Lime crops in Mexico are very important as it is a fruit highly consumed domestically and one of the most exported. Even though Mexico began the Persian lime cultivation in 1975, large scale production began in the 80’s.
There are more than 3 thousand lime producers distributed in mainly 5 states of Mexico, generating direct and indirect employment and income to the neighboring communities.
At an international level, Mexico is placed 2nd in lime production. According to data from the National Institute of Statistics and Geography (INEGI), Mexico has 209,436 hectares devoted to the crop of this fruit, and in 2019 1,351,055 tons of lime were produced.
Regarding the Persian lime, Mexico produces around 500,000 tons a year, from which 90% are exported. From these exported tons, 85% goes to the United States and Canada, almost 15% is sent to Europe and hardly 1% is for Japan.
The state of Quintana Roo dedicates around 3,850 hectares to citrus fruits plantations and produces approximately 47,737 tons, leaving an economic revenue of almost $250,000 Mexican pesos.
A fruit with great attributes and a wide range of uses
Among lime attributes vitamin C is the most famous, which is well known to help strengthen the immune system. It has a low level of potassium and sodium, so it is said that it helps fight high blood pressure. It has characteristics that help detox and purify the body, as well as bactericide and antiseptic qualities.
However, benefits are not limited to health and wellbeing, lime is an essential ingredient of Mexican food. It is the perfect supplement for meat and seafood, it is also used in salad dressings, soups, and desserts, as well as in alcoholic and non-alcoholic drinks.