BASIC METHODS IN MANGO PROCESSING

Products. Dried Mangoes, Puree, Juice and Jam

Objectives. At the end of the course, the participants will be able to:
* identify and adopt the various preservation technologies for mangoes;
* Appreciate and apply the necessary quality measures in production.

Methodology. A lecture/demonstration approach will be used during the three-day training.

Who should attend. Entrepreneurs, Trainors, Coop Members and anybody who is interested to learn the basics of mango processing.

Course Outline
Day 1
• Principles of Dehydration
• Methods of Dehydration
• Steps in Dehydration Process
• Other Preservation Methods for Mangoes and Dried Mangoes by Products
• Raw Materials Selection and Preparation
• Demonstration/Hands-on

Day 2
• Continuation of Hands-on
• Critical Control Points in Dried Mango Processing
• The Dehydration Process
• Product Costing
• Packaging and Storage

Day 3
• Hands-on

Duration: 24 hours