I. Core Origin Standards

Limited to the red soil selenium-rich producing areas in Youjiang River Valley (Tiandong/Tianyang) of Baise, China. Priority is given to terraced orchards with altitude and slope, where the soil is rich in minerals to ensure the flavor and nutrition of the fruits.

The orchards must have sufficient sunlight exposure to produce high-quality mangoes with "rainbow-colored" peels (yellow mixed with red). The selection rate of such qualified orchards is about 10%.

The variety is fixed to Xiaotainong mango, featuring thin pits, thick flesh, fiber-free texture and melt-in-mouth taste, which is ideal for frozen food processing.

II. Ripeness & Brix Standards

Harvest Ripeness: The mangoes are naturally grown on trees until they reach 90% ripeness, ensuring the flesh turns creamy and the sweetness and aroma meet the standards.

Brix Index: The sweetness is strictly controlled at 22–24 Brix, and some premium mangoes can reach over 25 Brix, with low acidity and prominent sweetness.

Aroma Requirement: The stem part emits a rich natural mango fragrance without any peculiar smell.

III. Fruit Shape & Specification Standards

Fruit Shape: Oval and plump "male mangoes" are preferred, with uniform size and a single fruit weight of 50–150g, which is suitable for single-stick product specifications.

Flesh Ratio: ≥90%, with paper-thin pits, fiber-free and astringent-free texture to guarantee a good eating experience.

Appearance Requirement: The peel is smooth and clean, free of obvious scars, disease spots and insect damage. Minor surface blemishes are acceptable.

IV. Safety & Processing Adaptability Standards Pesticide Residue Testing: Each batch must pass random inspections for heavy metals, pesticide residues and microorganisms, and hold FDA, HACCP and ISO9001 certifications.

Processing Adaptability: The fruit shape is regular without deformity, facilitating whole-stick quick freezing, packaging and storage (18-month shelf life under -18℃).