From Tree to Supermarket

The Champagne® mango groves are meticulously cared for. Each tree is carefully pruned so the fruit-bearing branches receive uniform exposure to the sun. The groves are kept free of dead branches and debris that could cause harm to the fruit.

Ciruli Brothers farmers participate in technologically innovative pest management and fertilization programs developed by Ciruli Brothers agronomists.

Champagne® mangos are left on the trees until they reach the perfect maturity for picking. Ciruli Brothers agronomists test the mangos on the Brix index, a scale that determines sugar content. They also examine the color and quality of the skin and the color of the flesh.

When the time is right, harvesting begins. It’s not unusual for 40 to 60 percent of the crop to be rejected for not meeting Ciruli Brothers’ stringent standards.

The Champagne® mango is harvested by hand. To prevent the slightest bruise, the mangos are gently placed in baskets and loaded onto small trucks and driven a short distance to an on-site packing center. First, the freshly picked mangos are bathed in an organic solution to remove tree sap.

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They are then bathed in 115 – 115.5 degree (F) water for 70 to 90 minutes. Water used in this process comes from
natural wells and is purified to a standard exceeding USDA regulations.

The mangos are then hydro-cooled to 70 degrees; air dried, and packed in specially-designed boxes to ensure proper airflow around each mango. The boxes are also individually padded to prevent bruising to the mangos during their trip to market, where they travel in refrigerated trucks.