The economic viability of Southern Africa’s citrus industry relies mostly on exports. Dr Vaughan Hattingh, CEO of Citrus Research International, says scientific research and development are essential to ensure that international markets remain open to Southern African citrus, conditions of access are optimised, and new markets become available. Lloyd Philips reports.
Southern Africa’s citrus industry, encompassing approximately 1 400 exporting growers, exports fresh fruit to the value of about R18 billion annually. This makes citrus one of the region’s top fresh produce export commodities by volume and value. In fact, after Spain, Southern Africa and Turkey compete for the position of the world’s second-largest citrus exporter in terms of volume.
Looking at the total areas planted to the major citrus varieties grown commercially in Southern Africa, Valencia leads the way at 37% (28 435ha), followed by navel at 21% (16 190ha), soft citrus (mandarins) at 17% (13 256ha), lemons and limes at 15% (11 909ha), and grapefruit at 10% (7 886ha).
“Compared with many other agricultural commodities grown in Southern Africa, the total of 77 676ha planted to commercial citrus is relatively small. But the region’s citrus production is highly intensive in terms of input, yield and economic return,” says Dr Vaughan Hattingh, CEO of Citrus Research International.
CITRUS PRODUCTION AND PRICE TRENDS
According to Hattingh, older Valencia orange varieties have traditionally been used for juicing, but newer Valencia varieties are now better suited for fresh consumption. Navel, especially on international markets, remains popular as a freshly consumed fruit.
While the volume of Southern Africa’s annual orange exports has remained fairly stable (between 900 000t and 1,1 million tons) over the past decade, the gross rand value per ton of exports has climbed significantly from approximately R3 400/t in 2008 to nearly R9 000/t in 2017.
“Soft citrus is seen as a more modern product,” Hattingh says. “It’s popular among consumers because it’s easy to peel and eat fresh, and has a flavour that’s attractive to children.
This story is from the July 27, 2018 edition of Farmer's Weekly.
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This story is from the July 27, 2018 edition of Farmer's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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