Mango Ecuador Foundation

Plants & Exporters

Our production is exported , mainly, to the USA, which receive up to 70-75% of the country exporting product; after that, European market imports us around 20% of the exported fruit. The rest of the production, is sent to Mexico, Chile, New Zealand and some others. Because of our geographic location, the harvest season starts around mid of October and keeps until end of January or early February.

The maximum top of production is reached during December. This harvest season give us an advantage, because we do not compete with some other big exporters, like Mexico, Brazil and India. During time, the maturity of the plantation has allowed Ecuador to increase the exporting volumes up to 7 million boxes (4 kg each) on the last campaign and is still increasing due to the incorporation of plants into production and maturity of them.

Our country counts with 5 treatment and packing plants, which provide the service to the national exporters and also export by themselves to the different world markets. All together have an installed capacity for Hot Water Treatment of 800 Ton per day and a storage capacity or more than 400,000 exporting boxes, and provide work for approximately 1,500 people during the harvest season, working at around 70% of the installed capacity. One of this plants, we can proudly say, is one of the biggest ones in South America.

Next we detail a brief description of each one of the treatment plants that we have mentioned previously:

 
Ecuadorian Mango Varieties
Each mango has a unique flavor and texture, which makes mango tasting an adventure of new discoveries! Try mangos at different stages of ripeness and at different times of the year. You'll be glad you did.
Learn more about Our Members
Mango Ecuadorian Foundation is a non profit organization whose main objective is to support the producer, exporters and industry sectors with a concern on the most efficient and sustainable use of our natural resources.
"Slice & Scoop" Mango Cutting Method
Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4" from the widest center line and cut down through the mango.
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