Thanks to Jorge Crespo (The Crespo Mango Man) and his passion for all things new, including new growing challenges, as well as his desire to expand the family’s expertise always being forward thinking (Jorge is much like his father Roberto Crespo Fitch), RCF Distributors has several new specialty varietals that are being introduced in seasons ahead. The Mallika mango is Jorge’s second specialty varietal, after the Keiw Savoy ( Thai Sweet Green Mango). The Mallika is a special mango that has caught the attention of mango loves with its sweeter, more nuanced tropical exotic flavor.
Crespo mango expertise bridges transition into Summer Mango Mania
I’ve been selling organic mangoes for a long time and, as so many of us forget, the greatest season-long program success happens when you nail the transitions. It’s the performance during the transition that dictates what stores have fruit and at what price. Just like in music, those connecting notes, the transitions is what leads you to the next phase of the whole. We take the transitions seriously, we get creative and we utilize the partnerships we forget with customers, making it work. Clear communication, more than anything is pivotal for any transitional success, in particular when there are volume supply or quality issues at play. The direct relationships to customers and the nimble work we do together, with the trust of the consumers who fuel our program, make the transitions easier to maneuver through so we can build and grow successful organic Mexican mango programs…. This is what we are known for.
The Crespo’s fully and vertically integrated supply chain and direct-trade selling system is what makes them the mango experts. It’s because of that expertise we will not skip a beat in the final days of the great mango transition, which is when a regional production shift from southern Oaxaca & Chiapas to Northern Nayarit and Sinaloa happens.
Will Oaxaca, Chiapas, and Nayarit line up for a smooth transition?
The nature of transition is tricky. Shifting mango production from the southern Mexican regions to the northern ones is often unpredictable and complex. This year we move into with a great deal of positivity and yet a tinge of trepidation. I think the trepidation is more implanted into all of us because of the last several months or utter unpredictability that resulted in many challenges for the industry.
Transitioning mango production from southern to northern regions in Mexico is often a tricky and complex process. As we embark on this year’s transition, we are filled with positivity, yet there is also a sense of trepidation. The challenges of the past few months have left their mark on the industry, and we all carry a certain level of uncertainty with us.
Last year the transition was brutal, as I reported here- Under The Mango Tree. We managed but it wasn’t easy or pretty. This year we get a break.
Boasting the most efficient and modern mango pack house around
Disclaimer:This is a boastful and prideful post about a packing house that I truly believe in. I’m one of a few globally well-traveled industry folks with an extremely diverse make up of commodities, markets, cultures and systems. I have seen a lot of packing houses and “sheds” in my travels and none like this one. Boasting this facility and the Crespo family is the natural outcome of my true beliefs.
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Empaque Don Jorge (El Original) located in the Crespo’s hometown of Rosario, Sinaloa is now open for the season. It opens, with immediate plans to expand capacity beyond its extraordinary current amplitude. 5 additional stainless steal hot water tanks, 2 additional packing lines and 1 additional washing line are just a few of the augmentations that will further expand Latin America’s largest hydrothermal mango packhouse’s prowess.
It’s opening couldn’t be more needed as we move deeper into this wild and crazy Mexican mango season! Read my latest CROP REPORT for more crop and season expectations/details. For this post, I boast!!
The lack of small fruit is real and size Up-ortunities are too!
There is a significant and serious lack of small fruit coming out of mango orchards in the south (Chiapas & Oaxaca) right now. As a result, there is a lot of confusion and panic in the market. This is mostly because pricing remains higher than average and bigger fruit and higher prices mean more expensive pieces of fruit.
We’ve received new intel, including photos and video from our Crespo boots on the ground or in this case Roberto Crespo. His information has been coming in the last several weeks as we’ve been trying to better access the small fruit situation. It’s been coordinated and agreed upon by all Crespo’s as well as several other large and medium sized conventional and organic producers in the south. It all true, the small fruit shortage!
Uncovering the facts about Ataulfo mango Latex staining & sap injury
This article was originally posted on Under the Mango Tree in February of 2017 and has been updated here.
Over the years, I really thought I understood the major problems affecting the “king of fruits,” specifically the varietals and those from the countries I worked with. Since I have traveled to orchards on multiple continents to examine the fruit and its “afflictions du jour,” I thought I had the facts straight on mango quality. Alas, since I met the Crespo family, I have come to discover that I had barely scratched the surface when it came to mango quality issues.
Like most everyone in the industry, I had to sift through a lot of misinformation about the quality of mangoes, but I tend to ask a lot of questions. And because I am me, I share the information I find. Under The Mango Tree’s goal has always been to get more accurate mango information to buyers, industry folks, and consumers. As we all struggle to compete in the complex agriculture world, this blog has been my attempt at being part of the solution. Talking about commodity imperfections is an important part of that process and an important part of commodity education.
Today I want to talk and share about the dark marks we see on many of the Ataulfo mangoes from time to time and most often from the ones that hail from the southern regions: Chiapas and Oaxaca. The good news in this particular affliction/imperfection is, that the mangoes ripen through the aesthetic imperfections, that tend to be more predominant when at the greener stage (when most of you receive the product), rather nicely and turn golden yellow without many blemishes(when the consumers see it). Harvesting and packhouse behaviors make a difference and so does talking about it.
A mango tree’s flowers signal potential for #MuchosMangoes
Flowers have been top of mind this week, and it wasn’t because my social media feed was bombarded by flowers for Valentine’s Day. Rather, throngs of vibrant photos and videos of mango blossoms from the #HermanosCrespos lit up my WhatsApp, exhibiting the last of the late blooms in the south, the new blooms bursting open in the north and the vibrant openings everywhere in-between.
Beautiful mango flowers currently blanket most of Mexico. As we begin to learn more about the early season quality, yields, sizing, and the varietal nuances of the season from the southern regions’ mature fruit (where we’ve been packing for a month now), we are all filled with promise. That is what I love about mango blossoms: they gorgeously signal great possibilities in their abundance. Even though less than 1% of all blooms actually form fruit.
A deep dive into the when’s, why’s and how’s of the firm fleshed, farmer friendly mango
My favorite mango is a Tommy Atkins, but it’s not because it’s farmer and supply chain friendly. It’s my favorite because it’s culinarily versatile and it also happens to be farmer and supply chain friendly which isn’t a bad thing.
If you google Tommy Atkins, one of the first links is Wikipedia which describes in the first sentence the Tommy as not generally considered the best in terms of sweetness andflavor. If you ask me, this sets up Tommy for a negative bias before you’ve even seen one in real life. Yes, the statement that follows is true, basically saying: it’s grown because it fares well in the production and import supply chain. But, for real, this is a gigantic part of the equation, in all parts of the world, for all commodities. Not unique to Tommy.
Before you hear the retort from an adoring Tommy Atkins fan, based on my professional mango expertise and observations, not to mention my culinary exploits, I want to report that we have harvested the first organic Tommy Atkins from El Grupo Crespo’s southern orchards and, as this glides into your inbox, our southern packhouses are cleaning, polishing, and packing them into several of our most coveted packaging SKU’s: the Crespo Big Box, Net Bags and the old faithful Crespo 4KG case (all of which have been designed to look dashing as both big and small mango displays while also proving strong as stand-alone displays and storage).
Plus, an additional NEW packhouse, Bola de Oro opens in Oaxaca
Back in 2019, just prior to the mango season, El Grupo Crespo opened Empaque Don Jorge II (EDJII) in Ocozocoautla de Espinosa, Chiapas, or – as the locals call it – Coita. It was the Crespo family’s second proprietary mango packhouse, plus several hundred supporting hectares of organic mango orchards. The expanded mango volumes and increased packing outputs allowed the family business to expand and grow. This season El Grupo starts their 2023 mango programs with even more volume, more capacity and more varietals. It’s exciting for me to witness their growth and see the family rewarded with recognition from the industry, retailers, wholesalers and processors.
It’s beginning to look at lot like a prosperous Mexican Mango Season
It’s that time of the year again when you all forget about fruits and vegetables amidst all the holiday hubbub, and also the time of the year when I begin thinking excessively about mangoes as we begin to prepare for the upcoming Mexican Mango Season!
I’m not going to lie, I get giddy with anticipation of all the mangoes to come, usually cooking up something mango-centric to ring in the holiday season. This year it was my Mango Pork Mole & Christmas Tamales and a very special Mexican Mezcal Pechuga Mango Milk Punch. My excitement for mangoes had already been jostled more than normal for this time of year since fresh back from a recent trip to Egyptwhere I had been pleasantly surprised by all the mangoes.
Under The Mango Tree is a sweet spot, where I, a long time mango industry crackerjack, share everything I know. A place to find mango centric, agricultural, food and culture knowledge and a few juicy industry secrets and lies.