Kachai Lemon (Citrus jambheri Lush.) of Manipur is an exotic horticultural fruit from Northeast India which has been accorded Geographical Indication (GI) registration tag. Popularly known as Kachai Champra (Lemon), it is widely grown in the Kachai village in Ukhrul District, Manipur.
Unlike the other lemon varieties grown in other part of world, Kachai Lemon is considered to be unique as it is a rich source of ascorbic acid, containing 45-51 mg/100 ml juice. The juice content is 36-56 ml per fruit. The fruit bearing plans of Kachai Lemon look like flowering trees during harvesting time.

Uses and Processing Opportunities

Kachai Lemon is a high yielding landrace with high economic value. It is consumed as fresh fruit and also used for making juice and pickles.
The best ways of consumption are as fresh fruit or fresh squeezed juice. Citrus fruits are well known for their vitamin C content and are also good sources of vitamin A, folic acid and dietary fibre.
Fresh citrus fruits can be stored for several days at room temperature or for several weeks in the refrigerator. Fresh- squeezed juice should be stored in the refrigerator and is stable at refrigerator temperature for several weeks from a nutritional standpoint.
Different value added products can be prepared from Kachai Lemon. The major products are juice, squash, RTS beverage and pickle. ICAR Research Complex for NEH Region, Manipur Centre has standardized a commercially viable technology of converting Kachai Lemon juice into powder. In addition, ascorbic acid and pectin can be extracted from juice and peel respectively.