Mango
The mango is a sweet, tropical fruit recognized for its versatility in culinary applications, enjoyed both raw and in various dishes. Belonging to the Mangifera genus, the most widely cultivated species is Mangifera indica, commonly known as the common mango. This fruit is significant in global agriculture, ranking as the fifth most cultivated fruit after bananas, citrus, grapes, and apples. Native to southern Asia, the mango has a rich history of cultivation, believed to have been domesticated around five thousand years ago in India, where it continues to be an essential agricultural product.
Mango trees can grow impressively tall and live for centuries, displaying evergreen characteristics and thriving in tropical climates. The fruit comes in diverse forms, typically ranging from 2.5 to 10 inches in length, with a sweet, peach-like flavor and high nutritional content, including vitamins A and C. The mango also contains phytochemicals like mangiferin, which may contribute to health benefits. In addition to being consumed fresh, mangoes are utilized in products like nectars, yogurts, and preserves, showcasing their importance in various cultures and cuisines. Efforts are ongoing to develop new mango cultivars that enhance disease resistance and yield, reflecting the fruit's enduring relevance in agriculture.
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Mango
The mango is a type of sweet fruit grown throughout the tropics. It may be eaten raw or as part of many culinary dishes. Although twenty-seven edible species of fruit belong to the Mangifera genus, the most common cultivated species is Mangifera indica, the common mango. The mango tree is part of the taxonomical family Anacardiaceae, which includes a variety of species ranging from the trees that produce cashews and pistachios to poison ivy and poison sumac, two plants known to cause painful rashes. Mangoes are the fifth most cultivated fruit in the world after bananas, citrus, grapes, and apples.
Although mango trees are grown throughout tropical climates worldwide, the common mango is native to the rain forests of southern Asia. It is believed that the first domesticated mangoes were cultivated about five thousand years ago in India, where they remain a vital agricultural product. The mango is the most important fruit crop throughout much of Asia, with India and China being the two largest commercial producers of mangoes.
Overview
Mature mango trees can grow to more than 130 feet (40 meters) tall and 125 feet (38 meters) wide. They are capable of living for three hundred years or more. Mango trees are described as an arborescent evergreen, which means that they retain their leaves throughout the year. They evolved as canopy trees at the edge of tropical forests but are now grown in orchards around the world.
The mango fruit is very diverse in form and can range in size from 2.5 to 10 inches (6.25 to 25 centimeters) in length and from 2 ounces (57 grams) to 5 pounds (2.26 kilograms) in weight. The mango fruit is a drupe, a type of soft, fleshy fruit that surrounds a pit or stone that functions as the plant's seed. The mango fruit typically has a peach-like flavor. It is high in vitamins A and C. Mangoes contain phytochemicals such as mangiferin, which studies suggest could help reduce the risk of certain cancers.
The mango is an important component in many fruit products, including fruit nectars (which are used to sweeten many foods), yogurts, dried fruits, and preserves. In many countries, mangoes have been an important source of nutrition for centuries. The seed is the source of amchoor (mango powder), which is used as both a starch and a seasoning in India. Mango tree wood is a key source of tannins used in the curing of leather.
It is more difficult to produce new cultivars of tree crops such as mangoes than field crops such as wheat and corn, due in part to the lengthy growth patterns of trees and the longer juvenile gestation periods of fruits. As a result, many of the cultivars in wide use are of ancient origin and have limitations—such as low yields and poor disease resistance—that have limited increases in commercial production. The growth of the mango industry is due largely to the spread of mango trees to a wider region in the tropics. Scientists are currently developing new cultivars that demonstrate characteristics that they hope might improve their growing rates. In the United States, the most common varieties of mangoes are Ataulfo, Francis, Haden, Keitt, Kent, and Tommy Atkins.
Bibliography
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