Mangoes
Pakistani mangoes are famous all around the world. They are consumed worldwide because of their amazing taste and processed by using one of the world’s most advanced processing technology, Vapor Heat Treatment. In order to control fruit flies and maggots, leading Japanese manufacturer has provided
the company with their extremely modern and accurate processing machines so the consumers can enjoy farm-fresh mangoes.
VHT is a technology that helps us to control the fruit fly problem in different fruits and vegetables. This is the quarantine requirement for Japan and South Korea for the time being. In the case of Mangoes fruit fly management. Export of Pakistani mangoes to Japan market requires Vapor heat treatment in which mangoes will be subjected above 90% RH along with the internal pulp temperature of 47 degrees Celcius. This process takes three to four hours, during the process first humidity will be maintained at a set level after that fruit’s internal pulp temperature starts increasing, and when it reaches 47-degree Celcius, the holding time starts which is 25 minutes. For these 25 minutes, the fruit is kept at 47 degrees Celcius. After that cooling is done for 5 minutes in which air circulation of the whole unit will be carried out. This is followed by drying. of 1 minute after which fruit is unloaded from the VHT machine.
1
Sorting
After the arrival of fruit at the packhouse, the export quality fruit is separated from B-grade fruit so that only A-grade fruit is sent for processing.
2
Washing
Washing is carried out in two steps, the first is manual washing. By this the extra dust from fruit is removed and after that mango is shifted to the washing machine, where bubble washing is carried out so that the remaining dust shall be removed from mango skin.
3
Drying
Drying is carried out after washing of fruits so that extra moisture from fruit skin is dried prior to sending fruits in the grading area.
4
Grading
Grading is done on the basis of fruit weight on a grading machine and according to that weight, different boxes are prepared on the basis of buyer demand.
1
Sorting
After the arrival of fruit at the packhouse, the export quality fruit is separated from B-grade fruit so that only A-grade fruit is sent for processing.
2
Washing
Washing is carried out in two steps, the first is manual washing. By this the extra dust from fruit is removed and after that mango is shifted to the washing machine, where bubble washing is carried out so that the remaining dust shall be removed from mango skin.
3
Drying
Drying is carried out after washing of fruits so that extra moisture from fruit skin is dried prior to sending fruits in the grading area.
4
Grading
Grading is done on the basis of fruit weight on a grading machine and according to that weight, different boxes are prepared on the basis of buyer demand.
Oranges
Early in the season, Kinnow Mandarin is harvested and sent to a processing plant, where it is first sorted on a conveyer belt to remove diseased and deformed produce, as well as washed to remove dust. The produce is then dried with a dryer and waxed to extend its shelf-life and improve its appearance.
Future Projects: MG Agri Foods plans to expand its export worldwide. After the successful export of mangoes, mandarins, potatoes and onions, now we are also working to export green vegetables and Pakistani dates.
Potatoes
Passing through a procedure, harvested, and sorted according to buyer’s demand the potatoes are dispatched to the processing faculty. In this process, the potatoes are first washed in drum to get rid of the dust particles. After that they are put in barrel washers for thorough cleaning. These barrels offer ideal washing solutions, ensuring that the crop is gently yet efficiently washed with throughout ranging from 5 tons per hour.