UWT Sales Department is back hosting another post! Today, Capacity Manager Mary Hernandez is showcasing her product knowledge and loading expertise for mangos; just in time for the peak Mexico season! Read more on the work Mary is doing to support the success of her customers and carriers.
Originally from India, the delicious mango (magnifera indica), was brought to Mexico in 1775 for the Spanish galleons that regularly crossed back and forth from the Philippines to Acapulco. A century later, they were introduced to the Gulf coast area from the British Antilles through the port of Veracruz.
There are over 1000 varieties worldwide; it has been called the “king of the fruit” around the world with glossy and sweet smelling leaves, delicious texture, fleshy area and a smooth outside skin. Mangos are referred as drupes or “stone fruit”, like peaches and olives. The varieties sold in the U.S. are: Tommy Atkins, Haden, Kent, Ataulfo and Francis.
Once picked and packed, Mexican mangos go global. Mexico is the dominant supplier not only to the U.S., with 66% of the U.S market share, but to the world. In terms of quality, Mexican mangos are the “gold standard”. They have the edge quality-wise and of course the delicious payoff: the extra sweetness and flavor.
Mexico is the biggest exporter of mangos worldwide for several years, being slightly edged out by China. Sinaloa, Nayarit, Jalisco, Michoacán, Veracruz and Chiapas are Mexico’s most important mango and exporting states.
Chart for Mexican mango availability in the United States:
Here are some consumer tips on mango selection, ripening, and nutrition:
- Don’t judge a mango by its color – red does not mean ripe.
- Squeeze gentle to judge ripeness. Inhale the aroma of the mango near the stem end. Does it smell fragrant, fruity, and appetizing? These pleasant scents are signs of ripeness.
- To speed up ripening, place mangos in a paper bag at room temperature.
- Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.
- Mangos benefits: anti-oxidant that protects from cancer, lowers cholesterol, fights against infections; it helps in production of red blood vessels and good for the skin, great source of vitamin E and C.
- You can enjoy it solo, in sorbets, salads, salsas, smoothies, and several other ways that it is worth it to write another blog on this topic (you may see me back for this soon!).
And below, the critical Mango Loading Guidelines we use:
- Temptale recorders must be placed on third pallet from nose and third pallet from tail of trailer.
- Pallets: 20 Pallets
- Approximate weight: 43,000 to 45,000lbs
- Approximate case count: 4300cs
- In-Transit temperature setting: 50F Continuous
- Equipment Specifications: 48/53’ refrigerated trailer
- Typical Lanes: TX to PNW, BC and AB. FL to PNW, BC and AB.
Mexican mangos from our south-of-the-border neighbor move quickly from field to market, in as little as eight hours to 48 to 72 hours which translates into ultra-fresh fruit in your table.
The mango season runs from February until mid-September, and peaking from April to July. At UWT, we ship over several hundred truckloads of mangos per year! Do you want to ship mangos with us? Do you have transportation needs? Email me @ maryh@uwtransportation.com or call me directly at extension 151, I will be happy to introduce you to our program.
