How climate impacts guava processing in Brazil

In Brazil, guava is widely used for making guava paste, a traditional sweet. But weather has a strong impact on the fruit’s quality. It affects the flavor, texture, and water content — all of which change how jams and pastes are made.

During dry periods, guavas ripen slowly and contain less water. This makes them sweeter and easier to process. Less sugar is needed, and cooking times are shorter. In contrast, rainy conditions produce larger but watery guavas. These need longer cooking to reduce moisture, and this can darken the final product.

A guava producer from Taquaritinga (São Paulo) explains that recipes must be adjusted depending on the season: “When guavas have more water, they take longer to cook. When they’re sweeter, we reduce the sugar,” he says.

Making guava paste requires more than just fruit. It depends on knowing the climate, monitoring fruit quality, and changing the process when needed. For producers, adapting to seasonal changes is key to keeping a consistent product.

source: globorural.globo.com, abrafrutas.org

photo: dogtime.com