How to grow SOURSOP in Uganda

The soursop (Annona muricata) is a deciduous low, erect fruity tree. The sour sop fruit has an inner cream colored, fragrant, juicy, and somewhat fibrous edible flesh.

The fruit contains about 30-200 black to brown seeds.

The tree is commonly known as “Ekitafeli” in Luganda, though it takes up a number of names basing on the country of consumption.

Common Soursop varieties in Uganda

There are no named varieties In Uganda however these are the some of the internationally named varieties;

Bennet

Cuban fibreless

Morada (Brazil)

Soil requirements for growing Soursop trees

Soursop will grow in wide variety of soils from sandy to clay loams, but it prefers deep soil with good aeration.

Good drainage is necessary for good root development, and especially to avoid problems of root diseases.

Soil ph should be ranging between 6.0 to 6.5.

Contact us here to buy Soursop fruits and SourSop Seedlings/cuttings in Uganda

How to Propagate Soursop trees on your farm

Soursop can be propagation both by seed and vegetatively by grafting or air layering.

However seeds should be washed before planting, and when seeds are planted within 30 days from harvesting there is a 90% germination rate in a period of 15-30 days.

How to Plant Soursop in Uganda

Proper planting is one of the important steps in successfully bringing up a sour sop tree.

Cuttings are the easiest and the most satisfactory method of growing “Ekitafeli”. Cuttings preferably from 2yr old trees should be used.

Cut straight twigs 8 to 10 inches at a time when the tree is dormant.

Place the cuttings in a rooting hormone, and then in to a well prepared potting soil.

As usual water to keep the cuttings moist. In 8 to 16 weeks, the cuttings shall have rooted.

At this time, you can plant the sprouted cuttings as individual landscaping shrub or in rows 8 to 10 ft a part for fruit production, or even as wind breaks.

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How best to Harvest your Soursop fruits

The unripe dark green fruit is covered with an inedible skin with spines.

Harvest should be done when the color lightens, and changes to slightly yellowish-green.

At this point the spines shall have softened and the fruit will appear bloated, with segmented margins becoming smooth and less noticeable.

Post harvest consideration should be taken once the fruits are harvested.

This is so because the fruit softens in 4-7 days, and has a shelf life of another 3-5 days.

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About the market for soursop in Africa

Soursop tree is sold through retail as individual fruit at Uganda farmer markets like Nakaseero.

Soursop is a relatively rare fruit in Uganda and this makes its prices a little hyped compared to other fruits on the market.

The pulp is also used to make fruit nectar, smoothies, fruit juice drinks, as well as candies, sorbets, and ice cream flavorings.

The seeds are normally left in the preparation, and removed while consuming, unless a blender is used for processing.

In some countries they use the leaf in tenderizing meat.

Contact us here to buy Soursop fruits and SourSop Seedlings/cuttings in Uganda

Quick tips for planting soursop tree in Uganda

• Like all woody plants you better off starting with cuttings.



• As the cuttings are growing make an effort to clear space meant for Permanente sitting of the tree.



• Alternatively you can purchase the seedling from viable nursery.



• Open up a hole of the same diameter as the seedling root ball.



• Cut the poly bag to release the root area, take care not to damage the roots.



• Insert the root base into the hole and then gently cover with soil.



• Make it a point to spray against insect pests like the scales.

Contact us here to buy Soursop fruits and SourSop Seedlings/cuttings in Uganda

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