Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Commodity GroupTropical fruit (leguminous pod)
Scientific NameTamarindus indica L.
PerishabilityMedium
Growing Conditions- Adapted to tropical to subtropical climates; reported best performance around 25–45°C with rainfall commonly cited in the 500–1500 mm range (tolerant of wider ranges with well-drained soils)
- Prefers well-drained soils; a distinct dry season is often cited as important for fruiting in many production ecologies
- Young trees are frost-sensitive; mature trees show notable drought tolerance due to extensive rooting
Main VarietiesPrakai Thong, Sri Chomphu, Si Thong
Consumption Forms- Fresh snacking from whole pods (cracked shell; fibers removed)
- De-veined/de-seeded snack packs (including seasoned variants)
- Pulp used for beverages, sauces, preserves, and concentrates
Grading Factors- Pod size/weight and uniformity
- Shell integrity (no cracks/holes) and cleanliness
- Pulp color/texture appropriate to cultivar and maturity
- Freedom from mold and insect infestation; absence of foreign matter and damaged seeds
Planting to HarvestReported bearing onset commonly around 7–10 years (seed-grown), with a juvenile phase often described as 4–5 years or longer depending on propagation and conditions.
Market
Fresh sweet tamarind (Tamarindus indica; Thai: Ma-kham Wan) is a niche, premium snack-fruit segment within the broader tamarind category, typically traded as intact ripe pods and sometimes as de-veined/de-seeded forms. Snack-grade sweet cultivars are strongly associated with Thailand, while overall tamarind production is heavily centered in India. Supply availability is highly seasonal for Thailand’s sweet tamarind, with peak market presence concentrated in the cool-season harvest window (late December to February). Global trade transparency is limited because “fresh tamarinds” are commonly reported within broader customs groupings for “other fruit, fresh,” so buyer procurement often relies on supplier relationships and specification-based contracting rather than highly granular public trade series.
Major Producing Countries- 인도Major global producer of tamarind; widely cultivated across multiple Indian states in rainfed regions.
- 태국Sweet tamarind (Ma-kham Wan) is a Thai specialty fruit product; commercial sweet cultivars and seasonal fresh-pod trade are prominent.
Major Exporting Countries- 태국Exports sweet tamarind as whole ripe pods and value-added de-seeded snack forms; peak seasonal availability late December to February.
- 인도Exports significant volumes of tamarind products (often dried/pulp forms) alongside domestic consumption.
Supply Calendar- Thailand:Dec, Jan, FebPeak harvest/availability window for sweet tamarind (Ma-kham Wan) commonly cited as late December to February.
Specification
Major VarietiesPrakai Thong, Sri Chomphu, Si Thong
Physical Attributes- Ripe pods with brown shell; sweet cultivars described with curved or straight pod shapes depending on variety
- Indicative pod weights around 70–80 g are referenced for common Thai sweet cultivars
- Soft brown to reddish-brown edible pulp inside the pod; shell is cracked and lateral fibers removed prior to eating
Grades- No U.S. grade standards exist for tamarind; trade commonly relies on buyer specifications (e.g., pod integrity, cleanliness, freedom from defects/decay/insects).
Packaging- Plastic-bag packaging is referenced for ambient storage of dry ripe pods
- Export presentation commonly includes retail-oriented net bags and cartons, depending on buyer format
Supply Chain
Value Chain- Harvest ripe pods -> field/packhouse sorting -> cleaning and defect removal -> optional cracking/de-veining and de-seeding for snack packs -> packing -> domestic distribution and export via produce exporters
Demand Drivers- Snack consumption of sweet pods (notably in Thailand) and gifting/seasonal purchases during peak harvest months
- Value-added snack formats (de-seeded, seasoned sweet-salty-spicy variants) and use in preserves/confectionery
- Ingredient use of tamarind pulp in beverages, sauces, and concentrates, supporting off-season demand via processed forms
Temperature- Dry ripe pods are referenced as storable in plastic bags at ambient conditions for extended periods; moisture control is critical to prevent mold/insect issues
- Refrigeration and appropriate barrier packaging can better preserve quality attributes of stored fruit/pulp over time (evidence base exists for whole fruit and pulp storage studies).
Shelf Life- Dry ripe pods: reported storage up to ~4 months at ambient conditions when kept in plastic bags
- Dry ripe pulp: reported storage up to ~3 months at ambient conditions when kept in plastic bags
- Ripe fruit/pulp exposed to humidity is susceptible to beetle/fungal attack; pulp separated from peel is more mold-prone without good packaging and hygiene controls
Risks
Seasonality And Origin Concentration HighFresh sweet tamarind supply for the premium snack segment is strongly seasonal (commonly late December to February in Thailand), and market availability can tighten quickly if weather disrupts flowering/fruit development or if harvest logistics are constrained during the short peak window. Because sweet tamarind is marketed as a specialty product associated with specific producing areas and cultivars, buyers relying on Thai origin can face abrupt spot shortages and quality variability outside the peak season.Contract volumes ahead of the peak season; qualify multiple Thai suppliers and formats (whole pods and de-seeded); build buffer inventory of properly packaged dry ripe pods and/or use processed pulp/snack formats for off-season continuity.
Storage Pests And Mold MediumRipe pods in humid conditions can be attacked by beetles and fungi; stored tamarind is also associated with specific insect pests (including seed beetles/borers and other storage pests), creating quality loss, contamination risk, and potential import rejection if infestation is detected.Maintain orchard IPM and sanitation; harvest at correct maturity; keep pods dry and intact; use moisture- and pest-resistant packaging; implement inspection and sorting for pinholes, webbing, and mold before export.
Long Maturation Cycle MediumTamarind is a long-lived tree crop with a multi-year juvenile period; typical bearing onset is reported around 7–10 years. This makes supply response slow after major shocks (storm damage, orchard decline, or replanting needs), and can prolong periods of tight supply for specialty sweet cultivars.Support orchard renewal planning with growers; diversify sourcing across producing regions and product forms; maintain multi-year supply agreements to stabilize availability.
Sustainability- Tree-crop production in semi-arid and rainfed systems; resilience characteristics (deep rooting, drought tolerance) can support agroforestry/landscape uses where appropriate
- Postharvest loss risk (mold/insect damage) can drive waste if drying, hygiene, and moisture-barrier packaging are not well managed
FAQ
When is peak season for fresh sweet tamarind from Thailand?Thailand’s sweet tamarind (Ma-kham Wan) is commonly described as having peak availability from late December through February.
What are common Thai sweet tamarind cultivars seen in trade?Commonly cited Thai sweet tamarind cultivars include Prakai Thong, Sri Chomphu, and Si Thong.
How long can dry ripe sweet tamarind pods be stored under ambient conditions?A Thai agriculture reference describes dry ripe pods as storable in plastic bags at ambient conditions for up to about 4 months (and dry ripe pulp for about 3 months), assuming good moisture control.