This archive report was first published on 25 December 2021.
Gateway to fruitful farming of custard apples ¶
Published on December 25, 2021
Custard apple is a subtropical deciduous woody shrub that thrives in moderate and well-distributed rainfall, and can be grown under irrigation in dry areas. It is locally known as 'tomatomoko' in Kenya.
The fruit is lumpy-skinned with a soft sweet pulp rich in carbohydrates, vitamins A and C. It can be consumed when ripe or used in ice creams or desserts.
Compared to soursop, custard apple is more common in Kenya. Varieties that perform well in Kenya include Hybrid, Washington, Balanagar, and Red Sitaphal.
According to Silas Munyoki, a custard apple farmer from Machakos County, custard plants require a spacing of four metres by four metres or six metres by six metres. Planting holes should have a diameter of 60cm by 60cm and 60cm deep.
"Custard apple is sensitive to extremely low temperatures. A hot dry climate enhances flowering and fruit set," says Munyoki. The crop thrives in well-drained sandy-loam soils with a pH range of 5.0 to 8.0.
It is uncommon to apply manures and fertilisers to custard apples, but it shows a good response to fertilisation in terms of vigour, yield, and quality. Fertiliser application can extend longevity and check the decline of trees.
Custard orchards should be weed-free. Planting cover crops and mulching is recommended to minimise the growth of weeds. Apply biodegradable mulch to contain soil moisture.
Farmers should look out for pests such as trunk and fruit borer, spider mites, aphids, thrips, and diseases like leaf-spot, Blackstone, anthracnose, and root rot.
Custard trees start bearing three to four years after planting. Grafted varieties are capable of producing yields two years after planting. The fruit is green when unripe and turns yellow or orange when ripe.
The demand for custard apples in the local and export market is yet to be met. Europe provides the largest market for Kenyan custard apple fruits.
