Erica Virtue, Senior Gleaner Writer
It's not as big or sweet as the Julie or East Indian variety of mangoes, but for Tru-Juice boss, Peter McConnell, the medium-sized mango commonly called Number Eleven is "the boss of all mangoes".
"The Number Eleven makes the best juice. The flavour and consistency the pulp gives makes it the boss of all mangoes," McConnell told The Sunday Gleaner.
According to McConnell, because mango farming is not organised it is often difficult to co-ordinate and get for processing a large order of mangoes of the same consistency.
THE RIGHT TIME
"You have to pick it all at the right time. You do not need the dropped, overripe soft-up, soft-up ones. You do not need the green ones, either. That takes some amount of coordination," he stated.
The best juice is made with the fully matured mango, "as with all fruits, the science of it is that it produces carbohydrates, but as it matures those carbohydrates convert into sugars. That is why the riper something gets is the sweeter it gets, and when it gets overripe the sugar content gets very high."
He said the fruit must be harvested when it has the right amount of sugar, and with citrus, grown by the company, "we have this down to a fine science."
TIME AND EFFORT
According to McConnell it will take time and effort to get to the point when the company and the farmers will be able to determine when to reap the mangoes at the time when they contain the minimum sugar levels required by the company.
Except for St Thomas, which has organised mango farming, the fruit grows in nearly all parishes, and peaks during the months of April to June.
Some varieties, such as the Julie and East Indian, produce optimum quantities in the parishes of Kingston, St Andrew and St Thomas.