It might be shocking to know that the annual earning of a meteorologist in 2002 was $60,200. During the 1990s a meteorologist with some sort of bachelor degree began with an earning of $15,000-$18,000, with a masters degree earned $20,000 and with a doctorate degree earned $30,000.he middle 50 percent earned between $39,970 and $76,880. The lowest 10 percent earned less than $30,220, and the highest 10 percent earned more than $92,430.. The average salary for meteorologists in nonsupervisory, supervisory, and managerial positions employed by the Federal Government was about $74,528 in 2003.
Now there are variations in sweetness, firmness, size, and texture, and mangoes are used in all types of meals â sweet, sour, or even savory. Most mangoes eaten in the United States come from Mexico, Peru, Ecuador, Brazil, Guatemala, or Haiti.About 80% of mangoes in the United States are imported from Mexico. Mangoes have been grown in the United States for over 100 years, but not on a large commercial scale.awaii has mango orchards, but most of their mangoes are sold locally. The Food and Agriculture Organization of the United Nations says 35 million tons of mangoes were produced in 2009. Top mango growers by country: (See Map). 1  India. 2  Peopleâs Republic of China. 3  Thailand.
Presently, Mexico is the major supplier to the United States markets and to a lesser extent in Central America. Nonetheless, mango came from India which is around the border with Burma, then is has spread to the Southeast Asia in 1500. Now, and half of the worldâs mangoes are cultivated in India.Also, it is cultivated in various tropical and subtropical regions and the most widely distributed fruit in the world.These cultivators include the Caribbean, Australia, Bangladesh, Pakistan, China, and South, West, and Central Africa.ecause of its delicious taste, mangoes are commonly used in various cuisines. Unripe mangoes, although sour in taste are popularly used in pickles, side dishes, and chutneys. The unripe ones are also eaten raw dipped in salt, soy sauce, chili, or locally produced dips and sauces, such as fermented shrimp paste.