Agro Industrial Plant Process

Mangos dipped in chlorinated water before enterign
the washing and gradine line

At this station, mango steams are cut and excess
latex is removed from the fruit before washing
and grading

2. Hot Water Treatment: This treatment consists in submerging the fruit in a warm water bath at 46 ° C for a determined lapse of time depending on the size of the mango fruit and soon after it is quick cooled in a hydro cooler at 21 ° C. Then it is taken to the packaging restricted area at a constant humidity and temperature and protected with mesh barriers to prevent insect contamination. The entire process including packaging is made under the observation of inspectors from the United States Department of Agriculture USDA.

The fruit is placed in the hot water treatment basket after classification and calibration in order to control the time and temperature of the thermal treatment according to size for maximum protection of the fruit quality.

The uniform treatment of different counts and sizes is shown in the following chart:

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Packing House Capacity .

1. Classification: Mangosa has a FOMESA ( Spain ) line used to wash, clean, weight and classify mangoes. This line is capable of processing 50 tons of fruit in a 12-hour period (assuming a 70% export rate), or the equivalent of 15,400 ten-pound boxes of fruit per day. .

Boxes Ready for Shipment in Temperature and
Humidity Controlled Room. Palletized and
Strapped with Protective Corner Boards

2. Water Treatment Tanks: Mangosa has eight USDA Approved water treatment tanks capable of processing 700 kilos of fruit per batch. The hot water treatment process takes between 75 and 90 minutes (depending of the size of the fruit), thus yielding a processing capacity of 13,860 ten-pound boxes of mango per day (assuming a 10% reject rate). Its packing, palletizing and cold room storage capacity matches the throughput capacity of the FOMESA washing and grading line.

3. Cold Rooms: Mangosa has three cold rooms. In total, these rooms give the Company the capacity to store 14,000 ten-pound boxes per day. In case of need, the cold rooms may hold to 35,000 ten-pound boxes at any one time. In other words, in a continuous process the cold rooms can process the equivalent of 22,444 boxes per day because in order to lower the fruit temperature the air force unit needs around 2 to 3 hours. Once the fruit reaches the desired temperature the cold rooms have the capacity to hold 35,000 boxes at once. At full capacity, there is no cooling of warm fruit and in this case and the cold room plays the role of a refrigerated warehouse.

Cold Room No. 1 has a 15-ton storage capacity ( 72m²), and is powered by 2 Tecumseh (USA) CK-99301-16 units with 10 HP motors. Cold Room No. 2 is capable of storing 35 tons of fruit ( 87m²) and is powered by 2 Copeland (USA) DS10H2 motors and a Copeland (USA) DS15H2 motor. Cold Room No. 3 has a 40-ton storage capacity ( 135m²) and is powered by 2 Copeland ( USA ) DS15L2 motors and a Tecumseh (USA) AN133ST-047-3 unit. Packaging

Packaging is made manually. The fruit is waxed by the same operators that place the brand sticker, mark the boxes and place them in the cold rooms at a temperature of 10 ° C until shipment in refrigerated containers.

Mangos enter this forced air coolers to complete the rigor of the post-harvest handling process. Air humidifiers in every cold room keep the fruit in ideal condition