Recent data from the USDA Agricultural Research Service (ARS) reveals that Persian limes and Lisbon lemons from Hawai’i show a significant resistance to tephritid fruit flies when healthy, paving the way for potential growth in the state’s citrus industry.
Mahi Pono, a Maui-based food production company, is leveraging this research to position Hawai’i as a formidable player in the US lime market.
In 2024, the company planted 8,000 acres of Persian limes, aiming to supply 20 percent of the entire US market. However, the road ahead is complicated by the unique phytosanitary challenges Hawai’i faces when exporting citrus to the mainland.
Hawai’i’s fruit must either be irradiated or undergo vapor heat treatment to meet entry requirements. These processes can detrimentally impact the fruit’s aesthetic appeal, shelf life, and ultimately its marketability, as mentioned by Mahi Pono President Paul Cracknell.
To counter these setbacks, Mahi Pono collaborates closely with federal researchers to highlight the conditional fruit fly non-host status of healthy limes and lemons. The key finding is that fruit flies are only attracted to punctured limes, suggesting that undamaged fruit does not pose a risk.
The company is working to advocate for more lenient phytosanitary regulations, which could facilitate easier access for Hawaiian citrus to the mainland market. Cracknell asserts that the systems approach protocol, which employs multiple pest control methods, would sufficiently mitigate pest risks.
He expressed optimism about the USDA APHIS application process, stating, “I’m hopeful that within the next three to six months, we’ll have a decision on limes.” As for lemons, while the necessary research is complete, preparations to file the USDA application are still ongoing, meaning they will remain within Hawai’i for now.
If Mahi Pono successfully gains market access, the benefits would extend beyond just the company. Other growers in Hawai’i would also have the opportunity to enter the market, potentially diversifying the US lime supply, which is heavily dominated by Mexican imports.
The feedback from retailers and food service companies has been overwhelmingly positive regarding the quality of Mahi Pono’s citrus, further indicating a healthy demand for Hawaiian products.
Cracknell emphasized that if they secure access to the mainland, the unique qualities of Hawai’i-grown Persian limes would present a compelling alternative to Mexican limes, which currently hold a staggering 97 percent market share.
He pointed out that the cultivation methods in Hawai’i differ considerably from those in Mexico. Unlike the dry-land farming used in many Mexican lime orchards, Mahi Pono employs a fully irrigated farming system utilizing both rainwater collection and wells. This allows them to maintain consistent water supply to their trees.
The result, according to Cracknell, is a superior lime characterized by a vibrant green color, exceptional juiciness, and elevated Brix levels—qualities he believes make them ideal for cocktails, particularly margaritas.
With ongoing efforts to reshape regulatory hurdles and an increasing interest from markets, the future looks promising for the Hawaiian citrus industry. Cracknell’s vision of a thriving network of local producers is within reach, contingent upon successful negotiations with federal agencies and the implementation of new strategies to protect Hawai’i’s unique agricultural products.
image source from：freshfruitportal
