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In Bangladesh, different types of food are made with raw mango.

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Mango is one of the most popular fruits in our country. The taste, aroma and color of the fruit enriched it as well as the nutritious fruit. Mango is rich in nutrients and everyone likes to eat it in different ways. Vitamin A, C, Calcium, Iron, Manganese, Zinc, Magnesium etc. are present in large quantities in the fruit. In our country, post-harvest waste of mango is 25-40% or much higher production, so due to lack of proper care, processing and marketing, its waste is high. But mango can be used to make versatile food all year round by reducing the amount of damage through value addition (thadhasamba dhaffar: rarah). In this case, it can be used year-round by processing through low cost and simple technology application. Rajshahi, Chapainawabganj, Meherpur, Jessore, Satkhira, Tangail, Gazipur and Chittagong Hill Tracts are some of the mango producing areas in Bangladesh.
It is to be noted that in our country, mangoes often fall in large quantities every year due to storms, hailstorms and other natural calamities. Mango farmers or traders sell raw mangoes at very low prices. At first they got higher price but later they were forced to sell raw mango in the market at very low price. Mango growers hip or pile mangoes in one place without any care. In this way, the mango begins to rot quickly due to the attack of various germs on the contact of mango strands, dust-sand or empty hand. But through post-harvest care and management, mangoes can be used with a variety of foods as needed, including increasing storage time, or making multiple food items.
In Bangladesh, agro-based processing companies such as Pran, Square, Ahmed Products, Rajshahi Mango Products and other small companies market small quantities of mango products at home and abroad. Mango bar, mango juice is one of the products produced. But compared to the amount of mango produced in our country, the products and marketing companies produced from mango are very insignificant. Our neighboring countries and Asian countries include India, Sri Lanka, Malaysia, Thailand, China, Japan, Philippines, Indonesia, various mango products such as mango juice, nectar, dried mango products, osmotic dehydrated products, concentrated mango mango products, Etc. are seen in the market, which are processed locally in those countries.
Considering the nutritional needs of the people of the country, it will be possible to meet the nutritional needs of the people by processing mangoes and making various food items. In addition, our country's big supershops and various food selling companies import different mango products from abroad every year and we buy them at a higher price. In this case, the low cost technology innovation program made in the country's own technology is being implemented by the Post Harvest Technology Department of the Bangladesh Agricultural Research Institute. Meanwhile, 8-10 months of raw mango preservation, quality amchoor processing, mango bar, amsattah, processing of mango osmotic dehydrated products, raw mango juice, raw mango powder, low cost mango pickle, chutney etc. have been developed in stepping method. Expansion activities through training and exhibitions in different parts of the country are being implemented through the program titled 'Preservation and Processing of Raw Mango' by the Ministry of Agriculture. Small, medium and any entrepreneur will be able to market the products produced by processing raw mangoes using technologies. This will create new markets for these agricultural products as well as create employment for a large number of people in the agro-processing industry and greatly increase the use of raw mangoes as agricultural products. As a result, mango growers, mango sellers and sellers will benefit financially. Above all, their own family nutrition needs can be met and the country can benefit financially.

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