Improving quality of dried mangoes
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CTA. 1988. Improving quality of dried mangoes. Spore 17. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: http://hdl.handle.net/10568/44943
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta17e/
Drying mangoes in a way that keeps their flavour and texture is no easy task, but this is what researchers have done at the Inter-State School of Engineers and Rural Equipment (EIER) of Burkina Faso. When mangoes are treated with sulphur by burning...
Drying mangoes in a way that keeps their flavour and texture is no easy task, but this is what researchers have done at the Inter-State School of Engineers and Rural Equipment (EIER) of Burkina Faso. When mangoes are treated with sulphur by burning anhydric sulphur in a closed storage area, they will keep well when a humidity level of 17% is reached. The mangoes thus treated are much better than those dried at 12% (the level normally recommended) which makes them brittle and tasteless. This product, which only has recently become widely available, has received a very positive welcome from its first consumers. Small drying units were installed this year in several major production centres in order to pursue the experiments and develop techniques that would be easy for growers to use. Plans are under way to market these dried mangoes to urban consumers. This could be a good way to reduce post-harvest mango losses which are estimated at more than 50% in many countries. For more details, contact: EIER BP 7023 Ouagadoughu BURKINA FASO
SubjectsMARKETING AND TRADE;
- CTA Spore (English)