The Guava is almost unversally known by its common English name or its equivalent in other languages. Spanish: guayabo or guayavo. French: goyave or goyavier. Dutch: guyaba or goeajaaba. Hawaiian: guaya or kuawa. In Malaysia it is known as guava or jambu batu.
Origin and Distribution
The guava has been cultivated and distributed by man, by birds and other 4-footed animals for so long that its place of origin is uncertain, but it is believed to be an area extending from Southern Mexico into or through Central America.
Seedless guavas are the result of low fertility of pollen grains and self-incompatibility. The fruits tend to be malformed and the trees are scant bearers. Applications of gibberellic acid increase fruit size, weight and ascorbic acid content but induce prominent ridges on the surface.
For more information please refer to the link below:
http://www.hort.purdue.edu/newcorp
Uses of Guava
The guavas are eaten out-of-hand, but are preferred seedless and served sliced as dessert or in salads.
Quality Criteria
Not established.
Harvesting Period
The fruits matures 90 to 150 days after flowering. Generally, there are 2 crops per year, Sept/Oct period and Mar/Apr period. However in Malaysia, the fruits could generally be obtained all year round.
Price per kg is between RM5 to RM6
Ex-Farm price is around RM2 to RM3 per kg depending on sizes and fruits' quality.
Availability of fruits
Fruits are generally available on special request at wholesale price but advance booking are advised.
It pays to get fresh fruit directly from farm!
