Buy Tanzania Dried Mangoes Directly From Exporters & Suppliers - Best of 2020 Market Prices
|Varieties||Traditional/local varieties-Dodo, Bolibo, Munyuri, Virenge, and Bonyoa Improved/exotic varieties-Keitt, kent, Alfonso, and apple|
|Storage||25 degrees Celsius|
|Packing||1 kg packets|
|Season||Available through out the year, mango peak season November, December, January, February, March|
|Transport Conditions||Cool, dry containers. Odorless|
Tanzania dried mango is the tastiest delight you will ever have. It lets you enjoy the full luscious taste of the fruit, whether in season or not. The mango is a juicy stone fruit produced from a tropical tree belonging to the flowering plant genus Mangifera. It is cultivated mostly in the tropical regions of Tanzania. Mango drying has significantly boosted Tanzania farmers’ income as dried mangoes are hotcake delicacy. This idea was brought up by Kilimanjaro natural foods cooperative located in Northern Tanzania. Other cooperatives embraced the concept, which is now a conventional business in the region. Most of the members are women who grow the fruit and sell as a group. This is because the driers are expensive to own individually.
Mango fruit planting was introduced to Tanzania from the Middle East. Today Tanzania ranks 17th in the world for production on more than thirty thousand tonnes.
There are two varieties of mangoes in Tanzania.
- Traditional/local varieties-Dodo, Bolibo, Munyuri, Virenge, and Bonyoa
- Improved/exotic varieties-Keitt, kent, Alfonso, and apple
The traditional varieties existed in the country for a long period. They include dodo, Bolibo, Munyuri, Virenge, and Bonyoa. Mainly small scale farmers grow these varieties without selecting the type. The improved/exotic varieties like Keitt, kent, Alfonso, and apple. They account for like 1 per cent of the total production of mangoes in Tanzania.
Mangoes in Tanzania perform best under warm tropical climate with long dry season followed by sufficient rains. They prefer low rainfall during flowering, fruiting or harvesting. Mangoes tolerate dry conditions, waterlogging and moderate salinity. There is only one harvesting season in November till March the following year.
After harvesting, the mangoes are sorted according to size and quality, washed then peeled, and they are cut and blanched in small sizes, then placed in a dehydrator for 12 hours at 135 degrees Celsius. This is to ensure that all the moisture content is eliminated. If not properly dried, packed mangoes can mould pausing a health risk to the consumers. After dehydration, dried mangoes are packed into small packets then arranged in cartons ready for export. Nearly the whole production of Tanzania dried mangoes is sold in the local market with a small percentage left for
Kenya is the largest local importer of Tanzania’s dried mangoes. They are transported to Kenya by road through Holili boarder. Other exports are made to Dubai and the Middle East.
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