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Varieties Aromatnaya', Pineapple, Orange' (syn. 'Apple quince') and 'Perfume'
Packing Bags, tins and thin-film papers of 250g, 500g, 1kg
Size 7-12cm long and 6-9cm wide
Season All year
Storage Stored frozen at -0.5 to 0 Degrees Celsius
Transport Conditions Transported frozen in bins and plastic and wooden boxes
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The Central African Republic quinces tree originated from the Mediterranean region where it has existed since ancient times. The quince tree thrives in a wide range of climatic conditions, but they require adequate availability of water due to its shallow root system. The Central African Republic climatic conditions favour the growth and productivity of quinces. The plant requires temperatures of 15-25 degree Celsius and areas sheltered from strong winds. 

The botanical name for quinces is Cydonia oblonga. The plant belongs to the family of Rosaceae, and it has over 25 cultivators. It is bush-like with crowded branches, and its fruit is edible. The tree grows to a height of 16 to 26ft. Quinces have a life span of 25 to 50 years. Its leaves are hairy on the lower side while the lower surface remains smooth. The flowers of the quince tree are whitish-pink, and they give rise to a pome fruit.  

The young quince fruit s hairy, but as it matures, the fluffy texture disappears, and it goes smooth. The quince fruit resembles a pear, and it is golden yellow when ripe. The fruit can be eaten or used to form jellies and jams. The harvesting of quinces in the Central Africa Republic takes place manually. The fruits are hand-picked from the tree when they are mature. The collection of fruit involves cutting the fruit by the stalk using a sharp knife as its delicate skin is easily damaged. Full ripening of the fruit occurs away from the host.

Some quince fruit varieties are edible raw while others require cooking and bletting (frosting and decay) to soften. The fruit has an attractive tartness, flavour and aroma. 

The quince fruit contains components believed to prevent and treat cancer and cardiovascular disease. These components include proanthocyanidins, catechins, flavanols, anthocyanins and chlorogenic acids.  The nutritional profile of the quince fruit comprises protein, fats, dietary fibre, carbohydrates, vitamins (B1, B2, B3, B5, B6 and Vitamin C), folate, zinc, sodium, potassium, phosphorous, magnesium, iron and calcium. 

The quince seeds are also edible but poisonous in large quantities. In the human stomach, the seeds are hydrolyzed to produce hydrogen cyanide which is a highly volatile gas. The seeds have fixed oil, uronic acid derivatives, xylose, arabinose, and mucilage. The quinces seeds contain certain substances used in hairdressing lotions.

The quinces are frozen at temperatures of -0.5 to 0 Degrees Celsius at which they can last for up to 3months. The optimum humidity requirement for storing the fruit is 90%. For ripening, the fruit is stored in a warm environment of approximately 20 Degrees Celsius. Bags, tins and thin-film papers are used for packaging sorted quince fruits of different weights.

The packaged fruit is airlifted to different destinations. The more significant importers of Central African Republic Quinces include Germany, Russia, France, Spain, United Kingdom, Indonesia and Belarus, among others.

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