KASHAN HWT MANGO

PROCESSING FACILITY
Introduction to Kashan Enterprises

 Registered with the Department of Plant Protection, Govt. of

Pakistan.
 Processing capacity of 10 tons per hour
 HWT at 48⁰C for 60 minutes
 Blast chillers
 Cold storage
Countries of Export

 United Kingdom
 Europe (Italy, Spain, Switzerland, Netherlands, Norway, Poland, Belgium,
Germany)
 China
 Malaysia
 Canada
 Australia
 Middle East
 Turkey
 South Korea
 USA
Varieties Exported:

 SINDHARI
 SB CHAUNSA
 LANGRA
 RATOL
 WHITE CHAUNSA
 FAJRI
Objectives:
 Provide field assistance to farmers/contractors/suppliers under
supervision of qualified agricultural experts.
 Help farmers in providing timely application against insect/pest and
disease control.
 Manage GAP with trained labor.
 Manage SOP’s on farm level to produce safe and healthy food.
 Achieve best production and processing capabilities to customize
size and quality according to customer’s demand.
 Give in-time delivery with best quality
 Satisfy customer’s requirement with best financial plans and
personal attention
Mission:

 Facilitate our farmers in producing safe and healthy fruits and

vegetables.
 Supply safe and hygienic food from farm to end consumer.
 Get access for Pakistani products (fruits and vegetables) to high
end markets around the world.
Selection of
Orchard
Orchards
 Dormancy

New leaves emerging

Flowering
Rule to be kept in mind

• Pre harvest Management

 Makes the quality
• Post harvest Management
 Preserves the quality
Pre-Harvest Management

1. Canopy management (Pruning)

2. Nutrition management
3. Irrigation management
4. Orchard floor management
5. Pest and disease management
1. Canopy
Management
2.Nutrition Management

No Nitrogen after harvest 1000 g Nitrogen after harvest

2/3 N after harvest 2/3 N after harvest

P & K complete P & K Complete1/3 N
1/3 N application at flowering application at flowering
3.Irrigation
Management
 Water requirement at each phenological
stage

1. Flowering & Fruit Setting (Medium)

2. Fruit Development (very High)
3. Vegetative growth/New Flushes (high)
4. Root Growth (low)
5. Bud Induction (very low)
 4.Orchard floor Management

Scraping After 15 days weedicide

5.Pest and Disease Management
Normal
practices
going on
which should
be avoided
Post Harvest Management

 Harvesting with proper tools and method

 De-sapping
 Transportation to processing facility
 Grading and Processing
 Packaging
 Transportation to airport
Harvesting
Requirements for
harvesting
• Secateurs
• Ladders or stands
• Plastic crates (10-15 kg
capacity)
• Clean vehicle
• Trained labor
De-sapping
• Intensity of sap burn injuries vary with varieties

• Chaunsa is more prone to sap burn injury as

compared to all other varieties

• Avoid latex flow on fruits during harvesting and

handling

• Desapping should be done at pack house

• So far de-sapping is done manually

• De-sap the fruits inside 0.5% lime solution for 2-3

minutes
 Transportation to processing facility

• Harvested fruits should be shifted to pack house as soon as possible

• It is better to have pack house facility at the orchard

• If pack house facility not available, shift the fruits to nearby pack house
immediately
• Crates should be stacked in vehicle in such way that no bruising occurs
• Road from farm to pack house should be smooth
• Vehicle should be driven slowly & smoothly to avoid jerks
• Top layer should be covered to avoid exposure to sun
• Crates unloaded at cool & clean place in pack house gently to avoid jerks
Grading

Proper grading must be done

• Generally mango growers grade the fruits manually according to

size of fruits

• Wooden frames or sieves can also be used to grade the fruits

• The fruits with quarantine and major defects must be discarded

Grading
Hot water processing
Studies on delay limit for precooling
T1 = Lime de-sapping (16 hours delay cooling)
T2 = Lime de-sapping (24 hours delay cooling)
T3 = Lime de-sapping (48 hours delay cooling)
T4 = Lime de-sapping (72 hours delay cooling)

T5 = Physically de-sapping (16 hours delay cooling)

T6 = Physically de-sapping (24 hours delay cooling)
T7 = Physically de-sapping (72 hours delay cooling)

T8 = Lime de-sapping + Hot W. Treat (48⁰C for 5 mint.)

(24 hours delay cooling)

Storage: 4 weeks
Cooling &
Ripening
 CaC2 is being banned due to
carcinogenic effects

 Ripening with ethylene (10-

100ppm) for 24-72hrs
depending upon the variety

 Try to ripe at lower possible

temperature for maximum
shelf life
Packing
• Pack only sound and uniform grade of fruits in a package / container.

• Wrap fruits individually to avoid bruising.

• Pack fruits in a container lined with tissue / news paper or with paper
cuttings.

• Use new, clean and good quality packaging material.

• Package should be free from any foreign material like nails, pins, etc.,

Continued…
Packing
• Provide proper ventilation in the package.

• Avoid under or over filling of fruits.

• Use CFB boxes for packaging of fruits.

• The filled boxes / packages should be kept under shade.

• Package should meet the handling and shipping requirements of international

standard.

• The pack should be labeled with name of variety, grade, class and brand, if any.
Packing
Transportation to Airports
• Do not throw the packages during loading or unloading

• Stack 4 – 8 containers, as per their strength, in pallets

• Arrange the boxes in the truck to allow proper air circulation

• Transport the produce during the cooler part of the day, i.e., during night

• Cover the truck with tarpoline leaving proper ventilation

• Avoid using large containers for packaging and transport of fruits

• Transport cold stored fruits in a refer van

At the Airport
Inspection at
the airport
Shipment
Landing at Destinations
Display in Australia
Branding
Events
Mango Festival 2018
Events
Mango Festival 2018
Events

 The Centaurus Mango

Festival 2018
Events
 The Centaurus Mango Festival 2018
Achievements
Achievements
Mango Festival 2018
Thank you