Hot-water treatment
logged on the lot.
48°C for 60 to 90 minutes. The certificate follows the fruit. It does not replace a destination permit.
Export mango from Zarkaar passes through hot-water treatment at the packhouse: 48°C for 60–90 minutes. The log is kept per lot, and the Department of Plant Protection can witness it. The certificate travels with the phytosanitary pack.
Live mango desks are the UAE, Saudi Arabia, Qatar, the United Kingdom, the United States, and Canada. The United States still requires the Dubai irradiation hop on top of this treatment, and we still refuse a sea container of mango to the USA. Australia, Japan, and New Zealand are not desks.
Where the treatment sits in the line
Fruit is picked at colour-break, graded by hand, then treated. B-grade fruit stays in the local market. The export lot is the treated lot.
After the bath
The packhouse pre-cools mango toward 8–12°C before a reefer is loaded at that band. The HWT certificate is a pest step. It is not the cold-chain record, and it is not a Halal certificate.
On a USA booking
APHIS-grade cartons and the Dubai irradiation stop are additional. Hot water does not clear a sea sailing to JFK, LAX, or ORD. Say “air via Dubai” if that is the order.
What to send with the enquiry
Name the variety, the week, and the arrival airport or seaport. Sindhri, Chaunsa, Anwar Ratol, Langra, 12 Number Ratol, and White Chaunsa each have a season. The bath is the same. The booking week is not.
Private-label cartons need artwork about 60 days before the first sailing, and the published mango minimum for a private brand is four containers of that variety in the season.
FAQ
Frequently Asked Questions
What temperature is the hot-water bath?
Does hot water replace irradiation for the USA?
Do you treat fruit for Australia or Japan?
Is the certificate per carton or per lot?
Get in touch
Book the week, then the bath.
Tell us the variety and the port. We confirm the packhouse slot.
Mon–Sat 9:00 AM – 7:00 PM PKT · Shesha Basti Talab, Multan, Punjab, Pakistan