Dry organic mango

6.50 CHF – 35.00 CHF

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The variety that is normally dried is Keitt. However other varieties like Erwin, Julie, Jaffna, Palma or Kent is dried. The ripe fruits are washed and peeled manually before drying. About 20kg of fresh mangoes are needed to produce 1 Kg of mango.

Certified organic.

Culture - Production

mangue-wad
Farmers that cultivate Wad’s mangoes can be found in Somanya in the eastern region of Ghana. The soil in Somanya favours the
cultivation of mangoes. The region has two seasons of mangoes per year.
Mango trees normally produce fruits after 3 – 4 years of planting. The mango season is clearly defined. The small season starts from Middle of November to early March.
The mango season is from End of May to September. However due to climatic change this period may slightly vary.

 

The varieties imported by Wad are: Keitt, Kent, Julie, Erwin and Palma.mangue-biologique

All the mango fruits on the same tree doesn’t get to maturity at the same time. That’s why the fruits are not calibrated but selected according to their maturity and transported and when ripe.

Transformation

We peel, cut and pack everything by hand for quality reasons and in order to check precisely the condition of the fruit to be dried and the quality.

The fruit dryers we use meet the European food industry requirements.

We use solar energy in our production.

 

This is how our mangoes dried:

  • The mangoes are washed and then manually peeled
  • They are then sliced to remove the seeds
  • The sliced fruits are arranged on the trays and put in the dehydrators
  • The trays and other utensils and equipment used are washed after each drying Voici les étapes du séchage de la mangue

Valeurs nutritives pour 100g

Energy 318 Kcal or 1326 KJ
Protein 3.30g
Fat 1.10g
Fat 73.40g
Sugar 71.80g
Food fiber 12.60g

Disponibilité

Throughout the year
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