UASD Develops Canning Process to Preserve Mango Pulp Year-Round

Mango Glut Gets a Boost as UASD Cans Pulp for Year-Round Use

Dharwad: The University of Agricultural Sciences, Dharwad (UASD), has introduced a new mechanism to preserve mango pulp in cans, ensuring its availability throughout the year. This innovative process accommodates mangoes of all varieties and allows the pulp to be stored for up to two years. The preserved pulp can be used to make various products, including seekarane, juice, jam, milkshake, ice cream, and chocolates.

The initiative is designed to support mango growers by addressing common challenges such as price crashes, ripening issues, and the disposal of damaged but edible fruits. According to Prof. S. Hemalatha, head of the Department of Food Science and Nutrition at UASD, the university has processed 10 quintals of mangoes to produce 4 quintals of pulp. The process involves placing the fruits in a pulper, which separates the peel and seeds, followed by boiling at the recommended temperature.

After undergoing pasteurisation, the pulp is enhanced with value addition and sealed in cans certified for food safety. Growers can purchase these sealed cans at a fixed price and either sell them in the market or use them personally. Prof. Hemalatha noted that even mangoes with black spots on their peel, which remain good inside, can be utilized effectively through this method.