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m 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. 53 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. 54 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. 55 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. 56 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. 57 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. 58 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 59 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. 60 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 61 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. 62 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. 63 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 64