Production, Post-Harvest and Marketing of Kaffir Lime (Citrus hystrix DC) In Tulungagung, Indonesia

Abstract

Kaffir lime (Citrus hystrix DC) is one of the Citrus species that is popular as food spices in Indonesia. This study was aimed at describing the production system, post-harvest handling, marketing and evaluating the product variation of kaffir lime cultivated in the Tulungagung district, East Java Province, Indonesia. Data was collected through a survey by interviewing kaffir lime farmers, distributors and customers in June 2018. Kaffir lime is cultivated by local farmers using traditional and conventional agriculture practices. The farmer used good quality seedlings as planting materials and applies animal manure or compost to the trees. Kaffir lime is grown on rain-fed land; fertilizers and pesticides are applied sparingly. The kaffir lime leaves could be harvested twice a year in different seasons. Better leaf quality can be obtained during the rainy seasons. The leaf production per tree is estimated at about 100 gram per plant per season. Post-harvest handling involved sorting, packing and marketing without any cooling treatment. The standard gate price of kaffir lime leaf in June 2019 was IDR 6,000-7,000, IDR 9,000-10,000 at the collector level, IDR 11,000-12,000 at wholesaler, and IDR 14,000-16,000 at small retailers. Leaves were distributed to traditional market in Tulungagung, neighbouring districts such as Kediri, Trenggalek and Blitar, and also to capital cities such Jakarta. The main product of kaffir lime is the fresh leaf for food seasoning and as a raw material to produce essential oil and dry leaf powder. The stems have been used for fuel in home industries. The fruits of kaffir lime are rarely found in the market and have great potentials for essential oil production and recently, a promising commodity for export.

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Journal of Tropical Crop Science Vol. 6 No. 2, June 2019
www.j-tropical-crops.com
138 Rahmat Budiarto, Roedhy Poerwanto, Edi Santosa, Darda Efendi, Andria Agusta
Production, Post-Harvest and Marketing of Ka󰀩r Lime
(Citrus hystrix DC) In Tulungagung, Indonesia
Rahmat BudiartoA, Roedhy Poerwanto*B, Edi SantosaB, Darda EfendiB, Andria AgustaC
A
Graduate School, Department of Agronomy and Horticulture, IPB University, Bogor 16680, Indonesia
B Department of Agronomy and Horticulture, IPB University, Bogor 16680, Indonesia
C Research Center for Biology, Indonesian Institute of Science, Bogor 16911, Indonesia
*Corresponding author; email: roedhy8@yahoo.co.id
Abstract
Ka󰀩r lime (Citrus hystrix DC) is one of the Citrus
species that is popular as food spices in Indonesia.
This study was aimed at describing the production
system, post-harvest handling, marketing and
evaluating the product variation of ka󰀩r lime
cultivated in the Tulungagung district, East Java
Province, Indonesia. Data was collected through a
survey by interviewing ka󰀩r lime farmers, distributors
and customers in June 2018. Ka󰀩r lime is cultivated
by local farmers using traditional and conventional
agriculture practices. The farmer used good quality
seedlings as planting materials and applies animal
manure or compost to the trees. Ka󰀩r lime is grown
on rain-fed land; fertilizers and pesticides are applied
sparingly. The ka󰀩r lime leaves could be harvested
twice a year in di󰀨erent seasons. Better leaf quality
can be obtained during the rainy seasons. The leaf
production per tree is estimated at about 100 gram
per plant per season. Post-harvest handling involved
sorting, packing and marketing without any cooling
treatment. The standard gate price of ka󰀩r lime leaf in
June 2019 was IDR 6,000-7,000, IDR 9,000-10,000 at
the collector level, IDR 11,000-12,000 at wholesaler,
and IDR 14,000-16,000 at small retailers. Leaves
were distributed to traditional market in Tulungagung,
neighbouring districts such as Kediri, Trenggalek
and Blitar, and also capital cities such Jakarta. The
main product of ka󰀩r lime is the fresh leaves for food
seasoning and as a raw material to produce essential
oil and dry leaf powder. The stems have been used
for fuel in home industries. The fruits of ka󰀩r lime are
rarely found in the market and have great potentials
for essential oil production and recently, a promising
commodity for export.
Keywords: essential oil, food spices, supply chain,
traditional market.
Introduction
Citrus is known to have originated from the southeast
foothills of the Himalayas ranging from the eastern
area of Assam, northern Myanmar and western
Yunnan prior to its spread over the world by various
human activities (Gmitter and Hu, 1990; Wu et
al., 2018). One of the citrus species that is widely
distributed in the tropical climate of Southeast Asia
is ka󰀩r lime (Citrus hystrix DC). The term ‘ka󰀩r’ was
used to place this lime as one of the inferior citrus
crops prior to the discoveries of its potential uses for
human life (Wongpornchai et al., 2012). The previous
name of this lime was ‘Mauritius Papeda’ since De
Candolle (DC) brought the seeds from Mauritius and
then classied this lime as the rst citrus species
in Papeda sub genus due to its unpalatable fruits
(Swingle and Reece, 1967).
Nowadays, ka󰀩r lime leaves are widely used
as spices in numerous Asian dishes, including
Indonesian cuisines. Ka󰀩r lime leaves can be easily
distinguished from other citrus leaves due to the
presence of winged petiole forming a bifoliate leaf
type (Budiarto, 2018). In the international market, the
leaves have been marketed in various forms such as
fresh, frozen or dried (Wongpornchai et al., 2012).
Additionally, the leaves are a source of essential
oil (Setiadi and Parimin, 2004) and can potentially
be marketed as a preservative agent for pharmacy,
aromatherapy and cosmetics (Murni et al., 2017).
In the past, ka󰀩r lime was used as herbal drink for
coughing, as hair shampoo and sweets (Heyne,
1950; Irsyam, 2015).
Although ka󰀩r lime has a lot of benets, the
development of this citrus in Indonesia is still limited.
The Research Institute for Citrus and Subtropical
Fruits (Balitjestro) have acknowledged the lack of
study in ka󰀩r lime production in Indonesia (Balitjestro,
2011). Most of the demands for ka󰀩r lime fresh leaves
in domestic market is supplied by non-intensive ka󰀩r

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139
lime producers who grow the trees in their home
backyards (Setiadi and Parmin, 2004). At the same
time, the demand of ka󰀩r lime product worldwide
continues to increase due to the rapid growth in
population and the recent pursue for healthy lifestyles.
Indonesia’s position is still lagging behind compared
to Thailand as the top producer of ka󰀩r lime product in
the international market (Wongpornchai et al., 2012).
To increase domestic production the ka󰀩r lime
business should be managed more properly,
including through agricultural intensication. The
only one production center of ka󰀩r lime that has
semi-intensive ka󰀩r lime production system in
Indonesia is the Tulungagung district in the East Java
province (Balitjestro, 2011; Balitjestro, 2014). Various
documents issued by local statistic o󰀩ces were the
basic reference to trace the existence of ka󰀩r lime
business in this study in Tulungagung. This study
was aimed at collecting and recording preliminary
information about production, post-harvest handling
and marketing of ka󰀩r lime, and the development of
its market in Tulungagung, East Java, Indonesia.
Methods
This study was conducted in June 2018 in the
Tulungagung district, particularly in Ngunut,
Sumbergempol and Rejotangan sub-district, East
Java province, Indonesia, using a baseline survey.
The respondents were 50 people in total, consisting
of 10 farmers, 10 collectors, 10 wholesalers, 10
small retailers and 10 customers. Interviews were
conducted to collect information regarding the process
and problems in term of crop cultivation, post-harvest
handling, marketing and product variation of ka󰀩r
lime in Tulungagung. The results were discussed
descriptively.
Results and Discussion
Production and Post-Harvest
The production area of ka󰀩r lime in Tulungagung is
estimated to be about 2080 ha, which is distributed
to be highly concentrated in the Ngunut sub-district
covering an area of about 1020 ha, Sumbergempol
and Rejotangan (760 and 300 ha, respectively)
(Balitjestro, 2011; Balitjestro, 2014). Tulungagung
has an altitude of 90 m above the sea level, daily
temperature of 25.5 0C, and annual rainfall of 1717
mm per year (Climate-data, 2019).
Ka󰀩r lime is cultivated by local farmers in
Tulungagung using traditional and conventional
agriculture practices, which include hand weeding,
application of compost and rely on rain as source of
water. Conventional practices are represented by the
application of chemical fertilizer and pesticide. With
limited capital, farmers usually used their own land
to grow lime rather than renting lands for production.
The cultivation of Ka󰀩r lime is slightly di󰀨erent
to other common citrus like tangerine, mandarin,
oranges, pummelo, lemon, citron, and lime, due to
the di󰀨erent market orientation of the product. For
citrus trees grown for fruit production, the culture
practices and production system is more complex
and costly; irrigation has to be provided and owering
is usually regulated. For ka󰀩r lime which is grown for
their leaves, the production system is less intensive in
terms of input and labour requirements.
Propagation
Ka󰀩r lime seedlings are produced through grafting
techniques using “Rough Lemon” (RL) or “Japansche
Citroen” (JC) as rootstocks. With all the farmers
interviewed, there was none who grew seedlings
from seeds. The farmers purchased grafted seedlings
from Indonesian Research Institute for Citrus and
Subtropical Fruits which costs IDR 5,000-9,000 per
seedling. Seedlings are ready to be marketed at
around ve month after grafting, having height of 25-
30 cm, have normal growth, and disease-free.
Planting
The planting of ka󰀩r lime was started by land clearing
from previous plant debris; farmers prefer to do manual
weeding. Soil tillage is also done manually using hoe
instead of tractors, and by watering of dry land to
ease the tillage. The irrigation usually relies on the
nearby water sources such as rivers or ditches. Water
was carried in buckets from the river to the eld, even
though some farmers use water pump to distribute
the water. There has no irrigation tunnels facility in
this area; ka󰀩r lime cultivation mostly depends upon
the surface water from rain. Some farmers may add
animal manure compost and dolomite during the
tillage. Planting was conducted three days after soil
tillage and the commonly used planting distance is 50
cm within the row, and 50 cm between rows.
Tree Maintenance
If compared to other species of citrus for fruit
production, the maintenance of ka󰀩r lime trees is
relatively simpler, because there is no need to give a
repeated fertilizer, regulate the owering, or provide
irrigation to support the fruit loading. Most of the ka󰀩r
lime in the area is in rain-fed elds. Most of the farmers
apply fertilizer once after planting with government-

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140 Rahmat Budiarto, Roedhy Poerwanto, Edi Santosa, Darda Efendi, Andria Agusta
subsidized fertilizer such as NPK Phonska, Urea, ZA
and SP-36. If farmers have additional capital, they may
fertilizer the second time during the third month after
planting. There is no standard fertilizer dosage among
farmers; however, the fertilizer dosage suggested by
Balitjestro (2009) is 20 gram N, 10 gram P2O5, 5 gram
K2O per tree. Manual weeding is conducted regularly
once a month. The eld is monitored for pests and
disease infestation, and unless pest populations
exceed the economic threshold, the use of pesticides
is not warranted.
The various pests and diseases associated with the
citrus agribusiness includes leaf miner (Phyllocnistis
citrella), Tetranycidae, Toxoptera sp, thrips
(Thysanoptera), lime buttery (Papilio demolion),
blendok (Botryodiplodia theobromae Pat), citrus
powdery mildew (Oidium tingitanium), citrus canker
(Xanthomonas axonopodis pv. Citri), scooty mold
(Capnodium citri Berkl & Desm), scab (Spaceloma
Fawcettii Jenkins). The most threatening disease is
citrus vein phloem degeneration (CVPD) which is
transmitted by an insect vector Diaphorina citri Kuw
(Balitjestro, 2010). A good quality ka󰀩r lime seedling
obtained from Balitjestro help the ka󰀩r lime farmers
to prevent the infection of CVPD.
Kar lime leaf harvest
The harvesting of ka󰀩r lime leaves can start fourth
month after planting, but most farmers prefer to
harvest twice a year for labour e󰀩ciency. Farmers
may delay the harvesting schedule up to two months
to get protable price. Harvesting time is usually
arranged in the morning or evening, and is done
manually with a sickle to cut the lime canopy. The
cutting point on the stem ranges from 10 to 30 cm
above the ground. This practice allows the plant to
completely rejuvenate before subsequent harvestings
which may be a recurring process for another period
of six years.
Plant population is usually 40,000 trees per ha with
leaf production of about 100 gram per tree, so the
leaf production in one ha is equivalent to 4 tons.
Ka󰀩r lime growers could obtain >10 ton.ha-1 from
two harvesting seasons per year (Balitjestro 2011).
Citrus leaves produced during the dry season, which
is during June-July, is usually of lower quality than
those produced in rainy seasons, and indicated by
the smaller, thinner and smuttier leaf, perhaps due to
more pest incidence.
Postharvest handling of kar lime leaves
During the harvesting period there will be collectors
coming to the farmer to negotiate for the price. Some
collectors may o󰀨er a hand in the harvesting activities
by providing labours, but some farmers may refuse
the o󰀨er to maximize their income. There are two
types of labour involved, the man group for eld
harvesting and distribution, and the women group
for stripping the leaves from the spiky stems which is
traditionally called mitil. The daily pay of a man labour
to do harvest in the eld is around IDR 30,000 per
day, whereas the wage for woman workers depends
on the amount of the harvested leaves, i.e. IDR 600
to 1,000 per 100 g of fresh leaves. Mitil is usually
done by women working in groups of three to ve
people. The leaf pickers usually wear gloves made
of old clothing, or sometimes they used their bare
hands. The harvested leaves are pooled into 10 kg
packs and stored in pink polypropylene woven sacks
to ease the transportation. Later, the sacks will be
weighed at the collector’s house to calculate the total
yield, and subsequently the farmers will receive their
payments for the produce.
Marketing
The marketing chain of ka󰀩r lime leaves in Tulung-
agung is described in Figure 1. Ka󰀩r lime growers
are spread in three sub-districts of Tulungagung,
Ngunut, Sumergempol and Rejotangan. Farmers
sell ka󰀩r lime leaves to collectors at a price of about
IDR 6000-7000 per kg. Ka󰀩r lime leaves have to be
marketed as soon as possible to avoid moisture loss
which may reduce the weight. A collector is a rst-
hand distributor that sells the ka󰀩r lime leaves to the
traditional market, or sending them to essential oil
producers. The postharvest life of ka󰀩r lime leaves
stored in the collector’s houses is only 24 hours. The
selling price at the collector level varies greatly from
IDR 9,000 to 10,000 per kg.
The ka󰀩r lime leaves are marketed to the local
markets at Tulungagung including Ngemplak Ngunut,
Rejotangan and Sumbergempol, and to capital cities
including Jakarta. For small scale distribution (≤30
kg) the collector uses a motorbike to distribute the
produce to the local markets. Distribution to the
neighbouring districts such as Ngronggo market of
Figure 1. Marketing channel of ka󰀩r lime leaves in Tulungagung

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Kediri, Wlingi market of Blitar, Kepanjen market of
Malang and market of Mojokerto, used a small truck
or bus, with the delivery volumes ranging from 50-100
kg per day. Deliveries to the capital cities was carried
out every three days or once a week using a mini
truck, with the delivery volume ranging from 500 kg
to 1 ton.
The second-hand distributor is a wholesaler in the
traditional market. A wholesaler is a large reseller
that can be easily found in big markets, such as the
Ngemplak market. Each day a wholesaler could sell
30 kg of ka󰀩r lime leaves per day. The customer
of the wholesale are small retailers from the same
market or other markets nearby. Prior to selling, the
wholesaler repacks the leaves in smaller packs with
a clear plastic bag of 0.5 kg per pack. The selling
price at the wholesale level ranges from IDR 12,000-
13,000 per kg.
The third-hand distributors are small retailers that
distribute the produce in large and small markets,
including the Sumberdadi village market and
Sumbergempol sub-district market. Small retailers
sell the ka󰀩r lime leaves along with other foods such
as vegetables, herbs and spices, and they could sell
on average 0.5 kg of ka󰀩r lime leaves per day. At
festive seasons such as Eid and during the fasting
month they may be able to sell up to 1 kg leaves per
day. The selling price at the small retailer level ranges
from IDR 14,000-16,000 per kg.
At the end of the supply chain of ka󰀩r lime leaves
are the consumers who are the local residents, food
store owners, or housewives who purchases ka󰀩r
lime leaves in a small amount. A food store owner
usually buy on average 250 g ka󰀩r leaves at IDR
5,000, while a housewife buys a smaller amount
ranging from 100-250 g with the price of about IDR
1,000-2,000. The local reneries and food companies
are also customers of the ka󰀩r lime leaves, but they
are in a shorter supply chains as they directly get their
supplies from the collector. The selling price from
collector to food factories in Malang ranges from IDR
8,000-10,000 per kg depending on their agreement.
The advantage of supplying ka󰀩r leaves to food
factories is that it is competitive, stable selling price,
with the challenge of always ensuring product quality
is achieved according to the contractual agreement.
Figure 2. Fresh and processed products from ka󰀩r lime at Tulungagung market: fresh leaves (A); essential oil
(B); fruits (C); stems after stripping the leaves (D).

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142 Rahmat Budiarto, Roedhy Poerwanto, Edi Santosa, Darda Efendi, Andria Agusta
Product Variation
The main product of Ka󰀩r lime is fresh leaves that are
used as a food spice (Figure 2A). The selling price of
fresh leaf of ka󰀩r lime varies depending on the level
in the supply chain. The closer the market from the
production centre, the lower the price. In June 2018,
the price of ka󰀩r lime in Tulungagung such as the
Ngemplak traditional market located in the city centre
ranged from IDR 14,000-16,000 per kg, while at the
same time the price in Bogor in the Gunung Batu and
Cibereum traditional markets reached IDR 40,000
per kg.
Although ka󰀩r lime leaves are mostly sold fresh, some
derivative products are increasingly popular, e.g. leaf
our and leaf essential oil. The emerging demand
of those products is seen as the reason behind the
increasing demand for fresh ka󰀩r lime leaves. The
leaf our is produced by certain collectors using the
sun drying method, where the leaves are dried out in
the sun for two days. Dried leaves will give a rustling
sound when squeezed. The dried leaves were then
pooled and powdered using a blender. The price of
ka󰀩r lime leaf our in Tulungagung in June 2019 was
IDR 30,000 kg-1 and this product is mainly bought by
food manufacturers in large cities, such as Malang,
Surabaya and Jakarta.
The leaf essential oil (Figure 2B) is produced by
certain collectors using distillation method at a home
industry scale. Some collectors may have 1 to 3 sets
of rening furnaces with the capacity of 400 kg of
leaves. The popular method to extract leaf essential
oils of ka󰀩r lime is steam distillation. The distillation
process is started by placing the leaf into the furnace
and then let the leaves be exposed to hot steam to
release the aromatic compounds, which then pass
into a cooling system for condensation. Due to the
di󰀨erent specic gravity, the essential oil oats above
the water layer. The distillation process lasts for 6-7
hours. The leaf essential oil yield of ka󰀩r lime ranged
from 0.5-0.6 %. The price of leaf essential oil of ka󰀩r
lime in Tulungagung is IDR 700,000 per kg or IDR
1,750 per ml.
There are two marketing strategies of leaf essential
oil, online marketing through the social media, and
o󰀨-line marketing through the channel of big oil
collectors in the capital cities prior to export to the
international markets. There are various names of
ka󰀩r lime essential oil in international market, such as
leech lime oil, makrut oil, combava petit oil, mauritius
papeda oil (Wongpornchai et al., 2012).
The fruits of ka󰀩r lime (Figure 2C) are often collected
during the harvesting of ka󰀩r leaves in the dry
season (June to July). The fruits are less popular
compared to the leaves and becomes the side
product of lime cultivation because the fruits do not
have the commercial value as yet. The more fruits
that emerge, the less leaves produced in a tree.
When the harvested fruits is below 5 kg, the leaf
collectors usually get free fruits as the bonus from the
farmer. Above the 5 kg, the leaf collector usually buys
fruits at a price of about IDR 10,000 per kg. The leaf
collectors send the fruit to the middle man in capital
cities. The fruit peel of ka󰀩r lime is believed to be rich
in essential oils.
Another side product of ka󰀩r lime cultivation in
Tulungagung is the harvested stems that have gone
through the ‘mitil’ (stripping o󰀨 the leaves) process
(Figure 2D). The collector has an advantage by
having the harvested stem for free from the farmers.
The collector may sell the stems to other collectors
who have essential oils business since the stem could
be used as wood fuel for operation of the rening
furnace. The price of the stem ranges from IDR 500-
1000 per kg depending on the wood fuel stock of the
essential oils home industry. The ashes from the wood
which are waste products of the rening industry can
be pooled and applied to the agricultural eld as soil
amendment.
Conclusion
Ka󰀩r lime production in Tulungagung is operated
by local farmers in three sub-districts, Ngunut,
Sumbergempol and Rejotangan, using a combination
of the traditional and conventional agriculture
practices. The leaves could be harvested twice a
year; Ka󰀩r lime is mainly sold for their leaves; leaf
productivity was estimated to be up to 100 gram per
plant per season. There are other products resulting
from the ka󰀩r lime business, i.e. leaf our, leaf
essential oils, fruit and stem. Postharvest handling
consisted of leaf stripping (mitil) and packing without
any cooling treatment. The gate price of ka󰀩r lime
leaf per kg in June 2018 was IDR 6,000-7,000, IDR
9,000-10,000 at collector level, IDR 11,000-12,000 at
the wholesale level, and IDR 14,000-16,000 at small
retailer level. Ka󰀩r lime leaves have been distributed
to the local markets of Tulungagung and to the capital
city Jakarta.
Acknowledgement
The research was supported by The Republic
of Indonesia under the PMDSU Research Grant
nancial year 2018 (no. 1520/IT3.11/PN/2018).

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