MANGO PRODUCTION BEST PRACTICES
PUMP UP MANGO SALES
Implementing best practices for handling and merchandising can pump up your mango sales. The Mango Handling and Ripening Protocol provides complete guidance and best practices for handling and merchandising mangos at retail.
MANGO HANDLING AT THE WAREHOUSE
- Move fruit directly to cold storage of 54-60° F at receiving
- NEVER store whole mangos below 50° F
- Maintain relative humidity at 90-95%
- Scrub ethylene from cold room or do one fresh air exchange each day
- Minimize exposure to extreme hot or cold temperatures during loading and unloading
- Outgoing trucks should be pre-cooled, but not below 50° F
MANGO HANDLING AT RETAIL
- Store whole mangos at 54-60° F, NEVER below 50° F
- If stored at room temperature, order mangos more frequently
- Display whole mangos at room temperature, NEVER in refrigeration
- Inspect displays regularly and remove shriveled or injured fruit immediately
- Build big displays. Mangos make up more than 40% of tropical fruit sales, so give them plenty of space
- Bring displays up front. Mangos are often an impulse buy for shoppers
- Move mangos out of tropicals and display next to seasonal fruit, such as stone fruit during summer or citrus during winter
- Avoid bruising by not using wicker baskets or stacking fruit too high. Delicious ripe mangos are tender
- Don’t refrigerate mangos at the store, not on display and not in the back room. Mangos will get chill damaged below 54 degrees F
- Educate shoppers about mangos through POS materials and trained associates in the produce department.
A summer 2015 store display test showed that merchandising mangos adjacent to stone fruit had a 45% net impact on mango volume and dollars, compared to the control panel, in which mangos were displayed in the tropicals set.