What is the exact definition of papaya as a commodity?

Papaya refers to the fresh edible fruit, also called papaws, classified under HS code 080720 as fruit, edible; papaws (papayas), fresh.

How should fresh papaya be stored to maintain quality?

Fresh papaya should be refrigerated at 7‑10 °C, kept away from ethylene‑producing fruits, and consumed within a few days to preserve texture and flavor.

Papaya

Papaya is an edible fresh fruit. It is harvested and sold in its raw form.

Prices, specifications and international trade for papaya under HS 080720.

Papaya Price

$1,395USD/t

Published reference · Jul 1, 2026

Papaya is quoted in USD/t at MEX. Historical customs values may differ from the headline reference.

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Papaya Historical Unit Values

Papaya Suppliers

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Papaya Exports and Imports

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Mexico led reported papaya exports in 2025, at $132M.

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Papaya Specifications and Quality

Papaya grading factors include Skin color and uniformity, Flesh firmness, and Blemish and scar presence.

Grading Factors

Quality assessment for papaya considers Skin color and uniformity, Flesh firmness, and Blemish and scar presence.

Skin color and uniformity
The extent of yellow or orange color indicates ripeness; even color without large green patches is preferred for retail, while some green is acceptable for longer transit.
Flesh firmness
Firmness is a key indicator of eating quality; overly soft fruit may be overripe or damaged, while rock-hard fruit is not ready to eat and may have been harvested too early.
Blemish and scar presence
Surface defects such as scratches, sunburn, or insect marks reduce visual appeal and can indicate underlying quality issues, though minor scarring may be acceptable for processing.
Shape and size
Uniform, well-formed fruit with a typical pear-like or oval shape is easier to pack and appeals to buyers; misshapen fruit may be downgraded or diverted to processing.
Sugar content and flavor
Soluble solids and sweetness are measured for maturity and taste; a sweet, aromatic profile is essential for fresh consumption and influences buyer preference.

Common Defects

Recorded defects for papaya include Soft or mushy spots, Mold or decay, and Insect damage.

Soft or mushy spots
Overripe or bruised areas that are soft to the touch, often with a fermented odor, making the fruit unsuitable for fresh sale.
Mold or decay
Fungal growth, often appearing as white or gray fuzz, typically starts at the stem end or in wounds, spreading quickly and rendering the fruit inedible.
Insect damage
Holes, tunnels, or frass from fruit flies or other pests, which can introduce rot and make the fruit unmarketable.
Skin discoloration
Dark patches, freckling, or uneven color that detracts from appearance, often due to sunburn, rubbing, or disease.

Papaya Facts and HS Code

Papaya belongs to fresh fruit within produce, nuts, spices and food ingredients. Its customs classification covers HS 080720.

Papaya HS Code

Also known as	pawpaw, papaw
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Fresh fruit — Produce, nuts, spices and food ingredients
HS codes	080720
HS6 description	Fruit, edible; papaws (papayas), fresh
Quoted in	USD/t
Reference location	MEX

Production & Handling

Papaya storage guidance: Store papayas at temperatures between 10°C and 13°C with high humidity to slow ripening and prevent shriveling. Avoid exposure to ethylene-producing fruits unless ripening is desired, and keep the fruit dry to prevent mold growth.

Production and Storage

Perishability	High
Temperature regime	Chilled
Storage conditions	Store papayas at temperatures between 10°C and 13°C with high humidity to slow ripening and prevent shriveling. Avoid exposure to ethylene-producing fruits unless ripening is desired, and keep the fruit dry to prevent mold growth.
Production methods	Farmed
Processing steps	Plant papaya seeds or seedlings in well-drained, fertile soil in tropical or subtropical climates Cultivate the trees with irrigation, fertilization, and pest management until flowering and fruit set Monitor fruit development and harvest at the appropriate maturity stage, typically when the skin shows color break Clean and wash the harvested fruit to remove field heat and surface dirt Sort and grade the fruit by size, color, and defect presence Pack the fruit into appropriate containers, often with protective padding Cool the packed fruit to remove field heat and slow ripening Store and transport under chilled conditions to maintain freshness

Packaging

Typical papaya packaging includes Single-layer corrugated carton, Ventilated bulk carton, and Plastic clamshell or punnet.

Single-layer corrugated carton
Used for high-value, ripe fruit destined for retail; provides cushioning and allows airflow while protecting the delicate skin.
Ventilated bulk carton
Common for wholesale distribution; holds larger quantities with ventilation holes to reduce condensation and maintain fruit quality during transit.
Plastic clamshell or punnet
Used for pre-cut or small-sized papayas in consumer packs; offers protection and convenience for retail displays.

Uses & Risks

Papaya is used in Fresh consumption, Fruit salads and smoothies, and Dried papaya.

End Uses

Fresh consumption
Eaten raw as a snack or dessert, often chilled, with the skin and seeds removed; the flesh is scooped or sliced.
Fruit salads and smoothies
Diced or blended into mixed fruit bowls, smoothies, or juices, where its soft texture and sweet flavor complement other tropical fruits.
Dried papaya
Sliced and dehydrated to produce a chewy, sweet snack; often sweetened or flavored, and used in trail mixes or baked goods.
Papaya puree
Processed into a smooth puree for use in baby food, sauces, desserts, or beverages, where its natural sweetness and color are valued.
Papain extraction
The latex from unripe papayas contains papain, a proteolytic enzyme used as a meat tenderizer or in dietary supplements; this is a niche but established use.

Uses and Related Commodities

Downstream industries	Fresh produce wholesale and retail, Food service and hospitality, Beverage manufacturing, Snack food processing, Nutraceutical and enzyme extraction
Standards	codex CXS 183-1993 — Standard for Papaya
Leading origins	Brazil, China, DR Congo, Dominican Republic, India, Indonesia, Mexico, Nigeria, Peru, Venezuela

Sourcing risks

Risk	Category	Severity	Mitigation
Microbial contamination Food safetyHigh Papayas can harbor pathogens like Salmonella on the skin or in the flesh if contaminated through water, soil, or handling, especially in cut fruit.	Food safety	High	Implement good agricultural practices, wash and sanitize fruit surfaces, and maintain cold chain integrity; for cut fruit, ensure hygienic processing and temperature control.
Fruit fly infestation PestHigh Fruit flies lay eggs under the skin, and the larvae feed on the flesh, causing decay and making the fruit unmarketable.	Pest	High	Use integrated pest management, including traps, bait sprays, and field sanitation; post-harvest treatments like hot water dips or fumigation may be required for export.
Chilling injury LogisticsMedium Exposure to temperatures below 10°C for extended periods can cause pitting, discoloration, and a water-soaked appearance, reducing quality.	Logistics	Medium	Maintain the recommended temperature range during storage and transport, and avoid prolonged cold storage; monitor temperature logs and use appropriate packaging.

Papaya Questions

What is the exact definition of papaya as a commodity?: Papaya refers to the fresh edible fruit, also called papaws, classified under HS code 080720 as fruit, edible; papaws (papayas), fresh.
How should fresh papaya be stored to maintain quality?: Fresh papaya should be refrigerated at 7‑10 °C, kept away from ethylene‑producing fruits, and consumed within a few days to preserve texture and flavor.