Sep. 5, 2010
 

 

Harvesting

Harvesting tamarind Tamarinds may be left on the tree for as long as 6 months after maturity so that the moisture content will be reduced to 20% or lower. Fruits for immediate processing are often harvested by pulling the pod away from the stalk which is left with the long, longitudinal fibers attached. In India, harvesters may merely shake the branches to cause mature fruits to fall and they leave the remainder to fall naturally when ripe. Pickers are not allowed to knock the fruits off with poles as this would damage developing leaves and flowers. To keep the fruit intact for marketing fresh, the stalks must be clipped from the branches so as not to damage the shell.

Yield

A mature tree may annually produce 330 to 500 lbs (150-225 kg) of fruits, of which the pulp may constitute 30 to 55%, the shells and fiber, 11 to 30 %, and the seeds, 33 to 40%.
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