The

Lemon

Subsector

Outcome 2
 Calamansi (spelled kalamansi in native Tagalog
orthography) a citrus fruit tree also known as
Citrofortunella microcarpa or calamondin is a small,
very round citrus fruit that's ubiquitous in the
Philippines. The fruits are often used when the thin
rind is still green on the outside, and that is the color
associated with it. Like most other citrus trees,
calamansi grows readily from seed. Prized for its fruit
and ornamental value, calamansi is one of the most
important citrus species in the Philippines. Its
potential lies in its varied uses. Once familiarity of
the fruit is established in other countries, the scope for increasing export and production is large.

Description
The 1calamansi tree is evergreen and small, attaining a height of 2-7.5 m at maturity. Its broadly egg-
shaped leaves are dark green above and pale green
below. The small, white fragment flowers are grouped
in clusters. The calamansi fruit is round, with greenish
yellow to orange skin which can be easily peeled. There
are six to ten segments in a fruit with an orange
colored, very acidic juice and each fruit has 4-11 seeds.

Variety
The calamansi seed produces plants which originate
mainly from the mother tissues giving rise to seedlings
which have the same characteristics as the mother tree. For this reason, the calamansi trees in the
country are believed to belong to only one variety.

Uses
Due to its varied uses, the calamansi is grown on a large-scale in the country. The fruit is commercially
processed into bottled concentrate, as a ready-to-drink juice in tetra packs, and as a marmalade. The
juice is also very popular as a flavor enhancer for native dishes. As a cleanser and hygienic substance, it
can be a stain remover, body deodorant, skin bleach, and hair shampoo.

Calamansi can be used for medicinal purposes. Rubbing the juice on insect bites eliminates itching and
irritation. It is taken orally as cough remedy, as a laxative to loosen the bowels, and is combined with
pepper to expel phlegm. The roots are used for treatment at childbirth and leaves to cure gas pains.
Calamansi is also popular as a potted ornamental plant.

1
http://businessdiary.com.ph/4343/calamansi-production-guide, Philippine Council for Agriculture
Harvesting and Post-Harvest handling
The calamansi fruit has an average diameter of 25 - 35 mm and can be produced year - round. Peak
season is between the months of July and October, while lean season is from November to May.
Farmers harvest and sell the fruits in its unripe, green form.
2
A three-year-old calamansi tree produces an average 20 t of fruit/ha per year.

Harvest fruits by hand or by clipping with shears.

Pack calamansi fruit in kaings or bamboo baskets lined with banana leaf sheaths or newspaper.

Status of Subsector in the Project Area

In Eastern Samar, only 4 municipalities recorded to producing Calamansi these municipalities are; 3Gen.
Mc Arthur(500kgs), Guiuan(4850 kgs), San Julian(715 kgs) and San Policarpo (20 000 kgs).

In Guiuan, calamansi production is present in the five barangays in Homonhon Island namely, Bitaugan
(55 farmers involve), Casuguran, Habag, Culasi and Pagbabangnan.

Figure 1. shows the supply chain of calamansi from farmers to consumers

Vendors in the Sari-sari stores

Middle Man
public Market (1 php/pc),
C
Php 80-
F O
100/100pcs Restaurants,
A N
eateries, canteens
R S
M U
E M
R E
S R
Islands Best Consolidator, canteens, S
Processor - bakeries, pharmacy,
70/100pcs eatery, tourism center
From the farmers, they sell it to the processor for 470 pesos per 100 pcs of calamansi.

Value Addition
The calamansi fruit is rich in Vitamin C. The pulp of the fruit tastes sour, and has been processed into
purees, juices, concentrates and syrups. The juice of the fruit is extracted as a juice drink or marmalade,

2
http://businessdiary.com.ph/4343/calamansi-production-guide, Philippine Council for Agriculture
3
2016 HVDC Production Yield(kgs) Office of the Provincial Agricultural Services, Borongan City
4
Price is according to Islands Best, a calamansi processor directly buying from farmers
condiment or dip sauce, meat & fish tenderizer, which makes it basically a part of everyday cooking.
Juice extraction may be done manually by cutting the fruit open and squeezing out the juice, or by using
a mechanical juice extractor. Honey is commonly added into the extract as a sweetener and stabilizer.
Sweetened calamansi juice is a very popular beverage in the Philippines.

Presence of Processor and Status

Presently, a family owned business with four paid employees is into calamansi processing and is
operating in Guiuan for around 7 years called, Islands Best. Their products are calamansi concentrate,
juice and a newly introduced product calamansi jelly. Their skills and capacities were honed through the
trainings attended from the Department of Science and Technology (DOST) and the Department of
Trade and Industry (DTI) and their experiences in the business.

Moreover, due to the loan granted by DOST, they were able to acquire additional processing equipment
like juice extractor and a cooling system. The business has a total asset of 1 million pesos including the
processing facility and tricycle used for delivery.

Islands Best is producing calamansi concentrate, calamansi juice and jelly. Figure 1 shows the supply
chain of processed calamansi from Islands Best to consumers.

Robinsons
(Calamansi Concentrate) Coles Pinoy Supermarkets
Sweet Treats CONSUMERS
ISLANDS BEST
500ml 110php 150 php-500ml Other
200 php 750 supermarkets in
750ml 170 php Manila
ml

Fig. 2. Supply chain of calamansi concentrate

Product Unit price(php) Quantity(bottle) Frequency(monthly) Total(php)

Calamansi 110 480 2 105,600
concentrate 500 ml
Calamansi 170 400 2 136,000
concentrate 750 ml
Total 880 241 600
Total = Php 241, 600

Table 1. Monthly demand of concentrate from Coles Treats Pinoy Sweets, Manila.

A demand for the ready to drink juice in the local market has started. Islands Best is currently supplying
calamansi juice to 5 schools with in Guiuan, 2 bakeries, 1 pharmacy and 1 eatery. Figure 2 illustrates the
supply chain of ready to drink calamansi juice.
Figure 3.
School Canteens
(5)
15 php
C
O
Bakeries N
Ready to drink (2)
Calamansi Juice S
15 php
U
ISLANDS BEST M
Pharmacy
330 ml 12 php E
(1)
15 php R
S
Eatery
(1)
15 php

Table 2. Demand for ready to drink calamansi juice in some of its distribution point

Store/Establishment Quantity(bottle) Unit Price(php) Frequency(monthly) Total

5
Quality Bread 240 12 4 11,520
Bakery Branch 1
Quality Bread 80 12 4 3840
Bakery Branch 2
Pharmacia Joy 80 12 4 3840
Salazar
Silogan 320 12 4 15,360
Eastern Samar State 30 12 4 1440
University 6
Total 750 36 000

5
Prices and quantities from Fig. 1, Table 1, Fig. 2, Fig. 3 and Table 2 are according to the interview of Islands best
and store owners
6
Unable to include other 4 school canteens, classes are still off
 Calamansi
jelly

Islands Tourism Center

Consumers
Best 120php/canister
100 php/
canister

Fig. 4

On the other hand, the calamansi jelly is produced only every 4 months in a year due to high demand of
seeds to use as raw material in producing jelly.

Store/Establishment Quantity(canister 500g) Unit Price(php) Frequency(yearly) Total

Tourism Center 20 100 4 8000
Total 20 Php 8000
Table 3.

This shows that the demand for Calamansi concentrate and juices is starting in local and in the cities.
Islands Best has an average total sales of Php 285, 600 monthly. In addition, there is no identified
competitor within Eastern Samar processing calamansi.

Opportunities and recommendations

Islands Best succeeded its objective in promoting its product and expanding its distribution point to
Manila. Increasing demand from its products and developing other products such as jelly is continuing.
These surviving success should be benefited by both the processor and the calamansi farmers.

Since these initial findings still lack substantial data that can be utilized in identifying opportunities and
benefits for a win-win situation with in the value chain of the calamansi subsector, the following
recommendations are suggested.

1. From the farmers level, an assessment should be conducted to identify the following:
a. Skills and capacities of farmers in calamansi production and management
b. Access to technical know-how, quality and affordable seedlings and fertilizers
c. Access to finance, crop insurance and market (pls include pricing and logistics).
d. Assess other calamansi producing municipalities in Eastern Samar.
e. Number of farmers involve and how much it contributes to the income of the household.
2. From the processors side, explore additional distribution points like Novo, Prince, other school
canteens with in Eastern Samar, product enhancement, FDA certifications, marketing agreement
between Coles Pinot Sweet Treats, Borongan Uptown mall and other establishments in
Borongan City. Reducing also the costs to lessen the price of the product.

Lastly, calamansi has been a source of income to the farmers in some municipalities and this can also be
promoted to other famers, this can also go along with cacao in their farms.