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Calamansi · Fresh fruit
Fresh calamansi
Sariwang kalamansi
The small Filipino citrus squeezed on pancit, fish and drinks every day. Prices swing a lot with the season, so steady buyers matter.
How it’s made
- Pick fruit green or turning, depending on the buyer.
- Sort out damaged fruit and keep it shaded and airy.
- Pack in crates or sacks and deliver quickly.
Who buys it
Markets, restaurants, food processors and juice makers.
Rules to know
Local permits for trading; exporting fresh fruit needs a BPI phytosanitary certificate. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Oriental Mindoro is the biggest producer, followed by other provinces in Luzon and Mindanao.
How to start small
Supply a juice or concentrate maker on a contract to smooth out the price swings.
Who makes it on the map
No one on the map makes fresh calamansi yet.
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