Mango: Nutritional Value and Cultivation Practices

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Mango (MangiferaindicaL.) belongs to the Anacardiaceae family. This family also includes cashew and pistachio nuts. The origin of the crop is the South and Southeast Asia.
Being dubbed as king of all fruits, Mango has many uses. This includes eaten being raw or in its processed forms. Food and nutritional value of one serving of Mango fruit can provide 60 mg of Vitamin C requirement of an average heathy person. Vitamin C in Mango is half higher than of citrus fruits like orange (Griesbach, n.d.). Table 2-1 shows the vitamin and mineral distribution in a one serving (100 g) of Mango fruit.

Table 2-1.Vitamin and mineral distribution in a one serving (100 g) of Mango fruit. Source: Griesbach. (n.d.) Mango Growing in Kenya
Mangos are propagated either vegetatively or by seed. Two types were identified based on the mode of propagation: mono-embryonic and poly-embryonic. Mono-embryonic types are vegetatively propagated to produce new cultivars containing all of the desired characteristics. On the other hand, poly-embryonic types can be propagated vegetatively or by seed and able to produce two or more plants as mainly used as rootstock (Wanitprapha, K., et. al., 1991; Chia, C. L. et. al., 1988).
Mango trees require a full-sun condition and should be well-drained and the ideal pH range is 5.5 – 7.5. Minimum annual rainfall of 500 – 1000 mm is required for …show more content…

The weather that have been experiencing by Mindanao is generally wet. There is no significant difference between the usual dry and wet seasons. Mango trees bear more fruits during the dry season. Since then, mango production in Mindanao is decreased by more than 30% amounting to 300,000 metric tons per year therefore affecting the supply in the market and the 2.5 million farmers by reducing their

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