Part I

Zambo mango anyone?
Special Report by: Riolyn B. Pontillas

Felino Santos, Contributing Editor

Zamboanga.com News
 

WITH a plantation area of 2,137 hectares and 13,938 metric tons of production, could Zamboanga City be among the top mango producers of the country, if not, of the world?

The potential of the local mango industry has remained as such. Though the tropical climate of the city could be very suitable for growing mangoes, local produce have not penetrated the global market where there is a higher demand, except for China that has actually started trading with the country and has approved buying raw mangoes. Though we export products domestically, the city has not yet produced a local finished product out of this fruit that can be grown and sustained locally given the proper technology. Existing ones, if there are, however remain obscure and have not captured the local consumers tastes.

The potential of this industry, given the proper support, could contribute enormously to the economy of the city. It will likewise give the city a distinct recognition if this potential will be harnessed.

Why mango?

First, the city’s topography is suitable for mango growing because it meets the prerequisites the site selection of establishing mango orchards. The suitability of an area for growing mangoes depends largely on the site’s kind of soil and space area.

Philippine soil is known for its fertility. Our local soil is nonetheless similar to the rest of the archipelago. The soil’s capacity to absorb water and retain moisture determines the level of sweetness of the fruit. The Philippine mango, especially the Philippine Carabao mango (the velvety yellow color) has a sweetness degree of 18-19 as compared to other foreign mangoes which have a sweetness degree of 14-15 only. Aside from the kind of soil, the moderate temperature and sufficient water supply are among the other factors to be included in the sweetness of the mango.

The soil in the city is fertile because it is not parch. Its ability to absorb water allows the mango plants to absorb more nutrients, thus plump produces.

The city however is more fortunate than the rest because aside from the fertile soil, the geographical location is not prone to typhoons and high wind velocity. The climate is likewise not too low which suits the natural adaptation of the tropical mango plant. Typhoon prone areas cannot be suitable for mangoes as this will pull the fruits or break the barks of the tree. There are land preparation methods however, such as the planting of fencing and border to protect young trees from strong winds. The planting of trees such as mahogany, acacia or pili are recommended to be placed along borders.

Second, there are enough spaces for the orchards. The Philippines reserves a 10 meters planting distance allowing lesser nutrient competition among the trees. Israel uses the 5x8 meter distance planting which makes trees undernourished since roots compete for nutrients beneath. Their dry climate is likewise a disadvantage for growing the plants that naturally thrives in a tropical climate. The bigger the space, the more fruits are produced and the city has more than enough space.

The lean season in Zamboanga starts from July and lasts until December of the same year while peak season starts from February and ends on July. Basically, during the months of July to December, mangoes are sold at an amount of more or less, P80.00 per kilo that contains about four to five Philippine Carabao mangoes.

In order to produce mangoes even during the lean months, pruning is used where excess branches or unnecessary leaves are cut to make the mango tree ready to fruit. The city’s mango fruit availability during the lean season will augment export products to places such as Cebu, Davao and Manila. Drastic and moderate pruning training for farmers started last July 2002.

The lean season however does not deter mango production in the archipelago. Given the proper technology, mango can be produced the whole year round. Luzon and Visayas’ lean season starts from February and ends in July contrary of what is, our peak season. Cebu, which is popular for its dried or dehydrated mango products, gets their raw materials from Cagayan de Oro located north of Zamboanga. On the other hand, the mango industry of Guimaras, Iloilo exports raw materials to the United States of America.

Eating, quality-wise, Zamboanga ranks second after Zambales that produces better mangoes. Area for improvement of the mango is on its physical appearance. Fruits from trees are usually left unprotected from pests and weather condition. Eating, quality-wise however is incomparable.

The mango’s rich and succulent taste makes it a high market potential. The Philippine mango has a taste superiority over other foreign varieties and is exported fresh or processed into puree, nectar, jam, powder and snacks and as frozen and dehydrated mango.

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