RAW MATERIAL SPECIFICATION SHEET

PRODUCT Mangoes, Julie Mango

Description: -

Julie mango (Mangifera indica L.) is one of the very acceptable mango varieties, with
good domestic and potential export marketability. When mature the fruit should
appear light green to slightly yellow on the skin.
Mature fruits should be free of blemishes, spotless and with a typical aroma. The
fruit should yield when gently pressed.

Harvesting Note

All the fruits on a tree are generally harvested when a few fruits ripen naturally and
fall from the tree.
Another criterion for harvesting is a slight change of color, or fruits become
somewhat uneven in color.
Attainment of full size is indicated by cessation of increase in size, the flesh
becomes soft and the fruit sinks when dropped into water, this indicates maturity.
The attainment of full maturity is essential for normal ripening.

Properties

Common Names of Preferred Physical Composition

Varieties
1. Total Soluble Solids 22.5
Julie Mango 2. Moisture 75.5%
3. Dry Matter Content 2.0% Starch
4. Specific Gravity 1.01 1.02

Chemical Composition

Water Content - 74.09 %

Protein - 0.919 %
Carbohydrate - 24.50 %
Ash - 0.490 %

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 Size Dimensions

Julie mango

Minimum weight: 250 g (8 ozs)

Minimum length: 9.0 cm (3.5")
Minimum width: 7.5 cm (3.0")
Minimum breadth: 6.5 cm (2.5")

Post Harvest Storage Recommendations

Mangoes can be successfully stored for up to three weeks if the recommended

harvest maturity, post-harvest handling and storage conditions are employed.
We require the material to be delivered within 24 hours of harvesting. Fruits should
be cleaned; and the finished fruits packed into crates for delivery.

Expected Condition at Purchasing

1. No latex stains;
2. No harvest wounds, bruises or punctures (see pictures)
3. No insect or disease damage. (see pictures)
4. No blemishes, insect damage or fungal infection. (see pictures)
5. Fruit at the required stage of harvest maturity (see above)
6. Fruit at the required stage of ripeness.
7. Uniform size and ripeness

On arrival quality of fruits will be ascertained by way of the requisite amount

of crates being visually inspected. If there are rejects in the delivery,
suppliers will be informed of the deductions made after processing.
Suppliers are expected to verify their waste levels and collect their waste
where possible by the end of the next processing day.
Payments for raw materials are made net of waste and are made by check the
Friday following the delivery week.

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Packing of Mangoes for delivery in crates for delivery

Pictures of Common Defects in Mangoes

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Malformed Fruit Fungal Growth

Prepared by Florence Reid;

Operations Manager Food Processing; Jamaica Producers Food
Division
1st Draft June 10, 2010.