₦airaland Forum

More Seeds.You can call or WhatsApp to know more about each variety and characteristics via 07082638957.

Gdm all.More available seeds.

Nagano F1 cucumber seeds available in 5g.It takes 40 - 45 days to harvest .It has a fruit length of 20-22cm.Intermediate resistance .

Get accross to me by call on 07082638957 or WhatsApp for pricing and order then; it will be delivered to you anywhere in Nigeria via waybill.

Cobra tomatoes pics below.

Gdeven,Cobra tomatoes seed is available and all other seeds.Watermelon, pepper, cucumber, egg plant,carrot and onion e.t.c.

MANGO CULTIVATION GUIDE/STEPS.

1. LAND PREPARATION : Mangoes can be grown successfully under a wide range of soil and climatic conditions. Sandy loam soil is however ideal for rapid growth. Mango has been found to grow abundantly in moderately heavy clay soil, though its initial establishment seem a bit difficult but once it picks is done. The soil must be deep to allow easy penetration of the taproot.The land for use should be cleared and burned.

2. PROPAGATION : Mangos can be grown from seeds.Although trees raise by this method often produce fruit with stringy pulp and a mild taste of turpentine. If you are growing from seed ,you should dig holes up to 60cm in diameter and 60cm deep.Spacing should be much because of the size of the tree.It should be up to 9 to 12 meters between planting holes.The holes should be filled with top soil and manure. Seeds or seedlings are to be planted at the beginning of the rains.Seedlings can also be bought and transplanted into the field or farm when seedlings are from 3 to 6 months old.
3.PRUNING : Pruning of mango is necessary for quick growth and high Yeild.It also helps for better aeration, easier farm operations and increased tree productivity .When the tree are 90cm high ,the leading shoot should be cut.This will encourage the production of side branches. After the trees have come into production prune to low hanging or dead branches and to open up the tree.

4. WATERING : Watering is most needed in the dry season especially for young trees.

5.FERTILIZER APPLICATION : Ring application of NPK(Inorganic) fertilizer is most recommended at a distance of 2m from the trunk. However the application of organic fertilizer to tree is most recommended because it provide more balanced nutrition, adding organic matter to the soil and reducing the risk of tree damage . Organic matter and compost in particular releases nutrients slowly over an extended period of time and improves soil moisture retention capacity .Organic materials to fertilize the trees is commendable and needs to be encouraged especially in the face of rising costs and limited availability of inorganic fertilizers as well as mounting environmental concerns.

6.HARVEST : Your mango tree will start bearing when they are 3 years old for the grafted ones and 8 yrs for the normal ones.A twenty year old mango tree can produce between 200 to 600 fruit each year.The older they are the higher they will keep producing. Fertilization is by cross pollination but only 0.1% will bear fruit.The fruit will mature within two to four months of fertilization. Ripe mangoes are yellow ,however if large quantities are to be harvested the fruits will have to be cut off before they are ripe and store on shelves in well ventilated,cool store house.Commercial growers harvest by hand but small scale farmers allow the fruits to fall to the ground when they are ripe. Ripe mangoes do not store well but they can be stored or kept at low temperatures for about a week.Mango trees will keep producing fruits for about 40 years.

7.PEST /DISEASES : Pests are not a serious problem at present in mangos. However incidence of some pests may occur .Coccus spp. which attacks the fruits and the leaves. Control by applying Rogor 40 EC at 15 mls per 10 liters of water.

Pics.

7.PALMER MANGO.

Originated from Florida in the 1940's, Palmers widely grown commercial scale in Florida; often harvested immature due to early coloring.

* Flavor: Mildly sweet.

* Texture: Smooth with limited fibers.

* Color: Deep cheery red blush with a green background or light green background with a bright red/orange blush.

* Shape: Oblong with pointed ends and does not have raised shoulders.

* Ripening Cues: This mango may not provide any visual cues. Squeeze gently to judge ripeness.

* Primary Source Countries: Brazil, Puerto Rico.

* Peak Availability: N/A.
Pics below.

Pics

6.TOMMY MANGO
Hailing originated from Florida, Tommy Atkins is the most widely grown commercial variety going into the United States.Tommy Atkins is a mango cultivar; it is the world's most-valued
and commercially traded mango because it has a very long shelf
life and tolerance of handling and transportation with little or no
bruising or degradation.The variety, however, may not be considered by many as the best if you are looking for sweetness and flavor.Commercial mango farmers like it for juice production. Moreso,overseas exporters like it because it has a better market in the USA and Britain because of its long shelf life.

* FLAVOR: Mildly and sweet

* TEXTURE: Firm flesh due to fibers throughout

* COLOR: A dark red blush often covers much of the fruit with green and orange-yellow accents.

* SHAPE: Medium to large with oval or oblong shape.

* RIPENING CUES: This mango may not provide any visual cues. Squeeze gently to judge ripeness.

* PRIMARY SOURCE COUNTRIES: Mexico, Guatemala, Brazil, Ecuador, Peru.

* PEAK AVAILABILITY: March to July, September and October.
Pics below.

Pics.

5. KENT MANGO.
Originated from Florida in the 1940's, Kents are ideal mangos for juicing and drying.

* FLAVOR: Sweet and rich

* TEXTURE: Juicy, tender flesh with limited fibers.

* COLOR: Dark green and often has a dark red blush over a small portion of the mango.

* SHAPE: Large oval shape.

* RIPENING CUES: Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness.

* PRIMARY SOURCE COUNTRIES: Mexico, Ecuador, Peru

* PEAK AVAILABILITY: January, February, June to Aug, and December.
 
Pics below.

Pics

4.KEITTS MANGO .
Keitts are popular in Asian cultures, where they are enjoyed in its mature-green stage or even as pickles.For a farmer looking for superior taste, Keitt is what he is looking for. It is described as one of the most superior mango varieties because of its taste and other beneficial properties. Its harvest time is June and September. The variety is also notable for disease resistance. Apart from these, Keitt mango variety has other added advantages which include high yield and ripening time. Long cultivation season and productivity make this variety
of mango one of the most popular among all other types.The grafted dwarf type is also available for sale. Takes 3 yrs.

* FLAVOR: Sweet and fruity.

* TEXTURE: Firm, juicy flesh with limited fibers.

* COLOR: Dark to medium green, sometimes with a pink blush over a small portion of the mango.

* SHAPE: Large oval shape

* RIPENING CUES: Skin stays green even when ripe. Squeeze gently to judge ripeness.

* PRIMARY SOURCE COUNTRIES: Mexico, United States.

* PEAK AVAILABILITY: June to September.
Pics below.

Pics.

3.HADEN MANGO .

* FLAVOR: Rich, with aromatic overtones.

* TEXTURE: Firm flesh due to fine fibers.

* COLOR: Bright red with green and yellow overtones and small white dots.

* SHAPE: Medium to large with an oval to round shape.

* RIPENING CUES: Green areas of the mango turn to yellow as it ripens. Squeeze gently to judge ripeness.

* PRIMARY SOURCE COUNTRY: Mexico

* PEAK AVAILABILITY: March to May.

Pics below.

Pics

2. FRANCIS MANGO
The Francis grows on small farms throughout Haiti.

* FLAVOR: Rich, spicy and sweet.

* TEXTURE: Soft, juicy flesh with fibers.

* COLOR: Bright yellow skin with green overtones.

* SHAPE: Oblong and sigmoid S-shape.

* RIPENING CUES: Green overtones diminish and the yellow becomes more golden as the Francis ripens. Squeeze gently to judge ripeness.

* PRIMARY SOURCE COUNTRY: Haiti.

* PEAK AVAILABILITY: April to June.
 Pics below.

Pics.

MOST FOREIGN NAMES MANGOS AND CHARACTERISTICS.

1. HONEY MANGO.
Honey mango have a very small seed, so there is a high flesh to seed ratio.

* TEXTURE: Smooth, firm flesh with no fibers.

* COLOR: Vibrant yellow.

* SHAPE: Small, flattened oval shape.

* RIPENING CUES: Skin turns to a deep golden color and small wrinkles appear when fully ripe.

* PRIMARY SOURCE COUNTRY: Mexico

* PEAK AVAILABILTY: March to June.
See pics below.

Pics.

8.KEROSENE MANGO.
* Skin Colour: Pale peach
* Flesh Colour: Yellow – Orange.
* Shape: ellipse-shaped
* Flavor: After taste of turpentine/ Like kerosene.
* Texture: Varies from firm to soft and juicy; fibrous flesh.
* Ripening Cues: Green overtones diminish and peachy-tan colour prevails.
Peak Availability: February up.

Photo above, from top to bottom: Peter, Enugu, German Mango/ Opioro.

7. Peter / Jane/ Binta Sugar MANGO.
* Skin Colour: Green
* Flesh Colour: Orange
* Shape & Size: Large
* Flavor: Sour unripe, Sweet like sugar .
* Texture: Firm
* Ripening Cues: Yellow/ Red blush.
*Peak Availability: March – April.
Available in other countries:  
Great for: Asian-style, unripe mango salads. Pics below.

Pics

6.JULIE MANGO.
* Skin Colour: Green
* Flesh Colour: dark yellow – orange.
* Shape: Ovate and flat
* Flavor: Rich
*Texture: Juicy flesh.
* Ripening Cues: Touch of yellow at the base.
* Peak Availability: February up. Pics Below .

Pics.

5. SHERI Mango
* Other names: Cherie, Sherry, Cherry. Believed to be the same as the most beloved Alphonso mango of India, of which love letters and gifts to kings have been made.

FEATURES.

* Skin Colour: Green

* Flesh Colour: dark yellow – orange;

* Shape: ellipse-shaped.

* Flavor: Sweet, rich and spicy, with aftertaste of ‘turpentine/kerosene.

* Texture: Firm flesh, holds shape when cut.

* Ripening Cues: Green overtones diminish and yellow becomes dominant.

* Peak Availability: February Up.

* Great for: Sweet and savoury preparations and puree, but you have to pass through a sieve to get rid of the fibres.
Pics below.

Pics.

4. NORMAL (Ogbomosho/ Enugu (Eastern)/ Calabar/ Abuja/ Yellow) Mangoes

* Skin Colour: Bright yellow skin with orange and red blush.

* Flesh Colour: Yellow

* Shape: Oblong

* Flavor: Sweet with a hint of spice.

* Texture: Varies from firm to soft and juicy; fibrous flesh.

* Ripening Cues: Green overtones diminish and the yellow becomes more golden as the Francis ripens. Squeeze gently to judge ripeness.

* Peak Availability: February Up.


* Great for: Sweet and savoury preparations and puree, but you have to pass through a sieve to get rid of the fibres.
Pics below.

Pics.