The Golden Slice: A Data-Backed Guide to Dried Mango Export

Exporting dried mangoes from India is one of the most profitable "Value-Added" agri-ventures in 2026. While fresh mangoes have a short 3-month window, Dried Mangoes provide a year-round revenue stream and eliminate the risk of spoilage during sea transit.

The global dried mango market is valued at approximately $1.3 Billion in 2026, growing at a CAGR of 7.5%. India, currently the 6th largest exporter, is rapidly closing the gap with Thailand and the Philippines by leveraging its premium cultivars like Alphonso and Kesar.

1. Market Intelligence: Who is Buying in 2026?

The market is split into two distinct segments: Retail Snacks (Slices) and Industrial Ingredients (Powder/Diced).

2. The Product: Understanding Export Grades

In 2026, export quality is governed by the UNECE DDP-25 Standard.

• Slices (60% Market Share): Long, uniform strips. "Extra Class" must be practically free from defects.

• Amchur / Mango Powder (10% Market Share): Used as a souring agent in global spice mixes.

• Soft Dried (High Moisture): 20-35% moisture. Requires pasteurization or preservatives.

• Natural Dried (Low Moisture): <15% moisture. Harder texture, longer shelf life, no additives.

3. HS Codes & Financials

Choosing the right HSN code is vital for your GST and RoDTEP (Remission of Duties) claims.

• HSN 0804 50 30: Mangoes, sliced and dried (Standard code for slices).

• HSN 1106 30 30: Mango Flour/Powder (Amchur).

• FOB Price Range (2025-26): $5.50 – $9.50 per kg for premium Alphonso slices; $2.50 – $4.00 per kg for Totapuri industrial grades.

4. Processing Technology: The 2026 Shift

Traditional sun-drying is losing ground due to hygiene and color-loss issues. Modern exporters use:

1. Heat Pump Dehydration: Low-temperature drying (40-50°C) that preserves the "bright orange" color and Vitamin C.

2. Vacuum Drying: Faster and ensures the slices don't become "leathery."

3. Freeze Drying (Premium): Best for "Mango Crunks" or luxury snack packs; retains 98% of nutrients.

5. Regulatory & Quality Checklist

• APEDA RCMC: Mandatory to avail of transport subsidies.

• FSSAI Central License: Required for all food processing and export.

• Microbial Limits: Salmonella must be ABSENT in 25g; E. coli <100 cfu/g.

• Phytosanitary Certificate: To prove the product is free from pests (fruit flies are the main concern for fresh, but the certificate is still standard for dried).

• Heavy Metals: Testing for Lead and Cadmium is now mandatory for entry into the EU.

6. Logistics: The "Weight-to-Volume" Ratio

Dried mango is much lighter than fresh, but it is "volumetric."

• Packaging: 5kg to 10kg bulk vacuum bags for B2B; 100g to 500g nitrogen-flushed stand-up pouches for retail.

• Shelf Life: 12 to 18 months if stored in a cool, dry place ($<20^\circ C$).

• Container Load: A 20ft FCL (Full Container Load) can hold approx 8 to 10 Metric Tons of boxed dried mango.

7. Action Plan for Sanskriti Global Exports

1. Cluster Sourcing: Focus on Ratnagiri (Maharashtra) for Alphonso or Kolar (Karnataka) for Totapuri. Karnataka's mango output is expected to rise by 20% in 2026, offering better raw material prices.

2. White Labeling: Target small "Health-Food" brands in the UK. Offer to pack in their brand name (Private Labeling). The margins are 30% higher than bulk trading.

3. Lab Testing: Before shipping to the USA, get your sample tested by an APEDA-recognized NABL lab for pesticide residues.

Summary Table: Dried Mango Export Quick-Look