Agronomist Júlio Menegotto discussed the deployment of innovative technologies within passion fruit cultivation in Brazil's Federal District during an interview with CB. Agro, a collaboration between Correio and TV Brasília. Menegotto highlighted the Federal District's adoption of passion fruit densification, pioneered in 2000, which reduced plant spacing to 1.5 meters and marked the creation of Brazil's first commercial greenhouse passion fruit plantation. Efforts now focus on the development of trunk protection techniques akin to those used for oranges, safeguarding against chemical soil interactions.
Menegotto indicated that the Federal District averages a yield of 32 tons per hectare, surpassing Brazil's national average of 15 tons per hectare. The region is researching materials to potentially exceed 100 tons per hectare, as achieved in Santa Catarina. Despite being the world's largest producer, Brazil trails Colombia, Peru, and Bolivia in passion fruit exports. Menegotto noted Europe's unfamiliarity with Brazilian varieties, preferring smaller, purple fruits, whereas Brazilian passion fruits average 250 grams and are yellow. The local market in Brazil sees passion fruit as the third most consumed juice, following orange and grape, while in the Federal District, it ranks second after orange.
Land dedicated to passion fruit cultivation represents 5% of the Federal District's 2,500 hectares of fruit crops. Menegotto emphasized the region's growth potential, although implementation costs present a barrier, requiring a year before yield is realized. Brazilian exports face challenges as European markets are acclimated to smaller, individually sold fruits, with potential sales prices reaching one euro. Menegotto believes increased awareness of Brazil's superior quality could shift market preferences.
Passion fruit offers various industrial applications; its pulp is processed for consumption, its peel can be used for flour production, and its seeds, needing a dedicated processing industry, are currently utilized in composting and animal feed. Additionally, collaboration with chefs aims to explore gourmet uses such as ice cream, gelato, and jam.
Source: Abrafrutas