A Season Opens ~ Quietly
A Sweet and quiet opening with Ataulfos, be patient!
Despite the news hitting our inboxes this morning about the first mangoes from Mexico starting, the whole truth is what matters most. The truth is that packhouses are just barely beginning to open, with most slated to do so in early to mid-February due to limited supplies. It’s important to remember that packhouses must be certified by the USDA before they can begin packing, as part of the hot water bath protocols. Packhouses schedule certification appointments based on when they anticipate having enough fruit to pack efficiently and sustain operations. Most packhouses are expected to open during the first two weeks of February. A few, including one of ours, is opening this week- with very limited supplies.
The first varietal, as always, is Mexico’s golden slipper: the Ataulfo mango. And as I always caution, proper brix levels are essential for Ataulfos. When picked too green, Ataulfos will taste bitter and deter consumers—and trust me, it’s a long season. So be patient and beware of those pulling triggers too early. Ataulfos are one of the most popular and growing varietals among consumers and we want to keep it that way. Initial volumes will be small, with Ataulfo sizes nicely ranging between 12-20 count, thanks to the good rains (which, by the way, are also the reason we don’t have much early fruit). Volumes should increase by early March and become wonderfully abundant by April.
Round mangoes (Tommy Atkins) are expected to begin around mid-February, with volumes increasing by April. The season runs from late January through the end of September, starting in the southern regions (Oaxaca and Chiapas) and moving north every three to four months through Michoacán, Nayarit, and Sinaloa.
Traditionally, each region’s harvest follows a pattern: Ataulfos first, then Tommy Atkins, Kent, Haden, and finally Keitt. However, climate change has disrupted these patterns, making sizing and volumes harder to predict. Production timing, quality, and sizing have become increasingly irregular, although overall production continues to increase to meet growing demand. Once the fruit begins to be picked and packed, we’ll have access to more information and be able to make better predictions.
As far as our Crespo Organic program is concerned, we have one Oaxaca packhouse opening today, two more opening the first week of February, and our Chiapas packhouse scheduled to open around February 11th. We should be in full swing and operating from all packhouses by mid-February.
