Production, Post-Harvest and Marketing of Kaffir Lime (Citrus hystrix DC) In Tulungagung, Indonesia

Abstract

Kaffir lime (Citrus hystrix DC) is one of the Citrus species that is popular as food spices in Indonesia. This study was aimed at describing the production system, post-harvest handling, marketing and evaluating the product variation of kaffir lime cultivated in the Tulungagung district, East Java Province, Indonesia. Data was collected through a survey by interviewing kaffir lime farmers, distributors and customers in June 2018. Kaffir lime is cultivated by local farmers using traditional and conventional agriculture practices. The farmer used good quality seedlings as planting materials and applies animal manure or compost to the trees. Kaffir lime is grown on rain-fed land; fertilizers and pesticides are applied sparingly. The kaffir lime leaves could be harvested twice a year in different seasons. Better leaf quality can be obtained during the rainy seasons. The leaf production per tree is estimated at about 100 gram per plant per season. Post-harvest handling involved sorting, packing and marketing without any cooling treatment. The standard gate price of kaffir lime leaf in June 2019 was IDR 6,000-7,000, IDR 9,000-10,000 at the collector level, IDR 11,000-12,000 at wholesaler, and IDR 14,000-16,000 at small retailers. Leaves were distributed to traditional market in Tulungagung, neighbouring districts such as Kediri, Trenggalek and Blitar, and also to capital cities such Jakarta. The main product of kaffir lime is the fresh leaf for food seasoning and as a raw material to produce essential oil and dry leaf powder. The stems have been used for fuel in home industries. The fruits of kaffir lime are rarely found in the market and have great potentials for essential oil production and recently, a promising commodity for export.

Agronomical and Physiological Characters of Kaffir Lime (Citrus hystrixDC) Seedling under Artificial Shading and Pruning

“…Unlike the root, leaf and stem are two important commercialized parts of kaffir lime agribusiness in Indonesia. The leaf is mostly sold as cooking spices at a price of IDR 20,000 kg -1 , while the stem is a post-harvest by-product that is bought by essential oil refineries as fuelwood at a price of IDR 1,000 kg -1 (Budiarto et al, 2019). The productivities of leaf and stem could be estimated by multiplying the individual yield with the number of plant population per ha (40,000 plants with a planting distance for about 50x50 cm).…”

“…Although the kaffir lime is not as popular as mandarin, oranges or pummelo, it still has a commercial value to be developed worldwide, because its fragrant leaves can be commercialized as spices and essential oils (Toawatana et al, 2006;Khoe and Mi, 2015;Budiarto, 2018;Budiarto et al, 2019). Various potential of kaffir lime utilization should be followed with efforts to develop plant production.…”

Morphological evaluation and determination keys of 21 citrus genotypes at seedling stage

“…It was widely used to flavor dishes in most Asian nations, including Indonesia (Khoe and Mi 2015;Budiarto et al 2019b). In addition to food spices, the pleasant fragrance leaves of C. hystrix could be used for essential oil production (Budiarto et al 2019b;2019b). Other genotypes such as C. x limon, and C. x limonia also had mild aroma, even though they were not as popular as C. hystrix.…”

Techniques for essential oil extraction from kaffir lime and its application in health care products—A review

“…It belongs to the family Rutaceae. Thailand holds the leading position for the production and distribution of kaffir lime in international market 1 . The fruits and leaves are commonly used for culinary purpose as a flavoring agent in Asian cuisines.…”