India is the largest producer of Mango in the world. It produces mangoes of different sizes & shapes. It is fruit which has a large export potential in the International Market. This Presentation tends to look after the Good Agricultural Practices (GAP) & certifications associated with the export if mango. while the Good Manufacturing Practices (GMP) is regarding Mango Pulp which is a byproduct of Mango and having a huge demand in the international market.

1. GAP & GMP for Mango Export
PACM
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2. Mango
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Indian mangoes come in various shapes, sizes and colours with a wide variety of
flavour, aroma and taste
It provides 40 percent of the daily dietary fiber needs – a potent protector against
heart disease, cancer and cholesterol build –up
It is also rich in potassium, beta- carotene and antioxidants
Indian mangoes are mainly grown in tropical and subtropical regions
It is grown at an altitude of 1500 m & temp at 27 C

3. Commercial Varieties
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4. International Mango Production
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5. Indian Mango Production
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6. Indian Mango Export
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7. Export Competitiveness of Indian
Mangoes
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Wide variety of mangoes with par excellence edible quality.
Easier transfer of technology
Agri Export Zones & Pack houses for facilitating exports
Increase in Area of Mango Production due to its export
Potential
Facilities for Hot Water Treatment, Vapor Heat Treatment and
irradiation
High demand in Europe & UAE & because of less phyto sanitary
restrictions
UK imports of mango are concentrated during May to July
which is the harvesting season
Geographical Location of India

8. Good Agricultural Practices (GAP)
GAP are the practices that includes recommendations and
available knowledge to addressing environmental, economic and
social sustainability for on-farm production and post-production
processes resulting in safe and healthy food and non-food
agricultural products
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•Commitment to food safety at all levels
•Communication throughout the production
chain
•Mandatory employee education program at
the operational level
•Field and equipment sanitation
•Integrated pest management
•Verification by independent, third-party
audits
Key
Elements

9. Good Agricultural Practices (GAP)
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Objectives
• Ensuring safety and quality of produce in the food chain
• Capturing new market advantages by modifying supply chain
• Improving natural resources use, workers health and working conditions
• Creating new market opportunities for farmers and exporters in developing countries.
Benefits
• Development of basic infrastructure at the farm level
• Traceability through complete integration of food chain
• Improvement in the environment as well as soil fertility
• Worker’s safety and welfare
• Reputation in the international market as a producer of good quality and safe fruit produce
Challenges
• GAP implementation and especially record keeping and certification increases production costs.
• High risk of small scale farmers will not be able to seize export market opportunities unless they are
adequately informed, technically prepared and organized

10. Regional and national GAPs
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GLOBAL
G.A.P.
ASEANGAP
Malaysia -
SALM
certification
Thailand - Q
GAP and
ThaiGAP
certification
Japan - JGAP
certification
China - Green
Food and
ChinaGAP
certifications
India -
IndiaGAP

11. Global GAP
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Set of standards designed to apply voluntarily for agriculture production
worldwide
Represented by Global GAP Secretariat is a non-profit organization called Food
PLUS GmbH based in Germany.
Involves manufacturers, retailers, service organization, suppliers of agricultural
products, certification organizations, consulting companies, manufacture of
fertilizers and crop protection products, university and their association.
Provides standard and framework for independent third-party certification and
only admits the accredited certification bodies force in ISO / IEC Giude 65 or
EN 45011.
Global GAP has participation of more than 100 certification organizations from
80 different countries.

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Site Record
•Registered produce traceable back to the registered farm where it has been grown.
•Each registered grower, society, farm and produce to be given a Code No. and a package of practice to be
followed for accurate trace back of the produce.
Site History
•field should be away from animal housing, pastures or barnyards.
•Farmers should make sure that livestock waste should not enter the produce fields via run off or drift
•location of orchard should be free from industrial pollutants.
Record
Maintenance
•Proper record maintained by grower about crop production, sequence cropping, crop rotations, cropping
systems, cropped area, cultivation sheets for the current and previous growing seasons.
Internal
Evaluation
•Should undertake internal self-inspection on scheduling of crop production practices

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Corrective
Action
• Effective corrective action should be taken as a result of internal self inspections
Planting
Material
• Select planting material ( veneer graft ) from reliable nursery preferably Govt. / University /
Reputed.
• Select healthy vigorous and 1-1 ½ year old seedling.
• Should be straight, erect and should have at least 2-3 leaves
Varieties
• Standard name need to be documented so that the consumers are not misled
• essential to properly label the varieties grown in particular region to know the quality of mango
Soil &
substrate
management
• Soil Testing to determine nutrient & ph levels and do correction
• Well drained soils, free from alkalinity / salinity and acidity.
• Soil pH of 5.5 to 7.5

14. Plant seedlings
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stake the plant by placing two bamboo sticks on either side
Mulch the basin with paddy husk or available dry leaves to
conserve moisture.
Grow green manure crops in the alleys.
plough the alleys to check weed growth and loosen the soil
for better infiltration of rain water
Irrigate the seedlings at frequent intervals
Manure the plant with urea at an interval of 2 to 3 months.

15. Plant Nutrient Management
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Micro nutrient mixture of 5g Zinc sulphate, 2g,
Magnesium sulphate , 2g ferrous sulphate, 2g
Borax, 6g slaked lime, 10g urea and ½ ml
sandovit dissolved in 1liter water sprayed during
sep – oct twice at 10-15 days interval
Green manure crops like Dhaincha and sunhemp
@ 12 to 15kg per acre between plants is to be
sown

16. Irrigation
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Plants to be irrigated at 3-4 days interval till 2 years
3rd year irrigation should be given at weekly intervals
4th and 5th year onwards mango plants may be irrigated at 7 to 10 days interval
First irrigation at fruit set
Second irrigation, one month after first irrigation when fruits are of marble size
Third irrigation,20 to 30 days after second irrigation
fruiting period needs 2 to 4 irrigations
no irrigation during flowering and one month before harvesting.
necessary to test the water for quality because many salts are dissolved in it

17. Inter Cultivation & Weed Control
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In bearing orchards at least 2 times in a year the inter spaces should
be ploughed - one with onset of monsoon, the second one at the end
of the monsoon
Weedicides like Glyphosate (8-10 ml per liter) + 20g of ammonium
sulphate or urea spray on grass control them while spray of Atrataf @
800g for 240 liters of water per hectare control broad leaved weeds

18. Training
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Do not allow branches to develop from a single point as it will weaken
the plant.
Remove criss cross branches and Twigs out of place, off shoots and
twigs.
Remove also branches that have tendency to grow down
No training after bearing starts.

19. Pruning
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Pruning for production should be done every year, after 15 to 20 days of
harvesting
Prune all lower, hanging & criss crossing branches up to a height of 1
meter from ground level
Branches that arise at wrong places, weak and un fruiting shoots / twigs,
dead, dried, diseased and broken branches /twigs, water suckers left over
flower and fruits stalks.
should not be pruned in winter

20. Inter crops
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till the crop come to bearing, vegetable crops can be raised with
rotation of legume crops
raise green manure crops like sunhemp, dhaincha, cowpea and cluster
beans to enrich the soil
Legume crops like green gram, black gram and Bengal gram help in
improving the soil

21. Flowering Management
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Mango plants come to flowering, 4 to 5 years after planting. In case of
ultra high density planting (UHDP) 3 years after planting
Flowering period in Low temperature (15 to 16°C) coupled with water
stress conditions during Oct – Dec, pre flowering period
Stop irrigation for 2to3 months before flowering
Spray multi – K (KNO3@10g per liter of water + urea @ 5g per liter
water ) to avoid staggering flowering

22. Integrated Pest Management
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use of more organic manure infuse natural resistance
Only approved chemicals should be used with correct dosage & method
of application
Correct record of all chemical pesticides should be maintained. The date
of application, mode of application, the dose, the application
equipment and operator.

23. Application Equipment
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Plant protection equipment used for spraying and dusting crops is
maintained in good condition and is calibrated as per requirements
or the manufacturer’s guidelines
The nozzles and emitters should be in good condition to allow micro
fined spray of the pesticides
The equipment maintenance records should be maintained properly.

24. Fruiting and its management
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Harvest the fruits using harvesting aids
Depending up on the variety, season and place of cultivation, it takes 100 – 120 days
Maturity index of mango fruit is decided based on purpose for which it is used
Raw green mangoes for pickle and amchur are harvested at ¾ of the maturity
For domestic markets like Delhi, Kanpur, Calcutta etc. completely matured fruits but still
green and hard are harvested
For sea export - fully matured green and hard fruits of 90-100 days age having 7 to 9% TSS
For air transport - fully matured light green fruit with white dots having 100 -105 days age
and 9 to 10 percent TSS.
Harvest fruits in the morning before 9to 10 AM and after 4PM
Do not keep the harvested fruits in the sun or in the bare soil

25. Post harvest operations
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Harvested fruits may be sorted out, by separating good and damaged
once, shapeless once, small sized once, insect and disease affected once
They may be graded according to size(weight)
Harvested fruits may be cleaned in water and sent to markets or
assembling centers in plastic crates during cool hours of the day.

26. Packaging
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Packaging materials
Labeling and coding
Cool store

27. Worker’s Health & Safety
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Protective clothing and gadgets
Personal health & Workers Welfare
Training of workers
Record of Training Procedures

28. Waste & Pollution Management
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The farm should present a clean look in general.
The farm has designated areas to store litter and waste
Different types of waste are identified and stored separately
Empty Plant Protection Product Containers, Obsolete Plant Protection
Products to be destroyed

29. Environment and conservation
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Planning and management for integrated nutrient management,
pest management, protection of farm premises and water supply
Areas which cannot be utilized for production should be identified
and utilized for protection of environment

30. Complaint Procedure
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The complaints’ procedure should ensure that complaints are
adequately recorded, studied and followed up including a record of
actions taken.
Global GAP certification should be prescribed
Accreditation of certification should be as prescribed by national or
international accreditation bodies

31. Good Manufacturing Practice
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The practices required in order to conform to the guidelines recommended by agencies
that control the authorization and licensing of the manufacture and sale of food and
beverages
These guidelines provide minimum requirements that a manufacturer must meet to assure
that their products are consistently high in quality, from batch to batch, for their intended
use
addresses issues including documentation, record keeping, personnel qualifications,
sanitation, cleanliness, equipment verification, process validation, and complaint handling

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33. Codex Ailimentarus Commission
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It implements the Joint FAO/WHO Food Standards Programme, the purpose of which is to
protect the health of consumers and to ensure fair practices in the food
It is a collection of internationally adopted food standards presented in a uniform manner.
186 member Countries, 215 Codex observers: 49 intergovernmental organizations, 150
non-governmental organizations, and 16 United Nations organizations

34. MANGO PULP
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Mango Pulp is prepared from selected varieties of Fresh Mango Fruit.
Fully matured Mangoes are harvested, quickly transported to the fruit
processing plant, inspected and washed.
Selected high quality fruits go to the controlled ripening chambers
Varieties are Alphonso Mango Pulp, Totapuri Mango Pulp, Kesar Mango
Pulp.
Main clusters are Chittoor in the state of Andhra Pradesh and Krishnagiri
in the state of Tamil Nadu
India is also a major exporter to Saudi Arab, Yemen Republc, Netherland,
U K and Kuwait (1,10,923MT)

35. Definition
Use in the manufacture of Fruit Juices and
Nectars is obtained by the physical
removal of water from the fruit purée in
an amount sufficient to increase the Brix
level to a value at least 50% greater than
the Brix value established for
reconstituted juice from the same fruit
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37. Preparation
washed,
blanched,
pulped,
deseeded
centrifug
ed,
homogen
ized,
concentr,
thermally
process
aseptic
filling.
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38. Allowed
• Sugars with less than 2% moisture
• Syrups liquid sucrose, invert sugar solution, invert, sugar syrup, fructose syrup,
liquid cane sugar, isoglucose and high fructose syrup
• essential nutrients
QUALITY
CRITERIA
• characteristic colour, aroma and flavour of juice
AUTHENTICITY
• physical, chemical, organoleptical, and nutritionalcharacteristics
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BASIC CRITERIA BY CODEX

39. CONTAMINANTS
• PESTICIDE RESIDUES
• OTHER CONTAMINANTS
HYGIENE
Labelling
• The Name of the Product
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Additives to be used

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42. THANK YOU
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