Chapters 8.37: Difference between revisions

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(Created page with "<div> <div class="title"><h3>8.37-Sweet Potato Value Addition</h3><br><h3 class="ch-owner">Alex Roberts, University of Guelph, Canada </h3></div> <div class="hero-img-2"> 300px <p>Suggested citation for this chapter.</p> <p>Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p> <h3 class="title-bg">Introduction</h3>...")
 
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  <div class="title"><h3>8.37-Sweet Potato Value Addition</h3><br><h3 class="ch-owner">Alex Roberts, University of Guelph, Canada </h3></div>
  <div class="title"><h3>8.37-Mango Value Addition for Indian Farmers</h3><br><h3 class="ch-owner">Emma Keesmaat , University of Guelph, Canada </h3></div>
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<p>Suggested citation for this chapter.</p>
<p>Suggested citation for this chapter.</p>
<p>Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>
<p>Keesmaat,E. (2022) Mango Value Addition for Indian Farmers,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>
       <h3 class="title-bg">Introduction</h3>
       <h3 class="title-bg">Background </h3>
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           <P>Sweet potato is a widely grown root crop ( Business Diary, 2017); its large, starchy, sweet-tasting, tuberous roots compose a nutritious vegetable. The young leaves and shoots are sometimes eaten as greens (ActionAid, 2015). Over 95% of the global sweet potato crop is produced in developing countries. More than 130 million tons are produced per year, with China producing about 80% of it (ActionAid, 2015). Sweet potato is rich in carbohydrates, phosphorus, and an excellent source of Vitamins A, B and C (Business Diary, 2017). It is known to lower cholesterol with curative effects for constipation and stomach stress. Value addition from sweet potatoes has become an increasing topic in the food world today as it has endless uses and all of the plant can be used as food for humans or feed for livestock (Business Diary, 2017). Sweet potatoes are widely becoming a novel root vegetable for functional foods, as it is nutritious and widely accessible (Sweet Potato Knowledge Portal, 2018). Functional foods are described as foods that contribute to an overall healthy body (Sweet Potato Knowledge Portal, 2018).</p>
           <P>India produces the largest number of mangoes worldwide and has been growing them for over 4000 years (Ballen, 2017), though most mangoes are consumed locally – only 3% are exported (Feedipedia, 2017). India is the leading mango producer worldwide, but a third of the country’s mangoes cannot be sold due to postharvest damage (IDRC, 2017). As the growing season of mango is only about three months (IDRC, 2017), postharvest losses may affect farmers until the next year’s harvest. Through value addition projects, farmers would be able to make a larger profit from the existing harvest. This paper proposes two value addition ideas for mango farmers: making mango nectar/juice, and making powder from the mango seed. Both projects require relatively low levels of labor and materials, as the main deterrent for value addition projects is a lack of labor and machinery (FAO, 2016a). By selling diverse products and promoting the knowledge of nutritional benefits of mango, farmers would be able to increase their profits.</p>
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       <h3 class="title-bg">Wrapping</h3>
       <h3 class="title-bg">Value Addition </h3>
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<p>The simplest value addition ideas would be to wrap sweet potatoes in newspaper in order to limit their exposure to light. Light can accelerate the autooxidation of fats and oils. This is imperative to increase shelf life, as well it can be more attractive to buyers; this can be advertised as offering a longer shelf life then other competitors (FoodSafetySite, 2012). Not wrapping each in their own individual package can lead to mold and harmful bacteria that can age sweet potatoes (FoodSafetySite, 2012). And wrapping each in an individual package would prevent pathogen cross-contamination (Lerner, B. Rosie, 2018). This process can be done extremely fast by hand and would result in a prolonged shelf life. Wrapping may be more expensive and time consuming, however, buying used newspaper or books can be inexpensive. Recycling can also lead to a cleaner environment; this can benefit smallholder farmers who sell what they produce (Knott, S., 2018). However, there is insufficient data on the price difference for wrapped compared to unwrapped sweet potatoes.</p>
 
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<p><b>Mango drinks</b></p>
<p>An effective way for farmers to add value to their mangoes would be to turn it into a nectar or juice. Mango drinks are very easy to make and require few resources. After reading through many mango juice recipes, it is evident that only three ingredients are essential: mangoes, water and sugar or some sort of sweetener. Some of the recipes required the use of a stove to melt the water and sugar together and suggested a blender to soften the mango (Homemade Mango Nectar, 2018). Poverty rates in India have been dropping consistently since the 1990’s, and in 2016, 84% of the population had access to electricity (World Bank, 2018), however this does not guarantee that all farmers will have access to a blender or stove. In cases where electricity is not available, there are still many ways in which juice can be made. Mango flesh can be softened and squeezed out of the peel (Grandma’s Mango Juice In My Village, 2017), or cut up and then squished into a liquid state. All recipes followed a similar process: 1) cut up mangoes into smaller pieces (around 1 inch by 1 inch); 2) either blend mangoes or squish them by hand until they are close to a liquid consistency; 3) boil sugar and water together (skip this step if access to resources are limited); 4) add sugar or sweetener and water to mango paste; 5) stir until blended. Value could be further added by incorporating other fruits into the drink, for example orange-mango juice. Adding citrus juices to the mango drink lowers the pH and makes it thinner for easier drinking (FAO, 2003b). Selling out of a home stand or having access to a local market would likely be the best option in terms of sales, as the drink will not keep long and would need to be sold that day. Expenses would be minimal – containers or cups for the drink, a knife, something to mix the juice in and something to mash mangoes with would be the only tools necessary. All of these can be found on websites like Alibaba.com inexpensively (see below).</p>
<p><b>Mango powder</b></p>
<p>The seed of the mango makes up around 15% of the total weight (Chandru, 2014) – this is often discarded as waste when making mango products. By using the kernel inside of the mango seed, farmers could reduce their waste and create a highly nutritional powder. The kernel inside of the mango seed can be made into a powder for use in cooking/baking to increase nutritional value of the final product (Ashoush, 2011).  The mango kernel contains many necessary nutrients. For every 100 g of kernel powder, there is: 7.53 g protein, 11.45 g fat, 368 mg potassium, 210 mg magnesium, 5.60 mg zinc, 12.40 mg iron, 2.20% crude fibre and more, though the accuracy of these amounts is inconclusive (Chandru, 2014). Incorporating this powder in cooking could help reduce nutrient deficiencies in areas that struggle with undernourishment. The percentage of stunting, wasting and undernourishment in children under 5 in India are all above 20%, with the stunting level at 41% in rural areas – 10% higher than urban areas (National Family Health Survey, 2017). Since the mango powder is full of nutrients and healthy fats, this would be a good product for households to add to any foods. The kernel contains high levels of starch (Yatnatti and Vijayalakshmi, 2018) that could also be useful in thickening soup broths. Making kernel powder is simple: 1) dry the kernels in an oven or in the sun; 2) grind the kernels into a powder [can be done with a mortar and pestle (Gituanja, 2012) or in some sort of mill/blender (Ashoush, 2011)]; 3) using a sieve, separate any big pieces from the powder; 4) package the powder. The powder could be kept for the family to eat or put in animal feed to improve their levels of nutrients as well (Morton, 1987). It could also be sold in local markets or out of a home stand. Depending on the amount of powder made, it may be most beneficial to sell instead of eat as it will not keep forever. Making powder requires more tools than juice – mortar and pestle or something to crush the pieces with, a sieve, an oven or a sterile surface that kernels can be dried on and left in the sun, and containers or bags to put the powder in. All of these can be found on websites such as Alibaba (see below).</p>
<p><b>Nutritional information as value addition</b></p>
<p>Another value addition idea for mangoes is the advertising of its nutritional benefits. Mango fruit contains high levels of antioxidants (Jiang, 2011), while the seed contains necessary nutrients such as fat, protein, fibre, magnesium and more (Chandru, 2014). If farmers are educated about the health benefits of mango, they could detail the benefits on small cards that would be sold with their products, especially in urban areas where there is more consumer income. In areas with vitamin deficiencies, the powder could be targeted to families struggling with malnourishment and help educate people on the benefits of mango. This would also allow farmers to have a specific sales market and could allow them to send their product to other markets or local stores, if transportation is available to do so. The only materials needed to advertise the health benefits would be attractive labels. Glass jars, pens and adhesive labels can be found on Indiamart.com – these are simple yet effective ways to make the product more visibly appealing. To do so, farmers would need a writing utensil and adhesive labels – they can then write or draw on the label, put the label directly on the bag or jar that they are selling, and market the product.</p>
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       <h3 class="title-bg">Labeling</h3>
       <h3 class="title-bg">Critical Analysis  </h3>
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<p>Value addition could be achieved simply by noting the nutrient benefits of processed sweet potato on packaging. For example, baking the potatoes instead of frying or boiling allows for more nutrients to be kept (Dincer, Cuneyt, et al., 2011). Baking a potato only requires cutting then placing onto a sheet in an oven. Labeling can improve sale value/rate, while adding a quick recipe (like baked fries) could add further value. Also, including the nutritional value of sweet potatoes can be beneficial (Sustain, 2007). A study from Miller & Cassady (2015) supports the claim that including nutritious information helps increase the sale of products by increasing the rate of sales, since ‘knowledge-is-power’. This would be best sold to tourists or at markets.</p>  
<p>For both the juice and the powder, access to an oven and blender would be beneficial to speed up the process and reduce labor. In places where there is no access to electricity, more labor will be required to make the products at a commercial scale. If the farmer has no way to dry the seeds other than the sun, this will extend the period it takes to make the powder by days. Some seeds were dried for up to 3 days in the sunlight (Gituanja, 2012). This process can be prolonged by factors such as inconsistent sunlight , high humidity and fluctuation of weather conditions; these factors could result in complications or loss of seeds from outdoor damage (Arora, 2016). Neither of the products will keep for very long, specifically the juice – this could result in greater losses for the farmer if it is not sold as production costs may outweigh sales. The materials needed to effectively produce these products are available online inexpensively (see below), however, this could be a struggle for those with no access to electricity as the materials would need to be ordered through a third party.</p>
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       <h3 class="title-bg">Flour</h3>
       <h3 class="title-bg">How To Get Started</h3>
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<p>Sweet potato root can be used to produce a variety of flours, which would be subsequently used to make breads, pastries and noodles (CIP, 2018). The process of producing flour from sweet potato root is described in full below. The following diagram shows an overview of the process:</p>
<p>There are many videos online that show different, simple ways of making mango juice:</p>
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<p>https://www.youtube.com/watch?v=qoQLOY_3DOA How To Make Pure Mango Juice At Home </p>
<p>The process requires a knife for cutting as well as a mill; mills can be priced as low as $60. A visual step by step process of making flour can be found at https://www.youtube.com/watch?v=GLEbnNnXqMA. This video is particularly useful because it describes the process in Kenya. Sweet potato flour can be used to fortify other flours or to make bread itself. Fortifying other flours with sweet potato flour yielded the best results compared to other white breads made from wheat flour alone (Shan, Shan, et al., 2012). Hence the packaging could advertise that sweet potato fortified bread is healthier and contains more nutrients than traditional flours. Sweet potato flour is sold in Canada at Walmart (https://www.walmart.com/c/kp/potato-flour) for $17.86/Kg, thus a smallholder farmer can mill the roots and sell for a profit.</p>  
<p>https://www.youtube.com/watch?v=CYLs4rdHj3w Grandma’s Mango Juice In My Village </p>
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<p>https://www.youtube.com/watch?v=aeu-ebK50yU How to Make Fresh Mango Juice (Can use water instead of ice)</p>
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<p>http://www.dvo.com/recipe_pages/grilln/Mango_Nectar.php Recipe for Mango Nectar (Gives good idea of ratios for mango, water and sugar)</p>  
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<p><b>Websites that have inexpensive products:</b></p>
      <h3 class="title-bg">Jam</h3>
<p>https://www.indiamart.com/proddetail/self-adhesive-label-15370624197.html Adhesive labels, can be written on and stuck to bags or jars that products are <p>being sold in. Found on Indiamart.com</p>
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<p>https://dir.indiamart.com/impcat/plastic-ball-pen.html Plastic ballpoint pens that can be used to make labels with. Found on Indiamart.com</p>
<p>Sweet potato today can be used to make jams with only a blender (Business Diary, 2017), which the online retailer “Alibaba.com” sells for as little as $11. Blended sweet potato can also lead to value added products such as smoothies, drinks and catsup (Business Diary, 2017). This would help improve sales at road sides and markets.</p>
<p>https://www.indiamart.com/proddetail/mason-glass-jar-16440159588.html Glass jars for selling mango juice in. Found on Indiamart.com</p>
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<p>https://www.alibaba.com/product-detail/Manual-juicer-high-quality-eco-friendly_60542017571.html?spm=a2700.7724838.2017115.1.68282d97GO8AGE Simple hand juicer on Alibaba.com</p>
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<p>https://www.alibaba.com/product-detail/Waterproof-Biodegradable-Small-Ziplock-Bags-Low_60815618402.html?spm=a2700.7724838.2017115.1.3fc0440cBGytVP&s=p</p> <p>Small, biodegradable, waterproof bags that could be used for portioning and selling the powder, also on Alibaba.com </p>
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<p>https://www.indiamart.com/proddetail/stainless-steel-wire-mesh-9098756773.html</p>
      <h3 class="title-bg">Sweet potato skins</h3>
<p>A re-usable, mesh filter for filtering kernel powder. Found on Indiamart.com</p>
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<p>Farmers and consumers can use the whole tuber to maximize profits. As already noted, the root can be used to create flour for human consumption or can be sold as livestock feed ( CIP, 2018). The outer layer of the tuber, instead of being thrown away, contains many useful nutrients and protein which could be added to smoothies, jams, or drinks (Allrecipes, 2018). As stated before a blender can cost as low as $11 on Alibaba.com. Additionally, sweet potato skins can also be baked (Allrecipes, 2018).</p>
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      <h3 class="title-bg">Baked sweet potatoes</h3>
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<p>There is another popular value addition from sweet potatoes which serves as a healthy alternative to white fleshed potatoes. Sweet potatoes (baked, fried, boiled) are considered as a novel source for natural health promoting compounds (beta-carotene and anthocyanins) for the functional food market (Bovell et al., 2017). Boiling sweet potatoes result in a loss in carotenoids and other important vitamins and minerals (Gehse, Saskia, et al.), hence baking is an alternative. Baking is done in an oven, which can cost as little as $60 on Alibaba, or using rocks or clay. For the latter, a tutorial can be found at https://www.youtube.com/watch?v=z_OUaJVHnF0. Baking opens up new markets, such as to tourists or at local markets.</p>
 
<p>In conclusion, there is an abundance of value addition ideas for sweet potato smallholder farmers, and there are still more to be discovered with research. Most of these products are realistic for smallholder farmers to implement.</p>
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       <h3 class="title-bg">References </h3>
       <h3 class="title-bg">References </h3>
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  <p>1. ActionAid. (2015). What is a small holder farmer? Retrieved from http://actionaid.org/australia/2015/06/smallholderfarmers101</p>
  <p>1. Ashoush, I.S., Gadallah, M.G.E. (2011). Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit. World Journal of Dairy & Food Sciences, 6, 35-42. Retrieved from https://www.researchgate.net/profile/Ihab_Ashoush/publication/258245419_Utilization_of_Mango_Peels_and_Seed_Kernels_Powders_as_Sources_of_Phytochemicals_in_Biscuit/links/0deec5279453f8da0b000000/Utilization-of-Mango-Peels-and-Seed-Kernels-Powders-as-Sources-of-Phytochemicals-in-Biscuit.pdf </p>
 
<p>2. Arora, A., Banerjee, J., MacFarlane, D., Patti, A. F., Singh, R., Vijayaraghavan. (2016). Effect Of Drying Methods And Extraction Time-Temperature Regime On Mango Kernel Lipids. International Journal of Food and Nutritional Science 3(1): 229-338.</p>
<p>2. Bovell, B. Adelia C. (2007) Sweet Potato: A Review of Its Past, Present, and Future Role in Human Nutrition. Advances in Food and Nutrition Research, 7, 1–59, doi:10.1016/s1043-4526(06)52001-7.</p>
<p>3. Retrieved from https://www.ommegaonline.org/article-details/Effect-Of-Drying-Methods-And-Extraction-Time-Temperature-Regime-On-Mango-Kernel-Lipids--/780</p>  
 
<p>4. Baloch, M. K., Bibi, F., Jilani, M. S. (2011). Quality and shelf life of mango (Mangifera india L.) fruit: As affected by cooling at harvest time. Scientia Horticulturae, 130(3), 642-646. Retrieved from https://ac-els-cdn-com.subzero.lib.uoguelph.ca/S0304423811004286/1-s2.0-S0304423811004286-main.pdf?_tid=0608bf21-7c67-44d2-9f38-d02a63b68ccc&acdnat=1538535801_1460d30b88e77f2fbccd60426f2aa0b0</p>  
<p>3. Describe the different ways that food spoils. (2012). Retrieved from http://www.foodsafetysite.com/educators/competencies/general/microbiology/mic6.html</p>
<p>5. Ballen, F., Evans, E., Siddiq, M. (2017). Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition. John Wiley & Sons. Oxford, U.K. Retrieved from https://books.google.ca/books?hl=en&lr=&id=pU8nDwAAQBAJ&oi=fnd&pg=PA1&dq=mango+production&ots=qyueqF1frV&sig=UuiR_5_IVq5srD04cSjrpEYl5-4#v=onepage&q=mango%20production&f=false</p>
 
<p>6. Chandru, R., Vijayalakshmi, D., Yatanatti, S. (2014). Processing and Nutritive Value of Mango Seed Kernel Flour. Current Research in Nutrition and Food Science, 2, 170-175. Retrieved from file:///C:/Users/Emma/Downloads/vol2_no3_170-175.pdf https://www.foodandnutritionjournal.org/volume2number3/processing-and-nutritive-value-of-mango-seed-kernel-flour/ </p>
<p>4. Dincer, Cuneyt, et al. (2011) Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea Batatas (L.) Lam.] Cultivars. Plant Foods for Human Nutrition, 66 (4), 341-347. doi:10.1007/s11130-011-0262-0.</p>
<p>7. Yatnatti, S. and Vijayalakshmi D (2018). Study of Soup Mix Incorporated with Starch Extract from Mango “Mangiferaindica” Seed Kernels. Current Research in Nutrition and Food Science. 6(3). Retrieved from http://www.foodandnutritionjournal.org/volume6number3/study-of-soup-mix-incorporated-with-starch-extract-from-mangomangiferaindicaseed-kernels/</p>
 
<p>8. Desi Kitchen. (2017). Grandma’s Mango Juice In My Village. Retrieved from https://www.youtube.com/watch?v=CYLs4rdHj3w </p>
<p>5. Gehse, Saskia, et al. (2018) Determination of the Effect of Boiling on the Bioavailability of Carotenoids in Vegetables Using Resonance Raman Spectroscopy. Laser Physics, 28(10), 105602. doi:10.1088/1555-6611/aad1b4.</p>
<p>9. FAO, a. (2016). Food loss analysis: causes and solutions – Case study on the mango value chain in the Republic of India. Rome. Retrieved from http://www.fao.org/3/bu688en/BU688EN.pdf</p>  
 
<p>10. FAO, b. (2003). Tropical Fruits. Medium-term prospects for agricultural commodities. Retrieved from
<p>6. Knott, S. (2018, March 22). One of Africa's most promising cities has a trash problem. Retrieved from https://qz.com/africa/1229079/ghana-the-worlds-fastest-growing-economy-has-a-trash-problem/</p>
http://www.fao.org/docrep/006/y5143e/y5143e1a.htm</p>  
 
<p>11. Feedipedia. (2017). Mango (Mangifera indica) fruit and by-products. Retrieved from https://www.feedipedia.org/node/516</p>  
<p>7. Sweet Potato Knowledge Portal, www.sweetpotatoknowledge.org/files/presentation-12-low-cost-technologies-value-addition-orange-fleshed-sweetpotato-smallholder-farmers-western-kenya/.</p>  
<p>12. Gituanja, S., Mahungu, S., Muchiri, D. (2012). Studies on Mango (Mangifera indica) Kernel Fat of Some Kenyan Varieties on Meru. Journal of the American Oil Chemists’ Society, 89(9), 1567-1575. Retrieved from https://link.springer.com/content/pdf/10.1007%2Fs11746-012-2054-6.pdf</p>  
 
<p>13. Homemade Mango Nectar. (2018). Retrieved from https://www.kawalingpinoy.com/mango-nectar/</p>  
<p>8. Lerner, B. Rosie. “Time to Harvest Sweet Potatoes.” Purdue Extension - Purdue University, 21 Sept. 2018, http://extension.purdue.edu/article/30787.</p>
<p>14. International Development Research Centre. (2017). The mango-saving molecule. Retrieved from https://www.idrc.ca/en/stories/mango-saving-molecule</p>  
 
<p>15. Jiang, Y., Sivakumar, D., Yahia, E.M. (2011). Maintaining mango (Mangifera indica L.) fruit quality during the export chain. Food Research International, 44(5), p1254-1263. Retrieved from https://ac-els-cdn-com.subzero.lib.uoguelph.ca/S0963996910004552/1-s2.0-S0963996910004552-main.pdf?_tid=c0c10fb5-67ae-468f-8e7b-94788fbc0689&acdnat=1538530700_b4248f0ca5d0c40a704725e1c9eed44a</p>  
<p>9. Miller, L. M., & Cassady, D. L. (2015). The effects of nutrition knowledge on food label use. A review of the literature. Appetite, 92, 207-216. doi:10.1016/j.appet.2015.05.029</p>
<p>16. Morton, J. (1987). Mango. In Fruits of Warm Climates. p221-239. Miami, FL. Retrieved from https://hort.purdue.edu/newcrop/morton/mango_ars.html#Keeping%20Quality%20and%20Storage</p>  
 
<p>17. Ministry of Health and Family Welfare. (2017). National Family Health Survey. Government of India. p293. Retrieved from http://rchiips.org/NFHS/NFHS-4Reports/India.pdf </p>
<p>10. Obi, L. “15 Ways You Can Add Value to Potatoes for More Money.” Daily Nation, 30 Sept. 2016, www.nation.co.ke/business/seedsofgold/ways-you-can-add-value-to-potatoes-for-more-money/2301238-3400418-e4g4ul/index.html. (cite as Obi, 2016)</p>
<p>18. World Bank (2018). India. Retrieved from https://data.worldbank.org/country/india?view=chart</p>
 
<p>11. Old Farmer's Almanac. (2018). Growing Sweet Potatoes. Retrieved November 29, 2018, from https://www.almanac.com/plant/sweet-potatoes</p>
 
<p>12. Shan, S., et al. (2012) Physicochemical Properties And Salted Noodle-Making Quality Of Purple Sweet Potato Flour And Wheat Flour Blends. Journal of Food Processing and Preservation, 37 (5) 709-716, doi:10.1111/j.1745-4549.2012.00686.x.</p>
 
<p>13. Sustain (2007). How can improved food labelling contribute to a healthy and sustainable food system? Retrieved from https://www.sustainweb.org/publications/how_can_improved_food_labelling_contribute/</p>
 
<p>14. “Sweet Potato Recipes.” Allrecipes, www.allrecipes.com/recipes/1094/fruits-and-vegetables/vegetables/sweet-potato/.</p>  
 
<p>15. “Sweet Potato Processing and Uses.” International Potato Center (CIP), cipotato.org/crops/sweetpotato/sweet-potato-processing-and-uses/.</p>
 
<p>16. “Value-Added Products from Sweet Potato.” Business Diary PH, Business Diary Ph, 8 Dec. 2017, businessdiary.com.ph/6427/value-added-products-sweet-potato/.</p>  
 
<p>17. Victoria Grain Mill - Corona Style. (n.d.). Retrieved from https://torontobrewing.ca/products/victoria-grain-mill-corona-style?variant=32012717379&utm_campaign=gs-2018-10-07&utm_source=google&utm_medium=smart_campaign&gclid=Cj0KCQiA8_PfBRC3ARIsAOzJ2uofbhQoD5PPMrJmemx2diMDGAHWGcxHijD9bGs-mKJ4GkNSNI9sHm8aAkNGEALw_wcB</p>

Latest revision as of 12:24, 7 July 2022

8.37-Mango Value Addition for Indian Farmers


Emma Keesmaat , University of Guelph, Canada

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Suggested citation for this chapter.

Keesmaat,E. (2022) Mango Value Addition for Indian Farmers,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org

Background

India produces the largest number of mangoes worldwide and has been growing them for over 4000 years (Ballen, 2017), though most mangoes are consumed locally – only 3% are exported (Feedipedia, 2017). India is the leading mango producer worldwide, but a third of the country’s mangoes cannot be sold due to postharvest damage (IDRC, 2017). As the growing season of mango is only about three months (IDRC, 2017), postharvest losses may affect farmers until the next year’s harvest. Through value addition projects, farmers would be able to make a larger profit from the existing harvest. This paper proposes two value addition ideas for mango farmers: making mango nectar/juice, and making powder from the mango seed. Both projects require relatively low levels of labor and materials, as the main deterrent for value addition projects is a lack of labor and machinery (FAO, 2016a). By selling diverse products and promoting the knowledge of nutritional benefits of mango, farmers would be able to increase their profits.

Value Addition

Mango drinks

An effective way for farmers to add value to their mangoes would be to turn it into a nectar or juice. Mango drinks are very easy to make and require few resources. After reading through many mango juice recipes, it is evident that only three ingredients are essential: mangoes, water and sugar or some sort of sweetener. Some of the recipes required the use of a stove to melt the water and sugar together and suggested a blender to soften the mango (Homemade Mango Nectar, 2018). Poverty rates in India have been dropping consistently since the 1990’s, and in 2016, 84% of the population had access to electricity (World Bank, 2018), however this does not guarantee that all farmers will have access to a blender or stove. In cases where electricity is not available, there are still many ways in which juice can be made. Mango flesh can be softened and squeezed out of the peel (Grandma’s Mango Juice In My Village, 2017), or cut up and then squished into a liquid state. All recipes followed a similar process: 1) cut up mangoes into smaller pieces (around 1 inch by 1 inch); 2) either blend mangoes or squish them by hand until they are close to a liquid consistency; 3) boil sugar and water together (skip this step if access to resources are limited); 4) add sugar or sweetener and water to mango paste; 5) stir until blended. Value could be further added by incorporating other fruits into the drink, for example orange-mango juice. Adding citrus juices to the mango drink lowers the pH and makes it thinner for easier drinking (FAO, 2003b). Selling out of a home stand or having access to a local market would likely be the best option in terms of sales, as the drink will not keep long and would need to be sold that day. Expenses would be minimal – containers or cups for the drink, a knife, something to mix the juice in and something to mash mangoes with would be the only tools necessary. All of these can be found on websites like Alibaba.com inexpensively (see below).

Mango powder

The seed of the mango makes up around 15% of the total weight (Chandru, 2014) – this is often discarded as waste when making mango products. By using the kernel inside of the mango seed, farmers could reduce their waste and create a highly nutritional powder. The kernel inside of the mango seed can be made into a powder for use in cooking/baking to increase nutritional value of the final product (Ashoush, 2011). The mango kernel contains many necessary nutrients. For every 100 g of kernel powder, there is: 7.53 g protein, 11.45 g fat, 368 mg potassium, 210 mg magnesium, 5.60 mg zinc, 12.40 mg iron, 2.20% crude fibre and more, though the accuracy of these amounts is inconclusive (Chandru, 2014). Incorporating this powder in cooking could help reduce nutrient deficiencies in areas that struggle with undernourishment. The percentage of stunting, wasting and undernourishment in children under 5 in India are all above 20%, with the stunting level at 41% in rural areas – 10% higher than urban areas (National Family Health Survey, 2017). Since the mango powder is full of nutrients and healthy fats, this would be a good product for households to add to any foods. The kernel contains high levels of starch (Yatnatti and Vijayalakshmi, 2018) that could also be useful in thickening soup broths. Making kernel powder is simple: 1) dry the kernels in an oven or in the sun; 2) grind the kernels into a powder [can be done with a mortar and pestle (Gituanja, 2012) or in some sort of mill/blender (Ashoush, 2011)]; 3) using a sieve, separate any big pieces from the powder; 4) package the powder. The powder could be kept for the family to eat or put in animal feed to improve their levels of nutrients as well (Morton, 1987). It could also be sold in local markets or out of a home stand. Depending on the amount of powder made, it may be most beneficial to sell instead of eat as it will not keep forever. Making powder requires more tools than juice – mortar and pestle or something to crush the pieces with, a sieve, an oven or a sterile surface that kernels can be dried on and left in the sun, and containers or bags to put the powder in. All of these can be found on websites such as Alibaba (see below).

Nutritional information as value addition

Another value addition idea for mangoes is the advertising of its nutritional benefits. Mango fruit contains high levels of antioxidants (Jiang, 2011), while the seed contains necessary nutrients such as fat, protein, fibre, magnesium and more (Chandru, 2014). If farmers are educated about the health benefits of mango, they could detail the benefits on small cards that would be sold with their products, especially in urban areas where there is more consumer income. In areas with vitamin deficiencies, the powder could be targeted to families struggling with malnourishment and help educate people on the benefits of mango. This would also allow farmers to have a specific sales market and could allow them to send their product to other markets or local stores, if transportation is available to do so. The only materials needed to advertise the health benefits would be attractive labels. Glass jars, pens and adhesive labels can be found on Indiamart.com – these are simple yet effective ways to make the product more visibly appealing. To do so, farmers would need a writing utensil and adhesive labels – they can then write or draw on the label, put the label directly on the bag or jar that they are selling, and market the product.

Critical Analysis

For both the juice and the powder, access to an oven and blender would be beneficial to speed up the process and reduce labor. In places where there is no access to electricity, more labor will be required to make the products at a commercial scale. If the farmer has no way to dry the seeds other than the sun, this will extend the period it takes to make the powder by days. Some seeds were dried for up to 3 days in the sunlight (Gituanja, 2012). This process can be prolonged by factors such as inconsistent sunlight , high humidity and fluctuation of weather conditions; these factors could result in complications or loss of seeds from outdoor damage (Arora, 2016). Neither of the products will keep for very long, specifically the juice – this could result in greater losses for the farmer if it is not sold as production costs may outweigh sales. The materials needed to effectively produce these products are available online inexpensively (see below), however, this could be a struggle for those with no access to electricity as the materials would need to be ordered through a third party.

How To Get Started

There are many videos online that show different, simple ways of making mango juice:

https://www.youtube.com/watch?v=qoQLOY_3DOA How To Make Pure Mango Juice At Home

https://www.youtube.com/watch?v=CYLs4rdHj3w Grandma’s Mango Juice In My Village

https://www.youtube.com/watch?v=aeu-ebK50yU How to Make Fresh Mango Juice (Can use water instead of ice)

http://www.dvo.com/recipe_pages/grilln/Mango_Nectar.php Recipe for Mango Nectar (Gives good idea of ratios for mango, water and sugar)

Websites that have inexpensive products:

https://www.indiamart.com/proddetail/self-adhesive-label-15370624197.html Adhesive labels, can be written on and stuck to bags or jars that products are

being sold in. Found on Indiamart.com

https://dir.indiamart.com/impcat/plastic-ball-pen.html Plastic ballpoint pens that can be used to make labels with. Found on Indiamart.com

https://www.indiamart.com/proddetail/mason-glass-jar-16440159588.html Glass jars for selling mango juice in. Found on Indiamart.com

https://www.alibaba.com/product-detail/Manual-juicer-high-quality-eco-friendly_60542017571.html?spm=a2700.7724838.2017115.1.68282d97GO8AGE Simple hand juicer on Alibaba.com

https://www.alibaba.com/product-detail/Waterproof-Biodegradable-Small-Ziplock-Bags-Low_60815618402.html?spm=a2700.7724838.2017115.1.3fc0440cBGytVP&s=p

Small, biodegradable, waterproof bags that could be used for portioning and selling the powder, also on Alibaba.com

https://www.indiamart.com/proddetail/stainless-steel-wire-mesh-9098756773.html

A re-usable, mesh filter for filtering kernel powder. Found on Indiamart.com

References

1. Ashoush, I.S., Gadallah, M.G.E. (2011). Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit. World Journal of Dairy & Food Sciences, 6, 35-42. Retrieved from https://www.researchgate.net/profile/Ihab_Ashoush/publication/258245419_Utilization_of_Mango_Peels_and_Seed_Kernels_Powders_as_Sources_of_Phytochemicals_in_Biscuit/links/0deec5279453f8da0b000000/Utilization-of-Mango-Peels-and-Seed-Kernels-Powders-as-Sources-of-Phytochemicals-in-Biscuit.pdf

2. Arora, A., Banerjee, J., MacFarlane, D., Patti, A. F., Singh, R., Vijayaraghavan. (2016). Effect Of Drying Methods And Extraction Time-Temperature Regime On Mango Kernel Lipids. International Journal of Food and Nutritional Science 3(1): 229-338.

3. Retrieved from https://www.ommegaonline.org/article-details/Effect-Of-Drying-Methods-And-Extraction-Time-Temperature-Regime-On-Mango-Kernel-Lipids--/780

4. Baloch, M. K., Bibi, F., Jilani, M. S. (2011). Quality and shelf life of mango (Mangifera india L.) fruit: As affected by cooling at harvest time. Scientia Horticulturae, 130(3), 642-646. Retrieved from https://ac-els-cdn-com.subzero.lib.uoguelph.ca/S0304423811004286/1-s2.0-S0304423811004286-main.pdf?_tid=0608bf21-7c67-44d2-9f38-d02a63b68ccc&acdnat=1538535801_1460d30b88e77f2fbccd60426f2aa0b0

5. Ballen, F., Evans, E., Siddiq, M. (2017). Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition. John Wiley & Sons. Oxford, U.K. Retrieved from https://books.google.ca/books?hl=en&lr=&id=pU8nDwAAQBAJ&oi=fnd&pg=PA1&dq=mango+production&ots=qyueqF1frV&sig=UuiR_5_IVq5srD04cSjrpEYl5-4#v=onepage&q=mango%20production&f=false

6. Chandru, R., Vijayalakshmi, D., Yatanatti, S. (2014). Processing and Nutritive Value of Mango Seed Kernel Flour. Current Research in Nutrition and Food Science, 2, 170-175. Retrieved from file:///C:/Users/Emma/Downloads/vol2_no3_170-175.pdf https://www.foodandnutritionjournal.org/volume2number3/processing-and-nutritive-value-of-mango-seed-kernel-flour/

7. Yatnatti, S. and Vijayalakshmi D (2018). Study of Soup Mix Incorporated with Starch Extract from Mango “Mangiferaindica” Seed Kernels. Current Research in Nutrition and Food Science. 6(3). Retrieved from http://www.foodandnutritionjournal.org/volume6number3/study-of-soup-mix-incorporated-with-starch-extract-from-mangomangiferaindicaseed-kernels/

8. Desi Kitchen. (2017). Grandma’s Mango Juice In My Village. Retrieved from https://www.youtube.com/watch?v=CYLs4rdHj3w

9. FAO, a. (2016). Food loss analysis: causes and solutions – Case study on the mango value chain in the Republic of India. Rome. Retrieved from http://www.fao.org/3/bu688en/BU688EN.pdf

10. FAO, b. (2003). Tropical Fruits. Medium-term prospects for agricultural commodities. Retrieved from http://www.fao.org/docrep/006/y5143e/y5143e1a.htm

11. Feedipedia. (2017). Mango (Mangifera indica) fruit and by-products. Retrieved from https://www.feedipedia.org/node/516

12. Gituanja, S., Mahungu, S., Muchiri, D. (2012). Studies on Mango (Mangifera indica) Kernel Fat of Some Kenyan Varieties on Meru. Journal of the American Oil Chemists’ Society, 89(9), 1567-1575. Retrieved from https://link.springer.com/content/pdf/10.1007%2Fs11746-012-2054-6.pdf

13. Homemade Mango Nectar. (2018). Retrieved from https://www.kawalingpinoy.com/mango-nectar/

14. International Development Research Centre. (2017). The mango-saving molecule. Retrieved from https://www.idrc.ca/en/stories/mango-saving-molecule

15. Jiang, Y., Sivakumar, D., Yahia, E.M. (2011). Maintaining mango (Mangifera indica L.) fruit quality during the export chain. Food Research International, 44(5), p1254-1263. Retrieved from https://ac-els-cdn-com.subzero.lib.uoguelph.ca/S0963996910004552/1-s2.0-S0963996910004552-main.pdf?_tid=c0c10fb5-67ae-468f-8e7b-94788fbc0689&acdnat=1538530700_b4248f0ca5d0c40a704725e1c9eed44a

16. Morton, J. (1987). Mango. In Fruits of Warm Climates. p221-239. Miami, FL. Retrieved from https://hort.purdue.edu/newcrop/morton/mango_ars.html#Keeping%20Quality%20and%20Storage

17. Ministry of Health and Family Welfare. (2017). National Family Health Survey. Government of India. p293. Retrieved from http://rchiips.org/NFHS/NFHS-4Reports/India.pdf

18. World Bank (2018). India. Retrieved from https://data.worldbank.org/country/india?view=chart

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