Its popularity on restaurant menus has helped to introduce U.S. consumers to the amazingly versatile mango. Foodservice operators often help to either start or promote food trends that can translate to in-home food choices. As a young commodity board, the NMB will be further developing our foodservice program and plan, as we learn more about the opportunities, and get our other programs firmly underway.

One of our challenges is to better understand the mango forms that are most often used in foodservice. Whole mango, along with fresh-cut, IQF (individually quick frozen), dried, puree and juice are all used in restaurants. And the mangos are often processed outside the U.S. Because the NMB is funded by assessments on fresh mangos only, we must proceed cautiously to ensure that the industry members who pay the assessments ultimately benefit from our efforts.

NMB Foodservice Highlights

Although our foodservice program is at a very early stage, we still have highlights to share - and more success stories coming soon.

P.F. Chang's Seeks Mango Wisdom
Late in 2006, the NMB learned that P.F. Chang's, a national chain of high-end chain of Chinese restaurants, was interested in adding a mango item to their menu. We arranged for three of their regional chefs, along with fonder Philip Chiang, to spend a day with Chef Allen in the kitchen of Chef Allen's in South Florida. Click here to see the full story.