1

INTRODUCTION

Guyabano or Soursop is one of the minor crops that is gaining popularity

because of its economic uses. It is a nutritious fruit, rich in ascorbic acid, potash,

phosphorous and calcium. The edible portion is 70% with food energy of 63 calories

and the sugar content ranges from 4 to 14%. Because of its many economic uses and

great demand in processing industry especially in producing drinks, expansion and

more production should encourage tomeet its demand. Consequently, the crop is now

gaining its prospect in the world market. However, Annona muricata is one of the

economically important fruits that are locally grown in the Philippines but are

underutilized (BAS). For a long time the fruit, leaves and bark from the tropical tree have

been used as a natural medicine for many illnesses. And now it also seems to be a

natural cancer cell killer. As interest in super foods and natural health remedies grows

around the world, awareness of exotic fruits like Soursop is also on the rise. Soursop

has got a lot of attention over the past few years following research that indicated it

could be used in the treatment of cancer. The anti-cancer claims associated with

Soursop come from lab studies that have shown Soursop extracts to be active against a

range of cancer cell lines, including breast, lung, colon, prostate, liver and skin cancer –

although no studies have yet been conducted with humans. Animal studies, on the other

hand, have shown extracts from the leaves can have anti-inflammatory, analgesic, anti-

diabetic, anti-ulcer and antiviral effects. The World Health Organization (WHO)

recommends medicinal plants as the best source to obtain a variety of newer herbal

drugs (Annadurai and Ahmed, 2014)

 2

OBJECTIVE

 To identify the SWOT of the Ginger Industry

 To formulate Policy Recommendation/ Direction to further

improve/enhance the growth and development of the Guyabano

Industry

BACKGROUND OF THE STUDY

Brief profile of the industry

It has numerous uses. The young green fruits that are still soft can be used as

vegetable. When ripe, the flesh can be eaten off hand or as a dessert, or process into

candies, jams, and jellies Its juice is used for flavoring or packaged into refreshing

drinks. The sweet pulp is used to make juice as well as candies, sorbets, and ice cream

flavorings. The leaves are used for herbal medicine. Because the tree is small and

tolerant of partial shade, it can be intercropped with banana, coffee, cacao,

blackpepper, and citrus. It may also be intercropped to bigger fruit trees such as

avocado, starapple, durian, mango, jackfruit, rambutan, santol, and coconut trees. The

flesh of the fruit consists of a white edible pulp that is high in carbohydrates and

considerable amounts of vitamin c, vitamin b1, vitamin b2, potassium and dietary

fiber. is low in cholesterol, saturated fat and sodium.

In many countries, soursops are believed to have medicinal properties as well.

The diuretic effects of the ripe fruit are commonly used as a remedy for urethritis. The

sap of the leaves is also believed to have healing properties, and can be used as a

poultice to relieve swelling and eczema. The fruit, seeds, and leaves have a number of
 3

herbal medicinal uses among indigenous peoples of regions where the plant is

common. The Tea, Fruit, And Juice are used medicinally to treat illness ranging from

stomach ailments to worms. Pulverizing the seeds and mixing it with soap & water is

used as effective spray against caterpillars, armyworms and leafhoppers on plants.

Despite the good things said about guyabano, one should take necessary

precautions before eating it or using its parts for making concoctions. The bark is said to

possess alkaloids called anonaine and anoniine which are high in hydrocyanic acid.

Hydrocyanic acid is a colorless substance that is considered poisonous. It is not advised

for people who have motor control difficulty or are suspected of having Parkinson’s

disease. Overall, Guyabano is a fruit that is safe to eat. It is undeniably a crop that

deserves attention. With proper support, Guyabano may be the next “it” crop of the

country.

Current situation of the industry (potentials and challenges)

Figure 1. Supply Utilization of Guyabano

Source: BAS
 4

From 2013 to 2015, production exhibited a fluctuating trend but grew by 0.82

percent per year. It averaged 7.5 thousand metric tons. Production was lowest in 2014

at 7.2 thousand metric tons and highest in 2015 at 7.7 thousand metric tons. There

were no records of imports and exports during the reference period. Total net food

disposable averaged 7.0 thousand metric tons during the three-year period. It was the

highest at 7.2 thousand metric tons in 2015. Annual per capita net food disposable was

maintained at 0.07 kilogram per year throughout the reference years.

It is one of the minor crops that is gaining popularity because of its economic

uses and great demand in processing industry, especially in producing drinks. The crop

is now gaining its prospect in the world market, therefore, expansion and more

production should be encouraged to meet its demand. (bpi.da, 2015)

INPUT SUBSYSTEM

Major source of inputs

Farmers may opt to obtain their planting materials from outside sources. Outside

sourcing of planting materials is usually decided on due to numerous factors that

include: unavailability of on-farm sources, unavailability of stable cultivar and size of the

area to be planted.

Volume, prices and quality of inputs needed

Soursop (annona muricata) guanabana or graviola, also known as in the

philippines, is known as large and versatile fruit. Soursops are highly popular around

the world, but are rarely found fresh outside of the tropical areas in which they are
 5

grown. The fruit can have a mass of up to 2.5 kg/5.5 lbs. Guyabano is generally

propagated by seeds selected from fully mature fruits. A good-sized fruits weighs at

least 750 grams and consists of94 percent pulp or meat; 11 percent peel; two percent

core and three percent seeds. Seeds from 14 selected fruits are needed to plant one

hectare with a plant population of 625 trees. This crop may also be propagate asexually,

but it’s not common practice because trees grown from seed – sexual propagation –

start flowering three years after planting.

In guimaras, seedlings started bearing 18 months after outplanting. When

transplanted, the seedlings were six months old. Asexually propagated trees, therefore,

have no distinct advantage over sexually grown seedlings. The seeds should be sown

in seed boxes or seedbeds. Seedlings that grow at least four leaves should be

transferred to plastic bags.

Major cost and profit structure of a farm producer

 6

PRODUCTION SUBSYSTEM

Profile of the production sector (facts, figures and trends)

SU Production SU Imports SU Gross Supply UT Exports UT Seeds UT Feeds and Waste UT Processing UT Total Net Food Disposable UT Per Capita kg/yr UT Per Capita gm/day
Guyabano
2007 7,094 0 7,094 0 0 426 0 6,668 0.08 0.22
2008 7,386 0 7,386 0 0 443 0 6,943 0.08 0.22
2009 7,176 0 7,176 0 0 431 0 6,745 0.07 0.19
2010 6,922 0 6,922 0 0 415 0 6,507 0.07 0.19
2011 7,007 0 7,007 0 0 420 0 6,587 0.07 0.19
2012 7,305 0 7,305 0 0 438 0 6,867 0.07 0.19
2013 7,579 0 7,579 0 0 455 0 7,124 0.07 0.19
2014 7,150 0 7,150 0 0 429 0 6,721 0.07 0.19
2015 7,671 0 7,671 0 0 460 0 7,211 0.07 0.19
2016 7,906 0 7,906 0 0 474 0 7,432 0.07 0.19
2017 7,827 0 7,827 0 0 470 0 7,357 0.07 0.19

Note: Units: Metric Tons

From 2007-2017, 7365.7 metric tons is the average production of Guyabano in

the Philippines. In consecutive years 2010 ad 2011, only 6,922 mt. and 7,007 mt of

Guyabano were produced due to climatic factors and plant diseases. However, this

level of production is undersupply if it will be subjected to domestic and international

demands of Guyabano.

Based on BAS crop statistics of 2003; a total land area of 3,016 has. were

planted to with the following as the five leading producing regions: Western Visayas

(705 has.); Region V-A (643 has.); Cagayan Valley (400 has.); Central Visayas (169

has.); and Central Luzon (165 has.).

 7

Guyabano Production in the Philippines, 2007-2017

8,000

7,800
Production Volume

7,600

7,400

7,200

7,000

6,800

6,600

6,400
2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017
Series1 7,094 7,386 7,176 6,922 7,007 7,305 7,579 7,150 7,671 7,906 7,827

Source: Philippine Statistics Authority

Units: Metric tons

Technology used in the Philippines vs. available technology abroad

A native of tropical America, was introduced into the Philippines at an early date

and is now cultivated in all parts of the Archipelago. There are two strains of Guyabano:

the sweet and the ordinary. Both have the same botanic description. The former,

however, tastes sweeter than the ordinary.

The soursop (Annona muricata L.) is a fruit tree native to tropical America.

Morton et al. suggest that it originated in the Caribbean and the northern region of

South America. It is currently found from South Eastern China to Australia, as well as

tropical areas of Africa. Due to its organoleptic properties, the fruit of the soursop is
 8

considered suitable for both processed and fresh local consumption. It is farmed

extensively in Mexico, from Sinaloa to Chiapas in the Pacific region and from Veracruz

to Yucatán in the Gulf region, and in other countries such as Brazil and Venezuela. In

Mexico in 2013, soursop was farmed over approximately 2724 ha, with an average yield

of 8.5 t ha−1 and a total production value of close to 105 million pesos. Approximately

73% of the surface area dedicated to the farming of the soursop in the country is found

in the state of Nayarit. Soursop is exported throughout the year, and an increase in the

levels of average fresh consumption has been observed in the market.

The taste of the soursop fruit results from the combination of sugars and acids

(0.65–0.85%), with its pulp containing 1% protein, 18% carbohydrates, 1% fiber,

vitamins B1, B2, and C, and phenols, flavonols, and acetogenins. The compounds

mentioned at the end of the above list are associated with the prevention of conditions

related to free radicals. However, it is important to mention that research indicates that

frequent consumption of the fruit or other parts of the soursop tree (leafs, bark, and

seeds) can have a harmful effect on human health.

The soursop fruits, when harvested and ripened at room temperature, may reach

consumer maturity in 2, 3, or up to 7 days depending on the maturation stage in which

they were harvested. A service life of between 4 and 8 days for soursop fruit ripened at

25°C has been reported in Nayarit denoting a highly perishable product. Tovar-Gómez

et al. describe a postharvest loss of 60% due to the perishable nature and the physical

fragility of this fruit, causing the exportation of the soursop to be undertaken on the day

of harvest via airplane at a temperature of 13°C, which has proven very costly.
 9

Soursop fruit harvested in El Tonino, Nayarit, and stored at 16°C with the

application of 1-methylcyclopropene (1-MCP) require between 8 and 9 days to ripen.

Culture and management

The soursop is adapted to areas of high humidity and relatively warm

temperature; temperatures below 5 °c (41 °f) will cause damage to leaves and small

branches, and temperatures below 3 °c (37 °f) can be fatal. The fruit becomes dry and

is no longer good for concentrate. Soil and climatic requirements: the plant grows in any

kind of soil, but a fairly deep, friable soil of volcanic origin is conducive to growth and

fruiting. It grows better on soil with ph ranges 6.1 to 6.5. It thrives very well from sea

level up to 500 meters above sea level. It is best to plant them at the start of the rainy

season. Propagation is usually propagated by seeds. However, selected trees of

inherent characters may also be propagated asexually by marcotting, inarching, grafting

and budding. Method of propagation planting distance maturity (years)1 yield

(ton/hectare)2 grafting, 3-4 meters apart 2-3 3.7

Nursery practices

1. Seed preparation and germination the seeds to be used as source of planting

materials should be obtained from outstanding mother trees with a characteristic of

hardy, prolific and regular bearer and its fruits be medium-sized to large, well formed,

few seeded and excellent quality. Seed from the fruit should be cleaned in tap water

and allowed to air dry. They may be stored for quite some time but it is best to plant

them directly. They are sown in seed boxes or flats containing fine and/or sandy soil of

about 2.5 cm distance and 1 cm deep. The seedbed is provided with shade and
 10

watered regularly to keep the medium moist at all times. Fresh seeds germinate from 20

to 30 days with 85 to 90 percent germination.

2. Care and transplanting of seedlings seedlings are watered regularly and if

insect pests and diseases become a problem sprayed with insecticide and fungicide.

They may be transferred in individual container when the seedlings are 3-4 inches high

or the first set of leaves has matured. The soil medium to be used should be clay loam

preferably mixed with sand or compost. The newly transplanted seedlings are placed

under partial shade area and, when well established, they may be exposed to the sun

for hardening. They should be regularly watered to ensure continuous growth.

Seedlings are ready for field transplanting when they are 6 to 8 months old or about 15

cm tall.

Crop Varieties

1. Aguinaldo – Fruit, 1kg; peel, yellow green; flesh, juicy, sub-acid, 78% of fruit weight;

seeds, 70 per fruit

2. Davao – Fruit, 1.7 kg; peel, light green; flesh, moderately juicy, pleasantly subacid,

82% of fruit weight; seeds, 82 per fruit.

Land Preparation

Clear the field under brushng and plowing. Allow the weeds to decompose before

harrowing. Two or more harrowings are needed to thoroughly prepare the land. Provide

drainage canals or make contours if the field is slightly rolling to avert soil erosion. Dig

holes measuring 2 x 2 x 2 feet and refill with surface soil and organic matter.
 11

Spacing and Outplanting

A 4 x 4 meter spacing scheme – or 625 trees per hectare – is suggested for light-

texture soils. Wider spacing is recommended for clayey soil. Outplant at the start of the

rainy season to give the seedlings time to develop good root systems before the dry

months. Remove the plastic bags before setting the seedlings in the holes.

Fertilization

For basal fertilization, apply five kilograms of chicken manure or other organic

matter, plus 100 grams of 14-14-14 per hole. Mix the fertilizer with surface soil before

setting the seedlings. Depending on soil structure and availability of soil moisture,

subsequent fertilization should be on a quarterly or semi-annual basis, 1.e. At the onset

of the rainy season and before the dry season starts. Clayey soil needs less frequent

application of fertilizer than light or sandy soil.

To enhance rapid vegetative growth and profuse root development, apply a

mixture of urea and 14-14-14. The amount of fertilizer depends on age of trees and

native soil fertility. For non-bearing trees, 300 to 500 grams of urea per tree per year is

recommended. For newly bearing trees, application may range from 750 grams to 1.0

kilogram of 14-14-14 plus 200 to 500 grams of muriate of potash (0-0-60) per tree per

year. The use of potash will improve fruit quality. These rates should be increased as

the trees become more productive and grow older.

The fertilizer should be applied in holes dug around the base of the trees where

most of the feeding roots abound. Cover the fertilizer with soil to prevent loss through

volatilization and water run-off.

 12

Pruning

Remove water sprouts and interlacing branches and prune diseased branches.

Protect the cut ends by painting with coal tar, paint or pesticide paste to prevent the

entry of disease organisms

Cultivation and weeding

Shallow-plow the soil to suppress weed growth and prevent brush fires during the

dry months. Remove unwanted plants growing around the trees; such plants compete

with the trees for nutrients and moisture.

Pest and Disease Management

Guyabano is attacked by scales, mealybugs, mites, nest-building ants and twig

borers. Regularly spraying pesticides can control these pests. Common diseases- such

as antracnose and pink disease – can be minimized by practicing sanitation and

spraying the trees with fungicides like manzate, dithane, copper and sulfur based

chemicals. The grower should immediately remove and burn diseased tree parts to

prevent the spread of diseases.

Maturity indices for harvest

The fruits are mature when their skins turn shiny green and the spines are set far

apart. The fruits are ripe when they turn slightly yellow.
 13

PROCESSING SUBSYSTEM

Processed food and beverage remains as the Philippines’ dominant industry in

food export accounting for 24% or US$ 852.32 million of total food exports in 2015.

Most manufacturers are single proprietors whose businesses usually fall under micro,

cottage and small industries; but major players such as San Miguel Corporation, RFM

Corporation, Monde Nissin Corporation, Hi-Las Marketing, Zest-O Corporation and

Universal Robina Corporation with diversified product lines dominate the sector and

compete with multinationals. Big multinational companies include Dole Philippines,

Tropicana Food Products, Inc., Mondelez International and Del Monte Philippines,

among others. Changes in today’s lifestyle and dietary preference, along with

improvement in socio-economic status, has resulted in significant increase in demand

for processed fruits and vegetables and beverage products, tropical fruit juices included.

Soursop is one of the Philippine tropical fruits processed into purees and juices.

Forms of Processed Products

Preservation/utilization of fruits has been getting widespread attention not only on its

increasing acceptability in the food market but also because of its potential as a means

of generating an export. The various preservation of guayabano was briefly described in

the following procedures.

Guyabano Juice – after washing sound ripe fruits, they are blanched for 3-4 minutes in

boiling water. They are cooled in water, peeled and their inner core removed. They are

cut into 5 cm square pieces. One cup water is added to 1 cup fruit heated at 800C for 3

minutes or until the fruit is soft enough to squeeze of the juice. The juice is pressed
 14

through a muslin bag while hot. The juice from the residue is extracted for the second

time with the same amount of water. The two extracts are mixed and sugar is added to

taste. The juice is poured into jars and exhausted before sealing to 820C (approximately

15 minutes from boiling time). The jar is sealed immediately, sterilized in boiling water

for 10 minutes, cooled and stored.

Preserve – mature but firm fruit is peeled sliced about 1 cm thick using stainless steel

knife, and soaked in water. It is blanched in boiling water for 5 minutes cooked in syrup

(2 parts sugar and 1 part water), and soaked in syrup overnight. It is again boiled for 30

minutes until thick, drained and packed in preserving jar. The jar is filled up with syrup,

half-sealed, sterilized for 25 minutes in boiling water and sealed completely.

Guyabano Candy – mature but firm fruits peeled sliced to about 1 cm thick with a

stainless steel knife, and soaked at once in water to avoid discoloration. It is cooked in

syrup (2 parts sugar to 1 part water) for 10 minutes and soaked in syrup for 1 week,

boiling it daily for 5 minutes. It is cooked over a slow fire until syrup becomes sugary. It

is removed from fire, separated from sugar, cooled and wrapped individually in

cellophane.Candy is also a source of empty calories, because it provides little or no

nutritional value beyond food energy.

Guyabano Jam – the fully ripe, sound fruit is peeled and its seeds are removed. To

every cup of fruit, an equal amount of sugar is added and the mixture is cooked

to jam consistency. It is poured while hot in a preserving jar. After removing the bubbles,

the jar is half-sealed, sterilized for 25 minutes in boiling water and sealed completely.
 15

Guyabano Frozen Pulp – the sound ripe fruit is peeled and its seeds are removed. To

every cup of fruits are added ¼ cup refined sugar and 2 tbsp. Calamansi juice. The

mixture is packed in a plastic bag container and stored in a freezer (240F). To serve as

juice, enough cold water and sugar are added to taste.

Guyabano Jelly – thoroughly ripe fruit is rinsed and sliced, retaining the skin and seeds.

It is put in a pan with enough water to cover, and boiled until soft, with constant stirring.

It is removed from the fire and passed through a double cheesecloth. The extract is

returned to the fire, boiled until all the scrum has risen, and strained again. To each cup,

1 tbsp. Calamansi juice is added and the mixture is boiled again. To the boiling juice is

added 1 cup hot dissolved sugar and the mixture is boiled until it hardens on spoon

removing all rising scrum in the process.

Guyabano Juice Concentrate – fully ripe, sound fruits are thoroughly washed

with detergent and carefully rinsed in water. They are cut into halves and the skin and

seeds are removed. Two cups of water are added to 1 pulp, the mixture is blended to

facilitate juice extraction, and strained through a muslin cloth bag. The clear juice is

concentrated juice is “cut back” to 160C Brix by adding freshly prepared juice. Ascorbic

acid equivalent to 50 mg/cc is added during pasteurization to retard normal oxidation

browning in storage. Fortified concentrate is pasteurized at 850C for 5 minutes, hot filled

into previously sterilized cans, sealed completely and processed into boiling water for

10 minutes. Cans are immediately cooled in running water and wiped dry.

Source: Bureau of Plant Industry.

 16

Processed Products

Php 100 Php 143

Php 320

Php 20 Php 90

Php 999 Php 200

Php 10
 17

MARKETING SUBSYTEM

Price information (trend, facts and figures)

As demand for the crop rises, the price of Guyabano becomes expensive.

Presently in Kalibo, a kilo of ripe guyabano fetches for P30 – P100.00. However, this

can be about one half the price of mangosteen, also reputed to fight cancer and other

human illness.

Farmgate Price of Guyabano

Fruits: Farmgate Prices by Geolocation, Commodity, Period and Year

Annual

2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

PHILIPPINES

Guayabano [Soursop] 6.20 5.17 8.41 10.26 14.38 14.93 16.56 21.81 20.07 22.52 23.86

Unit price: pesos/kilogram

Source: Philippine Statistics Authority (PSA)
 18

Price Watch Form on Prices of Guyabano

Source: DEPARTMENT OF AGRICULTURE, Regional Field Office XII

 19

CONSUMER SUBSYSTEM

Guyabano (soursop) is a multi-use fruit. It is a good table fruit. In Southeast Asia,

it is used for fruit juice. It has many health benefits. In Davao, a cottage processor,

Safepac Corp. sells Philippine Tropical brand dried at Davao Pasalubong Center for

P25 for a 25-gram pack. Local supply decreased to 7,100 tons in 2014 from 7,500 tons

in2005. A Korean store in Ortigas Center sells dried, shredded leaves for P700 per 250

grams. It is used as a medicinal tea. A friend from Harvest Agribusiness swears great

health benefits from fresh Guyabano.

Guyabano value-added products are being sold online through different sites like

alibaba, one store express, shoppee, among others.

Considering the fruit’s health benefits, it has been on high demand from

consumers. Restaurants and hotels sell them raw or as fresh ripe fruit as dessert or a

snack item in a form of juice or shake. The green fruits are consumed as vegetable or

used for meat sweetening. Its juice is used for flavoring ice cream, sherbet, canning and

for preparation or refreshing drinks. It may also be processed into preserved food such

as candy, jam, and jelly ( Pobar, 2015).

Overseas demand for Philippine fruit purees and juices from 2006-2010 shows

an annual average growth rate of 5.62%.If the same rate for overseas demand is

maintained, the Philippines will need additional capacity to supply around US$121.61

million worth of trade in the sector by 2015. Export proceeds for 2010 valued at US$

92.52 million decreased by 4.8% from the previous year’s exports of US$ 97.19 million

(BOI, 2016).
 20

SUPPORT SUBSYSTEM

The Bureau of Agricultural Research (BAR), through its “Indigenous Plants for

Health and Wellness Program (IPHWP)” is addressing malnutrition in the country by

instilling greater awareness of the potentials of and intensifying consciousness on the

importance of our less known and underutilized natural resources exemplified by

indigenous plants. Indigenous plants are species or subspecies of wild flora naturally

occurring or that have naturally established populations in the country. These

indigenous plants can be tapped not only for their nutritional value (nutraceutical) but

also for their healing (pharmaceutical) and beautifying (cosmeceutical) properties. And

most, if not all, of them are readily available and abundant in the country. Also, Green

Earth Vitamins, Inc. (USA) has expanded its operations into Davao City, Philippines.

The new Guyabano plantation will be under the management of Captain Rey

Acosta.

Studies by the Chemicals and Energy Division (CED) of the Department of

Science and Technology’s Industrial Technology Development Institute (DOST-ITDI)

show that Guyabano generally has high flavonoid content. Flavonoids are

phytochemicals that have been found to inhibit or even prevent the growth of viruses,

carcinogens, and allergens.

These are just the few benefits that the DOST-ITDI aims to harness as it

develops and promotes Guyabano as a natural dietary health supplement.

Traditionally, Guyabano has been consumed by diabetics to lower their blood sugar,

and tests showed that it even outperforms Metformin, the most commonly used
 21

maintenance drug of diabetics, in lowering blood glucose levels.

ITDI’s CED, while adhering to WHO standards, processed and

packaged Guyabano fruits and leaves into 250 and 300mg capsules or in two-gram

teabags. Guyabano capsules and tea bags are now more convenient to use. They are

standardized and naturally processed, and thus guaranteed safe. (Annabelle Briones,

CED chief science research specialist). In addition, Guyabano has been scientifically

and traditionally proven to have great natural benefits. It helps lower fever, spasms,

heart rate, and blood pressure. It also helps relieve pain, inflammation, and asthma.

Consuming Guyabano extract can also safely prevent cancer cells from forming while

effectively slowing down tumor growth. It also helps stop the growth of harmful bacteria,

viruses, fungi, and parasites, even as it stimulates digestion and stop convulsions. At

the ITDI, CED researchers performed thin-layer chromatographic fingerprinting and

phyto-chemical screening on the Guyabano extract to determine its chemical makeup.

They also tested the fruit for anti-microbial capability against Staphylococcus aureus, E.

coli, and other common bacteria strains, as well as for acute toxicity.

CALAMBA CITY, Laguna- Atimonan, Quezon is grooming thousands of

“guyabano” (annona muricata) seedlings in preparation for the town’s guyabano sour

soup production under the government’s priority stimulus program for Micro, Small and

Medium Enterprises (MSMEs). Quezon Public Information Office on Monday said that

some 80 hectares of land have been planted with 52,020 guyabano seedlings provided

by the provincial government as a headstart. The Office of the Provincial Agriculturist

 22

(OPA) has even provided training in the proper care and management of the popular

guyabano trees as a livelihood and as a major product of the town for the national

government’s one town, one product (OTOP) promotional program. OTOP aims to

promote goods and products of Filipino towns, cities, and regions, and provides funding

for small businesses. It is administered by the Department of Budget and Management.

Held “Guyabano Growers Summit 2017” last Nov. 23 at the Quezon Herbal

Pavilion, Old Zigzag highway in the town where some 130 farmers joined the skills

training on guyabano production and management conducted by Ariel Mañalac, an OPA

marketing specialist.

Atimonan Mayor Ticoy Mendoza highlighted the development of human

resources and natural resources as great challenges. He commended the guyabano

project as among the profitable good practices to be sustained for the next generation.

With the strong desire of making uplands productive and profitable, the Soil

Conservation and Management Division (SCMD, led by Engr. Samuel M. Contreras,

established a Soil Conservation Guided Farm (SCGF) Techno-Demo in Tanay, Rizal, in

cooperation with Rizal National Soil and Water Resources Research and Development

Center (RNSWRRDC) headed by its Officer-in-Charge, Dr. Gavino Isagani P. Urriza. At

present, about 200 trees/fruit seedlings are planted in the area such as guyabano,

jackfruit, palm, coconut and narra.

 23

SWOT ANALYSIS MATRIX OF

PHILIPPINE GUYABANO INDUSTRY

Action Plan

Particulars Proposed Action Objective Person or Agency Suggested Proposed Budget

Responsible
Timeframe (Php)

STRENGHTS

Profile-raising Guyabano To establish an Institutional 1 year 800,000

support from Industry should image of safe and Guyabano
different meet the quality products farmers and
government standards for Department of
agencies Good Agricultural Agriculture
Practices
Certification
Highly suitable for Provide cultural To reinforce the Institutional 1 year 700,000
intercropping and practices for quality and Guyabano
other mixed intercropping quantity of farmers and
farming systems farming systems Guyabano Department of
to Guyabano and Production Agriculture
other commodity
farmers
Globally Establish better To meet the Institutional 1year 500,000
considered as linkages from domestic and Guyabano
“superfruit” production to global demands farmers and
because of product Department of
medicinal values distribution Agriculture
 24

WEAKNESSES

Considered as Guyabano To increase Institutional 2 years 2,000,000

”Underutlized production Guyabano Guyabano
Crop” programming production volume farmers and
incentive scheme Department of
for farmers Agriculture
Lack of Establish cold To prevent early Institutional 1 year 2,000,000
postharvest chain marketing deterioration of Guyabano
facilities Guyabano farmers and
products Department of
Agriculture
Prevalence of Use of new and To prevent the Institutional 1 year 500,000
pests and improved varieties crop infestation Guyabano
diseases among farmers and
smallholders Department of
Agriculture
Inadequate Promotion and To attain Institutional 1 year 300,000
technical adoption of sustainability in Guyabano
knowledge and improved cultural Guyabano farmers and
skills to improve practices farming. Department of
Guyabano Agriculture
cultivation
systems and
practices
OPPORTUNITIES

Growth of Improve the Strengthen Institutional 6 months 200,000

processed food business linkages production- Guyabano
business for processing- processors and
Guyabano marketing Department of
linkages Agriculture
 25

Promising Improve the To provide Institutional 1 year 400,000

domestic and quality and safety nutritious and safe Guyabano
international standards of products to farmers and
demands Guyabano consumers Department of
products Agriculture
THREATS

Dwindling To provide To entice and Philippine 1 year 5,000,000

interests from financial /credit support the young Farmers and
young farmers to assistance and farmers to engage Department of
engage the contract growing in Guyabano Agriculture
Guyabano Industry
industry
High prices of Promote and To attain farming Institutional 1 year 100,000
fertilizers Adopt Bio-Organic preservation and Guyabano
Inputs from conservation farmers and
Plants, Fish & Department of
Animal Liquid Agriculture
Extracts
 27

REFERENCES

Dela Cruz et al., 2012. Making our Lands More Efficient for

production.http://bswm.da.gov.ph/article/0010/making-our-lands-more-efficient-

for-production

DENR distributes seedlings, conducts Ceremonial Tree Planting in San

Joaquin.http://r6.denr.gov.ph/index.php/86-region-news-items/324-ceremonial-

tree-planting-in-san-joaquin

Pobar, 2015. Promoting Gummy Guyabano (Anona muricata Linn.) Candy

Tripathi, Prakash & , Sankar & Kumar, Senthil. (2014). Sour Sop( Annona muricata) –

An emerging fruit of future.

Retrieved from: http://www.freshplaza.com/article/2150860/soursop-demand-leads-to-

high- retail-prices

Retrieved from: https://www.cropsreview.com/soursop.html

Retrieved from: http://bpi.da.gov.ph/bpi/images/production_guide/

pdf/guayabano%20production%20guide.pdf

Retrieved from: http://www.pinoy-entrepreneur.com/2010/03/03/-or-soursop-

production/#

Retrieved from: https://su.edu.ph/1486-scientists-find-anti-cancer-compounds-in-

guyabano-fruit/
 27

Retrieved from: https://www.dole.gov.ph/files/philippine%20agribusiness%20

investment%20opportunities%20by%20department%20of%20agriculture%20.pdf

Retrieved from: https://www.greenearthvitamins.com/soursop-plantation/

Retrieved from: https://businessdiary.com.ph/5928/value-added-products-from-/

Retrieved from: https://businessdiary.com.ph/9942/promoting-less-known-

phytochemical-rich- pinoy-fruits/

Retrieved from: http://www.bpi.da.gov.ph/guide_guayabano.php

Retrieve from: http://boi.gov.ph/wp-content/uploads/2018/02/Processed-Fruit-and-

Beverage.pdf

Retrieved from: http://www.bworldonline.com/content.php?section=

Opinion&title=forgotten- but-promising-fruits&id=126524.

Retrieved from: https://ptvnews.ph/atimonan-pushes-guyabano-premier-town-produc