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Mangoes: A Nutritious Fruit Wasted by Poor Retail Strategy
Mangoes are among the most flavorful, aromatic, and nutrient-dense fruits in the world, rich in vitamins A and C, antioxidants, and natural sugars. Despite their popularity across Asia, Latin America, and parts of Africa, mangoes remain surprisingly underappreciated by many mainstream supermarket shoppers. As a result, large quantities of mangoes sit untouched on grocery shelves—overpriced, misunderstood, and ultimately wasted.
In many supermarkets, it is common to see mangoes 🥭 displayed at premium prices, slowly withering and spoiling day after day. This is not because mangoes lack appeal, but because they are often poorly marketed, improperly ripened, and incorrectly priced.
Lack of Consumer Familiarity
A major barrier to mango sales is unfamiliarity. Many customers simply do not know how to choose, peel, cut, or eat a mango. Unlike apples or bananas, mangoes can seem intimidating to those who did not grow up eating them. Supermarkets rarely offer guidance, leaving potential buyers hesitant to experiment with an expensive fruit they may not enjoy.
Retailers could dramatically improve mango sales by adopting simple educational and experiential strategies. Displaying clear images showing how to peel and slice a mango, offering short instructional signage, or even demonstrating mango preparation near the produce section would remove this hesitation. Better yet, small tasting samples—bite-sized mango pieces served with toothpicks—would allow customers to experience the flavor firsthand, turning curiosity into confidence and purchase intent.
Premature Harvesting and Poor Quality Control
Another critical issue is quality. Many mangoes sold in large supermarkets are harvested too early, before they are fully mature. While they may ripen externally during transport, their sugar content and flavor often fail to develop properly. These mangoes frequently taste bland or sour and spoil quickly, leading to disappointed customers who are unlikely to buy mangoes again.
Supermarkets should implement basic quality checks when mango shipments arrive at warehouses. Staff should cut and taste a few sample mangoes to assess sweetness, aroma, and texture. If a batch lacks flavor or shows signs of rapid deterioration, it should be priced accordingly or redirected for quick sale, processing, or donation. Selling inferior mangoes at premium prices damages consumer trust and contributes directly to food waste.
Overpricing and Market Disconnect
Pricing is another major factor limiting mango sales. In many mainstream supermarkets, individual mangoes are priced far higher than in Asian or Latin American grocery stores, where ripe, sweet mangoes are often sold by the case—typically six to nine mangoes for under $10. These ethnic markets understand their customers and source varieties known for sweetness and consistent quality.
As a result, the primary mango consumers—Asian and Latin American communities—often bypass large supermarkets altogether, choosing smaller specialty stores instead. When mainstream supermarkets fail to recognize this pricing disconnect, mangoes remain unsold, reinforcing the false assumption that “there is no demand.”
Smarter Inventory and Waste Reduction
When supermarkets observe slow mango sales, the solution should not be to continue stocking the same quantities at the same prices. Instead, retailers should analyze seasonal and annual demand data, reduce order volumes, and adjust pricing dynamically to move inventory before spoilage occurs. Discounting mangoes earlier, rather than waiting until they are unsellable, helps recover costs while reducing waste.
Additionally, ripe mangoes nearing the end of shelf life could be repurposed for in-store fresh-cut fruit, smoothies, salsas, or bakery items. This not only minimizes loss but also introduces mango flavor to customers who may later buy the whole fruit.
A Missed Opportunity
Mangoes are not the problem—retail strategy is. With better education, tasting experiences, quality control, fair pricing, and smarter inventory management, supermarkets could significantly increase mango sales while reducing food waste. Mangoes have the potential to be a mainstream favorite, not a forgotten fruit slowly spoiling on the shelf.
By rethinking how mangoes are sourced, displayed, and priced, supermarkets can turn a recurring loss into a profitable, sustainable success story—benefiting retailers, consumers, and the environment alike.
