Origin Fruit Group Mango Packing Protocol

PRODUCT & PREPARATION

Variety specifications ALL EU CLASS I

KEITT

FLAVOR: TEXTURE: COLOUR:

Sweet and fruity.

Firm, juicy flesh with limited fibers. Dark to medium green, sometimes with a pink blush over a small portion of the mango.

SHAPE:

Large oval shape.

MIN BRIX: 7° - 13° | Stage 2 - 3 RIPENING: The skin remains green even when ripe. Gently squeeze to assess ripeness.

KENT

FLAVOR: TEXTURE: COLOUR:

Sweet and rich.

Juicy, tender flesh with limited fibers. Dark green and often has a dark red blush over a small portion of the mango.

SHAPE:

Large oval shape.

MIN BRIX: 7° - 15° | Stage 2 - 3 RIPENING: Kents develop yellow undertones or

dots that spread across more of the mango as it ripens. Gently squeeze to assess ripeness.

TOMMY ATKINS

FLAVOR: TEXTURE: COLOUR:

Mild and sweet.

Firm flesh due to fibers throughout. A dark red blush often covers much of the fruit with green and orange-yel low accents. Medium to large with oval or oblong shape.

SHAPE:

MIN BRIX: 6° - 12° | Stage 2 - 3 RIPENING: Tommy Atkins mango may not

display any visible signs of ripe ness. Gently squeeze to assess.

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Origin Fruit Group | Mango Packing Guide