The Philippine mangoes\\\' unequaled sweetness and juiciness make them one of the country\\\'s top food exports. This is why the Department of Science and Technology\\\'s Industrial Technology Development Institute is constantly discovering other possible mango byproducts to offer to the domestic and international markets. The agency has actually stumbled into another way of preserving mango: Leathering, or turning it into candy.
Mango leathers, more commonly known as dried mango (in strips or rolls) are considered high-value products and they are within reach of the A,B and C markets. The processing may be simple, but the yield may not be ideal for a backyard operation. Five kilos of mangoes usually produce less than a kilo of mango leather. Despite the high capital investment and longer payback period, there may be a huge potential in the product, especially since the healthy trend is gaining momentum.
- Table-ripe carabao mangoes
- white sugar
- stainless steel trays
- stainless steel mixing bowls
- stainless steel spoons
- 2 weighing scales (use one for the raw fruits and the other one for the processed product to avoid contamination)
- refractometer--this device is used to measure the fruit\\\'s sweetness. It can be bought from laboratory equipment suppliers for about P7,000.
- dryer (optional)
- oriental polyprophyline laminated with polyethylene (OPPE) metalized plastic for packaging