Final Import Risk Analysis Report for Fresh Mango Fruit from India

3. India’s existing commercial production practices for fresh mango fruit

3.1. Assumptions used to estimate unrestricted risk

3.2. Production

The State of Andhra Pradesh is the largest single mango growing region in India and produces approximately 29% of India’s annual mango production. The total mango growing area in India is estimated to be 1.3 million hectares with an estimated production of 10.8 million tonnes per annum (Lal and Reddy 2002).

Figure 3.1: Kesar variety mango fruit in a commercial orchard in the State of Maharashtra, India

3.3. Exports

In 2004-05, exports of fresh Indian mango fruit were 50,000 tonnes, with a value of A$25 million (Chandra and Kar 2006).

3.4. Overview of cultivation practices and post-harvest management of fruit

The orchards are required to be kept clean and well tended, with fallen fruit removed each day. Growers must attend and pass training sessions before their orchard is approved for export by the APEDA. Each state has a technical specialist and a number of extension officers who conduct regular orchard surveys for pests, and provide advice to growers on pest control measures.

Perishable cargo handling facilities used specifically for export produce are located in Mumbai and New Delhi. Both facilities have management systems for product identification, segregation, pest exclusion, and traceability.

3.4.1. Orchard management

Some mango pests are host specific. For example, mango seed weevil mainly attacks the ‘Nellum’ and ‘Totapuri’ varieties. Therefore, many farmers are not planting these varieties in known mango seed weevil areas (DAC 2007).

Weeds are removed mechanically. Pests are exposed to natural predators and sunlight by directly disturbing the soil between and around individual mango trees (DAC 2007).

3.4.2. Pest specific integrated control measures

Destruction of fallen fruits and disturbing soil around trees also helps in controlling mango weevils. The latter is used to expose overwintering weevils. Mango weevils are also controlled by applying chemical sprays three times; at the flowering stage, when the fruits are marble sized and finally when fruits are half grown.

Field control of scales and mealybugs is achieved through pruning affected twigs and branches in younger orchards. To prevent entry of mealybug nymphs from November to December each year, tree banding is conducted using 400 gauge polythene sheet 30cm above ground level. In addition, predatory lady beetles are used for biological control of mealybugs.

Lepidoptera are controlled by the removal of affected twigs and branches and by spraying a 2% solution of Neem (Azadirectin) at weekly intervals commencing from the flowering stage.

Fungi are controlled by the removal of affected twigs and branches in younger orchards and by spraying with copper oxychloride (0.2%) or Mancozeb (0.2%) initially at bud burst and another 15 days later.

3.4.3. Main cultivar groups

Table 3.1: Indian commercial mango fruit varieties, production states and seasons

3.4.4. Packing-house facilities

Pre-processing and inspection - Any damaged or diseased fruits received are segregated into crates and clearly marked ‘Rejected’ and moved to a separate storage area to prevent cross­contamination and mixing with export fruit. The reject storage area is separated from the pre­processing area by an insect proof screen.

3.4.5. Post-harvest processing

Desapping – Fruit is initially placed with its stem end down on special plastic ‘desapping’ racks. Trained workers desap the mango fruit by holding them upside down and cutting the stem to 0.5 – 1.0 cm using sharp scissors.

Cleaning and washing – Cleaning of mango fruit is carried out through an automated washing system fitted with overhead sprayers and rotating brushes. Clean potable water is mixed with a detergent to strength of 0.1% and fruit is washed for a period of 3–5 minutes at 27ºC.

Hot water fungicidal dipping – Hot water treatment of fruit (Figure 3.2) is carried out in treatment tanks fitted with thermostatic controls to maintain a constant temperature of 52 ºC. The fungicide prochloraz at 500 ppm concentration is added. After this treatment the fruit is passed through a drying table and each fruit is wiped individually with a soft muslin cloth. The fruit is then transferred to a grading and sorting table.

Sorting and grading – At the sorting table, mangoes are sorted into export quality and other fruit. Any immature/scarred/blemished or otherwise damaged fruit are removed and loaded into plastic crates and labelled for disposal. Export quality mangoes are separated further according to size and weight (Fig. 3.3) into (i) Extra Class (ii) Class-1 and (iii) Class-2 as per the quality parameters specified by the APEDA.

Figure 3.2: Packing house facility for Indian mango fruit, showing hot water fungicidal treatment tank in foreground and washer unit in background

Figure 3.3: Weight sizing and grading conveyors for mango fruit

Packaging and Labelling – Each graded mango is placed into a soft, white expandable foam net sleeve to prevent bruising, and placed into compressed fibreboard cartons in a single layer (Figure 3.4). All ventilation holes are covered with insect proof mesh screening and all sides of the package are taped to prevent the entry of contaminating pests. Trays are labelled with the production unit code number, packing house code number, date and lot number and clearly show the ‘Radura’ irradiation symbol.

Figure 3.4: Alphonso variety mangoes post treatment in the packing house ready for transport to the irradiation treatment facility

Loading and transportation – Trays of mangoes (Fig. 3.5) are loaded into closed refrigerated trucks, sealed and transported directly to the irradiation facility for treatment. The loading area has a secure docking facility to prevent insect entry and cross-contamination.

Figure 3.5: Mango trays loaded onto a refrigerated truck ready for transport to the irradiation facility

Unloading and inspection – The truck is unloaded into a docking area, the door seal is broken by an Indian NPPO officer or an approved person, and lot numbers are validated.

Irradiation treatment – The mango trays are loaded in a 3×10 configuration (Fig. 3.6) into totes and treated at a minimum absorbed dose of 400 Gy using Cobalt 60 Gamma irradiation.

Figure 3.6: At the irradiation facility in Lasalgoan, Maharashtra, mango fruit are loaded into totes ready for treatment

Inspection and export - Treated fruit are then moved to a segregated storage area, inspected and certified by the NPPO, and loaded onto refrigerated trucks for transport to ports for export.