Longkong lanzones from Thailand and Malaysia are promising export commodities. Foreign markets have been developed for the fruits. Oversupply is no problem as harvest season in the Philippines is different from those of the two other longkong producing countries.
The eating quality of the fruits produced from Mindanao, the Visayas and Luzon can compete favorably with those harvested in Thailand and Malaysia. In fact, longkong from Mindanao is being sold in Metro Manila fruit stands as imported lanzones from Thailand.
Longkong fruits are in compact bunches — some are seedless and others have very small seeds and latex-free. Its taste borders on a delicate blend of a very light hint of sourness and hearty sweetish tingle.
In Metro Manila, Mindanao longkong sells for P250 a kilo wholesale. It retails at P350 per kilo up to P600 per kilo when supply cannot meet the demand. In comparison, local Paete lanzones fetch only a wholesale price of P40 per kilo and retail prices from P60 to P80 per kilo.
Pomologist Bernie Dizon, who has gone through a number of successful experiences in growing longkong topworked over Paete or Jolo varieties of lanzones, says longkong can grow well and fruit abundantly under local condi-tions.
Longkong is propagated by grafting its scions into the root-stocks of local Paete and Jolo lan-zones varieties which have sour fruits and big shades but with ex-tremely good root system. To enhance growth of longkong make double root stocks. Existing seedlings of Paete and Jolo lanzones can be transformed into longkong by topworking.
Here’s how topworking is done. Inarch longkong on local seedlings by slicing one-third of the longkong’s pencil-sized stem; the slice should be three inches long. Then make a wound up to the cambiom layer on the trunk of the ordinary lanzones seedlings; make sure it will fit the sliced stem of grafted longkong.
Tie the longkong scion and the Paete (or Jolo) root stock with straw. Cover the whole three-inch wound with the tying straw.
Every month, thereafter, cut one-fourth of the top portion of the local variety rootstock. Do this up to the fourth month; by then, the cut will be where the longkong is inarched. Paint the rootstock with latex or enamel paint to seal the wound and prevent die-back.
After two years, the crown of longkong will be bigger than the crown of the native rootstock. The vertical branches of longkong will be as big as the trunk of the native variety (Paete or Jolo) and ready to bear fruits.
Another method of topwor-king is done on a big Paete lanzo-nes tree 20 years old or older. One of the watersprouts or sideshoots that grow on the trunk should be grafted or inarched with longkong scion. These unnecessary non-fruiting branches can be made to bear fruits with the grafting of longkong scion which will grow in big branches and bear longkong fruits in two years.
To avoid buying fake longkong seedlings, take note of the following information.
Longkong leaves and Paete leaves look similar in form. A longkong leaf is tasteless while of Paete or Jolo has bitter taste like bitter gourd (ampalaya) when chewed.
Fertilize the new trees with 17-0-17 and 0-0-60 (N-P-K) at the rate of one kilo per 10-kilo fruit. Last application should be at least two months before ripening or two months after emergence of the flowers.