Mango (Mangifera Indica, Linn), a member of the Anacardiaceae family, is widely grown in the tropical and subtropical regions of the world for its delicious and irresistible fruit. What the apple is for the temperate region, mango is for the topical and subtropical areas. Thus it is often termed ‘the apple of the tropics.’

Mango requires a frost-free climate and rich, fertile soil; given its ideal conditions, a mango tree, we are told, can survive for more than a hundred years and still bear that unique fruit which has no rival in colour, flavour, fragrance and taste. Indeed, in our part of the world mangoes are revered as the ‘king of fruit’ and the melodious ‘coo’ of the koel is a signal for millions of mango lovers to plan mango parties and mango festivals. Choicest mango varieties are presented to friends, relations and even to the foreign dignitaries, who have developed a taste for this delicacy.

Mango is propagated by seed and also by grafting which results in ‘qalmi’ mangoes that have a unique flavour and mouth watering taste. Indeed, Pakistani mangoes are believed to be the best in the world. According to the international Food and Agriculture Organisation (FAO), during the year 2007, Pakistan ranked as the fifth producer of mangoes in the world, following India, China, Mexico and Thailand.

In Pakistan, Punjab is the major producer of quality mangoes followed by Sindh, Khyber Pakhtoonkhwa and Balochistan. Pakistan’s Sindhri mango (from Sindh), and Chaunsa and Anwar Ratol (from Punjab) are famous all over the world. Other mangoes from Pakistan are: Alphanzo, Benganpali, Dasehri, Fajri, Langra and Samar Bahisht.

In 2008-2009, Pakistan’s annual production of mangoes was 1,727,932 tonnes of which 73,437,152kgs were exported. We have the honour of exporting mangoes to over 40 countries including Afghanistan, Bahrain, Belgium, Canada, Denmark, France, Germany, Greece, Iran, Italy, Kuwait, Netherlands, Saudi Arabia, UAE and the United Kingdom. Nutritionally, mango provides energy, carbohydrates, dietary fibre, fat, protein, vitamin A, beta-carotene, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin C, calcium, iron, magnesium, phosphorous, potassium, and zinc in variable amounts. The peel contains pigments that are believed to have antioxidant properties. Mango flowers, leaves and fruit (both ripe and unripe) are used to treat hordes of diseases and also form part of many herbal treatments in the eastern system of medicine. The tender leaves are prescribed in diarrhoea and diabetes, the bark of the tree is considered an efficacious remedy in diphtheria. The dried leaves are believed to control diarrhoea and chronic dysentery.

The unripe fruit is anti-scorbutic; the ripe is considered to have diuretic and laxative properties; some also believe it to be a mild aphrodisiac. Its high calorie content makes it a good source of energy. The gallic acid contained in the peel and leaves is beneficial in haemorrhages. According to the late Hakeem Mohammad Said, a great advocate of herbal medicine, eating jaman after mangoes helps in digestion.

Mangoes are used in a variety of desserts; the sweet pulp flavours ice-cream, cakes, amrus, sherbets, milk-shakes, lassies and squashes and many other delectable goodies. The wood of the mango tree is used to make door-frames, items of crude furniture and agricultural tools in the rural areas. However, for our country, the biggest benefit of mangoes is the foreign exchange they earn.

Luckily, our mango-crop during the last four or five years has shown an upward trend. Problems like pest infestation and diseases can be tackled with the recommended pesticide and a constant vigil is therefore required during the fruiting season. Quality control has to be maintained to meet production and export targets; this can be ensured by following the recommended sanitary and phytosanitary measures to uphold the international quality control standards.