I MADE S. UTAMA DEVELOPMENT OF ARUMANIS MANGO FOR EXPORT MARKETS Department of Agricultural...
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Transcript of I MADE S. UTAMA DEVELOPMENT OF ARUMANIS MANGO FOR EXPORT MARKETS Department of Agricultural...
I MADE S. UTAMA
DEVELOPMENT OF ARUMANIS MANGO FOR EXPORT MARKETS
Department of Agricultural Engineering
Faculty of Agricultural Technology
Udayana University
I MADE S. UTAMA
BACKGROUND
I MADE S. UTAMA
BACKGROUND
• High mango production per year (25,000 tons)• Eating quality of Arumanis mango from Buleleng
is better than the same mango from Java• Most production send to Java and sell with the
name of Probolingo’s mango. • When the harvesting season, the price declines
significantly• Minimum technologies involve from harvesting to
market• Losses are still very high (30 - 40%)
I MADE S. UTAMA
BACKGROUND
• Institutional farmer’s group is still weak• Quality assurance system could not be
developed well• Supply chains have not integrated to
supply mango in good quality.• Cold chains and other postharvest
technologies have not developed to deliver product for long distant market (export)
• A postharvest treatment for fruit flies has not been developed as required by the export markets
• There is no significant efforts to develop the mango as processed products especially for off-grade mangoes
• Lack of promotions
I MADE S. UTAMA
PRIMARY GOALS
1. Development of technologies as required to deliver the Arumanis mango for long distant markets
2. Strengthening the existing institutional farmer’s group
3. Development of quality assurance system for export markets
4. Product development to vary the products and markets
5. To promote and build a strong image of the product
I MADE S. UTAMA
Goal 1. Development of technologies as required to deliver the Arumanis mango for long distant markets
Objectives Strategies Outputs
1. Develop cold chains system Identify a critical minimum temperature tolerated by the mangoes for long term shelf life
The identified minimum critical temperature for arumanis mango
Develops a pre-cooling system suitable for arumanis mango
A model pre-cooling system for Arumanis mango
Develop a storage system Storage system using the identified minimum critical temperature
Ensure a transport system meet the required temperature
Transport system using reefer container for long distant market (export).
2. Develop proper postharvest handlings and treatments system as required for long distant market
Develops harvest index and harvesting system to gain high quality mango
Harvest index and a proper harvesting system
Develop sorting, washing, desaping, waxing and grading system
Good postharvest handling practices (GPHPs)
Preventing and controling fruit flies using pheremone on the field and postharvest heat treatment for export market
Fruits free from fruit flies as required by export market.
Develops a packaging system for long distant market
a proper packaging system for long distant markets.
3. Develop additional technologies accompanying a cooling system for export markets
Identify optimum gas compositions of O2 and CO2 for Arumanis mango
MA and CA system accompanying the cooling system
Identify the effect of ethylene on the shelf life of the mango
Ethylene scrubber accompanying the cooling system
I MADE S. UTAMA
Goal 2. Strengthening of the farmer’s group
Objectives Strategies Outputs
1. Develop farmer's group to bocome a cooperative business system by 2008
Helping farmer's group to get legal status for cooperative system.
Cooperative business sytem for the farmer's group
Conducting cooperative workshop
Members of group (cooperative) deeply understand the importance of
cooperative system
Benchmarking to the succeeded existing cooperative business Better understanding the importance of Cooperative system
2. Develop a professional management system for the cooperative by 2008
Develops a proper structural organization for the cooperative
A proper structure of the organization
Business Management training Professional management system for the cooperative
Benchmarking to the succeeded existing cooperative business
Professional management system for the cooperative
Technical assistance for development of professional management system
Professional management system for the cooperative
I MADE S. UTAMA
Goal 3. Development of quality and safety assurance system for export markets
Objectives Strategies Outputs
1. Develops quality and safety assurance system
Market research on the quality required by the market
Quality standard as required by export markets
Develop quality control system and SOP on production and postharvest systems
SOP for quality control system on production and postharvest systems
Develops HACCP system on production and postharvest systems
HACCP systems on production and postharvest systems
Goal 4. Increase the market volume by varying the forms of products (product development)
Objectives Strategies Outputs
1. Increase the volume of the marketed products through the development of processed products
Identify the types of developed-processed products as required by markets
Identified product development
Develop technologies to develop processed products
Model of technologies to develop processed products
Develops quality control and HACCP system, and SOP to develop processed products
Developed quality control and HACCP systems, and SOP to develop the products.
I MADE S. UTAMA
Goal 5. Promote and build a strong image of the products
Objectives Strategies Outputs
1. Increase the sale with proper strategic promotions
Generating leaflet, brochure, poster and other point of sale materials
Different types of point of sale materials
Involve in exhibitions In crease the sale
Inviting buyers Increase the sale
1. Increase the sale by building a strong image of the products
Use the famous of Bali as an image (trade mark) of the products
Increase the image of high quality products
Develop a proper design for the logo or trade mark for different types of mango products
Increase the image of high quality products
I MADE S. UTAMA