A GUIDE TO

GR OWING
OR GANIC
MANGO
WITH
NATURAL FARMING
SYSTEM
Year 2009

Prepared and consolidated by:

REX A. RIVERA
Agronomist / Mango Specialist

Email: rarivera8@yahoo.com
Website: www.freewebs.com/organicfarmphil
Telex: 083-301-0117
Mobile: 0905-242-2691

1
CONTENTS 2
Introduction 3
Description of mango 5
Philippine Carabao Mango variety 5
Nutritional Aspects 6
Mango Products 8
Mango Cultural Requirements 9
Establishment of Mango Orchard 10
Plant Propagation 12
Field Planting 12
Care and Management of Juvenile Trees 14
Care and Management of Bearing Trees 22
Herbal Organic Spray 27
On Season Mango Production 29
Off Season Mango Production 30
Flower Induction 31
Pest and Disease Control 36
One Year Mango Production Cycle 38
Flower and Fruit Protection 39
Harvesting Mango 41
Post Harvest Operations 43
Preparing fresh fruits for shipment 44
Post harvest Treatment 46
Packaging Operations 48
Grading Philippine Mango for Export 50
Mango fresh fruit storage 50
Ripening Mango Fruits 51
Mango Trading 55
Return on Investment (ROI) 61
Mango Farm Requirements 63
Mango Products, Processing and Utilization 63
Mango Preparation and Recipe 65
Natural Farming 73
Simple guide to Growing Organic Mango 90
Summary and Recommendations 93
Acknowlegement 96

2
 GROWING ORGANIC MANGO

INTRODUCTION

The growing domestic and export market demands for

organically grown fruits and vegetables compel us to learn to grow
ORGANIC MANGO using the Natural Farming System. This is a
simple and basic study to help mango growers produce naturally
grown mango free from toxic chemical residue, using both herbal
organic fertilizers and concentrates with biotechnology and integrated
pest management.
Let us recall that in the 1950s and earlier, before Dr. Ramon
Barba discovered Potassium nitrate in 1970, as a good mango flower
inducers; mangoes in the Philippines were not sprayed and cared the
way we do today. They were producing good quality fruits, growing
naturally. However, fruiting was seasonal. Smudging was the
common ways of inducing flowering and fruiting and it was
cumbersome.

Philippine Carabao Mango

3
 Remember that when God created the universe, the earth and
nature, it was complete and balanced. Man interfered with this
balance in the environment and ecosystem for the desire to produce
more of their selected and preferred crops, in the process destroying
the equilibrium and disrupting natural laws and life. Its ill effects of
toxic synthetic chemicals are now being manifested in making the
land less productive and the life span of man is shortening. Other life
forms are disappearing. It is time for us to learn natural laws and
adopt Natural Farming System.

Before 1950 mango the trees were left alone to nature and bear
fruits during season. Mango owners just harvested mango fruits
without caring for the trees, just like coconut farmers. Today, as the
prices of chemical inputs get too high, mango growers are starting to
leave the mango trees to the care of nature. Added to this is the
growing demand for chemical free mango or naturally grown fruits.

We are now introducing the use of herbal organic pest and

disease control and biological measures. Our latest experience in
growing organic mango show that natural farming system is easier to
learn and adopted by farmers. Production cost is much lower than
conventional chemical farming. Organic fertilizer and beneficial
microorganisms increase soil nutrient year after year as the tree also
grow bigger and increase their productivity.

The usual experience is that for the first to the second year,
while the soil is still gaining the build up on plant food nutrient with
organic fertilizer, compost in combination of microbial activities, the
yield are still lower than with the use of chemical fertilizers and
synthetic chemicals which have immediate effect on plant growth and
nutrition. When soil nutrient have reached the optimum level and the
beneficial bio-organisms bring back life to the soil, the health and
productivity of plants surpasses those under chemical treatment, at
much lower production cost. This has been tested and proven in
many countries adopting the Natural Farming System.

This paper will be discussing more about growing mango with

the Natural Organic and Biological Farming System.

4
 DESCRIPTION OF MANGO
Scientific name: Mangifera indica L.
• Family: Anacardiaceae
• Origin: Mangos are indigenous to India & Southeast Asia
• Tree: medium to large (9.1 to 30.5 m)
Foliage: symmetrical, rounded canopy
• Leaves:
alternately arranged
15 to 40.6 cm in length
Pinkish, amber or pale green- colour when young become
dark green at maturity

Inflorescence:
Primarily terminal
Panicle length 6.4 to 40.6cm
Panicles consists of main axis
bearing many branched 2o axis
2o axis bear a cyme of 3 flowers
Each flower borne in bracteate pedicels
Flowers are small, yellowish to pinkish-white
majority staminate (80%) and
the remainder perfect (20%).
550 to more than 4000 flowers.

PHILIPPINE CARABAO MANGO VARIETY

• Mango (Mangifera indica) is the national fruit of the
Philippines. It is indigenous and endemic to the Philippines
and grows for centuries on its natural environment. It
responds to human intervention on its culture and
environment changes.
• It has a wide market potential both domestic and as exports
fruit.
• It is a high value crop where mango grower can earn
substantially per unit area or per hectare a year, provided
planted at the right distance of 15x15, 20x20, 25x25 or
30x30 meters, with a population of 44, 25, 16, and 11 hills

5
 respectively per hectare and properly cared. (Space
between for farm operations and inter crop).
• It is suitable to grow on upland areas with abundant sunlight
and adequate moisture with free flow of air or breeze.
• Mango is a centennial crop that three or more family
generation can benefit. There is no record of mango trees
dying because of old age, Rather, many trees become
unproductive or die because of crowding.
• It is a good retirement insurance, tree crop where production
increases, as trees grow bigger and older.
Nutritional Aspects
Nutrient level per 100g of mango flesh

Water 81.0 g
Energy 74 k cal
Protein 0.6 g
Lipids 0.4 g
Carbohydrates 16.9 g
Calcium 14 mg
Phosphorus 16 mg
Iron 1.3 mg
2743 micro
Carotene
g
Thiamin 80 micro g
Riboflavin 90 micro g
Niacin 0.9 mg
Vitamin C 16 mg

Consumption of a medium size mango could provide the daily

requirement of Vitamins A and C. The level of various nutrients may
vary depending on the cultivar, ripeness of the fruit and area of
cultivation.

6
MANGO PRODUCTS
The following are primary commercial mango products:
• Fresh table fruit, ripe and green.
• Dried or dehydrated ripe mango fruit.
• Mango Puree, concentrate, nectar and juices.

Secondary mango products:

• Mango fruit preserves in syrup, salted or fermented.
• Chilled fresh mango fruits. (Frozen fresh halves)
• Green mango pickle (Burong mangga)
• Powdered mango (green and ripe)
• Mango recipe and bakery additive.

Other mango products and by-products:

• Mango seeds for nursery planting materials.
• Mango seeds and shell for feeds
• Mango peel. Seeds, leaves, branch for organic fertilizer.
• Mango wood for lumber and furniture making and fruit
boxes. Waste branches are made into charcoal.
• Specialize fruit, leaves and plant extract for drugs and
medicine.
• Mango seed shell as crafted key holder and coin pocket.
(Guimaras)
• Other products under development.

7
 MANGO PRODUCTION
Estimated production of 50 trees per hectare.

Age Estimated Gross Sales Cost of Gross Profit or

Range of Production per Hectare at Production at Income per
Trees in per Trees in 50 trees x P10 P4.00 per kilo hectare with 50
Years Kilos trees
1 to 5 0 Juvenile Trees (P50, 000.00) (P50, 000.00)
5 to 10 50 P25, 000.00 P10, 000.00 P15, 000.00
10 to 15 200 100,000.00 40,000.00 60,000.00
15 to 20 500 250,000.00 100,000.00 150,000.00
20 to 25 800 400,000.00 160,000.00 240,000.00
25 to 30 1,000 500,000.00 200,000.00 300,000.00
30 to 35 1,200 600,000.00 240,000.00 360,000.00
35 to 40 1,500 750,000.00 300,000.00 450,000.00
40 to 45 1,800 900,000.00 360,000.00 540,000.00
45 to 50 2,000 1,000,000.00 400,000.00 600,000.00

Mango is a high value and bigger earner crop, compared to

traditional crops like rice, corn, coconut and sugarcane where income
ranges only from P15, 000.00 to P60, 000.00 per hectare a year. This
is why most farmers growing traditional crops remain poor. Mango
can easily give P100, 000.00 to P500, 000.00 per hectare a year with
trees 10 to 20 years old. Inter-cropping the mango orchard with
seasonal or cash crops like grains and vegetables add more to farm
income. The mango tree is benefited by the cultivation and
application of fertilizers to the cash crops.

More income per unit area is better attained by growing mango

with other crops. Distance of mango planting at 20 – 30 meters will
allow bigger and more productive mango trees with less production
cost and less pest and disease problems. The care, cultivation and
fertilization of the intercrop will benefit the growth and productivity of
the mango trees. This can be done in Natural Farming System.

8
 MANGO CULTURAL REQUIREMENTS
Mango is a tropical tree. It can grow in most landmasses along
and near the equator/ Mango can be grown in almost all regions of
the Philippines. They are more productive if grown in the following
environmental conditions:

1, Elevation: 600 meters from sea level. 800 meters is still

tolerable.

2. Mangoes need a dry period of 3 to 5 months to induce maturity

of vegetative parts and flower. Rain water during flower bloom
will wash off pollen induce growth of pathogens (Anthracnose)
and result to dropping of both flowers and forming developing
fruits. Fruit development also needs plenty of sunlight up to
120 -135 days after flower induction. Mango is biennial bearer,
fruits every two years. With human intervention, it can be made
to bear yearly or even more often.

3. The ideal temperature for mango growing is 21 to 37 degree C.

4. Soils preferred are deep loamy, rich in organic matter, with

balance content of macro and micro nutrient elements.

5. Water requirement: Optimum moisture is very important. Mango

is successfully cultivated in areas where annual rainfall range
from 500-2500 mm. For a successful crop, most important thing
is the distribution of rainfall rather than the amount.

6. Soil pH 6-7 or (5.5-6.5 pH) is ideal for mango. At this, nutrients

are available.Mango can be cultivated in a wide range of soil
conditions. A well drained soil with 2 M depth is the best. Soils
with high clay content or with frequent water logging is not
suitable for successful cultivation of mango.

7. Topography: Flat to slightly sloping land, well drain but with

good water holding capacity. Stiff mountainsides are also
planted to mango, but with difficulty in production management.

9
 8. Mango needs plenty of sunlight. Fully-grown mango trees
should have enough sunlight from morning to evening, at the
top of its crown to base of trunk. Shading even partially will limit
its productivity. Crowded branch and foliage reduce yield.

9. Moderate airflow or wind is needed by mango trees to allow

aeration to prevent the buildup of pest and diseases within the
tree crown. Avoid strong winds especially during flowering and
fruiting stage by growing windbreaker trees. Areas with sea
breeze are found to favor mango growth and productivity.

AVOID AREAS THAT ARE:

1. High altitude over 500 meters above sea level, cool

temperature, humid condition and rainy areas

2. Low lying areas, valleys at foot of hills and mountain where

there is only partial sunlight, no free flow of air, humid and
too wet soils. Forest areas are not suitable to mango
production as the trees tend to grow vegetatively.

ESTALISHMENT OF MANGO ORCHARD

Field preparation
Mango is cultivated both as a home garden crop and a commercial
scale crop. Before establishment of a commercial cultivation, clear
the land and plow and harrow. At the same time, take steps to adopt
appropriate soil conservation, conditioning and enrichment
measures. Check on irrigation and drainage as this will play very
important role in growth and productivity of the mango trees.

10
A few pointers in establishing a good productive mango orchard:

Look for the ideal site of a mango farm base on the cultural
requirement ideal for mango.

Select carefully your planting materials. Be sure you get the right
variety and strain the market demands. Grafted seedlings are
recommended to have uniform tree production. The Philippine
Golden Mango (carabao – Lamao and Guimaras selections) are
preferred. Sanitize the seedlings with HOC and harden them for
at least two weeks on direct sunlight before field planting.

The farm should be accessible with good roads and abundant clean
water supply for irrigation and spraying.

Clear field of all trees and structure that will shed the trees to allow
full sunshine and free airflow. Set rows at east-west orientation.
Better plant them on triangle layout or quincunx.

Layout the farm and trees with access in-farm roads, farmhouse,
working shed, water system and other farm structures.

Recommended planting distance is 20 x 20 + 1 meters quincunx with

50 trees population per hectare. The center hill may be eliminated
when trees become bigger and crowded at 20 to 30 years old.

Weed, cultivate, fertilize and irrigate your trees regularly every 3

months. Combine organic and mineral fertilizers for faster and
healthy growth. Use farm compost (Plant and animal waste).

See that the farm is well secured with strong fence, Electricity with
lightings to discourage thieves and serve as light trap for insect
pests.

11
 PLANT PROPAGATION
Methods of Propagation

Sexual propagation with seeds. The trees grow big and productive in
7-15 years. However, fruits may not be the same with genetic
variations.
Asexual propagation – grafting. Trees start bearing as early as 3–5
years. They produce more uniform true to type fruits, with scion
coming from the same mother tree.

FIELD PLANTING
Steps in Field Planting:
1. Propagate and harden the seedlings or planting materials.
Expose to direct sunlight at least one week before field planting.
Spray or drench with herbal pesticide. (HOC)

2. Clear the field plows and harrows if possible. Stake planting site
20 x 20 + 1m quincunx or 15 x 15m triangle to have 50 hills /
ha.

3. Dig 1 cubic meter holes and replace the soil with rich/fertile
topsoil and fully decomposed organic matter or organic
fertilizer. Earthworm casting is ideal mix to topsoil. Fully
decomposed animal and plant waste with beneficial bacteria
and fungi (EM, IMO, BMO, BYM). In deep organic rich loamy
soil, one cubic foot hole will suffice.

4. Planting procedure: Drench the seedling in plastic bag and

press the soil to loosen it in the bag.

5. Make a hole on the planting site and pour in water to drench the
soil. Gently remove seedling from plastic bag and place in hole,
cover and press soil.

12
 6. Place a stake firmly besides the seedling and tie the seedling to
it for stable support in case of strong wind and rain.

For a home garden, planting is possible at any time of the year

except during periods of heavy rains. If a prolonged dry condition
exists, plants must be watered or irrigated as and when necessary.

Use only very vigorous plants for field planting. Minimize the stress
during field planting by hardening plants exposing to direct sunlight
and with less water application. This hardening held improve the
success rate of field establishment.

Another Procedure in planting mango seedlings:

• At planting remove the cover. Cut around the edge of the

bottom of the pot and remove the intermingled roots by pruning
tap root.
• Place the plant in such a way that the base of the plant in the
pot is aligned with the ground level. Then remove the
polyethylene bag with two longitudinal cuts from bottom up.
• After removing the polyethylene cover, fill the planting hole with
soil and slightly tighten the soil. These steps help reduce root
damage due to breaking and splitting of potting media block.
• Allow the plant to grow directly up. Use a stick closer to the
plant and tighten it into the stick carefully. - To minimize water
loss under dry weather conditions, remove half of each mature
leaf.
• Use a mulch around the plant using easily available mulching
material such as dry grass or cogon. Mulching helps to reduce
soil temperature in the root zone. Weed control also become
easy. It also reduces drying of soil and wind erosion of soil.
• After planting watering is an essential requirement. Construct a
basin around plants to control runoff of applied water.
• Provide shade appropriately to protect plants from heavy
sunlight.

13
Massive planting of rolling idle lands:
1. Stake the planting site 20 x 20 meters apart.
2. Dig one cubic meter hole, and replace with fertile soil mixed
with organic fertilizer of fully decompose farm waste.
3. Plant directly healthy seeds one inch deep, water and cover
with thick grass mulch to conserve moisture and prevent growth
of weeds.
4. When the plants grow one meter high, field graft them with
scion coming from one selected mother tree for uniformity
5. Record all activities, name of owner and location of the farm,
date, name of persons doing the operations especially the
source of scion or planting materials. Mapping of the farm.
6. Keep farm animals from eating or destroying young plants.

CARE AND MANAGEMENT

OF JUVENILE TREES

Proper care and management of young tree is necessary to

ensure field establishment. High mortality of newly planted tress
usually occurs during the dry months and they succumb to pest
infestations if not properly monitored.

The establishment period for young mango tree is about four to

five years, it is therefore important that the tree has attained the
maximum canopy size before this can be induced to flower.

Pruning

Young trees are seldom pruned unless insects and diseases

affect these. However, to ‘dwarf’ the tree, it is suggested that
tips should be cut after reaching 1-meter height to
encourage lateral branching. Otherwise, grafts have
tendency to grow tall before giving out lateral branches. This
is often referred to as “formative” pruning.

14
 +

Crop Management

Training of trees

Training gives a tree good appearance, management of the tree

becomes easy, high yields with quality fruit is possible and pest and
disease incidence minimized. Training of trees must be started right
from the early stages of growth. Pay special attention to train trees
from the time of planting.

Allow a plant to grow as a single stem up to about 1/2 M. Let the first
branch form at 1/2 M height. Then at about 15-20 cm spacing allow
them to grow 3-4 branches around the tree. Let these branches to
grow in opposite directions to give a tree a good appearance. This is
also important to minimize break of branches at latter stages of
growth. Natural shading of branches also minimized when branches
are equally well distributed around the tree.

Shoots that do not receive sufficient sunlight do not produce enough

food reserves for the tree. Thus, fruit set in such branches are not
satisfactory. Such branches must be removed. Also diseased, dead
and intermingling branches must be removed. In removing branches
the cut must be very close to the main stem or limb when pruned.
Prune trees under dry weather conditions. Do not apply paint as this
will prevent the bark to close the wound. Instead a fungicide to the cut
surface or a mixture of vinegar, soap and water may be applied.

15
Fertilization

It is very important that grafts be established in the field prior to

fertilizer application. Fertilization is recommended 3 to 4 months
after field planting and should be done before the end of rainy
season. A practical guide for fertilizer application is the
development of young shoots, weeks after transplanting.

The following are fertilizers requirements for non-bearing trees,

if soil analysis is not available:

One year old - 1.0 kg organic fertilizer/guano/charcoal/

ash.

Two year old - 2.0 kg organic

fertilizer/guano/charcoal/ash.

Three year old - 3.0 kg organic fertilizer/guano/charcoal/ash.

Four year old – 4.0 kg organic

fertilizer/guano/charcoal/ash.

Five year old - 5.0 kg organic

fertilizer/guano/charcoal/ash.

The fertilizer should be placed 0.2 to 0.3 feet away from the stem of
young grafts and cultivate the soil to incorporate the organic fertilizer
2-3 inches below the ground level.
NOTE: For Organic Farming.

Urea is considered as Organic Fertilizer because it has to undergo

de-nitrification and feed to microorganisms and decomposition before
it is taken up by the plant as nutrient.

Phosphate – can be sourced from Guano deposits from urine and

droppings of bats in lime caves.

16
Potash – Can be sourced from charcoal, carbonized rice hull or wood
ash.

NPK Fertilizer requirement for Young Trees

Annual dose of fertlizer per plant (g)

Rock
. Urea MOP
Phosphate
At planting 115 230 105
A year later 115 230 105
You may apply I kilo Organic fertilizer per hill 100 g guano and 500
grams carbonized rice hull and 100 grams wood ash to supply all
nutrient requirement of the young plants. Supplement with HOC
(Herbal Organic Concentrate) spray on foliage.

NPK Fertilizer requirement for Bearing Trees

Annual fertilizer dose per plant (g)

Rock
. Urea MOP
Phosphate
At fruiting 215 325 380
Increase rate of Organic Fertilizer as the trees grow bigger.

Irrigation
Manual watering during the dry months by saturating the soil with
enough water followed by mulching to conserve moisture. It also
serves as source of organic matter and protection or shield of
beneficial microorganisms against direct sunlight and heat.

Drip irrigation if available could be incorporated with liquid organic

fertilizer or compost tea.

17
Especially in areas when prolonged dry periods exist, it is imperative
to irrigate the plants in the first three years after planting. Frequency
and amount of irrigation depend on rainfall and soil properties. When
the tree reaches five meters tall, its root system will also be deeper,
and could withstand long dry months especially if the soil surface is
cultivated and broken to serve as mulch. Mango roots 2-3 inches on
soil surface should be prune off by shallow cultivation to keep the
roots at deeper level to avoid dehydration when top soil dry up. This
will protect the tree from wilting and fruit drops.

For mango the most critical periods of moisture requirements is from

flowering to fruit maturity and leaf bud burst (flushing) to leaf
maturity.

From full leaf and bud maturity up to flower bud burst irrigation must
be withheld. Irrigation during this period adversely affect flowering as
too much moisture may induce vegetative or flushing new leaves
instead of flowers. Avoid inducing trees just after or during rainy days.

Intercropping
Vegetables and legumes most adapted in the area with high
market demands are recommended. The practice not only provide
additional income to growers but keeps the area free from weeds,
cultivated and improve fertility of the soil.
Short maturing trees (inter-fillers) such as citrus, papaya,
pineapple, guava, pomelo and jackfruit are recommended as
intercrops for mango with planting distance 15 meters apart or farther.
Intercrops should be managed separately from the main crop. It
should not interfere with regular activities intended for mango.

18
Weed control
Ring cultivation is recommended for young mango trees. This is
done by scrapping or hoeing the weeds around the base of the trunk.
An area of about one meter radius should be maintained weed free.
Thick mulching will also prevent weed growth.

Inter-row cultivation using plow/tractor is necessary for big

plantations. Avoid deep plowing near the root system. Disk harrowing
is recommended.

Cover cropping involves planting of leguminous and creeping

crops like Tropical Kodzu, Centrocema pubesence and Arakis pintoy
to suppress the growth of weeds provide soil protection, mulch and
nitrogen organic fertilizer.. However, cover crops should be cut or
plow under as soon as these grow vigorously.

Chemicals (herbicides) should be avoided as much as possible.

Herbicides are not recommended even for large mango plantation
rather cultivate field with tractor and plant leguminous cover crops to
replace weeds. Herbicides do not only kill weeds, but also other
plants and the microorganisms in the soil. It kills soil life. It also affect
adversely the mango.

Insect/Disease control
Scale insects (Aonidiella orientales, A., inorrata, Aspidiotus
destructor, Phenocapsis inday and Hermiberlesia palmae)-These
are small scale-like insects usually found underneath the leaves and
branches. Both adults and nymphs destroy the plant by sucking the
vital plant sap causing drying and falling of leaves. Abnormal growth
of branches are due to toxic substances injected by the insects while
feeding.

19
 Control: Scale insects particularly the armored group are difficult
to control with insecticides because their bodies are covered with
wax. When contact insecticides are used, stickers are necessary.
During heavy infestation, pruning of affected parts should be done
followed by spray application of organic base insecticide and organic
fertilizers high in N. When infestation is minimal. Brushing with soap
and water can minimize the problem. Spray or drench the whole tree
from soil to trunk, branches and leaves with HOC-4n1 at weekly
interval until scales and ants are eliminated. Home made lime sulfur
is very effective control of scale insects.

Tip borer (Chlumetia transversa) - The adult moth lays its egg
on flushes. The eggs hatch into small larvae that bore into the shoots
and stems, feeding on the vascular bundles. Since, water and food
are prevented from going up the tree (due to destruction of the food
bundles), the top most portion dies. When dissected, small, pinkish
larvae are present inside.

Control: With minimal infestation, prune the damage parts and

burn them. During severe infestation, spray soil, trunk, branches and
foliage with herbal organic concentrate (HOC-4n1) at 3-7 days
interval. Trichogramma bio control of borers can help reduce
infestation.

Corn silk beetle (Monolepta bifasciata) - The adults are small,

yellow insects and are voracious leaf feeders. Newly formed leaves
(flushes) are very attractive to the insect. Infested leaves produce
several holes and under severe attack, the entire leaves are
destroyed. Damage are easily infected with anthracnose.

Control: Avoid corn planting during mango production period.

Timely application of HOC-4n1 during flushing. Use any contact
organic or mineral insecticides recommended for mango. Spray with
herbal organic concentrate (HOC-4n1) is a very good prevention and
repellant at 3 days interval for two weeks.

Grubs (Lecopholis irrorata)/termites (Macrotermes sp.) -

These insects feed on the roots and stems of the tree. Under heavy
infestation, young mango trees die.

20
 Control: Fertilizing organic herbal compost and drenching the soil
around the tree trunk with HOC-4n1 will drive away grubs. It is
important however, to expose the adults prior to application of organic
insecticides by destroying earthen tunnels with cultivation and
pressurized water sprayers. You may spread grounded neem, ipil-ipil,
madre de cacao and marigold leaves incorporate with the soil.

Anthracnose (Collectorichchum gloesporioides) -This is the

most important disease of mango during rainy months. Leaves are
susceptible to the disease, especially the flushes. The common
symptoms are black spots and shot holes. Affected leaves dry and fall
to the ground prematurely. Flowers and young developing fruits turn
dark and fall.

Control: Pruning of affected parts and spraying the remaining

parts with HOC-4n1 is recommended at weekly interval during critical
growth stage and immediately after the rain to wash off the fungus
sticking on wet foliage, flowers or fruits. You can minimize or prevent
Anthracnose infection, The critical stages of growth are during
flushing, flowering and early fruit development. Prevention is better
than cure. A mixture of soap, cooking oil, coco vinegar and water can
be use as spray drench to prevent fungal diseases like Anthracnose.

De-blossoming
This is the removal of flowers developed on young trees. De-
blossoming allows vegetative growth and proper establishment of
trees in the field. Flowers take up a lot of food nutrient and energy
from the tree for growth of fruit bearing. So we discourage over
flowering of trees beyond 80% of foliage.

Care and protection during Flushing and Flowering:

Scale insects / mealybugs – Pruning and Spraying with soap and

water, / and HOC application / smudging

Tip borer – pruning / HOC application / smudging

21
Corn silk beetle – avoid corn as intercrop during production
period / HOC application / smudging

Cecid fly – pruning of infested leaves/ HOC application /

smudging

Grubs/termites – HOC soil drench / cultivation / Clean culture.

Anthracnose - pruning / application of HOC with soap, oil and

water.

Scab – application of HOC with soap, oil and water.

CARE AND MANAGEMENT

OF BEARING TREES
The health, vigor and size of the mango trees determine its
productivity. Even if the Philippine Golden mango is biennial in
nature, it can be made to bear yearly or more often if the right
cultural management is done.

1. Fence and secure the area from stray animals and intruders that
may damage the plants. Security is most needed 30 days up to
harvest.

2. Practice clean culture. Cultivate and weed regularly. Remove all

trees and shrubs that serve as host to insect pest and diseases.

3. Grow plants and herbs around the perimeter of the mango farm
or orchard that are pest repellant, with pesticide and fungicide
property and can be used as herbal concentrate spray. They
can also serve as windbreakers in areas with prevalent strong
winds. Plants like Neem tree, Madre de Cacao, Curry, Acacia,
etc. that can also be shelter for diverse beneficial birds, insects
and microorganism, that will suppress insect pests.

22
4. The trees should not shed one another. Prune off overcrowded
branches. Mango is a terminal bearer, so avoid pruning off
healthy terminal fruiting shoot buds.

5. Irrigate and keep the soil moist most at all times. Less water or
drier soil is preferred one month before flower induction and
one month before harvest. Avoid water logging by providing
suitable drainage.

6. Fertilize quarterly with abundant organic fertilizer with macro

and trace mineral elements. The use of organic compost from
pest repellant herbs like most legumes will both increase plant
food nutrient and protect the trees from pest and diseases.

7. Mango trees are perennial and organic fertilizers can sustain

their nutrition year after year as they contain beneficial
microorganisms that helps renew soil fertility. To keep the soil
alive, avoid using chemical based fertilizers, pesticides and
herbicide that kill beneficial fungi, bacteria and earthworms.

7. Spray herbal organic concentrate fertilizer on leaves and fruits

when growth and fruit development needs supplemental
nutrition. Herbal organic concentrate (HOC-4n1) with foliar
fertilizer, pest repellant, insecticide and fungicide. Fish Amino
Acid (FAA) with macro and trace nutrient elements will insure
health, vigor and productivity of the mango trees. This is
specially needed during flowering and fruit development stages.
It makes the fruit grow bigger, heavier, and sweeter. Reduce or
minimize fruit drops.

Essential plant food elements

MACRONUTRIEN MACRONUTRIENT MICRONUTRIENT
TS S S
From water and From soil and From soil and
air. fertilizers fertilizer
1. Carbon 1. Nitrogen 1. Zinc
2. Hydrogen 2. Phosphorous 2. Iron
3. Oxygen 3. Potash 3. Boron

23
 4. Calcium 4. Molybdenum
5. Sulfur 5. Copper
6. Magnesium 6. Manganese
7. Chlorine

Kinds of Organic Fertilizers:

1. Foliar organic fertilizers derived from fermented animal of plants
like fish and fruit amino acid.
2. Decomposed animal waste mixed with plant residues, leaves with
beneficial microorganisms.
3. Vermin-compost or earthworm casting fed with decomposing
organic materials. One of the rich forms of organic fertilizer with
humic acid, a growth promoting and beneficial microorganisms.
4. Sludge or liquid organic waste materials rich in plant food nutrient
with beneficial microorganisms.
5. Green manure. These are young plants usually legumes or beans
that are plowed under and mixed with the soil during flowering
stage.
6. Soil and seed inoculate such as nitrogen fixing bacteria and other
microorganisms that help decompose organic materials.
7. Use of powdered charcoal, wood ash and carbonized rice hull.
8. Use of natural mineral deposits like lime stone powder, hydrated
lime, guano, magnesium oxide, sulfur deposits or spring, ferrous
etc. Plants get their food nutrient from both organic and mineral
sources. The soil contain mixture of mineral plant nutrients.

Pest and disease prevention:

Spray HOC (Herbal Organic Concentrate) during:
Flushing of young leaves,
At bud break and flower elongation,
During fruit formation and development
Before bagging and
One month before harvest.

Spray the entire tree, leaves, branches, stem and the ground
surrounding the trunk. Note that most pest and diseases come from

24
the soil surrounding the tree and stay at the bark of stem and
branches during hibernation.

Use biological controls to control insect pest and diseases are

preferred. (Birds, animals, insects, bacteria, fungi and other living
organisms that help control and reduce pests) Maintain a mini-forest
adjacent to your mango orchard to shelter biodiversity in the
ecosystem of your farm.

Insects vs. insects. Use of insect predators/parasites like

trichogramma, braconids and pirate bugs to counter insect pests
.
Microbes vs. microbes. Use of microorganisms such as
beneficial bacteria and fungi to counter diseases (Pathogens) and
insect pests.

Natural equilibrium and bio-diversity. Allow bio-diversity and

balance ecosystem in the farm by maintaining green belts or mini
forest to shelter and provide breeding and favorable environment for
all types of living organisms that will balance and prevent the
breakout of infestation of one or more pests.

Agro Chemicals have been the major cause of destroying the

equilibrium and balance of the eco system. They have killed the
natural living enemies of pest resulting in recurrence of pests and the
increase use and cost of chemical controls.

Natural Flower induction:

Before 1970 when Dr. Ramon Barba discovered the use of
Potassium Nitrate as mango flower-inducer, mangoes were
flowering naturally. Before that farmers practice smudging
which is more laborious, time consuming and not precise on its
effect. Today however smudging is used in aid to flower
induction and driving away insect pest from the trees.

Other ways of mango flowering and fruiting:

25
 Seasonal fruiting. These occurs when the trees are healthy and
the season for flowering and fruiting comes usually from November to
March at the start of dry season.
Smoking tree foliage (smudging) when they reach maturity.
Root pruning and partial girdling will also induce flowering and
fruiting, as these are forms of stresses.
Application of high dosage of Phosphorous and Potash fertilizer
with adequate nutrients will hasten maturity, flowering and fruiting.
Spraying cold water with HOC during hot dry days will shock and
induce the mango tree to flower.

Dr. Hernani Golez, Head of the National Mango Research

and Development Center (NMRDC) of the Bureau of Plant
Industry (BPI) explains that the mango tree is ready for
reproduction when it has accumulated enough plant food
nutrients specially carbohydrate usually every two years. When
the Gibberelic acid (GA) growth hormone is lowered. It occurs
when the tree grows older with mature foliage; is stressed like
dry hot weather with sudden shower, mechanical or disease
damage and exposure to flower inducing nutrients in gas or
liquid forms.

Care and management of flowers and fruit development.

As soon as the fruiting buds start breaking (Bud Break) adult

insect pests hibernating or just waiting for new vegetative
growth will be attracted to the bud and start laying eggs on
them and the growing inflorescence.

Some control measures:

Sanitize the tree by spray and drenching the whole tree (soil,
trunk, branches and leaves) with Herbal Organic Concentrate (HOC-
4n1) with four properties (Pest repellant, insecticide, fungicide and
foliar fertilizer) on a weekly interval starting with flower induction to
fruit development. Spray after the rain. For heavy infestation areas
spraying HOC on 3 days interval from bud break to 20 days was
found effective control.
Remove all disease and infested parts of the tree, weeds and
debris. Transport them to your composting area.

26
 In a Farmers Field School (FFS) on mango conducted at Bry.
Tucaual, Alabel, Sarangani Province, Trichogramma was used to
suppress mango hoppers and borers effectively.
Spraying emerging flowers and developing fruits with organic fish
amino acid (FAA) will greatly increase the development of healthy
fruits, hold on to the panicle and mature into bigger and superior
quality fruits.
Smudging the trees during fruit development will help drive away
destructive insect pest and feed the leaves with gaseous carbon
nutrients.

HERBAL ORGANIC SPRAY

A new product for Natural Farming

HERBAL ORGANIC SPRAY has been formulated for the easy

and convenient use. Farmers’ who would like to produce
organically grown food crops including fruits and vegetables
without resorting to synthetic toxic chemicals that post danger
to man and environment can use Herbal Organic Spray instead.
Soon many companies will be having organic sprays for sale.

HOC (Herbal Organic Concentrate) was specially prepared by

chemist and developed through research and efficacy test on
farmer's field conditions. They were found to be effective pest
repellant, insecticide, fungicide and growth promoting with a
simultaneous and broad-spectrum effect.

The compound was developed using several tropical herbs with

repellant, insecticide and fungicidal substances gathered from
cultured and wild plants. Added to the compound is fish/fruit
amino acid (FAA), which provides plant growth nutrients as a
foliar fertilizer. It likewise contains trace mineral substances
essential to normal and healthy plant growth derived from
seaweed and other herbal and organic components.

DOSAGE:
1-2 tbsp. per gallon of water (4 tbsp. per knapsack sprayer
load) or 250-500 ml per 100 liters water and one half to one liter

27
HOC per 200 liter drum of water. Complete spray coverage
from soil, stem branches and leaves for effective result. During
heavy infestation the dosage is increased to 1% or one liter per
100 liters water.

SPRAY FREQUENCY:
Spray every 3 days then on weekly interval during critical
stages of growth, flushing, flowering and fruit development.
Monthly or as needed during growth and rejuvenation. .
Watering and drenching small plant may also be done at weekly
interval.

HOC for MANGO:

Recommended HOC treatment for mango: HOC-4n1+ HOC-
GO with FAA (amino acid) besides repellant, insecticide and
fungicide properties. Mix HOC with nitrate flower induction to
control adult insect pests to prevent them from laying eggs
during flushing or flowering. Be sure to have a total coverage by
spraying or drenching the soil surrounding the base of the tree,
including its trunk and branches, where pest and diseases
harbor.

Immediately after harvest and pruning, to induce flushing and

growth of young shoots. Spray or drench the tree with HOC-
4n1+ HOC-GO w/ FAA. Cultivate the soil, apply Nitrogen and
organic fertilizer, then irrigate or water.

During rejuvenation from harvesting to next flower induction:

Cultivate the soil around the base of the tree every 3 months
and drench with a 1-% HOC-4n1 solution to control soil born
pest and diseases including termites.

Spray trees with HOC once a month up to one month during

rejuvenation and one week before scheduled flower
induction.

During flowering and fruit development, spray HOC at 7, 10, 13.

16. 19, 22, 45, 60, 70 and 90 DAFI.

28
ORGANIC CULTURAL MANAGEMENT PRACTICES

ORGANIC CULTURAL MANAGEMENT & REJUVINATION

SANITATION – PRUNING – WEEDING & CULTIVATION

SOIL FERTILIZATION (ORGANIC FERTILIZER)

IRRIGATION & DRAINAGE

SHOOT INDUCTION - FLUSHING (HOC-4n1 + HOC-GO )

IPM (SANITATION, HOC & BIOCON)

FLOWER MANAGEMENT

FLOWER INDUCTION (HOC Flower Inducer or Smudging)

IRRIGATION & DRAINAGE

FOLIAR FERTILIZATION (HOC-4n1 + HOC-GO w/ BMO)

ENHANCE POLLINATION (Attract Pollinators)

FRUIT MANAGEMENT

IRRIGATION & DRAINAGE

FOLIAR FERTILIZATION (HOC-4n1 + HOC-GO w/ BMO)

IPM (BIOCON + HOC-4n1 + Bagging)

PROPER HARVESTING

PROPER POST HARVEST HANDLING & TREATMENT

PACKAGING & MARKETING

ON SEASON MANGO PRODUCTION

29
 The regular season for mango is flowering from November to
February and harvest from March to June. This is during the summer
months. The Philippine Golden Carabao Mango is a biennial bearer.
This means that by it’s nature it bears a good harvest every two
years, but may bear every year too if conditions are favorable such as
the general health of the tree and summer intensity of the weather
condition.

Understanding the natural laws governing the growth and

production of mango will help us growers maintain their health and
productivity through the years. The rainy or wet season will allow the
tree to grow, rejuvenate and store food nutrients for its fruiting stage.
During the summer months a period of stress, dry hot weather,
flowering and fruiting naturally occur. In the 1950s and earlier, mango
trees were left to nature and fruit on their own just like most coconut
plantations. Farmers just come to harvest when fruits are mature.
This is still happening in hinterlands where mango trees are left
abandoned to nature.

PERIOD FLOWER INDUCTION HARVEST

On Season November to February March to June
Off Season March to October July to February

OFF-SEASON MANGO PRODUCTION

Mango growers can produce mango fruits during the off-season
especially in Mindanao, being outside the typhoon belt. Other areas
of the country with less expected typhoon and heavy rains might
venture into producing off-season fruits as the supply is low, demand
is high and price is good.

Producing mango during off-season has its own unique

challenges. Production falls during the rainy season. This will require
a special care and cultural management. Be ready to spray herbal
fungicide every after rain during flowering and early fruit development
to prevent fungal infection and dropping.

30
 Follow a one-year cycle of eight (8) months rejuvenation (from
harvest to flower induction) and four (4) months of production
(from flower induction to harvest.) Remember, plants also need
time to absorb plant nutrients from soil, water and atmosphere,
carry them to the leaves for photosynthesis, then transport
cooked nutrient to different parts of the plant for food storage
and utilization for growth, flowering and fruiting.

REJUVINATION PRODUCTION
8 months 4 months
Flushing, maturation of foliage, absorption of Flowering to fruiting,
nutrients, photosynthesis, food storage, development, maturity
maturation of fruiting buds. and harvesting

The success and productivity lies in proper rejuvenation of the

trees immediately after harvest up to induction and care of
flowers and fruits to full maturity.

After harvest flushing is induced, by pruning, fertilization with high

nitrogen and irrigating. Spray HOC-4n1 with FAA. Application of
weak acid like Amino Acid, Humic acid and Giberellic acid will
help induce growth and flushing. After 3 months cultivate
around the trunk to prune root and fertilize with guano and high
potash or wood ash to induce maturity and dormancy to
prepare trees to flower and fruit in 4 to 6 months hence.
Powdered charcoal or carbonized rice hull will help in preparing
the tree for maturity and be ready for flowering and fruiting.

FLOWER INDUCTION
Mango trees naturally flower and fruit when it is healthy and
ready to fruit. Stress will help induce flowering during dry season for
its seasonal bearing. However, flowering can be induced; by
smudging (smoking), partial girdling branch stretching or other
mechanical or chemical treatments. Chemical flower induction by

31
using Potassium nitrate (KNO3) was introduced by Dr. Ramon Barba
after his successful research in 1970 at UPLB, College, and Laguna,
Philippines. Research on natural herbal organic base flower inducers
is now being conducted in Mindanao and the Visayas.

PREPARING MANGO TREES FOR FLOWERING AND FRUITING.

It is easy to induce the trees to flower, but if the tree is not well
prepared, the flowers will just fall off. The tree should be really
healthy with adequate nutrient storage to support and sustain
flowering and fruit development up to full maturity and harvest.

Here are a few pointers to remember and adopt:

1. Provide enough fertilizer and nutrient to the plant through the

soil. Never rely only on foliar fertilization. That is only to
augment nutrient needs during the production period (flowering
to fruit development). To be sure, apply enough organic fertilizer
every 6 months to every tree augmented with mineral fertilizer.

2. Insure that there is adequate soil moisture at all times. Over

water is not good as well as water stress. Less moisture is
needed before flowering and during later stage of the
maturation of the fruits to keep them sweeter and firm.

3. Protect the trees with biological and organic herbal pesticides

and fungicides. Microorganisms (IMO, BMO, EM, BYM) is now
being recognized as helping enrich the soil, provide nutrient
and protect the plants from pest and diseases.

4. Induce the trees to flush after harvest to have new shoot for
next season fruiting. To induce the tree to flush, irrigate and
fertilize with higher dosage of nitrogen, and or spray the leaves
with half dose of Potassium Nitrate (KNO3) mixed with foliar
organic fertilizer or home made lime sulfur solution.

5. Spraying and drenching the whole plant from the base of trunk
to branches and leaves with foliar fertilizer rich in amino acid or

32
 other organic weak acid and containing micro-nutrient elements
will help induce flushing. The use of Herbal Organic
Concentrate (HOC) and homemade lime sulfur has been found
to induce new vegetative growth.

6. Two months after flushing when the leaves start maturing, apply
fertilizer rich in phosphorous and potash (guano and ash) to
keep trees maturing and dormant in preparation for next
season’s fruiting. Use organic fertilizer with guano and burnt
rice hull or ash.

In selecting trees for flower induction, take note of the

following:

1. The tree must have full mature leaves and buds. The leaves
are crispy; dark-green in color, healthy plum dormant bud tips.
At least 8-10 months rejuvenation.

2. The tree and leaves should be dry, with no rain expected within
the day from spraying or smudging.

3. Trees that fruited the previous season but have not flushed
should not be induced to flower. Many contractors and growers
who want fast money often violate this practice. This will
weaken the tree and will cause drop in production of death.

4. When spraying flower inducer, cover only 80% of the foliage.

Allow 20% to remain vegetative to support and feed the tree
during its productive stage (flowering and fruit development).

33
----
CONDITIONS IN FLOWER INDUCETION

When not to use Use High Dosage Use Low Dosage

1. When the tree is too 1. When Trees are just 1. When trees are big, old
small, young or starting to mature. or fully mature.
juvenile.
2. Leaves and buds are 2. When leaves and buds
2. When the leaves maturing are fully mature.
and buds are young.
3. The tree is healthy, 3. The tree is healthy with
3. When the tree is with vigorous buds and dormant-buds.
weak and sickly. leaves.
4. During host sunny
4. During rainy 4. During cloudy weather. weather.
weather.
5. Five to seven months 5. Eight to ten months
5. Just after harvest after harvest after after harvest after,
or when the tree has rejuvenation & mature. rejuvenation & dormant.
fruits or flushing.

OTHER INDICATIONS

1. Check on the fruiting buds’ readiness. The buds are slightly

rounded and mature or dormant, ready to flower. There are two
types of buds, the leaf and flower bud.
2. If the buds are flattening with small dormant buds at the sides,
they are most likely new flushing leaf buds for vegetative
growth for next season’s fruiting.
3. The soil and the trees are dry. If it rained the previous days and
the atmosphere is humid, induction may result to flushing or a
combination of flowering with flushing.

34
 4. Choose to induce during dry hot months or dry days. Flower
induction up to 45 days during the early fruit formation are the
most critical period where the flowers and young fruits are
susceptible to infection and infestations. Rain an be damaging.
5. As a general rule, the mango flower and fruit if the tree is
healthy and has accumulated enough carbohydrate and other
plant nutrients, and is stressed.
6. A mango tree needs enough time of at least 8 to 10 months to
accumulate and store food nutrients in its system from last
fruiting, to support new flowering and fruiting cycle.
7. Too much flowering as in 90 to 100% of foliage flower are
dangerous, since too much energy is released by the plant, and
there will not be enough left for fruit development. Usual result
is massive dropping and only a few fruits remain or even total
crop fall. A 70% to 80% foliage flowering would be ideal to
insure full fruit development with bigger and better quality
harvest with enough vegetative leaves to feed the flowers and
developing fruits.
8. Water or moisture is needed from bud emergence to one month
before harvest to insure availability of plant food nutrients. The
tree needs dry and sunny days before and during flowering. It
also need one month dry period before harvest to insure full
maturing, so fruits do not crack or drop up to harvest. Fruits will
be heavier, firm and sweeter.

Additional Pointers:

• Mango can be induced any time of the year provided the fruiting
buds are mature and ready and the weather condition is dry,
warm and sunny for several days before and after induction. Be
sure when Inducing both the tree, soil are dry and trees are
clean.
• Induction response also increases if in the next 2-3 days after
induction, a continued dry sunny days would prevail. Rain or
excess moisture and humidity immediately after flower
induction may result to flushing or vegetative growth instead.
• This can be done by monitoring the weather condition for
the next tens days, thru weather reprts in the internet or
access thru the local weather stations.

35
 • Buds and leaves that are 8-9 months old from flushing. This can
follow a one year cycle, more or less.
• Trees that were able to rest and rejuvenate following the fruiting
season.
• Trees that were able to produce flowers during the last season
but were aborted and did not produce fruits will have more food
energy stored.
• Dormant trees that undergo pruning, cultivation, irrigation with
good organic fertilizer application.

PEST AND DISEASE CONTROL

Natural farming methods of controlling pest and diseases in growing
organic mango. Integrated Pest Management (IPM) is the use of
different practical yet low cost methods:

1. Cultural practices that includes the right planting distance,

periodic weeding and cultivation, irrigation and drainage,
pruning, spraying, etc. See to it that the water source is not
contaminated or carrier of pest and diseases.

2. The use of baits and insect traps (light traps, sweet juice tuba
trap).

3. Spraying with herbal organic preparations with pest repellant,

insecticide and fungicidal properties HOC (Herbal Organic
Concentrate) with BMO (Beneficial Microorganism).

4. The use of beneficial microorganisms that control pest and

diseases (BMO).

5. The use of insect predators, parasites like trichogramma,

braconids, and pirate bug.

6. Crop rotation or inter-cropping with plants that will repel or

reduce infestation.

36
 7. Schedule and time production during least pest infestation and
disease prevalence. There is less insect pest and diseases
during summer months.

8. Cultivate and fertilize the soil around the base of the trunk
periodically with organic fertilizer derived from herbs with
pesticide and fungicidal properties as well as beneficial
microorganisms.

9. Remove diseased or infested fruits and vegetative parts of the

tree and dispose of them properly such as removing them from
the field, burning, bury or composting them for fertilizer.
Practice clean culture.

Take note: When spraying trees with herbal organic concentrate

(HOC) or vermin-cast brew, start with the soil surrounding the trunk,
upward around the trunk, branches then the underside of the leaves
or foliage and last the top of leaves and crown. Insect pest and
diseases comes from the soil and stay in trunk and branch where
they hibernate and wait then wake or become active when new
growth appears such as flushing and flowering to fruiting.

37
 ONE YEAR MANGO PRODUCTION CYCLE
One-Year
Cycle Stage of Growth Activity/Operation
7 Tree is ready for flower Sanitize tree Prune & Spray
DAFI induction HOC. Smudge trees.
0 - DAFI Mature buds & leaves Spray flower Inducer + HOC-3n1
7-10 DAFI Bud emergence Spray HOC-4n1. Smudge trees
14 Post emergence Monitor & spray HOC-4n1 + FAA
DAFI Smudge trees. Use rice hull.
21 Pre-emergence/bloom Monitor & Spray HOC if needed.
DAFI Smudge trees. Use rice hull in.
24 Anthesis/blooming Do not spray, unless it rains
DAFI Pollinators are at work
28 Full anthesis/bloom Do not spray, unless it rains
DAFI Pollinators are at work
30-32 Post anthesis/bloom Monitor - spray after it rains
DAFI Pollinators are at work
35 DAFI Fruit set Monitor/spray HOC-4n1 + FAA
42 Post fruit set Monitor/spray HOC-4n1 + FAA
DAFI Smudge trees. Use rice hull.
60 – 70 Fruit enlargement Spray HOC-4n1 & fruit bagging.
DAFI Smudge trees. Use rice hull
90 Start of maturation Monitor/spray HOC-4n1 + FAA.
DAFI Smudge trees. Use rice hull.
120-130 Full maturity Harvesting, HWT and Packaging
DAFI
130-140 Natural ripening Processing and Marketing
DAFI
140-360 Rejuvenation. Flushing, Cultural management: Pruning,
DAFI nutrient absorption, Weeding, Cultivation, Fertilizing
photosynthesis, food & with organic compost, Irrigation
energy storage --- Dormancy and Foliar Spraying,
361 – 365 Mature flower buds ready for Sanitation and Flower Induction.
flowering and bearing fruits. Smudge trees with rice hull.
 FLOWER AND FRUIT PROTECTION
The crucial stage of mango production is the attack of insect
pests and diseases at flowering and fruit development stages.
Insecticides and fungicides are commonly used, but to obtain good
results, the recommended usage and dosage must be followed and
control must be directed during the vulnerable stage of insect and
disease development (not during the height of destructive infestation
and infection). Prevention is better than cure. It is also less
expensive and hence, more profitable.

Raining during flowering and early fruit development is

damaging in this most critical condition as Anthracnose fungus
disease is prevalent. It will rot the flowers and young fruits and they
turn dark and fall off. Every time the rain stops or light drizzle, spray
immediately HOC herbal fungicide with soap and water to wash off
the fungus from the flowers and fruit panicles. Do not postpone or
delay as the fungus can do damage within a few hours. Shaking the
branches to remove water droplets from flowers and young fruits will
help for few small trees.

BEST TIME FOR PROTECTIVE CONTROL

(1)Prior to Induction (2 weeks)
(2)Flower Induction (Day 0)
(3)Bud Break (8-12 days)
(4)Prior to bloom (21 days)

(5)After flower set (corn size 40

days)
(6)Before bagging (egg size 60-
70 days)
(7) Start of maturation (90-100 days).

WRAPPING AND BAGGING FRUITS

Wrapping the individual fruit with newspaper should be done at

about 55 to 60 days after induction or just after natural thinning or
dropping when the mangoes are about the size of a pullet egg. New
observation finds 70–80 DAFI is more practical period to bag, as
there will be less fruit drops after bagging and only quality fruits may
be bagged.

ADVANTAGES OF FRUIT BAGGING:

Bagging can reduce or eliminates the incidence of fruit fly and

Capsid bug damage, sunburn and fungal infections.
Reduced incidence of mechanical damage while the fruit still
hung on the tree and during harvesting and handling operations. It
protects fruits from wind scars.
The paper serves as absorbent of latex flow during harvest.
The fruit skin is cleaner and more attractive light green color.
Bagging provides more or less an accurate estimate on the
number of fruits per tree. This is important in cases where marketing
is done on contract basis, or estimated on the total volume and
weight of harvest.

PRE HARVEST PROTECTION

Spraying foliar fertilizer high in potash with trace mineral elements

during fruit development will make the fruits sweeter. It will make the
peel more flexible and will lessen cracking of fruits during the final
stage of maturity, even when humidity rises and rains.

Spraying with herbal organic concentrate or HOC-4n1 will do this.

It will also protect the fruits from insect pests and fungal diseases.

Let us not forget that friendly insects, birds and microorganisms

are very helpful in reducing the population and incidence of insect
pests. Providing favorable natural environment in the orchard for
friendly biological organisms will greatly reduce cost of production
and good quality fruits.
 HARVESTING MANGO
It is very important to keep in mind that the preservation of the
superior quality fruit, especially if it is intended for the fresh table
use that is critical during the harvest and post harvest period.
Harvesting and handling of fruits should be entrusted only to properly
trained, preferably experienced workers. It is also advisable for
beginners to first observe professional harvesters during harvest
operations.

The outmost care in harvesting and handling of mango should be

emphasized. Workers and harvesters should first be given a briefing
before releasing them to the field. It takes a one-year cycle of care
and culture to bring the fruits ready for harvest. It takes less than a
second to drop the fruits does and break or bruise does.

Use the right harvesting poles with soft nets to avoid bruising. Use
wooden or plastic harvesting crates with clean soft padding. Avoid
using banana leaves or other materials that may have fungus
diseases that will infect the fruits.

Do not remove fruit bags in the field, as they will serve as cushion
and absorbent of latex. They may be removed during grading and
classification before washing and hot water treatment.

GUIDE TO HARVESTING MANGO

Maturity of mango fruits ready for harvest.

1. The mango start maturing at 90 days and reach full maturity in

120 to 135 days after flower induction (DAFI). Note: Earlier fruit
ripening on tree and dropping may occur in hot arid areas.
Delayed maturity occurs in cool humid areas.
2. In hot and dry areas, the fruits tend to ripen earlier, (110 – 115
days). It does not mean that they have reach full physiological
maturity (lesser weight and sugar content). In cooler, humid and
shady areas, the fruit take more time (135 days) from flower
induction to reach full maturity, as sunlight may be less. When
 new flushing comes together with flowering, the fruits likewise
take more time to mature (130 DAFI).
3. If the tree flowers naturally, count 85 to 95 days from flower
bloom to determine the approximate date of full maturity.
Blooming is when flowers open, release odor that attract insect
pollinators.
4. One sure test is to get samples randomly picked from the tree
and slices the fruits at the apex portion. If the flesh is still white,
it is immature, while if it is turning yellow; it is ready for harvest.
5. Floatation checks. Dip the fruit in 1-% salt solution. Seawater
may be used. The floaters are immature while those that sink
are mature, and ready for harvest. 90% sinkers are ready for
harvest.
6. The presence of bloom, or powdery deposit on the surface of
the skin is an indication of full physiological maturity.
7. Mature carabao mango fruits have flattened shoulders at the
stem end. While immature fruits have slope shoulders with full
cheeks.
8. The pedicel of mature fruits turns yellow green in color.
9. Laboratory test may not be practical for field operations. The
Titrable Acid of fully mature fruits is less than 45 miliequivalents
per 100 grams and the total soluble solids at table ripe is 15%
or higher. +++++++++++++++++++++++
10.Consider that 5% of fruits are ahead by 5 to 10 days and
another 5% are later developed from the 90% fruits. So expect
early maturing and late maturing fruits.

Maturity check of fruits on trees in the field:

• Flattened shoulders at the stem–end
• Fullness of cheeks
• Presence of white powdery deposits on the peel
• Yellow-green pedicel-end in some of the fruits
• Yellowing of the pulp.
HARVESTING METHODS
1. Hand picking is still the best method, but it is difficult and time
consuming for large orchards. Using picking poles and ladder is
a common practice, especially with commercial mango
production and big plantations with big tall trees. Avoid bruising
the fruits with the picking pole.
2. To avoid bruises and damage, in handling and transport, trim off
the pedicel before packing when latex flow has dried. It is done
easily by pulling off horizontally the pedicel and it will just snap
at the neck of the pedicel. Leaving short pedicel (2.0 – 5.0 cm) on
the fruit to minimize latex flow
3. The best time of the day to harvest is between 9:00 a.m. to 3:00
p.m. when the tree and fruits are dry and latex flow is minimal.
Latex cause acid burning and brownish discoloration of the
skin, which also make it, open to fungal infection. However for
large orchard and big harvest, this cannot be followed, as time
will be limited to meet scheduled shipments. Fully mature fruits
have less latex flow.
4. Place the fruit in an inverted position with the pedicel down on
absorbent paper materials, which are free from disease
contamination.
5. Keep the fruit bags until sorting, washing, HWT, drying and
packing. Treat the mangoes within 2-4 hours from picking.

POST HARVEST OPERATIONS

CLASSIFYING
Sorting and classifying occur at the following stages:
1. During harvest
2. During field packing.
3. Before and during washing
4. After HWT just before final packaging for shipment.
Fruits are classified according to size, weight and the general
appearance.
KIND OF FRUIT DEFECTS:
Deformity – Abnormality in shape affecting fruit appearance.
Wind Scar – Dark streaks slightly elevated are attributed to
abrasion due to wind.
Latex Burn – Brownish black streaks that may be sunken
are attributed to aged latex stains.
Ugat – Netted appearance at the peel due to the prominent
vascular bundles.
Insect Damage – Lesions (fresh or healed) due to insect
attack.
Scab – Patches of fissured corky tissue on the peel.
Sooty Mold – Black powdery deposit (mold) concentrated
on the shoulders.
Balat Kawayan – Unusually, the deep green color of the
peel. The affected fruit fails to change color when ripe.
Mottling – Blotchy uneven green color, some of it remains
even when the fruit is fully ripe.

PREPARING FRESH FRUITS FOR SHIPMENT

1. Grade and classify fruits according to size, weight and peal
appearance.
2. Wash fruits with clean warm water with detergent or chlorine.
3. Hot Water Treatment. Dip fruits in 52 to 55 degrees centigrade
water for 10 minutes.
4. There is new innovation to HWT as spraying or dipping fruits for
one minute in 60 degrees heated water.
5. Air-dry the fruits to remove all moisture on the peel and allow
them to cool off.
6. Pack in clean paper and boxes for shipment or ripening.

See to it that the fruits remain dry in cool ventilated place. Avoid re-
contamination of diseases or exposure to pests while in storage or
transit.
SORTING

Prior to packing for export, meticulous grading and sorting of

mangoes are done based on the degree of cleanliness of the skin,
size, weight of the fruit, as small, medium, large, and extra large.
Mango exports are graded as either “Fancy” or “Standard” depending
on the extent of superficial skin markings. All exports must comply
with the strict requirement of sweetness (full maturity of 120 to 135
DAFI -15 – 18 brix), firmness and absence of infestation and
infections.

GRADING OF PHILIPPINE MANGO FOR EXPORT

(Based on the draft revision of Standards for Mango of the Bureau of
Product Standard)

SIZE WEIGHT No. Of No. Of No. Of No. Of

IN 2.5 kilo 5.0 kilo 10 12
GRAMS box box Kilo box Kilo box
XL 357 up 6–7 12 – 14 24 – 28 30 – 32
Large 290 – 356 8 16 31 41 – 43
Medium 241 – 289 10 20 40 44 – 50
Small 190 – 240 12 21 48 51 – 63
Super 160 – 189 14 – 16 28 – 32 56 – 64 65 – 75
Small
Bioco 85 – 159

SOME QUALITY CRITERIA OF IMPORTERS:

Physiologically mature. (120-135 DAFI) Sugar content of 15% to

18% brix.
Beginning to ripen, with 30 to 50% yellow coloring for Philippine
golden Mango or the carabao variety.
Significant area of red color on the fruit shoulder for varieties with
reddish shine like Florida and some Indian mangoes.
Free from disease, decay, sunburn, cracks, bruises, latex stains,
insect and mechanical damage. Relatively firm.
Conform to the weight and size specification
Contained in preferred or specified packing.
Underwent pytho-sanitary treatment and quarantine inspection
with approval certification.
 POST HARVEST TREATMENT
There are several post harvest treatment being employed:

1. Plain warm water washing with 1-% salt solution or detergent

and chlorine. Dry fruits after washing as re-infection occur when
fruits are moist.

2. Hot Water Treatment (HWT) where fruits are dipped in 52-55

degrees water for 10 minutes. A new innovation dips in 59 to 60
degree water for 30 seconds to one minute. The temperature
range should be strictly maintained and monitored to avoid
scalding if it rises, and if it drops, may not control the pest and
diseases of the fruits. Air-dry immediately after dipping. Adding
chlorine to the water helps control diseases. Cost about P2.00
per kilo treatment.

The author designed and fabricated a simple HWT tank

made out of one sheet stainless steel plate heated by LPG.
Dimension is 20 x 30 inches and 18 inches high. It has a
capacity of 2 crates of 20 kilos per crate per loading. The unit
can easily be transported to the site of harvest. It cost P8, 000
to P10, 000 per complete unit with stand, gas-stove burner,
LPG tank with hose, regulator and thermometer. A bigger
stainless steel tank with 6-crate capacity cost P20, 000.00
fabricated by a machine shop in Gen. Santos City.

3. Extended Hot Water Treatment (EHWT) – Dipping the fruit in

46 - 48 degrees Centigrade for 90 minutes. This treatment is
practiced in Mexico for mango exported to the USA.

4. Vapor Heat Treatment (VHT) where fruits are subjected to

heated vapor until the inner flesh of the fruit reaches 46
degrees for 10 minutes. This treatment is required for mangoes
exported to Japan, and Korea. It is non-toxic and non chemical
disinfectant. Very expensive, cost about P40.00 per kilo
treatment.
 5. Chemical Treatment – Using fungicide to control fruit rot.
Fungicides are dissolved in water where the fruits are dipped.
Benomyl (500-1000 PPM) and other suitable fungicides are
used. This practice is no longer accepted.

6. Fumigation with Ethylene dibromide (EDB) at the rate of 16

grams per cubic meter for 2 hours at 25oC is done for mangoes
exported to Australia and New Zealand. This will control and
destroy the insect eggs in the fruit. The Australian government
has now banned the use of EDB. The Philippine government is
negotiating to replace it with VHT to control fruit fly. Irradiation
seems to be more favored by Australia. This procedure is no
longer acceptable.

7. Irradiation – This is a new introduction to access fruits and

food preparation to USA and other countries requiring such
quarantine procedure. However, many are critical with this
procedure.

These treatments tend to control fruit born diseases like Anthracnose

and Stem End Rot as well as kill insect eggs like Fruit Fly. Be sure to
fully dry the fruits after treatment, before packing because wet and
moist fruits are easily re-infected by fungal rot diseases.

STEPS IN HOT WATER TREATMENT

1. Heat water up to 55*C and maintain the temperature range at

52-55*C during operations. A 59-60 degrees for fast treatment.
2. Place mango in perforated plastic crate or basket that fits into
the hot water tank to maximize the number of fruits that can be
treated in one dipping. In the absence of plastic crate, any other
suitable containers that will not cause bruises on the fruits may
be used. This will also avoid direct contact of the fruits with the
hot metal bottom of the tank that can cause heat injuries or
scalding.
3. Dip the mango into the hot water submerged for 5 to 10
minutes, checking the temperature is between 52-55*C. A faster
procedure is 30 to 60 seconds dipping in 59 to 60 degrees
 water. It is advisable to move the crates now and then to
equalize the heat and help remove the dirt from the fruits.
4. Use electric fan to hasten fruit drying. When fully dried, sort
them and pack carefully into fruit boxes or crates for storage or
shipment to the market.
5. Some buyers do not want chemically treated fruits, so HWT or
VHT are done without using fungicide of chemicals.

The above operations should be done within 4 to 8 hours after

harvest. It is even preferable for small quantity harvest to do the
whole operation right in the field or farm. The best time is treat
fruits within 4 hour of picking while latex is still wet.
Harvested mangoes should never be exposed to direct sunlight,
wind, rain and other contaminants, either in the farm or during
transport to the processing plant and packaging site. If this cannot
be avoided, thorough washing and hot water treatment should be
done and completely dried and packed avoiding re-contamination.

PACKAGING OPERATIONS
Packaging consists of three stages.

1. Packing from field harvest to processing or packaging

house.
2. Packing of fresh fruits for domestic and export market.
3. Packing of processed fruit products.

PACKING HOUSE FACITILTIES AND EQUIPMENT

A packing house is basically a building with shed and open

sides, preferably high roofing and elevated cement flooring with good
drainage, aeration and lighting. It should have adequate floor area to
accommodate the equipment, working space and storage space.
There should also be a provision to shed vehicles loading and
unloading fruits during rains and inclement weather. The perimeter
area of the packinghouse should be well secured from stray animals
and vandals.
HARVEST AND POST HARVEST FACILITIES:
Harvesting tools, equipment from farm to Packaging House
Buying Station with Packaging House
a. Packaging equipment for fresh fruits
b. Boxes, containers and accessories
Processing Plant
a. Processing facilities (Dehydrated, puree, juices, frozen
halves, etc).
b. Packing materials and equipment
Storage facilities (dry or cold)
Transport and delivery vans

PACKAGING FACILITIES AND EQUIPMENT NEEDED

1. Plastic Fruit crates for field howling. 11. Dripping stand

2. Sorting area or tables. 12. Air drier or
blower (fans)
3. Washing tanks or basin. 13. Grading and packing
tables
4. Plastic Fruit crates for HWT 14. Weighing scales
5. Hot water tank: 15. Pack-Strapping
equipment
6. Stainless steel water tank. 16. Fruit cartoons and/or
boxes
7. Electric water heater 17. Hand carts
8. Thermostat and thermometer 18. Storage area
9. Gas stove with regulator and gas tank. 19. Loading
area
10. Boiler and water pump with piping. 20. Conveyor system

FRUIT CONTAINERS

Assuming one hectare produces 50,000 kilos per season and

packed in 10 kilo crates or boxes, this will require 5,000 boxes per
hectare every year.

BAMBOO AND RATTAN BASKETS – “Kaing or Bukag” with a

load capacity of 30 to 70 kilos are commonly used by farmers
 and mango traders. Bruising and mechanical injuries can be
minimized with the use of liners, wooden support planks on
vehicles during transport.
Hard Plastic or Fiberboard Cartoons – These cartons have a
capacity of 12 – 20 kilos. They are used for transporting mango
from the field to the packinghouse.
Containers of Utility – Some traders and mango exporters
provide contractors and farmers with returnable plastic crates.
Others provide cartons that are use to pack fruits for direct
market delivery.
Wooden crates – Commercial mango growers are also advised to
grow fast growing trees like G’melina, Neem, Bagrass, Falcata
and even big bamboo variety for fruit crates and box
manufacture to provide packaging materials.

GRADING PHILIPPINE MANGO FOR EXPORT

SIZE WEIGHT NUMBER NUMBER NUMBER NUMBER
in grams per 2.5 per 5 per 10 per 12
kilos kilos kilos kilos
XL 357 – UP 6–7 12 – 14 24 – 28 30 – 32
LARGE 290 – 356 8 16 31 41 – 43
MEDIUM 241 – 289 10 20 40 44 – 50
SMALL 190 – 240 12 21 48 51 – 63
Super 160 – 14 – 16 28 – 32 56 –64 65 – 75
small 189
BIOCO 085 – 159 18 – 20 34 -40 65 – 70 76 – 80

MANGO FRESH FRUIT STORAGE

Newly harvested, washed and Hot Water Treated mangoes
may be stored for 7 days at 15*C. Do not store mangoes below
12.5*C, as this will cause chilling injuries. Ripening mangoes can
have another 14 days shelf life. Mangoes for processing may be
stored for 21 days in temperature ranging from 1*C to 5*C. Buyers
and contractors prefer to harvest green mangoes 100 to 110 days
from flower induction as these have longer shelf life than those
harvested at 115 to 120 DAFI. However mangoes harvested before
120 days have not reach full maturity, and their sugar content much
lower, affecting quality of fruits when ripe. Mangoes harvested when
they are fully mature are sweeter with superior eating quality but have
a shorter shelf life.

RIPENING MANGO FRUITS

Mango fruits may be ripening in the following manner:
The natural way. After the hot water treatment and air-drying, place
fruits in clean plastic or wooden crates and store them in a ripening
room well sealed so as not to allow entry of moisture and infection.
Well mature fruits ripen in 4 to 6 days. The shelf life may extend from
5 to 12 days.
Use of carbide. Place a tablespoon of carbide wrap in paper at the
bottom of the ripening basket or crate. The container is well padded
with paper to be airtight. Place the fruits until filled and cover to
secure the fruits is totally sealed. After four (4) days they may be
open for aeration and display. Note that the shelf life of this method of
ripening is only 3 to 4 days.
Use of ethylene. Fruits are sprayed or dip in ethylene solution, air
dried and stored in the ripening room. Fruits ripen in 3 to 4 days.
Ripening mango with madre de cacao leaves. Pack the fruit in
container with fresh semi dried leaves and close airtight. After 4 to 5
days fruits can be taken out and exposed to air and continue ripening.

MANGO TRADING
Mango trading is the last step in the mango industry. This is
where the money is. Most growers give little attention to this
stage of the mango industry, and the traders who come to them
make the most profit. It is suggested that mango growers form
their own marketing group even only at their community level,
 consolidating the fruits and deal with regular traders and
exporters on a more stable and long range agreements.

MARKETING CHANNELS:

1. From the farm traders and consolidators buy directly from

growers. Other buyers even do the harvesting. Harvesting is
the responsibility of the growers.
2. Where there are buying stations, farmers or domestic traders
deliver the fruits to the station with packaging facility.
3. Local traders and consolidators also deliver fruits to processors
to shipping ports by boat or plane to wholesalers or exporters.
Wholesalers distribute to retailers, sell to exporters and fruit
processors.

STAGES OF TRADING:

1. Production of mango fruits.

2. Contract growing.
3. Consolidation of fruits
4. Packaging for domestic and export markets.
5. Processing
a. Fresh fruit processing and treatment
b. Fruit processing to other product forms with value added.
6. Whole selling, Distribution
7. Retailing or door to door sales.
a. Ripening
b. Display or direct delivery to customers.
PHILIPPINE MANGO EXPORTERS

COMPANY BRAND (S) EXPORT MARKETS

Diamond Star Diamond, Blue, Ruby Hong Kong, Japan
Flying Horse (Eden) Flying Horse Hong Kong
Fruitful Golden Harvest Hong Kong
Fortune
GHL Marketing, Inc. Golden Leon Hong Kong
Inner town Enterprises Cal Fruits Hong Kong
Jovin Jovin Hong Kong
KS New Regency New Legend, Fortune Hong Kong
View
Sally Sally Hong Kong
Succrex Golden Swallow Hong Kong
Tadyason Tadyason Hong Kong
Tricon Tricon, Flying Tiger Hong Kong
Venvie International Prime, Bountiful Mango Hong Kong
King, Gold Leaf
Cindy Hong Kong
ABC Fiesta Hong Kong

Marsman-Drysdale La Nuvia, Luna, South Korea, Japan

Sampaguita
Pelican Agro Products La Nuvia, Luna, South Korea, Japan
Sampaguita
DHM and Dole Dole Japan
Tropifresh
Hi-Las Marketing, Inc. Tropical Star South Korea, Japan
Del Monte Del Monte Japan
Other Companies Hong Kong, Japan
 RETURN ON INVESTMENT (ROI)
The cost of production, productivity and profit vary from farm to
farm as the situation and factors affecting the trees and the market
change from time to time. Producing mango during off-season is
more expensive since more protective spraying during rainy days is
required to suppress pest and diseases. However, there are basic
fixed costs of production and operational activities that can be fairly
estimated on prevailing conditions.

It is very important for mango growers to have and keep record

of every farm activity. Every year there should be prepared a farm
plan and budget.

An accurate recording of all expenses and revenue are

necessary to determine the profit or loss per season or year of
farming. This will guide the farmer as to his next year’s operations
and activities. To improve or change some of the practices such as
the use of indigenous organic and renewable farm inputs as against
the conventional farming using imported fertilizers and chemicals.

NURSERY (Seedling Production)

NURSERY ( Production cost of one

seedling)
a. Seeds P 0.50
b. Plastic bag 1.00
c. Garden soil and bagging 1.50
d. Watering 3.00
e. Scion material 2.00
f. Grafting work 5.00
g. Fertilizer and Chemicals 3.00
Total cost for grafted seedling 16.00
Price increase per added flushing and 5.00
maturing
Selling price after 3 flushing and maturing 35.00
Price of Large Planting Material (LPM) 100.00
 Ready for planting after 22 months
nursery and hardening period.

FIELD PLANTING OF TREES

FIELD PLANTING (Per Tree)

a. Land Preparation P30.00
b. Staking 5.00
c. Digging and soil refilling 20.00
d. Labor (Planting, fertilizing, watering, 15.00
mulching)
e. Planting Material (LPM) 100.00
Tree guard or fencing 30.00
Total Planting Cost 200.00
Labor cost may vary depending on soil
condition (Hard clay or Sandy loam)

COST OF FIELD CARE OF JUVENILE TREES

PER YEAR UP TO BEARING AGE (1 – 6 YEARS)

MAINTENANCE COST OF CARING Cost per yr.

JUVENIL TREES (1-6 years old) of
maintenanc
e
a. Labor and maintenance cost for P 60.00
cultivation, irrigation spraying, pruning,
weeding, etc.
b. Fertilizer and soil conditioners (organic 30.00
compost)
c. Chemicals: Insecticide, fungicide and 50.00
growth regulators
d. Water supply 20,00
e. Tools and equipment 20.00
f. Miscellaneous 20.00
Average yearly cost of maintenance (1 to P 200.00
6 yr.)
Total cost of maintenance for 6 years to P1,200.00
 bearing

MAINTENANCE AND PRODUCTION COST

OF BEARING TREES.

Production and maintenance cost of bearing

trees with average estimated production of 2,000
fruits / 4 = 500 kilograms.
Gross Sales (500 kgs. x P15.00 = P7.500.00) P7,500.00
Cost of production and maintenance of tree
a. Labor: Weeding and cultivation 20.00
Pruning and Sanitation 20.00
Fertilization and Soil Conditioning 20.00
Irrigation and Drainage 20.00
Spraying 50.00
Wrapping (2,000 x P0.20) 400.00
Harvesting (2,000 x P0.05) 200.00
Processing and Packaging (500 kgs x 1,000.00
P2.00)
b. Fertilizer and Soil Conditioner 200.00
c. Chemicals: Insecticides, Fungicide, Inducer 300.00
d. Packaging Materials (50 x P30.00) 1,500.00
Total Cost of Production P3,730.00
Profit before taxes P3,770.00
Prices and ex farm gate fluctuates. We base on
average prevailing prices in year 2003 – 2004
Ex Farm Gate Prices (All in) P 15.00
Cost of production per kilo 7.46
Net income per kilo 5.54
Return on Investment 74.26 %
50 Trees per Hectare (20 x 20 +1 meters) Cost P186,500.00
P3,730 x 50 = P186,500 and Profit P3,770 x 50 = P188,500.00
P188,500
MANGO PRODUCTION PER TREE

AGE PRODUCTI GROSS PRODUCTI PROFIT

RANGE ON IN SALES at ON COST BEFORE
YEARS KILOS P10 per at P4 per TAX
Kilo Kilo
1 to 5 No Juvenile P1,000.00 (P1,000.0
production trees 0)
6 to 7 50 P 500.00 200.00 300.0
0
8 to 9 100 1,000.00 400.00 600.0
0
10 to 11 200 2,000.00 800.00 1,200.0
0
12 to 13 300 3,000.00 1,200.00 1,800.0
0
14 to 15 400 4,000.00 1,600.00 2,400.0
0
16 to 17 500 5,000.00 2,000.00 3,000.0
0
18 to 19 600 6,000.00 2,400.00 3,600.0
0
20 to 21 700 7.000.00 2,800.00 4,200.0
0
22 to 23 800 8,000.00 3.200.00 4,800.0
0
24 to 25 1,000 10,000.00 4,000.00 6,000.0
0
26 to 30 1,500 15,000.00 6,000.00 9,000.0
0
31to 40 2,000 20,000.00 8,000.00 12,000.0
0
Note:

The above production estimates are pre conditioned, that the

planting distance is 15 to 20 meters apart and the tree is allowed to
grow to its natural size with minimal pruning growth restrictions. The
bigger the tree crown supported by healthy root system penetrating
deep and wide, the more production capacity it has. The bigger the
main trunk and branches, the more plant food storage capacity the
tree has to sustain its yearly production. The more healthy leaves to
cook the nutrients absorbed by the roots through the process of
photosynthesis, the more food nutrients are stored for vegetative
growth, flowering and fruiting.

It is important to keep the soil rich in plant food nutrients with

liberal application of organic fertilizer and compost. Using herbal
organic concentrated and biological pest and disease control
measures without depending on synthetic toxic chemicals that harm
the environment and bio-ecosystem. The closer the mango trees are
grown to its natural habitat, the healthier and more productive it
becomes.

Growing herbal plants with pest repellant properties around and

within the mango orchard will greatly help reduce insect infestation.
Plants that harbor insect pests and diseases should be avoided.

Promoting the growth and multiplication of beneficial

microorganism such as pro-biotic bacteria and fungi will greatly
reduce pathogens causing diseases. Nitrogen fixing bacteria and
decomposing microorganism will help maintain and enrich the soil
fertility. Fungus that kills pathogens and cause sickness to insect
pests, are also natural controls to balance life in the ecosystem of
mango orchards. Spraying these microorganisms to the plant, soil
and organic compost should be a part of organic mango cultural
management.
MANGO FRESH FRUIT MARKETING COST BUILDUP

PARTICULARS AMOUNT
Harvesting and handling P2.00
Transport to packing house 0.50
Sorting, washing, treatment & packing 3.00
Cost of packaging materials 3.50
Transport to market or shipping point 1.00
SUB – TOTAL Cost up to packaging P10.00
Sea transport (boat) Gensan to 5.00
Manila
Air transport (plane) Gensan to Manila 18.00

Price Buildup Quality Standard

GROWERS
Cost of production P8.00 P5.00
Profit base margin 8.00 5.00
Farm gate price 16.00 P10.00
Ex-farm gate price P16.00 P10.00Marketing cost
5.00 5.00Shipping cost 5.00
5.00Mark-up (profit margin) 9.00 5.00Whole sale
price P35.00P25.00Whole sale price
P35.00P25.00Marketing cost 5.00
5.00Mark-up (Profit margin) 15.00 10.00Retail
price P55.00 P40.00
RETAILERS
CONSOLIDATOR/WHOLESALER

MARKETING COST PER KILO

MANGO FARM REQUIREMENTS

 To have a successful and productive mango orchard, the farm
should be provided with the necessary facilities as farm structures,
equipment and tools, such as the following:

FARM SATRUCTURES:
1. Farmhouse for farm supervisor and workers quarters.
2. Bodega, storage room, tool room and equipment input supplies
and farm produce.
3. Working shed and packinghouse to be used for multiple
activities especially during harvest.
4. Water system, with water pump, storage tanks and water
distribution lines.
5. In-farm road network to facilitate field operations and access.
6. Fence and other security structures to keep out animals and
intruders.
7. Power source (electricity) and communication facilities.
8. Nursery facilities including a greenhouse.
9. Organic fertilizer composting facilities and Bio – microorganism
rearing house.

FARM EQUIPMENT

1. Service and transport vehicle.

2. Farm tractor with implement attachments (plow, harrow, trailer,
douse, etc.) For small farms, carabao drawn implements will
suffice.
3. Mower and cultivator.
4. Generator, water pumps and reservoir.
5. Power sprayer with accessories (drums, pressure hose, sprayer
lance and nuzzle, etc.
6. Cart or wheel borrows.
7. Rain gage, thermometer, soil tester.
8. Weighing scales, (1, 10, 60 kilo capacity)
9. Packinghouse with tanks, air blower, and packaging equipment.

FARM TOOLS

1. Bolo, knives and pruning sheers.

 2. Shovel, rake and other garden tools.
3. Hammer, saw and other carpentry tools.
4. Harvesting poles, rope crates etc.
5. Hoe, cultivating tools, rake, etc.
6. Other tools that may come for need.

MATERIALS:

Fertilizers: Chemical, organic, foliar and soil conditioner.

Agricultural Chemicals (Insecticides, fungicides, herbicides, growth

regulators, rodenticides, etc.) Chemicals can be replaced with
herbal and organic fertilizers and pesticides.

Packaging materials, (Plastic crates boxes, cartoon, paper, fruit

caps, etc.)

Protective clothing and disposable gadgets, gloves, rubber boots,

etc.

PROCESSING FACILITIES

1. Fresh mango processing with sorting, washing, hot water

treatment, air-drying, weighing and packaging.

2. Processing facilities for dehydration of fruits and packaging.

3. Processing facilities for puree, juice, preserves and other

mango products and packaging.
 MANGO PRODUCTS
PROCESSING AND UTILIZATION
The major purpose for processing mangoes is to preserve them
against chemical and microbiological deterioration. The high
temperature, high humidity and intense sunlight during the harvest
season accelerated the metabolic processes in fresh fruits. This
makes them susceptible to microbial attack.

Thus the physical and chemical changes that occur during the
ripening of mango lead to fruit deterioration. By processing mango
however, the uniform quality and sufficient supply of the commodity
are assured through out the year. Processing of mango also makes
available convenient food items for those who cannot convert them
from the fresh fruits to new product forms.

Moreover, one of the significant effects of mango processing is

the improved distribution of mango products. Farmers are also
encouraged to plant more and grow better quality produce because of
the ready market, which offers fair prices.

Mangoes are usually eaten fresh as dessert or as relish

depending on their maturity. Due to their perishable and seasonal
nature, however, they are only available 3 or 4 months a year. During
the peak of the harvest season, moreover, the fruit supply increases,
thus, depressing the price to the detriment of the mango growers.
Hence, mango is often processed into a more stable form to facilitate
better distribution and stabilize prices, as well.

The demand for processed mango is increasing. This is shown

by the influx of mango preparations in supermarkets and grocery
stores. Among the popularly known mango products are dehydrated
mango, candied mango, puree, mango juice drinks, nectar, jam,
chutney, pickles and mango scoops, halves or cubes in light syrup.

The ripe mango is likewise used as tropical fruit salad. It can

also be used for flavoring confectioneries, ice cream, sherbet, and
bakery products.
 In processing, most of these products, ordinary stainless steel
or enameled cookware can be used. Specially, a regular kitchen
blender is used for making mango puree from which mango juice is
drink, nectar, and jam may be prepared. The production of
dehydrated mango and candied mango, on the other hand, needs a
forced draft oven or drier for fast drying and for hygienic reasons.

For large scale, set-up, however, a boiler, weighing scales,

steam jacketed kettle, can seamier, exhaust box, and a small retort
are needed for a more efficient operation.

We encourage mango growers to start learning and

processing mango products in their homes or farms to save and
utilize left over of fresh fruit market. This is additional income.
 MANGO PREPARATIONS AND RECIPE
Place in clean plastic basin
NILASING NA MANGGA Place refined sugar enough to
cover and mix slightly
Materials: After 12 hours, drain off liquid.
2 large half-ripe (manibalang) Air and sun dry mango slices
mangoes peeled and sliced. on plastic screen
½ bottle beer When moisture content goes
1 teaspoon white sugar down to 10% pack and seal in
thick .003 plastic bags of
Procedure: uniform weight.
Dissolve the sugar in the beer. Store or distribute for sale or
Add the sliced mangoes and serve.
toss lightly
Marinate overnight in a cool COMMERCIAL DRIED MANGO
place
To serve, add sliced tomatoes Process:
and shallots (sibuyas Tagalog) Freshly harvested mature green
Garnish with fresh coriander mangoes are classified, sized
(wansuy) or chopped green and graded removing diseased
onions. and damaged fruits.
Ready to serve. Fruits as subjected to Hot Water
Treatment (HWT) then air-
HOME MADE DRIED MANGO dried.
Ripening is done placing 20 grams
Materials: pack calcium carbide (kalburo)
Half-ripe mango (Manibalang). wrapped in paper and placed
Refined sugar, preferably white strategically among the fruits,
Stainless steel knife placed in Kaing lined with
Plastic basin newspaper and filled with 60 to
Plastic screen 100 pieces of mangoes and
covered airtight for 3 days.
Procedure: After 4 days, the fruits are
Peel off the skin of the removed and sorted for
mangoes ripeness and size. Those still
Slice in pieces thinly at desired with fungal infection upon
size ripening are discarded. Those
 still hard and green are Immediately after drying they are
separated and allowed to ripen loosely packed in plastic bags
fully. and stored at ambient (room)
The fruits are sliced at the lateral condition for 24 hours to allow
axis from both sides at the equilibration of moisture among
middle seed section, following pieces.
the contour of the seed to The slices are rolled in
maximize recovery. confectioner’s sugar and the
The pulpy flesh is scooped from excess coating is brushed off.
the peel using stainless steel They are then weighed, then
spoon to avoid acid reaction. packed in boxes and shipped to
Aluminum should not be used, market outlets.
as it will cause discoloration.
The cheeks are cut lengthwise ANOTHER PROCEDURE IN
into two to three pieces DEHYDRATING MANGO
depending on the size of the
fruit. Container:
Mango slice are then blanched in Glass jars Aluminum pouch or
syrup, as 2 to 3 hours delay will laminated plastic bags of
cause discoloration. 50 Brix suitable thickness.
syrup is prepared by boiling 60
kilos sugar in 40 liters water.
When the slices become Quality of Raw Materials:
translucent, they are removed Firm and ripe mangoes.
from the fire and allowed to (Over ripe fruits will give a dark
cool. 1-% metabisulfite is colored product with shorter
dissolved in the syrup. Mango shelf life).
slices are then added to the Fruits weighing 200 grams or
syrup and soaked overnight. less.
Mango slices are removed,
drained and rinsed in clean Preparation:
water to remove excess sugar a. Wash fruits to be processed
that may crystallize when dried. thoroughly.
The slices are spread on trays b. Slice the cheeks with a sharp
lined with cheesecloth, properly stainless steel knife.
spaced to allow maximum load. c. Cut each cheek into two equal
Trays are placed in cabinet drier halves.
with 50 to 60 degrees d. Scoop the pulp from the peel
centigrade temperature for one with a stainless scoop or ladle.
to two hours.
e. For mango chips, each cheek d. Heat and pasteurize in 60 to 80
should be diced into four to degrees centigrade for 30
eight pieces depending on the minutes.
fruit size. e. Fill container to the brim or full
exhausting out air.
Processing: f. Seal container.
a. Heat the prepared mango at g. Heat puree with sealed
80’C in medium syrup container for 33 minutes in
b. Syrup (45’C) with 1%sodium 100’C boiling water.
metabisulfite (Na2S2O4) and h. Cool and store or deliver to
c. Steep for 6 hours. market.
d. Remove the mango strips or
chips from the syrup.
e. Rinse with clean water.
f. Arrange the materials in the ANOTHER WAY OF
drying tray. PROCESSING PUREE
g. Dehydrate at 40’C to 50’C in a
drying oven. Container: Glass jars with PVC
h. Drying time is usually 18 hours. lined closures or C enamel
i. Remove the dehydrated mango cans.
strips from the trays.
j. If candied mango is desired, Quality materials: Fully ripe
increase the syrup strength to and firm mangoes.
60 Brix by adding more sugar
after steeping. Follow same Preparation:
procedure as above. Wash fruits thoroughly and drain
k. Allow the dehydrate mango to out water.
cool to room temperature. Slice and scoop the pulp.
l. Pack in the desired containers Weigh
and seal immediately. Pass through a pulpier or blender.
Add 0.3% citric acid and 0.1
sodium metabisulfite. Base on
MANGO PUREE (Flow) the weight of the scoop.
Mix thoroughly.
Procedure:
a. Pre-wash mangoes with Processing:
chlorinated water. Heat the pulp to 90’C in a steam
b. Slice and scoop out pulp. jacket kettle or stockpot with
c. Pulpier / finisher use blender or constant stirring.
micro-mixer.
Pack immediately in pre sterilized It is eaten as snack or desert or
enameled cans or glass jars. used in pie fillings. It can be
Exhaust jars to remove bubbles stores for years in freezer, for
trapped inside the liquid. months in refrigeration and 7
If the hot mango is added to months in ambient (room)
container, there is no need for condition.
exhausting. Its composition is:
15 – 17% moisture
Packaging: 1.3 – 3 % Titrable acidity
a. Seal the cans immediately. 80 – 82% soluble solid
b. If glass jars are used, half close 16.5% ascorbic acid Aw=0.56-
only. 0.64 water activity (Highly
c. Process in boiling water for ten stable)
minutes.
d. Cool in running water or air Process:
cool. a. Wash ripe mangoes, peel and
Take note: Preservative remove pulp from seeds.
chemicals like sodium b. Blend pulp thoroughly to obtain
metabisulfite or sodium a homogenous puree.
benzoate may not be used as c. Adjust sugar content from 17%
long as the product is - 19% Brix of the puree to 20%
properly cooked pasteurize, Brix using refined sugar using
sealed and stored. the Pearson square method in
computing the required amount
MANGO LEATHER FROM of sugar.
MANGO PUREE d. Pasteurize the mixture to 80’C
for 20 minutes to destroy
MANGO LEATHER is also spoilage organisms as well as
called Mango Roll Toffees is inactivate the enzymes.
prepared from the mango e. Dehydrate the puree by
puree, dried to form glossy spreading it evenly on grease-
sheets and cut into desired size stained steel trays and drying in
and shape. It is 1 mm thick, cabinet drier at a temperature
deep orange in color with of 80+-5’C for one hour or until
characteristic mango flavor. dry.
The product is leathery but f. Remove the mango leather
chewable, pliable and can be from the tray, roll or cut into
cut into pieces. desired size and shape.
g. Package mango leather by
wrapping with
 paper/foil/polyethylene (PER). Pack and seal in thick
This will protect it from light, polyethylene bags (.003) for
oxygen and moisture. High- storage and sale.
density polyethylene (PE) and
polypropylene (PP) may be Another Procedure:
used but ascorbic acid a. Cover mango slice with dry salt.
degradation and rate b. Let them stand for 4 hours.
discoloration are faster. c. Soak in water containing 1-%
h. Packed products may be stored sodium benzoate.
in freezer, refrigeration units or d. Pack in gallon jars.
in shelves at ambient condition e. Keep slice submerges in water
that has a shelf life of 7 months. containing benzoate.
f. Refrigerate for 7 to 15 days.
SALTED MANGO (Burong g. Pack slices in glass jars.
Mangga) h. Fill the container with salt
containing 1-% sodium
Materials: benzoate.
Young unripe mangoes i. Heat to 80’C for 15 minutes.
(Murang mangga). j. Seal immediately.
Salt and water or boiled sea
water. MANGO SCOOPS
Knife, Kettle, plastic or glass jar
container. Materials:
Glass jar or C-enamel cans.
Procedure: Firm and fully ripe mango fruits
Boil water and place salt until
saturation point. Preparation:
Cool and place salted water in a a. Cut the mango into halves.
jar or plastic container. b. Scoop the mango flesh from
Wash and slice young mango with the skin.
peel in quarter lengthwise. c. Deep the mango scoops in a
Remove the seeds. solution of 0.4% CAOH and
Place sliced mangoes in the salt 1%citric acid.
solution. d. Drain and weigh the mango
Keep them submerged for 15 to scoops.
18 days. e. Fill into sterilized 30 C enamel
Remove salted mango slice and cans.
rinse with clean heated water. f. Pour hot 30 containing 0.01%
Dry to 12 - 14% moisture. citric acid
g. Allow 0.5% - 0.6%cm Continue heating until temperature
headspace. is 105’C (221’F) or until the
h. Exhaust to remove air bubbles mixture can be spooned out
i. By heating in boiling water until when lifted from the pan.
the internal temperature
reaches 80’C. Packaging:
j. Seal the can immediately. Fill into sterilized jars while hot
k. If glass jars are used half close and seal at once. Air-cool, label
only. and store.
l. Process the mangoes in boiling
water for 15 minutes. MANGO NECTAR
m. Cool the cans in running water.
Container: Glass or Enamel
MANGO JAM Cans.

Container: Glass jar with PVC- Quality of materials: Ripe and

lined closures. firm mangoes.

Quality of raw materials: Fully Preparation:

ripe mangoes (Carabao or Pico Wash mango fruits thoroughly and
varieties) drain to dry excess moisture.
Peel and remove the pulp from the
Preparation: seed stone.
Wash mangoes to remove surface Macerate the pulp using pulpier or
dirt. blender.
Slice and scoop off the pulp. Add 0.3% citric acid and 0.1%
Pass through a blender or fruit sodium metebisulfite base on
pulpier. pulp weight.
Weigh the pulp or puree. In four parts pulp, add one part
Add 1 ½ part sugar per two parts sugar and 20 parts water.
of pulp. Mix or blend well.

Processing: Processing:
Heat over low fire with constant Heat the mixture at 80’C for 5
stirring. minutes.
When almost thick, add 0.3% citric Fill in sterilized bottles and
acid base on the weight of the exhaust until nectar
pulp or adjust the pH to 3-4 with temperature is 80’C.
citric acid. Maintain for 3 minutes.
 Packaging: Keep the fruit completely
Seal tightly and pasteurize, at submerged in the syrup at all
100’ C for ten minutes. Air-cool times.
and store in clean dray and Remove the mango strips from the
dark place at ambient syrup and increase the
temperature. concentration to 40’Brix by
adding sugar.
CANDIED AND GLAZED Steep for 6 to 12 hours again.
MANGO Drain the fruit.
Make the syrup to 50’ Brix and set
Container: Aluminum pouch, aside at 12 to 24 hour’s
cellophane paper, or laminated interval.
plastic bags of suitable Increase the sugar to the final
thickness (substance .005). concentration of 60’B to 70’B.
Drain and rinse in hot water.
Quality of raw material: Fully Arrange the materials in drying
ripe and firm fruits. (Over ripe trays and dehydrate at 40’C to
fruits will give dark colored 50’C.
product with a shorter shelf If glazed finish is desired, coat the
life.) candied fruits with corn syrup.
Place in a dryer to give a
Preparation: transparent glaze to the
Wash the fruit to be processed surface.
thoroughly.
Slice the cheeks with a sharp Packaging:
stainless steel knife. Allow the glazed fruit to cool at
Cut the cheeks into two equal room temperature.
halves. Wrap in cellophane or pack in the
Scoop the flesh from the skin with desired containers and seal.
a stainless scupper. Store in cool, dark, clean and dry
place.
Processing:
Heat the prepared mango in 90’C MANGO PASTE
light syrup (30-35’C) with 1-%
sodium metabisulfite Container:
(Na2S2O3) and 0.5% acetic Cellophane paper, wax paper,
acid. or laminated plastic bags (4 mil.
Steep for 6 hours. Thickness)

Quality of Raw Material:

 Mango puree prepared from Weigh 1 kg. Of mango puree.
fully ripe and firm mango fruits. Adjust total solids to 25’C Brix by
adding sugar to the puree.
Preparation: Add two grams of citric acid (or 20
Sift together ½ cup powdered milk, ml of Calamansi juice) to inhibit
into all-purpose flour and 1 ½ the possible growth of
refined sugar into a mixing microorganisms during drying.
bowl. Heat the mixture for two minutes
at 80’C and partially cool.
Processing: Add 2 grams of potassium or
Cool mixture over with constant sodium metabisulfite to the
stirring mixture until it no longer mixture.
sticks to cooking pan. Transfer the mixture to stainless
Turn into board sprinkled with steel trays preciously smeared
sugar or to a cookie sheet. with glycerin (40 ml/m2).
Let it stand until cool and slightly Plastic sheets may be substituted
stiff. for stainless steel tray.
Cut into strips and roll in powdered Load tray in the drier and dry for
or confectioner’s sugar. ten hours at 55’C and 16 hours
at 70’C.
Packaging: At the end of the drying operation,
Wrap, in cellophane paper lined the moisture content should be
with wax paper. Pack in plastic between 15 and 20%.
bag. Then store or deliver to Unload the trays and cut the
market. leather into suitable shape and
size.

Packaging:
MAGO FRUIT BAR Wrap in cellophane paper. . Pack
in cartons, and store at ambient
Container: temperature.
Cellophane paper, wax paper, Pieces of unsuitable shape and
or laminated plastic bags (4-mil size.
thickness). May be further cut into small
pieces.
Quality of raw materials: Use them to prepare along
Mango puree prepared from peanuts, cashew, and similarly
fully ripe and firm fruits. prepared fruits – a variety of
“finger foods”.
Preparation:
Excess liquid sugar on the surface eliminated; by sprinkling it with
of the dried product may be confectioner’s sugar.

NATURAL FARMING
By: Rex A. Rivera
Agronomist

To understand natural farming Dr. Saturnina Halos, an

we need to know the cycle of agricultural scientist says:
life and matter. Natural farming “Strictly speaking, farming
as we envision is learning interferes with nature. There
nature’s laws, and using them are a lot of human interventions
with care. Take note: Natural in farming.” This is very true,
Laws are the laws of God and if we are not careful
who created Nature. enough, we may totally lost
natures’ resources and capacity
Natural farming is a culture to produce the food that our
where plants are grown in growing population needs. We
100% natural environment with seek to learn natural organic
the least human interference and biological farming to
and no harmful chemicals or safeguard the environment and
synthetic products used. It is sustain its productive capability.
practically leaving the crops
grow and produce in their While there is a growing
natural environment, and man demand for organically grown
comes enhances the natural fruits and vegetables, it is
conditions to improve difficult and almost impossible
productivity. Then, harvest or not to use chemical products to
gather its products for man’s increase the production per unit
use. However, in the context of area in a shorter period of time
our discussion, we will be to meet the growing food
introducing farming systems demand of the increasing
that will employ and apply more population. Besides plant roots
and more organic and and leaves can only absorb
biological farm practices. nutrients in their chemical form.
Organic materials have first to
be broken down into its basic
chemical component to be Evolution as science discovers,
utilized by plants. Synthetic life started in the waters in
chemical products being used single cell microorganisms in
in Agriculture were processed animal and plant form. In ages
and synthesized from organic and millennium the seed of life
and/or mineral materials. developed into higher forms as
we see them today. Together
Before life was created, matter with life or biological
first existed. In the beginning progression, weathering of the
we have water, rocks, gases, environment prepared the
light, solar energy, the earth development of ecological
and atmosphere. There was yet diversity. So even at our time,
no life. (Read the Holy we witness the continuing
Scriptures ‘The Holy Bible’ process of creation and
Genesis on Creation). When evolution of new varieties and
the environment became ready, forms of life.
life began to appear in many
forms from single cell to the Man with his God given intellect
complex form of plants and is an instrument in the
animals. We learn that development through the
evolution is God’s continuing science of breeding and lately
process of creation. genetic engineering and
cloning. Man’s technological
Matter on the other hand is advances are still following
never lost. It just change in natural laws, which without that,
form and substance from solid it will be impossible.
to liquid and gas and back to
solid. From its mineral chemical If we observe the growth and
form to organic compound and vegetation of natural forests,
back to mineral and chemical. we will notice the healthy
(Remember man that thou art growth of trees, shrubs, grass
dust and unto dust thou shall and other forest vegetation.
return.). Roots absorb nutrient The soil is fertile, rich in organic
in simple chemical form humus and there is very limited
decomposed organic pest and disease damage.
compounds have to be Animal life, also abound from
converted to chemical form and microorganisms like bacteria,
are absorbed by plants. fungus to worms, reptiles, birds
and mammals.
The plants and animals have (bacteria, fungus and virus) and
grown in their natural even soil born pests like
environment without nematodes and insects.
interference of man. They may
not be as productive as we Insect pests are kept
wish them to be, but we can down as both destructive and
learn from their growth, survival friendly insects are balancing
and production in their natural their population in their natural
habitat. Ecological and habitat. This control the buildup
biological diversity can be of insect infestation is a
observed existing and living in continued process when left to
harmony. their natural estate. Example of
these are: the use of
The soil is kept fertile with Trichogramma ostriniae against
the leaves, branches and other corn corer and Braconidae or
plant parts that mature and Braconid Wasps which
drop to the soil surface are parasitize other arthropods.
decomposed with the aid of Braconid wasps can be endo-
bacteria, fungi and other minute or ecto-parasite, solitary or
organisms that eat and digest living in groups as primary or
them up with moisture (water). secondary parasites. Different
This results to the buildup of species may attack every stage
humus and organic fertilizer, of an insect development; there
which break down into simple are braconids that are egg
chemical form rich in readily parasites, larval parasites, and
available plant nutrients for parasites of pupae and adult
roots to absorb. insects. Many parasites are
valuable as biological control of
Beneficial microorganisms pests.
abound in the fertile organic
rich soil that help both in the Big and tall trees protect
decomposition of organic the soil and other living
materials and suppress or organisms beneath from too
control the spread and much heat and inclement
multiplication of pests and weather conditions. Soil erosion
diseases. Pro-biotic or and depletion is minimized or
beneficial microorganisms help totally prevented. Trees serve
suppress and control the as umbrella in forest and
growth of disease causing natural habitat. Tree planting in
microbes or pathogens certain sections of the farm is
advisable and encouraged. made to rest for a year or two
Keep and grow spots of mini to allow nature to rejuvenate it
forest in your farm to preserve and enrich the soil fertility and
and protect the environment productive capacity. Resting the
and eco system for the soil for one year after six years
habitation of bio diversity. of crop production. Today, this
is less practiced due to the
The environment is limited farming areas.
preserved as bio-diversity is Farmlands are chopped down
protected in natural forest by CARP into small lots 3
vegetation where man has not hectares and smaller. Farmers
set its foot on. All of creation need to make them produce
and living things have a continually without resting, so
purpose and role. Herbal and artificial methods are done to
medicinal plants have been keep it producing using
destroyed and eliminated with chemical and organic fertilizers.
the past century of clearing and
cultivating lands for agriculture To adopt natural farming
and crop production. Mono system, we have to understand
cropping has destroyed the how the ecosystem responds to
balance and diversity of the eco man’s interventions. The
system of farm lands. moment we clear the land,
remove the protective trees and
Zero tillage is propagating cultivate the soil, we have
plants without the artificial destroyed the natural
means of cultivation. Plants and environment and the existing
seeds are spread by growth of eco-system and bio-diversity.
rhizomes, vines, carried by The lesser we destroy or
wind, water and birds. Modern remove the natural
natural farming systems can environment; the closer we get
learn much from nature’s way into natural farming.
of propagating and preserving However, we can gradually
its species even without the return to natural ways by
usual land clearing and land learning the natural laws
preparation involving digging, governing plant and animal
plowing and harrowing. propagation, growth and
production. Intercropping or
Following is a farming multiple cropping is one step to
practice by ancient farmers up returning to natural eco balance
to the 50s where the land is and bio diversity in our farms.
 not increase, while population
NATURAL FARMING continues to increase. Feeding
PRACTICES: the growing world population
needs the ingenuity of man, his
1, Zero cultivation and following, talent and ability to invent and
allowing the soil to rest and innovate as his Creator
rejuvenate. endowed in him
2. Integrated Pest Management
(IPM). Zero cultivation, following and
3. Insect traps, lure and allowing the soil to rest and
attractants. rejuvenate.
4. Use of Biological pest control
(natural enemies of pest) Zero cultivation has been a
5. Use of Organic Compost long and original practice of
fertilizer and bio micro man in its first attempt to grow
inoculates. crops. Even today, kaingineros
6. Use of Organic Pest and (slash and burn), those who
Disease control materials. clear the forest or trees to grow
7. Use of indigenous resistant seasonal crops do not cultivate
plant varieties and strain. the soil, since it is soft, friable
8. Practice crop rotation and and very fertile.
following (resting the soil for
some time). They just make small holes with
9. Growing and inter-cropping of pointed stick and drop seeds of
pest repellant and herbal rice, corn, vegetable or any
plants. crop they wish to grow. After
10. Integrated cropping pattern to one or two seasons as the
prevent growth of toxic weeds. earth is exposed to the
11. Growing the right crop on the elements and weathering, the
right soil, climate and at the soil hardens. It becomes hard
right time. to work on because of
exposure to sunlight,
While the above practices are necessitating soil cultivation, as
good and desirable, they have the humus and organic content
to be done in combination with of the soil is reduced. Then the
modern agricultural technology farmer starts depending on
to increase productivity per unit commercial chemical fertilizers
area at shorter possible time. to replace nutrient loss. Unless
This is because the farming organic compost materials are
and food production areas do
augmented to the soil, it will
continue deteriorating. Practice clean culture.

To remedy the situation, Keeping the field clean will help

following, or resting the field for in preventing the growth and
one year, allowing all multiplication of pest and
vegetation including weeds to diseases. All plant waste and
grow, to bring back the natural droppings should be gathered
fertility and bio-organic life into in one place to be composted
the soil. The use of organic and converted into organic
fertilizer in combination to fertilizer. Before using the
commercial chemical fertilizer composted organic materials
will help preserve and sustain for fertilizer, sanitize them first
the productivity of the land. This by exposing them to direct
has been the practice of sunlight and dried to eliminate
ancient farming in Egypt, any diseases and eggs of
Babylon and Israel. insect pests. Defoliate over
mature and diseased and
Tilling on the other hand infested leaves. Allow sunlight
promotes healthy soil in and aeration to penetrate
cultivated agricultural lands. It between plants and within the
exposes the pest and soil born foliage of trees. It will promote
diseases, increases soil the growth of normal and
aeration and oxygen supply to healthy branches and eliminate
microorganisms and promotes abnormalities.
root growth and penetrates Cultivation and weed control
better as the soil is loose. This will also help not only in soil
is done after destroying the aeration and softening of soil
natural soil environment mass but will also reduce or
through tillage. disturb the breeding place of
insect pests and fungal
In orchard farms (fruit tree diseases.
plantations) where permanent To bring back the natural
trees are growing, zero tillage organic matter, these materials
can be done, by growing low have to be incorporated with
creeping leguminous cover the soil as organic fertilizer and
crops like Arakis pintoy or manure.
Australian peanut weed (mani-
mani) around and in between Integrated Pest Management
tree rows. (IPM).
 Practice clean culture, proper
Integrated Pest Management pruning and removal of
(IPM) is a pest control program diseases or infested plant parts
using combination of all especially with fruit trees.
practices to reduce or eliminate Remove all breeding places of
pest damage. This includes insect pests and infected debris
natural, biological and rotting near plants and field.
mechanical practices as well as
bio and chemical pesticide Use organic fertilizer in
application. combination with chemical
fertilizer and supplement the
Among these practices include field with compost and pro-
the following: biotic (bacteria, yeast &
fungus). Sanitize compost and
Planting resistant or tolerant plant organic materials by exposing
varieties. Growing indigenous them to direct sunlight before
crop varieties with reasonably applying it as fertilizer.
high productivity should be
encouraged. New breeds and Learn to prepare and use bio-
genetically modified plants are organic fertilizer, pesticides and
being developed like Bt Corn fungicides as substitute for
which are resistant to corn toxic chemicals. HOC (Herbal
borer infestation. New pest and Organic Concentrate) is one.
disease resistant with high
nutrient food value varieties are IPM may also include the
being bred and produced following:
through genetic engineering
(GM) and natural cross Keep the garden small and the
breeding. plants varied to prevent insect
pest infestation. Solo or mono
Timing planting so as the growing cropping tends to encourage
and fruiting stages does not the multiplication and outbreak
coincide with inclement weather of insect pest that feed on the
conditions and high incidence particular plant grown. Multiple
of pest population. cropping or maintaining a green
belt in the farm where
Growing boarder or inter-crops vegetation is allowed to grow
that are repellant to insect naturally will be a shelter and
pests. home to beneficial organisms,
plants and animals including
 variety of insects that will check Crop rotation dissociates
and control any outbreak of microorganism buildup around
pests. This will be a natural the plant roots as each crop
check and balance. has a characteristic microbial
association. (Example is pro
A basic principle in pest biotic and nitrogen fixing
management: Plant the right bacteria for legumes.
crop on the right soil at the right Mychorriza phosphate builder
time. Plant crops at a time in grasses). New microbes are
when its particular pest is being developed to inoculate
inactive or off season. the seeds just before planting
to introduce them into the soil
Plant indigenous cultivars or plant and help in nitrogen fixation
varieties native to the place. that enriches the soil.
They are resistant to the pests
and adapt very well to the local Aromatic herbs like mint, garlic,
environment. The introduction marigold, oregano, onion,
of hi-breeds and high yielding control nematodes and repel
commercial seeds have the insects, and should thus be
tendency of eliminating grown as companion crop to
indigenous varieties that are your garden or farm.
adopted to the environment as
they have survive decades and Tilling promotes healthy soil as it
century of adjustments. allows aeration bringing supply
of oxygen promoting root
Healthy organic soil, grow healthy growth and permit better root
plants that resist pests and penetration breaking soil
diseases. In soils applied with compaction. It exposes pest
organic matter or humus, and soil born diseases to
animal manure and compost, sunlight and disturbs their
the soil host a wide variety of growth and multiplication.
micro organisms that are Sunlight is a very good and free
harmful to nematodes and sanitizing agent.
cause diseases to some insect Crop combination such as
pests thereby allowing the legumes and potatoes, control
increase in population of nematodes. Learn and find out
beneficial organisms and the best crop partners and
insects. combinations. Planting
tomatoes in between rows of
eggplant and cabbages will
 reduce fruit fly infestation on
eggplant fruits and diamond Chemical sex attractant – The
back moth. Growing marigold at use of PHEROMONE a
the border of vegetable plots chemical with female insect
will also help repel some insect odor that confuses the male
pests. and attracts them to bait treated
with toxic insecticide or they fail
to mate with the female insects.
Insect attractant, traps
Blue electric lamp surrounded
and lure. with electrically charged mess
wire that electrocutes insects
There are many practical and upon contact.
inexpensive ways of controlling
and managing the population of Yellow pads – Most insect pests
insects pests in your garden are attracted to bright yellow
and fields. Here are some of color. Yellow pad with grease or
them that you may adopt. paste, attract insects during the
However, they may also day and sticks to the pad as
eliminate beneficial insects: they come in contact. The pad
may also be treated with
Light Traps - This practice have molasses and pesticide to give
been found effective in added attractant and killing
unlighted areas. Light is potential.
provided with a basin of water.
As the nocturnal insects are Use of Biological Pest and
attracted to the light, they fly Disease Control.
and dip into the water, or the
flame of the firelight singes their The use of living plant and
wings. animals or living organisms to
control pest and diseases are
Lure with attractants – The lures called Biological Control. They
derived from molasses and may be microorganisms such
flower scent (odor) tantalize as bacteria, fungi, virus or
both male and female moths bigger life forms like insects,
(the caterpillar adult stage) with worms, reptiles, mammal and
the promise of nectar. The birds. You can learn to increase
insects fly into the opening of a the beneficial insects,
lure-dispensing trap, never to microorganisms and other
return. animal and plant life in your
 farms to counter pests and formulations and methods of
diseases harming your crops. preparing Botanical or Herbal
Let us protect and increase pest and diseases concoctions
these beneficial enemies of in this handbook to guide you
pests. make your own. For farmers
who would not have the time
and facilities to prepare herbal
organic pesticides and
Use of Organic Fertilizer fungicides, there are now ready
prepared and tested herbal
Fertilizers coming from organic concentrates (HOC-
fermented and decomposed 4n1) with four properties as
organic materials are very foliar fertilizer, pest repellant,
nutritious safe fertilizer insecticide and fungicide.
materials. They are both
enriches the soil plant food The finding of such drastic
nutrients, improves the texture health problems from
for easier root growth and exposure to an age-old
preserve the soil life such as organic preparation should
beneficial bacteria and fungi. act as a wake-up call to
We have several recommended organic growers. It is a
formula in preparing organic reminder that many natural
fertilizer both liquid and solid plant products can be toxic
form in this handbook. These when they are extracted and
natural fertilizers carry both concentrated. It is a reminder
plant food nutrients and that the philosophy of
microorganisms with pesticide, organic growing is not that of
fungicide and nitrogen fixing replacing synthetic
property. chemicals with natural
chemicals. Rather it is to
Used of Herbal Organic Pest strive for balance in an Agro-
and Disease Control ecosystem, or home garden,
in which the grower works
Herbal preparations to control with nature as much as
pest and diseases can easily possible rather than trying to
be made by farmers control it. Pesticide
themselves since we have preparations, even those of
abundant plants in the natural occurring
Philippines that are suitable substances, should be the
ingredient. We offer you several last port of call not the first
 remedy. They may control the during months or season that
pest at that moment in time, certain pest and diseases are
but they do not encourage a abundant.
balanced system that looks
after itself. Derris Dust also Practice crop rotation and
kills valuable biological following (resting the soil for
control insects like ladybirds. some time).
This is counterproductive. In
our city garden, we have fed Crop rotation or changing crops
the birds to encourage their grown in certain areas to avoid
presence for many years. We the buildup of certain pest or
have no problem with white disease affecting certain crops.
cabbage butterfly, or any Example, rotating onions with
other insect pests. After pepper or cassava. Resting the
dining on the birdseed and soil for one to two years to
left over bread crusts, the allow natural vegetation and the
birds make a beeline to the growth of natural enemies to
garden and clean up any introduce balance of nature,
insects they can find. Mind while enriching your soil
you they are also partial to environment for future crop
lettuce and silver beet - these production.
we net. If your bird
populations are not sufficient Growing and inter-cropping of
for natural control, try pest repellant and herbal
squashing the caterpillars plants.
with your fingers. It may be
messy, but it is preferable to There are crops that repel
Parkinson's disease. Or use certain insect pests. Inter-
Bt. (Bacilus thoringensis) cropping tomato and marigold
with cabbages and cauliflower
Use of indigenous resistant will help reduce the
plant varieties and strain. diamondback moth attacking
cabbages. Learn what these
There are several plant crop combinations. You will not
varieties and species that are only reduce your cost of pest
found resistant or tolerant to and disease control but may
certain prevalent pest and even increase your income per
diseases. It will be wise for unit area with the crop
farmers to know them and grow combination. Okra is a good
these types of plants especially attractant of Coconut
 Rhenoserous Beetle. Grow beneficial microorganisms in
patches in your coconut farms the soil and other soil life.
and manually gather the
beetles that come down to feed Growing the right crop on the
on the soft tender okra plant. right soil, climate and at the
right time.
Integrated cropping pattern to
prevent growth of toxic There are suitable crops that
weeds. are ideal for certain season of
the year and suitable soils for
Certain weeds are difficult to their healthy and productive
remove or control, like grasses. growth. Learn the nature of the
Planting vines and crawling plants and their preferences
crops like sweet potato and before deciding what to grow in
cover crops will help suppress your farm. The Philippines is
weeds. Replacing the weeds located at the tropical zone, so
with other beneficial creeping ideal for tropical crops and not
plants like Arakis pintoy (mani- much for temperate crops. Let
mani) that covers the spaces us learn the advantages we
between fruit trees and help have by growing the right crops
supply nitrogen to the soil. best suited to our land with
Cover crops also help prevent good market demand.
soil erosion and protect the

====================================================
HERBAL TEA PREPARATIONS FOR PLANT PROTECTION
By: REX A. RIVERA, Agronomist/Mango Specialist

HERBAL TEA preparation for plant protection can be made by

the farmers right in their own farm without depending too much
on commercial chemical pesticides and fungicides. The
following procedures are simple and low cost.

MATERIALS NEEDED:
MGA HALAMANG GAMIT OTHER BERBS
200 liters capacity plastic drum. (200 litrong dram na platik)
IBANG HALAMAN
Grinder / chopper and mortar & pestle (lusong pambayo)
Tobacco (Tabako)
Strainer/screen/cloth (salaan)
(Kamantigui )
Dipper (tabo).
Marigold (Bulaklak)
Wooden ladle / paddle (Kahoy na panghalo)
Guava (Bayabas)
Fresh clean water (tubig na malinis)
Wild Tea (Tsanggubat)
Herbal materials ( Halamang panghalo):
Tamarind (Sampalok)
10 kilos Ginger (Luya)
Oregano (Origano)
5 kilos Garlic (Bawang)
Black pepper(Paminta)
5 kilos Aloe vera (Sabila)
(Dulao)
10 kilos Hot pepper ( Siling labuyo)
Mimosa p. (Makahiya)
10 kilos Curry leaves (kari)
(Hagunoy)
10 kilos Ipil-Ipil leaves (Ipil-Ipil)
Acasia (Akasya)
20 kilos Neem tree leaves (Dahon ng Neem Tree)
Legumes and beans
20 kilos Madre de Cacao leaves (Dahon ng Kakawati)
Papaya (Papaya)
5 kilos Derris (Tubli)
Coco juice (Tuba)
5 kilos Bitter vine (Panyawan//Makabuhay)
Other herbs with insecticide, fungicide and pest repellant
properties.

PROCEDURE: MGA HAKBANG:

1. Prepare the above materials.
I-handa and mga gamit.
Grind or pond the herbs separately.
Durugin at bayuhin and mga halaman na
magkakahiwalay.
Place all ground and pounded herbs in the plastic drum.
Ilagay ang lahat ng dinurog at binayong halaman sa
dram na plastik.
Fill the drum with fresh clean water.
Punuin ng malinis na tubig ang dram.
Mix the materials with a wooden ladle
Haluin ang tubig at dinurog na halaman gamit ang
kahoy na panghalo.
Stay overnight or one day to allow the herb juice to mix with
water. Herbal tea..
Pabayaan magdamag upang katas ng halaman ay
mahalo sa tubig magiging tsaa.
Get herbal tea from drum pass through screen strainer
Kunin ang tubig o tsaa sa dram paraanin sa screen na
salaan.
Add equal amount of fresh clean water to the herbal tea.
Dagdagan ng preskong tubig ang tsaa na kasing dami.
Place in sprayer or sprinkler.
Ilagay sa sprayer o sa rigadera.
Spray on plants, drench from soil base, trunk, branches, leaves
flowers and fruits..
 Spray o diligin ang halaman, mula lupa, puno, sanga,
dahonbulaklak at bunga
Repeat spraying 3 or 7 days interval as the need arises.
Ulitin ang pag spray o pagbibisbis tuwing 3 o 7 araw
ayon sa pangangailangan.

HOW TO MAKE ORGANIC COMPOST FERTILIZER

The sandwich method:

Organic materials such as animal waste, finely chopped plant waste

and topsoil are placed in layers one on top of the other until they
reach a high of 3 feet.
The material is watered moist and covered with coconut leaves or
plastic sheet in order that moisture will be retained.
Mix the compost pill after two weeks, moist and cover again.
Repeat mixing once a week, until the compost materials are totally
decompose with the appearance of soil.
Dry in direct sunlight to kill or eliminate unwanted pathogenic
microorganisms such as fungus and bacteria.
The material is now ready for use or placed in sacks for storage or
shipment and sales.

Biological fast composting:

a. Gather the organic material, chop finely or hammer mill and mix
thoroughly. Add humus soil and Beneficial Microorganism (BMO).
b. Water them moist with pro-biotic microorganism (Lactobacilli or
Trichoderma) mixed in the water.
b. Cover the compost pile with plastic sheet grass or leaves.
c. Mix the material every week, keep moisture optimum.
d. It will usually take only 4 weeks to decompose the material with
the aid of the microorganisms that help digest the cellulose
materials.
e. Sundry the decomposed organic material (fertilizer) to kill
unwanted microorganisms (Pathogens).
f. The material is now ready for use or bagging for storage or
shipment.

Field composting:

After harvest and just before plowing and land preparation, gather the
organic materials, chop or hammer mill.
Spread the materials evenly in the field. In case the plant waste
residues are in the field, then just spread them evenly and
broadcast animal waste to mix.
Spray the organic material in the field with pro-biotic microorganism.
Plow and harrow the field to mix the organic material with the soil.
If possible do the above operation just before an expected rain or
irrigate the field after the plowing and cultivation. This will allow the
microorganism to work fast, and multiply. In the process, they
digest the organic material into organic fertilizer or soil amendment.
As the microorganisms multiply and die, their body will also
decompose and be rich source of plant food nutrient in the soil.

Green manure:

Planting beans and other legumes and plow under when they
flower to enrich the soil. Tender plant parts, will easily be eaten up by
microorganisms when plowed into the soil.
Note that the pro-biotic organisms will continue working in the soil, as
long as favorable conditions like adequate soil moisture and presence
of organic materials as their food.

Soil and Seed inoculants: Microorganism nitrogen fixing bacteria

are incorporated on seeds, seedlings and soil during land preparation
and planting.

BUSINESSES IN MANGO

1. Land banking. Acquiring lands planted or to be planted to mango.

Real Estate Farming.
2. Mango growing and production.
3. Nursery management: Plant propagation, Breeding.
4. Service provider: Labor, farm operations, transport.
5. Contracting, joint ventures.
 6. Trading – Consolidator
7. Fruit processing and manufacturing, treatment.
8. Marketing – Wholesaler, Distributor, Exporter and Retailer.
9. Supplier of production inputs.
10. Production and manufacturing of packaging materials.
11. Financing and Credit facility.

==================================================================
 SIMPLE GUIDE TO
GROWING ORGANIC MANGO

By: REX A. RIVERA, Agronomist

1. Plant mango far apart to allow full sunlight and free flow of
air. (20x20 meters quincunx will have 50 hills per hectare.)
2. Practice clean culture. Keep weeds and grasses short.
Grow creeping leguminous cover crop to protect soil and
beneficial microorganisms.
3. Cultivate and plow the soil at least once every year to
aerate and prune off roots at the soil surface that are
sensitive to heat and dry spell. Top roots should at least be
3 inches below soil surface.
4. Drench with BMO (Beneficial Micro Organism) and HOC
(Herbal Organic Concentrate) the compost and organic
materials. Spread organic fertilizer, decomposed plant and
animal waste before plowing and cultivation so the organic
materials will be well mixed with the soil.
5. Prune and remove diseased and infested branches and
other plant parts and bring debris to compost pile. Chop
and shred them to small pieces for faster decomposition.
The compost pile is drench with BMO and covered.
6. Provide enough water and keep soil moisture adequate at
all times. Cover crops and mulching will help maintain soil
moisture especially during summer months. However, less
moisture is required one (1) month before flower induction
and one (1) month during fruit maturation (100 to 130 days
from flower induction.
7. When the leaves are mature and the flower buds are ready
evidence by plump and pointed bud tips (about 7 to 9
months from flushing), the tree may by induced to flower.
The types of natural flower induction are:
a. Smudging or smoking the tree.
b. Spraying Herbal and Mineral concentrate (Substitute
to KNO3 and other chemical flower inducers)
2. After flower induction, drench the whole tree from soil,
trunk, branches to the leaves with HOC-4n1 (Herbal
Organic Concentrate) to drive away insect pest especially
mango hoppers to prevent them from laying eggs on
emerging flower after bud break.
3. The most critical period on mango production is from
flower induction up to 45 day the period of flowering,
blooming, and fruit formation and development.
4. Spraying HOC every 2 to 3 days interval from 7 to 21 days
after flower induction (DAFI) will greatly help in repelling
insect pest and curing diseases. Do not spray or disturb
the flowers during bloom and pollination stage (22 to 40
DAFI). Insect pollinators should be encouraged to come.
5. If it rains during the flowering and fruit formation, Spray
HOC-3n1 (Fungicide) with soap immediately after the rain.
Gently shake branches to remove water droplets on
flowers as this is a good medium for growth and
development of anthracnose and other fungal diseases.
6. At 45 to 90 days Spray HOC-4n1 and HOC-GO alternately
every 15 days to help in fruit development and prevent
infestation.
7. At 60 to 70 days bag the good fruits candidate for export.
Leave alone those partly damaged or deformed fruits as
these will be for domestic market or for processing. This
will greatly reduce your bagging cost and labor expense.
8. Allow the fruits to fully mature at 120 to 130 days to gain
full sweetness and aromatic odor. Fully mature fruits
command a better price.
9. Before harvesting, see to it that you have all the harvesting
tools, equipment, containers and a packing shed close or
within the farm.
10.Give proper instructions and guidance to your workers and
harvesters before sending them off to harvest. Make them
remember that every single fruit has value and they should
handle them with care, avoiding bumps and bruising.
11. Have a separate group of workers, especially trained to
sort, grade, scale, and package the fruits.
12.Another group at the packing house will do the washing,
hot water dip treatment, air drying, final sorting or grading,
 packing and weighing to be transported to market
destinations.
13.After harvest, a new cycle of tree management start. This
will be the rejuvenation stage from post harvest to flower
induction. A period of 7 to 9 months.
14.The trees are prunes and sanitized by clearing the
surrounding and drenching the whole tree with HOC-4n1.
15. Spread the organic fertilizer and decompose farm waste
materials around the trees.
16. Plow and cultivate the soil from under and outside canopy
cover. Follow this by harrowing to pulverize and level the
soil.
17. Water the trees and spray HOC-GO to initiate new flushing.
Two to four new shoots will emerge which will be potential
bearing buds sticks.
18. During flushing, spray HOC-4n1 at 3 to 4 days interval. The
young leaves are very susceptible to mango leaf hoppers
and anthracnose infection and other insect pest attack
being soft and tender.
19.Provide adequate water at all times, and keep down the
weeds by slashing.
20.Monitor the trees until they are ready for another flower
induction.

End and Beginning of cycle

Other Interventions:

1. Preferably, intercrop between mango trees with low

growing high value seasonal crops such as vegetables,
grain, legumes, root crops and spices.
2. Maintain a mini forest for bird sanctuary and other wild life
and bio diversity to complement the needed balance of
nature ecosystem.
3. Grow a wide range of herbal plants that will help in pest
and disease control. Grow mint and other herbal plants
repellent to insect pests.
4. Raise poultry and livestock to augment your farm income
and provide you with rich animal waste for organic fertilizer
conversion.
 5. Avoid as much as possible burning and application of toxic
chemicals as this will kill the beneficial life in the soil and
in the farm.
6. Visit your farm regularly. The foot prints of the owner are
the best fertilizer.

SUMMARY AND RECOMMENDATIONS

Why grow organic mango?

There is a growing market demand for organic fruits.

For safety and health of growers and consumers.
Cost of imported chemical inputs is getting too high.
Natural organic farming can make farmers self-reliant.
Organic farming can cost less and environment friendly.

What is Natural Framing?

It is growing and caring for plants to be more productive using

the laws of nature to better advantage. Farmers need to know and
understand natural laws governing plants and their environment.

Know more about the nature of mango.

The Philippine mangoes are big trees that can grow up to 30

meters high, 30 meters radius and root system are as expanded
as the crown. Close planting makes roots compete for soil
nutrients.
The Philippine carabao mango is a biennial bearer (fruit every
two years) but can be made to fruit more often with certain
interventions. It needs time to rejuvenate and gather enough
nutrients for next bearing season.
The mango tree needs full sunlight from sunrise to sunset.
They do not favor crowding or partial shedding. Close planting 10
meters or closer will make the trees compete for space, sunlight
and soil nutrients. Distance of 20 to 30 meters apart would be
preferable. This will allow the farmer to intercrop with other high
value trees and seasonal crops that will also benefit the growth
and productivity of the mango trees.
It needs time to accumulate enough nutrients for bearing. At
least one to two years rejuvenation period is needed.
It needs natural and artificial stress to flowers and fruits like a
hot dry summer with a sudden rain shower to shock it. Natural
maturity of fruiting buds, disease, root pruning, girdling, smudging,
spraying chemical flower inducers and application of growth
regulators help induce flowering and fruiting.
Mango grows well and productive in areas where there are
distinct dry and wet seasons.
Mango trees produce better quality fruits where pest and
diseases are naturally controlled or nil. Mangoes growing in
natural condition, with balance ecosystem and biodiversity have
less pest and diseases. Beneficial insects counter balance the
population of insect pests.
Bigger and older trees properly distanced produce more per
unit area than smaller and crowded trees.
Juvenile trees up to 15 years have upward branches and
crowded crown and less productive; while trees 20 year and older
tend to spread and bend branches allowing more aeration and
sunlight penetration, more fruiting branches and buds, resulting in
better and higher production.
Most mango trees 50 years ago were left to nature yet they are
very healthy and productive, fruiting on season. Today’s
intensive culture disrupts the natural growth and fruiting of mango.
Man, in his desire to improve and innovate crop production
have created more problems than solutions. It is about time that
we study nature and the laws governing it and try to follow and
abide with them in our quest to improve and enhance our farming
and Agricultural Practices, resulting in a sustainable and greater
productivity.
FINAL RECOMMENDATIONS
Agriculture is a living science. We find changes and the need
for innovation as we progress on our farming venture.

We encourage every mango grower to join Mango Associations

in your area, and if possible form your own marketing firm
(cooperative, association or corporations) to insure a good market
linkage with processors and reputable traders. Attending, seminars,
gathering and reading printed mango technology, visiting farms, and
conducting your own trials and researches will be very helpful.

Keep a farm record. This will guide you on the status and
progress of your trees.

We also encourage grower to complete and improve their farm

facilities. Farm Structures, buildings, fence, tools and equipments.

Give special attention and time in harvesting. It is during this

critical stage where you gain or lose your investments. Secure your
harvest with honest co-workwers.

If your plantation is bigger than ten (10) hectares, start learning

and processing left over (LO) fruits and fruit drops. If you are
observant, about 10 % to 20% of the developing fruits drop off, and
you can process these into mango pickle and preserves. 10 to 20% of
mature harvested fruits are considered leaf over (LO) or rejects by
fruit buyers. You can process them to dried, puree, concentrates,
powder, candies, preserved and others.

The Department of Science and Technology will be glad to train

interested growers how to process their fruits into dried mango,
puree, concentrates, chilled halves, candies, preserves, powder, etc.
Through your Mango Association DA and DOST including DTI can be
invited to help you in your processing, packaging and marketing
requirements. Many LGUs also actively support the Mango Industry.
 No one is more interested and concern than the owner. So farm
owners should take more time in caring, supervising, monitoring and
being in the farm. The best fertilizers are the footprints of the
owner around his trees and farm.

THE PHILIPPINE GOLDEN CARABAO MANGO IS A GIFT OF GOD

TO THE FILIPINOS. IT IS TRULY A TREE OF LIFE. THOSE THAT
GROW AND CARE FOR IT SHALL BE REWARDED WITH
ECONOMIC PROSPERITY IN THEIR LIFETIME AND THE
GENERATIONS THAT COME AFTER THEM.

We hope these materials and information will help you. Thank

you for taking time reading and trying to understand them. We
will appreciate if you also share them with other farmers.

If you need more information, contact:

REX A. RIVERA
Agronomist / Mango Specialist
30 Lapu-Lapu Street, Gen. Santos City, 9500 Philippines
Email: rarivera8@yahoo.com
Website: www.freewebs.com/organicfarmphil
Telex 083-301-0117 Mobile: 0905-242-2691

ACKNOWLEGEMENT
This Guide to Growing Organic Mango would not be possible, were it
not for the unselfish R,D&E conducted and shared by:

Dr. RAMON BARBA – who discovered a good chemical spray to

induce mango to bear flowers and fruits at precise time and period,
opening the commercial production of mango year round.

Dr. HERNANI GOLEZ – Head to the DA-BPI Mango Research and

Development Center at Jordan, Guimaras. His intensive and
extensive work did contribute in a great measure in the development
of the Philippine Mango Industry as we know it today.

Dr, GODOFREDO A. PERALTA - who prepared and introduced an

INTEGRATED APPROACH TO MANGO PRODUCTION.
PABS VILLEGAS and POL RUBIA, who both pioneer and promote
Organic Farming including growing Organic Mango in Metro Manila
and Luzon.

Mr. ALEX HERMOSO - of PREDA and FAIR TRAIDE, who spearhead

the organization and promotion of Organic Mango production
nationwide. Precise and extensive information are included in this
manuscript.

Mr. ANDRY LIM and Ms. JOSEPHINE GAMBOA – who as a team are
conducting trainings on Natural Organic and Biological Farming
adopting the Korean Technology.

The lifetime works, research, and studies of PEDRO D.

SANGATANGAN, BSA, MSc. And RONEL L. SANGATANGAN, BSA,
MAgr. They have been an inspiration in promoting organic farming to
the Filipino farmers, and help produce safe and healthful organically
grown food at lower cost and self-sustaining natural farming system.

Mr. ZAC B. SARIAN, Editor of Agriculture Monthly Magazine, who has

a wide source of information on agricultural technology, and has
been unselfish in sharing them to help fast tract the development of
several Philippine agricultural industries and ventures.

Helen G. Bignayan – Care and Management of Juvenile Trees Bureau

of Plant Industry
National Mango Research and Development Center
San Miguel, Jordan, Guimaras
Telex # (033) 237-1391
Mobiline #: (0918) 902-1942, (0916) 783-1208

We need also to thank the different Government Agencies who help

and encourage us to develop the Philippine Mango Industry towards
Natural Farming System. This include the LGUs, DA, DTI, DOST,
PICARRD and others.

Private initiatives and NGOs, POs like the PMIFI, MINMANGO

COUNCIL, MINFRUIT COUNCIL, GEM, PREDA are among the leading
organizations promoting the Philippine Mango Industry.

RUE RIVERA RAMAS – Who encourage this writer to proceed on

study and preparation of this techno guide on mango production.