Processing of fallen mangoes could increase earnings: Experts

Green mango processing could be the vital way to boost family income and nutritional safety besides reclamation of the losses of the fallen mangoes.

Every year, huge quantities of underdeveloped green mangoes drop out due to storms and other natural disasters causing huge financial losses to the growers.

Agricultural scientists and researchers observed that the losses can be recouped through bringing the dropped mangoes under value addition through processing after the best use of modern technologies, reports BSS.

They came up with the observation while disseminating their expertise in closing and certificate-giving ceremony of a two-day long training workshop on “Green Mango Processing and Preservation” on Friday afternoon.

Postharvest Technology Division (PHTD) under Bangladesh Agricultural Research Institute (BARI) organised the workshop at Hogla High School in Gomostapur Upazila under Chapainawabgonj district through maintaining guidelines and social distancing amid Covid-19.

PHTD Chief Scientific Officer Hafizul Haque, Chief Scientific Officer of Regional Horticulture Research Station Dr Haridas Chandra Mohanta and PHTD Senior Scientific Officer Dr Golam Ferdous Chowdhury conducted the training sessions as resource person .

Hafizul Haque put emphasis on green mango processing including nutritional value of mango for human consumption in the present pandemic situation to develop the immunity system of the public in general.

He urged the participants to disseminate their knowledge acquired from the training about the technologies developed by PHTD for processing and expanding those at the growers and SME levels.

Dr Ferdous Chowdhury hoped the trainees will be benefited to attend this hand-on training for preparing different value added products and saleable them to the local area as home-made products.

Around 30 women, who took part in the training, were imparted with ideas and knowledge on how to preserve green mango for prolong storage, processing of green mango into pickles and its preservation method, marketing the preserved mango and pickles and how to be benefited financially round the year.