The mango (Mangifera Indica L.) tree is erect, 30 to 100 ft high, with a broad, rounded canopy or a more upright, oval, relatively slender crown. In deep soil, the taproot descends to a depth of 20 ft (6 in), the profuse, wide-spreading, feeder root system also sends down many anchor roots which penetrate for several feet. The tree is long-lived, some specimens being known to be 300 years old and still fruiting.
It is one of the most important fruit exports of the Philippines. Dubbed as the "sure export winner", mango has annual export projection of 13% for both processed and fresh forms. The industry supports some 2.5 million farmers. Mangoes can be eaten fresh, cooked, frozen, preserve or dried, whether green, half-ripe or fully ripe.
Products and Uses
Food Source
·
Eaten as fresh
·
Dried
·
Juice and other concentrates
·
Puree
Industrial Use
·
Medicine
·
Dye
·
Various crafts
·
Perfume
·
Biogas
·
Gum, charcoal, shade
Agro-ecological Environment:
Soil – loamy soil, relatively high in organic matter, pH 6-7, good drainage
Slope – flat to rolling terrain
Temperature – between 21°C and 30 °C
Rainfall – distinct wet and dry season with at least 4 months dry period
Elevation – at most 400 meters above sea level
References:
http://www.hort.purdue.edu/newcrop/morton/mango_ars.html
http://www.plantcultures.org.uk/plants/mango_landing.html
http://www.da.gov.ph
“Geographic Suitability and Investment Potential of Mango in the Philippines.” Unpublished Report. DA-BAR.