then, probably by the fall of the Roman Empire, they entered the South of Europe, where they flourished in the Middle Ages. Citrus fruits were brought to America by the Spaniards (Columbus took seeds of citrus fruits with him in his second trip) and the Portuguese in their exploration trips to the New World, around year 1500. It is believed that the word "orange" originates from Sanskrit.

International trade in fresh citrus fruits began almost two centuries ago. Even at its early stages, Spain played a dominant position in the Mediterranean area, supplying almost all citrus fruits shipped to United Kingdom, Germany and France. 

In contrast, international trade in orange juice only started to increase in the 1940s, after World War II, when citrus processing technologies were invented and developed. The beginning of citrus production in Brazil is placed by researches at about 1530/40. Brazilian citrus industry started to play a major role in the economy in the 1930s, after the coffee crisis. The growth of Brazilian citrus industry was particularly high in the 1960s, when the freezes that destroyed an important part of Florida citrus fields led to increased production in Brazil as an alternative supply area, in order to meet existing orange juice demand in North America and Europe. During the decade of 1980, Brazil became the largest citrus fruits producer in the world and the first, and almost exclusive, orange juice exporting country. Historically, the United States citrus sector had been more domestically oriented. In the nineties, the citrus industry has become more globally integrated.

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Citrus fruit quality standards

Consumers demand high quality for the food they consume and they are increasingly demanding concerning the taste, appearance and shape of citrus fruits (and produce in general), as well as the consistency, purity and freshness of citrus juices. Food safety has become a very significant issue, particularly after the food scares in Europe. Consumers want to be informed about the food they are consuming through appropriate labeling and tracking and traceability schemes. The quality requirements citrus fruit and products have to comply with, would be determined by attributes such as maturity, hygiene, presentation, absence of residues, blemishes and diseases and environment protection.

International quality standards for citrus fruits and products are normally set in Codex Alimentarius. According to UNECE Recommendation for Citrus Fruit (UN Economic Commission for Europe, Agricultural Standards Unit, Fresh Fruit and Vegetables), the citrus fruits must be: 

- intact 

- free of bruising and/or extensive healed over cuts 

- sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded 

- clean practically free of any visible foreign matter 

- practically free from pests 

- practically free from damage caused by pests 

- free of signs of internal shriveling 

- free of damage caused by low temperature or frost 

- free of all abnormal external moisture 

- free of any foreign smell and/or taste. 

Maturity of citrus fruit is defined by minimum juice content, minimum total soluble solids content (TSS), i.e. minimum sugar content and coloring. 

For quality testing, citrus grove managers take representative samples of fruits from a particular block of trees and check for the attributes. In the case of juice extraction, the fruit is squeezed from the sample fruit and the juice is tested for two main attributes, brix (total soluble solids) and acid. From these two attributes, the sugar/acid ratio, which gives the flavor of the juice, is determined. Orange juice must meet minimum standards to be sold as 100% Orange Juice (See: are you 100% sure that it´s pure?, Florida Department of Citrus). Quality of citrus fruits and juices is inspected at different stages of the marketing chain.

Apart from internationally established standards or quality, as supermarkets focus on customer satisfaction and since there are increasing concerns about food safety, retail chains are more demanding on quality aspects and they are very strict about third party certification. The industry is therefore increasingly paying attention to chain management and labeling systems in order to be able to trace the produce back to its origin. In the context of increasing environment-awareness in the EU, a group of leading European food retailers launched the EurepGap (Euro-Retailer Produce Working Group for Good Agricultural Practice) in 1999, with the objective of raising standards for the production of fresh fruit and vegetables by promoting food safety, sustainable use of natural resources and more environment-friendly production .In addition, in April 2000, a group of international retailers identified the need to enhance food safety, ensure consumer protection, strengthen consumer confidence, set requirements for food safety schemes and improve cost efficiency throughout the food supply chain. Following their lead, the Global Food Safety Initiative (GFSI) was launched in May 2000. The Initiative is facilitated by CIES - The Food Business Forum and is based on the principle that food safety is a non-competitive issue, as any potential problem arising may cause repercussions in the whole sector. The key priorities of the Initiative are to implement a scheme for benchmarking food safety standards world-wide; to build and implement an international early warning system; to encourage co-operation between the world-wide food sector and national and pan-national governments and authorities and to communicate the Initiative to all concerned parties and promote consumer education. For additional information visit CIES-The Food Business Forum

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Citrus Uses

Processed citrus products - Citrus by-products - Other uses Citrus fruits are consumed as fresh fruit or utilized for the obtention of processed citrus products and citrus by-products. Approximately one third of total citrus production is utilized for processing. This proportion is higher in the case of oranges as more than 40% of globally produced oranges are utilized for processing. In addition, oranges utilization for processing accounts for more than 80% of total citrus utilization for processing. The proportion of grapefruit utilization for processing is similar to that of orange. In contrast, nearly all small citrus fruits of the tangerine type are intended for consumption in the fresh market. Lemons and limes are somehow different since they are normally consumed in association with other food products. They are grown mainly for the fresh market and their juice is used primarily as a flavoring in beverages. The varieties of oranges that are grown depend on the purpose of the fruit. Among the most well known are the Navel variety for fresh fruit consumption and Valencia variety for the obtention of orange juice. Oranges that do not meet the quality levels, for consumption as fresh fruits or for processing, are diverted and, together with the pulp and peels obtained from processed oranges, used for the obtention of by-products. Processed citrus products By and large, the most important processed citrus fruits product is orange juice. It is measured in brix degrees value, which is a measure of concentration of solids and of the sugar/acid ratio (See Citrus Reference Book, Conversions and Equivalents and Basic Metric Conversions, Florida Citrus Mutual, for the different measures). Orange juice can be presented in different forms. The major types of orange juice are the following: Freshly Squeezed Orange Juice The juice is squeezed from fresh fruit and packaged in paper cartons, glass or plastic containers, without being pasteurized. The product is clearly labeled and located in the produce or dairy section of the grocery store, with a shelf life of only a few days. It is also typically made at home. Traditionally, an important proportion of European orange juice consumers has preferred to freshly squeeze oranges at home. Frozen Concentrated Orange Juice (FCOJ) Frozen Concentrated Orange Juice (FCOJ) is the most widely traded as a commodity in the international market, normally at 65º Brix. FCOJ is obtained by removing, through evaporation, the water from the orange juice of fresh, ripe oranges that have been graded, sorted, washed and squeezed in extraction machines. It is then stored at 20ºF or lower until it is sold or packaged for sale. FCOJ is seven-to-one strength ratio to normal single-strength orange juice. Consumers reconstitute the FCOJ at home by adding water to the concentrate. At one time this used to be the dominant type of orange juice sold in the United States. However, due to increasing consumer preference for more convenient ready-to-drink orange juice, FCOJ has lost its supremacy. FCOJ can be stored for several years at the adequate temperature. The process of obtention of FCOJ is illustrated in the following chart:  Source: Frozen Concentrated Orange Juice From Florida Oranges, Richard F. Matthews, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, April 1994.  Not-From-Concentrate Orange Juice (NFC) NFC orange juice is processed and pasteurized by flash heating immediately after squeezing the fruit, without removing the water content from the juice. NFC is never concentrated. Transportation costs are therefore higher since, in order to ship an equivalent volume of NFC compared to FCOJ, six time the volume must be shipped. NFC can be stored freezed or chilled for at least a year. Demand for NFC has been steadily increasing in North America and in Europe since the nineties. NFC is perceived as the closest match to freshly squeezed juice in flavor, offering a convenient ready-to serve package that is easier to use than frozen orange juice. The quality of NFC is considered to be higher than that of other types of orange juice. See: European Markets for NFC: Supply and Demand Issues, Feb. 2001. IW01-2, International Working Paper Series. Refrigerated Orange Juice from Concentrate (RECON) RECON is a juice that has been processed to obtain the frozen concentrate and then reconstituted by adding back the water that had been originally removed. Reconstituted single strength juice is normally reconditioned by the packager or the beverage industry and sold as a ready-to-serve product either in chilled form or in aseptic form sold in bottles or cartons without the need of refrigeration. Additional information on orange juice can be found in: Glossary of Juicy Terms, Florida Department of Citrus The Orange Juice Production Process and Product Forms, Ultimate Citrus Orange and Other Citrus Juices, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. EDIS Competitive Behavior in Orange Juice Markets, Binkley, J. et al, Economic Research Service, USDA, Fruit and Tree Nuts, September 2001. In addition, citrus fruits can be processed to obtain other food products, such as dehydrated citrus products or marmalade and jams. Citrus by-products Citrus essential oils Essential oils are volatile oils obtained from the citrus fruits peel´s sacks. They are used by the food industry to give flavor to drinks and foods. They are also a component for the pharmaceutical industry for the preparation of medicines and soaps, perfumes and other cosmetics, as well as for home cleaning products. For example, see Citrus and Allied Essences or Citrus Magic. D-limonene D-Limonene is a major component of the oil extracted from lemon and orange rinds or solids. It is considered as one of the purest sources of monocyclic terpene. It is used for industrial solvents and as an element for the synthesis of other chemical materials. It is also used as a flavor and aromatic component. See: d-Limonene: The Safe Citrus Solvent, Florida Chemical Citrus pulp pellets Citrus pulp pellets are the result of the conversion of peels and pulps that have been left behind once the juice has been extracted. They are used for animal breeding.

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Super Sindhri Mango

Super Sindhri is the jumbo king of mangoes in size and amount of pulp..."SEASON STARTS NOW" (WOW)

Do you relish the sweet juicy chilled pulp of Sindhri mango in warm summer days? Because its here again!!! Jumbo or medium sized, with lot of pulp and a small stone. Sindhri is the early breed of Mango from Sindh, the Pakistani province known for Gandhara period, River Indus and Muhammad bin Qasim, apart from a vast variety of world's best Mangoes!

So...book your orders now with your customers as well as with us. operators are standing by to receive and answer your inquiries.

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Mango Fruit Salad

MANGO FRUIT SALAD
1 Persian melon, cubed
1/2 Honeydew melon, cubed
1 1/2 c. red grapes
1 c. blueberries
1 papaya, peeled and cubed
2 mangos, peeled and cubed
1 c. soaked raisins
Cut all fruit and toss together in a bowl, or in parfait glasses place in layers alternating colors. Optional: top with cream.

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Mango Jam Recipe

3 mangos
1 C water
1 ½ C sugar
1 Tbs vinegar
pinch salt

Peel and cut mangos into 1/2 inch pieces. Put in blender with waterBring to a boil on medium high. Then reduce heat to medium and boil slowly for about 30 minutes, stirring frequently.

Reduce heat to med-low and simmer for another 30 minutes, stirring frequently, until thickened.

Move pot from stove and set aside to cool.
Transfer into jars.

This recipe makes about 12 ounces.
Of course you can increase the amount if you
need to.

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Mango Cultivation in Pakistan

Rashad M. Balal, Dr. M. Mumtaz Khan, M. Adnan Shahid and M. Waqas

Institute of Horticultural Sciences, University of Agriculture 38040 Faisalabad.

Pakistan is an agricultural country and production of fruits is the part and parcel of this sector. Mango ( Mangifera indica L.) is the king of fruits and one of the most important fruit crop in the world as well as in Pakistan. It’s a tropical, climacteric fruit liked by all due to its taste, flavour and excellent nutritional properties. It is a delicious fruit being grown in more than 100 countries of the world. Today, the annual estimated world over production of mango is over 25million tones. In Pakistan, total area under fruit cultivation is 853.4 thousand hectares with the production of 7178.8 thousand tones while area under mango cultivation is 167.5 thousand hectares with the production of 1,732 thousand tones being the second major fruit crop of Pakistan after citrus and is ranked fourth in the world for its production. Mexico exports 194.5 thousands tones being 30.20% of the total trade, followed by Brazil (16.08%), Pakistan (7.38%), India (6.45%) and Philippines (5.62%). Major exporters of the fruit are Mexico, Philippines and Pakistan. According to an estimate, Pakistan produces 8.5% of world’s mango and mainly exports to Middle East, Iran, Germany, Japan, China and Hong Kong making its valuable contribution as an important foreign currency earning fruit crop.

Nature has blessed Pakistan with agro-climatic conditions which permit quality production of mango. Per hectare average yield of Pakistan is 11.20 tones/hac which is on the low side as compared to the other major mango producing countries of the world e.g. China (11.4 tones/hac.), Brazil (12.6 tones/hac.). Agro-climatic conditions of Pakistan may favor enhanced production if new developed techniques and proper management practices are adopted. Among 1595 varieties of mangoes known, only few (25 to 30) are being grown on commercial scale. Most of the countries cultivate varieties like Haden, Tommy Atkins, Kent and Keitt. While most important commercial cultivars of Pakistan are Dashehari, Anwar Ratul, Langra, Chaunsa, Sindhri, Maldha, Fajri. More than half of mango area (104.9 thousand hectares) lies in Punjab followed by Sindh (50.0 thousand hectares) with minor acreage in Baluchistan (1.4 thousand hectares) and NWFP (0.3 thousand hectares). Districts which are important regarding cultivation of mango in Pakistan are Bahawalpur, Dera Ismail Khan, Hyderabad, Multan, Khanewal Sahiwal, Muzaffar Garh, Sadiqabad, Rahim Yar Khan, Vehari and Thatta.

Mango has excellent nutritional properties. High vitamin A and C contents, both being anti-oxidants help reduce risk of cancer as well as reduce the fast process of aging, making it a choicest fruit all across the globe. Pakistani mango being superb in all the qualities is sold all over the world at good prices. Mango is mainly used as fresh fruit but its use in salads and pickles is also being practiced.

Mango is a valuable source of foreign exchange for many countries including Pakistan. Unfortunately, Mango is facing a strange dilemma that on one side it has emerged as an important exportable commodity and on the other hand the economic life of our groves, productivity, yield and quality has gone down.

Although, Soil and climatic conditions in Pakistan support mango production in terms of yield and quality. However, the country is not able to acquire the desired results.   Number of factors contributes towards low production of mango. Unchecked use of unhealthy seeds forming diseased seedlings, Insect attack (mango mealy bug, fruit fly, mango weevil, scales, mites), alternate bearing, mango malformation(vegetative or reproductive) and diseases (powdery mildew, anthracnose, quick decline, sooty mold, fruit rot and stem blight) are the greatest threat to the industry in major mango producing countries, including Pakistan. Also, low pollination, less fruit setting (less than 0.1%), high fruit drop percentage, unnecessary stresses (injury) and improper management practices during budding or grafting, time of irrigation, pruning and time of application of fertilizers are contributing substantially to the downfall of the industry. Adding to the ever increasing problems are the post-harvest losses contributing almost 40-50%.

These problems arise mainly due to non-availability of nutrients from the soil, inefficient use of resources, unawareness about the ripening and quality maintenance practices. Still, we are not able to cope with the problems arising due to ignorance of farmers and facilities involving storage and marketing. It is now, need of the hour that  Government should take initiatives to educate farmers, formulate policies supporting infrastructural development, access to the markets and provision of facilities at low costs.

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Mangoes water requirement

n mango trees, floral morphogenesis is initiated during cool weather. Temperatures of about 15O C or lower induce floral development, whereas temperatures of about 20O C or higher promotes vegetative shoots (Wolstenholme and Hofmeyr, 1985; Shu and Sheen, 1987; Whiley et al., 1989; Nunez-Elisea and Davenport, 1991; Nunez-Elisea et al., 1993).

In the tropics, mango trees flower during cooler night temperatures around 10 – 12 O C and dry months, generally experiencing a period of drought (Singh, 1960; Van der Meulen et al., 1971; Chacko, 1986; Verheij, 1986; Beal and Newman, 1986; Whieley et al., 1989). Most of the researchers have shown that a degree of water stress during flower bud development is advantageous (Cull, 1989; Larson and Schaffer, 1989; Singh, 1967). Furthermore, it has been demonstrated that the floral stimulus originates from mature leaves in mango and young leaves inhibit the floral bud initiation (Kulkarni, 1988). Hence, young mango leaves are incapable of producing floral stimulus, since flowers are initiated on dormant vegetative shoots whose leaves are fully expanded, mature, dark green and lignified. Water stress in the tropics or in warm environments during flower bud development restricts the production of new leaves in mango and consequently increases the proportion of inductive mature leaves relative to young ones. It is therefore possible that under marginally inducing temperatures in the tropics, mango floral induction can occur after a period of plant water stress, when canopies consist mainly of mature, inductive leaves (Nunez-Elisea and Davenport, 1994).

Lu and Chacko (2000) showed that water stress for 5 weeks promoted earlier and more intense flowering in mango trees of both ‘Kensington’ and Írwin’ cultivars. Final fruit yield was also higher in water stressed trees. In field grown trees in Thailand, water stress increased the intensity of flowering in mangoes (Pongsomboon et al., 1991). In a three year Australian study on 15 year old ‘Kensington Pride’ mangoes (Bally et al., 2000), it was demonstrated that water stress following the maturation of the first summer shoot flush after harvest significantly increased the percentage of flowering terminals. The average yield over the three years of the trials for water stress treatment was slightly higher than well watered trees. However, the water stressed trees produced a significantly higher yield in 1995 than well watered trees. The 1995 year had a warmer floral bud development period than the other two years indicating water stress has more profound effect in a warmer than a cooler year. Similarly, in a South African study in mangoes (Mostert and Hoffman, 1998), showed that not irrigating or water stress during winter months, annual production increased by 9% and water use decreased by 20%. Mostert and Hoffman conducted this trial in a summer rainfall region of South Africa. The water stress, which was a period of no irrigation, was applied to coincide with flower bud development and extended from about the beginning of May to middle of August. Irrigation was started as soon as the flowers on the panicle started to open. Fruit yield of trees under water stress during flower bud development was higher in all six years compared with that of trees which were irrigated during this period. The average yield of water stressed mango trees was 30.5 t/ha as opposed to 27.8 t/ha from those not stressed. This increase in yield was a result of weaker vegetative flush during flowering in water stress trees. The well watered trees vigorous flush competing for the same reserves needed by the flowers and young fruits, which resulted in a depleted fruit set and yield. Water stress during flower bud development had virtually no effect on fruit size. The probable reason for this is that the applied water stress was stopped when the flowers on the panicle started to open thus fruits were developing under non-stress conditions.

It is necessary to maintain a good supply of soil moisture with the start of flowering until close to harvest. Mango trees that are watered when the soil had diminished to 20% of available soil moisture gave better growth of buds, number of flowers, fruit set, fruit size, yield and K, Ca, Mg, Fe and Mn content in the foliage than those watered at 40 or 60 % of available soil moisture depletion (Pina et al., 2000). It is customary for some growers in north Queensland to either stop or reduce rate of water applied to a mango orchard two to three weeks before harvest. This practice gives the right amount of fruit colour/blush to be acceptable in the market and also helps in increasing the Brix degree (OB) reflecting sweetness of the fruit.

Therefore, it could be concluded through the research citation mentioned in this document that pre-flowering water stress during winter months has been shown to greatly enhance the potential to increase yields in mango by increasing the number of terminal that flower. It appears that water stress strengthens the floral induction signal during the floral differentiation stage of bud development.

The severity of water stress at different phenological stages of mango has differential impact on its production and fruit quality. Effect of water stress on mango is most critical during flowering, fruit set and fruit development period. Both total yield and fruit number per tree are substantially decreased by water stress. Lack of irrigation during flowering, fruit set or at rapid increase in fruit size alone can reduce yields up to 50%. Hence, irrigation practices should match mangoes “crop water use” depending on its phenological stages (Table. 1).

Table. 1. Water requirement of mango with respect to its phenological stages in north Queensland.

What are the performance measuring units to determine water use efficiency

The performance indicator of water use efficiency (WUE) under “Best Irrigation Management Practice” is measured and expressed in terms of megalitres per hectare (Ml/ha), tonnes per hectare (t/ha) and tonnes per megalitres (t/Ml). These measures are used here to show results on mango crop water use and benchmarking guidelines on irrigation practices.

How to match mangoes watering needs

The crop water use for a mango depends on its phenological stage (Table. 1). In mangoes, the crop water use can be determined through the process of “benchmarking”.

What is “Benchmarking”?

Benchmarking is a process of learning from your own past performance and the performance of others in pursuit of continuous improvement. Two methods that can be used to identify and benchmark, best irrigation management practices in mangoes, on-farm investigations and an industry survey. Then, the results of both, the on-farm investigations and the survey are combined to determine and benchmark best irrigation practices.

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How To Grow Mango Trees From Seeds

I know more about growing mangoes than I'd like to. I live in a mango growing region... All my friends grow mango trees commercially!

Whether I like it or not, I do get suckered into helping out when extra hands are needed on deck...

Actually, it's not that bad. The reason so many people I know grow mangoes is thatmango trees are extremely easy to grow and manage.

In the right climate growing mangoes takes no effort or attention at all.

Through my friends I can get all the mangoes I want for free, and then some. But I still grow mango in my own garden, about a dozen different varieties.

Mangoes come in different colours and sizes, have different flavours, and they ripen at slightly different times.

Growing different mango tree varieties keeps things interesting, but most importantly it stretches out the harvest time of this feast or famine fruit. You can eat fresh mango for a few months instead of only a few weeks!

Where Can You Grow Mangoes?

Mangoes are a strictly tropical fruit. They love the tropics. The best climate to grow mangoes is frost free, with cool, dry winters and steamy, hot summers.

Mangoes like growing in light and free draining soils, they don't need rich soil. You actually get the best crops on soils of somewhat lower fertility.

Getting Started With Growing Mangoes

There are two ways to get started: you can buy mango trees at a nursery or you can grow your own from seed. The seed grown trees will take a lot longer to bear fruit. (Unless you know how to graft them or know someone who does.)

Mango trees that were grown in a nursery are usually grafted and should fruit within three to four years. Seedling trees may take five to eight years.

Seedling mango trees grow much bigger and stronger than the nursery trees and have an indestructible root system.

Grafted trees are of a more manageable size. Another advantage is that you know you will get a reliably bearing tree. If you grow mango from seed you need to know exactly which tree your mango seed came from or you won't know what you are getting until eight years later...

If you buy mango trees in a nursery I suggest you don't look just for size and colour. Have you ever tasted the variety you are about to buy? Some mangoes taste awful... True. Some of the commercial varieties are bred for shelf life, size and looks, but are barely edible. (Yes, I am totally spoiled when it comes to mangoes.) So, know the variety you buy!

Secondly, if you plan to grow more than one mango tree, find out if it is an early or late fruiting variety. Don't buy three trees that all fruit at the same time.

Thirdly, if you live in a cooler, subtropical area, make sure you get a variety that flowers well in those conditions. All mangoes will grow if your climate is frost free, but flowering habits depend on temperature and vary. And without flowers there will be little fruit...

And last but not least, especially if you live in an area where it may rain during the cooler time of the year, you should also look for a variety that shows good resistance to the mango disease anthracnose. (More on that below.)

If you buy your mango trees you can skip the next section:

Growing Mango Trees From Seed

Growing mangoes from seed is actually quite easy. (All the seeds of the mangoes I eat, dry and freeze are thrown out in the garden as mulch, and they all grow...)

The most important step is the seed selection! If you take any old shop bought seed it may not grow true to type. The seed needs to come from what is called a "polyembryonic" variety.

What that means is that the seed will sprout several identical trees. And those seedling trees will be identical to the parent tree. They are clones.

Ideally you know the parent tree, it's from your area, grows really well and gets a bumper crop every year! If not, oh well. Get seed from a polyembryonic variety and at least you know that the fruit you harvest will taste the same.

(The most common commercial variety in Australia, the Kensington Pride—also known as Bowen-—is polyembrionic. It's also a vigorous tree and usually fruits reliably, so it is well suited for seed growing.
If anyone knows a good variety to recommend to US readers, please let me know.)

The best time to grow mangoes from seed is the beginning of the wet season (beginning of summer).

Eat a nice mango, remove as much flesh from the seed as possible and then let it dry for a day or two.

To germinate the mango seed you could just put the whole thing in a warm, moist place and wait for it to sprout. Then cut off all the seedlings except for one. (The smallest supposedly gives you the best fruit.)

Or, if you prefer to fuss over them (or if you have only one seed but want half a dozen trees) then you can carefully cut a corner of the fibrous big seed. Cut only just deep enough so you can see the two halves of the seed, and then break it open.

Inside you find several small bean shaped seeds. Hopefully they are white and not all grey or brown and shrivelled...

You can plant those mango seeds individually. They should take about ten days to sprout. I like to sprout my seeds right where they are to grow. That way I don't need to worry about hardening them off (getting a shade grown seedling used to full sun) or about transplanting shock. If you are worried about the little thing getting eaten, uprooted or trampled you can always put a barrier around it.

If you prefer to first grow your mango tree in a pot, follow the instructions for nursery trees when it comes to planting time:

Planting A Mango Tree

You plant a mango tree just like you plant any other fruit tree, so I won't go into specifics here. (A page about planting fruit trees is coming soon.)

The best time to plant your mango tree is the beginning of the wet season (summer).

Make sure you select a place in full sun. (And make triple sure you really want a big tree there!)

The tree needs to be sun hardened. If your mango tree was grown in a shade house, gradually get it used to the sun first. Then dig a big enough hole. Carefully separate tree and pot without disturbing the roots. Put tree in hole, fill in, water.

Caring For A Mango Tree

I mentioned at the beginning that mangoes need little care. It's true.

Young mango trees do benefit from regular watering and a little fertilizing until they are established. But don't love your mango tree to death. Overwatering can kill it, especially if your soil is a bit heavy. And too much nitrogen fertilizer will make it weak and sappy, all leaves and little fruit, susceptible to bugs and diseases.

The older the tree gets, the less nitrogen it needs. Phosphorus and potassium are more important.

Mulch your mango tree heavily and spread a bit of compost every now and then. If your soil is reasonable that should be all the tree needs.

If the compost is made with wood ash, all the better. (Wood ash supplies potassium which will encourage fruiting and make the fruit taste better.) For mulch use only rough stuff like hay or lucerne, nothing that may mat down and become all soggy like grass clippings.

Fertilize mango trees in spring and summer only, and only a little at a time.

A good way of helping the tree is foliar spraying with fish fertilizer or seaweed solution. It provides trace elements and avoids deficiencies, but it doesn't overfeed.

But your best bet, even on very poor soil, is still lots of organic matter by way of compost and mulch.

When the tree is one metre high, cut it back by a third so it branches.

When those branches get to a metre, cut the tips off again.

That should give you a nice shaped tree.

Pruning A Mango Tree

Mangoes respond very well to pruning. And they are forgiving. Whatever you mess up, it will grow back...

Mangoes grow terminal flowers (they flower at the tip of a branch), so the more branches you have the better the crop. You can encourage lateral branching with tip pruning. (Only taking off the tips of branches.)

You should also aim for an open crown, taking out whole branches if the centre becomes too crowded, so that air and light can penetrate.

You can use pruning to keep your tree a manageable size and a nice shape. Mango tree growing too tall? Cut it down. Too wide? Cut it back.

Pruning mangoes is not a science. In fact, the commercial growers here hire a big, scary machine with a long arm with three huge rotating blades.

The machine drives along the rows and gives the trees a good hair cut so they all end up exactly the same height and width... You can do something similar by hand if you want to keep your tree a certain size.

Usually mango pruning is done after harvest, though in some cooler areas the preferred time is just before flowering.

Ideally you prune only a little bit every year. If you let a mango tree grow much too big first, and then cut it back to a third of its size, the tree will likely skip the next crop... (Cut it back to a stump and it will take two years or more. But amazingly they will grow back even from that!)

Having said all that, after the initial cuts to encourage branching as mentioned in the previous section, you don't HAVE to prune a mango tree. If you don't mind having a real big tree, mangoes grow and fruit very well without pruning!

Flowering, Fruit Set And Harvesting Mangoes

Mangoes flower profusely and self pollinate very well.

The flowering is triggered by cool nights. In the true tropics a severe cold snap will bring out masses of flowers. For us a severe cold snap is a night below 15°C. In years where it doesn't get so cold we end up with poor crops.

(But there are mango varieties that flower well even when it doesn't get so cold... That's why I grow a dozen different ones.)

In colder climates it can easily be too cold for mango flowers to be viable. Selecting cold hardier varieties is important for you. (Nam Doc Mai would be a suitable variety in Australia.)

Photo by .EVO.

Initially you may see masses of tiny mangoes on your flower panicles, but the tree will shed a lot of them and keep only what it can handle. So don't worry if you see a lot of them drop off.

The mangoes will grow bigger and plumper, and eventually they will start to change colour. How long that takes depends on your climate. The hotter the weather the faster the mangoes ripen.

Usually your mangoes will be ready by the beginning of the wet season (late spring/early summer).

If your mangoes get eaten (wild birds, bats, possums, the neighbour's kids...) you can pick them half green. They will ripen at room temperature. (Ha! My rooms are about 40°C at that time of the year... when they say room temperature they mean 18-22°C.)

Be careful when harvesting mangoes, don't get any of the sap on you. The sap can spurt from the fruit stem when it snaps off and can cause burns, allergies and dermatitis.

It also burns the skin of the mango, which will go rotten at that spot.

(Doesn't matter if you eat it straight away, but it does when you pick them half green.)

The best way to harvest mangoes is to cut them off with a long section of stem still attached, and to handle them carfully so that the stem does not snap off.

Mango Pests And Diseases

The most serious mango disease is anthracnose, a fungus that can cause the flowers to go black and fall off. It also causes black spots on stem and small fruit, leaves may go brown...

Some varieties are more susceptible to it then others and it's worse in wet weather. It is worst in areas where it rains during flowering and fruit set. In areas with dry winters anthracnose can often be seen only once the fruit ripens. It develops black patches that go rotten...

Unless you want to spray nasty stuff, like copper solution or fungicides, you may have to live with anthracnose and accept some losses. A healthy tree with strong cell walls will show less infections than a weak one. So keep piling on that compost and spraying that seaweed...

There are many newer mango varieties that show good resistance to anthracnose. Get one of those if you live in a climate with winter rains!

Any other mango pests and diseases, like fruit spotting bugs and borers and whatever else is around, should be kept in check if you have a diverse permaculture garden that encourages beneficial insects.

One more hint is to forsake neatness and leave your lower mango tree branches drooping onto the ground. When everything else has been stung, sucked and eaten, there are usually still mangoes hiding under there...

Can You Grow Mangoes Indoors?

Nope. But you can grow mangoes in pots! So if it is just a little bit too cold in winter where you are, you can buy a dwarf variety and grow it in a tub and bring it inside during the coldest time of the year.

However, even a mango tree growing in a pot still needs lots and lots of heat and sun in summer. Growing mangoes indoors won't do!

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