TJC / TEJC

TJC / TEJC is a naturally selected mango variety that originated in Sri Lanka. Named after Mr. Tom Ellawala, a Sri Lankan and Mr. Juan Carlos, a Filipino agri-scientiest from Asian Development Bank posted in Sri Lanka, TEJC or TJC is the most exported mango variety of Sri Lanka and the most processed mango variety in the Food Processing Industry of Sri Lanka. TJC mango is aromatic and tastes excellently sweet (TSS: up to 25 brix) with outstanding Indian flavour. The pulp is buttery, without any fibre and melting in the mouth. The pulp recovery of TJC is more than 80%. Average weight of TJC mango is 600 grams. Harvested twice-a-year: June & November in West Bengal (India), Florida (USA); July & December in North India. The trees are semi-dwarf with dense canopy; ideal for high density plantation and rooftop garden/kitchen garden. TJC is an all-purpose mango which is equally suited for: Table purpose, Juice industry, Ice-cream making, canning of pulp, dry mangoes - one of the rarest of the rare varieties which can be used for every aspect of the mango industry and processing.