New mandarin variety developed in Cuba
Cuban researchers have developed a mandarin that’s ready for local and international markets, radiorelojcuba.com reported.
It also has higher resistance to a fungus that led to its disappearance in the 1980s, said Gisel Sosa Sánchez, an assistant researcher at the Institute of Tropical Fruit Research, during the third International Symposium of Tropical and Subtropical Fruit held in Havana, the website reported.
In addition, Sosa Sánchez said, through using techniques to improve the genetics, it was possible to obtain, commercialize and produce new varieties of mandarins, fruit that years ago disappeared from Cuba’s agricultural landscape, according to the website.
Also at the symposium, Cuban specialists discussed how to improve yield from citrus by using fertilizers and biofertilizers.
Marketing fresh fruit in Cuba, examining the causes of lower quality and developing technical capacity also were discussed.