Mango is now ranked second in value as an exported fruit.(First place goes to bananas) Fresh fruit is the primary form of exported mango, followed by juice, frozen dices, dehydrated mango slices, canned fruit and other processed products.

The national goal for agricultural production in recent years has been aimed at health and safety; hence the concept of TGAP(Taiwan Good Agricultural Practice) has targeted mango as a primary model. 

The growing land in Chinese Taipei has gradually increased since 1970, and reached a peak in 1995 when overall agricultural area covered up to 21,200 hectares and yielded up to 207,000 metric tons.

The primary prefectures for growing mango are Tainan, Kaohsiung and Pingtung.

Irwin' mango, Chinese Taipei's Phalaenopsis orchid, Oolong tea and Tilapia fish are the island's four "Flagship Export Products."

The major importers of mangoes are H.K, Singapore, China, Australia, Southeast Asia, Japan and South Korea. "Irwin" and "Jin-hwung" are the two major varieties of fresh mango exports, which are widely cultivated in Chinese Taipei.

The primary planting season for mango in Chinese Taipei is generally late spring (Feb to Apr). The spacing and density of mango plants is dependent on their type, for example, Irwin and Keitt have a 5m*4m spacing with 500 trees, and the food production seasons are later May to August and July to September, respectively for "Irwin" and "Keitt". The average yield for both varieties is around 12 metric ton/ha.

Harvesting, Storage and marketingHarvesting and Packing-house Operations
Due to different harvest time, Jin-hwung and Keitt mangos require other ripening treatment before marketing; some ways of doing so are treating with either 1000 mg/kg Ethrel or by putting calcium carbide (5-10g CaC2/kg fruit) in the shipping container.

Harvesting and Packing-house Operations
The post-harvest handling of mango in Chinese Taipei is illustrated as following figure:

Vapor heat treatment and storage
The peasant use disinfestation, a vapor heat treatment of the fruit core at 46.5 degrees for 30 minutes, to kill the oriental fruit fly-and/or melon fly. The product is first cooled down by water sprinklers immediately after removal from the vapor heat chamber and then moved into a 5 degrees storage room for further cooling. Each fruit is individually wrapped with a net-plastic cushion before being placed in a pattern into shipping fiberboard boxes.

Most mangoes produced in Chinese Taipei are for fresh consumption. But the major processed mango products produced in Chinese Taipei are mango puree, frozen mango dices, dehydrated mango slices, and frozen pickled mango strips. The most ideal cultivar for mango processing in Chinese Taipei is "Irwin."

Frozen Mango Dices
After sorting, mangoes are washed; hand peeled, and have their flesh removed, which is then diced into 1.5~2.0 cm cubes. Frozen mango dices are used primarily for Chinese Taipei's popular "mango shaved ice."

Mango Puree Processing
Irwin is the major cultivar used for mango puree processing in Chinese Taipei.

Dehydrated Mango slices
"Irwin" is the only cultivar used for dehydrated mango slice processing in Chinese Taipei due to its low coarse fiber content. Dehydrated mango slices are packed in re-sealable plastic bags and stored at ambient temperature prior to sale.