한국감귤수출연합(주)

It has been long known that 100 or more countries around the world cultivate 2,000 or more varieties of gamgyul. Specifically, the varieties can be divided into mandarin, orange, lemon, pummelo, citron (gamgyul), kumquat, and trifoliate orange.

Korea has approximately 400 different varieties of gamgyuls and produces approximately 40 different varieties.

The production centers on the unshiu orange, which is mostly consumed as a fresh fruit, as its peel can be taken off easily; however, the varieties known as late-ripening citrus such as hallabong, cheonhyeyang, and redhyang have recently increased.

Mandarin is divided into the unshiu orange, Chinese honey orange, tangerine, etc. Mandarin and orange were combined to produce Tangors and its major varieties include hallabong, cheonggyeon, cheonhyehyang, and iyegam. Hallabong was produced by crossbreeding cheonggyeon and Chinese honey orange, and cheonhyehyang by crossbreeding cheonggyeon and encore makot. As the harvest of hallabong begins in February and cheonhyehyang March, they are called late-ripening citrus fruits.

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  Unshiu

  Typical variety of Jeju gamgyul with 12 brix of sweetness and 1% acidity, has a smooth surface and a thin peel, easily peeled and convenient to eat.

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  Hallabong

  It is called hallabong as the stalk end of the fruit resembles the shape of Hallasan Mountain. It has soft flesh, plenty of juice, and is very sweet with 13 brix of sugar content.

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  Cheonhyehyang

  It is called cheonhyehyang (thousand-mile-scent) because of the scent. People have described it as the ‘fruit with the scent that travels a thousand miles’, ‘fruit with the thousand scents’, or ‘fruit with the scent from heaven.’ The peel is thin and it is as sweet as hallabong.

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  Redhyang

  It is called redhyang because the peel is red. The peel comes off easily and the flesh is soft. It is as sweet as hallabong.

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  Hwanggeumhyang

  It is called hwanggeunhyang (gold scent) because it looks as though it has the elegance of a queen. The flesh is plump, the taste is less sour, and it has a distinct scent differentiated from cheonhyehyang.

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  Kumquat

  It is also called kinkan or geumgyul. It is a small gyul taken with the peel.

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  Cheonggyeon

  It has the advantages of oranges and gamgyul. It has a rounder figure and a smoother surface than gamgyul and a thinner peel and more juice than oranges.

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  Jinjihyang

  Has an intense orange scent and plenty of juice, tough flesh increases storability.

Jeju Island lies on the northern limit line of gamgyul plantation. According to various records, it is estimated that people have been enjoying gyul from the Three Kingdoms Period and a variety of native gyuls still exist.

Ancient literature recorded that there were about 35 varieties of native gyuls, but only 12 varieties have survived to today.

They include byeonggyul, dangyuja, jingyul (fruit), citrus nobilis, citrus erythrosa, sadugam, honggyul, cheonggyul, bingyul, jigak, yuja, and pyeongyul. There are 185 trees over a century old of native varieties, and dangyuja and jingyul are the most prevalent among them.