Information about Egyptian Mango

Egyptian mangos are grown on irrigated lands, most of which are sandy and not overly fertile. The soils are alkaline, with pH running from 7.0 to 8.0 as a rule. Many plantings are on "new" or reclaimed lands in the Nile delta north of Cairo and eastward toward Ismailia and the Sinai.

Some of the early plantings were made in the 1920, most more recently. Most plantings are over 10 years old. Some of the newest plantings are under drip irrigation, but the vast majority are irrigated by flooding at intervals of 10 to 20 days.

Animal manure is widely available in Egypt, and more is applied to most mature mango plantings than would be required to support full production. .

Green Pepper is one of best Egyptian agriculture products.

Sweet pepper (Capsicum annuum L) is a member of the solanaceous fruity vegetables group. It is one of the most important, popular and favorite vegetable crops cultivated in Egypt for local consumption and exportation, it is commonly called "filfil akhdar", where "filfil" means pepper and "akhdar" means green. It covers a production area of 42,136 ha in year 2007 that yielded 684,640 tons according to Ministry of Agriculture Statistics.

Table grapes are one of the most widely-grown fruit crops in Egypt. It’s considered to be the second most important fruit crop after citrus. Egyptian’s geographical spread of production enables fresh sweet grapes to be available From May to July.

Table grapes are grown from Alexandria in the north of Egypt to Aswan in the south. There are many varieties of table grapes produced in Egypt, like Early sweet, Superior, Thompson, Flame seedless, Crimson, and Red globe.

There’s always more competition every year because of the new grape plantations coming into production every year, so the only thing that keeps one ahead of others in the market is the ability of producing high quality grapes.

Egyptian onions, also known as tree or walking onions, are very hardy perennials. These fascinating onions form several small bulbs underground, plus they produce clusters of reddish hazelnut-sized bulblets that form at the top of each seed stalk.

CULTURE: Plant bulblets 5–6 inches apart, 1 inch deep, in rows spaced 12 inches apart. Once Egyptian onions have established themselves, you can harvest and cook with the bulbs at the base of the plant and replant the bulblets gathered from the top of the stems.

HARVEST: From late summer through early fall, use a garden fork to lift the clumps and separate the onions. In more severe microclimates, bulbs should be stored and planted in the spring. The underground bulbs have a very strong flavor and can be used in a wide variety of your favorite recipes. The stalk bulblets are somewhat spicy and are delicious pickled. They can also be used when pickling other garden vegetables.