Fresh Studio In Cooperation With SOFRI Provides Sop Training On Mango De-Sapping And Hot Water Treatment

Mangoes are a beloved tropical fruit enjoyed worldwide for their succulent sweetness and vibrant flavors. However, ensuring the quality and shelf life of mangoes post-harvest can be a significant challenge.

SOP Training On Mango De-Sapping And Hot Water Treatment

Training on standard operating procedures

In an effort to address this issue and reduce post-harvest losses, on November 6, 2023 Fresh Studio Innovations Asia and the Southern Fruit Research Institute (SOFRI) within the Strengthening the Mango value Chain in the Mekong Delta, a component of the Green Innovation Center for the Agriculture and Food Sector have come together to conduct training on Standard Operating Procedures (SOP) for mango de-sapping and hot water treatment for 50 project members who come from cooperatives, companies and representatives of DARD in Mekong Delta.

This collaborative initiative aims to empower mango cooperatives and companies to implement effective post-harvest handling techniques, ultimately increasing the shelf life of mangoes and reducing waste.

De-sapping, the process of removing latex and other exudates from the fruit’s surface, and hot water treatment, which helps control the sap burn and common post harvest disease such as anthracnose and stem rot diseases, are two critical steps in maintaining the fruit’s condition and ensuring it reaches consumers in optimal form.

De-sapping and Hot Water Treatment

The training sessions offer a wealth of knowledge and practical techniques to improve mango post-harvest handling, benefiting mango cooperatives and businesses in the process. Implementing these SOPs can extend the shelf life of mangoes, allowing them to be stored for longer periods and reducing post-harvest losses, which is especially important for cooperatives and business seeking to reach wider markets.

The participants are highly appreciated the knowledge transfer and useful SOP to be applicable into their production. Empowering mango cooperatives and companies with these techniques is an investment in the future of the mango industry, ensuring that consumers can enjoy high-quality mangoes while contributing to the economic growth of the regions where these fruits are cultivated.

The Green Innovation Centre Viet Nam is a country package of the Green Innovation Centres in the Agriculture and Food Sector (GIC) Program. This global program is funded by the German Federal Ministry for Economic Cooperation and Development (BMZ) within the framework of the special initiative ‘One world – No Hunger’. The GIC Viet Nam Project is jointly implemented by the Ministry of Agriculture and Rural Development (MARD) and GIZ.