Mangos are one of the delicious fruits native to Southern Asia and are popular throughout the world. Regardless of the type of mango, they all contain vitamins, minerals, and antioxidants, which can provide important health benefits. For example, mangos are rich in vitamin C, which is important for forming blood vessels and healthy collagen, as well as boosting immunity.

Part A 

Read the article: “Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries” (both offline PDF and link are provided below):

In addition to being delicious as a fruit, mangoes can also be manufactured in various beverages.

1) Design a flowchart for manufacturing mango juice (from farm to point of packaging of mango juice).

2) HACCP management system is to be employed in the mango juice manufacturing plant. Highlight TWO critical control points within the flowchart that you have designed in Q1. Explain how addressing these CCPs will help control potential hazards in the production of mango juice.

3) Identify and explain ONE food processing method that can potentially extend the shelf-life of the fresh mango juice for the respective durations below:

i 3 weeks

ii 6 months

You may consider the following aspects in your explanation:

a) Working principle of the preservation method
b) Factors that can cause/promote microbial growth in the mango juice
c) Factors that can affect the effectiveness of the preservation method
d) Factors that can affect food flavors after applying the preservation method

Part B

Other than beverages, mangoes can also be used to prepare many other food items. Identify and describe:

1) ONE mango-based food product that uses processing technologies involving the application of heat

2) ONE mango-based food product that uses processing technologies at the room temperature

For EACH product, consider the following aspects in your description:

a) Provide a general background of the product in the current market, e.g., the popularity of the product, accessibility in the market, etc.

b) Discuss the steps and hence the rationale of the respective steps when manufacturing the product.

c) Identify the type of preservation method(s) applied and the factors affecting the preservation effectiveness of the food product.

d) Discuss at least TWO factors affecting the microbial growth in the product.

e) Discuss at least TWO factors affecting the flavors and the nutritional values after the application of the preservation method(s) in part (c).