Jose Rossignoli, category general manager at Robinson Fresh, said future trends for mango movement at retail can be anticipated based upon current trends in the foodservice sector.

“While mangos are a staple item in various cultures across the world, they are still gaining mainstream familiarity within the North American marketplace,” he told The Produce News. “Despite this, Robinson Fresh has seen foodservice professionals continue to utilize mango’s strong flavor and taste profile to add unique flavor to existing menu items or create new ones.Robinson Fresh markets both conventional and organic mangos to its retail, wholesale and foodservice customers. Conventional mangos are marketed under the ‘Happy Chameleon’ brand. (Photo courtesy of Robinson Fresh) More often than not, foodservice trends are good indicators of future retail trends. Robinson Fresh can also help U.S. retailers improve comfortability and drive category loyalty by providing customers informational tools that detail how to pick, prepare and use mangos in their daily diets.”

Robinson Fresh is C.H. Robinson Worldwide’s newly rebranded produce division. C.H. Robinson is headquartered in Eden Prairie, MN.

The company collaborates with growers in Peru, Brazil, Ecuador and Guatemala to import quality mangos into North America.

“Pre-harvest and post-harvest, Robinson Fresh offers detailed analytics and planning data, quality assurance guidance, as well as an acute attention to detail of a number of other critical areas in the process to ensure continuous improvement in the quality and consistency of mangos throughout the year,” Rossignoli said. “Robinson Fresh offers mangos in red and Ataulfo varieties, both of which are available in various packaging options including bulk and club packaging.”

Robinson Fresh markets conventional mangos under its “Happy Chameleon” tropical brand, which also includes pineapples and limes. Organic mangos are distributed under the “Tomorrow’s Organics” brand.

The company provides comprehensive business solutions and high-quality mangos to customers across market sectors, including retail, wholesale and foodservice. Robinson Fresh also has the ability to sort and select product based on color, ripeness and firmness to better align items to customers’ preferences.

Rossignoli provided some insights about ways in which retailers can capture consumer purchases.

“Mangos are very much impulse or spur-of-the-moment purchases,” he said. “Creating large and colorful displays of mangos during peak season can help create attention in the produce aisle and increase sales. Mango sales increase in early April and remain high through the Fourth of July. The highest sales of the year occur the week leading into Cinco de Mayo, where there is a sales lift of 54 percent from the week prior and more than 4 percent of annual sales in that week alone. Retailers should take advantage of this promotional opportunity and cross merchandise summer items. For example, mango tie-ins with tomatoes, cucumbers, pineapples, limes and other summer produce items give consumers options to create a seasonal and nutritious meal.”

As for category growth down the road, Rossignoli said, “Snacking is becoming one of the most important eating occasions. Through our consumer panel research, we have found that mangos are consumed most frequently in the evening hours and throughout the afternoon as a snack. In addition, most of the time mangos are eaten on their own or combined with other items. As both a flavorful item and a nutritious snack, mangos may very easily fill a consumer’s desire for a convenient and healthy small meal or snack. In addition, as consumers get more familiar with mangos’ various uses, they will look to their retailer for ideas and information around interesting meals or snacking solutions.”

Robinson Fresh customizes promotions with programs tailored to meet individual customer needs. Marketing programs include in-store events and use of point-of-sale information.

“In addition, Robinson Fresh provides customers with detailed consumer behavior analytics and trends in order to help them sell and better market their products,” Rossignoli said. “For example, shoppers who purchase mangos are likely to have avocados in their basket as well. So offering recipe ideas that incorporate both items at the point of sale can be very effective.”