Guava

Guava (Psidium guajava Linn) is a tropical fruit that thrives in sub-tropical climates. It’s also known as the “Apple of the Tropics.” It is one of India’s most common and valuable fruits, ranking fifth in terms of area and production after mango, citrus, banana, and apple.

Guava is a hardy fruit that bears a lot of fruit and is very profitable. Fruit growers like it because of its broad adaptability and higher return per unit area. Guava is a fruit that is grown in kitchen gardens, near well and tube-well premises, and on a commercial scale all over the world.

Guava is a Central American fruit that seems to have spread from Mexico to Peru. It is thought to have arrived in India in the early 17th century. Guava is grown commercially in Mexico, Peru, Egypt, India, South Africa, the United States, Algeria, Brazil, Columbia, and the West Indies, among other places.

India leads the world in guava production, led by Pakistan. Thailand, Indonesia, China, Mexico, Brazil, the Philippines, Bangladesh, and Nigeria are among the other countries that produce guava.

Guava covers 2.20 lakh hectares in India and produces 25.10 lakh tonnes annually, accounting for 3.33 percent of both area and volume. Maharashtra produces the most guava (12.8 percent), followed by Madhya Pradesh (10.2 percent), Uttar Pradesh (10.0 percent), and Bihar (9.76 percent), while Uttar Pradesh produces the best quality guava.

The Allahabad district is known for producing the best guava in the country and the world. Guava is grown extensively in India, especially in Maharashtra, Bihar, Madhya Pradesh, Chhattisgarh, Uttar Pradesh, Odisha, West Bengal, Gujarat, Andhra Pradesh, Punjab, Tamil Nadu, Karnataka, and Assam.

Guava is grown in Punjab on a large scale in the district. After citrus, it is the second most common crop. The state’s total area is 8072 hectares. In comparison, the annual production is 177570 tonnes. Guava is grown in the districts of Patiala, Ludhiana, Sangrur, SAS Nagar, Ferozepur, Jalandhar, Muktsar, Bathinda, Ropar, and Amritsar.

Guava is high in vitamins C, A, and B2 (riboflavin), as well as minerals like calcium, phosphorus, and iron. Guava fruit has four to five times the vitamin C content of citrus fruits. Fruit from the winter season is thought to be of higher quality than fruit from the rainy season. Sardar guava has 13.29 percent total soluble solids, 0.33 percent acidity, 4.64 percent reducing sugars, 7.87 percent total sugars, 1.11 percent starch, 200-300 mg/100 g ascorbic acid, and 1.15 percent pectin in its mature fruit (winter season). In the winter crop, the ratio is 40:1. correspondingly This ratio is 58:1 in the rainy season and 40:1 in the winter season in Lucknow-49.

Guava fruits are used to make juice, jelly, jellies, and a variety of other dishes. Sugar syrup can be used to preserve the fruit. Guava leaves have traditionally been used to treat diarrhea. Guava fruit is high in antioxidants and has been shown to lower systolic blood pressure.