What goes wrong with Mango
Mango is a very sensitive fruit; a delicate, pulpy mass of fructose, sucrose, glucose and water. Because of this, bacteria, fungi and insects think that it is their moral responsibilty to attack the fruit! These three are the main sources of contamination in the pre harvest stages of the fruit's journey. More specifically, insects are the worst of the lot; since they trouble the tree as well as the fruit and also make way for bacteria and fungi to follow. They leave entry and exit holes on the fruit which increases possibilty of fungal and bacterial infection (in that order).
Post harvest losses are of a completely different nature. They are most oftenly caused due to mismanagement, lack of awareness and the WEATHER. These factors cause the fruit to rot and make it unfit for sale/consumption. While the first two are with our circle of control, there is nothing which can be done about the weather and the fruit's fussy demands for specific heat/humidity. Sometimes, it may happen that an insect may stay put in the mango till this stage; but such contamination isn't such a major concern.
So, there are enough problems for this fruit and the tree to bear. And that's precisely why we wanted to work to reduce spoilage.
Post harvest losses are of a completely different nature. They are most oftenly caused due to mismanagement, lack of awareness and the WEATHER. These factors cause the fruit to rot and make it unfit for sale/consumption. While the first two are with our circle of control, there is nothing which can be done about the weather and the fruit's fussy demands for specific heat/humidity. Sometimes, it may happen that an insect may stay put in the mango till this stage; but such contamination isn't such a major concern.
So, there are enough problems for this fruit and the tree to bear. And that's precisely why we wanted to work to reduce spoilage.