**3. Marketing and trade**

New Zealand is one of only three countries to grow tamarillos commercially, the others being Colombia and Australia. New Zealand leads in the production and export followed by Colombia [11]. Tamarillos of New Zealand are exported to the United States, Japan and Europe (**Table 1**). For the export, the existing marketing channels developed for the kiwifruit are used [12] which have greatly benefited the farmers. Due to lack of international market and knowledge of the fruit, the export potential of this fruit crop has not been yet achieved to its level. There are relatively

*Tamarillo (*Cyphomandra betacea *(Cav.)) Origin, Cultivation, Breeding and Management DOI: http://dx.doi.org/10.5772/intechopen.106601*


#### **Table 1.**

*Tamarillo export markets 2014–2016 (year ending June, tonnes and \$NZ FOB).*

few barriers to trade and very few countries specifically refer to tamarillos in their tariff schedules. The United States of America continues to be the main export market for tamarillos. In Columbia majority of the produce is consumed locally, but some part is also exported to the Netherland, France, Canada, Germany and Spain. It is important to mention here that standards have been established among commercial growing country's that market tamarillo fruits (New Zealand, Ecuador and Colombia) and in other countries, there is no such regulation and therefore no commercialization capacity [13, 14]. Fresh tree tomatoes are in high demand in foreign markets, particularly in the United Kingdom, the Netherlands and Spain, where they are especially popular if they are grown without the use of pesticides. Fair Trade accreditation also helps to open up new markets for the product. Imported fruit is processed into juices, syrups and other beverages as well as gelatins and other treats. It might also be exported in the form of fruit pulp or concentrate if processing facilities and suitable transportation were available.

### **4. Composition and uses**

This fruit is found to be a good source of vitamin A, C, B6, E and antioxidants [15–18]. Tamarillo has a relatively high content of vitamins A and C (**Table 2**). Levels of vitamin A are intermediate between those of tomato and carrot [19], while the ascorbic acid content is similar to that of citrus fruits. Tamarillo is rich in anthocyanins and carotenoids which are responsible for their color [20]. The presence of anthocyanins and carotenoids show its biological, therapeutic, and preventative properties [21]. Osorio et al. [22] using spectroscopic analyses revealed that tamarillo fruits are a rich source of natural pigments with potential antioxidant activity, giving them a remarkable added-value. Phenolics are the main antioxidants found in the tamarillo fruit pulp [23]. The seed of the fruit is consumed together with flesh [24]. Tamarillo seeds made up 1.0–1.5% wet basis of the fruit (50–80 g). The seeds of tamarillo were examined for their proximate components [25]. Protein content was


#### **Table 2.**

*Nutritional composition of tamarillo fruits.*

discovered to be 22.63%, fat content to be 21.13%, and ash to be 3.15%, with a total carbohydrate content of 43.87%, in the seeds. Tamarillo seed oil's fatty acid profile revealed that linoleic acid (70.47%), oleic acid (14.93%), palmitic acid (9.41%), stearic acid (2.23%) and linolenic acid were the most prevalent fatty acids (1.73%). Apart from these, the oil included arachidic acid (0.23%), phellonic acid (0.22%), and lignoceric acid (0.23%). The fruits are very low in calories (only about 40 calories per fruit). These fruits are available in both red and yellow varieties. However, the red varieties are more popular and more common [26]. Acosta-Quezada et al. [11] assessed fruits of purple and yellow/orange cultivars and did not find any relevant differences among them.

Tamarillo is grown mainly for their edible fruits and to a lesser extent as an outdoor ornamental. The tamarillo fruit has been described as "brazenly beautiful" and the aroma "unusual and attractive". They have several culinary uses and can be eaten raw in salads or as dessert but preferably cooked [27]. The flesh can be eaten fresh or made into a range of sweet and savory dishes and condiments. Tamarillos are tangy and usually sweet with a bold and complex flavor that differs by variety. The fruit can be stewed to use on cereal or as a pie or crumble filling, added to stews or made into a delicious chutney, which is especially good with chillies. In Jamaica and the West Indies, the fruits are considered to have beneficial effects in relieving disorders of the liver [27]. Tamarillo is an important component in Rwanda's exotic fruit industry and consumption of the fruit is traditionally recommended for people suffering from stomach ailments. It is processed into jams, juices and jellies or canned in syrup or prepared in combination with milk products like yogurts, milk shakes and ice-creams. The fruit has high level of pectins, which makes it especially suited for jams and preserves [28]. It is also used for canning in syrup and for producing pulp, chutney, sauce, baby food and in combination with milk products like yogurt, milk shakes and ice creams [29]. The fruit can be used much as a regular tomato, but it has less moisture, so more water, stock or gravy is needed for most cooked dishes.

*Tamarillo (*Cyphomandra betacea *(Cav.)) Origin, Cultivation, Breeding and Management DOI: http://dx.doi.org/10.5772/intechopen.106601*
