African Mango Production

African Mango Production
African Mango Production

Grafted mangoes will be perfect for modern mango cultivation in Africa. Many countries in East, South, and West Africa develop mango trees (Mangifera indica L.). Mangoes are a staple in the diets of farmers’ families in these nations and a cash crop. Mangoes are a fragile fruit that is vulnerable to transportation, limiting trading prospects. Processed mango, whether in pulp or dried shape, does, however, have a sizable demand.

Obstacles to mango production at the farm level in Africa include the following:

Limited access to high-quality planting materials – Grafted planting materials of better and higher-yielding varieties are relatively new in many places. Farmers often use substandard seedlings generated by germinating mango seeds from native varieties. Trees that aren’t grafted take a long time to bear fruit. On the other hand, trees that are not grafted require at least five years to produce fruit, depending on the riding conditions. In 3 to 4 years, this is the time where grafted trees bear fruit.

Pest and disease issues – Mangoes are susceptible to various pests and diseases resulting in complete yield loss. Fruit flies (Bactrocera invadens), seed weevils (Sternochetus mangiferae), and mealybugs are also significant pests (Rastrococcus invadens). In almost all mango-growing areas, diseases like anthracnose and powdery mildew are widespread.

> Inadequate orchard control – Mango plants are always allowed to spread to such a large size that pest and disease management, processing, and other field operations are impossible to carry out. Mango trees are usually spread throughout the gardens, varying from 2 to 100 trees per family, unless they are on large or commercial farms. Mango is a widely overlooked crop in management due to its dispersed existence, but it becomes essential only during the harvesting season.

Fruit destruction is a widespread concern as a consequence of inadequate pest and disease control, as well as poor harvesting techniques. Due to limited storage and processing capacity, many fruits are lost after harvest, particularly during peak seasons. The shortage of good highways and road infrastructure to markets exacerbates this. Mango cultivation has low returns because it is highly seasonal, and harvest is only anticipated at specific periods of the year based on local conditions. Most regions are harvesting at this period, but local stores are flooded and sold at meager rates, not transportation costs.

Around three-quarters of the crop in South Africa is used for fresh consumption, while the rest is exported for fresh fruit juice. Twenty-eight point five percent of South African green mangoes go through the desiccator, and ten percent of South African green produce is used for canning. Of the total country mango crop in South Africa in the twenty-eighteen and nineteen seasons, just six percent was sold abroad.

This works out as fifty-three percent of all South African mango shipments in twenty eighteen going to the Middle East. In Botswana and Ghana, Africa (primarily) considered for seventeen percent of South Africa’s export revenue, and the Netherlands for six percent.

Mangoes are not widely imported in South Africa. Mozambique and Zimbabwe account for 68 percent of all imports.

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