The process of harvesting, transport, washing and packing of the fruit begins with the identification of the mangoes with a minimum of 9 brix degree (the measurement ratio of dissolved sucrose to water in a solution) for sea transport. Once identified, the fruit is cut with scissors by the stem (the longer the better) and put in long tables for the elimination of latex. These tables are located along the tree line. The mangoes are then cut by the stem again and placed with the stem facing downward and through small holes in the tables so that the latex drips to the ground for about 15 minutes. Each table holds up to 300 mangoes.

Afterward a first selection is made and the fruit is placed in baskets with only two layers in order to avoid mechanical damages and taken to the packing house. There the fruit is washed with water at room temperature with a ph between 6.5 and 6.6. After this first wash the fruit is taken to another basket and subject to a hydrothermal treatment at 55°C for 5 minutes to reduce the risk of post-harvest anthracnose (fungal disease). Later a final classification is done by size, eliminating all mangoes with defects or damages. Each fruit is labeled and packaged in cardboard boxes classified by size, with each box weighing either 4 or 6 kilos. Data are also written in the boxes (field, day, week and year of harvesting) as part of the traceability procedure.

Finally, all designated boxes are placed in pallets, with each pallet containing 228 boxes. The pallet is then labeled with the importer’s company name, mango variety, number of the week, pallet number and name of the exporter. The container is kept at a constant 13°C temperature.

A 2000 sq meters packing facility will be completed for the 2007 season which will meet all international criteria and specifications in order to receive EurepGap certification.