Lemon, Lime & Citron Varieties in Bangladesh
Bangladesh’s climate—featuring humid subtropical conditions, monsoon rains, and fertile soils—supports a surprisingly varied citrus sector. While large-scale lemon orchards are modest compared with other fruits, Bangladesh has a rich diversity of lemons, limes and native citrus (citron and wild types) that are culturally and economically important. Many smallholder farmers grow citrus for home use, local markets and increasing export potential. Research institutions such as Bangladesh Agricultural Research Institute (BARI) and the Bangladesh Agricultural University (BAU) have developed improved varieties to boost productivity, while unique local fruits like the aromatic “gondhoraj lebu” and wild citrus from Sylhet shape niche markets.
1. Lemon Varieties
In Bangladesh, lemons (commonly called lebu) are grown throughout the country, especially in homesteads in the Sylhet, Chittagong, Tangail, Narshingdi and other districts. Improved varieties have been released to enhance yields and suitability for local conditions.
Zara Lemon & Colombo Lemon
Region: Exportable commercial plantings in Sylhet (Jaintiapur) and Narshingdi.
Characteristics: Morphological research distinguishes “Zara” and “Colombo” as distinct export‐type lemons. Zara lemons tend to be larger and have different vegetative structure than Colombo lemons.
Use & Notes: These varieties are identified for export markets; better identification helps growers manage disease susceptibility and market quality.
BARI/Lebu-Variety Improvements (e.g., “BARI Lebu-1”, “BARI Lebu-2”, “BARI Lebu-3”)
Region: Across Bangladesh, research centres and improved orchards.
Characteristics: Released by BARI and BAU; for example “BARI Lebu-1” has a distinct “elachi (cardamom) flavour” profile, large fruit (about 260 g), juiciness and moderate seeds.
Use & Notes: These improved lemons aim at higher yields, better flavour and suitability across more regions.
General Context:
Lemon production plays a role in rural livelihoods — small orchard plots, backyard trees and niche export lines contribute income and diversification. Researchers note that lemon cultivation helps local farmers in eastern regions.
2. Lime Varieties
Lime types in Bangladesh are both the globally familiar sour green limes and locally adapted aromatic citrus species. They are used extensively for cooking, beverages and cultural uses.
Kagzi/Kagzi Lebu (Sour Lime, Citrus aurantifolia or local equivalent)
Region: Widespread in Bangladesh, homesteads and orchards.
Profile: Small round to oval fruit, thin rind, highly acidic; locally this may be referred to broadly as “lebu” or “kagzi lebu”.
Use: Frequently used as souring agent in curries, dal, fish dishes and beverages.
Gondhoraj Lebu (Aromatic Lemon‐Lime type)
Region: Particularly common in Bangladesh (name references fragrance).
Profile: Highly fragrant citrus fruit; the rind and juice are valued for distinctive aroma.
Use & Notes: Used as premium citrus for flavour, aromatic uses and sometimes export niche.
Wild Citron‐Lime: Shatkora / Hatkhora (Citrus macroptera var. annamensis)
Region: Especially in Sylhet district and neighbouring hilly areas.
Profile: Large wild citrus, thick rind, minimal pulp; prized locally.
Use: The rind is cooked into curries, often with beef/fish, and also sun-dried for later use. This species is functional in local cuisine rather than mainstream commercial lime.
3. Citron & Other Heritage Varieties
Citrus heritage in Bangladesh includes species that are less commercial, but culturally significant, and under conservation concern.
Wild/Heritage Citrus (e.g., “kotlebu”, “sulanglebu”, “kolombulebu”, “tuna lebu”)
Region: Hilly areas and home gardens in northeastern Bangladesh (Sylhet, Jaintiapur etc.).
Profile: These indigenous citrus types are less common, under threat and sometimes considered vulnerable due to pest/disease, deforestation and neglect.
Use & Notes: They often provide local flavour, genetic resource value and cultural significance more than mass market value.
Summary Table
| Category | Varieties |
|---|---|
| Lemons | Zara Lemon, Colombo Lemon, BARI Lebu‐1, BARI Lebu-2/3 |
| Limes | Kagzi Lebu (sour lime), Gondhoraj Lebu (aromatic), Shatkora/Hatkhora (wild citron-lime) |
| Citron/Heritage | Kotlebu, Sulanglebu, Kolombulebu, Tuna Lebu (heritage wild citrus) |
Cultivation, Cultural & Commercial Context
- Production Significance: Citrus production in Bangladesh covers roughly 50 thousand acres and about 0.4 million tonnes annually, which is about 7% of permanent fruit‐land area. Major growing zones include Sylhet, Moulvibazar, Chittagong, Tangail, Narshingdi, Rajshahi and others.
- Research & Improvement: Institutions like BARI and BAU have released many citrus varieties (e.g., 21 high‐yielding varieties across eight citrus species) and developed over 30 production technologies to boost the sector.
- Export & Niche Markets: Citrus from Bangladesh (especially from Sylhet region) is gaining popularity domestically and abroad. Export values are modest but growing. Some citrus types (like Shatkora) command high prices in niche markets.
- Cultural Uses & Local Importance: In Bangladeshi cuisine, lime/lebu is essential for flavouring dishes, beverages and pickles. Aromatic types like Gondhoraj and wild types contribute to regional identity and traditional cooking.
- Challenges: The citrus sector faces issues including pest and disease pressure, soil fertility depletion, post‐harvest losses, limited packing/processing infrastructure and climate vulnerabilities (monsoon, waterlogging). Continued research and investment are needed to scale up and ensure sustainability.
References
– Banglapedia. Lemon – lebu.
– Bangladesh Agro-Meteorological Information Service (BAMIS). Lemon & Lime cultivation overview.
– Research paper: “Morphological Characterization of Exportable Zara and Colombo Lemons in Bangladesh”.
– Taylor & Francis – Chapter on “Citrus Industry of Bangladesh”.
– The Daily Star. “Sylhet’s citrus getting popular at home and abroad”.
