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 CALAMANSI
Calamansi or calamondin (Citrfortunella microcarpa) is a fruit
tree native to the Philippines. It is the most commonly grown
backyard tree among the citrus species. It can thrive in a wide
variety of environmental conditions.
It is a small tree with a height ranging from 2 meters to
7 ½ meters at maturity. Its broad egg-shaped leaves are
dark green in the upper surface and pale green underneath. The
fruit is round, about 2 cm to 4.5 cm in diameter, and greenish
- yellow in color.
Like its relatives, such as the mandarin, pomelo and sweet
orange, the calamansi is rich in phosphorous, calcium, iron and
Vitamin C or ascorbic acid. It is the most popular and most commonly
used citrus fruit in the country. Its juice is nutritious and
traditionally made into a fruit drink that helps prevent respiratory
diseases. It also helps strengthen the bones and stimulate growth
especially among growing children. It can be used as a flavoring
ingredient in desserts, e.g. leche flan, or as an additive in
various food preparations, such as fish steak. Its pulp is used
as a major ingredient in beverages, syrups, concentrates, and
purees. The peel is made into jams, candies, and marmalade. With
its alkalinizing effect, on the body calamansi helps circulate
blood evenly and facilitates normal digestion.
Filipinos can have a year-round supply of this versatile citrus
fruits by growing the plant right in their front yards or backyards
or even in big boxes.
SOIL AND CLIMATIC REQUIREMENTS
It is easy to cultivate calamansi. This plant grows well in
cool and elevated areas and in sandy soils rich in organic matter.
Waterlogged areas are not suitable for cultivation because calamansi
plants cannot tolerate too much moisture.
PROPAGATION
Calamansi can be propagated by seeds, still, it is much better
to grow this citrus crop using its vegetative parts. It is best
to buy planting materials from reliable sources, particularly
from the Bureau of Plant Industry (BPI), or government agency
under the Department of Agriculture.
PLANTING
Establish the planting materials at the start of the rainy
season. Dig a hole, at least 40 cm wide and 40 cm deep. Set the
seedling into the hole and put back the dug soil mixed with compost.
Water the plant daily, at least every morning.
SPACING
The usual distance for planting calamansi is five meters between
plants.
FERTILIZATION
To produce big, luscious fruits, it is recommended to fertilize
the plants regularly. Apply 50 g to 100g ammonium sulfate or
urea, around each tree one month after planting. Do this every
four (4) months but on the second year, increase the amount of
fertilizer to 200g or 300g. Use the same kind of fertilizer per
tree every four months thereafter.
The tree bears fruit on the fourth year, it is best to apply
complete fertilizer, like ammophos and potash, to increase fruit
yield at the rate of 500g per tree. At eight (8) to ten (10)
years old, apply more fertilizers to the trees, from two to three
kg per tree, three times a year. First, during the rainy season
before the flowering stage; next, two months after flowering,
and last, after harvesting.
To properly apply the fertilizer, mix it with the soil. It
is also good to cover the soil around each tree with dry leaves
to conserve moisture. Weed from time to time.
PESTS AND THEIR CONTROL
To keep the trees healthy and allow them to attain maximum
yield, it is always best to protect them from pests and diseases.
Pests in calamansi are easy to spot. Zigzag marks, savoyed cuts,
and rugged edges on the bark indicate that the tree is infested
with citrus bark borers. These are light brown or bluish-black
beetles that lay their eggs in the cuts and cavities of the calamansi
bark. When the eggs hatch, the larvae feed on the bark and leaves.
To control the citrus bark borers, spray the trees with pesticides
recommended for citrus trees. To prevent the pest from spreading,
cut off the infected parts and burn them.
Another harmful insect pest is the aphid. This greenish or
brownish insect not only retards the plant's growth, but also
acts as a disease carrier. To control, spray the trees with pesticides
recommended for aphids but if the pests have already attacked,
cut off the infected parts of the plants and burn them.
Other harmful pests of the calamansi are the Purple Scale
and Glover's Scale. These pests suck the tree's sap until its
leaves and fruits wither and fall, and the tree finally dies.
DISEASES AND THEIR CONTROL
Aside from pests, the calamansi is also prone to diseases,
such as gummosis, citrus canker, and citrus scab. Gummosis is
caused by either a lack of, or an excess of fertilizer, or damage
from insect pests or machinery. The disease is marked by a dark
sticky substance or gum oozing out of the infected branches and
trunk. As the disease worsens, gum secretion increases. It is
recommended that as soon as this gum-like substance is noticed,
spray the trees with chemicals especially recommended for gummosis
control. Apply the chemical directly to the diseased bark.
Citrus canker, a disease caused by bacteria, is characterized
by raised lesions and glazed margins, with an oily appearance.
Citrus canker affects the leaves, twigs, branches and the fruits.
To control the canker, spray the trees with fungicide solutions
when the trees area at dormant stage. Consult the dealers of
fungicides for proper application of the chemicals.
Citrus scab is a disease caused by a fungus. It starts as
a small pale-orange, somewhat circular, elevated spot on the
leaf. A severely infected leaf becomes so distorted, crinkled
and stunted that whatever remains has very little semblance to
a normal leaf. To control this disease, spray with a copper fungicide
solution. Following the manufacturer's recommended application
or formula. Spray when new flushes of growth have developed,
or during blooming stage when two-thirds of the petals have fallen
and, also two weeks thereafter until the fruits are half mature.
HARVESTING
Calamansi trees will start to bear fruit one or two years
after planting. To harvest, pick the fruits from the branch,
either by hand or by using a pair of scissors. Take extra care
to prevent damage to the branches or to the leaves. To keep the
fruit fresh, leave a portion of the stem attached to the fruit
and avoid injury to the skin when harvesting.
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