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Philippine Daily
Inquirer, Agriculture/Environment |
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Lanzones for all
seasons - Thai variety is 'longkong' good
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| by Ramon Ma.
Epino |
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Lanzones can be made to bear fruits in five years
after planting. In less time even, if double
root-stocked. With the introduction from Thailand
and Malaysia of grafted longkong lanzones, this is
very possible. Compared with the seed propagation -
as is the usual practice - of the local Paete
variety which bears fruits in 15 to 20 years,
longkong is a winner many times over.
Longkong lanzones from Thailand and Malaysia are
promising export commodities. Foreign markets have
been developed for the fruits. Oversupply is no
problem as harvest season in the Philippines is
different from those of the two other longkong
producing countries.
The eating quality of the fruits produced from
Mindanao, the Visayas and Luzon can compete
favorably with those harvested in Thailand and
Malaysia. In fact, longkong from Mindanao is being
sold in Metro Manila fruit stands as imported
lanzones from Thailand. |
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Longkong fruits are in compact bunches - some are seedless
and others have very small seeds and latex-free. Its taste
borders on a delicate blend of a very light hint of sourness
and hearty sweetish tingle.
In Metro Manila, Mindanao longkong sells for P250 a
kilo wholesale. It retails at P350 per kilo up to P600 per
kilo when supply cannot meet the demand. In comparison,
local Paete lanzones fetch only a wholesale price of P40 per
kilo and retail prices from P60 to P80 per kilo.
Pomologist Bernie Dizon, who has gone through a number
of successful experiences in growing longkong topworked over
Paete or Jolo varieties of lanzones, says longkong can grow
well and fruit abundantly under local conditions.
Longkong is propagated by grafting its scions into the
rootstocks of local Paete and Jolo lanzones varieties which
have sour fruits and big shades but with extremely good root
system. To enhance growth of longkong make double root
stock. Existing seedlings of Paete and Jolo lanzones can be
transformed into longkong by topworking.
Here's how topworking is done. Inarch longkong on local
seedlings by slicing one-third of the longkong's
pencil-sized stem; the slice should be three inches long.
Then make a wound up to the cambium layer on the trunk of
the ordinary lanzones seedlings; make sure it will fit the
sliced stem of grafted longkong.
Tie the longkong scion and the Paete (or Jolo) root
stock with straw. Cover the whole three-inch wound with the
tying straw.
Every month, thereafter, cut one-fourth of the top
portion of the local variety rootstock. Do this up to the
fourth month; by then, the cut will be where the longkong is
inarched. Paint the rootstock with latex or enamel paint to
seal the wound and prevent die-back.
After two years, the crown of longkong will be bigger
than the crown of the native rootstock. The vertical
branches of longkong will be as big as the trunk of the
native variety (Paete or Jolo) and ready to bear fruits.
Another method of topworking is done on a big Paete
lanzones tree 20 years old or older. One of the watersprouts
or sideshoots that grow on the trunk should be grafted or
inarched with longkong scion. These unnecessary nonfruiting
branches can be made to bear fruits with the grafting of
longkong scion which will grow in big branches and bear
longkong fruits in two years.
To avoid buying fake longkong seedlings, take note of
the following information.
Longkong leaves and Paete leaves look similar in form.
A longkong leaf is tasteless while of Paete or Jolo has
bitter taste like bitter gourd (ampalaya) when chewed.
Fertilize the new trees with 17-0-17 and 0-0-60 (N-P-K)
at the rate of one kilo per 10-kilo fruit. Last application
should be at least two months before ripening or two months
after emergence of the flowers. |
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