Gandhinagar, May 24: The aroma of Gujarat’s Kesar and Hapus mangoes fills the cargo area at London’s Heathrow Airport, bringing immense pride to importers like Digvijay Singh Gohil. He expressed that for the Gujaratis and Indians residing in London, Leicester, and Birmingham, these mangoes are more than just a fruit; they evoke sweet memories of their homeland. People are willing to pay a premium for them, and now even Europeans have developed a taste for ‘Indian mangoes.’
Gohil noted that while various mango varieties exist worldwide, Kesar mangoes from Gujarat and Hapus from Maharashtra remain the favorites among both locals and foreigners. The demand for Kesar mangoes is particularly high. The unique aroma and sweetness of Kesar and Hapus mangoes cannot be found anywhere else globally. Although mangoes from South American countries like Brazil and Peru may look appealing, their taste is often bland compared to India’s Kesar mango, hailed as the ‘king of flavors.’
The export of these mangoes is conducted only after processing in APEDA (Agricultural and Processed Food Products Export Development Authority) certified orchards and pack houses. Samir Saparia, owner of the APEDA-certified Kunj Cold Ware Solution pack house in Rajkot, shared that they process mangoes for export to the USA, England, UAE, Australia, and European and Gulf countries based on demand.
For exports to the USA, they employ a special hot water treatment that has received excellent feedback. In addition to hot water treatment, mangoes destined for England and Canada undergo a ripening process before packing. They process Kesar, Rajapuri, and Alphonso (Hapus) mangoes, sourcing Kesar mangoes from Junagadh, Talala, and Kutch, while Rajapuri mangoes come from Valsad.
The journey of mangoes from the orchard to becoming a ‘global product’ is fascinating. The first step is de-sapping, where ripe mangoes are brought to the pack house and placed upside down on a special conveyor belt or tray to drain the sap, preventing discoloration and spoilage.
Next is the hot water treatment, where green mangoes are submerged in water heated to 48 to 52 degrees Celsius for about 10 minutes. This process eliminates ‘anthracnose’ (a disease causing black spots on mangoes) and fungi that cause decay, while also killing fruit fly eggs and larvae. The heat activates natural ethylene gas inside the mangoes, ensuring they ripen uniformly.
Following this, hydro-cooling is performed, where mangoes are placed in cold water at 10 to 15 degrees Celsius for 10 minutes. They are then air-dried thoroughly. This cooling slows the respiration rate of the mangoes, allowing them to stay fresh longer, with firm skins and an attractive yellow color once ripe.
Samir Saparia emphasized, “When the product is robust and supported by modern technology, it can gain prestige worldwide. Kesar mangoes from Gir orchards have now become a global brand.”
Farmers can directly export mangoes through Farmer Producer Organizations (FPOs), earning in dollars and pounds. If farmers form groups or FPOs for uniform production and export, they can receive various subsidies and assistance from the government. Saparia assured that help and guidance would be provided to farmers who need it.
According to exporters, not only mangoes but also premium vegetables from Gujarat, such as G-4 chili, okra, bitter gourd, ridge gourd, and snake gourd, are set to be sent to foreign markets following the 2026 monsoon, starting in September.
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