The production of dried mangoes
Dried mango production process illustrated by our photos.
1. Reception of fresh mangoes: The mango producers deliver the raw material to the units. This is the time for the production manager to check the quality and to weigh it with the workers. The basis for a quality dried mango is of course a quality fresh mango.
2. Ripening of the mango: This goes hand in hand with storage. In optimal condition, mangoes should be stored in an airy, covered area and stored in crates. Depending on the variety, it may be useful to use practices that help ripening, such as placing ripe fruit next to the others to release ethylene, or covering the crates with plastic film for example.
3. Sorting, weighing and washing of mangoes ready for drying: Mature mangoes are selected and grouped into homogeneous batches. Suspect or overripe fruit is discarded. Finally, the mangoes that will be dried are washed properly to eliminate risk factors.
4. Peeling: Using a peeler or a knife, the skin is removed from the fruit. It is interesting to note that in Burkina Faso most operators are much more comfortable with the knife and prefer it to the peeler, although the latter is recommended.
5. Cutting: Using a knife, the workers remove the stones from the fruit and cut the flesh of the mango along three axes. The shape and size of the pieces is often defined by the customer. We often speak of "frittes", "half frittes" or patties. However, it should be noted that the greater the surface area of exchange between the air and the product and the thinner the pieces, the faster the drying. But the most important thing is to have homogeneous pieces!
6. Racking :
This is a crucial step because it has a lot to do with the health and homogeneity of the final product as well as the quantity that will be dried in one cycle. Basically, you need clean hands, and racks that are fully loaded, but without the mango pieces overlapping!
7. Drying: The racks are introduced into the dryer for a drying process that can last between 18 and 24 hours depending on the type of dryer used and the surrounding conditions. In order for this to be successful, permutators must rotate the racks from top to bottom and from front to back approximately every 2 hours.
8. Clearing, cooling and sorting: Once dried, the mangoes are taken out and cooled in closed drums for 24 to 48 hours. This stage also allows the water content of the slices to be homogenised. Finally, the mangoes are peeled and sorted on a stainless steel table before being put into bags.
