Sweet and Sour Taste Across the Seas: The King of Philippine Dried Mangoes Captures World Palates
Justin Uy, chairman of Profood International Corporation, started his dried mango business 50 years ago by "borrowing" mangoes from farmers. He has since grown the company into a major exporter of Philippine dried mangoes to over 50 countries, overcoming challenges with a unique sweet and sour flavor and refined processing techniques.
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- 📰 Published: May 3, 2026 at 09:41
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Central News Agency
(Central News Agency reporter Lin Hsing-chien, Cebu City, 3rd) For many foreign consumers, Philippine dried mangoes are not just a travel memory, but a unique taste of the southern lands. Justin Uy, chairman of Profood International Corporation, started his business 50 years ago by "borrowing" mangoes from farmers, overcoming challenges one by one, and establishing a firm foothold in the Philippine dried mango industry.
Biting into a dried mango, a sweetness first blooms, followed by a hint of just the right amount of tartness. It is this three-dimensional layering of "sweet with a touch of sour" that makes Philippine dried mangoes stand out among numerous Asian varieties, distinguishing them from the sweeter products of other countries, and becoming the key to captivating international consumers' palates.
In the Philippine dried mango industry, Profood International Corporation is estimated to hold an 80% share of the export market. Its products, under brands like "Philippine Brand" and "Cebu Brand," have been sold to over 50 countries.
The core figure behind this success is the company's chairman, Justin Uy.
He explained that the journey of dried mangoes begins in the orchard, and ripeness is crucial for the success of the product. Only mangoes that ripen naturally on the tree can emit the ideal sweetness and aroma; in sea-level regions, mangoes can be harvested in about 95 days, while in cooler mountainous areas, it may take 140 days.
After harvesting, mangoes are naturally ripened under controlled conditions, carefully cleaned, and then enter the processing stage.
Peeling seems simple, but it hides a trick: peeling too thickly wastes fruit, while peeling too thinly brings in the bitterness of the skin. In the processing plant, employees operate custom-made peelers at a skilled rhythm, completing the peeling of each mango in an average of just 6 seconds.
Next, the mangoes are cut into uniform slices and sterilized. Drying is a crucial step; although modern technology can complete it in a few hours, to preserve the best texture and flavor, manufacturers often choose a slow drying process of up to 2 days to keep the pulp soft and lock in the natural aroma.
Finally, the finished product is sealed and packaged for export to global markets.
"We only use the 'Carabao' variety (also known as Luzon Mango) to make dried mangoes. It has the least fiber and the ideal sweet and sour flavor," Justin Uy told the Central News Agency.
He further explained that most mango varieties have fibers on both sides, but the Luzon mango's fibers are mainly concentrated on one side, allowing processors to avoid the more fibrous side, improving the chewing texture.
Justin Uy left home at 15 due to family financial difficulties to share the burden, trying businesses such as shell ornaments, chicken farming, and mushroom cultivation. He even borrowed money at high interest rates for business, only to find that the profits were almost entirely swallowed by interest. These experiences gave him a deep understanding of capital and risk, shaping his subsequent more cautious business strategies.
The turning point came in the late 1970s, when mango production in the Philippines was excessive and prices were low, with farmers even letting them rot. Justin Uy saw an opportunity.
"With a lack of capital, I 'borrowed' mangoes from farmers, promising to repay with interest after 90 days. Both parties benefited mutually, expanding from a home factory to today's scale."
In the first year of his venture, the company produced 18 tons a year; now, the same output can be achieved every 4 hours. Its main markets include the United States, United Kingdom, Canada, Mexico, Japan, Taiwan, and Hong Kong. Justin Uy, with his chemical engineering background, standardized the production process, allowing large-scale production to maintain the quality of small handcrafted batches.
However, success always comes with challenges. The cost of mangoes has risen sharply, and frequent typhoons and climate change have made mango supply unstable. To address this, Justin Uy dispersed his procurement network from Cebu to three locations across the north and south of the Philippines, plus Cambodia, to ensure mango sources, while also differentiating between high-end and mass markets.
When asked how he evaluates Philippine dried mangoes, Justin Uy proudly replied that they are like the "Mercedes-Benz" of cars, representing quality and deliciousness; and for him personally, dried mangoes carry a story of starting from scratch through integrity and diligence.
From fruits that fell to the ground in orchards and were left unpicked 40 years ago, to becoming a specialty product on shelves around the world, the journey of Philippine dried mangoes continues, satisfying consumers' palates while earning foreign exchange for the Philippines and providing stable income for farmers. (Edited by Hsieh Yi-hsuan) 1150503
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(Central News Agency reporter Lin Hsing-chien, Cebu City, 3rd) For many foreign consumers, Philippine dried mangoes are not just a travel memory, but a unique taste of the southern lands. Justin Uy, chairman of Profood International Corporation, started his business 50 years ago by "borrowing" mangoes from farmers, overcoming challenges one by one, and establishing a firm foothold in the Philippine dried mango industry.
Biting into a dried mango, a sweetness first blooms, followed by a hint of just the right amount of tartness. It is this three-dimensional layering of "sweet with a touch of sour" that makes Philippine dried mangoes stand out among numerous Asian varieties, distinguishing them from the sweeter products of other countries, and becoming the key to captivating international consumers' palates.
In the Philippine dried mango industry, Profood International Corporation is estimated to hold an 80% share of the export market. Its products, under brands like "Philippine Brand" and "Cebu Brand," have been sold to over 50 countries.
The core figure behind this success is the company's chairman, Justin Uy.
He explained that the journey of dried mangoes begins in the orchard, and ripeness is crucial for the success of the product. Only mangoes that ripen naturally on the tree can emit the ideal sweetness and aroma; in sea-level regions, mangoes can be harvested in about 95 days, while in cooler mountainous areas, it may take 140 days.
After harvesting, mangoes are naturally ripened under controlled conditions, carefully cleaned, and then enter the processing stage.
Peeling seems simple, but it hides a trick: peeling too thickly wastes fruit, while peeling too thinly brings in the bitterness of the skin. In the processing plant, employees operate custom-made peelers at a skilled rhythm, completing the peeling of each mango in an average of just 6 seconds.
Next, the mangoes are cut into uniform slices and sterilized. Drying is a crucial step; although modern technology can complete it in a few hours, to preserve the best texture and flavor, manufacturers often choose a slow drying process of up to 2 days to keep the pulp soft and lock in the natural aroma.
Finally, the finished product is sealed and packaged for export to global markets.
"We only use the 'Carabao' variety (also known as Luzon Mango) to make dried mangoes. It has the least fiber and the ideal sweet and sour flavor," Justin Uy told the Central News Agency.
He further explained that most mango varieties have fibers on both sides, but the Luzon mango's fibers are mainly concentrated on one side, allowing processors to avoid the more fibrous side, improving the chewing texture.
Justin Uy left home at 15 due to family financial difficulties to share the burden, trying businesses such as shell ornaments, chicken farming, and mushroom cultivation. He even borrowed money at high interest rates for business, only to find that the profits were almost entirely swallowed by interest. These experiences gave him a deep understanding of capital and risk, shaping his subsequent more cautious business strategies.
The turning point came in the late 1970s, when mango production in the Philippines was excessive and prices were low, with farmers even letting them rot. Justin Uy saw an opportunity.
"With a lack of capital, I 'borrowed' mangoes from farmers, promising to repay with interest after 90 days. Both parties benefited mutually, expanding from a home factory to today's scale."
In the first year of his venture, the company produced 18 tons a year; now, the same output can be achieved every 4 hours. Its main markets include the United States, United Kingdom, Canada, Mexico, Japan, Taiwan, and Hong Kong. Justin Uy, with his chemical engineering background, standardized the production process, allowing large-scale production to maintain the quality of small handcrafted batches.
However, success always comes with challenges. The cost of mangoes has risen sharply, and frequent typhoons and climate change have made mango supply unstable. To address this, Justin Uy dispersed his procurement network from Cebu to three locations across the north and south of the Philippines, plus Cambodia, to ensure mango sources, while also differentiating between high-end and mass markets.
When asked how he evaluates Philippine dried mangoes, Justin Uy proudly replied that they are like the "Mercedes-Benz" of cars, representing quality and deliciousness; and for him personally, dried mangoes carry a story of starting from scratch through integrity and diligence.
From fruits that fell to the ground in orchards and were left unpicked 40 years ago, to becoming a specialty product on shelves around the world, the journey of Philippine dried mangoes continues, satisfying consumers' palates while earning foreign exchange for the Philippines and providing stable income for farmers. (Edited by Hsieh Yi-hsuan) 1150503
Choose to stand with facts; every sponsorship you provide is a force for safeguarding press freedom.
Download the Central News Agency "First News" APP to stay updated with the latest news.
Reproduction, public broadcasting, public transmission, or utilization of the text, images, and videos on this website is prohibited without authorization.