H1 pattern

Egyptian Kent and Keitt mangoes — air-freight premium for Uzbek HORECA.

Why this page exists

Egypt's Kent and Keitt mangoes cover the Jul–Oct window when most southern- hemisphere origins are out. P4 HORECA (hotel chains, airline catering) and P1 premium retail pull air-freight weekly.

Required sections

1. Cultivar spec — Kent (green-skin, red blush, fibreless, Brix 15–18), Keitt (later season, larger fruit, greener skin at maturity, mild sweet).
2. Packaging — 4 kg carton (10–14 fruit), air-freight bulk pack; retail single-fruit sleeve.
3. Season — Jul → Oct (Egypt); Kent first, Keitt later.
4. Routing — Air Cairo → Tashkent is the default route (1–3 days); sea not viable for export-grade mango shelf life.
5. Reefer setpoint +10 to +13 °C (not below — chilling injury below +10 °C), RH 85–90%.
6. Ripening protocol — ship green-mature, ripen at destination ripening room at +18 to +22 °C with controlled ethylene.

Required facts

• HS 080450 (mango, fresh)

Required FAQs

• Q: Why is Egyptian mango shipped by air? A: Mango has a short shelf life post-ripening (5–8 days) and is chilling-sensitive below +10 °C. Sea transit times from Egypt to Tashkent exceed the safe window for export-grade mango. Air CAI-TAS is the default, 1–3 days door-to-door.
• Q: What is the difference between Kent and Keitt? A: Kent is mid-season (Jul–Aug), rounder, firmer flesh, Brix 15–18, red-blush green skin. Keitt is late-season (Sep–Oct), larger fruit, greener skin at maturity, milder sweet, holds longer.
• Q: Do you supply ripened or green-mature mango? A: Green-mature at origin to air-freight window. On-site ripening at Tashkent distribution centre is supported; we provide the ripening-room protocol on request.

Internal links

• → /products/lychee/
• → /logistics/air-cairo-tashkent/

Translation notes

Protect: "Kent", "Keitt", Brix, HS 080450.

Content-brief source

• content/seasonality-match.md §1
• content/transit-route-matrix.md §R1
• personas.md P4