신선 망고 인사이트

Guilherme Coelho, president of Abrafruta, sees no reason for the taxation on fruit to be maintained, since the U.S. does not produce mangoes.

Grapes, avocados, and mangoes led the shipments, with the United States and the Netherlands as the main destinations.

Recently, customs updated the announcement regarding the phytosanitary requirements for the import of Ecuadorian mangoes. Ecuadorian mangoes gained access to the Chinese market as early as the end of 2016, primarily entering China via air transport. Ecuador began cultivating mangoes in the 1980s, with the majority of its mango production intended for export. The mango production season starts in mid to late September, with medium-level production in October, and peaks in November and December. October is a gap period for both domestic and imported mangoes, during which Ecuadorian mangoes have a certain advantage. Subsequently, large shipments of Peruvian and Australian mangoes arrive, causing Ecuadorian mango prices to drop. Despite the limited market space, Ecuadorian fruits began to enjoy zero tariff treatment last year. According to the China-Ecuador Free Trade Agreement, which officially came into effect on May 1, 2024, the tariffs on multiple Ecuadorian fruits and vegetables will be directly or gradually reduced to 0%, including bananas, mangoes, yellow and red pitayas, which have already been granted customs approval. The announcement shows that before packaging, Ecuadorian mangoes entering China must undergo selection, brushing, and pesticide soaking to remove diseased fruits, pests, and impurities, ensuring that the mangoes do not carry quarantine pests of concern to China, as well as insects, mites, diseased fruits, soft-bodied animals, plant residues, and soil. Mangoes that have been heat-treated and packaged should be stored in clean, sanitary, pest-proof cold storage rooms to avoid re-infection by harmful organisms. The water temperature for the heat treatment of Ecuadorian mangoes entering China must be 46.1°C or above, with the treatment time starting 5 minutes after the water temperature reaches 46.1°C. The fruit must be submerged below the water surface by 10.2 centimeters. The duration of the treatment depends on the weight of the fruit: fruits weighing less than 500 grams must be treated for at least 75 minutes; fruits weighing between 500 grams and 650 grams must be treated for at least 90 minutes; and fruits weighing more than 650 grams must be treated for at least 110 minutes. If the fruit needs to be water-cooled after heat treatment, the heat treatment time should be extended by 10 minutes, and the mangoes must be placed at room temperature for 30 minutes, with the cooling water temperature not falling below 21.1°C. Image source: MZMC2025 International Fruit and Vegetable Report. All rights reserved. For reprint permission, please contact the International Fruit and Vegetable Report and credit the source.