This time of the year, mangos available in the US are primarily sourced from northern Mexico, specifically the state of Sinaloa. The country is finishing up its mango season. Southern Sinaloa should finish this week or next and northern Sinaloa is expected to be finished by the end of September or early October if the weather is favorable. “Right now, mango crossings into the US average 2 million boxes per week, which is what we expect to see at this time of year,” says Manuel Michel with the National Mango Board.
Brazilian mangos will start arriving towards the end of the month, and arrivals are expected to peak in the middle of October. Keitt mangos from California will also be in season in September and into October.
Smaller-sized fruit this year
“So far this year, total mango volume has increased by approximately 2 percent compared to 2016, and volumes have been more consistent compared to last year,” shared Michel. “The transition from one region or country to the next has been consistent and the supply peaks and valleys have not been as dramatic as in other years. However, the fruit size distribution could have been better, as there have been times this year where the market wanted larger size fruit.” Peru and Southern Mexico were faced with smaller size fruit as a result of drought conditions. “The fruit didn’t have a chance to grow to its full potential.”
Consumption peaked early July
“In the US, the peak of the mango consumption season normally takes place in June or July, and this year it happened in early July,” said Michel. Although mango consumption slows down as we enter fall, I recommend consumers to enjoy some excellent tasting Kent and Keitt mangos from Sinaloa as well as California if you can get your hands on them.”
There is a lot of interest in mangos from both sides of the equation; the demand side and also the supply side. “Therefore, I am confident that the US mango industry will continue growing. Each year we see increases in mango sales, not only in whole mango, but also in preconditioned and fresh-cut,” according to Michel. At food service, mango is also being added as an ingredient more often than ever before. This is happening because consumers are discovering and love the great taste of mango. At the same time, the mango industry is also evolving to meet the market expectations. Growers, packers, and the entire supply chain are looking for ways to increase mango supply and improve quality and distribution.
For more information:
Angela Serna
National Mango Board
Tel: +1 407 629 7318 ext. 113