Posts Tagged ‘ataulfo mango’
Ataulfo + Cold Trucks = Bad.
Period. Ataulfos need a temperature between 50–55°F for optimal success. Below that, Brix drops, acidity rises, and a cascade of physiological problems begins—many of which we’re seeing play out en masse this particularly challenging season. A mixed-load mentality and 45°F trucks will never build robust Ataulfo programs capable of consistently delivering exceptional flavor, clean skin,…
Continue ReadingCrespo Organic Mango Crop Report
Disclaimer: This CROP REPORT is specific to Crespo Organic and is produced as part of my work supporting the Crespo Organic program and educating its customers. CROP REPORT Cliff Notes: Increased Organic Ataulfo volumes are coming soon and Tommy Atkins starting up! The majority of packhouses in the south have still not opened, so the…
Continue ReadingAtaulfo Season Ending
Are we every really prepared for good things to end? In recent years, Ataulfo mangoes have become a staple of many mango programs across the USA and Canada. Fruit eaters have warmed to this deliciously sweet and texturally silky mango. The path to increase consumer appreciation has not been easy for the Ataulfo, whose skin…
Continue ReadingCrespo Organic Sees All Yellow
Mexico revs up mango engines with Ataulfos to start the season Most packing sheds are currently opened, opening or will be opening in the next few weeks in the southern states of Oaxaca and Chiapas. Ataulfos are on track to start first – some growers have started picking and others will start picking next week…
Continue ReadingMexico’s Yellow Slipper
Ataulfo ~ Champagne ~ Yellow ~ Manila The Ataulfo, often seen referred to as a Champagne Mango (a name trademarked by a specific importer years back) or yellow mango, is known as Mexico’s “yellow slipper”, (after the slipper shape) as it is described in Spanish. It is one of the most coveted mango varietals available to…
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