TODAY NICARAGUA NEWS – In the first ten months of the year orange exports were up 35% in value and 54% in volume compared to the same period in 2015.
The improved results, thanks to better crop productivity, have created an opportunity to increase export sales of this fruit in larger markets, for which reason it is important to continue preparing and incorporating technology and facilities in the sector.
“… Up until November 30 Nicaragua had sold 51.7 million kilograms in that category, ie 54.4% more than in the same period in 2015,” noted Eluevodiario.com.ni, citing figures from the Center for Export Procedures (CETREX).
“Moreover, sales of fresh oranges abroad, until the aforementioned date, generated US $7.2 million, or 35.1% more than in the same period last year, according to the CETREX. Meanwhile, the company TicoFrut, fruit processor in Costa Rica, said that “in the last year, the increase in orange exports from Nicaragua to TicoFrut was 50% ‘, in terms of volume.
According to engineer Ottmar Gomez Teran, a specialist in this area, “… official data from 2010 shows that across the country there are 23,430 citrus trees, of which 80% are orange trees. ‘Of this total area, approximately 3,700 hectares are established in Rio San Juan (3,500 hectares belong to the Empresa Frutales del San Juan and about 180 hectares to small and medium producers)’. ”
Throughout the year, Nicaraguan land produces different citrus fruits. One of them is oranges. Every orange tree approximately produces 500-1500 fruits per season. Thus, oranges are easily found in municipal markets and streets (ferias).
Its original aspect is green but then turns to yellow or orange, depending on the type. Its shape is circular and has orange pulp. Ripen oranges—yellow or orange—can be eaten without its peel or can be drunk in juice, or can be used for cooking. Sour Oranges are a popular ingredient for Nicaraguans. This variety of oranges is sour and wrinkled in the exterior and they also are available in markets.
Mandarina (Mandarin Orange)
During November and December, you will see ferias invaded by a green or orange fruit. This fruit is flattened at its top and bottom but with round shape. This special fruit is produced by a medium-size tree with spines.
You can easily find mandarins without its peel, ready to be eaten or you can use it to make mandarin juice. Moreover, this is another citrus fruit produced in Nicaragua.
The fruit inside is divided into smaller pieces, which are easily separated and eaten. Nicaraguans wait until the fruit has ripened—yellow or orange color—to eat it or to place it in a fruit salad. Since these citrus fruits are juicy and sweet, both green and ripe mandarins are used to make juice.