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SYNCHROMIZED MANGO
PRODUCTION GUIDE
Year 2010
FOR
SOUTHERN MINDANAO MANGO INDUSTRY
DEVELOPMENT COUNCIL
ANTONIO TEH
CHAIRMAN




Contact:
Email: [email protected]
Tel. # 083-301-0117
CP # 0905-242-2691
1
TABLE OF CONTENTS
Title – cover
Table of Content
Introduction
The Mango
The Mango Production per tree
Establishment of Mango Orchard
Mango Cultural Requirements
Establishment of Mango Orchard
Care and Management of Juvenile Trees
Care and Management of Bearing Trees
Care and Management of Mango Flowers
One Year Mango Production Cycle
GAP for Mango Recommendation
Synchronize Production
One Year Mango Production Cycle
The Wheel
Insect Pests
Diseases
Bagging Fruits
Pruning
Fertilization
Irrigation and Drainage
Harvest and Post harvest Operations
Hot Water Treatment of Mango
Packaging and Containers
Mango Preparations and Recipe
Simple Guide to Growing Organic Mango
Summary and Recommendations
Final Recommendations
1
2
3
4
5
6
6
8
8
9
10
13
14
12
16
20
22
35
39
39
40
41
41
42
43
44
57
60
62
2
INTRODUCTION:
Mango is the National Fruit of the Philippines and it ranks 3rd among the
commercial fruits being grown for domestic and export market. From the wilderness to
backyard growing, it has gone through a lot of cultural innovations, commercial
production to meet the growing market demands.
In the early 1950s, mango was considered a backyard fruit tree. Growers rely
more on natural seasonal bearing and a little encouragement by smudging (smoking)
and occasional fertilization with animal manure. When Dr. Ramon Barba of UPLB
discovered the use of Potassium Nitrate (KNO3) in 1970, the industry suddenly became
an interest for commercial production since production of flowers and fruits can now be
determined and programmed more precisely. Other commercial chemical inputs were
introduced from plant nutrition to pest and disease control.
This development brought great interest on mango production, and more areas
were planted using different technologies and imitations from foreign mango cultures like
Thailand and Australia where dense planting were practiced with their mango varieties.
These however proved not to be suitable to the Philippine Carabao Mango variety which
we grow commercially, it being a big tree.
Chemical companies found a new market, and promoted chemical base mango
production to the extent that both the tree, environment and the consumers were
adversely affected. Japan had in several occasions rejected boatloads of mango
shipment because of high level of chemical residue on the fruits.
Most mango growers were focused on increasing yield and production no matter
what happens to the trees, the environment and even the consumers. Their concern is
to make more money the faster way. This greed proved to be harming the Philippine
Mango Industry as a whole.
We now come to the point of re thinking and analyzing from our past decades of
experiences and gained knowledge as to what best Mango Production Guide we should
follow and recommend to our farmer growers, producers and stakeholders. So this
handbook is prepared.
3
OBJECTIVES






Determine the prevailing situation and problems of the mango industry.
Find practical and doable solutions and remedies.
Meeting consumers and market demands.
Synchronization of mango production for a year round supply.
Adopt GAP (Good Agricultural Practices) for Mango.
Adopt IPM (Integrated Pest Management) using Natural Organic and Biological
Farming System with safe non toxic agro-chemicals.
 Adopt mango cultural practices that are sustainable, increase productivity of better
quality fruits at lower production cost.
THE MANGO
Scientific name: Mangifera indica L.
• Family: Anacardiaceae
• Origin: Mangos are indigenous to India & Southeast Asia
• Tree: medium to large (9.1 to 30.5 m)
Foliage: symmetrical, rounded canopy
• Leaves:
 alternately arranged
 15 to 40.6 cm in length
 Pinkish, amber or pale green- colour when young
 become dark green at maturity
Inflorescence:
 Primarily terminal (exceptional cases bear at branches),
 Panicle length 6.4 to 40.6cm
 Panicles consists of main axis
 bearing many branched 2o axis
 2o axis bear a cyme of 3 flowers
4





Each flower borne in bracteate pedicels
Flowers are small, yellowish to pinkish-white
majority stamin ate (80%) and
The remainder perfect (20%).
550 to more than 4000 flowers.
MANGO PRODUCTION PER TREE
 Planting Distance recommended is 20 x 20 meters quincunx up to 15 years old
and later thins them to allow full growth, development and maximum productivity of
the trees. Yield per tree varies depending on the vigor and size of the trees.
AGE
RANGE
YEARS
1 to 5
6 to 7
8 to 9
10 to 11
12 to 13
14 to 15
16 to 17
18 to 19
20 to 21
22 to 23
24 to 25
26 to 30
31to 40
PRODUCTION GROSS
IN KILOS
SALES at
P10 per Kilo
No production Juvenile trees
50
P 500.00
100
1,000.00
200
2,000.00
300
3,000.00
400
4,000.00
500
5,000.00
600
6,000.00
700
7.000.00
800
8,000.00
1,000
10,000.00
1,500
15,000.00
2,000
20,000.00
5
PRODUCTION
COST at P4
per Kilo
P1,000.00
200.00
400.00
800.00
1,200.00
1,600.00
2,000.00
2,400.00
2,800.00
3.200.00
4,000.00
6,000.00
8,000.00
PROFIT
BEFORE
TAX
(P1,000.00)
300.00
600.00
1,200.00
1,800.00
2,400.00
3,000.00
3,600.00
4,200.00
4,800.00
6,000.00
9,000.00
12,000.00
ESTABLISHMENT OF MANGO ORCHARD
Before we can even think of good mango production, we need to learn the basic
natural laws that govern the growth and productivity of the mango trees. These bring us
to the right establishment of a mango Orchard. (Note: Many mango orchards with old
bearing trees meet problems that could have been avoided if proper guidelines in
establishing a mango orchard were followed).
MANGO CULTURAL REQUIREMENTS
Mango is a tropical tree. It can grow in most landmasses along and near the equator/
Mango can be grown in almost all regions of the Philippines. They are more productive if
grown in the following environmental conditions:
1, Elevation: From sea level to 600 meters. At 800 meters it may still be tolerable in
some areas where sunlight and sea breeze is abundant.
2. Distinct dry and wet season. Mangoes need a dry period of 3 to 5 months to induce
maturity of vegetative parts and flower buds. Rain water during flower bloom will
wash off pollen induce growth of pathogens (Anthracnose) and result to dropping
of both flowers and forming developing fruits. Fruit development also needs plenty
of sunlight up to 120 -135 days after flower induction.
3. Mango is biennial bearer, fruits every two years. With human intervention, it can be
made to bear yearly or even more often.
4. The ideal temperature for mango growing is 21 to 37 degree C.
5. Soils preferred are deep loamy, rich in organic matter, with balance content of all
macro and micro nutrient elements needed by mango for growth and production or
fruiting. Mango can be cultivated in a wide range of soil conditions. A well drained
soil with 2 M depth is the best. Soils with high clay content or with frequent water
logging are not suitable for successful cultivation of mango. Sandy soils will need
enrichment with organic compost for both nutrient and water retention.
6
6. Water requirement: Optimum moisture is very important. Mango is successfully
cultivated in areas where annual rainfall range from 500-2500 mm. For a
successful crop, most important thing is the distribution of rainfall rather than the
amount. Accessible to water during dry period and farm operations as spraying.
7. Soil pH 6-7 or (5.5-6.5) is ideal for mango.
8. Topography: Flat to slightly sloping land, well drain but with good water holding
capacity. Stiff mountainsides are also planted to mango, but with difficulty in
production management.
9. Mango needs plenty of sunlight. Fully-grown mango trees should have enough
sunlight from morning to evening, at the top of its crown to base of trunk. Shading
even partially will limit photosynthesis and its productivity. Crowded branch and
foliage reduce yield.
10. Moderate airflow or wind is needed by mango trees to allow aeration to prevent
the buildup of pest and diseases within the tree crown. Avoid strong winds
especially during flowering and fruiting stage by growing windbreaker trees. Areas
with sea breeze are found to favor mango growth and productivity.
AVOID AREAS THAT ARE:
A. High altitude over 500 meters above sea level, cool temperature, humid
condition and rainy areas. Foggy our cloudy areas are not suitable for
mango production as they continue vegetative growth.
B. Low lying areas, valleys at foot of hills and mountain where there is only
partial sunlight, no free flow of air, humid and too wet soils.
C. Forest areas are not suitable to mango production as they compete with
other trees and tend to grow tall seeking for sunlight.
D. Wet and damp soils or with shallow water table. Mango trees are deep
rooted and they do not want roots to be below water level. Areas prone to
flooding should be avoided.
E. Foggy areas will make your mango grow and grow vegetative, but will have
difficulty flowering and fruiting/ Fungus diseases are also prevalent.
F. Poor and shallow or absence of top soil. Grass land for pasture that are
burned annually. Dry lands that have no water source.
7
ESTABLISHING THE MANGO ORCHARD









Select the site based on the above cultural requirements.
Take into account accessibility to market, availability of labor and input materials.
Land preparation: Clear area of unwanted vegetation, plow and harrow if possible.
Preferably provide accessible internal farm road network and block plantation into
manageable sections.
Laying out the Orchard: consider geometric design (square, triangle, quincunx or
flowing contour grade).
Distance of planting: For Philippine Carabao Mango (15 – 20 – 25 - 30) meters
distance are recommended. Not closer as this will over crowd the trees.
Dig holes preferably one cubic meter and refill with a mixture of decomposed
organic compost with top soil.
Plant the hardened and seasoned healthy mango seedlings free from pests and
diseases.
How to plant right:
a. Make a hole on the prepared site, big enough to accommodate seedling
pot.
b. Drench the hole and the seedling in bag.
c. Remove the seedling from the bag
d. Lay the seedling into the hole.
e. Cover with soil, press, water and mulch.
CARE AND MANAGEMENT OF JUVENILE TREES
 Weed, cultivate and mulch young trees regularly every 3 months. Never use
chemical herbicide as this will kill beneficial soil microorganisms and adversely
affect the growth and health of the mango trees.
 Fertilize with Organic compost every 3 months during cultivation and foliar spray
weekly or every two weeks. Commercial chemical fertilizer may be used to meet
the soil nutrient deficiency requirements after soil analysis if any. Use HOC (Herbal
Organic Concentrate) for Total Plant Care (TPC). Increasing organic matter in the
soil with beneficial microorganisms will help sustain health and vigor of the trees.
8
 Irrigate or water plants when the soil gets too dry. Mulching will help reduce
moisture evaporation and watering frequency.
 Adopt formative pruning to have a more balance crown and productive branches in
the future.
 When the trees are still too small and there are flowering, remove the flowers to
induce more vegetative growth.
 When the trees are still too small and they are flowering, remove the flowers to
induce more vegetative growth.
 Usually Juvenile trees flush more often than old trees as often as every two
months while old trees may flush every two years.
 Grafted seedlings may start flowering and fruiting as early as 3 to 5 years, but will
produce commercially at 10 to 15 years.
CARE AND MANAGEMENT OF BEARING TREES
 Fruiting and yield will greatly depend of the proper care and nutrition of the trees.
 Grafted mango trees start bearing in 5 to 7 years and may even be induced to fruit
in 3 years if the growth is fast and vigorous.
 Flower induction before KNO3 was discovered in 1970, mango growers resulted to
SMUDGING (building continuous smolikg fire under the tree and directing the
smoke to pass through the leaves for a period of one to two weeks.
 Indices: the leaves and flower buds should be about 8 months old from flushing
with dark green-brownish color, brittle when crushed with the hands. KNO3 has
virtually replaced smudging. HOC is likewise being used to induce flowering and
fruit development.
 Application and Precautions:
9
a. Potassium nitrate was shown to induce flowering within 7-14 days after
spraying mature trees with dormant leaves and buds. Spraying is done only
once to fully cover the leaves and the buds. No follow up is needed to avoid
excessive flower emergence.
b. Avoid excessive flower forcing with increase concentration, repeated spraying
or inducing trees with leaves less than 8 months old; or inducing heavy fruiting
yearly as this will harm the tree.
- Mature shoots are responsive.
- One application is sufficient.
- One percent (1%) KNO3 is optimum, 2% still ok.
- Application can be in fine mist or coarse drenching.
- Spray to fully wet leaves and buds.
- Bud break is noticeable in 1 to 2 weeks.
CARE AND MANAGEMENT OF MANGO FLOWERS
After the discovery of chemical flower inducers, dormant and mature flower buds
can be initiated to flower on dates and periods the grower choose.
Problems with Chemical Flower Induction:
 Flower forcing of Potassium Nitrate has shown some deleterious effect such as
pre mature aging of trees. This same effect has been noted with the use of
Paclobutrasol (growth regulator) on soil application or spray. Trees stop growing,
fruits are smaller and there is excessive fruit drop. Formulated flower inducers
have shown to be effective and safer if the recommendations on label are
followed.
 If no flowers emerge in two weeks, it indicates that the tree is not ready and should
not be forced till a few months after to rejuvenate and store more food and energy
for fruiting.
 Mango grower Camar Paidumama of Gensan observed that the use of
Paclobutrasol has weaken the trees and rendered them unproductive after the
initial high production. Even with the heavy remedial fertilization, the trees remain
to be unproductive and instead of flowering, they flush to regain vigor and
replenish plant nutrient lose during forced flowering and fruiting.
10
CARE OF FLOWERS AND YOUNG SHOOTS
 After flower emergence, flower cluster grow to 0.5 cm within a week. At this stage
flowers are susceptible to anthracnose , hoppers and other insects such as borers,
mites, thrips. Spraying HOC (Herbal Organic Concentrate) and other pesticides
should be done frequently to protect the developing flowers against pests and
diseases.
FLOWER AND FRUIT PROTECTION
The crucial stage of mango production is the attack of insect pests and diseases at
flowering and fruit development stages. Insecticides and fungicides are commonly used,
but to obtain good results, the recommended usage and dosage must be followed and
control must be directed during the vulnerable stage of insect and disease development
(not during the height of destructive infestation and infection). Prevention is better than
cure. It is also less expensive and hence, more profitable.
Raining during flowering and early fruit development is damaging in this most
critical condition as Anthracnose fungus disease is prevalent. It will rot the flowers and
young fruits and they turn dark and fall off. Every time the rain stops or light drizzle,
spray immediately HOC herbal fungicide with soap and water to wash off the fungus
from the flowers and fruit panicles. Do not postpone or delay as the fungus can do
damage within a few hours. Shaking the branches to remove water droplets from flowers
and young fruits will help for few small trees.
 Anthracnose is destructive e when rain or humid conditions prevail from flowering
till fruit reaches marble size. On the other hand, hoppers are prevalent during dry
weather. Since flowering coincides with the dry weather, control of hoppers must
be a prime consideration. Insecticides that control hoppers also control other
insects so unless epidemic of other insects occur, their control is also done at the
same time hoppers are sprayed.
11
SYNCHRONIZED PRODUCTION
A year round synchronized production will greatly depend on the climate type and
weather condition prevailing in an area or region. Mango prefers dry weather during
flowering and fruit maturation.
Southern and Western Mindanao including Basilan and Sulo Archipelago are
among the areas in the Philippines that are not within the Typhoon Belt and strong
winds. However they are visited by Inter tropical convergent zones of rainfall that comes
more during the second semester of the year (May to November).
Mean monthly rainfall (mm), number of days, relative humidity (%) and temperature © in
the mango-growing regions of the Philippines (Before 2009)
Region
Station
Climatic
MONTH
____________________________________________________________________________________
Data Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
I. Ilocos
mm
4.2
0.8
2.5
13.7
122.2
436.0
404.3
568.8
289.6
68.6
50.6
11.9
Days
2
1
2
2
8
16
19
21
18
7
6
2
Dry Months (7)
===============================
=======================
Wet Months (5)
++++++++++++++++++++++++++++++++++++++++
Laoag
%
74
72
72
75
82
84
86
86
78
75
74
77
C
24.4
24.8
26.4
28.0
28.9
28.2
27.7
27.4
27.2
27.2
26.5
25.4
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------II. Cagayan
mm
20.4
18.8
37.4
54.3
103.6
192.8
211.5
248.7
220.4
206.3
280.1
105.4
Days
6
4
5
5
10
13
14
15
15
14
15
11
Dry Months (4)
===============================
Wet Months (8)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Tuguegarao
%
80
76
76
68
69
75
77
79
80
81
84
84
C
24.5
25.5
27.7
29.5
30.5
29.9
29.1
29.0
28.6
27.5
26.1
24.9
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------III. Central Luzon
Iba
mm
Days
Dry Months (7)
Wet Months (5)
%
C
2.6
1.6
10.8
38.0
261.0
602.9
717.1
1039.1
733.6
163.7
75.0
28.6
2
2
2
5
12
18
24
25
22
14
7
4
===============================
=======
===============
+++++++++++++++++++++++++++++++++
++++++++
76
75
74
73
77
84
86
88
87
82
79
78
25.8
25.9
27.1
28.3
28.6
27.6
27.1
26.7
26.9
27.3
27.1
26.3
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------IV. Southern Tagalog mm
26.4
15.2
15.4
23.6
147.3
220.1
241.4
287.8
268.5
206.8
156.6
95.5
Days
12
7
6
6
12
19
21
21
21
17
18
16
Dry Months (5)
===============================
=====
Wet Months (7)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
Ambulong
%
78
74
70
69
74
80
83
84
85
83
81
80
C
26.0
26.9
27.9
29.2
29.3
28.3
27.6
27.3
27.4
27.4
27.1
26.3
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------VI. Western Visayas mm
Days
18.2
18
22.8
16
32.8
5
43.7
5
133.9
10
12
248.6
18
304.2
20
326.9
20
249.1
19
241.7
18
187.8
14
105.2
12
Dry Months (4)
==============================
Wet Months (8)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Iloilo City
%
82
80
78
74
77
82
84
84
85
84
85
85
C
25.7
25.9
26.7
28.0
28.5
27.7
27.2
27.0
27.1
27.1
26.8
26.2
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------VII Central Visayas mm
107.7
66.5
54.8
20.7
166.2
190.3
218.6
175.7
201.2
202.3
163.9
129.5
Days
12
10
9
7
11
16
16
16
16
19
15
15
Dry Months (3)
=====================
Wet Months (9)
+++++++
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cebu City
%
78
77
74
72
74
78
81
79
81
82
81
85
C
26.3
26.3
27.1
28.2
28.7
28.1
27.4
27.5
27.6
27.4
27.2
26.7
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------IX Western Mindanao mm
49.9
45.4
42.8
54.6
93.8
131.3
129.5
132.4
135.5
179.6
122.6
87.1
Days
7
6
6
8
12
15
14
14
13
15
13
10
Dry Months (6) ======================================
=========
Wet Months (6)
++++++++++++++++++++++++++++++++++++++++++++++++
Zamboanga City
%
82
81
78
75
77
81
79
79
81
81
80
82
C
26.6
26.7
27.1
27.4
27.5
27.1
26.8
26.9
27.0
26.9
26.9
26.7
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------X Northern Mindanao mm
98.3
62.2
53.0
31.3
114.7
212.6
210.4
210.0
226.0
174.7
180.9
133.6
Days
10
8
8
6
12
18
18
18
17
16
13
12
Dry Months (4) ===============================
Wet Months (8)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cagayan de Oro
%
82
81
78
75
77
81
79
79
81
81
80
82
C
25.7
26.0
26.6
27.5
26.1
27.7
27.2
27.4
27.3
27.2
27.0
26.4
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------XII Southern Mindanao mm
65.0
82.0
49.5
54.9
103.9
110.3
104.4
89.3
79.4
100.2
93.6
82.1
Days
9
8
7
8
12
15
14
14
12
12
12
11
Dry Months (8) =============================
===================
============
Wet Months (4)
++++++++++++++++++++++++++
++++++++
Gen. Santos City %
78
76
77
84
81
82
73
74
76
75
79
82
C
26.7
27.1
27.5
27.9 27.4 26.7 26.4 26.7 26.6
26.7 27.0 26.9
..-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Take note that the first quarter of the year it is dominated by dry months (Summer)
nationwide and Wet months (rainy) starts at the second proceeding to the third quarter. In
the Visayas and North Western Mindanao have wet months at the third and forth quarter
of the year. This will make it difficult for these regions top produce mango during the
second semester.
It is only in Southern Mindanao that we have dry months except in May, June, and
July, then in October. The rainfall is more or less evenly distributed through out the year.
This will allow Southern Mindanao to grow and produce mango almost year round.
Synchronized mango production in Southern Mindanao can be attained by making a
survey of the different areas, provinces and municipalities where production will be best
scheduled. These areas shall be determined, and in consultation with the mango growers,
an annual program of production shall be determined with every mango orchard given
specific production schedule.
While it will be difficult to induce and produce during the months of May to July to
serve the market in the months of September to November, there may by some areas in
13
Southern Mindanao especially along the coastal towns nearest to the equator with free
flowing air, that can be program to produce during these months. These areas are Samal
Island and Davao Oriental facing the Pacific Ocean.
For other months of the year, production schedule may be programmed in other
areas of Southern Mindanao to supply the market requirements for other months.
Rains and high humidity during flowering and fruit development favor diseases
specially Anthracnose and reduces activity of pollinating insects. Wind damages sensitive
flowers and developing fruits.
A new paradigm switch from mono cropping to multiple inter cropping for mango
orchard is emerging for the following justification.
1. Bring back the natural environment of mango growing that enhances productivity
at minimal cost. Self sustaining and renewable soil nutrition.
2. Bring back the natural balance of the eco-system and bio-diversity to suppress
insect pest multiplication while preserving pollinators and beneficial organisms.
3. To increase farm productivity income with the intercrop and even poultry and
livestock raising, that will also provide natural organic fertilizer to the mango trees.
4. Growing of pest repellent plant species and varieties within and around the mango
orchard. (Ginger, Pepper, Onion, Garlic, Curry, Neem, Bitter Herb, mint, etc.)
14
Fruit
Protection
Spray with HOC-4n1
Spray with HOC-GO
Fruit Bagging
HOC
GOG
OOG
O
HOC
-4n1
77
0
0
7
0
0
7
0
7
0
0
PROTECTIVE
0
0
110
Fruit
Stages
DAFI
35
45
55
PREVETION IS BETTER THAN CURE.
BEST TIME FOR PREVENTION AND
(1) Prior to Induction
(2) Flower Induction
(3) Bud Break
(4) Prior to bloom
(5) After flower set
(6) Before bagging
(7) Start of maturation
(2 weeks)
(Day 0)
(8-12 days)
(21 days)
(corn size 40 days)
(egg size 55-60 days)
(90-100 days).
15
CONTROL
ONE YEAR MANGO PRODUCTION CYCLE
One-Year
Cycle
7
DAFI
Stage of Growth
Tree is ready for
induction
0 - DAFI
Mature buds & leaves
7-10 DAFI
Bud emergence
14
DAFI Post emergence
21
DAFI
24
DAFI
28
DAFI
30-32
DAFI
35 DAFI
42
DAFI
60 – 70 DAFI
90
DAFI
120-130 DAFI
130-140 DAFI
140-360 DAFI
361 – 365
Activity/Operation
flower Sanitize tree Prune & Spray HOC.
Smudge trees.
Spray flower Inducer + HOC-3n1
Spray HOC-4n1. Smudge trees
Monitor & spray HOC-4n1 + FAA
Smudge trees. Use rice hull.
Pre-emergence/bloom
Monitor & Spray HOC if needed.
Smudge trees. Use rice hull in.
Anthesis/blooming
Do not spray, unless it rains
Pollinators are at work
Full anthesis/bloom
Do not spray, unless it rains
Pollinators are at work
Post anthesis/bloom
Monitor - spray after it rains
Pollinators are at work
Fruit set
Monitor/spray HOC-4n1 + FAA
Post fruit set
Monitor/spray HOC-4n1 + FAA
Smudge trees. Use rice hull.
Fruit enlargement
Spray HOC-4n1 & fruit bagging.
Smudge trees. Use rice hull
Start of maturation
Monitor/spray HOC-4n1 + FAA.
Smudge trees. Use rice hull.
Full maturity
Harvesting, HWT and Packaging
Natural ripening
Processing and Marketing
Rejuvenation. Flushing,
Cultural management: Pruning,
nutrient absorption,
Weeding, Cultivation, Fertilizing
photosynthesis, food & energy with organic compost, Irrigation and
storage --- Dormancy
Foliar Spraying,
Mature flower buds ready for Sanitation and Flower Induction.
flowering and bearing fruits.
Smudge trees with rice hull.
16
GAP for Mango Recommendations:
Pest and Disease Management
PERIOD
DAYS
STAGE OF GROWTH
PEST and
DISEASES
OPERATIONS
ACTIVITIES
1st Month
Rejuvenation
After harvest
Dormancy. This I the stage just
after harvest here the old foliage
are still the dominant vegetation of
the tree. This need fertilization
and watering to induce flushing.
Flushing. New vegetative growth
is induced to grow the leaves and
bud sticks for next flowering and
fruiting season.
Leaf maturation. The new
vegetative growth, shoots and
leaves tart maturing and
hardening toward accumulation of
plant nutrient and dormancy, in
preparation for new cycle of
production (flowering and fruiting).
This period is 6 to 8 months
rejuvenation and rest.
Leaf and bud maturity. Prepare
and sanitize the tree, by light
pruning, clearing, weeding, and
cultivation under the canopy.
Flower induction. Mature
prominently bulging buds and dark
green crispy leaves.
Bud break initiation starts to
progress. Hibernating adult female
insects senses new vegetative
growth and flowering.
Inflorescence Emergence starts
with a cockspurs for 2-3 days. If
not protected, hoppers start laying
Scale Insects,
Mealy bugs,
Sanitation, Pruning,
Cultivation. Fertilization
(Organic nitrogen rich
fertilizer. Spray HOC
and watering.
Spray HOC, with pest
repellent, fungicide,
insecticide, Smudging
2nd Month
Vegetative
growth I
induced.
3rd to 8th
Month After
flushing.
Allow the
tree tor rest,
recuperate,
rejuvenate to
be ready for
flowering.
7-9 days
before flower
induction
0 Day
1-6 DAFI
7-12 DAFI
Cecid fly, Twig
cutter,
Anthracnose
Preparation:
Induce early
maturation of
foliage for early
flower induction.
Spray HOC and Apply
organic fertilizer with
NPK, magnesium,
calcium trace elements
and growth regulator.
Wood ash, charcoal and
carbonized rice hull.
Twig cutter,
Other
Hibernating
insect pests.
Mango hoppers
Tree and field
sanitation, pruning,
spray HOC, smudging
Mango hoppers
Mango hoppers
Anthracnose
17
Spraying of flower
inducer mix with HOC
and Smudging.
Spray HOC, monitor
flowering and flushing.
Smudging.
Monitor for pest and
disease. Spray HOC
13-16 DAFI
17-22 DAFI
23-25 DAFI
eggs on emerging flowers.
Post bud emergence, Vigorous
panicle elongation into 5-7 cm
long in a period of 3 days. Veru
susceptible to hopers and
anthracnose.
Post emergence. Pre Anthesis rapid growth of inflorescence.
Flowers are still close. This stage
needs supplemental foliar fertilizer
spray with trace plant nutrients
elements.
Anthesis. Blooming. Flowers
start opening emitting sweet smell
attracting insect pollinators.
Mango hopper,
Trips, Tip borer,
Anthracnose.
Spray HOC-3n1 Monitor
for pest and disease.
Smudging.
Mango hopper
Tip borer, Thrips
Mealy bug
Anthracnose
Monitor for pest
Spray HOC-3n1,
Insecticide and
Fungicide if needed.
Smudging.
Mango hopper
Tip borer
Mealy bug
Apply foliar fertilizer
Monitor for pest
26-30 DAFI
Full bloom – Most flowers are
open for pollination, emitting
sweet smell attracting more
pollinators.
Blossom blight
No insecticide spraying
to encourage
pollinators
Shaking of branches
31-35 DAFI
Fruit set (mongo size) As the
fruits are forming, the flowers are
wilting. Most flowers have set
numerous small to mungbean size
fruitlets which are enlarge ovaries.
They need to be fertilized to
produce seeds. Unfertilized but
healthy fruits may grow small
fruits “sigay”.
Fruit development (corn size)
Fruitlets enlarge from mungbean
to corn size, Nutrition I hared.
Inadequate nutrient result to fruit
drop. Foliar fertilizer I very much
needed at this stage.
Mango hopper
Tip borer,
Mealy bug
Anthracnose,
Scab
Monitor for pests
Spray HOC-4n1
Insecticide and
Fungicide if
needed
Mango
leafhopper
Tip borer
Mealy bug
Anthracnose,
Scab
Monitor for pests
Spray HOC-GO.
Fruit development (marble size)
Fruit rapidly increase in size to
Tip borer
Mealy bug, Tip
Spray HOC-GO
Insecticides and
36-42 DAFI
43-50 DAFI
18
coffee berry size, very susceptible
to pest and disease. Need
sufficient water and sustained
foliar spray to arrest fruit drop.
51-60 DAFI
Fruit enlargement (chicken-eggsize) This stage need sufficient
water supply, foliar fertilizer pray
and bagging to protect fruit from
pet and disease.
61-90 DAFI
Fruit enlargement – Contrary to
some belief, enlargement and
eight gains continue at this stage.
Water and nutrition is very much
needed to sustain development of
the fruit.
91-109 DAFI
Start of maturation – The fruit
size I almost attained, but
continued growth I till going on.
The sugar content increases a
maturity program. The fruit
become susceptible to more pet
and disease.
Full maturity and Harvesting–
Up to 10 day the fruit till gain size
and eight and more improvement
in it eating quality. It is ready for
harvest at 120-130 DAFI.
REST and REJUVINATION
From Harvest to Flower induction
(new cycle of prodyction)
110-120
DAFI
8 Months
borer
Mealy bug
Cecid fly
Anthracnose,
Scab
Mango seed
borer
Helopeltis sp
Mealy bug
Scale insect
Mango pulp
weevil
Anthracnose,
Scab
Mango seed
borer
Helopeltis sp
Mealy bug
Scale insect
Anthracnose,
Scab
Fruit fly
Mealy bug
Scale insect
Anthracnose,
Scab
Fungicide if
Needed.
Fruit fly
Stem-end rot
Anthracnose
Harvesting of fruits
based on maturity
indices
Hot Water Treatment
(HWT)
Pruning, Weeding,
Cultivation, Fertilization,
Irrigation, Spraying
(Foliar fertilization, Pest
and Disease Prevention
and Control)
All pests and
diseases.
19
Field sanitation
Before fruit bagging,
apply foliar
fertilizer
Spray HOC-4n1
Insecticide and
Fungicide if needed
Monitor for fruit pests
Collection and proper
disposal of fruit drops.
Spray HOC-GO plus
Insecticide and
Fungicide if needed
Monitor for fruit pests.
Collection and proper
disposal of fruit drops
Spray HOC-4n1
Insecticide and
Fungicide if needed
THE WHELL
ONE YEAR MANGO PRODUCTION CYCLE
PEST AND DISEASE CONTROL
20
Natural farming methods of controlling pest and diseases in growing organic mango.
Integrated Pest Management (IPM) is the use of different practical yet low cost methods:
1. Cultural practices that includes the right planting distance, periodic weeding and
cultivation, irrigation and drainage, pruning, spraying, etc. See to it that the water
source is not contaminated or carrier of pest and diseases.
2. The use of baits and insect traps (light traps, sweet juice tuba trap).
3. Spraying with herbal organic preparations with pest repellant, insecticide and
fungicidal properties HOC (Herbal Organic Concentrate) with BMO (Beneficial
Microorganism).
4. The use of beneficial microorganisms that control pest and diseases (BMO).
5. The use of insect predators, parasites like trichogramma, braconids, and pirate
bug.
6. Crop rotation or inter-cropping with plants that will repel or reduce infestation.
7. Schedule and time production during least pest infestation and disease
prevalence. There is less insect pest and diseases during summer months.
8. Cultivate and fertilize the soil around the base of the trunk periodically with organic
fertilizer derived from herbs with pesticide and fungicidal properties as well as
beneficial microorganisms.
9. Remove diseased or infested fruits and vegetative parts of the tree and dispose of
them properly such as removing them from the field, burning, bury or composting
them for fertilizer. Practice clean culture.
Take note: When spraying trees with herbal organic concentrate (HOC) or vermi-tea
brew, start with the soil surrounding the trunk, upward around the trunk, branches then
the underside of the leaves or foliage and last the top of leaves and crown. Insect pest
and diseases comes from the soil and stay in trunk and branch where they hibernate
and wait then wake or become active when new growth appears such as flushing and
flowering to fruiting. Spay only when necessary.
21
INSECT PESTS
1. Mango Hopper
Mango Blossom Hoppers (Idioscopus clypealis Lethierry)
Description: Mango hoppers are wedge-shaped, light green to brown green in
color, about 4mm in size. The nymphs looks like miniature adults and have
underdeveloped wings. The female lay sub-cylindrical translucent eggs that later turn
creamy when about to hatch.
 The adult is very destructive and may damage 100% of the inflorescence.
 The insect secretes honey dew on the infested parts, where sooty mold develops.
 The insect are most destructive during the flowering. The insect have tubular
sucking mouth parts which punctures the younger parts of the tree such as shoots,
fruits, and inflorecenc e, then they suck the sap. The female lays about 150 eggs.
The eggs hatch into nymphs in 4-10 days and undergo 3 moltings before they
become adult. Life cycle ranges from 14 to 19 days.
Life Cycle: Eggs are laid on the breaking buds, flowers and in the main stalk of the
panicle and hatches in about four to five days. About 100 to 200 eggs are laid per adult
female. The nymphs are more destructive than the adults as they feed and live
exclusively on the inflorescence or young flushes (tender leaves). The nymphs mature in
15 days undergoing 3 molting before becoming adults. The mango hoppers, undergo
two to three generations during the entire development of the flowers.
Damage: Sucks the plant sap that results in withering and drying of tender shoots,
inflorescence and very young fruits. Leaves sweet sticky fluids in plant parts that
promotes development of fungus called sooty mold. They attack flower buds, young
twigs, leaves and forming fruits. Infected tissues blacken and eventually wither. In heavy
infestation, the foliage appear to be shiny wet with honeydew and the sticky sooty molds
22
develop and cover the entire leaf surface, twigs and other infested plant parts including
the weeds on the ground.
Control: Spray the recommended chemicals starting from fruit formation to fruit
development. A combination of clean culture, pruning, smudging and spraying of HOC
with soap, insecticide and fungicide will help control the pest and resulting fungal
infection. The insect can develop resistance to a particular chemical insecticide.
2. Mango Tip Borers
Tip borer (Chlumetia transversa) –
 The adult moth lays its egg on flushes.
 The eggs hatch in four days into small larvae that bore into the shoots and stems,
feeding on the vascular bundles.
 Since, water and food are prevented from going up the tree (due to destruction of
the food bundles), the top most portion dies.
 When dissected, small, pinkish larvae are present inside the twig.
 Young larvae feed on the soft tender tissue then bore into the shoots or panicle.
 Larvae srage is completed in 8-12 days.
 The larva becomes fully grown in nine days and drops to the ground to pup[ate.
 The pupal stage last for 14 days then the adult moth emerges from the soil.
 The adult is grayish black in color, 8mm longand wing spanof about 16 mm.
 Life cycle is about 26.5 days.
Damage:
 While inside the stem, it feeds on the tissues, preventing the upward movement of
nutrients and water.
 Shoots wilt and terminal parts die.
 Affected panicles break and flowers shed off.
Control:
 With minimal infestation, prune the damage parts and burn them.
 During severe infestation, spray soil, trunk, branches and foliage with herbal
organic concentrate (HOC-4n1) at 3-7 days interval.
 Trichogramma bio control of borers can help reduce infestation.
 Conventional farmers use chemical spray.
3. Twig Borer/Cutters (Niphonoclea albata and N.capito Newman)
23
Description – There are two species of long horned beetle that cut the mango twigs.
One specie (Nephonoclea alsata) is about 20 mm long with gray spots on the wings.
The other specie (N, capito) is smaller and darker in color and has white spots on the
base of the forewings. The legless larvae feed on the woody tissue until fully grown. It is
white and measures about 18 mm in length. The larvae pupates inside the twig.
 Eggs are laid singly in twig cavities and hatch in 4-7 days.
 Larvae is white, legless and about 18 mm when mature. Larvae stage range from
120 to 222 days.
 Adult is about 2 cm long beetle, with antennae or long horn.
 When about to lay eggs the female nips the shoot about half way then turn around
to make another cut.
 Area above the girdle die.
 Larvae enters the dead twig, feeding on the tissue.
Life Cycle – The adult female borers lay egg singly on the twigs and hatch in four to
seven days. The larvae feeds and grow until fully grown in the woody tissues. The total
larval development period ranges from 122 to 126 days.
Damage: Very destructive during the dry season thus reducing the number of flowers
formed. It is characterized by the presence of dead twigs and leaves in the canopy.
Thew adult beetle cut or girdle the twig. Heavily infested trees may show many dry or cut
stems on the tree canopy are also signs of the larval feeding inside the stem.
Control:
 Pruning and burning of infected parts to prevent its spread
 Follow with spraying insecticidal herbal concentrate (HOC)..
4. Oriental Fruit fly (Dacus dorsalis Hendel)
24







Dacus dorsalis is a widespread pest of fruits in tropical and subtropical regions.
It infest mango fruits resulting in actual damage and quarantine problems.
Causes secondary infection by pathogens.
Fruit damage is caused by maggots from eggs laid beneath skin.
Eggs hatch in 24-28 hours.
Pupal stage is 9-11 days in soil. Fruits eventually rot and emit foul odor.
Fruit fly is widely distributed in the country. It has a wide host range hence difficult
to control.
 Host of fruit fly and their fruiting period:
Summer
cashew, chico, mango, siniguelas
All year round
Citrus, guava, jackfruit,
April to June
Santol.
June to October
Avocado.
 Summer build up of the population is due to the accumulation of breeding
population in response to increasing fruits.
 Low temperature in February coincides with the low fly count. High population in
May and June coincides with warming months.
Several species are reported in the country but only the (Bactrocera philippinensis and
B. occipitalis) are destructive to mango.
Description – The adult of Oriental Fruit Fly has a light brown body with bright yellow
spots on the head and thorax. Ii is about the size of a coomon house fly. The eggs are
laid inside the fruit and are hatched within 24 to 48 hours. Full grown maggots are
legless with a small blak mouth hook. When about to pupate, the larvae curls their body
and drop to the ground in a jumping motion. The pupae takes about 9 to 10 days to
become adult.
Life Cycle – The adults appear once the fruits are formed and lay eggs singly in the
fruit. The maggot bores and feed on the fruit flesh. The pupae are found in the soil and
in 9 to 10 days emerge as adult. The adult fruit fly has 3 to 4 months life span.
Damage: The adult fly lay egg on the fruit skin provides easy entry for rots and maggots,
which feed on the flesh. Early damage shows black spots on the skin during egg laying.
On matured fruits, the pulp becomes soft and rotten because of feeding of the maggot
inside the fruit. In heavy infestation, the fruit drops prematurely.
Control:
25
a. Bagging or wrapping the fruit at 55 to 60 days when its size is as big as
chicken's egg.
b. Avoid intercrops like guava, papaya, santol, sineguelas since these are the
alternative host if the insects. However if this cannot be avoided as adjoining
farm have fruit trees, introduce bio-control using beneficial insects and
microorganisms that will control the fly.
c. Sanitize the field by adopting a clean culture. Gather and remove crack,
bruised and damaged fruit from the tree. Collect fallen fruits and properly
dispose them by burying, burning and drenching with herbal concentrate.
d. Grow trap plant like Bail near the orchard to attract male. Pray organic
pesticide with anti feeding bio enzyme.
e. Methyl eugenol mixed with Malathion insecticide at a ratio of 96:4, place in
yellow fiberboard square 4 piece per hectare can reduce male population.
f. In the absence of Methyl Eugenol, the bark of the kalingag tree can be used.
Dry the bark, pulverize and mix with water and insecticide.
g. Protein hydrolysate I also used a bait material spray and applied a spot
treatment on the tree. The bait consists of 1 part of protein hydrolysate, 1
part Malathion and mixed in 4 liter water.
h. Post harvest treatment with HWT (Hot Water Treatment) and VHT (Vaspor
Heat Treatment).
i. Spray insecticide 90 to 100 day after flower induction during the maturation
period of the fruit, here they become attractive to the fruit fly.
j. Sterile insect treatment can eradicate fly population in an isolated area. This
is implemented in Guimara Island, quite successfully.
k. Harvesting of fruits when matured green to prevent infestation at earlier
stage of maturity
l. Spray HOC and other herbal pest repellent.
1. Mealy Bugs (Ferrisia virgata Cockerell, Panococcus lilacinus Cockerell)
Mealy Bugs – sucking sap from plants. Provide honey dew to ants
26
 Grey mealybugs – Ferrisianea virgata and Cottony cushion Planoccaccus
liliacinus – are sap sucking insects covered with powder or filament of white wax.
 Short legged and seldom move and are attached to either surface of the leaves,
twigs and young stem.
 Attack the leaves, twigs, fruit peduncles, fruit, sucking plant sap resultingin
reduced vitality.
 Secretes honeydew that causes fungal growth (sooty mold) that attracts ants.
Black Ants – carrier of sucking insects that provide honey dew.
Damage:
 Attacks newly flushed leaves, flowers and fruits by sucking vital plant sap.
 Affected parts turn yellow, dry up and eventually fall.
Control:
 Removing of infested fruits, flowers, or leaves from the tree.
 Spray HOC at 3 days interval until they are controlled.
 Conventional control with insecticides.
7. Scale insects (Aonidiella orientales, A., inorrata, Aspidiotus destructor,
Phenocapsis inday, Coccus mangiferai and Hermiberlesia palmae) These are small scale-like insects usually found underneath the leaves and
branches.
 They are very persistent and destructive insects attacking almost all parts of the
mango tree.
 The insects extract sap from the plant.
 Both adults and nymphs destroy the plant by sucking the vital plant sap causing
drying and falling of leaves.
 The insects also introduce toxic enzymes which dissolves chlorophyll, discolor
leaves and deform plant tissue.
27
 Abnormal growth of branches are due to toxic substances injected by the insects
while feeding.Infected nursery plants produce yellow spots on the leaves which
eventually die.
 Scale also attack flowers and fruits.
 Population is usually high in summer and decreases with the rainy season.
Control:
 Scale insects particularly the armored group are difficult to control with insecticides
because their bodies are covered with wax.
 When contact insecticides are used, stickers are necessary.
 During heavy infestation, pruning of affected parts should be done followed by
spray application of organic base insecticide and organic fertilizers high in
Nitrogen.
 When infestation is minimal, brushing with soap and water can minimize the
problem.
 Spray or drench the whole tree from the soil to stem, branches and leaves with
HOC-4n1 with vegetable oil at weekly interval until scales and ants are eliminated.
 Home made lime sulfur is very effective control of scale insects.
 Conventional farmers use chemical spray.
8. Corn silk beetle (Monolepta bifasciata) –
 The adults are small, yellow insects and are voracious leaf feeders.
 Newly formed leaves (flushes) are very attractive to the insect.
 Infested leaves produce several holes and under severe attack, the entire leaves
are destroyed.
 Damage are easily infected with anthracnose.
Control:
 Avoid corn planting during mango production period.
 Timely application of HOC-4n1 during flushing.
 Use any contact organic or mineral insecticides recommended for mango.
 Spray with herbal organic concentrate (HOC-4n1) is a very good prevention and
repellant at 3 days interval for two weeks.
 During heavy infestation you may need to use chemical spray.
28
9.Grubs (Lecopholis irrorata) and Termites (Macrotermes sp.) - These insects feed
on the roots and stems of the tree. Under heavy infestation, young mango trees die.
Control: Fertilizing organic herbal compost and drenching the soil around the tree
trunk with HOC-4n1 will drive away grubs. It is important however, to expose the adults
prior to application of organic insecticides by destroying earthen tunnels with cultivation
and pressurized water sprayers. You may spread grounded neem, ipil-ipil, madre de
cacao and marigold leaves incorporate with the soil. Conventional farmers use chemical
spray.
10. Mango Pulp Weevil (Sternochotus frigidus Fabricius)
Description –
 The adult is a stout weevil, dark brown with paler patches on the body.
 The larvae are white, legless grubs with a brown head.
 The eggs are small and white when newly laid.
Life Cycle  The adult female weevil starts to lay eggs 55 days after flowering when the fruit
weight 29 grams.
 Eggs are laid singly on the fruit peel. After hatching the larvae feeds on the pulp
toward the seed until it pupates.
 Both pupa and adult remain inside the fruit until it is rotten.
 The total life cycle is about 32 days.
Damage –
 There is no apparent evidence of infestation on the peel.
 However som infested fruits fall off prematurely.
 Infested fruits rot inside dur to th maggots eating up the pulp.
29
Control –
* Practice clean sanitary culture, spray HOC and other herbal preparations.
11, Mango Seed Borer (Noorda albizonalis Hampson)
Description  Mango seed borer, Noorda albisonalis is a moth whose larvae attack both very
small and large fruits. Larvae is 12-22 mm long.
 The adult is a light brown moth about 16 mm long with yellowish spots on the
head, thorax, and base of the wings. The egg mass or sometimes single laid eggs,
can be found on the fruit apex.
 The full grown larva has a white body with red inter-segmented bands. Pupal;
period ranges from 9 to 14 days.
Life Cycle  Eggs hatch in 3 to 4 days.
 Emerging larvae bores into the fruit and feed on the pulp and seed.
 Larval development last for 14 to 20 days.
 They drop to the ground to pupate.Pupal stage last 8-15 daysin the soil or rotten
fruits.
 The pest is more prevalent in Luzon, Guimaras and Zamboanga del Norte.
Damage –
 Damage cause by the larvae boring through the fruit and feeding on the seed.
 The larvae bores in the fruit from apex feeding on the pulp beneath the peel and
this later results to the bursting of the apex.
 Larvae always make tunnel within the lower half section of the fruit.
 The mango seed borer eats not only the flesh but also the seed of the fruit. Early
damage shows black spots on the skin during laying of eggs. The seed can also
be
totally
consumed
by
the larvae. Infested fruits later fall to the ground. Early damage shows black spots
on the skin during egg laying.
Control –
 Similar as Mango pulp borer.
30







Collect and bury infested fruits.
Prune the trees to remove unhealthy and crowded branches.
Orchard sanitation by cleaning debris and weeding.
Removal of infested fruits and proper disposal (burry them).
Bagging fruits at 50-55 DAFI.
Avoid the transport of infested fruits.
Spray HOC and insecticide (malathion) at 60, 75, and 90 DAFI.
1. The Cecid fly -
is a small mosquito-like insect that is active at night so spraying should be done at night
or late in the afternoon. It lays its eggs on the developing fruits. If the mango tree is not
in fruit, the Cecid fly lays its eggs on the leaves, causing circular protuberances on the
surface. Cecid fly which deposits its eggs under the rind of the mango fruit and when the
eggs hatch they cause weeping black spots on the rind of the mango fruit.
Adult Cecid fly prefer to lay egg on new young leaves. The larva mines the leave
producing telling of leave. The damage of young leaves is dark green, circular gall
randomly distributed on the leaf blade. Hen open each gall contain larvae of the cecid
fly. The circular gall may turn necrotic pot producing a hole resembling anthracnose
infection hen affected leave mature. Affected leave may rankle under heavy infestation.
Adult file are very mall and have mosquito like appearance. The larvae damage the fruit
causing the black and after soaked appearance. It called “Buta”.
The egg and larval stages are spent in the fruit while the pupal stage is spent in the
ground, according to the BPI. The adult lives for only three to five days. Being small, the
adults can be carried by wind. The pupa can be introduced in a new place when infested
soil of planting materials is transported to that new place
is a serious problem in mango. There is an increasing incidence of "Kurikong"
damage on mango fruits inflicted by the Cecid fly or gall midge, according to the Bureau
31
of Plant Industry.The damage inflicted by the Cecid fly on mango fruits, more popularly
known as 'Kurikong,' is becoming an important concern of mango growers in many parts
of the country.
The BPI advises mango growers to undertake early precautionary measures so that
adults will not develop and spread. This will also avoid damage to young fruits
Here are preventive measures recommended by the BPI. One is pruning after
harvest to allow light penetration in the crown and to reduce relative humidity. The
experts point out that the insect prefers to stay in crowded and shady areas in the tree
canopy.
Another recommendation is to keep the mango plantation free of weeds and
grasses. The pest is observed to be rampant in weedy and uncultivated areas.
Bagging the fruits is also an effective method of avoiding Kurikong damage. Bag the
fruits about 40 days from flower induction. Fallen fruits should be collected and burned
or sprayed with herbal insecticide.
13. Capsid bug / Helopeltis bug
Nature of Damage –
 Helopeltis attacking the fruit, manifesting cab like infection known locally a
“Korikong”, “Armalite” or “Buti”.
 The bug inject toxin in fruit during feeding resulting in the cab like infection, leaves
plenty
of
corky
and
dry
black
spots
on
the
rind of the mango fruit.
 The black spots are on the mango fruits.
32
Control
a.
b.
c.
d.
e.
Pruning
Sanitation, under-brushing and clearing
Spraying of insect repellent organic (HOC).
Bagging
Damage fruit drop collection and proper disposal.
14. Tent Caterpillar (Orthaga melanoperlis Hampson)
Nature of Damage –
 The larvae secrets web-like material which fastens the leaves together.
 The insect stays inside the web and chew the leaf blades until the entire shoots
are defoliated. In some instances, flower is also destroyed.
 Tent worm infestation I severe during the dry month, covering the canopy with
dead leaves.
Control – spray with HOC and other Herbal preparation.
15. Termite (Macroterme gilvu Hagen)
Nature of damage –
 The insect construct net on the ground (mound) usually located near the trunk of
the tree.
 The worker make earthen tunnel which allow them to reach the trunk and
branches.
 Damage I done by chewing the bark, exposing the tree to secondary fungal
infection.
 Under severe infestation, the part affected rot and ultimately the tree die.
Control –
 Spray and drench with herbal concentrate.
 Break the mound before drenching.
 Apply organic fertilizer with herbal repellent (chopped Neem tree leaves. Cacawati,
Ipil Ipil, Curry, Mint and other strong smelling herbs.).
33
16. Eriophyid mite / Gall mites
Nature of Damage –
 The mite injure the leave by forming gal on the leaves.
 Mostly at the margin. The pest I common in Region 11 and 12 Cotabato and
Davao in Mindanao.
Control –
 Prune the affected leave if there are only a few and burn.
 Spray with HOC during flushing until the leave reaches maturity.
17. Thrips – (Scirtothrips dorsalis Biard, Selenothrips rubrocinctus Biard)
Nature of Damage –
 The insect destroy the leaves by feeding on the sap.
 Infested portion are curl along the midrib, distorting the shape of the leaves.
 Resulting to premature drop. Leaf burning accurse during sever infestation.
 They also damage flowers resulting to drying up.
Control –
 Spray herbal repellent (HOC) wetting the whole leaves on top and lower surfaces.
 Prune and remove damaged plant parts.
 Smoking or smudging during flushing and flowering will help drive away the pest.
 Clean and sanitary culture will greatly help control infestation.
2. Ant (Black) – Carrier and spreader of scale insects and other sucking insects that
produce honey dew, food of ants.
34
DISEASES
1. Anthracnose (Collectorichchum gloesporioides)
This is the most important disease of mango during rainy months.
Leaves are susceptible to the disease, especially the flushes. The common symptoms
are black spots and shot holes. Affected leaves dry and fall to the ground prematurely.
Flowers and young developing fruits turn dark and fall.
Anthracnose infection on leaves and fruit
Symptoms:
 Attack twigs, leaves, flower and fruits.
 Disease can result in blossom blight, leaf spot, shot holes appear on mature
leaves, fruit decay, craking and stunting of young fruits.
 The most serious fungal disease of mango which causes major damage during
flowering up to fruit setting and again after, harvest.
 Post harvest disease start as latent infection initiated before harvest or when the
fruit are still attached to the tree but becomes active only after harvest.
 Diseases favored by cool, moist and shaded places.
 Manifestation starts as roundish dark spots and may coalesce to large spots.
 Lesion often depressed and may produce black fruiting bodies of the fungus.
 The pulp becomes blackish, soft and decays.
 Infected fruits become dark.
 Upon ripening of fruit, circular brown to black spots appears resulting to fruit rot.
Control:
 Pruning of affected parts and spraying the remaining parts with HOC-4n1 is
recommended at weekly interval during critical growth stage and immediately after
the rain to wash off the fungus sticking on wet foliage, flowers or fruits.
35
 You can minimize or prevent Anthracnose infection; the critical stages of growth
are during flushing, flowering and early fruit development.
 Prevention is better than cure. A mixture of soap, cooking oil, coco vinegar and
water can be use as spray drench to prevent fungal diseases like Anthracnose.
 Bagging of fruits at 50-55 DAFI.
 Conventional farmers us chemical fungicides. Spray the recommended chemicals
from floral bud formation to fruit development.
 Dip ripe fruits in hot water (1 minutes dip in 55*C hot water)..
GUMMOSIS-INFECTED TRUNKS OF MANGO TREE
1.
Scab (Elsinoe mangiferae Brit and Jenkins)
 Cause by fungus IElsinoae mangiferae causing scabby grayish brown spot with
dark irregular . Mangoes become unattractive.
 Attack leaves, flowers. Twigs and fruits.
 As the fruit grow the spot enlarges and center may be covered with cracks which
appears as fissured corky tissue.
 On young fruits, infection appears as a grayish – brown spot with dark irregular
margin.
 Although considered as a minor disease, mango fruit are seldom spared from that
attack of the fungus.
 Affected fruits fall to the ground.
 As the spot enlarges and the center cracks forming raised fissured, corky tissues.
 Generally, lesions are skin deep and do not penetrate the flesh, however heavily
infected fruits have low market value.
 Larger spots may also affect the inner tissues.
 In most weather, velvety, grayish – brown masses of spores are produced in
contrast to the pinkish spores of anthracnose.
 Scab also attacks the leaves, twigs, as well as the main and secondary branches
of the panicle.
36
Symptoms: Grayish-brown spots on the fruits with crack at the center and becomes
corky.
Control:
 Use the same control measures as in anthracnose,
 Application of HOC with soap, oil and water.
 Copper fungicide spray.
3.
Diplodia Stem-end Rot (Aspergillus niger van Teigh)
 The disease causes rotting by a fungus Diplodianotalensis.
 It enter through the pedicel scar.
 Next important to Anthracnose, prevailing during post harvest storage and
transport.
 Fungus produces enzyme that degrades flesh, causing rot.
 Also called storage or black rot. It is another post harvest disease of mango.
 The pathogen gets access through the epidermal opening of the injury brought
about by improper handling.
 Early symptoms of the disease are yellowing of the affected area near the stem
end. Later the lesion becomes brown and in advance stage of development shows
depression and softening of the mesocarp (pulp or flesh). Cross-section of the
affected fruit area shows damaged exocarp. Mesocarp, and endocarp with the
visible brown hyphal and black fruiting bodies.
Symptoms: Grayish violet to light brown lesion at the stem-end of the fruit that later
turns black.
Control:
37






Wash fruits with copper fungicide suspension.
Avoid harvesting immature fruits.
Avoid sap burning.
After harvest, do not allow the fruit to come in contact with the soil.
Observe hygienic measures during packing and storing of fruits.
Subject fruits to Hot Water Treatment. (Dip for 10 minutes in 55*C water).
4. Sooty Mold –
a. Sooty mold is caused by two species (Capnodium mangifera and C. ramosum).
b. The diseases is commonly observed on mango whenever honeydew secreting insects
such as the leafhoppers, scale insects, and mealy bugs are prevalent. The honey dew is
food to sooty mold.
c. Sooty mold can be easily recognized on the orchard by the presence of black velvety
covering of the leaves and fruits. Affected trees may be partially or totally covered with
black molds. The black mold (fungus) is superficial, subsisting mainly on the honey dew
secreted by insects. They cover the leaves and interfere with photosynthesis. They also
stain fruits rendering them unsightly and unattractive, consequently lowering their market
value. Without honey dew, the casual organism (fungi) ill have no food to support their
development.
d. Leaves may be covered by the fungus turning black, disrupting photosynthesis.
Control – Control insect secreting honey dew, it will stop sooty mold.
5. Phytopthora
Mature of Damage – A liquid substance which dries up into a sticky gum comes out from
the bark of the trunk and primary branches. At times the terminal leaves are partially
defoliated.
Control – Improve the drainage as the pathogen thrives in wet and dumpy areas.
Adequate pruning to allow sunlight to penetrate the inner canopy branches and trunk of
the tree. The trunk and branches may be sprayed with herbal fungicide.
6. PINK DISEASE


Caused by fungus Corticium salmonicolor, that attack trunk and branches of trees.
High humidity favots the disease, injuries are avenues for infection.
38



Minor craks with pinkish growth are visibleon the barks then pink coating covers
the bark.
In more serous cases, the disease girdles the limbs which wither and die.
Disease is prevalent during the rainy season.
CONTROL




Remove infected parts and swab remaining portion with 70% alcoho9l or 1 part
chlorox + 5 partswater.
Scrape infected barks and paint copper fungicide or alcohol on scraped portion.
Repeat fungicide paint till disease is eradicated.
Spray or drench the infected portion with HOC.
Gather, pound and extract the juice of Kamantigui, mix with HOC and drench
infected portion.
BAGGING OF FRUITS









Bagging started in Cebu but fast catching up in other mango regions.
Bagging is a practice of wrapping individual fruits with newspaper.
Bagging is done about 55 DAFI
Bagging material used include waxy paper glycine bag, imported newspaper.
Bagging protects the fruits from mechanical injuries.
Bagging reduce insect infestation specially fruit fly, fruit borer.
Reduce anthracnose disease
Remove chlorophyll, hence appear to be evenly ripe.
Quality is improved for exportation.
PRUNING
 Minimal pruning is done on mango except removing damaged, sickly, and over
crowding branches.
 Pruning may also be resorted to by reducinfg size of tree or preventing them to
crowd one another. If planted too close, thinning may be resorted to to allow more
space between trees.
 Open Center pruning have been found beneficial to most orchard nationwide. It
lower the size of the tree, allow more sunlight and air movement in the tree crown,
reduces pest and diseases, produce more and bigger fruits as less productive
branches are removed.
39
FERTILIZATION
 Plant nutrition (Fertilization) is very necessary if we want our trees to be
productive. Unfortunately this is given less importance by most mango growers, as
they focus more on pest and disease control, spraying chemicals which are well
promoted by sales agents.
 A ton of harvested mango fruits were reported to remove:
- 6.06 kgs. NP2o5
- 2.14 kgs. K20
- 0.90 kgs. Ca0
- 0.50 kgs. Mg0
 Nitrogen (N) fertilizer promotes vegetative growth, flushing and enlargement of
fruits whereas Phosphorous (P) and Potash (K) promotes flowering, fruit setting,
maturity and sweetening.
 Other Macro and Micro nutrients could be source from the soil, water, atmosphere
and organic compost fertilizers.
 Rate of fertilization will be baser on size of trees, crop nutrient withdrawals and the
natural fertility of the soil.
 Yearly soil analysis is recommended to check on major soil nutrient content and
pH to be able to determine the kind and quantity of fertilizer needed to be applied.
 Leaf analysis when ever possible would be better indication as to what nutrient are
available to plants and what need to be augmented. Adequate concentration range
are:
Nitrogen (N)
1.00%
1.5%
Phosphorous (P)
0.08%
0.185
Potash (K)
0.30%
–
1.2%
 Methods of Fertilizer Application
- Dig holes around the tree under the canopy.
- Apply 25 cm deep 2 meters from the trunk.
- Fertilize at the start and before the end of the rainy season to be sure
there is enough moisture to dissolve the fertilizer for roots to absorb.
- Organic fertilizers are mixed with the soil during cultivation.
- Pit composting, a hole 1/2 cubic meter is dug 3 meters from the trunk, and
all weeds plant and animal waste are dumped to decompose with earth
worm below. When fully decomposed, the organic fertilizer is dug up and
spread around the tree and mixed with the soil during cultivation.
40
 Foliar Organic fertilizer (HOC-GO) are applied at 1tbsp. per 4 gallons water when
the fruits are about corn size about 50 DAFI and sprayed to the foliage weekly up
to 90 DAFI.
IRRIGATION AND DRAINBAGE
 Mango needs water during the 5 years growing stage. During this period the plant
has shallow and little roots. Allowable moisture depletion should be within 20 to 40
per cent of available moisture to attain optimum growth.
 For bearing trees, irrigation may be stopped except during instance of prolong dry
spell. Depending on the demand of the atmosphere, 100 to 150 mm per month is
considered sufficient to have good plant growth during this stage.
 When the trees reach fruit bearing stage, water is withheld 2.5 months prior
flowering and one month during maturing period to insure sweeter fruits and avoid
cracking and watery pulp.
 Water should be applied from fruit set to 80 DAFI. Daily rate of about 6.0 mm
produce better quality fruits and more yield. This means that the moisture level
within the root zone should be maintained near field capacity. Big trees with deep
root system do not suffer dehydration even with prolong dry season.
HARVEST AND POST HARVEST OPERATIONS
Maturity Indicators







Number of days from flower induction (120 to 135 DAFI).
From Full Bloom (82 to 88 days).
Fullness of chicks and prominent shoulders.
Changing of pedicel color from green to yellow green.
Powdery substance (bloom) on fruit surface.
Mature fruits sink in 1% salt (NaCl) solution.
For export, more detailed maturity indices may be used including brix reading
(soluble solids and titratable acidity).
Harvesting
41
 Harvest when the tree and fruits are dry (9:00 a.m. to 3:00 p.m.) when the latex
flow is minimal.
 Harvest by picking fruits by hands if possible to avoid bruises and bumps.
 When the trees are big and tall, use long bamboo picking poles with net. A hook
with serrated blade attached to the frame of the net is used leaving about 5 cm pf
pedicel to minimize latex flow that burn the skin.
 Bagged fruits are harvested with the bag serving as latex absorber and cushion
protection from bumping and scratches.
 Position the fruit stem downward on the racks where paper is placed to absorb
latex flow.
 Do not harvest when the weather is wet or rainy.
 Do not expose harvested fruits to direct sunlight.
 Sort fruits according to size, peel appearance and ripeness or maturity. Separate
damaged, bruised, diseased, under size and floaters.
HOT WATER TREATMENT OF MANGOES
 HWT (Hot Water Treatment) is an effective control, sanitizing and disinfecting most
important post harvest diseases of mango including anthracnose and stem end rot.
It also control insect pests.
 For farm use, a cut half metal drum where water is heated with LPG or firewood,
thermometer and perforated plastic carte fitting the dram are needed.
 Heat the water to 52 to 55 *C and maintain temperature at this level and dip the
green mango in the plastic crate for 10 minutes.
 For faster treatment, Heat the water to 59-60*C and immerse green mango for 30
seconds to 1 minute.
 Stir the water from time to time to keep the temperature uniform. Use a
thermometer to check the temperature.
 After dipping, air dries the mango fruits and cool.
 Hot water treats newly harvested fruits if possible within 10 hours from picking
ASAP.
42
Technique
s
Post-Harvest Treatment
Flotation Test
- 1% salt solution Separate Floaters
Desapping/ Delatexing
- 1% alum solution
HWT Hot Water Treatment
- 52 to 55 oC; 10 min
- 60oC; 1 min
EWHT Extended Hot Water T
VHT - Vapor Heat Treatment
PACKAGING AND CONTAINERS
 Use clean containers. Crates and cartoons are used only once. Plastic crates can
be washed and dried before reusing them.
 Do not over fill containers and avoid heavy load over 20 kilos.
 Pack only healthy fruits. Cracked and diseased fruits should be separated
immediately in the field.
 Use stackable plastic crates as they cause less injury to the fruits in transport.
 Provide ventilation for containers.
 For export, suitable plastic crates or cartoons are used.
 Export to Japan requires cell-type corrugated fiberboard cartons, lined with foam
pad at the bottom, with 5 kg. Capacity.
 Fruits are individually labeled, packed stem end down, optionally wrapped
individually with tissue paper.
 Hong Kong requires a full telescope corrugated fiberboard cartoon with a capacity
of 12 kg. And a single vertical divider.
 VHT (Vapor Heat Treatment) is required for shipment to Japan. China requires
EHWT (Extended Hot Water Treatment).
 Mangoes should be the Philippine Carabao mango variety, mature but not ripe,
clean, well trimmed and smooth.
43
 Fruit should be free from physical damage caused by fiber discoloration, scars,
diseases, insect and mechanical injuries.
44
MANGO PREPARATIONS AND RECIPIES
NILASING NA MANGGA
Materials:
2 large half-ripe (manibalang) mangoes peeled and sliced.
½ bottle beer
1 teaspoon white sugar
Procedure:





Dissolve the sugar in the beer.
Add the sliced mangoes and toss lightly
Marinate overnight in a cool place
To serve, add sliced tomatoes and shallots (sibuyas Tagalog)
Garnish with fresh coriander (wansuy) or chopped green
onions.
 Ready to serve.
HOME MADE DRIED MANGO
Materials:
 Half-ripe mango (Manibalang).
 Refined sugar, preferably white
 Stainless steel knife
 Plastic basin
 Plastic screen
Procedure:






Peel the skin of the mango.
Slice in pieces thinly at desired size.
Place in clean plastic basin
Place refined sugar enough to cover and mix slightly
After 12 hours, drain off liquid.
Air and sun dry mango slices on plastic screen
45
 When moisture content goes down to 10% pack and seal in
thick .003 plastic bags of uniform weight.
 Store or distribute for sale or serve.
COMMERCIAL DRIED MANGO
Process:
 Freshly harvested mature green mangoes are classified, sized
and graded removing diseased and damaged fruits. Separate
floaters
 Fruits as subjected to Hot Water Treatment (HWT) then airdried.
 Ripening is done placing 2 to 3 ripe mangoes and placed
strategically among the fruits, placed in Kaing lined with
newspaper and filled with 60 to 100 pieces of mangoes and
covered airtight for 3 to 4 days.
 After 4 days, the fruits are removed and sorted for ripeness and
size. Those still with fungal infection upon ripening are
discarded. Those still hard and green are separated and
allowed to ripen fully.
 The fruits are sliced at the lateral axis from both sides at the
middle seed section, following the contour of the seed to
maximize recovery.
 The pulpy flesh is scooped from the peel using stainless steel
spoon to avoid acid reaction. Aluminum should not be used, as
it will cause discoloration.
 The cheeks are cut lengthwise into two to three pieces
depending on the size of the fruit.
 Mango slice are then blanched in syrup, as 2 to 3 hours delay
will cause discoloration. 50 Brix syrup is prepared by boiling 60
kilos sugar in 40 liters water.
 When the slices become translucent, they are removed from
the fire and allowed to cool. 1-% metabisulfite is dissolved in
the syrup. Mango slices are then added to the syrup and
soaked overnight.
 Mango slices are removed, drained and rinsed in clean water to
remove excess sugar that may crystallize when dried.
46
 The slices are spread on trays lined with cheesecloth, properly
spaced to allow maximum load.
 Trays are placed in cabinet drier with 50 to 60 degrees
centigrade temperature for one to two hours.
 Immediately after drying they are loosely packed in plastic bags
and stored at ambient (room) condition for 24 hours to allow
equilibration of moisture among pieces.
 The slices are rolled in confectioner’s sugar and the excess
coating is brushed off.
 They are then weighed, then packed in boxes and shipped to
market outlets.
ANOTHER PROCEDURE IN DEHYDRATING MANGO
Container:
Glass jars Aluminum pouch or laminated plastic bags of suitable
thickness.
Quality of Raw Materials:
Firm and ripe mangoes.
(Over ripe fruits will give a dark colored product with shorter shelf
life).
Fruits weighing 200 grams or less.
Preparation:





Wash fruits to be processed thoroughly.
Slice the cheeks with a sharp stainless steel knife.
Cut each cheek into two equal halves.
Scoop the pulp from the peel with a stainless scoop or ladle.
For mango chips, each cheek should be diced into four to eight
pieces depending on the fruit size.
Processing:
 Heat the prepared mango at 80’C in medium syrup
47










Syrup (45’C) with 1%sodium metabisulfite (Na2S2O4) and
Steep for 6 hours.
Remove the mango strips or chips from the syrup.
Rinse with clean water.
Arrange the materials in the drying tray.
Dehydrate at 40’C to 50’C in a drying oven.
Drying time is usually 18 hours.
Remove the dehydrated mango strips from the trays.
If candied mango is desired, increase the syrup strength to 60
Brix by adding more sugar after steeping. Follow same
procedure as above.
 Allow the dehydrate mango to cool to room temperature.
 Pack in the desired containers and seal immediately.
MANGO PUREE (Flow)
Procedure:








Pre-wash mangoes with chlorinated water.
Slice and scoop out pulp.
Pulpier / finisher use blender or micro-mixer.
Heat and pasteurize in 60 to 80 degrees centigrade for 30
minutes.
Fill container to the brim or full exhausting out air.
Seal container.
Heat puree with sealed container for 33 minutes in 100’C
boiling water.
Cool and store or deliver to market.
ANOTHER WAY OF PROCESSING PUREE
Container: Glass jars with PVC lined closures or C enamel cans.
Quality materials: Fully ripe and firm mangoes.
Preparation:
 Wash fruits thoroughly and drain out water.
48
 Slice and scoop the pulp.
 Weigh
 Pass through a pulpier or blender.
 Add 0.3% citric acid and 0.1 sodium metabisulfite. Base on the
weight of the scoop.
 Mix thoroughly.
Processing:
 Heat the pulp to 90’C in a steam jacket kettle or stockpot with
constant stirring.
 Pack immediately in pre sterilized enameled cans or glass jars.
 Exhaust jars to remove bubbles trapped inside the liquid.
 If the hot mango is added to container, there is no need for
exhausting.
Packaging:
 Seal the cans immediately.
 If glass jars are used, half close only.
 Process in boiling water for ten minutes.
 Cool in running water or air cool.
Take note: Preservative chemicals like sodium metabisulfite or
sodium benzoate may not be used as long as the product is
properly cooked pasteurize, sealed and stored.
MANGO LEATHER FROM MANGO PUREE
MANGO LEATHER is also called Mango Roll Toffees is prepared
from the mango puree, dried to form glossy sheets and cut into
desired size and shape. It is 1 mm thick, deep orange in color with
characteristic mango flavor. The product is leathery but chewable,
pliable and can be cut into pieces.
49
It is eaten as snack or desert or used in pie fillings. It can be stores
for years in freezer, for months in refrigeration and 7 months in
ambient (room) condition.
Its composition is:
15 – 17% moisture
1.3 – 3 % Titrable acidity
80 – 82% soluble solid
16.5% ascorbic acid Aw=0.56-0.64 water activity (Highly stable)
Process:
 Wash ripe mangoes, peel and remove pulp from seeds.
 Blend pulp thoroughly to obtain a homogenous puree.
 Adjust sugar content from 17% - 19% Brix of the puree to 20%
Brix using refined sugar using the Pearson square method in
computing the required amount of sugar.
 Pasteurize the mixture to 80’C for 20 minutes to destroy
spoilage organisms as well as inactivate the enzymes.
 Dehydrate the puree by spreading it evenly on grease-stained
steel trays and drying in cabinet drier at a temperature of 80+5’C for one hour or until dry.
 Remove the mango leather from the tray, roll or cut into desired
size and shape.
 Package mango leather by wrapping with
paper/foil/polyethylene (PER). This will protect it from light,
oxygen and moisture. High-density polyethylene (PE) and
polypropylene (PP) may be used but ascorbic acid degradation
and rate discoloration are faster.
 Packed products may be stored in freezer, refrigeration units or
in shelves at ambient condition that has a shelf life of 7 months.
50
SALTED MANGO (Burong Mangga)
Materials:
 Young unripe mangoes (Murang mangga).
 Salt and water or boiled sea water.
 Knife, Kettle, plastic or glass jar container.
Procedure:
 Boil water and place salt until saturation point.
 Cool and place salted water in a jar or plastic container.
 Wash and slice young mango with peel in quarter lengthwise.
 Remove the seeds.
 Place sliced mangoes in the salt solution.
 Keep them submerged for 15 to 18 days.
 Remove salted mango slice and rinse with clean heated water.
 Dry to 12 - 14% moisture.
 Pack and seal in thick polyethylene bags (.003) for storage and
sale.
Another Procedure:
 Cover mango slice with dry salt.
 Let them stand for 4 hours.
 Soak in water containing 1-% sodium benzoate.
 Pack in gallon jars.
 Keep slice submerges in water containing benzoate.
 Refrigerate for 7 to 15 days.
 Pack slices in glass jars.
 Fill the container with salt containing 1-% sodium benzoate.
 Heat to 80’C for 15 minutes.
 Seal immediately.
51
MANGO SCOOPS
Materials:
Glass jar or C-enamel cans.
Firm and fully ripe mango fruits
Preparation:
 Cut the mango into halves.
 Scoop the mango flesh from the skin.
 Deep the mango scoops in a solution of 0.4% CAOH and
1%citric acid.
 Drain and weigh the mango scoops.
 Fill into sterilized 30 C enamel cans.
 Pour hot 30 containing 0.01% citric acid
 Allow 0.5% - 0.6%cm headspace.
 Exhaust to remove air bubbles
 By heating in boiling water until the internal temperature
reaches 80’C.
 Seal the can immediately.
 If glass jars are used half close only.
 Process the mangoes in boiling water for 15 minutes.
 Cool the cans in running water.
MANGO JAM
Container: Glass jar with PVC-lined closures.
Quality of raw materials: Fully ripe mangoes (Carabao or Pico
varieties)
Preparation:
52





Wash mangoes to remove surface dirt.
Slice and scoop off the pulp.
Pass through a blender or fruit pulpier.
Weigh the pulp or puree.
Add 1 ½ part sugar per two parts of pulp.
Processing:
 Heat over low fire with constant stirring.
 When almost thick, add 0.3% citric acid base on the weight of
the pulp or adjust the pH to 3-4 with citric acid.
 Continue heating until temperature is 105’C (221’F) or until the
mixture can be spooned out when lifted from the pan.
Packaging:
 Fill into sterilized jars while hot and seal at once. Air-cool, label
and store.
MANGO NECTAR
Container: Glass or Enamel Cans.
Quality of materials: Ripe and firm mangoes.
Preparation:
 Wash mango fruits thoroughly and drain to dry excess
moisture.
 Peel and remove the pulp from the seed stone.
 Macerate the pulp using pulpier or blender.
 Add 0.3% citric acid and 0.1% sodium metebisulfite base on
pulp weight.
 In four parts pulp, add one part sugar and 20 parts water.
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 Mix or blend well.
Processing:
 Heat the mixture at 80’C for 5 minutes.
 Fill in sterilized bottles and exhaust until nectar temperature is
80’C.
 Maintain for 3 minutes.
Packaging:
 Seal tightly and pasteurize, at 100’ C for ten minutes. Air-cool
and store in clean dray and dark place at ambient temperature.
CANDIED AND GLAZED MANGO
Container: Aluminum pouch, cellophane paper, or laminated plastic
bags of suitable thickness (substance .005).
Quality of raw material: Fully ripe and firm fruits. (Over ripe fruits will
give dark colored product with a shorter shelf life.)
Preparation:
 Wash the fruit to be processed thoroughly.
 Slice the cheeks with a sharp stainless steel knife.
 Cut the cheeks into two equal halves.
 Scoop the flesh from the skin with a stainless scupper.
Processing:
 Heat the prepared mango in 90’C light syrup (30-35’C) with 1-%
sodium metabisulfite (Na2S2O3) and 0.5% acetic acid.
 Steep for 6 hours.
 Keep the fruit completely submerged in the syrup at all times.
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 Remove the mango strips from the syrup and increase the
concentration to 40’Brix by adding sugar.
 Steep for 6 to 12 hours again.
 Drain the fruit.
 Make the syrup to 50’ Brix and set aside at 12 to 24 hour’s
interval.
 Increase the sugar to the final concentration of 60’B to 70’B.
 Drain and rinse in hot water.
 Arrange the materials in drying trays and dehydrate at 40’C to
50’C.
 If glazed finish is desired, coat the candied fruits with corn
syrup.
 Place in a dryer to give a transparent glaze to the surface.
Packaging:
 Allow the glazed fruit to cool at room temperature.
 Wrap in cellophane or pack in the desired containers and seal.
 Store in cool, dark, clean and dry place.
MANGO PASTE
Container:
 Cellophane paper, wax paper, or laminated plastic bags (4 mil.
Thickness)
Quality of Raw Material:
 Mango puree prepared from fully ripe and firm mango fruits.
Preparation:
 Sift together ½ cup powdered milk, into all-purpose flour and 1
½ refined sugar into a mixing bowl.
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Processing:

Cool mixture over with constant stirring mixture until it no longer
sticks to cooking pan.

Turn into board sprinkled with sugar or to a cookie sheet.

Let it stand until cool and slightly stiff.

Cut into strips and roll in powdered or confectioner’s sugar.
Packaging:
 Wrap, in cellophane paper lined with wax paper.
 Pack in plastic bag.
 Then store or deliver to market.
MAGO FRUIT BAR
Container:
 Cellophane paper, wax paper, or laminated plastic bags (4-mil
thickness).
Quality of raw materials:
 Mango puree prepared from fully ripe and firm fruits.
Preparation:
 Weigh 1 kg. Of mango puree.
 Adjust total solids to 25’C Brix by adding sugar to the puree.
 Add two grams of citric acid (or 20 ml of Calamansi juice) to
inhibit the possible growth of microorganisms during drying.
 Heat the mixture for two minutes at 80’C and partially cool.
 Add 2 grams of potassium or sodium metabisulfite to the
mixture.
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 Transfer the mixture to stainless steel trays preciously smeared
with glycerin (40 ml/m2).
 Plastic sheets may be substituted for stainless steel tray.
 Load tray in the drier and dry for ten hours at 55’C and 16 hours
at 70’C.
 At the end of the drying operation, the moisture content should
be between 15 and 20%.
 Unload the trays and cut the leather into suitable shape and
size.
Packaging:





Wrap in cellophane paper.
Pack in cartons, and store at ambient temperature.
Pieces of unsuitable shape and size.
May be chap into small pieces.
Use them to prepare along peanuts, cashew, and similarly
prepared fruits – a variety of “finger foods”.
 Excess liquid sugar on the surface of the dried product may be
eliminated; by sprinkling it with confectioner’s sugar.
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SIMPLE GUIDE TO
GROWING ORGANIC MANGO
By: REX A. RIVERA, Agronomist
1. Plant mango at the right distance to allow full sunlight and
free flow of air. (20x20 meters = 25 trees and quincunx = 50
hills per hectare.)
2. Practice clean culture. Keep weeds and grasses short.
Grow creeping leguminous cover crop to protect soil and
beneficial microorganisms.
3. Cultivate and plow the soil at least once every year to
aerate and prune off roots at the soil surface that are
sensitive to heat and dry spell. Top roots should at least be
3 inches below soil surface.
4. Drench with BMO (Beneficial Micro Organism) and HOC
(Herbal Organic Concentrate) the compost and organic
materials. Spread organic fertilizer, decomposed plant and
animal waste before plowing and cultivation so the organic
materials will be well mixed with the soil.
5. Prune and remove diseased and infested branches and
other plant parts and bring debris to compost pit. Place
earthworms at the bottom of the compost pit with top soil.
Leaves and animal manure. Chop and shred them to small
pieces for faster decomposition. The compost pile is
drench with BMO and covered.
6. Provide enough water and keep soil moisture adequate at
all times. Cover crops and mulching will help maintain soil
moisture especially during summer months. However, less
moisture is required one (1) month before flower induction
and one (1) month during fruit maturation (100 to 130 days
from flower induction.
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7. When the leaves are mature and the flower buds are ready
evidence by plump and pointed bud tips (about 7 to 9
months from flushing), the tree may by induced to flower.
The types of natural flower induction are:
a. Smudging or smoking the tree.
b. Spraying Herbal and Mineral concentrate (Substitute
to KNO3 and other chemical flower inducers)
8. After flower induction, drench the whole tree from soil,
trunk, branches to the leaves with HOC-4n1 (Herbal
Organic Concentrate) to drive away insect pest especially
mango hoppers to prevent them from laying eggs on
emerging flower after bud break.
9. The most critical period on mango production is from
flower induction up to 45 day the period of flowering,
blooming, and fruit formation and development.
10.
Spraying HOC every 2 to 3 days interval from 7 to 21
days after flower induction (DAFI) will greatly help in
repelling insect pest and curing diseases. Do not spray or
disturb the flowers during bloom and pollination stage (22
to 40 DAFI). Insect pollinators should be encouraged to
come.
11.
If it rains during the flowering and fruit formation,
Spray HOC-3n1 (Fungicide) with soap immediately after the
rain. Gently shake branches to remove water droplets on
flowers as this is a good medium for growth and
development of anthracnose and other fungal diseases.
12.
At 45 to 90 days Spray HOC-4n1 and HOC-GO
alternately every 15 days to help in fruit development and
prevent infestation.
13.
At 60 to 70 days bag the good fruits candidate for
export. Leave alone those partly damaged or deformed
fruits as these will be for domestic market or for
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processing. This will greatly reduce your bagging cost and
labor expense.
14.
Allow the fruits to fully mature at 120 to 130 days to
gain full sweetness and aromatic odor. Fully mature fruits
command a better price.
15.
Before harvesting, see to it that you have all the
harvesting tools, equipment, containers and a packing
shed close or within the farm.
16.
Give proper instructions and guidance to your
workers and harvesters before sending them off to harvest.
Make them remember that every single fruit has value and
they should handle them with care, avoiding bumps and
bruising.
17.
Have a separate group of workers, especially trained
classifiers to sort, grade, scale, and package the fruits.
18.
Another group at the packing house will do the
washing, hot water dip treatment, air drying, final sorting or
grading, packing and weighing to be transported to market
destinations.
19.
After harvest, a new cycle of tree management starts.
This will be the rejuvenation stage from post harvest to
flower induction. A period of 7 to 9 months.
20.
The trees are prunes and sanitized by clearing the
surrounding and drenching the whole tree with HOC-4n1.
21.
Spread the organic fertilizer and decompose farm
waste materials around the trees.
22.
Plow and cultivate the soil from under and outside
canopy cover. Follow this by harrowing to pulverize and
level the soil.
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23.
Water the trees and spray HOC-GO to initiate new
flushing. Two to four new shoots will emerge which will be
potential bearing buds sticks.
24.
During flushing, spray HOC-4n1 at 3 to 4 days
interval. The young leaves are very susceptible to mango
leaf hoppers and anthracnose infection and other insect
pest attack being soft and tender.
25.
Provide adequate water at all times, and keep down
the weeds by slashing.
26.
Monitor the trees until they are ready for another
flower induction.
End and Beginning of cycle
SUMMARY AND RECOMMENDATIONS
Why grow organic mango?
There is a growing market demand for organic fruits.
For the safety and health of growers and consumers.
Cost of imported chemical inputs is getting too high.
Natural organic farming can make farmers self-reliant.
Organic farming can cost less and environment friendly.
What is Natural Framing?
It is growing and caring for plants to be more productive using
the laws of nature to better advantage. Farmers need to know and
understand natural laws governing plants and their environment.
Know more about the nature of mango.
The Philippine mangoes are big trees that can grow up to 30
meters high, 30 meters radius and root system are as expanded as
the crown. Close planting makes roots compete for soil nutrients.
The Philippine carabao mango is a biennial bearer (fruit every
two years) but can be made to fruit more often with certain
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interventions. It needs time to rejuvenate and gather enough nutrients
for next bearing season.
The mango tree needs full sunlight from sunrise to sunset. They
do not favor crowding or partial shedding. Close planting 10 meters or
closer will make the trees compete for space, sunlight and soil
nutrients. Distance of 20 to 30 meters apart would be preferable for
commercial production. This will allow the farmer to intercrop with
other high value trees and seasonal crops that will also benefit the
growth and productivity of the mango trees.
It needs time to accumulate enough nutrients for bearing. At least
one to two years rejuvenation period is needed.
It needs natural and artificial stress to induce flowering and
fruiting, like a hot dry summer with a sudden rain shower to shock it.
Natural maturity of fruiting buds, disease, root pruning, girdling,
smudging, spraying chemical flower inducers and application of
growth regulators help induce flowering and fruiting.
Mango grows well and productive in areas where there are
distinct dry and wet seasons.
Mango trees produce better quality fruits where pest and
diseases are naturally controlled or nil. Mangoes growing in natural
condition, with balance ecosystem and biodiversity have less pest
and diseases. Beneficial insects counter balance the population of
insect pests.
Bigger and older trees properly distanced produce more per unit
area than smaller and crowded trees.
Juvenile trees up to 15 years have upward branches and
crowded crown and less productive; while trees 20 year and older
tend to spread and bend branches allowing more aeration and
sunlight penetration, more fruiting branches and buds, resulting in
better and higher production.
Most mango trees 50 years ago were left to nature yet they are
very healthy and productive, fruiting on season. Today’s intensive
culture disrupts the natural growth and fruiting of mango.
Man, in his desire to improve and innovate crop production have
created more problems than solutions. It is about time that we study
nature and the laws governing it and try to follow and abide with them
in our quest to improve and enhance our farming and Agricultural
Practices, resulting in a sustainable and greater productivity.
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FINAL RECOMMENDATIONS
Agriculture is a living science. We find changes and the need
for innovation as we progress on our farming venture.
We encourage every mango grower to join Mango Associations
in your area, and if possible form your own marketing firm
(cooperative, association or corporations) to insure a good market
linkage with processors and reputable traders. Attending, seminars,
gathering and reading printed mango technology, visiting farms, and
conducting your own trials and researches will be very helpful.
Keep a farm record. This will guide you on the status and
progress of your trees.
We also encourage grower to complete and improve their farm
facilities. Farm Structures include farm house, buildings, fence, tools
and equipments.
Give special attention and time in harvesting. It is during this
critical stage where you gain or lose your investments. Secure your
harvest with honest and God fearing co-workers.
If your plantation is bigger than ten (10) hectares, start learning
and processing left over (LO) fruits and fruit drops. If you are
observant, about 10 % to 20% of the developing fruits drop off, and
you can process these into mango pickle and preserves. 10 to 20% of
mature harvested fruits are considered leaf over (LO) or rejects by
fruit buyers. You can process them to dried, puree, concentrates,
powder, candies, preserved and others.
The Department of Science and Technology will be glad to train
interested growers how to process their fruits into dried mango,
puree, concentrates, chilled halves, candies, preserves, powder, etc.
Through your Mango Association DA and DOST including DTI can be
invited to help you in your processing, packaging and marketing
requirements. Many LGUs also actively support the Mango Industry.
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No one is more interested and concern than the owner. So farm
owners should take more time in caring, supervising, monitoring and
being in the farm. Many things change in 24 hours.
The best fertilizers are the footprints of the owner around
his/her trees and in their farm.
THE PHILIPPINE GOLDEN CARABAO MANGO IS A GIFT
OF GOD TO THE FILIPINOS. IT IS TRULY A TREE OF LIFE.
THOSE THAT GROW AND CARE FOR IT SHALL BE REWARDED
WITH ECONOMIC PROSPERITY IN THEIR LIFETIME AND THE
GENERATIONS THAT COME AFTER THEM.
We hope these materials and information will help you.
Thank you for taking time reading and trying to understand
them. We will appreciate if you also share them with other
farmers.
If you need more information, contact:
REX A. RIVERA
Agronomist / Mango Specialist
30 Lapu-Lapu Street, Gen. Santos City, 9500 Philippines
Email:
[email protected]
Website: www.freewebs.com/organicfarmphil
Telex
083-301-0117
Mobile:
0905-242-2691
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