Himal Press 
KATHMANDU: The Embassy of Bangladesh in Kathmandu on Sunday organized “Bangladesh Mango Delicacy”, a mango festival showcasing late-season Bangladeshi mango varieties, in an effort to promote agricultural trade and cultural exchange between Nepal and Bangladesh.
The event highlighted the heritage, quality, and diversity of Bangladeshi mangoes while underscoring the country’s growing potential in exporting fresh fruits and value-added agro-products, the embassy said in a statement.
SAARC Secretary General Md Golam Sarwar, foreign ministry joint secretary Gahendra Rajbhandari, diplomats, government officials, business leaders, importers and media representatives participated in the event.
Speaking on the occasion, Bangladesh Ambassador to Nepal Md Shafiqur Rahman described mango as an integral part of Bangladesh’s culture, heritage, and agricultural identity. He said the country produces some of the world’s finest mangoes, such as Khirsapat (Himsagar), Haribhanga, Langra, Fazli, Gopalbhog, Amrapali, Ashwina, Katimon, and Gauramoti, known for their sweetness, aroma and nutritional value.
He also highlighted advancements made by Bangladeshi researchers in developing late-season mango varieties, including BARI mangoes, as well as the country’s expanding agro-processing sector. “The sector produces a wide range of export-quality items, including juices, pulp, jams, pickles, chutneys, dried mangoes, and desserts that meet global food safety standards,” he added.
Similarly, SAARC Secretary General Sarwar emphasized the untapped potential for mango exports from South Asia, stating that regional trade in fresh and processed mango products remains limited despite favorable conditions.
Joint Secretary Rajbhandari praised the Bangladesh Embassy’s initiative, adding that such events help strengthen people-to-people ties and foster goodwill between the two countries.
The exhibition featured fresh mangoes from Bangladesh’s Rajshahi region, including Fazli, Amrapali, Bari-4, Katimon, and Ashina varieties, alongside a wide array of processed products such as juices, pickles, fruit bars, dried mango, jams, and jellies. Guests were also served mango-based desserts and traditional Bangladeshi cuisine, while documentaries on mango cultivation, culture, and tourism in Bangladesh were screened.
