Glossary

A packhouse is a facility where harvested produce is received and prepared for distribution. Mango operations may sort, clean, grade, treat where required, pack, and cool fruit there. The exact sequence depends on the market and approved procedures. Clean equipment, gentle handling, traceable batches, and suitable temperature management matter because a poorly managed packhouse can spread damage or decay between otherwise good fruit. It is a handling stage, not a guarantee that every packed mango has equal maturity or quality.