While the fresh mango enjoys a substantial worldwide trade, though far behind other fruits (in 10th position in world trade rankings) and insignificant compared to the volumes produced, it does represent a significant base for processed fruit. In this segment, there is a very wide range of industrial products containing mango, involving large volumes of fruit. The plain and concentrated juice sector is prominently placed. Firstly, mango juice is composed in large part of dry extract, which is why it is most often associated with other more liquid juices (apple, citruses, etc.). Frozen pulp also represents a large part of the processed products. It is used for making dairy products (yogurts, ice cream, etc.). Conversely, dried mango represents only a marginal proportion of the processed sector, though it has been making commercial progress in recent years.
- Crystallised mango pieces made by steeping the fruit in a mixture of water and sugar, and then drying. This produces cubes which retain a fairly soft consistency, but which lose a large part of the flavour of the fruit, and which are high in added sugar.
- Dried mango slices or pieces, with added sulphites for a longer shelf life. These fruit pieces retain some softness, and the drying process generally provides fairly uniform preservation.
- Dried mango slices or pieces, most often sold under the organic label, generally produced using a more or less artisanal processing technique. These products have an often heterogeneous quality in terms of shape and coloration, as well as a limited shelf life. They are rather unpleasant to consume because of their highly sticky appearance.
It takes 12 to 15 tonnes of fresh fruit to obtain 1 tonne of dry fruit. So this type of processing represents an interesting niche for boosting mango production value in producer countries, alongside other processing operations, and the local, regional or international markets. The longer shelf life of the processed products also makes their marketing a bit less dependent on the marked seasonality of the fruit.
European imports of dried mango are estimated at between 1 600 and 3 400 tonnes, depending on the year. A large proportion involves the first type of product (35 %). The main producer and exporter countries are Thailand and the Philippines, which process mangoes of various Asian varieties. This is an intermediate industrial product, since it is mainly earmarked for dried fruit mixes and muesli. It is imported in high-volume containers.
So-called “conventional” dried mangoes, with added preservative, are primarily produced in South Africa, and represent nearly 50 % of European imports. The most commonly used varieties are Keitt and Kent, and to a lesser degree Tommy Atkins, which is more fibrous. The industrial processes give the products a longer shelf life. In addition, thanks to a residual moisture content of 14 to 18 %, the dried product retains some softness, without the sticky appearance often criticised in this type of dried fruit. Furthermore, the mango flavours and aromas remain more intense than in the crystallised fruits.
Artisanal and/or organic dried mangoes represent approximately 15 % of European imports. Their qualitative heterogeneity and their sticky appearance make them harder to market. This is the main type of dried mango supplied by West Africa. The processed varieties are primarily Amélie, Brooks, Keitt and Kent.
Mango drying in West Africa is not a recent phenomenon. As such, it dates back to the 1990s. Burkina Faso seems to have been the trailblazer in the field, followed by Mali and Senegal. Mango drying in Burkina Faso saw rapid progress, driven by NGOs dedicated to the development of agricultural industries. These involved finding new uses for abundant fruit production with high availability, but highly seasonal. Thus a host of mango drying projects emerged via small village projects, often based on women’s associations, for the purpose of boosting family earnings. The progressive structuring of these projects around federations of processing plants has yielded more advanced techniques than natural (sun) drying, to satisfy growing demand. The organic dried fruits option has also contributed to the development of the activity. Yet the steep fall in European demand in the years 2008-2009 weakened this activity, rivalled by products from more competitive sources.
The main impediments to the mango drying business in West Africa, as found by several studies, are as follows:
- The seasonality of mango production precludes year-round activity, and therefore hinders the competitiveness of the products to some extent, especially on external markets.
- While interesting, the organic label option is no less restrictive in terms of demand, and frequently leads to production of mediocre or variable quality dry fruit, detrimental to marketing in Europe up against products from competing sources.
- The drying equipment generally used in West Africa is of old design, unproductive and geographically scattered.
- The modes of transport for supplying the drying units with fresh mangoes are unsuitable, and often undermine the intrinsic quality of the fruit even before processing.
- Manual fruit processing (handling, peeling, cutting, etc.) is also a handicap, not only for productivity, but also in sanitary terms: a dried mango has been handled 5 or 6 times in total in the course of processing.
- The packing, storage and transport conditions after drying are not suited to the product either: high-temperature storage limits the product’s shelf life and detracts from its visual appearance.
These factors, listed non-exhaustively, are responsible for the average quality of dried fruits marketed by the West African sources. The main criticisms in relation to the product may be summarised as follows:
- unequal slices or pieces, although there are attempts at homogenisation by size or grade;
- varied coloration, changing over time (brown coloration due to ageing), which gives the product an unattractive appearance;
- hard and sticky appearance of fruits when consumed;
- the packaging (plastic sachet) is often still unattractive: type of sachet used, and marketing fairly rudimentary.
Conversely, the taste quality of West African dried mangoes seems to be universally recognised.
A comparison is often made between West African and South African products. The latter, produced using more industrial processes, seem to be a better match for the expectations of European distributors and consumers. South African drying units are considerably bigger in terms of processing capacity, and more efficient (maintaining temperatures suitable for forced ventilation drying). The products have added preservatives, which provide a longer shelf life and help maintain homogeneous coloration. The slices are bigger and thicker, obtained by mechanised cutting. The chilled storage conditions are suitable. Nonetheless, South African production also has its impediments, such as the shortage of fresh produce and the vagaries of energy distribution which can disrupt the drying operations.
The United Kingdom and Switzerland are the biggest markets in terms of volume for dried mangoes. UK imports are estimated at between 1 200 and 2 000 tonnes, 10 to 20 % of which in the organic and/or Fairtrade segment. South African dried mangoes are present in all the big supermarket chains (Tesco, Asda, Sainsbury, etc.). They are sold under various brands, belonging to importers, wholesalers or distributors. Crystallised mangoes are also available in supermarkets. Dried organic mangoes are distributed by certain supermarkets and by specialised organic circuits.
Switzerland apparently imports 200 to 350 tonnes of dried mango, 10 to 30 % of which in the organic and/or Fairtrade segment. Dried mangoes are sold via the two main Swiss supermarket chains: Migros and Coop. The latter sells dried mangoes from Burkina Faso. They are also sold in specialist Fairtrade shops.
The French market seems to be much smaller. The bulk of dried mangoes are sold under the organic label, and come from Burkina Faso. They are found mainly in specialised organic produce shops.
The German market remains limited, though it is traditionally the biggest organic product consumer. Germany is also a big player in importing, packing and exporting dried fruits. This situation probably represents an opportunity for increased dried mango consumption.
The Dutch, Belgian, Italian and Scandinavian markets are also limited. Dried mangoes are available from specialised organic shops. Those found in supermarkets are often South African products or dried fruit mixes containing crystallised mangoes of Asian origin. As for the fresh mango, the Netherlands represents a big hub for reasons of logistics and the dried fruit repacking industry.
As the dried mango can be part of specific preparations such as mueslis, its production and trade has scope for expansion. Yet the paucity of its production, and seasonal at that, remains a major handicap. Organic fruit waste (skin, stone) could also be used for the production of dried fruit, using their decomposition gases which would reduce the energy needs of processing (in combination with the energy sources already used: gas, electricity, solar energy).
The European dried mango market is following a trend of slow growth, attributable in particular to the lack of information, communication and advertising on the product, for both distributors and consumers. The sector seems to be too weak and fragmented to financially support actions aimed at raising its profile. However, this market segment is advancing year on year, driven by manufacturers seeking to expand their exports. The diversity of the products, including dried mangoes, is there to be proven. The dried mango on its own occupies a marginal proportion of this sector of activity. Conversely, it is associated with other products for making snacks which are increasingly popular. Its energy value makes it one of the components of products aimed at athletes, especially since it is natural and healthy, aspects to which consumers are increasingly sensitive.
The development of the fresh mango market in Europe is probably the best means of propagation for derived products, including the dried mango
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