Papaya Industry Analysis
Papaya: commonly known as “Papaw”
Industry Analysis
By:
Mikhaela Calimag
Mayuki Takeda
Sharmaine Bongar
Bruce Gonazales
Kathleen Barairo
Background and Overview of the Industry
Papaya is one of the most common tropical fruits in the Philippines, fruits are available throughout the year. The fruit is a berry, ovoid-oblong, pyriform or nearly cylindrical, varies greatly in size according to variety fleshy, longitudinally groved externally, yellowish green, yellow or orange-yellow when ripe, and yellow-orange or red inside. It is high in vitamin C, iron, calcium, phosphorus, thiamine, riboflavin, carotene and niacin content.
In 2010, papaya ranked 5th in volume produced (165,981 tons), next only to banana, pineapple, mango and citrus. Papaya production is widely dispersed, grown mostly by backyard-scale growers. About 80% of all papaya growers have less than 3 hectares. Most of the production area is located in Southern Tagalog region, in the main island of Luzon.
It is a very important fruit crop in the Philippines because of the following reasons I’d like to mention. The said fruit is used in many ways in the Philippines, 92% of the total papaya production is consumed locally as food. An additional 6% is either exported for food or used for industrial applications. While the country was able to generate an average of US$ 1.33M/yr from 2005-2010, papaya export has been very erratic. An emerging market for papaya is the cosmetics industry. Papaya extracts are used as special ingredients in soaps, shampoos and other cosmetics.
The Philippine papaya has several varieties. These are ‘Solo,’ ‘Cavite Special,’ ‘Legaspi Special,’ ‘Morado,’ and the ‘Sinta’ hybrid. The Solo papaya, a hermaphrodite, is so-called because one fruit (about 0.45 kg) is enough for one individual’s consumption. It has four different types, namely: ‘Kapoho,’ ‘Waimanalo,’ and he red-fleshed ‘Sunrise’ and ‘Sunset’. It produces high-quality fruits with excellent flavor, which is
Industry Analysis
By:
Mikhaela Calimag
Mayuki Takeda
Sharmaine Bongar
Bruce Gonazales
Kathleen Barairo
Background and Overview of the Industry
Papaya is one of the most common tropical fruits in the Philippines, fruits are available throughout the year. The fruit is a berry, ovoid-oblong, pyriform or nearly cylindrical, varies greatly in size according to variety fleshy, longitudinally groved externally, yellowish green, yellow or orange-yellow when ripe, and yellow-orange or red inside. It is high in vitamin C, iron, calcium, phosphorus, thiamine, riboflavin, carotene and niacin content.
In 2010, papaya ranked 5th in volume produced (165,981 tons), next only to banana, pineapple, mango and citrus. Papaya production is widely dispersed, grown mostly by backyard-scale growers. About 80% of all papaya growers have less than 3 hectares. Most of the production area is located in Southern Tagalog region, in the main island of Luzon.
It is a very important fruit crop in the Philippines because of the following reasons I’d like to mention. The said fruit is used in many ways in the Philippines, 92% of the total papaya production is consumed locally as food. An additional 6% is either exported for food or used for industrial applications. While the country was able to generate an average of US$ 1.33M/yr from 2005-2010, papaya export has been very erratic. An emerging market for papaya is the cosmetics industry. Papaya extracts are used as special ingredients in soaps, shampoos and other cosmetics.
The Philippine papaya has several varieties. These are ‘Solo,’ ‘Cavite Special,’ ‘Legaspi Special,’ ‘Morado,’ and the ‘Sinta’ hybrid. The Solo papaya, a hermaphrodite, is so-called because one fruit (about 0.45 kg) is enough for one individual’s consumption. It has four different types, namely: ‘Kapoho,’ ‘Waimanalo,’ and he red-fleshed ‘Sunrise’ and ‘Sunset’. It produces high-quality fruits with excellent flavor, which is