By adequately meeting the requirements and the necessary applications of agrochemicals in the cultivation of tamarind, it is this genre of high gains for its producers. It adapts easily, is very resistant to drought, and does not tolerate cold. Low irrigation can be combined with other intensive crops such as tomatoes.

For maximum development, it requires well-drained soils so that there are no floodable areas, preferably deep alluvial soils with a clayey-sandy texture and between 6.5 and 7.5 pH. It needs good fertilization and availability of river water for dry periods.

Production

The production of the tamarind is cyclic, with abundant harvests every 2 or 3 years and the tree continues producing even after 30 or 60 years. With plantations established from semilla, the árbol del tamarindo starts to produce fruit between 7 and 10 years of age, with vegetative reproduction if it accelerates the process starting to produce Los 3 or 4 years and the production of cases if between Los 10 years 12 years. Applying a good technological level to the cultivation of tamarind, with a good feeding system, taking care of its health and nutrition, etc. tons per hectare.

diseases

An important disease that you can attack this plant is the calla penicillin since it also affects other varieties such as cereals, fruits, grasses, legumes, ornamental plants, vegetables, etc. The most effective alternative to reduce this problem is chemical control with protective fungicides, generally sulfur-based products.

Use of tamarind cultivation

The pulp of this rich bowl of unique nutritional properties thanks to its content of tartaric and citric acid, with a great wealth of vitamins and a high content of fiber, is used for the preparation of sweets, refreshments, preserves, salsas, and even as medicine. natural for the treatment of multiple diseases. It is also a valuable resource for the industry for its qualities such as thickening gum and polysaccharide or for the textile industry since black dyes are extracted from tamarind; in addition, their hojas are used as fodder for livestock.

In medicine, the pulp of the tamarind is used as a laxative or purgative, cooked against the sores, and its crust as an astringent. The fruit, in addition to having properties such as fungicide and anthelmintic, is effective against headache, burns, colds, coughs, vomiting, jaundice, hemorrhoids, hemorrhages, inflammation, sores, and hypertension.

The plantations of this crop are attracting the interest of private investors, to meet the demand for products derived from the cultivation of tamarind in specialized sectors such as the sugar industry, medicine, or industrial applications.