Red guavas are the fifth most commercially important fruits in India, after bananas, mango, citrus and papaya. They are grown for the fresh market as well as for processing into jellies, a sweet paste referred to as “cheese,” and a sweetened guava beverage called “squash.” The Indian Institute of Horticulture Research in Bangalore, located in south-central India, developed two different red-fleshed varieties, the Arka Kiran and Arka Rashmi. Bangalore, known locally as Bengaluru, and the surrounding areas are known as the ‘land of Red guavas’.
· The tree should be planted in well-drained soil where its roots have room to spread.
· Fertilize growing guavas every one to two months while young and then three to four times per year as the tree matures.
· Guava trees need a high amount of nitrogen, phosphoric acid and potash, along with some magnesium for maximum fruit production.
· An example is a formula of 6-6-6-2, worked into soils just prior to the onset of the growing season and then evenly spaced out three times during the growth period.
· Pruning should be done when it grows excess.
· Look for pest attack and apply cure accordingly.