A GUIDE TO 

GROWING

ORGANIC MANGO 

WITH NATURAL FARMING 
 
 

Year 2006 
 

REX A. RIVERA

Agronomist / Mango Specialist  

SEED WORLD TRAINING CENTER

VGR Farm, National Highway, Lagao,

General Santos City, Philippines 

Email: rarivera8@y ahoo.com

Telex: 083-301-0117

Mobile: 63906-446-8784  

ORGANIC MANGO PRODUCTION 

 

INTRODUCTION 

      The growing market demands both domestic and export for organically grown fruits and vegetables compel us to learn to grow ORGANIC MANGO. This is a simple and basic study to help mango growers produce naturally grown mango free from toxic chemical residue, using both herbal organic concentrates and biotechnology with integrated pest management. Let us remember that in the 1950s and earlier, before Dr. Ramon Barba discovered Potassium nitrate as a good mango flower inducers; mangoes in the Philippines were not sprayed and cared the way we do today, yet they were producing good quality fruits, growing the natural way.  

Mango (Mangifera indica) is the national fruit of the Philippines.

It has a wide market potential both domestic and international exports. 

It is a high value crop where mango grower can earn from P100, 000.00 to P500, 000.00 per hectare a year, provided planted at the right distance of 20x20 m+1, with a population of 50 hills per hectare and properly cared.

It is suitable on upland areas with abundant sunlight and adequate moisture.

Mango is a centennial crop that three or more family generation can benefit.

It is a good retirement insurance, tree crop where production increases, as trees grow bigger and older.

Mango Production 

  Estimated production 50 trees per hectare. (Planting distance: 20 x 20 +1) 

 

      Mango is a high value and big earner crop, compared to traditional crops like rice, corn, coconut and sugarcane where income ranges only from P15, 000.00 to P60, 000.00 per hectare a year. This is why most farmers growing traditional crops remain poor. Mango can easily give P100, 000.00 to P500, 000.00 per hectare a year with trees 10 to 20 years old. Inter-cropping the mango orchard with seasonal or cash crops like grains and vegetables add more income to farm.

MANGO PRODUCTS

 

The following are primary commercial mango products:

Fresh table fruit, ripe and green.

Dried or dehydrated ripe mango fruit.

Mango Puree, concentrate, nectar and juices.  

Secondary mango products:

Mango fruit preserves in syrup, salted or fermented.

Chilled fresh mango fruits. (Frozen fresh halves)

Green mango pickle (Burong mangga)

Powdered mango (green and ripe)

Mango recipe and bakery additive. 

Other mango products and by-products:

Mango seeds for nursery planting materials.

Mango seeds and shell for feeds

Mango peel. Seeds, leaves, branch for organic fertilizer.

Mango wood for lumber and furniture making and fruit boxes.

Specialize fruit, leaves and plant extract for drugs and medicine.

Mango seed shell as crafted key holder and coin pocket. (Guimaras)

Other products under development.

CULTURAL REQUIREMENTS IDEAL FOR MANGO

 

   Mango is a tropical tree. It can grow in most landmasses along and near the equator/ Mango can be grown in almost all regions of the Philippines, but they are found to be more productive if grown in the following environmental conditions: 

Elevation within 600 meters from sea level up to 800 meters is still tolerable.

Mangoes need a dry period of 3 to 5 months to induce maturity of vegetative parts and flower. Fruit development also needs plenty of sunlight up to 120 -135 days after flower induction. Mango is biennial bearer, fruits every two years.

The ideal temperature for mango growing is 21degree C to 37degreeC.

Soils preferred are deep loamy, rich in organic matter, with balance content of macro and micro nutrient elements.

Water requirement: The land is slightly sloping, well drain but with good moisture holding capacity. Optimum moisture or water supply for mango is very important. 

Soil pH of 6 to 7 is ideal for mango. It is at this level, nutrients are available.

Topography of the land ranges from flat to rolling not exceeding 45 degrees gradient. Stiff mountainsides are also planted to mango, but with difficulty in production management.

Mango needs plenty of sunlight. Fully-grown mango trees should have enough sunlight from morning to evening, at the top of its crown to base of trunk. Shading even partially will limit its productivity. Crowded branch and foliage reduce yield.

Moderate airflow or wind is needed by mango trees to allow aeration to prevent the buildup of pest and diseases within the tree crown. Avoid strong winds especially during flowering and fruiting stage by growing windbreaker trees.

ESTALISHMENT OF MANGO ORCHARD

 

A few pointers in establishing a good productive mango orchard: 

Look for the ideal site of a mango farm base on the cultural requirement ideal for mango. Most sunny areas with good soil moisture in the Philippines are suitable.

Select carefully your planting materials. Be sure you get the right variety and strain the market demands. Grafted seedlings are recommended to have uniform tree production. The Philippine Golden Mango (carabao – Lamao selection) is preferred.

The farm should be accessible with good roads and abundant water supply for irrigation and spraying.

Clear field of all trees and structure that will shed the trees to allow full sunshine and free airflow. Set rows at east-west orientation. Better plant them on triangle layout.

Layout the farm and trees with access in-farm roads, farmhouse, working shed, water system and other farm structures.

Recommended planting distance is 20 x 20 + 1 meters quincunx with 50 trees population per hectare. The center hill may be eliminated when trees become bigger and crowded at 20 to 30 years old.

Weed, cultivate, fertilize and irrigate your trees regularly every 3 months. Combine organic and chemical fertilizers for faster and healthy growth. Use farm compost.

For orchards devoted to grow organic fruits; natural farming practices using organic and biological farm practices, without chemical inputs may be adopted. There is a growing market demand for organically grown fruits including mango.

PLANT PROPAGATION

Methods of Propagation

 

Sexual propagation with seeds. The trees grow big and productive in 7-15 years. However, fruits may not be the same with genetic variations.

Asexual propagation – grafting. Trees start bearing as early as 3–5 years. They produce more uniform true to type fruits, coming from the same mother tree.

FIELD PLANTING

 

Steps in Field Planting: 

Propagate and harden the seedlings or planting materials. Expose to direct sunlight at least one week before field planting. Spray or drench with herbal pesticide. (HOC)

Clear the field plows and harrows if possible.

Stake planting site 20 x 20 + 1m quincunx or 15 x 15m triangle to have 50 hills / ha.

Dig 1 cubic meter holes and replace the soil with rich/fertile topsoil and fully decomposed organic matter or organic fertilizer. Earthworm casting is ideal mix to topsoil. Fully decomposed animal and plant waste with beneficial bacteria and fungi.

Planting procedure:

Drench the seedling in plastic bag and press the soil to loosen it in the bag.

Make a hole and pour in water to drench the soil.

Gently remove seedling from plastic bag and place in hole, cover and press soil.

Place a stake firmly besides the seedling and if needed tie the seedling to it.

CARE AND MANAGEMENT OF YOUNG MANGO TREES

      Helen G. Bignayan¹

      Bureau of Plant Industry

National Mango Research and Development Center

San Miguel, Jordan, Guimaras

Telex # (033) 237-1391

Mobiline #: (0918) 902-1942

         (0916) 783-1208 

      Proper care and management of young tree is necessary to ensure field establishment.  High mortality of newly planted tress usually occurs during the dry months and they succumb to pest infestations if not properly monitored.  

      The establishment period for young mango tree is about four to five years, it is therefore important that the tree has attained the maximum canopy size before this can be induced to flower. 

Pruning 

Young trees are seldom pruned unless insects and diseases affect these. However, to ‘dwarf’ the tree, it is suggested that tips should be cut after reaching 1-meter height to encourage lateral branching. Otherwise, grafts have tendency to grow tall before giving out lateral branches. This is often referred to as “formative” pruning. 

Fertilization 

It is very important that grafts be established in the field prior to fertilizer application. Fertilization is recommended 3 to 4 months after field planting and should be done before the end of rainy season. A practical guide for fertilizer application is the development of young shoots, weeks after transplanting. 

The following are fertilizers requirements for non-bearing trees, if soil analysis is not available: 

One year old -  100 g Urea and 1.0 kg decomposed manure. 

Two years old - 200 g Urea and 2.0 kg decomposed manure. 

Three years old -  300 g triple 14 and 3.0 kg decomposed manure. 

Four year old –  400 g triple 14 and 4.0 kg decomposed manure. 

Five year old -   500 g triple 14 and 5.0 kg decomposed manure. 

The fertilizer should be placed 0.2 to 0.3 meters (1-2 feet) away from the stem of young grafts and few inches below the ground level. 
 

Irrigation 

Weekly manual watering during the dry months by saturating the soil with enough water followed by mulching to conserve moisture. It also serves as source of organic matter.

Drip irrigation if available could be incorporated with fertilizer. 

Intercropping 

Vegetables and legumes most adapted in the area with high market demands are recommended. The practice not only provides additional income to growers but keeps the area free from weeds and improve fertility of the soil. 

Short maturing trees (inter-fillers) such as citrus, papaya, pineapple, guava, cashew and jackfruit are recommended as intercrops for mango with planting distance 15 meters apart or farther. 

Intercrops should be managed separately from the main crop and should not interfere with regular activities intended for mango. 

Weed control 

Ring cultivation is recommended for young mango trees. This is done by scrapping or hoeing the weeds around the base of the trunk. An area of about one meter radius should be maintained weed free. Thick mulching will also prevent weed growth. 

Inter-row cultivation using plow/tractor is necessary for big plantations. Avoid deep plowing near the root system. Disk harrowing is recommended. 

Cover cropping involves planting of leguminous and creeping crops like Tropical Kodzu, Centrocema pubesence and Arakis pintoy to suppress the growth of weeds provide soil protection, mulch and nitrogen organic fertilizer.. However, cover crops should be cut or plow under as soon as these grow vigorously. 

Chemicals (herbicides) should be avoided as much as possible.  During application, avoid contact with the trunk or leaves to prevent phytoxicity. Herbicides are not recommended even for large mango plantation rather cultivate field with tractor and plant leguminous cover crops to replace weeds. Herbicides do not only kill weeds, but also other plants and the microorganisms in the soil. It kills soil life.  

Insect/Disease control 

Scale insects (Aonidiella orientales, A., inorrata, Aspidiotus destructor, Phenocapsis inday and Hermiberlesia palmae)-These are small scale-like insects usually found underneath the leaves and branches. Both adults and nymphs destroy the plant by sucking the vital plant sap causing drying and falling of leaves. Abnormal growth of branches are due to toxic substances injected by the insects while feeding. 

Control: Scale insects particularly the armored group are difficult to control with insecticides because their bodies are covered with wax. When contact insecticides are used, stickers are necessary. During heavy infestation, pruning of affected parts should be done followed by spray application of insecticide and fertilizers high in N. When infestation is minimal. Brushing with soap and water can minimize the problem. Spray or drench the whole tree from soil to trunk, branches and leaves with HOC-4n1 at weekly interval until scales and ants are eliminated. Home made lime sulfur is very effective control of scale insects. 

Tip borer (Chlumetia transversa) - The adult moth lays its egg on flushes. The eggs hatch into small larvae that bore into the shoots and stems, feeding on the vascular bundles. Since, water and food are prevented from going up the tree (due to destruction of the food bundles), the top most portion dies. When dissected, small, pinkish larvae are present inside.

       

Control: With minimal infestation, prune the damage parts and burn them. During severe infestation, spray soil, trunk, branches and foliage with herbal organic concentrate (HOC-4n1) at 7 days interval. 

Corn silk beetle (Monolepta bifasciata) - The adults are small, yellow insects and are voracious leaf feeders. Newly formed leaves (flushes) are very attractive to the insect. Infested leaves produce several holes and under severe attack, the entire leaves are destroyed. Damage are easily infected with anthracnose.

       

Control: Timely application of HOC-4n1 during flushing.  Use any contact insecticides recommended for mango. Spray with herbal organic concentrate (HOC-4n1) is a very good prevention and repellant.. 

Grubs (Lecopholis irrorata)/termites (Macrotermes sp.) - These insects feed on the roots and stems of the tree. Under heavy infestation, young mango trees die. Drench the soil around the trunk with herbal insect repellant and insecticide (HOC-4n1). 

Control: Fertilizing organic herbal compost and drenching the soil around the tree trunk with HOC-4n1 will drive away grubs. It is important however, to expose the adults prior to application of insecticides by destroying earthen tunnels with cultivation and pressurized water sprayers. 

Anthracnose (Collectorichchum gloesporioides) -This is the most   important disease of mango during rainy months. Leaves are susceptible to the disease, especially the flushes. The common symptoms are black spots and shot holes. Affected leaves dry and fall to the ground prematurely. Flowers and young developing fruits turn dark and fall. 

Control: Pruning of affected parts and spraying the remaining parts with HOC-4n1 is recommended at weekly interval during critical growth stage and immediately after the rain to wash off the fungus sticking on wet foliage, flowers or fruits. can minimize or prevent Anthracnose infection, The critical stages of growth are during flushing, flowering and early fruit development. Prevention is better than cure..

De-blossoming 

This is the removal of flowers developed on young trees. De-blossoming allows vegetative growth and proper establishment of trees in the field. 
 

CARE AND MANAGEMENT OF BEARING TREES

The health, vigor and size of the mango trees determine its productivity. Even if the Philippine Golden mango is biennial in nature, it can be made to bear yearly or more often if the right cultural management is done.  

Fence and secure the area from stray animals and intruders that may damage the plants. Security is most needed 30 days up to harvest. 

Practice clean culture. Cultivate and weed regularly. Remove all trees and shrubs that serve as host to insect pest and diseases. 

Grow plants and herbs around the perimeter of the mango farm or orchard that are pest repellant, with pesticide and fungicide property and can be used as herbal concentrate spray. They can also serve as windbreakers in areas with prevalent strong winds. Plants like Neem tree, Madre de Cacao, Curry, Acacia, etc. that can also be shelter for diverse beneficial birds, insects and microorganism, that will suppress insect pests.  

The trees should not shed one another. Prune off overcrowded branches. Mango is a terminal bearer, so avoid pruning off healthy terminal fruiting shoot buds. 

Irrigate and keep the soil moist most at all times. Less water or drier soil is preferred one month before flower induction and one month before harvest. Avoid water logging by providing suitable drainage.

Fertilize quarterly with abundant organic fertilizer with macro and trace mineral elements. The use of organic compost from pest repellant herbs like most legumes will both increase plant food nutrient and protect the trees from pest and diseases. Mango are perennial trees and organic fertilizers can sustain their nutrition year after year as they contain beneficial microorganisms that helps renew soil fertility. To keep the soil alive, avoid using chemical based fertilizers, pesticides and herbicide that kill beneficial fungi, bacteria and earthworms. 

Spray herbal organic concentrate fertilizer on leaves and fruits when growth and fruit development needs supplemental nutrition. Herbal organic concentrate (HOC-4n1) with foliar fertilizer, pest repellant, insecticide and fungicide. Fish Amino Acid (FAA) with macro sand trace nutrient elements will insure health, vigor and productivity of the mango trees. This is specially needed during flowering and fruit development stages. It enlarges fruit weight and sweetness. 
 
 
 
 
 
 
 

Essential plant food elements

 
 

   Adapt correct soil management. Kinds of Organic Fertilizers:  

Foliar organic fertilizers derived from fermented animal of plants like fish and fruit amino acid.

Decomposed animal waste mixed with plant residues with beneficial microorganisms.

Vermin-compost or earthworm casting fed with decomposing organic materials. One of the rich forms of organic fertilizer with humic acid, a growth promoting and beneficial microorganisms.

Sludge or liquid organic waste materials rich in plant food nutrient with beneficial microorganisms.

Green manure. These are young plants usually legumes or beans that are plowed under and mixed with the soil during flowering stage.

Soil and seed inoculate such as nitrogen fixing bacteria and other microorganisms that help decompose organic materials. 

Pest and disease prevention: Spray herbal organic concentrate (HOC) during:

Flushing of young leaves,

At bud break and flower elongation,

During fruit formation and development

Before bagging and

One month before harvest.  

Spray the entire tree, leaves, branches, stem and the ground surrounding the trunk. Note that most pest and diseases come from the soil surrounding the tree and stay at the bark of stem and branches during hibernation. 

Use biological controls to control insect pest and diseases are preferred.

(Birds, animals, insects, bacteria, fungi and other living organisms that help control and reduce pests) Maintain a mini-forest adjacent to your mango orchard to shelter biodiversity in the ecosystem of your farm.  

Insects vs. insects. Use of insect predators/parasites like trichogramma, braconids and pirate bugs to counter insect pests

.

Microbes vs. microbes. Use of microorganisms such as beneficial bacteria and fungi to counter diseases and insect pests.

Natural equilibrium and bio-diversity. Allow bio-diversity and balance ecosystem in the farm by maintaining green belts or mini forest to shelter and provide breeding and favorable environment for all types of living organisms that will balance and prevent the breakout of infestation of one or more pests.  

Natural Flower induction: 

Before 1974 when Dr. Ramon Barba discovered the use of Potassium Nitrate as mango flower-inducer, mangoes were flowering naturally.  
 
 

Other ways of mango flowering and fruiting:  

Seasonal fruiting. These occur when the trees are healthy and the season for flowering and fruiting comes usually from November to March at the start of dry season.

Smoking tree foliage (smudging) when they reach maturity.

Root pruning and partial girdling will also induce flowering and fruiting, as these are forms of stresses.

Application of high dosage of Phosphorous and Potash fertilizer with adequate nutrients will hasten maturity, flowering and fruiting. 

Dr. Hernani Golez, Head of the National Mango Research and Development Center (NMRDC) of the Bureau of Plant Industry (BPI) explains that the mango tree is ready for reproduction when it has accumulated enough plant food nutrients specially carbohydrate usually every two years. When the Gibberelic acid (GA) growth hormone is lowered. It occurs when the tree grows older with mature foliage; is stressed like dry hot weather with sudden shower, mechanical or disease damage and exposure to flower inducing nutrients in gas or liquid forms.   

Care and management of flowers and fruit development. 

As soon as the fruiting buds start breaking (Bud Break) adult insect pests hibernating or just waiting for new vegetative growth will be attracted to the bud and start laying eggs on them and the growing inflorescence. 

Some control measures: 

Sanitize the tree by spray and drenching the whole tree (soil, trunk, branches and leaves) with Herbal Organic Concentrate (HOC-4n1) with four properties (Pest repellant, insecticide, fungicide and foliar fertilizer) on a weekly interval starting with flower induction to fruit development. Spray after the rain.

Remove all disease and infested parts of the tree, weeds and debris. Transport them to your composting area.

In a Farmers Field School (FFS) on mango conducted at Bry. Tucaual, Alabel, Sarangani Province, Trichogramma was used to suppress mango hoppers and borers effectively.

Spraying emerging flowers and developing fruits with organic fish amino acid (FAA) will greatly increase the development of healthy fruits, hold on to the panicle and mature into bigger and superior quality fruits.

Smudging the trees during fruit development will help drive away destructive insect pest and feed the leaves with gaseous nutrients.

     

HERBAL ORGANIC SPRAY

A new product for Natural Farming

 

HERBAL ORGANIC SPRAY has been formulated for the easy and convenient use. Farmers’ who would like to produce organically grown food crops including fruits and vegetables without resorting to synthetic toxic chemicals that post danger to man and environment can use Herbal Organic Spray instead. 

HOC (Herbal Organic Concentrate) was specially prepared by chemist and developed through research and efficacy test on farmer's field conditions. They were found to be effective pest repellant, insecticide, fungicide and growth promoting with a simultaneous and broad-spectrum effect. 

The compound was developed using several tropical herbs with repellant, insecticide and fungicidal substances gathered from cultured and wild plants. Added to the compound is fish/fruit amino acid (FAA), which provides plant growth nutrients as a foliar fertilizer. It likewise contains trace mineral substances essential to normal and healthy plant growth derived from seaweed and other herbal and organic components. 

DOSAGE:

1-2 tbsp. per gallon of water (4 tbsp. per knapsack sprayer load) or 250-500 ml per 100 liters water and one half to one liter HOC per 200 liter drum of water. Complete spray coverage from soil, stem branches and leaves for effective result.  

SPRAY FREQUENCY:

Spray on weekly interval during critical stages of growth, flushing, flowering and fruit development. Monthly or as needed during growth and rejuvenation. . Watering and drenching small plant may also be done at weekly interval.   

HOC for MANGO:

Recommended HOC treatment for mango: HOC-4n1+ HOC-GO with FAA (amino acid) besides repellant, insecticide and fungicide properties. Spray one month before flower induction to control adult insect pests to prevent them from laying eggs during flushing or flowering upon treatment of flower Inducer like nitrates. Be sure to have a total coverage by spraying or drenching the soil surrounding the base of the tree, including its trunk and branches, where pest and diseases harbor. 

Immediately after harvest and pruning, to induce flushing and growth of young shoots. Spray or drench the tree with HOC-4n1+ HOC-GO w/ FAA. Cultivate the soil, apply Nitrogen and organic fertilizer, then irrigate or water.

During rejuvenation from harvesting to next flower induction: Cultivate the soil around the base of the tree every 3 months and drench with a 1-% HOC-4n1 solution to control soil born pest and diseases including termites.

Spray trees with HOC once a month up to one month during rejuvenation and one week before scheduled flower induction.

During flowering and fruit development, spray HOC at 7, 15, 20, 45, 60, 70 and 90 DAFI.

 

CULTURAL MANAGEMENT PRACTICES 

IMPROVE CULTURAL MANAGEMENT & REJUVINATION

 

      SANITATION – PRUNING – WEEDING & CULTIVATION 

      SOIL FERTILIZATION (ORGANIC FERTILIZER) 

      IRRIGATION & DRAINAGE 

      LEAF INDUCTION - FLUSHING (HOC-4n1 + HOC-GO w/ FAA) 

      IPM (SANITATION, HOC & BIOCON)

FLOWER MANAGEMENT

 

      FLOWER INDUCTION (KNO3 or Smoking) 

      IRRIGATION & DRAINAGE 

      FOLIAR FERTILIZATION (HOC-4n1 + HOC-GO w/ FAA) 

      ENHANCE POLLINATION (Attract Pollinators)

FRUIT MANAGEMENT

 

      IRRIGATION & DRAINAGE 

      FOLIAR FERTILIZATION (HOC-4n1 + HOC-GO w/ FAA) 

      IPM (BIOCON + HOC-4n1 + Bagging) 

      PROPER HARVESTING 

      PROPER POST HARVEST HANDLING & TREATMENT  

      PACKAGING & MARKETING

ON SEASON MANGO PRODUCTION

 

      The regular season for mango is flowering from November to February and harvest from March to June. This is during the summer months. The Philippine Golden carabao mango is a biennial bearer. This means that by it’s nature it bears a good harvest every two years, but may bear every year too if conditions are favorable such as the general health of the tree and summer intensity of the weather condition.  

      Understanding the natural laws governing the growth and production of mango will help us growers maintain their health and productivity through the years. The rainy or wet season will allow the tree to grow, rejuvenate and store food nutrients for its fruiting stage. During the summer months a period of stress, dry hot weather, flowering and fruiting naturally occur. In the 1950s and earlier, mango trees were left to nature and fruit on their own just like most coconut plantations. Farmers just come to harvest when fruits are mature. This is still happening in hinterlands where mango trees are left abandoned to nature.

OFF-SEASON MANGO PRODUCTION

 

      Mango growers can produce mango fruits during the off-season especially in Mindanao, being outside the typhoon belt. Other areas of the country with less expected typhoon and heavy rains might venture into producing off-season fruits as the supply is low, demand is high and price is good. 

 

      Producing mango during off-season has its own unique challenges. Production falls during the rainy season. This will require a special care and cultural management. Be ready to spray herbal fungicide every after rain during flowering and early fruit development to prevent fungal infection and dropping. 

Follow a one-year cycle of eight (8) months rejuvenation (from harvest to flower induction) and four (4) months of production (from flower induction to harvest.) Remember, plants also need time to absorb plant nutrients from soil, water and atmosphere, carry them to the leaves for photosynthesis, then transport cooked nutrient to different parts of the plant for food storage and utilization for growth, flowering and fruiting.

The success and productivity lies in proper rejuvenation of the trees immediately after harvest up to induction and care of flowers and fruits to full maturity.   

After harvest flushing is induced, by pruning, fertilization with high nitrogen and irrigating. Spray HOC-4n1 with FAA. After 3 months cultivate around the trunk to prune root and fertilize with high potash or wood ash to induce maturity and dormancy to prepare trees to flower and fruit in 4 to 6 months hence. 

FLOWER INDUCTION

 

       Mango trees naturally flower and fruit when it is healthy and ready to fruit. Stress will help induce flowering during dry season for it’s seasonal bearing. However, flowering can be induced; by smoking, partial girdling branch stretching or other mechanical or chemical treatments. Chemical flower induction by using Potassium nitrate (KNO3) was introduced by Dr. Ramon Barba after his successful research in 1970 at UPLB, College, Laguna, Philippines. Research on natural herbal organic base flower inducers is now being conducted in Mindanao. 
 

PREPARING THE TREES FOR FLOWERING AND FRUITING. 

      It is easy to induce the trees to flower, but if the tree is not well prepared, the flowers will just fall off. The tree should be really healthy with adequate nutrient storage to support and sustain flowering and fruit development up to full maturity and harvest.  

Here are a few pointers to remember and adopt: 

1. Provide enough fertilizer and nutrient to the plant through the soil. Never rely only on foliar fertilization. That is only to augment nutrient needs during the production period (flowering to fruit development). To be sure, apply enough organic fertilizer every 6 months to every tree augmented with chemical fertilizer.

 

2. Insure that there is adequate soil moisture at all times. Over water is not good.

 

3. Protect the trees with biological and organic herbal pesticides and fungicides.

 

4. Induce the trees to flush after harvest to have new shoot for next season fruiting.

 

5. Two months after flushing when the leaves start maturing, apply fertilizer rich in phosphorous and potash to keep trees maturing and dormant in preparation for next season’s fruiting. Use organic fertilizer with guano and burnt rice hull or ash.

 

      In selecting trees for flower induction, take note of the following: 

1. The tree must have full mature leaves and buds.  The leaves are crispy; dark-green in color, healthy plum dormant bud tips. At least 8-10 months rejuvenation.

 

2. The tree and leaves should be dry, with no rain expected within 6 hours from spraying.

 

3. Trees that fruited the previous season but have not flushed should not be induced to flower.  Many contractors and growers who want fast money often violate this practice.  To induce the tree to flush, irrigate and fertilize with higher dosage of nitrogen, and or spray the leaves with half dose of Potassium Nitrate (KNO3) mixed with foliar fertilizer.

 

4. Spraying and drenching the whole plant from the base of trunk to branches and leaves with foliar fertilizer rich in amino acid or other organic weak acid and containing micro-nutrient elements will help induce flushing. The use of Herbal Organic Concentrate (HOC) and homemade lime sulfur has been found to induce new vegetative growth.
5. 
   

CONDITIONS IN USING CHEMICAL FLOWER – INDUCERS

 

OTHER INDICATIONS

 

Check on the fruiting buds’ readiness. The buds are slightly rounded and mature or dormant, ready to flower. There are two types of buds, the leaf and flower bud.

If the buds are flattening with small dormant buds at the sides, they are most likely new flushing buds for vegetative growth for next season’s fruiting.

The soil and the trees are dry. If it rained the previous days and the atmosphere is humid, induction may result to flushing or flowering with flushing.

Choose to induce during dry hot months or dry days. Flower induction up to 45 days during the early fruit formation are the most critical period where the flowers and young fruits are susceptible to infection and infestations.

As a general rule, the mango flower and fruit if the tree is healthy and has accumulated enough carbohydrate and other plant nutrients, and is stressed.   

A mango tree needs enough time at least 8 to 10 months to accumulate and store food nutrients in its system to support flowering and fruiting.

Too much flowering as in 90 to 100% of foliage flower are dangerous, since too much energy is released by the plant, and there will not be enough left for fruit development. Usual result is massive dropping and only a few fruits remain or even total crop fall. A 40 to 60% foliage flowering would be ideal to insure full fruit development with bigger and better quality harvest with enough leaves to feed.

Water or moisture is needed from bud emergence to one month before harvest to insure availability of plant food nutrients. The tree needs dry and sunny days before and during flowering’ and during fruit maturing to one month before harvest to insure full maturing, so fruits do not crack or drop up to harvest.    
 

PEST AND DISEASE CONTROL: 

Natural farming methods of controlling pest and diseases in growing organic mango: Integrated Pest Management (IPM) is the use of different practical yet low cost methods: 

Cultural practices that includes the right planting distance, periodic weeding and cultivation, irrigation and drainage, pruning, spraying, etc. See to it that the water source is not contaminated or carrier of pest and diseases.

The use of baits and insect traps (light traps, sweet juice tuba trap).

Spraying with herbal organic preparations with pest repellant, insecticide and fungicidal properties (HOC).

The use of beneficial microorganisms that control pest and diseases.

The use of insect predators, parasites like trichogramma, braconids, and pirate bug.

Crop rotation or inter-cropping with plants that will repel or reduce infestation.

Schedule and time production during least pest infestation and disease prevalence. There is less insect pest and diseases during summer months.

Cultivate and fertilize the soil around the base of the trunk periodically with organic fertilizer derived from herbs with pesticide and fungicidal properties as well as beneficial microorganisms.

Remove diseased or infested fruits and vegetative parts of the tree and dispose of them properly such as removing them from the field, burning, bury or composting them for fertilizer. Practice clean culture. 

Take note: When spraying trees with herbal organic concentrate (HOC) start with the soil surrounding the trunk, upward around the trunk, branches then the underside of the leaves or foliage and last the top of leaves and crown. Insect pest and diseases comes from the soil and stay in trunk and branch where they hibernate and wait then wake or become active when new growth appears such as flushing and flowering to fruiting.  

      Remember that when God created the universe, the earth and nature, it was complete and balanced. Man interfered with this balance in the environment and ecosystem for the desire to produce more of their selected and preferred crops, in the process destroying the equilibrium and disrupting natural laws and life. Its ill effects of toxic synthetic chemicals are now being manifested in making the land less productive and the life span of man is shortening. Other life forms are disappearing. It is time for us to learn natural laws and adopt Natural Farming System.  

      Before 1950 even up to 1970 when Dr. Ramon Barba as an effective flower Inducer for mango discovered potassium nitrate, the trees were left alone to nature and bear fruits during season. Mango owners just harvested mango fruits without caring for the trees, just like coconut farmers. Today, as the prices of chemical inputs get too high, mango growers are starting to leave the mango trees to the care of nature. Added to this is the growing demand for chemical free mango or naturally grown fruits.  

      We are now introducing the use of herbal organic pest and disease control and biological measures. Our latest experience in growing organic mango show that natural farming system is easier to learn by farmers and cost lower. 

ONE YEAR CYCLE OF MANGO PRODUCTION

(FLOWERING, FRUIT DEVELOPMENT and REJUVINATION)

 

FLOWER AND FRUIT PROTECTION

      The crucial stage of mango production is the attack of insect pests and diseases at flowering and fruit development stages.  Insecticides and fungicides are commonly used, but to obtain good results, the recommended usage and dosage must be followed and control must be directed during the vulnerable stage of insect and disease development (not during the height of destructive infestation and infection).  Prevention is better than cure.  It is also less expensive and hence, more profitable. 

      Continues raining during flowering and early fruit development is the most critical condition as Anthracnose fungus disease is prevalent. It will rot the flowers and young fruits and they turn dark and fall off. Every time the rain stops or light drizzle, spray immediately HOC herbal fungicide to wash off the fungus from the flowers and fruit panicles. Do not postpone or delay as the fungus can do damage within a few hours. Shaking the branches to remove water droplets from flowers and young fruits will help for few small trees.

      BEST TIME FOR PROTECTIVE CONTROL

1. Prior to Induction   (2 weeks) 
2. Flower Induction  (Day 0)
3. Bud Break    (8-12 days) 
4. Prior to bloom   (21 days)   
5. After flower set   (corn size 40 days)  
6. Before bagging   (egg size 60-70 days)

(7) Start of maturation   (90-100 days).

WRAPPING AND BAGGING FRUITS

 

      Wrapping the individual fruit with newspaper should be done at about 53 to 60 days after induction or just after natural thinning or dropping when the mangoes are about the size of a pullet egg. New observation finds 70–80 DAFI is more practical period to bag, as there will be less fruit drops after bagging and only quality fruits may be bagged.

ADVANTAGES OF FRUIT BAGGING:

 

Bagging can reduce or eliminates the incidence of fruit fly and Capsid bug damage, sunburn and fungal infections.

Reduced incidence of mechanical damage while the fruit still hung on the tree and during harvesting and handling operations. It protects fruits from wind scars.

The paper serves as absorbent of latex flow during harvest.

The fruit skin is cleaner and more attractive light green color.

Bagging provides more or less an accurate estimate on the number of fruits per tree.  This is important in cases where marketing is done on contract basis, or estimated on the total volume and weight of harvest.

PRE HARVEST PROTECTION

   Spraying foliar fertilizer high in potash with trace mineral elements during fruit development will make the fruits sweeter. It will make the peel more flexible and will lessen cracking of fruits during the final stage of maturity, even when humidity rises and rains.

   Spraying with herbal organic concentrate or HOC-4n1 will do this. It will also protect the fruits from insect pests and fungal diseases.

   Let us not forget that friendly insects, birds and microorganisms are very helpful in reducing the population and incidence of insect pests. Providing favorable natural environment in the orchard for friendly biological organisms will greatly reduce cost of production and good quality fruits.

HARVESTING MANGO

 

   It is very important to keep in mind that the preservation of the superior quality fruit, especially if it is intended for the fresh table use that is critical during the harvest and post harvest period. Harvesting and handling of fruits should be entrusted only to properly trained, preferably experienced workers. It is also advisable for beginners to first observe professional harvesters during harvest operations. 

   The outmost care in harvesting and handling of mango should be emphasized. Workers and harvesters should first be given a briefing before releasing them to the field. It takes a one-year cycle of care and culture to bring the fruits ready for harvest. It takes less than a second to drop the fruits does and break or bruise does. 

   Use the right harvesting poles with soft nets to avoid bruising. Use wooden or plastic harvesting crates with clean soft padding. Avoid using banana leaves or other materials that may have fungus diseases that will infect the fruits. 

   Do not remove fruit bags in the field, as they will serve as cushion and absorbent of latex. They may be removed during grading and classification before washing and hot water treatment.

GUIDE TO HARVESTING MANGO

Maturity of mango fruits ready for harvest.

 

1. The mango start maturing at 90 days and reach full maturity in 120 to 135 days after flower induction (DAFI). Note: Earlier fruit ripening on tree and dropping may occur in hot arid areas. Delayed maturity occurs in cool humid areas.
2. In hot and dry areas, the fruits tend to ripen earlier, (110 – 115 days). It does not mean that they have reach full physiological maturity (lesser weight and sugar content). In cooler, humid and shady areas, the fruit take more time (135 days) from flower induction to reach full maturity, as sunlight may be less. When new flushing comes together with flowering, the fruits likewise take more time to mature (130 DAFI).
3. If the tree flowers naturally, count 85 to 95 days from flower bloom to determine the approximate date of full maturity. Blooming is when flowers open, release odor that attract insect pollinators.
4. One sure test is to get samples randomly picked from the tree and slices the fruits at the apex portion. If the flesh is still white, it is immature, while if it is turning yellow; it is ready for harvest.
5. Floatation checks. Dip the fruit in 1-% salt solution. Seawater may be used. The floaters are immature while those that sink are mature, and ready for harvest. 90% sinkers are ready for harvest.
6. The presence of bloom, or powdery deposit on the surface of the skin is an indication of full physiological maturity.
7. Mature carabao mango fruits have flattened shoulders at the stem end. While immature fruits have slope shoulders with full cheeks.
8. The pedicel of mature fruits turns yellow green in color.
9. Laboratory test may not be practical for field operations. The Titrable Acid of fully mature fruits is less than 45 miliequivalents per 100 grams and the total soluble solids at table ripe is 15% or higher.

HARVESTING METHODS

 

1. Hand picking is still the best method, but it is difficult and time consuming for large orchards. Using picking poles and ladder is a common practice, especially with commercial mango production and big plantations with big tall trees. Avoid bruising the fruits with the picking pole.
2. To avoid bruises and damage, in handling and transport, trim off the pedicel before packing when latex flow has dried. It is done easily by pulling off horizontally the pedicel and it will just snap at the neck of the pedicel.
3. The best time of the day to harvest is between 9:00 a.m. to 3:00 p.m. when the tree and fruits are dry and latex flow is minimal. Latex cause acid burning and brownish discoloration of the skin, which also make it, open to fungal infection. However for large orchard and big harvest, this cannot be followed, as time will be limited to meet scheduled shipments. Fully mature fruits have less latex flow.
4. To reduce or minimize latex flow, leave two to three centimeters pedicel on the fruit when harvesting.   Place the fruit in an inverted position with the pedicel down on absorbent paper materials, which are free from disease contamination.
5. Keep the fruit bags until sorting, washing, HWT, drying and packing.

POST HARVEST OPERATIONS

CLASSIFYING

 

      Sorting and classifying occur at the following stages:

1. During harvest
2. During field packing.
3. Before and during washing
4. After HWT just before final packaging for shipment.

       Fruits are classified according to size, weight and the general appearance. 

KIND OF FRUIT DEFECTS:

 

Deformity – Abnormality in shape affecting fruit appearance.

Wind Scar – Dark streaks slightly elevated are attributed to abrasion due to wind.

Latex Burn – Brownish black streaks that may be sunken are attributed to aged latex stains.

Ugat – Netted appearance at the peel due to the prominent vascular bundles.

Insect Damage – Lesions (fresh or healed) due to insect attack.

Scab – Patches of fissured corky tissue on the peel.

Sooty Mold – Black powdery deposit (mold) concentrated on the shoulders.

Balat Kawayan – Unusually, the deep green color of the peel. The affected fruit fails to change color when ripe.

Mottling – Blotchy uneven green color, some of it remains even when the fruit is fully ripe.

PROCEDURES IN PRAPARING FRESH FRUITS FOR SHIPMENT:

 

1. Grade and classify fruits according to size, weight and peal appearance.
2. Wash fruits with clean warm water with detergent or chlorine.
3. Hot Water Treatment. Dip fruits in 52 to 55 degrees centigrade water for 10 minutes. There is new innovation to HWT as spraying or dipping fruits for one minute in 60 degrees heated water.
4. Air-dry the fruits to remove all moisture on the peel and allow them to cool off.
5. Pack in clean paper and boxes for shipment or ripening.

 

See to it that the fruits remain dry in cool ventilated place. Avoid re-contamination of diseases or exposure to pests while in storage or transit.

SORTING

 

      Prior to packing for export, meticulous grading and sorting of mangoes are done based on the degree of cleanliness of the skin, size, weight of the fruit, as small, medium, large, and extra large. Mango exports are graded as either “Fancy” or “Standard” depending on the extent of superficial skin markings. All exports must comply with the strict requirement of sweetness (full maturity of 120 to 135 DAFI -15 – 18 brix), firmness and absence of infestation and infections.

GRADING OF PHILIPPINE MANGO FOR EXPORT

(Based on the draft revision of Standards for Mango of the Bureau of Product Standard) 

SOME QUALITY CRITERIA OF IMPORTERS:

 

Physiologically mature. (120-135 DAFI) Sugar content of 15% to 18% brix.

Beginning to ripen, with 30 to 50% yellow coloring for Philippine golden Mango or the carabao variety.

Significant area of red color on the fruit shoulder for varieties with reddish shine like Florida and some Indian mangoes.

Free from disease, decay, sunburn, cracks, bruises, latex stains, insect and mechanical damage. Relatively firm.

Conform to the weight and size specification

Contained in preferred or specified packing.

Underwent pytho-sanitary treatment and quarantine inspection with approval certification.

POST HARVEST TREATMENT

There are several post harvest treatment being employed:

 

1. Plain warm water washing with 1-% salt solution or detergent and chlorine. Dry fruits after washing as re-infection occur when fruits are moist.

 

2. Hot Water Treatment (HWT) where fruits are dipped in 52-55 degrees water for 10 minutes. A new innovation dips in 59 to 60 degree water for 30 seconds to one minute. The temperature range should be strictly maintained and monitored to avoid scalding if it rises, and if it drops, may not control the pest and diseases of the fruits. Air-dry immediately after dipping. Adding chlorine to the water helps control diseases. Cost about P2.00 per kilo treatment.

 
 

      The author designed and fabricated a simple HWT tank made out of one sheet stainless steel plate heated by LPG. Dimension is 20 x 30 inches and 18 inches high. It has a capacity of 2 crates of 20 kilos per crate per loading. The unit can easily be transported to the site of harvest. It cost P8, 000 to P10, 000 per complete unit with stand, gas-stove burner, LPG tank with hose, regulator and thermometer.  A bigger stainless steel tank with 6-crate capacity cost P20, 000.00 fabricated by a machine shop in Gen. Santos City. 

3. Extended Hot Water Treatment (EHWT) – Dipping the fruit in 46 - 48 degrees Centigrade for 90 minutes. This treatment is practiced in Mexico for mango exported to the USA.

 

4. Vapor Heat Treatment (VHT) where fruits are subjected to heated vapor until the inner flesh of the fruit reaches 46 degrees for 10 minutes. This treatment is required for mangoes exported to Japan, and Korea. It is non-toxic and non chemical disinfectant. Very expensive, cost about P40.00 per kilo treatment.

 

5. Chemical Treatment – Using fungicide to control fruit rot. Fungicides are dissolved in water where the fruits are dipped. Benomyl (500-1000 PPM) and other suitable fungicides are used. This practice is no longer accepted.

 

6. Fumigation with Ethylene dibromide (EDB) at the rate of 16 grams per cubic meter for 2 hours at 25oC is done for mangoes exported to Australia and New Zealand. This will control and destroy the insect eggs in the fruit. The Australian government has now banned the use of EDB. The Philippine government is negotiating to replace it with VHT to control fruit fly. Irradiation seems to be more favored by Australia. This procedure is no longer acceptable.

 

7. Irradiation – This is a new introduction to access fruits and food preparation to USA and other countries requiring such quarantine procedure. However, many are critical with this procedure.

 

These treatments tend to control fruit born diseases like Anthracnose and Stem End Rot as well as kill insect eggs like Fruit Fly. Be sure to fully dry the fruits after treatment, before packing because wet and moist fruits are easily re-infected by fungal rot diseases.

STEPS IN HOT WATER TREATMENT

 

1. Heat water up to 55*C and maintain the temperature range at 52-55*C during operations. A 59-60 degrees for fast treatment.
2. Place mango in perforated plastic crate or basket that fits into the hot water tank to maximize the number of fruits that can be treated in one dipping. In the absence of plastic crate, any other suitable containers that will not cause bruises on the fruits may be used.  This will also avoid direct contact of the fruits with the hot metal bottom of the tank that can cause heat injuries or scalding.
3. Dip the mango into the hot water submerged for 5 to 10 minutes, checking the temperature is between 52-55*C. A faster procedure is 30 to 60 seconds dipping in 59 to 60 degrees water. It is advisable to move the crates now and then to equalize the heat and help remove the dirt from the fruits.
4. Use electric fan to hasten fruit drying. When fully dried, sort them and pack carefully into fruit boxes or crates for storage or shipment to the market.
5. Some buyers do not want chemically treated fruits, so HWT or VHT are done without using fungicide of chemicals.

 

   The above operations should be done within 4 to 8 hours after harvest. It is even preferable for small quantity harvest to do the whole operation right in the field or farm. The best time is treat fruits within 4 hour of picking while latex is still wet.

   Harvested mangoes should never be exposed to direct sunlight, wind, rain and other contaminants, either in the farm or during transport to the processing plant and packaging site. If this cannot be avoided, thorough washing and hot water treatment should be done and completely dried and packed avoiding re-contamination.

PACKAGING OPERATIONS

Packaging consists of three stages.

 

1. Packing from field harvest to processing or packaging house.
2. Packing of fresh fruits for domestic and export market.
3. Packing of processed fruit products.

PACKING HOUSE FACITILTIES AND EQUIPMENT

 

      A packing house is basically a building with shed and open sides, preferably high roofing and elevated cement flooring with good drainage, aeration and lighting. It should have adequate floor area to accommodate the equipment, working space and storage space. There should also be a provision to shed vehicles loading and unloading fruits during rains and inclement weather. The perimeter area of the packinghouse should be well secured from stray animals and vandals.

HARVEST AND POST HARVEST FACILITIES:

Harvesting tools, equipment from farm to Packaging House

Buying Station with Packaging House

1. Packaging equipment for fresh fruits
2. Boxes, containers and accessories

Processing Plant

1. Processing facilities (Dehydrated, puree, juices, frozen halves, etc).
2. Packing materials and equipment

Storage facilities (dry or cold)

Transport and delivery vans

PACKAGING FACILITIES AND EQUIPMENT NEEDED

 

   1. Plastic Fruit crates for field howling.  11. Dripping stand

2. Sorting area or tables.    12. Air drier or blower (fans)

3. Washing tanks or basin.   13. Grading and packing tables

4. Plastic Fruit crates for HWT    14. Weighing scales

5. Hot water tank:     15. Pack-Strapping equipment

6. Stainless steel water tank.   16. Fruit cartoons and/or boxes

7. Electric water heater    17. Hand carts

8. Thermostat and thermometer   18. Storage area

9. Gas stove with regulator and gas tank.  19. Loading area

10. Boiler and water pump with piping.  20. Conveyor system 

FRUIT CONTAINERS

 

Assuming one hectare produces 50,000 kilos per season and packed in 10 kilo crates or boxes, this will require 5,000 boxes per hectare every year. 

BAMBOO AND RATTAN BASKETS – “Kaing or Bukag” with a load capacity of 30 to 70 kilos are commonly used by farmers and mango traders. Bruising and mechanical injuries can be minimized with the use of liners, wooden support planks on vehicles during transport. 

Hard Plastic or Fiberboard Cartoons – These cartons have a capacity of 12 – 20 kilos. They are used for transporting mango from the field to the packinghouse. 

Containers of Utility – Some traders and mango exporters provide contractors and farmers with returnable plastic crates. Others provide cartons that are use to pack fruits for direct market delivery.

Wooden crates – Commercial mango growers are also advised to grow fast growing trees like G’melina, Neem, Bagrass, Falcata and even big bamboo variety for fruit crates and box manufacture to provide packaging materials. 

GRADING OF PHILIPPINE MANGO FOR EXPORT