South African Mango Growers Association
Mango in Tzaneen

South African Mango Growers Association | Travelstart | Fly Mango | Cheap flights.

Although there is a long history of mango production in South Africa, SAMGA’s history only stretches back to the early 1970’s, when a forum was established to solve producer problems through research and to facilitate communication between researchers and producers. SAMGA believes that through research, better mangoes will be grown more efficiently to make mango farming more profitable. SAMGA is a producer association, and membership represents the majority of commercial mango growers in South Africa. The family consists of 41 species of which the mango (Mangifera indica) is the most important. Compared to citrus and bananas, mangoes are the third most important crop in the tropics. Mango leaves are simple leaves that are entire, leathery, short, pointed and oblong to lanceolate. Crushed leaves of many cultivars emit a distinct turpentine odour. New leaves are formed in periodic flushes about two to three times a year. The important characteristics include time of ripening, internal quality, external appearance, fruit size, resistance to bacterial black spot and other diseases, tree size and consistent yields. Its skin remains predominantly green in colour, even when ripe and ready to eat. This is a mango with succulent sweet flesh and has a unique mango flavour. The skin of this cultivar also remains predominantly green even when ripe and ready to eat. For drying, the mangoes are picked ripe or made ripe in ripening rooms with Ethylene. Fruit that are not too sweet are chosen for export of dried mangoes. The local market prefers sweeter and more colourful dried mangoes. For the drying process the mangoes are peeled and cut in 1.5 cm long slices. The slices are dipped in a preservative and placed on racks/shelves on special trolleys, which are placed into the drying tunnels. The drying process in the tunnels takes about 14 hours. For the drying process several fans are used in the drying tunnel. Air is blown over electrical elements where it is heated up. As the drying process progresses, moist air is extracted out of the tunnel and replaced by dry air. Fold the puree into the yoghurt and spoon into glasses. Co-operatives, Companies, Packhouses, Exporters, Chemical companies etc.) 1.2 Special and Honorary Life Members shall not be required to pay an entrance or a subscription fee\. 1.3 The entrance fee and annual subscription may be revised by the Board from time to time provided that changes in annual subscription shall only take effect from the announcement of the next financial year of the Association. The proposal form shall be submitted to the Secretary together with the prescribed fees and subscriptions and membership of a candidate will become effective on approval by the Board.