Lime production in Mexico facts for kids
For several decades, since at least the 1950s, Mexico has been the world's largest producer and exporter of limes, and especially of lime oil.
The two popular varieties of limes grown in Mexico are the Mexican or Key lime (Citrus aurantifolia) and the Persian lime (Citrus latifolia, simply called "lime" in the US); the former is of Indo–Malayan origin introduced in Mexico by the Spaniards after the 1520s, while the latter, also called the Tahiti lime, was introduced from the United States. Persian lime production in Mexico caters specifically to the US market; a substantial increase in production has been attributed to the North American Free Trade Agreement. Lime production in Mexico has also expanded consequent to the increase in its per capita consumption in the United States and the European Union (EU).
Geographical distribution
Most limes are grown in the warmer southwest (60% of total) and southeast of the country (40%). Key limes amount to about 54% of the total lime production, and are grown in the southwestern states of Jalisco, Colima, Michoacán, Guerrero, and Oaxaca. Persian limes, about 42% of the lime production, are grown in Jalisco, Colima, Hidalgo, in micro-climates in northern Veracruz, and in the southeastern states of Tlaxcala, Chiapas, Tabasco and the Yucatan. The most important lime producing states are Michoacán and Colima.
Characteristics of limes grown in Mexico
Key lime
The Key lime tree (also referred to in the vernacular as the “Mexican lime”) is a slender tree which grows to heights of 2.0–4.0 m (6.6–13.1 ft), bears scentless flowers (with white stems and yellow anthers) that mature into fruits, singly, in pairs or in larger clusters. The fruit, which is generally 25–51 mm (0.98–2.01 in) in diameter, as it ripens, changes its peel color from green to pale-yellow. The greenish-yellow pulp of the fruit, with its inseparable 6–15 segments, is juicy and highly acidic with flavor and aroma. It has either a few or many small seeds. Though the climatic conditions under which the Key lime thrives is moist, with annual precipitation in the range of 2,000–3,800 mm (79–150 in) the tree is more capable of enduring drought conditions than other citrus fruit varieties. However, in excessive rainfall, trees may be infected with fungus. The Key lime is also more sensitive to cold than the lemon, and can be grown only in protected locations.
The Key lime has a longer shelf life than other limes, which is useful since refrigeration facilities are lacking in the country. The tree species of Indo-Malayan origin was introduced to Mexico by Spanish Conquistadors after 1520. Now, 2,000,000 seedling trees are reported near Colima. However, there are very few varieties of the Key lime, except for several spineless selections, inasmuch as there is no great variation in the wild or under cultivation.
Persian lime
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Persian limes are larger and contain more juice than Key limes. It is an acid lime which has been developed in recent times. Its origin is inferred as a hybrid of the Key lime and citron.
The Persian or Tahiti lime tree grows to 15–20 feet (4.6–6.1 m) height, with broad lanceolate leaves and slightly purple-tinged flowers (with no viable pollen) mostly in January. The fruit has vivid green peel till it ripens to pale-yellow. Its pulp with 10 segments of light greenish-yellow color is normally seedless.
