How To Produce Big Makopa Fruits

These are big fruits of green makopa
at the Talad Thai Market in Thailand.
Only one fruit is retained per cluster
so that the mature fruits are big.

The green wax apple or Makopa being sold at the Talad Thai Market in Thailand are really big compared to fruits that are produced by growers in the Philippines.

In the Philippines, the same variety comes in much smaller sizes. The main reason is that the growers don’t thin their fruits. It is very common that clusters of as many as 7 fruits are produced on the tree. Because many growers don’t remove the excess fruits, the mature fruits are necessarily small.

In Thailand, growers just leave one fruit to develop and mature per cluster. That’s the main reason why the fruits sold in the markets are big.ย 

Another secret in producing fruits that are sweet and crisp is to include trace elements in the fertilizer applied when the fruits are developing. When the fruits are half mature, a high-potash formulation will make the fruits sweeter.

The fruits have to be bagged to protect them from fruitfly damage. The bag could be made of cloth or sheets of paper. At the Teresa Orchard & Nursery in Teresa, Rizal, we use cloth bags.

ย By the way, we visited the Talad Thai Market on February 7, 2013 together with visitors from Iran, Sri Lanka and South American countries who attended the International Field Day at the Simon N. Groot Research Center in Sansai, Chiang Mai, Thailand.

This is a typical cluster of green
makopa in the Philippines. Because
the cluster is not thinned, the fruits
will be small. The recommendation is
to leave just one fruit per cluster.
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