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Calamansi fruits
Calamansi fruits undergo a maturation process that typically spans three to four months, from the time the flowers appear until they become fully ripe. When harvesting calamansi, it is crucial to select only ripe fruits, as they are larger and contain more juice when squeezed. Careful attention is given to ensure that unripe fruits are not included in the harvest operations, ensuring a high-quality yield.
Seedlings
Calamansi marcots are propagated through air layering with loamy soil, a method that takes about three months to develop roots. Once the roots are established, the marcots are transplanted into small polybags and kept in a shaded area for approximately two months to develop roots.
“Each fruit was perfectly ripe and had a vibrant, citrusy aroma. The size and color were consistent, indicating a careful selection process. It was evident that great care was taken in harvesting.”
