designing a fruit beverages and preserves with a capacity of roughly 20 tons of materials per annum

ACKNOWLEDGMENTS I would like to express my appreciation to my supervisor Ph.D Lai Quoc Dat I want to thank him for trusting my skills, for his guidance, advice, and numerous hours spent helping me throughout this project I also extend my gratitude to all staffs and lecturers of the University of Technology, particular all staffs and lecturers at the Department of Food Technology, Faculty of Chemical Engineering, University of Technology for giving me knowledge and encouragement since the day I walked in the university My deep and sincere gratitude goes to my parents and my little brother for their support and unconditional love, without their support and love, this work would not have been possible Finally, I would like to thank my graduate student colleagues in the Department of Food Technology for their assistance and friendship i SUPERVISOR’S COMMENTS ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………… ii REVIEWER’S COMMENTS ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………………………………………………… ………………………………… iii INTRODUCTION In recent years, especially from the beginning of the 2000s, Vietnamese production areas of fruits and vegetables have developed rapidly and got more and more specialized According to report on Vietnamese vegetable and fruit sector, at present, there are hundreds of vegetable and fruit processing factories and units of small and medium scale, but only about one fifths of which are for processing fruits Vietnam’s fruit production industry is becoming more developed and westernized The growth of modern retail formats such as supermarkets presents opportunities for Vietnamese consumers to be more exposed to high quality and trendy products such as not from concentrate fruit juice and fruit jam, jelly, … , which are not generally stocked by traditional stores The average Vietnamese diet is also changing to include more fruit and vegetable products Due to a combination of westernization and rising health consciousness, both soft drinks and healthy alternatives, such as fruit and vegetable juices, are expected to grow This thesis is about designing a fruit beverages and preserves with a capacity of roughly 20 tons of materials per annum A series of preliminary studies have been taken on all aspects and conditions to determine a final fruit plant design These studies would describe the context of the plant design and be developed as follows: Chapter 1: Socio-economic and technical context for plant design: - Information and details as needed to determine the product demand level as well as production volume according to specifications of the products evaluated - Availability and location of raw materials, which will have a great influence on the food plant location and corresponding food processing systems Chapter 2: Materials and products - Definition and specification of the raw materials iv - Characterization of products (as broad as possible), including technical, legal, and commercial quality of each food product manufactured Chapter 3: Process design: - Description of process technology and engineering alternatives, analyzing their influence on product quality Chapter 4: Mass balance Capacity and production planning Chapter 5: Machinery and equipment - Specifications of food processing equipment and necessary auxiliary equipment Chapter 6: Energy balances Requirements of auxiliary systems: - Energy handling systems (steam and refrigeration systems, and electrical installations) Chapter 7: Plant building design - Hygienic design specifications, concerning food processing equipment and auxiliary equipment in contact with foods (materials handling) - Structures and civil work specifications for outer and interior building - Facilities layout Chapter 8: Electrical System Chapter 9: Water and waste system Chapter 10: Organization and management Chapter 11: Plant Economic v TABLE OF CONTENTS CHAPTER 1: SOCIO-ECONOMIC AND TECHNICAL CONTEXT 1.1 Socio-economic context 1.1.1 Fruit production in Vietnam 1.1.2 Fruit production consumption and trend 1.1.3 Availability and location of raw materials 1.3.1.2 Product quality criteria 1.3.1 Fruit Jam 1.3.1.1 Product description 1.3.1.2 Quality criteria 1.3.2 Orange concentrate 1.3.2.1 Product description 1.3.2.2 Product criteria 1.4 Plant capacity 10 1.4.1 Fruit beverages 10 1.4.2 Fruit preserves 10 CHAPTER 2: MATERIALS 12 2.1 Fruits 12 2.1.1 Orange 12 2.1.2 Pineapple 13 2.1.3 Mango 13 2.2 Auxiliary materials 14 2.2.1 Sugar 14 2.2.2 Pectin 15 2.2.3 Acidulants 16 2.2.4 Water 17 CHAPTER 3: PROCESS DESIGN 19 3.1 Pineapple line 19 3.1.1 Process block diagram 19 3.1.2 Process description 20 3.1.2.1 Sorting and washing 20 3.1.2.2 Peeling and extracting 20 vi 3.1.2.3 Mixing ( jam preparation) 21 3.1.2.4 Evaporating 21 3.1.2.5 Pasteurization 22 3.1.2.6 Filling and packaging 22 3.1.2.7 Clarifying (juice production line) 23 3.1.2.8 Mixing 23 3.1.2.9 De-aeration 24 3.2 3.1.2.10 Pasteurization 24 3.1.2.11 Filling and packaging 24 Mango line 25 3.2.1 Process block diagram 25 3.2.2 Technological process diagram 26 3.2.2.1 Peeling and pulping 26 3.2.2.2 Filtration 26 3.2.2.3 Mango jam processing line 26 3.2.2.4 Mixing nectar processing line 26 3.2.2.5 Homogenization 27 3.3 Orange juice line 28 3.3.1 Process block diagram 28 3.3.2 Technical description 29 3.3.2.1 Grading and sizing 29 3.3.2.2 Extracting 29 3.3.2.3 De-pulping 30 3.3.2.4 Clarification 30 3.3.2.5 De-bittering 31 CHAPTER 4: MASS BALANCE 33 4.1 Mass balance for 100kg raw material 33 4.1.1 Pineapple line 33 4.1.1.1 Pineapple juice 33 4.1.1.2 Pineapple jam 37 4.1.2 Mango production 38 4.1.2.1 Mango nectar 38 4.1.2.2 Mango jam 41 4.1.2.3 Mango puree storage 42 4.1.2.4 Mango nectar from 100 kg puree 43 vii 4.1.2.5 Mango jam from 100 kg puree 44 4.1.3 Orange production line 45 4.1.3.1 Not – From – Concentrate (NFC) orange juice production 45 4.1.3.2 Frozen concentrate orange juice 49 4.1.3.3 Reconstituted orange juice 50 4.1.3.4 Packaging material balance 53 CHAPTER 5: MACHINERY AND EQUIPMENT 59 5.1 Working schedule 59 5.2 Main equipment 62 5.2.1 Fruit washers 62 5.2.2 Extractor 62 5.2.2.1 Pineapple extractor: 62 5.2.3 De-pulping machine 64 5.2.4 Orange juice centrifugal separator 65 5.2.5 De-aeration 65 5.2.6 Homogenizer 66 5.2.7 Pasteurizers 67 5.2.7.1 Tubular heat exchanger 67 5.2.8 Scraped surface heat exchanger 68 5.2.9 Evaporators 68 5.2.9.1 Jam evaporator 68 5.2.10 Orange juice evaporator 69 5.2.11 Aseptic filling and packaging system 70 5.2.12 Mixing tanks 71 5.2.13 Pumps 72 5.2.13.1 Delivered pump from collector tank to centrifuge 72 5.2.13.2 Delivered pump from buffer tank to de-aerator 72 5.2.13.3 Delivered pump from buffer tank to homogenizer 72 5.2.13.4 Delivered pump from buffer tank to falling film evaporator 73 5.2.13.5 Delivered pump from buffer tank to jam evaporator 73 CHAPTER 6: PLANT DESIGN 74 6.1 Hygienic design 74 6.1.1 Layout of plant grounds and outer perimeter 74 6.1.2 General interior building layout 74 6.2 Facilities layout 75 viii 6.2.1 Material cold storage warehouse 75 6.2.2 Product storage warehouse 76 6.2.3 Packages storage warehouse 76 6.2.4 Other facilities layout 77 CHAPTER 7: ENERGY BALANCE 78 7.1 Process steam 78 7.1.1 Orange line 78 7.1.1.1 De-aeration 79 7.1.1.2 Pasteurization: 79 7.1.1.3 Evaporating 79 7.1.2 Pineapple line 80 7.1.2.1 Homogenizer 80 7.1.2.2 Pasteurization 81 7.1.2.3 Evaporating 81 7.1.2.4 Jam Pasteurization 82 7.1.3 Mango line 82 7.1.3.1 Blanching 82 7.1.3.2 Homogenization: 82 7.1.3.3 Evaporating 83 7.1.3.4 Jam Pasteurization: 83 7.1.4 Syrup boiling 84 7.1.5 Boiler selection 84 7.2 Refrigeration 85 7.2.1 Material cold storage warehouse 85 7.2.2 Selection of the refrigerator compressor 87 CHAPTER 8: WATER AND WASTE SYSTEM 88 8.1 Water 88 8.1.1 Technological water 88 8.1.1.1 Water for cleaning material 88 8.1.1.2 Water for boiling syrup: 89 8.1.1.3 Water for processing plant hygiene 89 8.1.2 Non-technical water: 92 8.1.2.1 Water for general use: 92 CHAPTER 9: ELECTRICAL SYSTEM 93 9.1 Electrical power for machineries 93 ix 9.2 Electrical power for illumination 94 9.3 Electrical power for miscellaneous equipment 95 9.4 Load 95 9.5 Selection of a transformer 96 9.5.1 Reactive power 96 9.5.2 Compensated load and capacitor 96 9.5.3 Selection of a transformer 97 CHAPTER 10: ORGANIZATION AND MANAGEMENT 98 10.1 Organizational Structure 98 10.2 Typical direct labor requirements 99 10.3 Typical Indirect Labor Requirement 100 CHAPTER 11: PLANT ECONOMIC 101 11.1 Capital Investment Cost 101 11.1.1 11.1.1.1 Main equipment cost: 101 11.1.1.2 Equipment installation cost: 102 11.1.1.3 Building construction and installation cost: 103 11.1.2 11.2 Fixed capital cost: 101 Working capital cost 104 Manufacturing costs estimation 104 11.2.1 Variable cost estimation 105 11.2.1.1 Raw material 105 11.2.1.2 Packaging material 106 11.2.1.3 Labor 106 11.2.1.4 Utilities 106 11.2.2 Fixed manufacturing cost 106 11.2.3 Indirect manufacturing cost 107 11.3 Sales income 107 11.4 Cash flow analysis 107 11.4.1 Construction period 107 x Pn = Pn1 + Pn2 = 83.9 + 215 = 299 kW 9.5 Selection of a transformer 9.5.1 Reactive power Most apparatus connected to a power supply network requires not only active power but also a certain amount of reactive power Magnetic fields in motors and transformers are maintained by reactive current Series inductance in transmission lines consumes reactive power Reactors, fluorescent lamps and all inductive circuits require a certain amount of reactive power Reactive power may be generated by means of compensate capacitors Qr = P n 1, kVA Where cos1 is power factor, cos1= 0.7 Qr = Pn × tan1= 299 × tan 46o = 309.6 kVA 9.5.2 Compensated load and capacitor A capacitor in principle acts as generator which produces only reactive power When connected to plant which consumes reactive power, the load on generators, cables and transformers is relieved, thereby increasing the transmission capacity of active power The capacitor output (Qc) required may be calculated from: Qc = P n 1 tan2), kVA Where cos2 is the corrected power factor, cos2 = 0.9 Qc = 299 × (tan 46o – tan 26o) = 163,8 kVA The capacitors power is q = kW The number of required capacitor is: n= b q = 163.8 = 41 unit Electrical power factor cos = 0.95 96 P= Pn 299 = = 314.7 kV Cos 0.95 9.5.3 Selection of a transformer Model: GBC – 200 Brand: FAVITEC, Vietnam Capacity: 360 kW/kVA Voltage: 400/230 V 97 CHAPTER 10: ORGANIZATION AND MANAGEMENT 10.1 Organizational Structure Board of Directors Marketing Department Administration Department Technology Department Marketing Finance Boiler Distribution Human Resources Electricity Planning & Performance Operational Department Manufacturing plant Quality control Department R&D QA Water Warehouse Others Figure 10 Organizational Structure Board of six directors including one overall manager, one deputy manager, and four supervisors Each department is headed by one manager and one executive officer 98 10.2 Typical direct labor requirements Table 10 Direct Labor Requirements in Manufacturing Plant Equipment Worker requirement/ shift Worker requirement/ day Washer 12 Inspector Conveyor 12 Extractor Finisher Centrifuge Separator De-bittering Mixing 12 De-aerator Homogenizer Pasteurizer Filling and packing Jam mixing Jam evaporator Jam filling and packing Single-effect evaporator 35 105 Total Table 10.1: Direct Labor Requirements in Technology Department Worker requirement/ shift Worker requirement/ day Material Warehouse Product Warehouse Miscellaneous warehouse Boiler house Maintenance Electricity Water supply Waste and waste water treatment CIP system Utility room Total 22 66 Technology Department 99 10.3 Typical Indirect Labor Requirement Table 10.2: Indirect Labor Requirements in Administration Department: Administration Department Officers Requirement Finance Human Resource Planning and Performance Administration receptionist Security Personnel Total 17 Table 10.3: Indirect Labor Requirements in Marketing Department: Marketing Department Officers Requirement Marketing Sale and Distribution Total Table 10.4: Indirect Labor Requirements in Operational Department: Operational Department Officers Requirement Manufacturing plant Total Table 10.5: Indirect Labor Requirements in Quality Control Department: Quality Control Officers Requirement R&D Quality Assurance Total 100 CHAPTER 11: PLANT ECONOMIC 11.1 Capital Investment Cost The total capital CT invested in a processing plant consists of the following: - The fixed capital CF or fixed investment, needed to supply the necessary plant facilities - The working capital CW in an industrial plant consists of the total amount of money invested in raw materials and supplies carried in stock, finished and semi-finished products, accounts receivable and payable, and cash kept on hand 11.1.1.Fixed capital cost: The fixed capital CF includes the cost of the purchased equipment, installation, piping, instrumentation and control, electrical, buildings, site improvement, land, offsite facilities, engineering, start-up, contractors’ fee, and contingency 11.1.1.1 Main equipment cost: 101 Table 11.1: Equipment Cost Estimation Equipment Quantity Price/Unit, USD Cost Washing 22,800 22,800 Pineapple Extractor 14,800 14,800 Orange extractor 14,500 14,500 Mango pulper 13,700 13,700 Inspection Conveyor 15,000 15,000 Paddle screener 26,500 53,000 Centrifuge 35,000 35,000 Bucket Elevator 5,800 17,400 Storage tank 1500 liters 6,500 26,000 De-aerator 19,000 19,000 Homogenizer 45,000 45,000 Tubular heat exchanger 30,800 61,600 Scraped surface heat exchanger 36,000 72,000 Single effect evaporator 98,000 98,000 Plate heat exchange evaporator 75,000 75,000 Ion exchange system 1000 L/h 5,000 5,000 Cooling tunnel 10,000 10,000 Aseptic filling and packing system 60,000 60,000 Glass jars filling and packing system 30,000 30,000 Boiler 16,000 16,000 Refrigerator compressor 10,000 10,000 Pump 3000 15,000 Aseptic Bag Fillers 15,000 15,000 Buffer tank 2300 6,900 Total main equipment cost Estimation 750,700 Total main equipment cost estimation: Ceq = 750,700 USD = 15,389,350,000 VND 11.1.1.2 Equipment installation cost: Assuming that this component is dealt with separately, provision must be included for installation of imported equipment The cost of installation will often include payment of qualified expatriate personnel When no other values are available, 10% of total equipment cost may be used in order to estimate installation cost 102 Equipment installation cost: Cins = 10%.Ceq = 75,700 USD = 1,538,935,000 VND 11.1.1.3 Building construction and installation cost: Table 11.2: Building construction cost estimation Construction items Area, m2 Unit price, USD Cost, USD Manufacturing plant 2,124 1,650,000 3,504,600,000 Auxiliary construction 1,884 2,675,000 5,039,700,000 540 2,700,000 1,458,000,000 1,400 412,000 5,768,000,000 656,725,000 656,725,000 54 4,680,000 252,720,000 Transformer station 36 1,250,000 45,000,000 Wastewater treatment system 180 3,517,000 633,060,000 Boundary and gate Internal path Electrical system Elevated reservoir and pumping station Total construction cost CC 17,357,805,000 Table 11.3: Fixed capital cost estimation Item Cost factor Main equipment cost Cost of item (VND) 15,389,350,000 Equipment installation cost 0.1 1,538,935,000 Process piping 0.05 769,467,500 Instrumentation 0.03 461,680,500 Buildings 17,357,805,000 Total direct cost 35,517,238,000 Engineering 0.1 1,538,935,000 Contractors fee Contingencies 0.1 0.1 1,538,935,000 1,538,935,000 Total indirect Cost 4,616,805,000 Total Fixed capital cost CF 40,134,043,000 103 11.1.2.Working capital cost Working Capital is mainly made up of: - Inventory (raw material, semi-finished products, stock of spare-parts, operational materials) - Cash - Credit to buyers, outstanding bills - Credit from suppliers (when considering this section, bear in mind that its value must be deducted from the rest of the Working Capital) The working capital cost is usually estimated by taking it as 20% of fixed capital cost: CW = 20%.CF = 20%.40, 134,043,000 = 8,026,808,000 VND Total capital cost investment CT = CF + CW = 48,160,851,600 VND 11.2 Manufacturing costs estimation Manufacturing costs are the expenses necessary to maintain a plant, processing line or equipment in operating period In a healthy company the difference between income (from sales and other sources) and production costs indicates the gross profit This means that the economic fate of a company is linked to and the production costs of the goods sold Whereas income, particularly income from sales, is linked to the marketing sector of a company, production costs are closely related to the technical sector Production costs can be divided into two large categories: variable or direct costs, which are proportional to production, and fixed costs, which are independent of production The annual manufacturing cost CM required to operate a processing plant consists of: - The direct manufacturing cost, also called operating cost, which includes a part analogous to fixed capital cost CMF, called “fixed” and a part analogous to production capacity CMV, called “variable” 104 - The indirect manufacturing cost Cover, also called overheads, which includes all the enterprise allocated costs MANUFACTURING COST Direct (Operating) Fixed Maintenance Insurance Taxes Royalties Variable Raw Materials Packaging Materials Utilities Labor Indirect (Overheads) Sales Expenses General Expenses Figure 11 Compositon of manufacturing cost 11.2.1 Variable cost estimation 11.2.1.1 Raw material Table 11.4: Raw material costs Raw material Annual purchasing Unit price Annual cost Pineapple 8,676,864 3,500 30,369,024,000 Orange 3,104,124 8,000 24,832,992,000 Sugar 4,269,924 12,000 51,239,088,000 Pectin 194,220 205,000 39,815,100,000 Citric acid 35,400 1,500 53,100,000 Mango 288,306 14,000 4,036,284,000 Total material cost 150,345,588,000 105 11.2.1.2 Packaging material Table 11.5: Packaging material costs Packaging material Quantities Unit price 330 ml Tetra Pak package 4,800,000 1,500 7,200,000,000 1L Tetra Pak package 2,400,000 2,200 5,280,000,000 375 g glass jars 7,990,000 2,300 18,377,000,000 Total packaging material cost Annual cost 30,857,000,000 11.2.1.3 Labor Table 11.6: Labor costs Position Quantity Average salary/month Board of directors 30,000,000 180,000,000 Manager 15,000,000 75,000,000 Executive officer 16 10,000,000 160,000,000 Officer 21 7,000,000 147,000,000 Worker 171 5,000,000 855,000,000 Total labor cost Labor cost 1,417,000,000 11.2.1.4 Utilities Table 11.7: Utilities costs Utilities Value Unit price Cost Electricity 1,330,772 kWh 2,500 3,326,930,000 Water 72,000 m3 9,000 648,000,000 FO oil 2,860,482 m3 15,000 42,907,230,000 Waste treatment 5,012 tons 270,000 1,353,240,000 Total utilities cost 48,235,400,000  Variable manufacturing costs: CMV = 230,854,988,000 VND 11.2.2 Fixed manufacturing cost Fixed manufacturing costs can be estimated as 15% of fixed capital investment: 106 CMF = 0.15 × CF = 6,020,106,450 VND 11.2.3 Indirect manufacturing cost Fixed manufacturing costs can be estimated as 10% of fixed capital investment: CMO = 0.1 × CF = 4,013,404,300 VND Therefore, the total manufacturing cost is CM = CMF + CMV + CMO = 240,888,498,750 VND 11.3 Sales income Table 11.8: Annual average sales income Product Pineapple Average unit price Sales income 330 ml Tetra Pak package 2,880,000 15,000 43,200,000,000 1L Tetra Pak package 1,440,000 45,000 64,800,000,000 375 g glass jars 6,390,000 50,000 319,500,000,000 330 ml Tetra Pak package 960,000.00 19,000 18,240,000,000 1L Tetra Pak package 480,000.00 47,000 22,560,000,000 375 g glass jars 1,600,000.00 52,000 83,200,000,000 330 ml Tetra Pak package 960,000.00 23,000 22,080,000,000 1L Tetra Pak package 480,000.00 58,000 27,840,000,000 Nectar Jam Orange Annual capacity Juice Jam Mango Packaging material Juice Total sales income 601,420,000,000 11.4 Cash flow analysis 11.4.1.Construction period Construction period: years The total capital invested CT is covered partially by the investors CO and the remainder CL is borrowed from a bank loaner It is assumed that 30% of the finance 107 for the project is expected from the investor while the rest 70% is obtained from long term bank loan CT = CO + CL CO = 14,448,255,480 VND CL = 33,712,596,120 VND 108 REFERENCES ntonio López- ómez, ustavo V Barbosa-Cánovas (2005) Food Plant Design CRC Press Berk, Z (2009) Food Process Engineering and Technology Israel: Elsevier Inc Brennan, J G (2006) Food Processing Handbook WILEY-VCH Verlag GmbH & Co KGaA, Weinheim Enrique Rotstein, R Paul Singh, and Kenneth J Valentas (1997) Handbook of food engineering practice CRC Press LLC Enrique Rotstein, R Paul Singh, and Kenneth J Valentas (1997) Handbook of food engineering practice CRC Press LLC Fellows, P (2000) FOOD PROCESSING TECHNOLOGY: Principles and Practice Woodhead Publishing Limited ustavo F utiérrez-López, ustavo V Barbosa-Cánovas, orge elti- Chanes, Efrén Parada-Arias (2008) Food Engineering: Integrated Approaches Springer Heldman, D R (2011) Food Preservation Process Design Mason, ohio: Elsevier Inc J Scott Smith and Y H Hui (2004) Food Processing Principles and Applications Blackwell Publishing 10 Lê Văn Việt Mẫn, Lại Quốc Đạt, Nguyễn Thị Hiền, Tôn ữ Minh Nguyệt, Trần Thị Thu Trà (2011) ô ệ chế biến thực phẩm Hồ Chí Minh 11 Lozano, J E (2006) FRUIT MANUFACTURING Bahia Blanca, Argentina: Springer Science & Business Media 109 12 Robberts, T (2002) Food Plant Engineering Systems CRC Press LLC 13 Sara Mortimore and Carol Wallace (2001) FOOD INDUSTRY BRIEFING: HACCP Blackwell Science 14 Tamime, D A (2008) Cleaning-in-Place Dairy, Food and Beverage Operations Ayr, UK: Blackwell Publishing 15 H Hui, ´ozsef Barta, M Pilar Cano, Todd usek, iwan idhu, and Nirmal K Sinha (2006) Handbook of Fruits and Fruit Processing Blackwell Publishing 16 ZACHARIAS B MAROULIS, GEORGE D SARAVACOS (2008) FOOD PLANT ECONOMICS Taylor & Francis Group, LLC 17 Zacharias B.Maroulis, George D.Saravacos (2003) FOOD PROCESS DESIGN Marcel Dekker,Inc 110 ... jam 37 4.1.2 Mango production 38 4.1.2.1 Mango nectar 38 4.1.2.2 Mango jam 41 4.1.2.3 Mango puree storage 42 4.1.2.4 Mango nectar from 100... losses during mango nectar line 38 Table 4.7: Mango nectar parameters 39 Table 4.8: Typical losses during mango jam processing plan 41 Table 4.9: Typical losses during mango puree... thousand tons Mango: currently, there are many varieties of mango planting in Vietnam; however, the variety that has high quality and is grown in concentrated area is Hoa Loc sweet mango This mango is