(Agraria.pe) Quince fruit (“membrillo”) was brought to Peru by the spaniards and fructified in diverse provinces of Lima such as Cajatambo, Oyon, Huaral, Huarochiri, Yauyos, and the regions of Arequipa and Tacna.
William Daga, specialist of Sierra y Selva Exportadora, says this fruit if oftend used as a pettern to plant apples. Nowadays it produces an average of 15 to 20 tons per hectare. In wholesale markets it can cost three soles per kilogram and 60 to 70 soles the box of 20 kilograms. It´s mostly used for consumption as dry fruit, bakery and néctar.
This fruit can grow in very hard soils but need good treatment after harvest since any tiny hit could damage it and darken it, so it must be well handled since its natural fluff on the skin wont protect it much.
According to William Daga, in the district of Lahuaytambo (Huarochiri) avobe 2400 or 2500 meters over sea level, people can find “the best quince fruit in the world”, charaterized by its delicious strong smell and flavor as well as by its yellow pulp. He hopes the mayor of the district take his advice to work an appellation of origin for this specific fruit.
For now, despite of the internal market, the fruit is exported to Ecuador and Bolivia, but it certeanly has the potential for expansion considering its contento of phosphorus, potassium and magnesium, which makes it ideal for people with hypertension.
Original version in spanish:
https://www.agraria.pe/noticias/peru-puede-ser-la-meca-del-membrillo-20724
