Papaya

Overview

Production

Country Production

Cultivation

What is Papaya?

Papaya is a tropical fruit that grows on the papaya tree (Carica papaya), which is native to Central and South America. The fruit is generally oval or pear-shaped, with a yellow-green skin that turns yellow or orange when ripe. Inside, the fruit has a soft, orange-pink flesh that is sweet and juicy, with black, round seeds in the center. It is a rich source of nutrients, including vitamins A and C, potassium, and dietary fiber. Papayas are known for their sweet and juicy flavor, and they can be eaten fresh or used in a variety of dishes and desserts.

In addition to its nutritional value, papaya is also known for its medicinal properties. The enzyme papain, found in the fruit, has been shown to aid in digestion and reduce inflammation. Papaya leaves are also used to make tea, which is believed to have anti-cancer and anti-inflammatory properties.

Papaya is grown in many countries, including Mexico, Brazil, India, and Thailand. It is available year-round in some regions, but its peak season is typically in the summer months. When selecting papaya, it is important to choose a fruit that is ripe but not overripe, as overripe papaya can be mushy and have a bitter taste.

Papaya Production in the World

The global production of Papaya plays a significant role in agriculture and trade. As of 2023, India is the top producer, contributing 5,240,000 tonnes, which accounts for 36.82% of the total global production. Dominican Republic ranks second, producing 1,586,784 tonnes, representing 11.15% of the world's output. Other significant producers include Indonesia, Mexico, and Brazil, with production levels of 1,238,692, 1,148,546, and 1,138,343 tonnes, respectively. Nauru has the lowest production among the listed countries, contributing just 2 tonnes in 2023. In total, global production of Papaya reached approximately 14,232,581 tonnes in 2023.

Top 10 countries by Papaya production 2023

Countries Ranked by Papaya Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	India	5,240,000	148,000	35,405
2	Dominican Republic	1,586,784	11,569	137,156
3	Indonesia	1,238,692	12,541	98,772
4	Mexico	1,148,546	20,334	56,483
5	Brazil	1,138,343	26,839	42,414
6	Nigeria	863,270	95,958	8,996
7	China	561,793	8,161	68,841
8	Democratic Republic of the Congo	208,893	12,325	16,949
9	Colombia	178,471	8,085	22,075
10	Peru	166,992	13,200	12,651
11	Thailand	162,075	4,060	39,922
12	Venezuela	159,082	8,602	18,494
13	Philippines	156,521	7,786	20,103
14	Bangladesh	145,316	7,280	19,961
15	Vietnam	132,441	9,335	14,188
16	Taiwan	123,527	2,526	48,909
17	Mali	96,841	4,792	20,209
18	Cuba	88,903	4,412	20,148
19	Guatemala	85,002	2,841	29,919
20	Kenya	81,096	5,940	13,653
21	Guyana	79,295	231	343,671
22	Ethiopia	65,623	4,750	13,815
23	Costa Rica	64,206	1,000	64,186
24	Malawi	60,731	5,023	12,090
25	Ecuador	47,893	3,758	12,743
26	Mozambique	43,210	4,317	10,009
27	Malaysia	38,883	2,373	16,383
28	Haiti	29,259	1,477	19,807
29	Lao PDR	28,740	2,939	9,780
30	Yemen	23,038	1,450	15,891
31	Australia	21,760	1,137	19,144
32	Bolivia	18,098	2,364	7,657
33	Panama	14,628	366	39,993
34	Nepal	14,551	1,271	11,452
35	Cote d'Ivoire	14,530	5,817	2,498
36	Pakistan	12,258	1,667	7,353
37	Paraguay	11,245	1,103	10,197
38	Jamaica	10,300	483	21,325
39	South Africa	7,633	837	9,123
40	Puerto Rico	7,487	569	13,160
41	Fiji	6,932	1,155	6,000
42	Oman	5,864	295	19,865
43	Ghana	5,712	1,635	3,493
44	Saudi Arabia	4,800	141	34,043
45	United States	4,650	263	17,681
46	Republic of the Congo	3,864	229	16,891
47	Samoa	3,311	240	13,811
48	Guinea-Bissau	3,114	332	9,364
49	Morocco	3,000	60	50,000
50	Argentina	2,215	205	10,805
51	Timor-Leste	2,214	95	23,383
52	Chile	2,123	135	15,724
53	Israel	1,909	235	8,123
54	El Salvador	1,535	49	31,532
55	Maldives	805	150	5,358
56	Trinidad and Tobago	648	51	12,706
57	The Bahamas	595	37	15,913
58	Suriname	587	31	18,719
59	Cook Islands	581	70	8,352
60	Belize	402	12	33,500
61	Honduras	349	12	28,852
62	Iran	302	29	10,516
63	Rwanda	295	32	9,289
64	French Polynesia	248	25	9,923
65	Bhutan	132	54	2,454
66	Egypt	110	15	7,333
67	Dominica	91	6	15,971
68	Tunisia	77	-	-
69	Kuwait	62	3	20,667
70	Cameroon	49	3	15,932
71	Zimbabwe	47	13	3,694
72	Nauru	2	-	24,198

cultivation of Papaya

Papaya is typically grown in tropical regions and requires a warm and humid climate. It can be cultivated from seed or propagated vegetatively using stem cuttings.

To grow papaya from seed, the seeds are first extracted from the fruit and then cleaned and dried. The seeds are then planted in well-draining soil that has been enriched with compost or other organic matter. The seeds should be planted about 1 inch deep and kept moist until they germinate, which can take up to 3 weeks. Once the seedlings have emerged, they should be thinned to ensure adequate spacing and airflow.

Papaya can also be propagated vegetatively by taking stem cuttings from mature trees. The cuttings should be taken from the upper part of the tree and should include a node or two. The cuttings should be planted in well-draining soil and kept moist until they develop roots.

Here are some key points about the cultivation of papaya:

Climate: Papayas grow best in warm, tropical climates with temperatures between 68-90°F (20-32°C). They are sensitive to frost and cold temperatures, so they are typically grown in regions with a long, warm growing season.
Soil: Papayas prefer well-drained, nutrient-rich soil with a pH between 6 and 6.5. They do not tolerate waterlogged or compacted soil.
Propagation: Papayas can be propagated from seeds or cuttings. Seedlings are typically grown in a nursery for 4-6 months before being transplanted to the field. Cuttings can also be used for propagation, and they typically root within 3-4 weeks.
Planting: Papayas should be planted in full sun, with at least 8 hours of direct sunlight per day. The recommended spacing between plants is 8-10 feet (2.4-3 meters) apart.
Fertilization: Regular fertilization is necessary for papayas to flourish, and the key nutrients essential for papaya growth are nitrogen, phosphorus, and potassium. To ensure optimal growth, a well-balanced fertilizer with an NPK ratio of 8-4-12 is recommended.
Irrigation: Papayas require regular irrigation, especially during dry periods. They prefer well-drained soil and do not tolerate waterlogged conditions.
Pruning: Papayas benefit from regular pruning to remove dead or diseased leaves and to promote fruiting. Pruning can also help to manage the height and shape of the tree.
Pest and disease control: Papayas are susceptible to several pests and diseases, including papaya fruit flies, papaya mealybug, and powdery mildew. Integrated pest management (IPM) practices, including the use of resistant varieties, biological control, and cultural practices, can help to control these pests and diseases.
Harvesting: Papayas typically take 6-8 months to mature and produce fruit. The fruit is ready to harvest when it has turned yellow-orange and has a slight give when pressed. The fruit should be harvested with a knife or pruning shears, taking care not to damage the fruit or the tree.
Post-harvest handling: Papayas are highly perishable and should be handled carefully to avoid bruising or damage. They should be stored at room temperature and consumed within a few days of ripening. Papayas can also be refrigerated to extend their shelf life.

Nutritional Information of Papaya

Here is the approximate nutritional composition of papaya per 100 grams:

Calories: 43 kcal
Carbohydrates: 11 grams
Fiber: 2 grams
Sugars: 9 grams
Protein: 0.5 grams
Fat: 0.4 grams
Vitamin C: 60.9 mg
Vitamin A: 950 IU
Folate: 38 mcg
Potassium: 182 mg
Calcium: 20 mg
Iron: 0.3 mg

Papaya is a low-calorie fruit that is rich in essential nutrients. It is an excellent source of vitamin C, providing more than 100% of the recommended daily intake per 100 grams. Vitamin C is an antioxidant that helps support the immune system and promotes collagen synthesis. Papaya is also a good source of vitamin A, which is important for vision, skin health, and immune function.

Regional Variety of Papaya

There are various regional varieties of papaya, each with its unique characteristics and uses. Here are a few examples:

Hawaiian Papaya (Solo or Sunrise variety): This variety of papaya is popular in Hawaii and known for its small to medium size, vibrant orange flesh, and sweet flavor. It is often enjoyed fresh as a standalone fruit or used in fruit salads, smoothies, and desserts.
Mexican Papaya (Maradol or Red variety): Mexican papayas are larger and have reddish-orange flesh. They have a sweet and slightly musky flavor. Mexican papayas are commonly consumed fresh, added to tropical fruit salsas, or used in juices and smoothies.
Thai Papaya (Green or Raw variety): Thai papayas are harvested when still green and unripe. They have a firm texture and a mildly sweet taste. Green papayas are commonly used in Thai cuisine to make the popular dish called Som Tam (green papaya salad) or in savory stir-fries.
Caribbean Papaya (Solo or Formosa variety): Caribbean papayas are similar to the Hawaiian Solo variety, with small to medium-sized fruit and sweet, juicy flesh. They are often enjoyed fresh as a refreshing snack or used in fruit salads and tropical desserts.

The uses of papaya vary depending on the variety and stage of ripeness. Papayas can be eaten fresh on their own or incorporated into a wide range of dishes. They are commonly used in fruit salads, smoothies, juices, jams, and desserts. Unripe papayas are often utilized in savory dishes and pickles due to their firm texture. Additionally, papaya enzymes (papain) found in the fruit are used as a natural meat tenderizer in some culinary applications.

Structure of Papaya

The structure of papaya can be described as follows:

Outer skin: Papayas possess smooth, thin outer skin that appears green when unripe and yellow-orange when ripe. Although the skin is not usually consumed, it can be utilized in the preparation of papaya chutney or other recipes.
Flesh: Papaya flesh is sweet, juicy, and tender, featuring a slightly musky taste. The flesh's color can range from light yellow to deep orange, depending on the fruit's type and degree of ripeness.
Seeds: Papayas contain many small, black seeds that are edible but often discarded. The seeds have a slightly bitter flavor and can be used in some recipes, such as salad dressings or smoothies.
Central cavity: The papaya's central cavity is comprised of seeds and fibrous material that is generally eliminated before consumption or use of the flesh.
Stem: The stem of the papaya is long and thick, with large, deeply lobed leaves growing from it. The stem and leaves contain a milky sap that can cause skin irritation in some people.

In general, the composition of papayas is comparable to that of various other fruits, featuring outer skin, juicy flesh, and seeds in the center. Nevertheless, the exceptional flavor and nutritional properties of papayas render them a well-liked and highly esteemed fruit in numerous regions worldwide.

Uses of Papaya

Papaya is a versatile fruit that can be used in a variety of ways. Here are some common uses of papaya:

Eating fresh: Ripe papayas can be sliced or cubed and eaten fresh as a healthy snack or dessert. The sweet, juicy flesh is delicious on its own or mixed with other fruits.
Smoothies and juices: Papaya is a popular ingredient in smoothies and juices, where it adds natural sweetness and a creamy texture. Papaya can be blended with other fruits, yogurt, milk, or juice to make a refreshing and nutritious drink.
Salads: Papaya can be diced and added to salads for a sweet and tropical flavor. It pairs well with other fruits, such as mango and pineapple, as well as with greens, nuts, and seeds.
Salsas and chutneys: Papaya can be used to make salsas and chutneys, which are delicious accompaniments to grilled meats, fish, and vegetables. Papaya salsas often contain lime juice, cilantro, and jalapeno for a zesty flavor.
Cooking: Unripe papayas can be cooked and used in savory dishes, such as curries and stews. The flesh can be stir-fried, grilled, or roasted, and the seeds can be used in dressings and marinades.
Medicinal uses: Papaya is used in traditional medicine to treat a variety of ailments, including digestive issues, inflammation, and skin conditions. The enzyme papain found in papaya is used as a natural digestive aid and is also a common ingredient in skin care products.

Overall, papaya is a versatile and nutritious fruit that can be enjoyed in many different ways. Whether eaten fresh, blended into a smoothie, or used in a savory dish, papaya adds a sweet and tropical flavor to any meal or snack.

Types of Papaya

There are several different types of papaya, each with its unique characteristics. Here are some of the most common types of papaya:

Solo: Also known as the Hawaiian papaya, this type of papaya is small, pear-shaped, and has smooth, thin skin that ripens to a bright yellow color. The flesh is sweet, juicy, and orange in color, and the seeds are small and numerous.
Maradol: This variety of papaya is large, round, and has a green skin that ripens to a yellow-orange color. The flesh is bright orange-red in color, with a sweet, musky flavor, and the seeds are large and black.
Mexican: The Mexican papaya is oblong or pear-shaped, with green skin that ripens to a yellow-orange color. The flesh is yellow-orange in color, with a sweet flavor, and the seeds are small and black.
Tainung: This variety of papaya is a cross between the Solo and Maradol varieties, and is popular in Taiwan and other parts of Asia. It has a cylindrical shape, with green skin that ripens to a bright yellow color. The flesh is sweet and juicy, with a slightly tangy flavor.
Sunrise: The Sunrise papaya is a smaller variety, with a round or oval shape and yellow-orange skin. The flesh is orange in color, with a sweet and juicy flavor, and the seeds are small and numerous.
Kapoho: The Kapoho papaya is a small, pear-shaped fruit with green skin that ripens to a yellow color. The flesh is yellow-orange in color, with a sweet and tangy flavor, and the seeds are small and black.

Each type of papaya has its unique flavor and texture, making them suitable for different culinary applications. Some types are better suited for eating fresh, while others are preferred for cooking or blending into smoothies and other beverages.

Health Benefits of Papaya

Papaya is a nutrient-rich fruit that offers a variety of health benefits. Here are some of the key health benefits of papaya:

Digestive health: Papaya contains the digestive enzyme papain, which can help break down proteins in the stomach and improve digestion. It also contains fiber, which can help regulate bowel movements and prevent constipation.
Immune system support: Papaya is a good source of vitamin C, which is essential for immune system function. It also contains other antioxidants that can help protect the body from free radical damage and reduce inflammation.
Skin health: The antioxidants and vitamin C in papaya can help protect the skin from damage caused by UV rays and environmental toxins. Papaya is also a natural exfoliant and can help remove dead skin cells and unclog pores.
Heart health: The fiber and potassium in papaya can help lower blood pressure and reduce the risk of heart disease. Papaya also contains compounds called flavonoids, which have been shown to improve blood flow and reduce inflammation in the body.
Anti-inflammatory effects: Papaya contains several compounds, including papain and chymopapain, that have been shown to have anti-inflammatory effects on the body. This may help reduce the risk of chronic diseases, such as arthritis and heart disease.
Eye health: Papaya is a good source of beta-carotene, which the body converts to vitamin A. Vitamin A is important for eye health and can help prevent age-related macular degeneration and other eye disorders.

Overall, papaya is a nutritious and delicious fruit that offers a variety of health benefits. Whether eaten fresh, blended into smoothies, or used in savory dishes, papaya can be a valuable addition to a healthy diet.