Amchur
Mango is one of the most important fruit crop in Dhadgaon and is Popular both in the fresh and processed form. Mango is
important fruit which can be utilised by the processing industries during the different stages of its growth development
maturity and ripening. The product prepared both from ripe and green mangoes are highly popular. e.g. Amchur mango pickle
mango chutney green mango drink (panna) mango pulp slices mango leather.
During summer season in Nandurbar district mainly in Dhadgaon preparation of Amchur is important traditional business for
tribal. Generally tribal farmer has 3-4 mango trees around their residences. As the raw mango processing season last for
about two months.
The main labour intensive operations involved in Amchur making are harvesting washing peeling cutting of fruits flesh and sun
drying of slices. Farmers do almost all operations by bare hands. Almost all the operations are manual the hygienic conditions
cannot be maintained during preparation of Amchur in traditional way.
Amchur is made from raw green mango that they are peeled and the flesh cut into 4-5 slices then dried into open place known
as khada for 2-3 days in the sun. After drying of slices these are sold out at local level According to grades or quality of
Amchur rates are decided in the market.
Process is done traditional way and operation become unhygienic that causes Discolouring or blackening of Amchur which
is main problem affect on market prises.
To improve the process by using slices of mango at an optimum stage of maturity (9-10 weeks after fruit set) and sulphite
treatment of the slices to improve retention of colour and vitamin C and necessary drying period and methods
to reduce moisture content.
important fruit which can be utilised by the processing industries during the different stages of its growth development
maturity and ripening. The product prepared both from ripe and green mangoes are highly popular. e.g. Amchur mango pickle
mango chutney green mango drink (panna) mango pulp slices mango leather.
During summer season in Nandurbar district mainly in Dhadgaon preparation of Amchur is important traditional business for
tribal. Generally tribal farmer has 3-4 mango trees around their residences. As the raw mango processing season last for
about two months.
The main labour intensive operations involved in Amchur making are harvesting washing peeling cutting of fruits flesh and sun
drying of slices. Farmers do almost all operations by bare hands. Almost all the operations are manual the hygienic conditions
cannot be maintained during preparation of Amchur in traditional way.
Amchur is made from raw green mango that they are peeled and the flesh cut into 4-5 slices then dried into open place known
as khada for 2-3 days in the sun. After drying of slices these are sold out at local level According to grades or quality of
Amchur rates are decided in the market.
Process is done traditional way and operation become unhygienic that causes Discolouring or blackening of Amchur which
is main problem affect on market prises.
To improve the process by using slices of mango at an optimum stage of maturity (9-10 weeks after fruit set) and sulphite
treatment of the slices to improve retention of colour and vitamin C and necessary drying period and methods
to reduce moisture content.