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Producing premium Harumanis requires meticulous effort. Trees take about three years to mature, and every mango is carefully wrapped to protect against insects and monkeys—a task demanding precision and labor. Despite high spoilage rates, farmers like Kyo Hamdi remain committed, driven by the escalating market prices.
Export and Local Promotion
With exports to Singapore and potential further markets in Japan and beyond, Harumanis's reputation is expanding. Rick Chang’s cafe even offers desserts with Harumanis mangoes that are entirely sugar-free, emphasizing natural sweetness. The fruits are best enjoyed fresh, within three days of ripening, to savor their full flavor.