1. GUAVA
MEDICINAL VALUE
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2. Guava genus species
 Plants of the Myrtle Family
 Genus Psidium
 Contains about 100 species of
tropical shrubs and small
trees.
 Most commonly eaten Guava
is the Apple Guava Psidium
guajava.
 Other types commonly eaten
types include the Strawberry
Guavas- Psidium lucidum and
the Pineapple Guavas- Feijoa
sellowiana
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3. Geography of Cultivation.
 Origin is not completely known but
though to be “an area extending
from southern Mexico into or
through Central America.” Places
this include are Peru where seeds
of it were found at many
archaeological sites.
 Main produces of the fruit are now
are now Brazil and Hawaii, with
other produces in California,
Florida and Mexico.
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4. Morphological description.
 Fruit itself comes in a
variety of shapes, sizes,
colors, textures, and taste
qualities.
 The Apple Guava is pear
to grapefruit shaped with
a whiteish inter-fleshy
part.
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5. Guava fruit and flowers

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6. Cultivation features.
 Grown in tropical and sub-
tropical climates
 Trees need full sun exposure.
 Thrives in a warm, humid
condition but can withstand to
dry to a degree.
 May live in nearly any type of
soil but Loam and Alluvial are
best for it.
 Needs some type of frost
protection for colder areas,
tree will die at temperatures
below 26 degrees F. (-3 C) ARISE TRAINING & RESEARCH CENTER

7. Common Guava uses.
 Most commonly eaten as a whole, or sliced up especially
in many Latin American dishes.
 Other uses include turning the Guava into jelly or added
to ice cream, cakes, and pies.
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8. Medicinal uses
 Very good source of vitamin A and C
 A tea made from the leaves and/or bark have been used
by many tribes for diarrhea and dysentery and other
tribes employ it for stomach upsets, vertigo and to
regulate menstrual periods.
 It has also been determined to be effective treatment for
gastrointestinal disorders.
 Has some anti-hyperglycemic qualities.
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9. ARISE TRAINING & RESEARCH CENTER