I have been tinkering how to use the mango peels. I have tried the sweetened mango peel strips. Processing to vinegar and wine are also good options.
I am so glad to know that our national government is making its effort to use the mango peels. They plan to extract pectin from mango peels.
One kilogram of pectin has an estimate cost of 28,000 pesos. An importation of 139,000 kg last year 2008 cost 3.9 million. Having our own pectin producing plant will be a great cost cutting opportunity.
Is the figure of 28,000 thousand pesos right. It sounds big!
Pectin is normally gathered from citrus like calamansi.The limited volume of production is the main limiting factor. Authorities see a great potential for mango peels because the country’s volume of mango production is 884,000 metric tons per year.
The initial testing will be done by the Department of Agriculture-Philippine Center for Postharvest Development and Mechanization (DA-PhilMech) with the help of the Department of Science and Technology-Industrial Technology Development Institute (DOST-ITDI).
Fruit pectin peaks on a rare ripe stage and declines as it ripens. Most product out of mango are from yellow ripe – juices, wine, ice cream and jam. Only few manufacturers use green mango as raw materials. The two I know are the green mango wine and the green mango sauce.
I think they should develop more green mango products and encourage industry to produce such products. In the end, more peels can be used for pectin production.
Pineapple is a good source of pectin too. The right material for making pineapple jam is a rare ripe and it does not need an extra pectin.
I felt sad to know that their other purpose is to attract foreign investors. Why not encourage local investors. We are discovering technologies but we are giving it out to wealthy foreigners.