A MARKET THAT GROWS EVERY YEAR

Export of Peruvian frozen mango

peruvian mango

Every year more and more mangoes are being used for freezing as their durability can reach up to 2 years. An important factor in this freezing process is that the mango must be ripe, and then cut into cubes or slices.

Mangoes are frozen between -18° and -20°, the temperature of which is the same as that transported in the containers. The process is known as IQF, individual quick freezing.

This product in its Kent variety experienced a decline this year due to the late ripening of the fruit.

Frozen Peruvian mangoes are available year-round, but their season as a fresh fruit is from December to March.

VARIETY JAN FEB MAR ABR MAY JUN JUL AUG SEP OCT NOV DIC
Kent
Edward
peruvian mango

The cultivation of Peruvian frozen mangoes is concentrated in the regions of Ancash Lambayeque and Lima.

Total volume exported

72.996

2020

48.883

2019

49.911

2018
peruvian mango

The mango has magnificent nutritional properties and benefits for our health and body. It stands out mainly for its high content of vitamin C, being one of the sources that has more this nutrient.

It has vitamin E, one of the antioxidants and protectors of heart disease.

It protects the skin, eyes, bones and heart against the action of free radicals.

It stimulates the defenses for the variety of minerals and antioxidant vitamins that it possesses, it favors the immune system to prevent diseases.

Source: www.peru.info / www.exportemos.pe

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