Lime value chain

Producers source budded lime trees on disease tolerant rootstock selected for Phytophthora resistance and fruit quality. Citrus nursery certification and clean budwood programmes ensure planting material is free from citrus greening and tristeza virus.

Lime orchards require frost free subtropical climates with consistent irrigation and balanced micronutrient programmes. Acid content maintenance through harvest timing rather than colour break determines juice quality for both fresh and beverage markets.

Limes are hand picked when deep green with firm flesh, before any colour break to yellow occurs. Clip harvesting with sanitised tools and careful placement in padded bins prevents rind oil release and oleocellosis damage that causes brown spotting.

Fruit is washed with chlorinated water, waxed for shelf life extension and graded by size on electronic sizers. Waxing and fungicide application protect against green and blue mould that are the primary post harvest decay pathogens for citrus.

Off grade limes are juiced for concentrate or pressed for lime essential oil used in beverages, cosmetics and cleaning products. Lime juice concentrate serves the fast growing cocktail, beverage and food manufacturing sectors with year round demand.

Fresh limes are distributed to retail, hospitality and wholesale channels with growing demand driven by international cuisine popularity. Export markets require phytosanitary compliance and citrus black spot free protocols for market entry to the European Union.