Duhat Production Guide

The Java Plum (Szygium cumini) or Black Plum is a large, evergreen and exotic tree from
the Myrtaceae family. It is popularly known as “Duhat” in the Philippines. Java Plum has
been introduced to many different places where it has been utilized as a fruit producer, as
an ornamental and also for its timber. A fairly fast growing species, it can reach heights
of about 8 to 14 meters or more and can live more than 100 years. Java Plum trees start
flowering from March to April and the fruits develop by May or June. Leaves are broad-
tipped, opposite, shiny and leathery, ellipitic, 6 to 15 cm long. Flowers, small, pinkish, in
clusters, petal arranged to form a cup. Fruit is oval, 1 to 2 cm long, dark purple to black,
fleshy and one-seeded. It has a combination of sweet, mildly sour and astringent flavor and
tends to color the tongue purple. It has a high source in vitamin A and vitamin C.

Java Plum or Duhat fruit can be eaten raw and can be made into tarts, sauces and jams.
Good quality Java Plum juice is excellent for sherbet, syrup and “squash”, an Indian drink.

In the Philippines, Java Plum are an important source of wine, somewhat like Port, and the
distilled liquors, brandy and “jambava” have also been made from the fermented fruit. It
can also be made into Vinegar.

Java Plum seeds are known for the treatment of diabetes, as are the leaves and the juice
from the fruit. The bark is astringent and in decoction is used as a mouthwash and as a
gargle for ulcerations of the mouth.

How to grow Java Plum or Duhat

Climate

The Java Plum tree grows well from sea-level to 6,000 ft (1,800 m) but, above 2,000 ft (600
m) it does not fruit but can be grown for its timber. It develops most luxuriantly in regions
of heavy rainfall, as much as 400 in (1,000 cm) annually. It prospers on river banks and
has been known to withstand prolonged flooding. Yet it is tolerant of drought after it has
made some growth. Dry weather is desirable during the flowering and fruiting periods. It is
sensitive to frost when young but mature trees have been undamaged by brief below-
freezing temperatures.

Soil

Despite its ability to thrive in low, wet areas, the tree does well on higher, well-drained land
whether it be in loam, marl, sand or oolitic limestone.

Propagation

Java Plum seeds lose viability quickly. They are the most common means of dissemination,
are sown during the rainy season in India, and germinate in approximately 2 weeks. Semi-
hardwood cuttings, treated with growth-promoting hormones have given 20% success and
have grown well. Budding onto seedlings of the same species has also been successful.
Veneer-grafting of scions from the spring flush has yielded 31% survivors. The modified
Forkert method of budding may be more feasible. When a small-fruited, seedless variety in
the Philippines was budded onto a seeded stock, the scion produced large fruits, some with
seeds and some without. Approach-grafting and inarching are also practiced in India. Air-
layers treated with 500 ppm indolebutyric acid have rooted well in the spring (60% of them)
but have died in containers in the summer.

Culture

Seedlings grow slowly the first year, rapidly thereafter, and may reach 12 ft. (3.65 m) in 2
years, and begin bearing in 8 to 10 years. Grafted trees bear in 4 to 7 years. No particular
cultural attention seems to be required, apart from frost protection when young and control
measures for insect infestations. In India, organic fertilizer is applied after harvest but
withheld in advance of flowering and fruiting to assure a good crop. If a tree does not bear
heavily, it may be girdled or root-pruned to slow down vegetative growth.

The tree is grown as shade for coffee in India. It is wind-resistant and sometimes is closely
planted in rows as a windbreak. If topped regularly, such plantings form a dense, massive
hedge. Trees are set 20 ft. (6 m) apart in a windbreak; 40 ft (12 m) apart along roadsides
and avenues.
Fruiting Season

The fruit is in season in the Marquesas in April; in the Philippines, from mid-May to mid-
June. In Hawaii, the crop ripens in late summer and fall. Flowering occurs in Java in July
and August and the fruits ripen in September and October. In Ceylon, the tree blooms from
May to August and the fruit is harvested in November and December. The main fruiting
season in India and southern Florida (where the tree blooms principally in February and
March) extends through late May, June and July. Small second crops from late blooms
have been observed in October. Individual trees may habitually bear later than others.

Harvesting and Yield

In India, the fruits are harvested by hand as they ripen and this requires several pickings
over the season. Indian horticulturists have reported a crop of 700 fruits from a 5-year-old
tree. The production of a large tree may be overwhelming to the average homeowner.

Pests and Diseases

In Florida, some Java Plum trees are very susceptible to scale insects. The whitefly,
Dialeurodes eugeniae, is common on jambolans throughout India. Of several insect enemies
in South India, the most troublesome are leaf-eating caterpillars: Carea subtilis,
Chrysocraspeda olearia, Phlegetonia delatrbc, Oenospila flavifuscata, Metanastria hyrtaca,
and Euproctis fraterna. These pests may cause total defoliation. The leafminer, Acrocercops
phaeospora, may be a major problem at times. Idiocerus atkinsoni sucks the sap of
flowering shoots, buds and flower clusters, causing them to fall.

The fruits are attacked by fruit flies (Dacus diversus in India), and are avidly eaten by birds
and four-footed animals (jackals and civets). In Australia, they are a favorite food of the
large bat called “flying fox.”

Diseases recorded as found on the Java Plum by inspectors of the Florida Department of
Agriculture are: black leaf spot (Asterinellapuiggarii); green scurf or algal leaf spot
(Cephaleuros virescens); mushroom root rot (Clitocybe tabescens); anthracnose
(Colletotrichum gloeosporioides); and leaf spot caused by Phyllosticta eugeniae.

Food Uses

Java Plum of good size and quality, having a sweet or sub-acid flavor and a minimum of
astringency, are eaten raw and may be made into tarts, sauces and jam. Astringent fruits
are improved in palatability by soaking them in salt water or pricking them, rubbing them
with a little salt, and letting them stand for an hour. All but decidedly inferior fruits have
been utilized for juice which is much like grape juice. When extracting juice from cooked
java plums, it is recommended that it be allowed to drain out without squeezing the fruit
and it will thus be less astringent. The white-fleshed java plum has adequate pectin and
makes a very stiff jelly unless cooking is brief. The more common purple-fleshed yields
richly colored jelly but is deficient in pectin and requires the addition of a commercial
jelling agent or must be combined with pectin rich fruits such as unripe or sour guavas, or
ketembillas.
In India, the latter is a bottled drink prepared by cooking the crushed fruits, pressing out
the juice, combining it with sugar and water and adding citric acid and sodium benzoate as
a preservative.

Marang Production Guide

Marang, scientifically known as Artocarpus odoratissimus, is a tropical fruit that grows on

tall evergreen trees. It belongs to the same family as other popular fruits like jackfruit and
breadfruit. Marang can be found in various regions of Southeast Asia, including the
Philippines.

The marang fruit has a unique appearance – it’s round with a greenish-brown textured skin
that resembles pine cones. Inside, you’ll find creamy white pulp divided into segments with
large seeds in the center. The texture of the pulp is similar to custard or banana but with a
more complex flavor profile.

Aside from its delicious taste, marang also offers health benefits such as being rich in
vitamins A and C and potassium. Some studies even suggest that marang can help reduce
blood sugar levels.

While relatively unknown compared to other fruits, marang offers plenty of potential for
commercial farming through sustainable agriculture practices. With proper care and
maintenance, farmers can enjoy profitable yields while contributing to environmentally-
friendly practices.

Where Can Marang Find in the Philippines

Marang is a tropical fruit that grows abundantly in the Philippines. This delicious and
nutritious fruit can be found in many parts of the country, particularly in Mindanao where
it is widely cultivated.
One of the best places to find marang is Davao City, which has been dubbed the
“Durian and Marang Capital” of the Philippines. In fact, there are several farms in Davao
City that offer guided tours for visitors who want to experience firsthand how marang
farming works.

Aside from Davao City, other provinces such as Bukidnon, Surigao del Sur, and Agusan del
Norte also cultivate marang. These areas have rich soil and favorable weather conditions
which make them ideal for growing this fruit.

In addition to being available fresh at local markets and supermarkets across these regions,
marang can also be found in various forms such as jams, jellies, or pastries made from its
pulp. There are even specialized stores dedicated solely to selling products made from this
flavorful fruit.

What is Marang Taste Like

Marang is a fruit with a unique taste that cannot be compared to any other fruit. When
ripe, its scent can fill an entire room and lure you in for a bite. Its taste can be described as
sweet and creamy, with hints of vanilla and banana.

The flesh of marang is soft and juicy, similar to durian but without a strong odor. It has
large seeds inside, which are usually removed before eating. The texture of the flesh is
smooth like custard or pudding.

Eating marang can be an experience on its own because it requires some effort to open up
the spiky outer covering and get into the goodness inside. But once you do, it’s worth it!

Many people who have tried Marang say that they love its rich flavor profile since it’s not
too sweet nor sour – just right! If you’re looking for something new to add to your diet or
want to try out exotic fruits from sustainable agriculture practices, then give Marang a try
today!
How to Plant Marang From Seeds

Planting marang from seeds is an easy and cost-effective way to start your own marang
farm. Here are some steps on how to plant marang from seeds.

1. First, choose a healthy and ripe fruit that is free from any deformities or damage. Use a
sharp knife to cut through the thick skin of the fruit and extract the fleshy pulp
containing the seeds.
2. Next, wash off any remaining flesh on the seeds with clean water. Soak them in
lukewarm water for at least 24 hours to help soften their hard outer shell.
3. Prepare a well-draining potting mix by combining equal parts of soil, sand, and compost.
Fill small plastic pots with this mixture up to two-thirds full.
4. Sow one seed per pot about 2 centimeters deep into the soil, making sure that they are
planted vertically with their pointed end facing downwards.
5. Cover each pot with clear plastic wrap or place them inside a propagator box until
germination occurs which usually takes around three weeks.
6. Once new shoots have emerged, remove the coverings and transfer each seedling into
individual larger pots filled with good-quality soil mixed evenly with organic compost.
7. Water sparingly but frequently while keeping your young trees out of direct sunlight
during their first few months of growth so as not to damage its delicate foliage which can
stunt its growth potential if exposed too early under extreme weather conditions such as
high temperatures or strong winds.

How Long Will It Take for Marang to Grow and Bear Fruit?

One of the most common questions that aspiring marang farmers ask is how long it will
take for the fruit to grow and bear fruit. Well, the answer can vary depending on several
factors such as climate, soil condition, and cultivation practices.

Generally speaking, marang trees usually start bearing fruit after five to six years from
seedling. However, some farmers claim that their trees started producing fruits as early as
three years old while others wait up to ten years or more.

To hasten fruit production, proper care and maintenance are crucial during the tree’s
growing period. Marang trees need adequate sunlight exposure and warm temperatures
ranging from 20-30°C. They also require regular watering especially during dry seasons but
without causing waterlogging in overly wet soils.

Aside from these factors, a good pruning technique can help improve yield productivity by
removing weak branches and promoting new growth. Fertilization with organic matter like
compost or manure can also enhance nutrient uptake for healthier tree growth.

Patience is essential when planting marang since it may take several years before you see
your first harvest. Nevertheless, with proper care and management practices in place
coupled with ideal environmental conditions conducive to its growth – your efforts will
eventually pay off once those sweet-smelling fruits ripen on your tree!

Is Marang Farming Profitable?

The answer to this question depends on several factors such as location, market demand,
production costs, etc. However, one thing is for sure: there is a growing interest in exotic
fruits like marang among consumers worldwide.

Marang has a unique taste that appeals to many people who are looking for something new
and exciting. This increased demand could translate into higher prices for farmers who can
produce high-quality fruits consistently.

Moreover, marang trees have a long lifespan and can continue producing fruits for up to 30
years or more. This means that once you establish your plantation properly and maintain it
well over time, you may enjoy a steady income from selling your harvest year after year.

In addition to direct sales of fresh or frozen fruits, there are also opportunities in value-
added products such as jams, jellies, pastries, or drinks made with marang pulp. By
diversifying your product range and exploring different marketing channels (such as online
platforms), you may increase your chances of profitability even further.

While there are risks involved in any agricultural venture including marang farming – the
potential returns could be significant if done right. With sustainable agriculture practices at
the forefront of operations, costs should remain low making profit margins better than
traditional fruit crops

Intercropping with Marang

Intercropping is a farming technique where two or more crops are grown in the same area
at the same time. This method maximizes land use and reduces soil erosion, making it
beneficial for farmers who want to optimize their harvests while minimizing negative
environmental impacts.

Marang trees can be intercropped with other crops such as coconut, banana, and cacao.
These crops benefit from the partial shade provided by marang trees and help improve soil
fertility by fixing nitrogen in the soil.

Coconut trees make excellent companions for marang because they provide additional
income through copra production without competing for space or resources. Similarly,
bananas can complement marang since they grow quickly and do not require much
maintenance.

Cacao plants thrive under partial shade conditions which makes them perfect intercrop
partners for marang that also grows well under these conditions. They both have
complementary needs when it comes to soil composition as well.

Intercropping with Marang increases yield per unit of land while promoting sustainable
agriculture practices that benefit both farmers and nature. This practice enables efficient
utilization of available resources thereby allowing small-scale farmers to increase their
incomes sustainably whilst ensuring food security without sacrificing farmland productivity

Final Thoughts
Marang farming is not just an excellent source of food and income, but it also contributes
to sustainable agriculture. With proper planting techniques, care, and maintenance,
marang trees can bear fruit for up to 30 years.

Whether you plan on growing marang for personal consumption or commercial purposes,
it’s vital to understand the basics of marang farming. By following the tips mentioned above
and seeking guidance from local experts, you too can cultivate healthy Marang trees in your
backyard.

Marang is a delicious tropical fruit that thrives in the Philippines’ warm climate. It has
many health benefits and adds variety to the country’s agricultural landscape. As more
people become aware of its potential as a profitable crop with numerous uses beyond just
eating fresh fruit out-of-hand (such as making jams or using seeds for medicinal purposes),
we may see further growth in this industry in the coming years.

Jackfruit Production Guide

Many people believe that the leaves of the jackfruit tree can cure skin diseases. The bast of
the tree is utilized in making rope and clothing. Cebuanos use the wood of the jackfruit tree
in making excellent guitars and ukeleles, that’s why jackfruit orchards are becoming
increasingly popular in Cebu.

More and more farmers are becoming aware of the versatility of the jackfruit and they are
exploring still other possible uses for it. Aside from food, the jackfruit is also used for
commercial and noncommercial purposes. The fruit, trunk, leaves, and roots can be
utilized for household use or can be processed commercially. The trunk can be used as
lumber or building material. The leaves can be used as medicine, fodder for animals, and
compost. It latex can be used as paste or glue. The seeds can be used as food, for human
consumption, feeds or planting materials while the roots can be used as handle for farm
implements.

Jackfruit grows best in deep, sandy loam to clay loam soils of medium fertility with good
drainage. Fertility of the soils of medium fertility with good drainage. Fertility of the soil
should be considered because of the rapid exhaustion of soil nutrients taken by the plants.
The ideal pH of the soil for jackfruit ranges from 5 to 6.5. Distinct variations have been
observed by the National Seed Industry council in Los Baños, Laguna and the Mandaue
Experiment Station in Cebu city.
Jackfruit Varieties

Several varieties of jackfruit are grown in the Philippines, however, the most important
cultivars are the Sinaba and Tinumbaga.

• Sinaba variety has thick flesh, small seed, and good eating quality.
• Tinumbaga variety has thinner flesh, a stronger aroma, and sweeter taste than Sinaba.

PROPAGATION

Jackfruit is usually propagated by seeds or by asexual propagation. Farmers who propagate

by seeds should select healthy, vigorous, and disease-resistant seeds from productive
mother trees. A sexual propagation can be done by enriching or grafting. Among the
grafting methods, cleft grafting appears to be the most effective as it is able to counter the
devastating effects of a typhoon which usually destroys tall trees. A cleft grafted tree is high
in genetic quality, grows short but strong in stature. It’s branches tend to spread
sidewards.

Plant seeds in seedboxes or tin cans. Clear and clean the field at least one year before
transplanting seedlings to a permanent site. A few weeks before planting, dig holes about
60 to 80 centimeters in diameter and 40 to 50 centimeters deep. When planting, fill holes
with fertile surface soil instead of subsoil dug out of the holes.

Before transplanting, prune-two-thirds of the leaves of the seedlings. Cut leafy brnaches to
prevent excessive moisture loss and take special care when transplanting because the
jackfruit has a delicate root system.

Also, planting distance should be no less than 10 to 12 meters between trees. Remove all
weeds within a radius of one meter around the tree. Prune trees regularly to remove
unnecessary twigs and branches.

FERTILIZATION AND IRRIGATION

Growing seedlings need ample nitrogen fertilizer while bearing trees need regular
applications of phosphorous and potash.
1.) In the absence of soil analysis, apply as basal either manure or compost at the rate of
3kgs per plant or 2 metric tons per hectare. One month after planting, apply 100-150g
ammonium sulfate per tree. After six months, apply an equal amount of 100-150g
ammonium sulfate and towards the end of the rainy season. Organic fertilizer is advisable
to apply around the trees. When trees start bearing fruits and during the start of the rainy
season, apply 1/2kg-2kg complete fertilizer and 200g-300g muriate or potash (0-0-60) per
tree. Every six months thereafter, apply complete fertilizer
at the rate of 1 1/2kg-3kg per tree.

2.) Water requirement is less critical in jackfruit production, however, irrigate the farm
during extreme drought.

WEEDING

Periodic ring weeding and underbrush shall be done every three (3) months.

PRUNING

Prune trees at two (2) years of age. Cut the top of the main stem leaving 2-3 meters above
the ground to regulate the height. Apply fungicide on resulting wounds. Pruning consists of
the removal of small unproductive branches as well as diseased and insect-damaged ones.
Since fruits are usually produced on the trunk and large branches, the removal of
unwanted branches would give more light to the developing fruits.

In Thailand, a uniform system of pruning is followed, that is, by pruning the main trunk
well above the bud union to induce the production of multiple branches close to the
ground. Allow four or main branches to grow to carry the fruits, instead of distributing the
heavy fruits on the main trunk and the smaller over to the side branches. This, system also
opens the center of the tree for better light penetration and air movement.

PEST AND DISEASES

1.) Fruit fly – Like most fruit rrees, jackfruit is vulnerable to fruit fly infestation, a most
destructive pest. The fruit fly lays its eggs under the skin of the fruit and which hatch in 5-
6 days. The larvae work their way into the fruit, eventually causing rot and making it unfit
for market. The larva comes out of the fruit and falls to the ground to pupate in the soil. An
adult lays about 100 eggs in one oviposition.

To control – Wrap fruits with empty cement bags or jute sacks. Spray wrappers with
pesticide to reduce fruit damage.

2.) Twig borer – Borers attack the twigs and cause the affected twigs to dry up. An adult
borer is slight gray in color and about 2 cm long.

To control – Cut off all affected shoots and twigs and destroy them by burning before
spraying the tree with the recommended insecticides with long residual effects. Spraying
showed be done twice a month depending on the degree of infestation.

3.) Another common pest is the Bark borer.

To control – This pest remove the dead branches where it lays its eggs. Spray the
recommended pesticides and bum affected twigs and dead branches.

4.) Jackfruit is also attacked by the Fungal pink disease, especially during the rainy
season.

To prevent its spread, spray plants with sulphur fungicide at least twice a month during
rainy season. Always prune and burn severely affected branches.

HARVESTING

Jackfruit bears fruit at three years old. About 10 fruits can be harvested the first time the
tree bears fruit.

The following are indicators of fruit ripeness:

• when the last leaf on the stalk turns yellow;

• the fruit produces dull, hollow sounds when tapped;
• its well-developed and widely spaced spines yield to moderate pressure.

The time to harvest depends on how the fruit is to be Jackfruitused. If it’s for home
consumption, pick fruit when the rind is soft, emitting an aromatic odor, and when the leaf
nearest the stalk turns yellow. At this stage, the flesh of the fruit is yellow-orange, shiny
and juicy. If you plan to sell the fruit, pick it when mature but still firm and without aroma.
At this stage, the flesh is pale-yellow and crisp.

Take extra care not to damage the fruit. When you cut the penduncle of the fruit with a
sharp knife or sickle, be sure another person wearing hand gloves to protect his hands from
spines will assist. When harvesting from tall trees, place the fruit in a sack to prevent it
from falling to the ground. Tie a rope to the stalk, snap the fruit from the tree, and slowly
lower the bundle to the ground.

Harvesting should be done at mid – morning to late afternoon to reduced latex flow
because, at this time of the day, latex cells are less turgid. This would minimize latex stains
which give the fruit an unsightly appearance. Remove the retained peduncle and unwanted
water sprouts from the trunk after picking the fruit.

When handling the fruit, lay it against a railing with its stalk down to let the latex flow and
coagulate. It is best to transport the fruits in single layers. Always put dried banana leaves
between fruits and spread some on the container to prevent the fruits from getting bruises,
scars, and breaks. Never insert a pointer stick into the fruit’s stem. Many people in the
rural areas believe this technique hastens ripening but this has no basis. A cut on the stem
only serves as an entry point for decay-producing organisms.

The fruit usually weighs from five to 15 kilogram; bigger ones weigh more. Fruit experts or
pomologists grade the fruit according to size: large, at least 20kg; medium, at least 15kg
but no more than 20kg; and small, at least 8kg but not more than 15kg. Another way of
grading jackfruit is according to condition. Grade No. 1 means that the fruit is fairly well-
formed, free from damage by discoloration or scars, cuts, skin breaks, diseases, and
insects. Grade No. 2 means that the fruit has no specific shape, though free from cuts, skin
breaks, insects, and diseases.

Post-harvest operations

1. Remove immature, over-ripe, damaged and misshapen fruits.

2. Grade the remaining fruits according to size as follows:
– Large: weighing 16 kg and above
– Medium: weighing 8 kg to 16 kg
3. Wash fruits using chlorinated water (100 ppm) to remove dirt, latex stains and any field
contamination.
4. Drain fruits properly to remove excess moisture from the surface of the fruit for further
processing or storing.

Packaging and storage of fresh fruits

Graded and washed fruits are packed into plastic containers or bamboo baskets for
storage.
• Freshly harvested ripe fruits can be stored for 4 to 5 days at 25-35ºC.
• Fruits can be kept for 2 to 6 weeks at 11-13ºC and relative humidity of 85-95%,
depending on cultivar and maturity stage.
• Jackfruits stored at temperatures below 12ºC before transfer to higher temperatures show
injury due to chilling. This includes dark-brown discoloration of the skin, pulp browning, a
deterioration in flavour and increased susceptibility to decay.

Ripening

Prior to the pre- or minimal processing, jackfruits should be ripened fully to achieve
optimum aroma, sweetness, taste and eating quality.
• Keep mature jackfruits at 24-27ºC. They will ripen in 3 to 4 days. However, uneven
ripening is a major problem in the natural ripening process, especially for large-sized fruits.
• To achieve more uniform ripening, expose fruits to 50 ppm ethylene for 24 hours at 25ºC.
The fruits ripen 3 to 4 days after the treatment with ethylene gas when kept at room
temperature.
Pre-processing into fruitlets

1. Cut fruits in half lengthwise. Latex may exude from the cut surfaces when extracting the
flesh. Coat hands, knives and work surfaces with vegetable oil to make clean-up easier.
2. Carve out the sticky central core.
3. Scoop out the individual fruitlets (bulbs).
4. Sort bulbs according to the required size, maturity and colour. Only full bulbs, (not half
or partly cut) are recommended for retailing.
5. Cut the end of the bulbs to remove the seeds according to consumers’ preference.
6. Pack fruitlets for storage for direct consumption.

Packaging and storage of jackfruit fruitlets

• Jackfruit bulbs are packed in polythene bags which are heat-sealed or in polypropylene
containers with lids. They can be kept at 2ºC for 3 weeks.
• Maintain the chilled temperature of 2ºC throughout the distribution process to avoid
deterioration.

Pre-processing into pulp

1. Crush de-seeded jackfruit bulbs using a blender.

2. Add 40-45 g of powdered sugar to every 100 g of smashed pulp and mix thoroughly.
3. Dry mixture in a hot air drier at 80-85ºC until moisture content reaches 20-22%.
4. Place pulp in plastic containers and seal.
5. Freeze pulp and store for further processing.

Packaging and storage of pulp

• Pre-processed pulp is packed in polythene bags or in plastic containers. It can be kept for
more than one year when stored at -20 – -22ºC.

Black Pepper Production Guide

Black Pepper – (Piper nigrum Linn) is a viny perrenial plant producing berry-like and
aromatic pungent fruits. It is locally known as “pamienta” or “paminta” which belongs to
Family Piperaceae. Leaves are thick, green with ovate shape. Flowers are white and minute
which produce fruits borne on short, hanging spikes 4 t0 12 cm. long. Berry-like fruits are
green when unripe and become red at maturity.
Dried ripe berries become black and wrinkled constituting black pepper. Black pepper yield
both black and white pepper. Black pepper is made by drying ripe or unripe fruits under the
sun; white pepper by soaking, treating and removing outer skin of berry before drying.
Peppercorn is marketed whole or ground. Black pepper is used as a seasoning in food
preparation to enhance food acceptability. Essential oils cleoresions extracted from black
pepper are used in the preparation of piperazine elixir, a drug formulation for removal of
round-worms in intestinal tract of human beings.
Varieties of black pepper are classified according to their respective source of origin, most
common are Batangas, Laguna, Quezon, Davao, Zamboanga or Basilan black pepper.
SOIL AND CLIMATE
Black pepper grows in almost all types of soil. However, it thrives well in loose, well-drained
soil. It is best suited under humid climate with rainfall of 100 to 250 cm and in an elevation
of 350 meters above sea level.
CULTURE
Seedbedding
Propagation of black pepper cuttings is prepared in seedbeds like vegetable crops. Till soil
with garden hoe and reduce soil to very fine tilt. As soil is pulverized, add fine river sand to
make bed more porous. Incorporate compost to make it more fertile. Drench seedbed with
Captan spray solution at a concentration of 5 level tablespoonfuls Captan per gallon of water.
Apply solution at the rate of one petroleum canful per 5 square meters of bed.
Propagation
Black pepper is propagated by sowing seed, marcotting and by stem cutting. Of the three
methods, stem cutting is generally employed using both terminal stem and
lateral branches. Select planting materials from high yielding hermaphrodite mother plant.
Divide stem into cuttings each with 3-5 internodes and cuttings are rooted in sandy seedbed
under shade. Insert cutting at 45degree angle 15 centimeters apart each way. When cutting
has developed 4-7 new leaves, then it is ready for transplanting in the field.
In marcotting method, secure black pepper branches on 1/2 inch wide bamboo pegs and cut
each of them at fourth node from top of cacao or mabolo leaf filled with clean garden soil or
moist sphagnum moss. If plastic sheet is available, cut into, convenient pieces and use for
enclosing soil or moss and tie both ends with string or vegetable tying material. In 3-4 weeks,
each marcot can be separated from mother plant and set in the field.
Land Preparation
For backyard planting select well-drained area and divide into equal areas of 2 x 2 square
meter lots. To each corner of these lots, dig holes 60 cm sq about 40 cm deep, separate topsoil
from subsoil. At center of hole, plant “kakawate” post 4 cm in diameter and 2 meters long for
pepper vines to climb on as they grow. Fill up holes with 50-50 mixture of compost and
topsoil. For large scale planting whether in cultivated or newly opened land, choose rolling
area to have good drainage For newly opened area, other crops may be planted first for at
least 3 years to free it from decaying tree stumps which may be sources of diseases. After 3
years, prepare land as backyard planting.
TRANSPLANTING
Transplant black pepper at the start of rainy season, 800 cm apart from the post with
seedlings opposite each other. Around 3,200 seedlings are needed per hectare. It starts to
bear fruits three years after planting. Open space can be utilized for planting short-lived
catch crops such as snapbeans, ginger, hot and sweet pepper at a distance of one meter away
from black pepper rows.>
MANAGEMENT
Black pepper needs weeding, mulching and pruning. When seedling reaches one or two feet
high, nip off the top growing vine to induce more branching. Prune old and
unproductive branches and crowding laterals.
Farmers engaged in black pepper farming do not usually use extensive commercial fertilizers,
but to ensure abundant harvest, apply the following rates:
Plant Age Rate
6 months old 100 grams of 14-14-14
1 year 220 grams of 14-14-14
2 years 500-700 grams of 14-14-14
*Add compost to each hill every 2 to 3 months.
CONTROL OF PESTS AND DISEASES
Common pests are leafhoppers, root grubs, and African snails. Control leafhoppers by
spraying with either Sevin or Malathion at the rate of one level tablespoonful per gallon of
water. Drench hill with Aldrin spray at a concentration of on tablespoonful per gallon of water
to control grubs. Collect snails and use them as fertilizer or poison with baits obtained at
BPI.
Black pepper, when properly planted, is not prone to any seriouse diseases outbreak.
HARVESTING
Peppercorn (berry-like fruit) matures in 5 to 6 months. The whole spike is ready for picking
when:
– peppercorn in a spike turns cherry-red
– peppercorn turns from dark green to shiny yellowish green
– peppercorn has brownish cotyledon when pinched.
Harvest during sunny days. Open basket or sack used as container is tied to the waist of
harvester. He twirls the spike with one hand while he holds the peduncle with the other hand.
DRYING
There are two ways of drying black pepper to yield two types of black pepper: the black
peppercorn and the white pepper. Black peppercorn is black pepper dried under the sun or
solar radiation to 12 % moisture content. Spread peppercorn on mat and remove spike, then
peppercorn is winnowed, cleaned and stored in sacks. To produce white pepper, remove ripe
berries from spikes, place in bags and soak in running water 1 to 2 weeks to soften skin.
Remove skin by hands or by treading on berries with the feet. Wash and dry immediately.

Cited Reference:

 https://agraryo.com/agriculture/marang-farming-how-to-plant-and-grow-marang/
 https://businessdiary.com.ph/4294/jackfruit-production-
guide/#:~:text=Jackfruit%20grows%20best%20in%20deep,nutrients%20taken%20by
%20the%20plants.
 https://www.pinoy-entrepreneur.com/2010/06/26/java-plum-or-duhat-production/
 https://businessdiary.com.ph/2614/black-pepper-production-guide/