It´s known in Brasil as Tahiti Lemon but it is in truth a hybrid between the lemon and the Persian lime and its real name is Tahitian acidic lime [Citrus latifólia (Yu, Tanaka)].

The fruit is bulky, round, green, whitish pulp, juicy and less acidity. There are no seeds and because of that is more appropriate to consume fresh.

In brazil this is the most market valuable lime but has an excellent prospective to export. Its value is related to the lack of seeds and the capacity to produce the whole year although the main and most productive harvest is between December and May.

 

Production lime stages in the farm

Plantation (cultivation): It has four stages. The first one begins with rootstock germination in tubettes using two types of trees the Citrumelo ‘Swingle’ and Flying Dragon. The second stage is to transfer the rootstock to a bigger recipient, the plastic bag. During this stage all the faulty roots are disposed of. The third stage is the budding/graffitiing using clones of Tahiti IAC-5 or Peruvian. After that the seedling is ready to be plant in its final place. The fourth stage are the cultivation per se, to improve the fruits.

Harvesting: The Tahiti Acidic Lime is ready to be harvest between 105 and 170 days from the fruit set. The ideal fruit is measured by its diameter, minimum 47 mm, using a metal ring of 50 mm. All the fruits smaller than this are left in the trees to be harvest another day. Others traits of the perfect fruits are: smooth peel, granting the minimum amount of juice; deep green color, granting the fruit distinctive aroma and beauty. The harvestmen uses a 6 to 8 kilos capacity sack to pick the fruits putting than in a plastic container to be transport to the packing house.

Quality control: It’s made by a machine in the packing house. The fruit selection begins before entering the machine eliminating the defective ones. The second stage is the grooming process, without water, vacuuming the dust. The third stage is a selection made by the machine in which the fruits are separated by diameter.

The packaging: It’s made according the client’s requirements in plastic or paper boxes.

Treatment after the harvest: It is made if the fruit will be transport for long distances. The storage and the transport required depends on each other. If the fruit stays in the cold chamber the transport is by refrigerated trucks.

 

Curiositys

Lime X Vinegar: What’s the difference?

The lime has a natural packaging: the peel preserves and allows the fruit to be storage for a long time without missing its aroma, which is very pleasant and there for all the pantries, fruit bowls and or fridges should have some to improve the consumption of natural heathy products.

The vinegar is not a natural product because is made of sugar fruits or ethyl alcohol fermentation. This process, either made at home or at a industry, is not hazard free because of inappropriate packing or storage. For example, the apple vinegar has pectin and apple salt. The others types of vinegars can be health damaging if ingest frequently.

Therefor the dietary power of the lime is a immensurable wealthy. The lime is a living food, fresh and natural. So why by vinegars if we have fresh lime in a natural package and cheap all year long?