Soursop farming in Kenya is emerging as one of the unique and most profitable agribusiness sectors, thanks to the rising demand occasioned by increasing awareness of the health benefits of the fruit, locally known as Matomoko. Soursop, scientifically known as Annona Muricata is a tropical evergreen tree that produces fruit with a prickly yellow-green skin.
Soursop Farming in Kenya: More farmers coming on board as awareness increases |
Interestingly, all the parts of the Tomoko tree, from the roots to the leaves are edible or have medicinal value. It is a fast-growing tree that starts producing fruit in the second year. The soursop fruit is sold in some of the major markets in Kenyan towns and cities including; Ngara Market, City Market, and Wakulima Market.
Soursop pulp, leaves, peels, and seeds are rich in
phenolic compounds that give the fruit numerous health benefits which makes
them potential sources for the extraction of bioactive compounds that can be
used in the pharmaceutical, cosmetic, and food industrial sectors. These
compounds attribute functionality and value to products developed with soursop
by-products.
Soursop farming in Kenya is currently done by small pockets of farmers in central and western Kenya but more and more farmers are starting to venture into its production at the Coast, Nyanza and Eastern regions. By the way, soursop (Annona Muricata) is often mistaken for custard apple (Annona Reticulata). Both types are actually indistinguishably called matomoko in most parts of Kenya. They belong to the same family- Annona, but they are two different fruits.
Please also read: Soursop Farming in Kenya
Ideal Climatic Conditions for Soursop Farming in Kenya
The ideal regions for soursop farming include
areas such as the coastal region, parts of Eastern and Nyanza, and the
Lake Victoria basin. These are areas that experience the required temperatures,
which range between 21 and 30 degrees Celsius, with minimal temperature
fluctuations.
Soils
Soursop grows in a wide array of soils as long as the soil
is well drained. A soil PH of between 5 and 6.5 is ideal. The soursop tree is
small in size and may serve as an intercrop between large fruit trees.
Soursop trees prefer warm and humid conditions to
thrive, they are very susceptible to low temperatures. The tree will require
adequate fertilizing of which we recommend organic compost and mulching using
organic material. Young trees can be supported using bamboo sticks.
Soursop Propagation
Soursop can be propagated through seeds or
a vegetative method such as grafting.
When propagating from
seed, select seeds from healthy, disease-free fruits and plant them. Plant
well developed seedlings and ensure they are mulched to suppress weeds and to
improve moisture retention in the soil.
You can sow the seeds in nursery beds or
directly into polybags that are filled with rich soil. The seeds take 20-30
days to germinate. The seedlings can then be transplanted after 6-months, once
they are about 30-40cm tall.
When propagating from grafting, a soursop scion from a healthy, mature plant is grafted on to a compatible rootstock.
Soursop Tree Seedlings for sale at Richfarm Kenya |
Soursop Tree Establishment
It is advisable to transplant your soursop
seedlings at the beginning of the rainy season. Soursop trees require adequate
spacing to ensure proper air circulation and sunlight penetration and we
therefore recommend a spacing of 5metres between trees and 5metres between
rows. This results in a planting density of around 160 trees in an acre. The
planting holes should be 60cm deep and 60cm wide to ensure the roots of your
plants have enough space for establishment.
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Water Requirements
Young soursop trees should be watered
regularly, especially during dry periods. Established trees can tolerate
drought but benefit from supplemental irrigation during flowering and fruit
development. Drip irrigation systems are ideal, as they conserve water while
ensuring adequate moisture levels in the soil.
Fertilizer
Regular fertilizer application is key to a
productive soursop orchard. Organic compost, well-rotted manure, or
commercially available fertilizers rich in Nitrogen, Phosphorus, and Potassium
should be applied.
Yield
The tree starts to flower and eventually fruit in the third year, fruits are harvested when they are fully developed but still green. On maturity fruit may emerge anywhere on the tree or trunk, branches or twigs. Thereafter it takes 2-4 days to ripen. A single tree can produce 60-70 fruits in a year.
Pests and Diseases
There are various pest and diseases that attack the
soursop tree. Locally it is more vulnerable to the fruit flies, mealy bugs,
scale insects and aphids.
Management
Plant disease free seedlings and monitor your plants
for any pests and diseases. Neem oil or organic pesticides can be used to
control pests.
Diseases
Soursop fruit tree diseases such as anthracnose and
root rot may also occur, especially in poorly drained soils.
Management
You should ensure proper sanitation, regular pruning,
and use of fungicides where necessary. In case of any attacks consult your
extension officer; we do also assist farmers by offering them professional
advice concerning the same.
Harvesting
Harvesting is usually done manually by cutting the fruit from the stem using something sharp to avoid bruising. The fruit should be handled with care when harvesting to avoid bruising it. After harvest prune slightly as you eliminate dead wood.
Soursop may be directly consumed when ripe or processed into ice cream, syrup, smoothies, juice, pulp etc. The fruit has a white fleshy and fibrous pulp with a sweet sour flavor and is rich in vitamin B and C. The fruits are highly perishable and should be consumed, sold or processed within 3-5 days after harvesting. For extended shelf life, soursop can be processed into juices, purees, or frozen for export.
Market
Soursop is a highly nutritious fruit, rich
in vitamins, antioxidants, and dietary fiber. It has a unique sweet-sour flavor
and is used in making fresh juices, smoothies, ice cream, and desserts. Soursop
has also gained popularity for its medicinal properties, particularly in
alternative medicine where it is believed to have anti-cancer,
anti-inflammatory, and anti-parasitic properties.
In Kenya, there is growing demand for
soursop in local markets, especially in health-conscious urban centers such as
Nairobi and Mombasa.
Soursop is considered a super food due to
its high Vitamin C content and it’s rich antioxidant properties. Kenya has the
potential to tap into the growing international market particularly in Europe,
Middle East and North America, where demand for exotic fruit is high. Exporting
processed soursop products, such as juice and pulp, offers additional revenue
streams for Kenyan farmers.
- Cost per seedling - ksh.350
- Seedlings per acre - 160 trees
- Spacing - 5m by 5m
- Fruit price - 200 per kg locally
- Yield - 60-70 fruits per tree annually
- Common pests - mealy bugs, aphids, fruit flies, scale insects
- Common diseases - Root rot, Anthracnose
- Lifespan - Perennial
Frequently Asked Questions
- What are economic uses of soursop
- Which are the ideal places to plant soursop trees?
- How long does a soursop tree take to grow?
- Is soursop fruit farming very profitable?
- How is the market for the soursop fruit locally?
- What are the nutritional benefits of soursop fruit?
- What are the ideal climatic conditions for soursop fruit farming in Kenya?