MMSUís outstanding mango varieties liked by local buyers

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FRUITS of the nine outstanding mango cultivars produced by MMSU are highly appreciated because of their taste and agronomic characteristics.

The fruit varieties were displayed during the 16th National Mango Festival at the  Eton Centris Walk in Quezon City last May 12-14. These include: MMSU Gold (NSIC 1997 Mn 01), Corsino (NSIC 2005 Mn 08), Prima (NSIC 2005 Mn 04), Sufaida, Haden, Nandoc-mai, Mapuliho, Katchamita, and Pahutan. All the varieties, save for MMSU Gold, are best eaten as green mango dipped in shrimp “bagoong.”

MMSU Gold won the Best Mango Selection in 1995 and, after two years of evaluation, was registered with the National Seed Industry Council (NSIC) as a new variety. It is a heavy yielder with medium to large fruits averaging 288 grams each. The fruit is thin-seeded, very sweet and juicy with smooth and firm flesh texture. When ripe, it has yellow skin and flesh color. It has an average brix content of 18 percent and has a 74.13 percent edible portion. Brix is a measurement used to determine sweetness in fruits.

Mass propagation is now being done at the MMSU central nursery to meet the increasing demand for quality planting materials of MMSU Gold in the Ilocos region

On the other hand, the Prima Mango’s mother tree is owned by Dr. Prima Fe Franco, MMSU Officer in Charge, and is found in Sinait, Ilocos Sur. Its round fruits each weigh an average of 736 grams and has a length of 130 mm. Its seed only weighs about 50.70 grams and its sweetness reaches 13 degrees brix.

The university’s participation in the exhibit was part of the continuing drive to provide mango growers, exporters, importers, researchers, and enthusiasts a unique opportunity to learn about the different varieties of mango that are produced locally and abroad. Topics include production, mango farming technology, quality-by-products, health benefits, global marketing, and profitability.

Spearheaded by the AANI Mango Industry Association (AMIA), the festival’s theme was, “The Different Varieties of Mango in the World.” This year’s remarkable experience was highlighted by the conduct of various activities such as series of trainings on mango production and processing aimed at increasing the awareness and knowledge of various stakeholders on the recent development of the mango industry in the country. There was also product tasting and sale, and informative activities on agricultural equipment and materials. There were around 60 trade and retail booths set up in the festival. (By. Mercy R. Gaño)

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