Transformación del Mango en la Industria Alimentaria- TvAgro por Juan Gonzalo Angel

Twitter @juangangel Global mango production has grown in the last decade. It is considered one of the strongest tropical fruits due to its high nutritional content. It is widely consumed fresh and is mainly processed into juices and jams. In this program, we will explore the processing of mangoes as a raw material. We will learn about all the steps from harvesting to processing into jam. The mango is a tropical fruit of Asian origin, with an exquisite flavor, excellent nutritional qualities, and suitable for all ages. Its cultivation is widespread in tropical and subtropical climates around the world, mainly due to its susceptibility to cold. The ideal temperature for optimal development ranges between 20 and 26°C (68 and 80°F). The texture and consistency of this fruit, its flavor, and even its color, make the mango one of the most versatile tropical fruits in the kitchen. Mangoes are delicious, easy to eat, and very healthy: they provide excellent nutritional properties, are rich in vitamins, minerals, and fiber, and are one of the most suitable fruits for all ages and virtually all physiological conditions. Mangoes provide about 65 kcal per 100 grams, making them a moderate-calorie fruit. These calories come mostly from the carbohydrates they contain, as they are virtually free of fat and protein. Source: https://www.lechepuleva.es/nutricion-... Juan Gonzalo Angel Restrepo www.tvagro.tv