Tamarind is a large, deciduous tree up to 30 m high. It has a short bole and a high, deep-seated, spreading crown, up to 12 m in diameter.
Mature fruits should have a brown shell, while immature pods have a green skin. The fruit is a pod containing a sticky brown to reddish-brown pulp which tastes both sweet and sour and contains the richest natural source of tartaric acid.
The best time to begin propagation depends in the local climate, water availability and method of propagation.
Regardless of which propagation method uses, it is essential to select a tree with good qualities, from which to collect either seeds or vegetative material.
Vegetative propagation methods have been developed for tamarind and have a number of advantages over seed propagation.
The genetic quality of the progeny is maintained, the trees reach bearing age much earlier and the stature of the tree is smaller, facilitating management and future harvesting activity. It also overcoming handicap of presence of barren trees.
Tamarind trees receive minimal care. In Thailand’s central delta they are extensively cropped and kept to convenient size by planting them close together and by pruning.
Tamarind tree
