Mexico’s agricultural sector thrives on its production of mangoes and peanuts, but these industries face a critical challenge: staggering post-harvest losses.
Every year, Mexico produces over 2.23 million tons of mangoes, yet nearly 40% of the harvest is wasted due to strict export standards, pest infestations, and rapid spoilage.
Peanut farmers, meanwhile, grapple with contamination risks from Aspergillus fungi, which produce aflatoxin B1 (AFB1)—a toxic compound capped at 20 ng/g under food safety laws.
These losses hit small-scale farmers in regions like Sinaloa particularly hard, where mango and peanut farming are vital to the local economy.
In response to these challenges, researchers from Mexico’s Centro de Investigación en Alimentación y Desarrollo (CIAD) and Universidad Autónoma de Occidente developed a groundbreaking solution: a ready-to-eat dehydrated mango and peanut bar.
This innovation not only reduces food waste but also aligns with modern consumer demands for healthy, convenient snacks.
A 2023 survey of 264 Mexicans revealed that 68% of consumers prioritize snacks made from fruits, nuts, or seeds, emphasizing affordability, low salt, and natural flavors.
By combining surplus mangoes and peanuts with walnuts and almonds, the team created a product that addresses both agricultural and nutritional needs.
The Science Behind the Snack: From Farm to Bar
To design the perfect bar, researchers began with Ataulfo mango pulp, known for its sweetness, vibrant color, and high carotenoid content (22.8 µg/g in fresh pulp).
Peanuts and walnuts were added for their protein, healthy fats, and minerals, while almonds provided a subtle crunch.
Using a D-optimal mixture design—a statistical method for optimizing ingredient blends—the team tested 24 formulations with varying ratios of mango (74–88%), peanuts (7–20%), and walnuts (1–5%), along with a fixed 2% almonds.
Each mixture was dehydrated at different temperatures (60°C or 70°C) and durations (2.5 or 3 hours) to determine the ideal processing conditions.
The results were clear: the optimal bar contained 85.8% mango pulp, 8.7% peanuts, 3.5% walnuts, and 2% almonds, dehydrated at 60°C for 3 hours.
This combination preserved the mango’s natural sweetness and vibrant orange color while ensuring a satisfying texture.
The dehydration process reduced moisture levels significantly, achieving a water activity (a_w) of 0.587—well below the 0.6 threshold required to inhibit bacterial growth.
Lab tests confirmed the bar’s safety, with no detectable Salmonella, E. coli, or Staphylococcus aureus in 25-gram samples, and yeast/mold counts within FDA limits for dried fruits.
Nutrition and Consumer Appeal: A Winning Combination
The mango and peanut bar isn’t just safe—it’s a nutritional powerhouse. A 40-gram serving delivers 4 grams of protein, rivaling many protein bars, and 3 grams of dietary fiber, which supports digestive health.
The nuts contribute 7 grams of healthy fats, primarily unsaturated omega-3 and omega-6 fatty acids, linked to reduced inflammation and improved heart health.
Despite the dehydration process, the bar retains 85–90% of the mango’s original carotenoids (19–21 µg/g), antioxidants essential for eye health.
Minerals like potassium (7% of daily needs), magnesium (21%), and iron (3%) further enhance its nutritional profile, making it a balanced snack for all ages.
Equally important is the bar’s sensory appeal. With a hardness of 32.6–32.8 Newtons, it strikes a balance between firmness and chewability, comparable to popular granola bars.
The vibrant orange hue, preserved by careful temperature control, and the natural sweetness of mango—42.2 grams of total sugars per 100 grams—eliminate the need for added sugars or artificial flavors.
This focus on natural ingredients aligns with global trends toward clean-label foods.
Transforming Agriculture and Empowering Communities
For farmers in Sinaloa, this innovation is transformative. By converting “ugly” or surplus mangoes and peanuts—rejected by exporters for minor defects—into a high-value product, farmers can reduce losses and boost income.
The dehydration process also mitigates aflatoxin risks in peanuts by lowering moisture, a key factor in fungal growth. Already, small-scale dehydration facilities are emerging in the region, creating jobs and fostering rural economic growth.
Consumers, meanwhile, gain access to a portable, non-perishable snack that fits busy lifestyles. The bar’s 12-month shelf life without refrigeration makes it ideal for schools, workplaces, and travel.
Its nutritional benefits—particularly for gut health, heart health, and immunity—position it as a functional food in a market increasingly dominated by processed snacks.
Challenges and the Path Forward
Despite its promise, scaling production requires addressing several hurdles. First, consumer trials are needed to validate taste and texture preferences across diverse age groups.
Second, packaging solutions must ensure freshness—researchers recommend airtight, light-blocking materials to prevent nutrient loss.
Third, cost analyses will determine feasibility: raw materials like Ataulfo mangoes cost ~$0.50/kg locally, and dehydration consumes ~2.5 kWh per batch.
Finally, meeting international regulatory standards—such as allergen labeling for nuts—will be critical for export markets like the U.S. and EU.
Looking beyond Mexico, this research offers a blueprint for tackling food waste globally. Similar approaches could transform surplus bananas, papayas, or legumes into nutrient-dense products.
For example, a 2018 study successfully created vitamin C-rich dehydrated papaya sheets using comparable methods, highlighting the versatility of this technology.
Conclusion: A Sustainable Future for Food
The mango and peanut bar is more than a snack—it’s a symbol of innovation bridging agriculture, nutrition, and sustainability.
By turning waste into wealth, it empowers farmers, nourishes consumers, and reduces environmental strain. For Mexico, this could mark the beginning of a new era in food processing, where tradition and technology collaborate to solve pressing challenges.
As global demand for sustainable, functional foods grows, this humble bar serves as a reminder: the future of food lies in creativity, science, and a commitment to the planet.
Moreno-Ayala, D., Muy-Rangel, M. D., Heredia, J. B., Gastelum-Chavira, D. A., León-Félix, J., Lafarga, O. V., & Valdez-Torres, J. B. (2025). Ready-to-eat mango and peanut bar as a value-added alternative for producers and market demand. Applied Food Research, 5, Article 100669. https://doi.org/10.1016/j.afres.2024.100669Reference:
