Field preparation follows conventional method. Soil pH is best maintained between 5 and 7.
Transplanting and Plant Spacing
Well-grown rooted cuttings (ramets) 6-8 months old can be transplanted into the field after hardening in the direct sun for several weeks. Generally the transplanting spacing is between 4.0 m x 6.0 m and 5.2 m x 7.6 m.
Guavas thrive in areas with long dry periods and a wide range of rainfall. Adequate moisture is required during vegetative growth for optimum flowering and fruit development. Drip irrigation is being increasingly used in guava production to replenish the daily water loss. Fertigation is carried out in larger orchards.
The objective of pruning is to open up the canopy in order to permit more sunlight which leads to more shoot production and increased yield. Pruning begins at the early stage of the plant growth.
Guava produces varying amount of fruit yield throughout the year in the tropics. Under natural conditions of drought and / or low temperatures followed by irrigation and warm temperatures, there is prolific flowering especially if the trees have shed their leaves.
Weed control is crucial during the first 2-3 years of orchard establishment. Thereafter, the canopy of the trees provides adequate shade to minimize interference by weeds.
all other factors involved in orchard management especially for fruit cycling.
For dessert guavas harvesting is done manually and carefully handled to avoid injury to the fruits.
Grading in guava is size-based.
The fruits are packed carefully in cartons for shipment/transportation to markets.
Over-ripped, bruised, infested and infected fruits attract low market premium. They are therefore culled rather than allowing them to fall and become sources of infection/infestation in the orchard especially the fruit flies.
Guava is generally grown for processing, but in areas free from fruit flies or where fruit bagging is practised, low-acid cultivars can be grown for fresh consumption.
Guava is widely grown throughout the tropics and subtropics and is either consumed fresh or processed. India and Mexico are by far, the largest producers of guava in the world. Guava is an excellent source of ascorbic acid (in the skin), pectin (in the flesh), dietary fiber, vitamin A and Ca.