Soursop (Annona Muricata) Fruit Farming in Kenya

Soursop is a tropical evergreen tree that produces fruit with a prickly yellow-green skin. Also referred to as graviola, all its parts from the root to leaves are edible or has medicinal value. It is a fast growing tree that starts producing fruit in the third year. The soursop fruit is sold in some of the major markets in Nairobi that include; Ngara Market, City Market and Wakulima Market.

Soursop Tree Seedlings

Soursop pulp, leaves, peels, and seeds are rich in phenolic compounds that give the fruit numerous health benefits which makes them potential sources for the extraction of bioactive compounds that can be used in the pharmaceutical, cosmetic, and food industrial sectors. These compounds attribute functionality and value to products developed with soursop by-products.

There are not as many commercial soursop plantations in Kenya but more and more farmers are starting to venture in this fruit farming at the coast, Nyanza and Central regions. Soursop (annona muricata) is often mistaken for or referred to as custard apple (annona reticulata) , they belong to the same family- annona, but they are two different fruits. 

Soursop Farming in Kenya

Ideal Climatic Conditions for Soursop Fruit Farming

In Kenya, the ideal regions for soursop farming include areas such as the coastal region, parts of Eastern and Nyanza, and the Lake Victoria basin. These are areas that experience the required temperatures, which range between 21 and 30 degrees Celsius, with minimal temperature fluctuations.

Soils

Soursop grows in a wide array of soils as long as the soil is well drained. A soil PH of between 5 and 6.5 is ideal. The soursop tree is small in size and may serve as an intercrop between large fruit trees.

Soursop trees prefer warm and humid conditions to thrive, they are very susceptible to low temperatures. The tree will require adequate fertilizing of which we recommend organic compost and mulching using organic material. Young trees can be supported using bamboo sticks.

Soursop Propagation

Soursop can be propagated through seeds or a vegetative method such as grafting.

When propagating from seed, select seeds from healthy, disease-free fruits and plant them. Plant well developed seedlings and ensure they are mulched to suppress weeds and to improve moisture retention in the soil.

You can sow the seeds in nursery beds or directly into polybags that are filled with rich soil. The seeds take 20-30 days to germinate. The seedlings can then be transplanted after 6-months, once they are about 30-40cm tall.

When propagating from grafting, a soursop scion from a healthy, mature plant is grafted on to a compatible rootstock.

Fruiting Soursop Tree

Soursop Tree Establishment

It is advisable to transplant your soursop seedlings at the beginning of the rainy season. Soursop trees require adequate spacing to ensure proper air circulation and sunlight penetration and we therefore recommend a spacing of 5metres between trees and 5metres between rows. This results in a planting density of around 160 trees in an acre. The planting holes should be 60cm deep and 60cm wide to ensure the roots of your plants have enough space for establishment.

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Water Requirements

Young soursop trees should be watered regularly, especially during dry periods. Established trees can tolerate drought but benefit from supplemental irrigation during flowering and fruit development. Drip irrigation systems are ideal, as they conserve water while ensuring adequate moisture levels in the soil.

Fertilizer

Regular fertilizer application is key to a productive soursop orchard. Organic compost, well-rotted manure, or commercially available fertilizers rich in Nitrogen, Phosphorus, and Potassium should be applied.

Yield

The tree starts to flower and eventually fruit in the third year, fruits are harvested when they are fully developed but still green. On maturity fruit may emerge anywhere on the tree or trunk, branches or twigs. Thereafter it takes 2-4 days to ripen. A single tree can produce 60-70 fruits in a year. 

Pests and Diseases

There are various pest and diseases that attack the soursop tree. Locally it is more vulnerable to the fruit flies, mealy bugs, scale insects and aphids.

Management

Plant disease free seedlings and monitor your plants for any pests and diseases. Neem oil or organic pesticides can be used to control pests.

Diseases

Soursop fruit tree diseases such as anthracnose and root rot may also occur, especially in poorly drained soils.

Management

You should ensure proper sanitation, regular pruning, and use of fungicides where necessary. In case of any attacks consult your extension officer; we do also assist farmers by offering them professional advice concerning the same.

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Harvesting

Harvesting is usually done manually by cutting the fruit from the stem using something sharp to avoid bruising. The fruit should be handled with care when harvesting to avoid bruising it. After harvest prune slightly as you eliminate dead wood. 

Soursop may be directly consumed when ripe or processed into ice cream, syrup, smoothies, juice, pulp etc. The fruit has a white fleshy and fibrous pulp with a sweet sour flavor and is rich in vitamin B and C. The fruits are highly perishable and should be consumed, sold or processed within 3-5 days after harvesting. For extended shelf life, soursop can be processed into juices, purees, or frozen for export.

Soursop Fruit Harvest

Market

Soursop is a highly nutritious fruit, rich in vitamins, antioxidants, and dietary fiber. It has a unique sweet-sour flavor and is used in making fresh juices, smoothies, ice cream, and desserts. Soursop has also gained popularity for its medicinal properties, particularly in alternative medicine where it is believed to have anti-cancer, anti-inflammatory, and anti-parasitic properties.

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In Kenya, there is growing demand for soursop in local markets, especially in health-conscious urban centers such as Nairobi and Mombasa.

Soursop is considered a super food due to its high Vitamin C content and it’s rich antioxidant properties. Kenya has the potential to tap into the growing international market particularly in Europe, Middle East and North America, where demand for exotic fruit is high. Exporting processed soursop products, such as juice and pulp, offers additional revenue streams for Kenyan farmers.

• Cost per seedling - ksh.350
• Seedlings per acre - 160 trees
• Spacing - 5m by 5m
• Fruit price - 200 per kg locally
• Yield - 60-70 fruits per tree annually
• Common pests - mealy bugs, aphids, fruit flies, scale insects
• Common diseases - Root rot, Anthracnose
• Lifespan - Perennial

Frequently Asked Questions

• What are economic uses of soursop
• Which are the ideal places to plant soursop trees?
• How long does a soursop tree take to grow?
• Is soursop fruit farming very profitable?
• How is the market for the soursop fruit locally?
• What are the nutritional benefits of soursop fruit?
• What are the ideal climatic conditions for soursop fruit farming in Kenya?