What is Marathwada Kesar Mango?
The Kesar mango (Mangifera indica ‘Kesar’) is a famed Indian mango variety prized for its saffron-colored pulp and intensely sweet flavor. In fact, “Kesar” means saffron in Hindi and Marathi, reflecting the golden-orange hue of the flesh.
Originating in Gujarat’s Girnar region (around Junagadh), where it was first grafted in the 1930s, Kesar quickly earned acclaim for its rich aroma and taste. It was famously the mango that led the Nawab of Junagadh to proclaim, “This is Kesar” in 1934 after sampling its flesh.
Over time, Kesar mango cultivation spread to Maharashtra’s Marathwada region (Chhatrapati Sambhaji Nagar, Dharashiv, Jalna, Beed, Latur districts), which today gives the variety a distinct identity. These Marathwada Kesar mangoes share the same genetic lineage as Gujarat’s Gir Kesar but are grown in a different terroir. The variety is especially noted for its remarkable sweetness. Studies show Marathwada Kesar has the highest soluble-solids (sugar) content of any Indian mango.
The flesh of the Marathwada Kesar Mango is exceptionally high in sugars (giving a jammy, honey-like flavor) with very little fiber. The fruit is large and oval, with juicy bright orange pulp that melts in the mouth. In short, Kesar is one of India’s finest mango cultivars, celebrated locally and abroad for its balance of sugar and acidity and rich vitamin content.
The term “Kesar” literally translates to Saffron: a fitting name for a mango whose pulp rivals saffron in color and aroma.
What makes Marathwada Kesar Mango unique?
The secret of Marathwada Kesar lies in its unique climate and soil. Marathwada is a semi-arid zone in Maharashtra, drenched by the monsoon yet largely in the rain-shadow of the Sahyadris.
Summers are long, hot and dry, winters are cool, and humidity remains low most of the year. This harsh environment concentrates sugars in the fruit and gives the mango pulp its intense saffron hue.
In fact, under these conditions Marathwada Kesar fruits develop about 24 °Brix of total soluble solids (sugars), the highest level measured in any Indian mango variety. (By contrast, nearby Gir Kesar typically measures ~18 °Brix.)
At the same time, the region’s deep black and red soils, remnants of ancient Deccan trap lava offer excellent drainage and nutrients for mango trees. Together with long days and warm nights, these factors give Kesar mangoes their signature sweet taste and rich aroma.
Local growers have also perfected traditional farming techniques over generations. For example, they plant grafted saplings in 1×1m deep pits filled with enriched soil, farm yard manure and phosphate.
They stake young trees and even use a specialized harvesting tool called “Zhela” (a net-and-pole device) to pick ripe fruit carefully without damaging branches.
Heritage: In fact, a 12th-century saint, Sri Chakradhar Swami, is said to have advocated planting Kesar mango in Marathwada due to its deep taproots and drought tolerance. Followers who obeyed his precept planted Kesar stones across the region; some of those ancient orchards still survive today.
Modern science has also taken note. The Indo-Israel project funded a Kesar Mango Centre of Excellence at Aurangabad’s Fruit Research Station.
Researchers there and at universities analyze the fruit’s chemistry: they confirm that Kesar has a sweet, very good-tasting profile (saffron color, long-oval shape, ~9.9 g/100g sugar) and high levels of vitamins and carotenoids.
Ongoing studies measure how its sugars, acids, β-carotene and vitamin C change during storage , guiding post-harvest handling.
These concerted efforts in climate, soil, tradition and research combine to make Marathwada Kesar truly one-of-a-kind.
Fact: Marathwada Kesar Mango contains about 24° Brix of sugars, the highest measured sugar content of any Indian mango – which explains its legendary sweetness.
Why Marathwada Kesar? (Agronomy, Market, Pride)
Marathwada was not chosen by accident, this region offers agronomic advantages that make Kesar cultivation especially productive and profitable. For one, the trees are prolific and pulp-rich. Official GI documentation notes that a Marathwada Kesar tree can yield 3 to 4 times more fruit than an Alphonso tree.
The fruits themselves tend to be large and fiberless. Notably, Kesar mangoes carry more pulp and are priced lower than Alphonso, so farmers can often generate higher total revenue per hectare even if the per-mango price is a bit lower. In short, it’s an “economically beneficial” variety: its ample harvest and ease of processing mean more guaranteed income for growers.
Vast cultivation: Kesar farming has expanded rapidly in Marathwada. Today roughly 2 lakh hectares in the division are under Kesar mango orchards. (Aurangabad alone leads with ~40,000 ha.) In the past decade, this area has roughly doubled in parts of the region (Aurangabad, Jalna, Beed, Latur) as more farmers switch to Kesar.
Agricultural boards credit organized nurseries and extension programs (e.g. Parbhani’s Vasantrao Naik Marathwada Agri. Uni.) for this growth.
Export markets: Both domestic and international demand are driving production. Marathwada Kesar is now exported worldwide to the USA, UK, Japan, and Gulf countries, in addition to being sold throughout India.
Maharashtra’s marketing board has set an ambitious target of exporting 5,000 tonnes of mangoes (including Kesar) to the US and Europe in a single season. (For context, Gujarat’s Kesar exports alone were about 689.5 tonnes in 2023–24.) The State’s post-harvest facilities at Vashi Port now include vapor-heat and irradiation treatments to meet strict foreign phytosanitary rules.
Regional pride and branding: Marathwada Kesar has become a symbol of local pride. It was the first mango variety in Maharashtra to earn a Geographical Indication tag (officially protected since 2016). The GI ensures only fruit from Marathwada can be marketed under that name, preserving its reputation. Even the Indian Post honored it: in 2021 a special postal cover featuring Marathwada Kesar Mango was released, highlighting its cultural and economic importance.
This combination of high yield and sweet quality, along with strong branding makes Marathwada Kesar a high-potential crop. It offers farmers reliable returns, and its GI-backed name commands attention in competitive markets.
The Story of Kesar Mango: From Gujarat to Marathwada
Kesar’s roots trace back to Gujarat. The cultivar was first propagated in the 1930s at Mango farms near Junagadh (in Gujarat’s Saurashtra), at the behest of the local Nawab.
Legend holds that in 1934, Nawab Muhammad Mahabat Khan III saw the vivid orange fruit and declared, “This is Kesar,” likening its color to precious saffron.
The variety thrived in the Girnar foothills, and by 2011 “Gir Kesar” had earned its own GI protection, establishing it as an elite name in mango heritage. At some point (oral histories suggest mid-20th century), grafts or seedlings of Kesar were brought to Maharashtra. Marathwada’s farmers found that it adapted exceptionally well to their dryland farms.
Folklore even credits Saint Chakradhar Swami (12th century) with advising people to plant the deep-rooted Kesar variety to survive drought – a remarkable case of prophecy, as later generations indeed spread Kesar trees across the plateau.
Over the decades, Marathwada farmers developed their own local strain of Kesar, shaped by the region’s climate. Seeking to protect this legacy, the Marathwada Mango Growers’ Association applied for GI status in 2016. The Indian GI Registry granted “Marathwada Kesar Mango” a Geographical Indication on 30 Nov 2016 .
This marked the culmination of Kesar’s journey: from a royal orchard in Gujarat to a trademarked symbol of Marathwada’s agronomy. (It was notable as the first mango variety in Maharashtra to receive a GI tag.)
Global Potential: The World’s Best Mango
As a “king of fruits”, Kesar mango boasts qualities that appeal to global markets. Nutritionally, it is rich and sweet: 100 g of raw Kesar mango provides roughly 110 kilocalories, with about 21 g carbohydrates (mostly fruit sugars), 3.5 g fiber, and a trace of protein. Unlike many other varieties, it is also packed with vitamins , especially provitamin A (β-carotene) and vitamin C. For example, pulp carotenoids can exceed 1500 µg per 100 g when fully ripe, and ascorbic acid levels are on the order of 20–50 mg/100 g. (These values help explain Kesar’s golden-orange color and its nutritional appeal.) Beyond nutrients, Kesar has a respectable shelf life. Research on Marathwada Kesar shows that once ripened, it can stay in good condition for about 14 days under suitable storage.
This extended freshness (for a mango) makes it more export-friendly, allowing time for shipping without quality loss. Maharashtra has further invested in cold-chain infrastructure (pre-cooling, refrigerated transport) at key hubs like Latur, so that Kesar fruits reach overseas markets in prime condition.
On the trade front, India’s mango-export drive has put Kesar in the spotlight. Alphonso and Kesar are cited as “prime export varieties” in Maharashtra.
A recent report notes that farmers are targeting developed markets (US, EU, Japan) for Kesar, where prices are highest. Indeed, India produces over 21 million tonnes of mango (growing on 2.4 lakh ha), but only about 23,000 tonnes were exported (FY2022–23), a tiny fraction. Increasing Kesar exports is a major goal. In 2023-24, India’s Kesar pulp exports alone were valued at $19.35 million, led by shipments to the US, UK and Canada.
Quality assurance is key: Indian exporters note that Kesar mango pulp is produced under strict safety standards (FSSAI, US FDA, EU norms), and its specific HS code (08045040) streamlines trade.
The combination of healthful nutrition and exotic flavor makes Kesar attractive not just as a fresh fruit but also for processed foods like juices, purees, desserts and snacks. (Anecdotally, chefs say its fiberless, sweet pulp excels in “mango mastani” desserts and premium beverages .)
In summary, Kesar Mango’s global appeal rests on its nutritional richness, long shelf life, and trademark saffron-sweet taste. Charting nutrient content (vitamins, minerals, sugars) against other fruits, or mapping export volumes to major countries (US, EU, Middle East), would visually emphasize why Kesar is poised as the world’s best mango.
Future of Marathwada Kesar Mango: A Revolution in Taste, Trust and Trade
The future of Marathwada Kesar looks bright.
On the “taste” front, continuous breeding and farm management innovations promise ever-better fruit. Research stations are exploring improved rootstocks, organic cultivation, and precision irrigation to further boost sweetness and yield.
Indo-Israel cooperation and local universities keep refining protocols so each season’s harvest is uniform and vibrant.
Producers also plan value-added products (mango pulp, yogurt, confections) to capture the “saffron mango” flavor year-round.
On the “trust” side, GI status ensures authenticity and quality. A formal inspection body (set up by the Growers Association) monitors farm practices and labeling to safeguard the Marathwada Kesar brand.
Organic and food-safety certifications (FSSAI, GlobalGAP) are being pursued by major growers, which will open new health-conscious markets.
Branding efforts, like the postal cover and GI tag position Kesar as a premium, protected product, similar to fine wine or cheese.
Finally, “trade” strategies are expanding. The Maharashtra government and industry bodies are aggressively targeting export markets. They host buyer delegations and participate in international produce expos to showcase Kesar.
Modern packhouses now offer IQF (individually quick-frozen) pulp and vacuum-sealed slices, enabling exports beyond seasonal windows.
There is also talk of “Mango FPOs” (Farmer Producer Organizations) to give small growers equity in Kesar-export cooperatives.
In the coming years, expect Marathwada Kesar to captivate consumers with new experiences (from gourmet mango cocktails to saffron-mango skincare!) while maintaining rigorous standards.
With each bite of its luscious, fiber-free pulp, the world is tasting centuries of tradition backed by science. Truly a revolution in taste, trust and trade.