Mango festival.
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ghazi52
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Mango export likely to increase this year
MULTAN: Mangoes exports are likely to increase during current year as 10 varieties of this exotic fruit have been registered with Federal Seed Certification and Registration Department (FSC&RD).
While talking to APP, Director Mango Research Institute (MRI) Dr Hameedullah and In-charge Mango Research Station (MRS) Shujabad Abdul Ghaffar Grewal said that the registered fruits have greater demand in the international markets.
Nine varieties including
Yakta, Anwar Lator, Black Chaunsa, White Chaunsa, Dosehary, Langra, Fajri, Chaunsa Summer Bahisht
have been registered from Punjab province while one variety namely “Sindhri” from Sindh province, they added, From Punjab province, five varieties were registered by MRI and another four varieties were registered by growers themselves. However, MRI facilitated the growers in registration process.
The both officers told APP that last year country made record exports of 127,000 tonnes. They added that the export of the exotic fruit would increase further as registration of the fruit with FSC&RD would improve mango marketing in various lucrative and super markets of the world. Supermarkets have Fruit-Chain shops and these markets preferred to give space to registered fruits only.
About Federal Seed Certification and Registration Department, Incharge MRS Abdul Ghaffar Grewal informed that it had coordination with seeds certification departments of various countries. Once, one variety is registered at a country, then other countries cannot register that variety. However, they could cultivate and sell these varieties but they will have to pay royalty to the country where the variety was developed originally.
Pakistani mangoes are much popular at international level, however, every nation has different taste, said Abdul Ghaffar Grewal. There are nearly 250 varieties of mangoes. Almost all Pakistani varieties have appeal due their particular taste and aroma. He however added that Sindhari was popular in Europe. Sindhari has 16 to 18 Total Soluble Solid (TSS), a level of sweetness in the fruit, and Europeans like it.
He further said that Pakistanis have interest in mangoes which have 23 to 25 TSS level as these are much sweeter.
Another reason of Sindhri export, the scientists informed that Sindhri has good shelf life and in case of any delay during transportation, there are less chances of any damage to fruit.
MULTAN: Mangoes exports are likely to increase during current year as 10 varieties of this exotic fruit have been registered with Federal Seed Certification and Registration Department (FSC&RD).
While talking to APP, Director Mango Research Institute (MRI) Dr Hameedullah and In-charge Mango Research Station (MRS) Shujabad Abdul Ghaffar Grewal said that the registered fruits have greater demand in the international markets.
Nine varieties including
Yakta, Anwar Lator, Black Chaunsa, White Chaunsa, Dosehary, Langra, Fajri, Chaunsa Summer Bahisht
have been registered from Punjab province while one variety namely “Sindhri” from Sindh province, they added, From Punjab province, five varieties were registered by MRI and another four varieties were registered by growers themselves. However, MRI facilitated the growers in registration process.
The both officers told APP that last year country made record exports of 127,000 tonnes. They added that the export of the exotic fruit would increase further as registration of the fruit with FSC&RD would improve mango marketing in various lucrative and super markets of the world. Supermarkets have Fruit-Chain shops and these markets preferred to give space to registered fruits only.
About Federal Seed Certification and Registration Department, Incharge MRS Abdul Ghaffar Grewal informed that it had coordination with seeds certification departments of various countries. Once, one variety is registered at a country, then other countries cannot register that variety. However, they could cultivate and sell these varieties but they will have to pay royalty to the country where the variety was developed originally.
Pakistani mangoes are much popular at international level, however, every nation has different taste, said Abdul Ghaffar Grewal. There are nearly 250 varieties of mangoes. Almost all Pakistani varieties have appeal due their particular taste and aroma. He however added that Sindhari was popular in Europe. Sindhari has 16 to 18 Total Soluble Solid (TSS), a level of sweetness in the fruit, and Europeans like it.
He further said that Pakistanis have interest in mangoes which have 23 to 25 TSS level as these are much sweeter.
Another reason of Sindhri export, the scientists informed that Sindhri has good shelf life and in case of any delay during transportation, there are less chances of any damage to fruit.
ghazi52
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Agri Tourism Development Corporation of Pakistan is going to organize one day "National Mango Festival Pakistan 2017"
Date :- Sunday 9th July 2017 .......time is 10 AM to 4 PM
Venue:- Asghar Mango Orchard & Agri Tourism Park Chak 116 JB Rara Tali 7 KM Millat Road Faisalabad near Jumra Kamalpur Bay pass.
Activities of the day
* lecture on successful mango growing on domestic and commercial scale.
* value addition producrs of mango fruit.
* introduce pick your own (U - Pick) Enterprise
* Fun for Families who love nature.
* camping site
* Mango Fun and Mango compitation
* pay for how much you will pick
Participation free on site
For registration email us
info@atdcpakistan.com
or contact host
Naveed-ur- Rahman 0321 8669864 (owner of farm)
for booking desi food contact Farooq Zafar 0347 7733253
Agri Tourism Development Corporation of Pakistan.
www.atdcpakistan.com
Date :- Sunday 9th July 2017 .......time is 10 AM to 4 PM
Venue:- Asghar Mango Orchard & Agri Tourism Park Chak 116 JB Rara Tali 7 KM Millat Road Faisalabad near Jumra Kamalpur Bay pass.
Activities of the day
* lecture on successful mango growing on domestic and commercial scale.
* value addition producrs of mango fruit.
* introduce pick your own (U - Pick) Enterprise
* Fun for Families who love nature.
* camping site
* Mango Fun and Mango compitation
* pay for how much you will pick
Participation free on site
For registration email us
info@atdcpakistan.com
or contact host
Naveed-ur- Rahman 0321 8669864 (owner of farm)
for booking desi food contact Farooq Zafar 0347 7733253
Agri Tourism Development Corporation of Pakistan.
www.atdcpakistan.com
ghazi52
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Two delicious mango recipes to satisfy your sweet tooth
BISMA TIRMIZI
Make the most of mangoes this season with these delicious recipes
Be sure to make try them when it’s still summer and the mango reigns.
Our annual desi love affair with the aam or mango is passionate, real and short.
Come mango season we all sing, eat, dance, speak, devour and breathe mangoes. The renowned poet Mirza Ghalib best understood our relationship with this reigning emperor of fruits. “In my view,” said Ghalib, “there are only two essential points about mangoes — they should be sweet and they should be plentiful.”
First eaten some 4,000 years ago, the mango, according to Encyclopedia Britannica, “is inextricably connected with the folklore and religious ceremonies of the subcontinent. Buddha himself was presented with a mango grove that he might find repose in its grateful shade. The name mango […] is most likely derived from the Malayam, manna, which the Portuguese adopted as manga when they came to Kerala in 1498 for the spice trade. Probably because of the difficulty in transporting seeds (they retain their viability for a short time only), the tree was not introduced into the Western Hemisphere until about 1700, when it was planted in Brazil; it reached the West Indies in the year 1740.”
The two recipes I share with you today are delicious, and will be a sure hit with family and friends. Here they are, from my kitchen to yours. Be sure to make try them when it’s still summer and the mango reigns.
There’s nothing aam about this summer fruit!
Mango Pound Cake
Mango pound cake. Photo: Ched de home.
Ingredients
1 cup sugar
2/3 cup canola oil
2 egg
1 cup plus 4 tablespoons all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ cup chopped peeled mango
½ cup chopped pecans
Confectioners’ sugar and whipped topping, optional
Method
In a small bowl, beat sugar, oil and eggs. Combine flour, baking powder, salt, cinnamon and nutmeg and gradually beat into the sugar mixture, mixing well. Fold in the chopped mango and pecans.
Transfer to a 9-inch greased baking pan. Bake at 375°C for 40 to 45 minutes or until a toothpick inserted near the centre comes out clean. Let it sit for 10 minutes before removing from the pan to a wire rack. Cool completely, garnish with confectioners’ sugar and whipped topping. Enjoy!
Mango Banoffee Pie
Mango Pie. Photo: A cup of sugar a pinch of salt.
Ingredients
6 to 6 ½ oz crushed Graham crackers
3 oz. butter
4 perfectly ripe mangoes
14 oz. can of condensed milk
(Note: Seal the condensed milk — in its original can — and boil in a full pot of water for four to five hours until the condensed milk turns to caramel. Please ensure that the can is submerged in boiling water for the entire length of time it is set on the stove to boil. Keep on adding more water as it evaporates and ensure the water does not run out in the boiling pot, since that will cause the can to explode and can be dangerous. I usually boil several cans and freeze them, so they are ready to use as a quick and easy dessert when needed.) 1 pint heavy whipping cream (or double crème).
Optional, for decoration Crushed graham crackers Chocolate shavings A dash of coffee powder Castor sugar to taste to be added to whipping cream while whipping (Note: I prefer not to add it since there is enough sweetness in the caramel, mangoes and crust. The unsweetened whipped cream deliciously balances out the sweetness of the pie.)
Method
Mix graham crackers and melted butter in a food processor, form pie crust by pressing down the pastry at the base of a pie dish and set in fridge to chill for half-an-hour to one hour. Once the crust is chilled, slice four mangoes and set on the crust, pour caramel (add a dash of milk to make the caramel consistency spreadable, maintaining the thickness), beat whipping cream until it forms soft peaks. Pour on caramel and decorate if desired. Store in the refrigerator to set.
BISMA TIRMIZI
Make the most of mangoes this season with these delicious recipes
Be sure to make try them when it’s still summer and the mango reigns.
Our annual desi love affair with the aam or mango is passionate, real and short.
Come mango season we all sing, eat, dance, speak, devour and breathe mangoes. The renowned poet Mirza Ghalib best understood our relationship with this reigning emperor of fruits. “In my view,” said Ghalib, “there are only two essential points about mangoes — they should be sweet and they should be plentiful.”
First eaten some 4,000 years ago, the mango, according to Encyclopedia Britannica, “is inextricably connected with the folklore and religious ceremonies of the subcontinent. Buddha himself was presented with a mango grove that he might find repose in its grateful shade. The name mango […] is most likely derived from the Malayam, manna, which the Portuguese adopted as manga when they came to Kerala in 1498 for the spice trade. Probably because of the difficulty in transporting seeds (they retain their viability for a short time only), the tree was not introduced into the Western Hemisphere until about 1700, when it was planted in Brazil; it reached the West Indies in the year 1740.”
The two recipes I share with you today are delicious, and will be a sure hit with family and friends. Here they are, from my kitchen to yours. Be sure to make try them when it’s still summer and the mango reigns.
There’s nothing aam about this summer fruit!
Mango Pound Cake
Mango pound cake. Photo: Ched de home.
Ingredients
1 cup sugar
2/3 cup canola oil
2 egg
1 cup plus 4 tablespoons all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ cup chopped peeled mango
½ cup chopped pecans
Confectioners’ sugar and whipped topping, optional
Method
In a small bowl, beat sugar, oil and eggs. Combine flour, baking powder, salt, cinnamon and nutmeg and gradually beat into the sugar mixture, mixing well. Fold in the chopped mango and pecans.
Transfer to a 9-inch greased baking pan. Bake at 375°C for 40 to 45 minutes or until a toothpick inserted near the centre comes out clean. Let it sit for 10 minutes before removing from the pan to a wire rack. Cool completely, garnish with confectioners’ sugar and whipped topping. Enjoy!
Mango Banoffee Pie
Mango Pie. Photo: A cup of sugar a pinch of salt.
Ingredients
6 to 6 ½ oz crushed Graham crackers
3 oz. butter
4 perfectly ripe mangoes
14 oz. can of condensed milk
(Note: Seal the condensed milk — in its original can — and boil in a full pot of water for four to five hours until the condensed milk turns to caramel. Please ensure that the can is submerged in boiling water for the entire length of time it is set on the stove to boil. Keep on adding more water as it evaporates and ensure the water does not run out in the boiling pot, since that will cause the can to explode and can be dangerous. I usually boil several cans and freeze them, so they are ready to use as a quick and easy dessert when needed.) 1 pint heavy whipping cream (or double crème).
Optional, for decoration Crushed graham crackers Chocolate shavings A dash of coffee powder Castor sugar to taste to be added to whipping cream while whipping (Note: I prefer not to add it since there is enough sweetness in the caramel, mangoes and crust. The unsweetened whipped cream deliciously balances out the sweetness of the pie.)
Method
Mix graham crackers and melted butter in a food processor, form pie crust by pressing down the pastry at the base of a pie dish and set in fridge to chill for half-an-hour to one hour. Once the crust is chilled, slice four mangoes and set on the crust, pour caramel (add a dash of milk to make the caramel consistency spreadable, maintaining the thickness), beat whipping cream until it forms soft peaks. Pour on caramel and decorate if desired. Store in the refrigerator to set.
ghazi52
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Pakistan’s mangoes struggle to find market in US
A man selling Pakistani mangoes.
KARACHI: Despite getting approval for zero duty under the generalised system of preferences (GSP) six years ago, Pakistani mangoes have failed to create a market share in the United States, a country that spends $0.5 billion on fruit imports.
This was stated by Federation of Pakistan Chambers of Commerce & Industry (FPCCI) Regional Chairman on Horticulture Exports Committee Ahmad Jawad who blamed the lack of facilities in Pakistan as the reason behind the trend.
“Exporters still complain that the process of exporting mangoes to the US is lengthy and costly,” he said, adding that high freight charges estimated at Rs370 per kilogramme are a major obstacle.
“The main obstacle is that mangoes have to be irradiated at US facilities, which involves booking and trucking the cargo to a particular facility, completing the irradiation process and taking it back to the market.
“Each step costs money and delays at any stage threaten the entire consignment’s quality and sale prospects. In all, according to exporters, each kilogramme costs around $8 before it can be sold to consumers,” Jawad lamented, adding that this price, even without adding growing and cultivating cost of mangoes to it, is unaffordable for the majority of American consumers.
“The only option is to get local irradiation facilities approved by the US as has been the case with South Korea,” Jawad said, while asking for a similar system for exporting mangoes to the US.
Currently, mangoes destined for South Korea are irradiated at a plant near Lahore where Korean government representative monitors the entire process before clearing the consignment. While the exporter pays for the cost of the visit, the total cost is still half of that for the US.
In fact, that was the original plan: a modern irradiation facility was to be set up by Pakistan Atomic Energy Commission in Lahore with a name of Paras Foods. However, the Pakistan Horticulture Development and Export Company (PHDEC) leading the initiative was rendered virtually dormant since agriculture portfolio was devolved to the provinces.
A man selling Pakistani mangoes.
KARACHI: Despite getting approval for zero duty under the generalised system of preferences (GSP) six years ago, Pakistani mangoes have failed to create a market share in the United States, a country that spends $0.5 billion on fruit imports.
This was stated by Federation of Pakistan Chambers of Commerce & Industry (FPCCI) Regional Chairman on Horticulture Exports Committee Ahmad Jawad who blamed the lack of facilities in Pakistan as the reason behind the trend.
“Exporters still complain that the process of exporting mangoes to the US is lengthy and costly,” he said, adding that high freight charges estimated at Rs370 per kilogramme are a major obstacle.
“The main obstacle is that mangoes have to be irradiated at US facilities, which involves booking and trucking the cargo to a particular facility, completing the irradiation process and taking it back to the market.
“Each step costs money and delays at any stage threaten the entire consignment’s quality and sale prospects. In all, according to exporters, each kilogramme costs around $8 before it can be sold to consumers,” Jawad lamented, adding that this price, even without adding growing and cultivating cost of mangoes to it, is unaffordable for the majority of American consumers.
“The only option is to get local irradiation facilities approved by the US as has been the case with South Korea,” Jawad said, while asking for a similar system for exporting mangoes to the US.
Currently, mangoes destined for South Korea are irradiated at a plant near Lahore where Korean government representative monitors the entire process before clearing the consignment. While the exporter pays for the cost of the visit, the total cost is still half of that for the US.
In fact, that was the original plan: a modern irradiation facility was to be set up by Pakistan Atomic Energy Commission in Lahore with a name of Paras Foods. However, the Pakistan Horticulture Development and Export Company (PHDEC) leading the initiative was rendered virtually dormant since agriculture portfolio was devolved to the provinces.
