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Guinea peaches are a fleshy stone fruit produced by the peach tree. Peaches are high in fiber, low in calories, cholesterol, and sodium. They are also a good source of vitamin K, E, and C. Both the skin and the flesh of the fruit are edible. They can be dried, canned, eaten raw, or juiced. Despite being considered a similar fruit to nectarines given a shared species, there is a commercial distinction between the two. 

The peach first got domesticated as well as cultivated in the region of Northwest China. It was widely grown in Persia after being introduced there commercially. The fruits later got to Greece towards 330 BC and then were transplanted to Europe in the Middle Ages. 

Guinea peaches have a particular fuzz on their skin. Its tree grows up to 7m. They have broad veined leaves with solitary or paired, pink, five-petaled flowers. The peach has a delicate aroma with yellow or whitish flesh. A single seed of the fruit is oval, about 1-3 to 2 cm long, red-brown, and surrounded by a wood-like husk. 

Guinea held a 13% share of total peach exports in Africa. This fete got achieved at 7.9K tons as of 2018.

Depending on whether the fruit flesh sticks to the stone, peaches are divided into freestones, also called dessert and clingstones. Freestones’ flesh is separate from the pit, meaning the stone moves without damaging the pulp. They are larger, firmer, less juicy, and preferred for eating fresh. whereas the flesh of the clingstones hangs on tightly to the pit and are preferred for canning and making jams or jellies 

Guinea peaches have a chilling requirement. They need a 0°c to 10°c chilling period for about 500 hours. After this period during which the plant appears dormant, the quiescence period happens where buds break and grow in favorable warm weather. The Guinea peach tree, however, can tolerate -26°c to -30°c temperatures but an ideal cultivation temperature range would be 25°c to 30°c. The tree does well in deep soil or sandy loam soil with excellent draining properties, a PH of 5.8 to 6.8, and an annual 200-300 mm rainfall.

Harvesting of Guinea peaches is done by picking, and the fruits get cleaned after. Unripe fruits are stored in paper bags until they ripen while ripe ones are stored at room temperature to be used within 1-3 days because this fruit has a short shelf life. Later, the fruits are sorted depending on size and shape and graded based on quality and color. The final packing gets done in carton boxes and crates per fruit color and size whereby each box holds 6-7 kg of fruits. The product is not shipped with ethylene generating commodities.

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