Goraka
Garcinia quaesita
Family : Clusiaceae
Garcinia quaesita, known as Goraka (Sinhala) and Kodukkaippuli (Tamil) is belongs to family Clusiaceae. It is a medium evergreen, shade-loving, relatively slow growing tree naturally found in the local tropical rainforests of Sri Lanka. The tree is small to medium sized with horizontal or drooping branches. In Sri Lanka goraka has been used for culinary and medicinal purposes. Now goraka is becoming a popular spice in the world because of its potential as a dietary supplement for weight losses and appetite control.Goraka is not cultivated as a fruit tree, but seen growing in wet and intermediate zone homegardends as a cash crop.
Climate and soil
It can be successfully grown in a wide range of soil in the wet and intermediate zones in Sri Lanka .Deep, well drained, slightly acidic, clay loam soil is best for goraka cultivation.Goraka needs well distributed rainfall. Short dry period (15 – 20 days) is importance for flower initiate. Shade is necessary during the first 2 – 3 years both in nursery and field establishment.
Propagation
Goraka is normally propagated from seeds. Seed propagation is the easiest, cheapest and most convenient method, but low germination percentage, seasonal flowering behavior and long juvenile period are the some problems associated with seed propagation method.therefore vegetative propagation can be use for produce good quality, true to type planting material from selected mother plants. Cleft grafting is the successful propagation method can be applied for goraka.
Field Establishment
Field planting is done at the onset of the rainy season helps to minimize the needs for supplementary irrigation. Seedlings require shade at least for 5 years because goraka is sensitive for direct sunlight.
Harvesting
Seed propagated plants take 7 – 9 years for fruiting, whereas grafted plants take 4 -5 years. Harvesteing is done by picking the ripe fruits.Fruits should be handled carefully to prevent damage, it will reduce the quality of the product. After harvesting, seeds are removed and rinds are separated and dried under sunlight until it turns dark black.