Posted: Tuesday, June 15, 2021. 3:26 pm CST.
By Zoila Palma: From mangoyadas to mango jam and mango peppers, are we maximizing this year’s mango season?
Several mango trees in private yards and farms are loaded with fruits. Many are left on the ground to rot.
In my immediate community and social media, I have seen businesses promoting mangoyadas- a colorful and tasty mango drink, with crushed ice, chamoy and tajin, but is there more we can do?
At least 1 of my friends on social media shared that she made pepper, cake, and jam.
But, we are yet to see a creative entrepreneur purchasing or stocking up on mangoes and producing in large quantities the many products that can be made from the fruit.
Marie Sharp has maximized the use of our vegetables and fruits and has introduced mango jam and mango pepper.
With the large number of mangoes all around, more creative entrepreneurs can also begin producing exclusive mango products and even export them since at this time, the fruit is mostly sold by singles or in bags only.
There is an open opportunity for us to create value-added products such as juices, concentrates, and others.
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