Introduction Present status/ nutritive value Recommended varieties Nursery management Field establishment Climate and soil/ land preparation/ spacing/ time of planting/ seeding or planting Crop management Weed control/ fertilizer application/ irrigation/ pest control/ disease control Harvesting & post-harvest technology Harvesting/ post-harvest handling/ food processing Economics & marketing Extent & production/ labour requirement/ cost of production/ marketing Research Programme Printed Materials in pdf format Abstracts of research papers

Introduction

Nutritive Values
(per 100g edible portion)   

Energy	57.0k cal
Protein	1.0g
Fat	0.9g
carbohydrates	11.1g
Calcium	70.0mg
Phosphorus	10.0mg
Iron	2.3mg
Thiamine	20.0ug
Riboflavin	10.0ug
Vit.	39.0mg

Medicinal Values / Uses
Increases palatability of food. Useful to maintain oral health and treatment of peripheral neuritis, digestive problems, spleenomegaly, rheumatic fever and arthritis, cardiovascular diseases, fever, hemorrhage, obesity, cough and cold.

Major Growing Areas
Wet zone

Nature of cultivation
Scattered; lamonime is grown in organized small orchards and home gardens

Recommended Varieties

Local and introduced cultivars

Harvesting & post-harvest technology

Value Added Products
Lemonade, squashes, jams, jellies, marmalades, cordial

Economics & Marketing

Availability
April - August (Lemon)
Year round  (Lemonime)