## 3 Results
### PEST Analysis
#### Economic and Natural Aspects
Beyond fresh consumption, a significant portion of mango production is allocated to manufacturing juices, nectars, purees, pulps, slices, jams, and preserves, among other products [36]. In addition to its commercial value, mango is recognized for its high nutritional value [39], being a rich source of antioxidants such as ascorbic acid, carotenoids, and phenolic compounds [37]. Mango is the second most traded tropical fruit globally and ranks fifth in total fruit production [36]. In 2021, global production of mangoes, mangosteens, and guavas reached 57.01 million metric tons [40]. Brazil stands out as a major mango producer, with a total production of 1.51 million metric tons in 2021, cultivated over 76.06 thousand hectares [41], predominantly in the country's Northeast and Southeast regions. Within Brazil, the states of Permambuco (624.6 thousand metric tons), Bahia (470.5 thousand metric tons), and Sao Paulo (217.2 thousand metric tons) are the three largest producers [42]. In addition to its significant production volume, Brazil, like other South American countries, employs floral induction techniques to enable off-season mango production, thereby increasing the fruit's availability throughout the year. Similarly to other Latin American nations, Brazil has an extended harvest season, solidifying its position as a leading global producer, consistently supplying both domestic and export markets, which enhances its competitiveness in the sector [43]. Figure 3: Percentage of breweries by region in Brazil. Source: 2024 Beer Yearbook, Ministry of Agriculture, Livestock, and Food Supply (MAPA), Brazil. With year-round production expansion, Brazil's mango agribusiness faces considerable challenges related to losses throughout the supply chain. It is estimated that from 30% to 50% of global mango production is wasted [15], primarily due to the fruit's high perishability and inadequate handling during harvesting, transportation, and storage. In Brazil, fruits that do not meet commercial standards--such as immature or damaged mangoes--are often discarded directly in orchards, generating economic and environmental impacts [42]. Additionally, industrial processing further contributes to losses. During co-processing, from approximately 30% to 50% of the raw mango material is discarded as waste [36], primarily consisting of peels and seeds. Despite being underutilized, these residues are highly nutritional and rich in fiber, antioxidants, polyphenols, and carotenoids [37; 38]. Recent studies have increasingly emphasized mango by-products' high nutritional and phytochemical richness, including peel, pulp, and seed. These components' composition and functional properties are influenced by factors such as variety, ripening stage, region, and post-harvest handling [44]. Mango peels, accounting for approximately 7-24% of the fruit's weight, are particularly rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, and flavonoids like quercetin and kaempfer, all of which exhibit antioxidant and antimicrobial activities [45]. Some phenolic compounds in the peel, such as ethyl gallate and penta-O-galloyl-glucose, have been associated with hepatoprotective and cardiovascular-protective effects [45; 46]. With a dietary fiber content ranging from 40.6% to 72.5%, mango peel has already been incorporated into food formulations without compromising sensory acceptance [45]. In addition to the peel, both the pulp and the seed kernel offer relevant bioactive and nutritional characteristics. During ripening, the pulp undergoes significant biochemical changes, with a reduction in organic acids and an increase in sweet sugars--primarily sucrose, fructose, and glucose--contributing to its high carbohydrate content (68.5-76.8% of dry weight). It also contains notable antioxidants, including \(\beta\)-carotene, vitamin C, and phenolic compounds such as mangiferin, which present hypoglycemic, anti-inflammatory, and anticancer properties [44].