Mango
The Francique mango is mostly exported fresh; drying and juicing remain to be developed locally.
Ouest · Artibonite·High confidence
Today mango leaves mostly fresh and raw (Francique variety), with heavy losses. Drying and juicing still remain to be done in Haiti.
From the land to the finished product
The real value chain, showing what's already done in Haiti and what remains to be developed.
4/9 steps
already done in Haiti
The missing steps are done elsewhere — that's where value and jobs are created.
5. Cold chain
Missing in Haiti💰 High value / jobsProcess more in Haiti
Better local processing can create more jobs, increase producers' income and develop higher value-added products.
In the field
The people who grow, process and add value to this resource in Haiti.
Where is it produced?
Identified production areas:
Value chain players
Producers, cooperatives, businesses and processing units linked to this resource.
Opportunities to develop
The missing links in the value chain: development ideas, not existing infrastructure.
Refrigeration to greatly reduce losses. Weak — major losses.
Drying, juice, purée, jam: creates value locally. Missing at scale.
Organized gathering point: weighing, first sorting. Weak — to be structured.
Branded processed product (dried mango, juice). Missing.
Local sale and export of the finished product. Local exists; exported finished product missing.
Reference model: Model: Peru & Mexico (packed, dried, juiced mango).
Sources: Schwartz Research Group · Quixote Center
Illustrative, sourced content — not contractual. A “missing” step is a processing opportunity, not existing infrastructure. Local volumes to be confirmed (last agricultural census: 2009).