Offering consumers a side of value along with their #MangoJoy
Our sweet organic Ataulfos are making their way across the USA and into stores. Their natural sugar caramel sweetness, complemented by subtle Mexican spice undertones, is soon to grace the hands of eager Ataulfo aficionados. The potential for sweet culinary creations becomes limitless: from vibrant salsas and fiery hot sauces (Crespo Sinaloa Sauce) to delightful breakfasts, luscious cakes, and decadent desserts. Most will simply eat them and experience the high dose of #MangoJoy that this particular varietal offers, savoring them more so this season onset with the backdrop of the mango-chaos.
We won’t deceive ourselves and overlook the significantly high market prices and their impact on both sales and consumer enthusiasm for mangoes. It’s evident that we are navigating uncharted territory in the realm of mango markets, a situation well-acknowledged by all.
Certainly, I think, we not only have good ideas but also the determination and mango expertise to navigate through the chaos, all with the goal of achieving sweet results for consumers, retailers and our own systems. In these times, it’s crucial for all of us to tap into our creativity, think more openly, and be willing to try new things.
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.
Saucy and sweet with the perfect amount of heat- Crespo Sinaloa Sauce!
Mangoes are one of the biggest agricultural products from Mexico. In the U.S., mango consumption begins to peak in spring and explodes in the summertime, which coincides with the peak production of mangoes from Mexico. America’s massive mango demand makes them one of the most important products in Mexico. Mexico is also the worlds largest exporter of chili peppers. The idea to merry these two Mexican staples in a beautiful silky sauce was always meant to be. Crespo Sinaloa Sauce was born from connection (a staple in the doings of El Grupo Crespo) and the family’s hometown of El Rosario where you’ll find Empaque Don Jorge I , the first of El Grupo Crespo’s proprietary packinghouses and largest hydrothermal mango packhouse in Latin American (home of Crespo Organic Mangoes). It’s also located in one of the most important habanero production zones. Habaneros were also one of the first crops and exports for El Grupo early on, originally a chili pepper business started in 1960 for the local market. Crespo, Ataulfos and Habanero’s were always meant to be together.
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.