| FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY |
The pitahaya, an exotic fruit of the cactus family, has a long lineage in the western hemisphere, being mentioned as a popular Aztec fruit in historical documents of the 13th century. The fruit was greatly enjoyed by the Spanish conquerors. Currently Pitahaya is grown, in great part, by small farmers in Southern Mexico and the Central American countries of Nicaragua, Guatemala, Columbia, in South America, has become one of the largest producer of the crop. Production and consumption of the fruit in other parts of the world has long been noted. In Vietnam the pitahaya is known as"Dragon Fruit" and recently the Israelis are experimenting with the fruit in the Negev Desert.
While a yellow variety of pitahaya (Selenicereus Magalanthus) is grown in Columbia, the red variety of the fruit (Hylocereus Undatus) produced in Guatemala and Nicaragua has demonstrated a greater marketing appeal in Europe and, now, in the United States, red pitahaya displays as an attractive and exotic brilliant flaming hue both in the whole fruit and in the pulp. Today, the fruit, averaging a full pound in weight, is mostly consumed in Europe in its fresh form. Presently, the U.S. prevents the importation of fresh pitahaya but the shipment of quick frozen pulp is permitted.
Aside from its unique taste, appearance and fluorescent coloring the pitahaya possess other remarkable attributes. In the producing countries the fruit is used to make candy, juices and jams. The pulp is used to produce alcoholic beverages. Most remarkably, the medicinal qualities of the fruit range from alleviating common stomach problems to its recommendation for diabetics and persons with endocrinic problems.
In a recent study and experiment another important use of the pitahaya has been identified. The results of the study indicate that"...anthocyanins isolated from (edible) fruit and/or plant material may be applied as food coloring matter....the coloring effect of pitahaya fruit may also be explored by using the fruit pulp itself as a food ingredient...It can be concluded from these results that some perspectives can be identified for the technological application of pitahaya either as a coloring component or as a raw material for food coloring production."
Use of Chemicals in Production
In addition to the extensive utilization of organic fertilizers, chemical compounds are applied at different stages of plant growth. Soil fertilizers include 12-30-10 and 12-24-12 in addition to the application of Urea 46%. An organic insecticide, NIM, derived from the fruit of a tree native to India, but now cultivated in Nicaragua, is used to control insects attacking the pithaya plant. The high relative humidity coupled with elevated air temperatures and the frequent rainfall of the tropics increases the incidence of fungus and bacteria problems affecting the pitahaya plant. To control these diseases oxychloride of copper or Dithane is utilized.
In the processing of the pitahaya pulp no chemical agents or preservatives are used. After the conversion of the fruit to pulp concentrate the product is packaged and maintained frozen at -20 Centigrade until its delivery to the national or international markets.
U.S. Pitahaya Marketing
Credit for the technological advances in pitahaya production in Central America is due to the European Economic Community international programs. In 1989 Nicaragua was selected for the development of a project with its main thrust the diversification of agricultural production in an area consisting, as a whole, of poor soils and marginal economic living conditions. As beneficiaries of the program, the small and medium farmer has responded positively with the production of non-traditional crops that have attracted export marketing possibilities.
Fresh pitahaya fruit from Nicaragua is currently being exported to Canada, Holland and Belgium. France has been experimenting with frozen pitahaya pulp as an ingredient of various food and beverage items. Until very recently small shipment of frozen pitahaya have been exported to the U.S. (It is anticipated that the USDA and the Animal and Plant Health Inspection Service will eventually lift the quarantine on the fresh fruit.
The first shipments of frozen pitahaya pulp in California have been initiated by the Sebastopol firms of Manzana Products Incorporated and Solana Gold Organics and Appleseed Farms through the agency of Obregon, Cordova & Associates, Foreign Trade Consultants. Experiments and trials by both processing companies in the introduction of the pitahaya concentrate as a natural ingredient to further enhance the highly regarded reputation of Sonoma County's fruits and berries have been successful. Manzana and Solana plan to market their new line of fruit sauces and beverages with pitahaya through the principal supermarket chains and food distribution channels.
Potential Pitahaya Uses and Applications
1. Coloring food component and/or as a raw material for food color production.
2. Ices, sherbets and fruit bars.
3. Yogurt and dairy product flavoring
4. Hispanic marketing. The large and expanding hispanic population with a remembered appreciation for the flavor and color of pitahaya represents a ready market for the more traditional forms and uses of the fruit: a summer beverage with lemon or lime juice and sugar, candy, jams and jellies.
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