Mango is the main fruit of Bangladesh, mango is the best of all fruits in summer country, the king of fruits. Bahari mangoes of various sizes are very tasty and rich in nutrients. Mangoes contain all kinds of nutrients, especially vitamins and minerals. Greater Rajshahi, Jessore, Kushtia, Dinajpur, and Rangpur districts were once famous for high-quality mangoes.
These areas were mainly pioneers in the production of hundreds of varieties of mangoes including Langra, Gopalbhog, Fazli, Himsagar, Mohanbhog, Golap Khas, Suryapuri, Misri Bhog, and Ashwina.
People from other parts of the country used to wait for the best mangoes in the Rajshahi region during the honeymoon month of Jaistha-Ashar-Shravan. Later, the Department of Agricultural Extension undertook a comprehensive program to expand mangoes. In this program, the Amrapali variety of mango is given priority in spreading to all parts of the country.
As a result, not only in the northern part of the country but also in the greater Sylhet, Chittagong, Chittagong Hill Tracts and Barisal districts, this variety of mango is being produced in large quantities. As a result of these special activities, about 40-45 percent of the total mango production in Bangladesh at present is an Amrapali variety of mango.
Among the varieties of mangoes that have been interested in cultivating mangoes for many years are Handibhanga of Rangpur, Bandiguri of Thakurgaon, and Gourmati of Chapainawabganj, Bari-4 invented by Bari, Bau-14 (Banana Mango) invented by Bau, ‘Langmuir’. India), Nan Dokmai (Thai) is one of them.
Contribution of Mango Fruit: In the leading districts of Mango Fruit Cultivation, especially in Chapainawabganj, children of all classes and ages, men and women get the opportunity to work for 3-4 months in mango collection, preservation, marketing, and other related activities.
Local transport (rickshaws, bicycles, autorickshaws, Nasimon, Karimon, mini-truck-pickups) increases the income of all concerned with an increase in income. In addition, the income of all those involved in inter-district transport (bus, truck, train, trawler, courier service) increases a lot.
These mango-producing areas get ample opportunity to eat raw-ripe mangoes that fall in stormy winds. At this time, the effect of eating more mango is good for everyone’s health, the tendency to eat rice daily is much less. As the bee’s angina increases, so do the opportunity to extract more honey. During the mango season, the angina of various birds (bats, crows, cuckoos, pigeons, etc.) grows in the area.
At this time a favorable environment was created for their food, shelter, and breeding. It also increases the chances of wild and domesticated animals eating raw-ripe mangoes and discarded parts (tilaka, anti), so that everyone gets back to good health.
From raw-ripe mangoes to mangoes, mangoes and other pickles are made in the area. Mango-eggplant-pill curry is predominant in cooking, dal mango, and saying mango is a sweet concoction. Locally made mango jam, and jelly locals eat themselves, serving to relatives in other districts. Apart from this, various industrial establishments (Pran, ACI, Square) collect raw-ripe mangoes.
They make a lot of money by marketing all kinds of products they process and products in the country and abroad throughout the year.
Mango Marketing Situation and
Impact: Mango farmers of Greater Rajshahi, once a pioneer in mango cultivation, used to market mangoes in big barges and boats in Dhaka and surrounding districts. After the closure of this easy route, alternative means of transporting mangoes through the truck, bus, train, and courier services have been used. Among the mango growers, 10 to 15 years ago, it was customary to market ripe raw mangoes in different districts, including Dhaka, without the use of any chemicals. Due to the low shelf life of ripe mango, traders do not have the opportunity to sell it far and wide. So the locals get the opportunity to buy ripe mangoes locally at very low prices. Over the last 5 to 6 years, there has been a touch of modernization among mango traders to market mangoes in other districts including Dhaka.
There is a tendency among some mango traders to use a few types of chemicals to ripen the mango evenly and make it an attractive color and increase its shelf life. Ethophene, formalin, and carbide are some of them. As a result, many environmentalists, intellectuals, law enforcement agencies, and the media have been busy spreading propaganda about the evils of using chemicals without gaining any knowledge or ideas about the effects of these chemicals.
As a result of this propaganda, the consumers who are fond of mango fruits are scared, they are being discouraged from buying mangoes in the market. In this situation, it has become difficult for the mango farmers and traders to survive. In other high mango-producing districts including Greater Rajshahi, even before the onset of buds, there was an attempt to buy mango orchards for 2 to 5 years. In this system, the farmers used to buy their gardens a long time ago.
In the hope of making more profit, they would take proper steps to produce more mangoes by taking proper care of the purchased garden and controlling diseased insects. It would have benefited both the gardener and the buyer. Over the years, due to the activities of various law enforcement agencies, these mango traders have been discouraged from buying orchards. Mango farmers are being deprived of higher income in this sector.
The creation of new mango orchards is under threat. He even wondered if the old gardens could be kept.
Training: Inspired by the propaganda of various media, intellectuals, and environmentalists, law enforcement agencies have become very enthusiastic about the destruction of mangoes. It is difficult to say how many thousands of tons of mangoes have been destroyed in their activities over the years. However, those in charge do not seem to have received any training or ideas about the chemicals used. Mango farmers and mango traders are in a dilapidated condition due to a lack of full understanding of the chemicals used in mangoes. To save mango resources and mango farmers from the prevailing situation, it is essential to provide training to law enforcement agencies.
Chemical testing instruments: The instruments used by law enforcement agencies in the field to determine the presence of chemicals have proved to be defective to the concerned authorities and the actual results have not been obtained from them. Therefore, there is a question about the authority of the mango farmers and traders to destroy mangoes depending on this device. Above all, these chemicals (formalin, thiophene, carbide) need to be researched by researchers to determine their acceptable or tolerable levels for the human body.
Inclusion of experts in law enforcement agencies: It is essential to involve an expert-scientist-experienced extension officer in each team of law enforcement agencies to control mango slaughter, fines, oppression, and harassment of mango farmers-traders with limited ideas. Otherwise, helpless mango growers may be forced to destroy their favorite mango orchard to escape financial loss and embarrassing situations. As a result, there will be an oxygen crisis for the animals, there will be a risk of environmental catastrophe in the country, the supply of mangoes in the market will be reduced, and the opportunity for mango fruit fans to purchase it will be hampered.
Potential chemicals used in ame
1. Ethophene-Ethel (2 Chloroethane Phosphoric Acid): Ethophene is a plant growth hormone, but it is widely used in ripening and preserving ripe fruits. Researchers re-evaluated its presence 24 hours after spraying ripe raw mangoes at different doses (250-10000 ppm) and found that it quickly flew away from the fruit surface. The remainder, however, falls far below the acceptance level (MRL-2 ppm) set by Aung / Daung. Therefore, scientists think that there is no health risk in ripening fruits with thiophene. However, training and publicity measures are essential to ensure that mango growers do not use excessive amounts of Serophene and use only nutritious raw mangoes.
2. Formalin: Some mango traders use formalin to increase the health, brightness, and shelf life of mango. However, after 5-6 days of use, the researchers believe that such formalin has no effect. In addition, due to the thick outer skin or peel of the mango, it is very unlikely to enter the edible part of the mango. Researchers have taken steps to determine the effectiveness of the formaldehyde test meter (Z-300) currently being used in the field to determine the presence of formalin. One day after dipping the mango in water mixed with thiophene and water mixed with formalin, they saw the same result in the test with this test meter. Therefore, they think that it would not be acceptable to measure formalin with a formaldehyde meter (Z-300). Formalin is 36% formaldehyde. In humans, a maximum of 2.5 micrograms of formalin is naturally found in every milliliter of blood. The human body needs formaldehyde in the process of metabolism. During digestion, it is converted to formic acid, which is excreted in the form of carbon dioxide in the urine and the respiratory tract. It does not even accumulate in body fat. Formalin dissolves or dissolves rapidly in water and evaporates in the air like camphor. The researchers did not find any formalin in the samples collected from various fruit markets. However, if in doubt, it is considered safe to wash the fruit thoroughly in water before eating and to eat it one day later. Therefore, the propaganda spread by various people about the adverse effects of formalin seems to be baseless.
3. Calcium Carbide: When both mature and immature mangoes are used, the surface of the fruit is ripe like ripe mangoes. It is also used in immature tomatoes to ripen in advance. However, the use of immature ame carbide is not noticeable. Some unscrupulous mango traders fill the basket with mangoes by placing 5 to 6 grams of calcium carbide in a cloth bundle and placing it under the basket before placing the ripe raw mango in the basket. This creates gas inside the basket. The inside is hot and the mango is sweating. When this mango basket reaches a certain market, when it is opened, it evaporates in the form of gas (carbon monoxide). From March-April the early varieties of the country (Gopalbhog, Himsagar, Khudikhirsa, Golap Khas) remain immature. However, in the first half of May, it takes more than 3 weeks for mangoes from the Satkhira belt to ripen early varieties in the Rajshahi region. Therefore, early varieties of mangoes in the early zone (Satkhira, Jessore, Kushtia) ripen in May, and mangoes of the Rajshahi zone ripen in late May. If these early varieties are available in the local mango market in March-April, they should be taken and rolled with carbide. Therefore, eating mangoes available in the market at this time will not be right in any way. Training and public awareness are needed to ensure that fruits do not use calcium carbide or carbide at all. Because calcium carbide is harmful to the human body.
Chemical use in mango purification: Mango purification will be useful if mango juice or milk comes out after planting mango from the tree. 0.55 ml per liter of water. Mangoes should be thoroughly washed and dried in water mixed with a chemical called ‘Plochloraz’. In this way purification of mango prevents rot mango and maintains brightness.
In addition, the shelf life of mangoes lasts from 2-3 weeks to the time of marketing. This method is used in all mango exporting countries. As an alternative, 0.5-1.00 grams of benomyl per liter of water can be mixed to purify mangoes in the same way. This method of mango purification system is very popular in India. Nowadays, some conscious mango growers are getting benefits by refining mangoes by bringing ‘Benomil’ from India.
Purification of mango in hot water: If raw mango is ripe in hot water, purification of mango will be free from germs and insects. This refined mango will increase the acceptance of the customer as compared to other mangoes. Mature ripe raw mangoes should be carefully picked from the tree and washed well in clean water first. Then when the water is heated to a temperature of 520-550 Celsius in a container (tolerable for dipping your hands in water), the cleaned mangoes should be left in it for exactly 5 minutes and picked up at once. When the water from the mango body dries, the mangoes have to be packed and marketed as per normal rules. In this system, the shelf life of mango purified in hot water will increase from 10 to 15 days more than ordinary mango (non-treated) varieties. However, the application of this method applies to a limited amount of mango.
Mango is a very popular delicious fruit. Mango is the only alternative to mango in taste, smell, color, and nutrition so mango is called the king of fruits. Mango is usually eaten raw, ripe, and even frozen. Besides, mango, juice, puree, pickle, and chutney can be made from mango through processing. In addition to being eaten as a fruit, ripe mangoes are also used in ice cream, bakery products, and confectionery. Ame is rich in fiber, Vitamin C, Pro-Vitamin A, Carotene, and various polyphenols. Mango is cultivated commercially in Bangladesh mainly in Rajshahi, Chapainawabganj, Rangpur, Dinajpur, Thakurgaon, Jessore, Satkhira, Chuadanga, Meherpur, and hill districts. About 10 lakh May every year in Bangladesh. Tons of mangoes are produced. The mangoes produced are supplied from these areas all over the country. Mangoes have high aqueous content and a soft texture that can spoil very quickly. So to prevent the decay of mangoes, unsavory traders are rushing towards the use of chemicals. Special science-based management and strategies should be adopted at every step, from the mango orchard to the retailer, on how to reach the mango consumer safely while maintaining the nutritional value of the mango. In this way, it is possible to reduce the post-harvest loss of mango.
Mango variety
There are some popular mango varieties in our country such as Gopalbhog, Langra, Handibhanga, Khirsapati, Himsagar, Fazli, and Ashwina. These varieties are also being cultivated commercially lately. Besides, 11 varieties of mango with special features have been developed by Bangladesh Agricultural Research Institute Bari to date. Among them Bari Am-2, Bari Am-3, and Bari Hybrid Am-4 are notable.
Importance of post-harvest management of mango
Going from the garden to the mango consumer is a waste of quantity as well as quality. One study found that post-harvest waste of mango is about 31%. These wastes are mainly due to improper collection of mangoes from trees, rough fruit handling, underdeveloped packaging, and transportation management. In the absence of proper management of fruit diseases and insect control while in the tree, mangoes are severely damaged by anthracnose and root rot disease in the later stages of collection. Consumer awareness about safe food and the quality of food is increasing day by day. Consumers are in high demand for high-quality safe mangoes of good quality and for this, they are willing to pay extra. Proper post-harvest management of fruits is of utmost importance in keeping with the changing tastes and quality of life of the consumers. More attention needs to be
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