The Mango fruit is one of the most important tropical fruits. It is native to the Indian Monsoon region and has been cultivated for the last 4000 years. It was introduced to East Africa in the 14th century. Mango has now become an important domestic and export crop in Kenya and Tanzania.
Land should be ready by deep plowing followed by leveling with a mild slope. Spacing varies from 5m x 5m, within the dry zones where growth is in smaller amount, 8m x 8 m, in substantial downfall areas and rich soils where rich vegetative growth happens.Plants should be irrigated forthwith when planting. Within the initial one or 2 years, it’s better to produce some shade to the young plants and additionally stake to create them grow straight.
Flowering usually begins after a period of dormancy due to cool or dry weather. Smallholder mango farmers usually induce flowering with smoke.
A mango plantation will supply its first commercially marketable amount of fruit around 4 to 5 years after being planted, and are in good production after eight years reaching full maturity at some 20 years of age.
One tree should produce 200 to 500 fruits per year and varieties can produce 1000 fruits per year. Most varieties show biennial tendencies in production and a poor harvest may follow a good one.
Selection should be based on varieties showing annual bearing tendencies.
Helps in digestion
Mangoes could help facilitate healthy digestion. Mangoes contain enzymes that aid the breakdown and digestion of protein, and also fibre, which keeps the digestive tract working efficiently. Dietary fibre helps lowering risk of heart disease, type 2 diabetes. Green mangoes have more pectin fibre than ripe mangoes.
You would be surprised to know that an average sized mango contains upto two-third of the daily recommended intake of vitamin C. The powerful antioxidant helps boost immunity system and prevents cold/flu.