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MANGONutritional value: Mangoes are rich in vitamin A and C and have been demonstrated to have a better food value than apples (Chin and Yong 1980). Mangoes are an important component of the diet in many less developed countries in the subtropics and tropics. In regions of the world that have low living standards and serious nutritional deficiencies, their attractiveness and flavour have also enhanced the quality of life. No part of the fruit is wasted. Even the seed is used for extraction of starch ‘amchur’ and the peels (skin) have been used as a source of anacardic acid (Mukherjee 1997). Nutrient composition per 100 gm edible portion (Pareek et al. 1998)
Medicinal value: Mango is known to have a number of medicinal properties: antiviral; antiparasitic; antiseptic; antitussive; antiasthmatic; ascaricide; expectorant; cardiotonic; contraceptive; hypotensive; laxative; parasiticide; stomachic; and vermifuge. When the mango fruit is detached from its stem, a thin fluid 'Am ki Chep' exudes from it. Mango "chep" is popularly regarded as a cure for scabies and other cutaneous infections. Recent investigations of mango "chep" have led to the isolation of alkylgallates, amino acids, sugars, biflavones, and saponins (Khan et al. 1993). In Suriname's traditional medicine, an infusion of the leaves or bark guards against hypertension and promotes blood circulation. A drink made from boiled unripe mango with salt is a remedy for heat stroke. Mango juice is restorative tonic. Mango bark, dried leaf powder and stones are used for medicinal purposes. Other uses: Mango is a popular dessert fruit; the fruits are eaten in salads or with savoury or chilli-hot dips. Unripe mangoes are used to make various pickles and chutney. In Thailand and Philippines, the mango slices are served with sweet sticky rice mixed with coconut cream. Mangoes are the base of ice creams, yoghurts and soufflés (Inglis 1996). Young mangoes, which are sour, can be substituted for tamarind in cooking (Aman 1999). The fruit leather and frozen pulp is used as flavouring for baked goods, ice cream, and yoghurt. Market potential: Mango is recognized by fruit qualities and in some cases on the adaptation to specific growing conditions. Prospects for wider uses and improvement of mango are excellent. Action is needed to locate the most useful variation in the genepool, to collect and evaluate it efficiently, and subsequently to exploit the most useful diversity both directly under cultivation as well as through hybridization. In the context of the ADB project, work on collection and characterization has been completed. Production figures for mango are as follows: India: 11,400,000 (2002)* Indonesia: 44,229 (2002)* |