Botswana Citrus Granted Market Access to China with Zero Tariff（Oct 30）

 Botswana Citrus Granted Market Access to China with Zero Tariff

On October 27, the General Administration of Customs of China (GACC) published an announcement on phytosanitary requirements for importing fresh citrus from Botswana, permitting the import of fresh oranges, mandarins, grapefruits, and lemons that meet the relevant requirements.

Botswana is a landlocked country in southern Africa. In 2024, its citrus export value reached USD 1.53 million, with main export destinations including Portugal, Spain, the Netherlands, Germany, and Poland. Thanks to China's policy of granting zero-tariff treatment to all 53 African countries with diplomatic relations starting from May 1, 2026, Botswana citrus imports will enjoy zero-tariff treatment.

The announcement specifies that quarantine pests of concern to China include the Mediterranean fruit fly (Ceratitis capitata), Natal fruit fly (Ceratitis rosa), African wax scale (Ceroplastes destructor), black scale (Ischnaspis longirostris), African citrus thrips (Scirtothrips aurantii), and false codling moth (Thaumatotibia leucotreta). Registered export orchards must establish comprehensive quality management and traceability systems under Botswana supervision, implement Good Agricultural Practices (GAP), and apply Integrated Pest Management (IPM).

Packing facilities must maintain good sanitary conditions and prevent pest reinfestation (e.g., through insect-proof netting). During packing, citrus destined for China must undergo culling, sorting, grading, fungicide treatment, washing, brushing, and waxing to ensure freedom from insects, mites, rotten fruit, branches, leaves, roots, and soil. Export citrus must be packed and stored separately from citrus destined for other markets.

All export citrus must undergo cold treatment under Botswana or its authorized agency supervision. Cold treatment parameters: for lemons, 3 degrees Celsius or below (pulp temperature) for 18 consecutive days or more; for citrus other than lemons, minus 0.2 degrees Celsius or below (pulp temperature) for 16 consecutive days or more, or 1.0 degree Celsius or below (pulp temperature) for 19 consecutive days or more. Prior to cold treatment, fruit must be pre-cooled for at least 72 hours to reach the treatment temperature.

Source: foodmate.net / World Food Network

Link: https://news.foodmate.net/2026/10/755974.html