Onam Greetings - Krishi Kannada

Transcription

KERALA KARSHAKAN
1
e-journal
Onam gs
Greetin
Page
26
Farmer’s day
Farmer’s day Celebrations
September
2013
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KERALA KARSHAKAN
e-journal
My warm felicitions and
heartiest Onam Greetings.
May the festival ushers in
peace, prosperity and
happiness to all farmers,
students and to all who
love farming as a
profession, culture and
livelihood.
K.P. Mohanan
Minister for Agriculture
Stationary & Printing
Government of Kerala
September
2013
INSIDE
KERALA KARSHAKAN
e journal
3
Mail: editorkkfib@gmail.com
KERALA KARSHAKAN e-journal
Phone: 0471-2314358
September 2013 Volume-1 Issue-4
Log on to http://www.fibkerala.gov.in
Cover Story
The First English farm e-journal from Kerala
8
Onam
An egalitarian dream
Prof. (Dr.)A.K.Nambiar
12 Thrilling breeze flows
Ezhumavil Raveendranath
Chief Editor
K. Sivanandan
Editor
Suresh Kumar S.
16 ONAM The Festival Of Diversity And Equality
Priya T.K.
20 Pradhamans
Indu Narayan
22 Onam Harvest
K.A. Beena
Asst. Editor
Anitha C.S.
26 Farmers
Design & Layout
Deepak Mouthatil
31 Agricultural Policy- Policies related to land
award distribution
Farmers
Day
35 Punarpuli
a promising fruit for fighting obesity
Shareefa M., and Remya PV*
38 Bitterless Gourds for Widening Kerala’s Vegetable Basket
Joseph John K, L K Bharathi
41 NBPGR- the custodian of plant genetic resources
Dr. Sherry Rachel Jacob
44 Scope of Jackfruit Brining Industry in Kerala
Shree Padre
Articles/ Features appearing in this e-journal are either commissioned or assigned.
Neverthless, other articles of farm relevance are also welcome.
A maximum of 750 wordage is appreciated. Such items should be addressed to
The Editor, Kerala Karshakan e-journal, Farm Information Bureau, Kowdiar PO,
Thiruvananthapuram, Pin: 695001
These may also be mailed to editorkkfib@gmail.com in word format.
September
2013
VIEWS expressed in the articles published in KeralaKarshakan e-journal are not, necessarily those of the Government.
4
KERALA KARSHAKAN
e-journal
From the Editors’ Desk
FARM INFORMATION BUREAU
ADVISORY COMMITTEE MEMBERS
Chairman
Subrata Biswas IAS
Agricultural Production Commissioner
K.R. Jyothilal IAS
Secretary (Agri)
R. AjithKumar
Director (Agri)
Mini Antony
Director (I&PRD)
Mesmerizing
harvest season
Dr. K.G. Suma
Director (AH)
K.T. Sarojini
Director (Dairy)
R. Vimalasenan Nair (i/c)
Station Director
All India Radio
P.K. Subhash
Director, Doordarshan, Thiruvananthapuram
C. Radhakrishnan
Chamravattom, Tirur, Malappuram
Prof. Abraham P. Mathew
Marthoma College, Chungathara PO,
Malappuram
M. Ramachandran
Lakshmivaram, Sankaran Para Lane,
Mudavanmukal,
Poojappura, Thiruvananthapuram
A. Yetheendran
Madhathil House, Vendai, Pinarayi,
Thalassery
Ramesh Babu K.P.
Mavilari, Chendayadu, Panoor, Kannur
K.P. Nair
Ragam, YGRA Kavuroad, Kowdiar PO,
Thiruvananthapuram
Adv. Beena
Karthika Bhavan, Palottuvila, Malayinkeezhu,
Thiruvananthapuram
Salim Madavoor
Kanivu, Madavoor PO, Narikkuni Via,
Kozhikode
K.P. Janardhanan Nair
Muthedam, Kurippuzha PO, Perinadu, Kollam
Convenor
K. Sivanandan
Principal Information Officer
September
2013
O
nam, the vibrant and colourful harvest festival
is once again knocking our doorsteps; it is the
state festival of Kerala. Today Onam is not just
the festival of Keralites, but also acquired a national
status. It is even celebrated across the seas with fervour.
The festival is characterized by feasting, boat racing,
singing, dancing and so on. Even after centuries the
festivities remain rooted in the minds of malayalis
Traditionally Onam comes when the state’s granaries
are full and fruits and vegetables become ready to be
harvested providing plentiful food for people. Whatever
be the fables and legends behind the celebrations of
Onam, all people exchange the message of oneness at
this festive times. This is also one of the best ways to
unite keeping apart all difference. Through this let us
reach the new shores of wonderful ‘Onappookkalams’
harvest festivals full of fun and joviality, colourful and
vibrant.
Editor
KERALA KARSHAKAN
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e-journal
NewsDesk
Farm Photography contest
Kerala Karshakan magazine is conducting a State-level farm
photography competition. Pictures that depict the richness of the
agricultural sector of the State in the areas of agriculture, animal
husbandry or dairy development would be considered for the
competition. The entries in colour (12x16’’) should be sent to the
Principal Information Officer, Farm Information Bureau (FIB), Kowdiar
P.O., Thiruvananthapuram-3, so as to reach by October 30. The FIB
will have the right of the selected photographs and it would be
published in the publications of the department, including ‘Kerala
Karshakan’. One can send 3 entries.The entries should not have been
published previously or sent for any other competition. Cash awards
of Rs. 10,000, Rs. 7,500 and Rs. 5,000 would be given to the first,
second and third prize winners respectively. More details can be
had from FIB on all working days directly or over telephone. Phone
number 0471 2314358
Postal address
Principal Information Officer
Farm Information Bureau
Kowdiar p.o
Trivandrum-3
Essay writing competition
Farm Information Bureau conducts a State level essay competition for school students. Students
from 5th to 12 th standard can participate in this. The topic is “ Paristhithi samrakshanathinte
krishipaadangal”. The essay in malayalam should not exceed 5 pages. Duly certified by school authorities,
the essays should reach Farm Information Bureau by October 31st. Cash awards of Rs. 5,000, Rs. 3,000
and Rs. 2,000 would be given to the first, second and third prize winners respectively. More details can
be had from FIB on all working days directly or over telephone. Phone number 0471 2314358
Postal address
Editor Kerala Karshakan
Farm Information Bureau
Kowdiar p.o
Trivandrum-3
September
2013
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KERALA KARSHAKAN
e-journal
Scheme
NewsDesk
Mobile Agro Clinics
Department of Agriculture
Field visits are inevitable for the technology support, by the Assistant Directors of Agriculture
and other technical staffs in each block, for which mobility is a must. In this perspective Agro Service
Centres are designed to incorporate Mobile Agri Clinics for supporting the service delivery of the
department with the following objectives. An amount of Rs.67.5 lakhs is allotted for the scheme.
·
·
·
·
·
Monitor the pest and disease incidence, diagnosis and suggestion for remedial measures.
Finding out deficiency symptoms, micro nutrients status, soil nutrient status, soil pH etc.
To enable service delivery at door steps.
To build the capacity of the youth in the professional management of agricultural related services.
To improve the farm clinical services by providing mobility support equipped with facilities for
soil problem diagnosis, pest and disease management etc.
For achieving the above
objectives, 75 nos. of Mobile Agro clinics
were established and 75 Bolero Jeeps
purchased and is being utilized as
Mobile Agri Clinics. This scheme is being
implemented to encourage regular field
visit and technology transfer.
September
2013
NewsDesk
KERALA KARSHAKAN
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e-journal
State Level Farmer’s day Celebrations &
Agricultural award distribution
2013 August 16, 17, 18
Nagambadam Maidanam, Kottayam
Farmers
Day
Presided by Shri. K.P. Mohanan, Minister for Agriculture
Shri. K.M. Mani, Minister for Revenue inagurated the function.
Priority Schemes for farmers protection & Security: Sri. K.P. Mohanan
Give recognition to Agriculture like industry: Sri. K.M. Mani
Finance Minister Sri. K.M. Mani urged the need for giving equal or more recognition to agriculture
like industry. Inaugurating the state level Farmers Day celebration and Agriculture Awards distribution
at Nagambadam maidanam, Kottayam on August 16th, the finance minister also declared the official
launching of Neera Scheme. Agricultural Minister Sri. K.P. Mohanan while inaugurating the function
stressed that priority scheme for ensuring farmers protection and security will be implemented in
Agricultural Sector. Home Minister Sri. Thiruvanchoor Radhakrishnan, Minister for public works Sri. V.K.
Ibrahim Kunju, Sri. Mohanan Joseph MLA, Dr. N. Jayaraj MLA, District Panchayat President Smt. Nirmala
Jimmy, Agricultural Secretary Sri. Jyothilal IAS, Agricultural Director Sri. R. Ajithkumar, Animalhusbandry
Director Dr. K.G. Suma attended the function.
September
2013
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KERALA KARSHAKAN
Cover Story
e-journal
Prof. (Dr.)A.K.Nambiar
Professor & Director (Rtd)
School of Drama & Fine Arts
Calicut University
Onam is a
fertility
ritual of
Kerala. This
is an
egalitarian
dream of the
people. The
myth, songs
and other
performing
arts related
to Onam
substantiate
this.
September
2013
Onam
An egalitarian dream
O
nam is a fertility ritual of Kerala. Most of the rituals in Kerala are
very much related to nature fertility or human fertility. Onam
belongs to the second category. This is an egalitarian dream of
the people. The myth, songs and other performing arts related to Onam
substantiate this.
It is difficult to trace out the exact period of Onam festival. There
are some references on onam in the Sangham literature. Maduraikanchi
(Mankudi Maruthanar) and Haryakshamasa samarolsavam (Cheppukatt
Neelakantan) exemplify this. We can see some references in Palland and
Pathikangal of Periyazhvar on Onam. We are getting more historical
evidences from the temple documents of Kerala. Sri Padmanabhaswami
temple and Thiruvalla temple are some among them. These evidences
prove that Onam festival has the tradition of more than 1000 years.
KERALA KARSHAKAN
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Onam is celebrated in Tirupathy temple long Dosa as breakfast).When the feudal system was
before. In Thamizhakam, Onam was an important prevailing in Kerala, the tenants were supposed to
festival. The people of Gudalur and Ooty of Nilgiris supply things like banana, pumpkin and other
are also having Onam festival. Onam is widely vegetables to the landlords. They were rewarded
celebrated in Tulu region by Brahmins (Haveekar with Onappudava and dhakshina(money) by the
and Sheevalli) and other castes like Bandees, landlords. In North Malabar Onam is a secular
Billavas and Cheriyakkars. Temples like Uduppi festival. Fish is an essential part of Onasadya as
Sreekrishna, Kollur Mookambika, and Gokarnam far as most of the people of North Malabar are
also are celebrating Onam.
concerned. Nowadays chicken became the main
The notable items of Onam in general are attraction of the Onam feast.
Poovidal, Onassadya(feast), Onappudava ( serving
There will be various entertainments and
new cloths to the members of the
performing arts after the Onassadya.
family) and involving in cultural
A number of folk performing arts
activities . It varies in certain
were staged during Onam season.
There
are
some
places. For example, the ritual
Recreational games also were
of placing the idol of
performed on this occasion.
references on onam in
Thrikkakkara Appan and its
Onatthallu is a martial art as
the Sangham
adoration are essential part
well as combat conducted
literature.
of Onam festival in
between two groups. The
Ernakulam District. In
venue will be polished
Maduraikanchi
southern parts of Kerala,
with the paste of cow
(Mankudi Maruthanar)
Pazham nurukku (ripe
dung. The contestants
banana is cut into slices
are standing face to
and Haryakshamasa
and boiled with ghee and
face. The leaders of the
samarolsavam
molasses to eat with
group beat his opponent
(Cheppukatt
Neelakantan)
exemplify this.
September
2013
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KERALA KARSHAKAN
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Kunnamkulam
(Thrissur) and
Alathur( Palakkad)
are the places
where Onatthallu
was prevalent.
with hands,
sitting up on
the shoulders
of
their
respective
fellowmen.
There will be a
mediator called
Chazhikkaran to control
the combat. His duty is to
see that the combat is going
on without foul. The participants
are supposed to beat the opponent only
with stretched hands. They are not
supposed to beat with flinched fist.
Moreover, one person from each side must
be approximately in the same age and
physique. The duration of the match will
be about four to five hours per day and it
may last for four to five days.
Kunnamkulam( Thrissur) and Alathur
(Palakkad) are the places where
Onatthallu was prevalent.
Onakkummi/kaikottikkali is a
female dance form exclusively performed
September
2013
by women during
Onam season
which is very much
similar
to
thiruvathirakkali.
Kolattam , a stick
dance of women using
sticks on their hands, is
also a circular dance.
Pulikkali is a male dance
form of Thrissur district
performed in connection with
Onam. The human bodies are painted
completely to establish the illusion that
they are tigers. This may be an extension
of the tribal dances like narikkali,
karadikali etc. Many tigers dance together
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according to the furious speedy
the reminiscences of the golden
rhythms of drumming. Kummatti is
reign of Mahabali. The belief is that
a secular dance form of Thrissur,
the people are blessed with the
The
Palakkad and Waynad districts
advent of Mahabali. The
Onappottan/
performed during Onam days.
Onappottan/Oneswaran is
Oneswaran is
Thalla(grandma), Krishna, Siva,
the regional version of
Kirathan, Darika, Narada,
Onatthar in Kozhikode
the regional
Jambavan etc are the
district.
version
of
important characters who
Thumbithullal,
Onatthar in
wear beautiful wooden
O n a k k u m m i ,
Kozhikode
masks. The costumes are
kattachendukali, thalama
made of a typical grass named
(thalappanthukali),
district.
Kummattippullu. The performers
kothamkallukali, oonjalalattam,
visit the houses and dance in the
kolkkali, ammanattam, karadikali,
background of the rhythm of
karakali, villukottu, aattakkalam,
Onavillu(bows). The musicians sing and the
monthayum thalavum and onappattukal are
characters dance. Popular songs are sung to praise some of the folk performing arts and
Kummatti.
entertainments prevalent in Kerala during Onam
Vallamkali(boat race) is another spectacular festival.
event performed during Onam festival.
The
In olden days there was an unwritten code
important venues of the race are the districts of of conduct on North Malabar. If the husband of any
Alappuzha and Pathanamthitta. Punnamadakkayal, family was absent during the important festival
Champakkulam, Payippattu, Aranmula etc are some days like Onam, Vishu, Pooram/Thiruvathira(spring
of the major places of Vallamkali. There are festival), they were not permitted to enter the house
different types of boats like kalivallam, thereafter. One of the versions of Mathileri kanni,
chundanvallam, veppuvallam, odi, churulan etc.
a Vadakkan Pattu, testifies this practice.
In North Malabar, there is a ritual named Eventhough Onam festival is preserved; the
Onatthar which is performed on Uthradam and traditional value and glamour are not existing.
Thiruvonam days. A boy disguised into Maveli with However, it is still practiced as a binding factor of
colourful facial make-up, small crown, chilambu and the people of Kerala and also a symbol of equality
bangles. The dancer clings the bell when he dances and prosperity.
in the courtyard of the houses. During the dance,
the chief drummer along with his fellowmen sings
a song in praise of Lord Mahabali. The song depicts
September
September
2013
2013
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KERALA
KERALAKARSHAKAN
KARSHAKAN
Cover Story
e-journal
-journal
Ezhumavil Raveendranath
Director, Coped
Rident and
roundure floral
beds ,
commonly
known as
“onapookkalam”
are the signets of
the season. Not
only gigantic
mansions but
petty huts were
once competing
one another to
make
pookkalam
more attractive.
September
September
2013
2013
Thrilling
breeze
flows
T
ribulations are over. Fearful memoirs of stormy and torrential
showers began to fade. Nature wipes off all the wrinkles and
gently spreads her marvelous emerald carpet
with multicolor feathery fringes. Thrilling
breeze flows around each and every green
sand murmuring “time has come to dress up
well and lit the lamp in your heart”.. Chirping
ornis slowly stretches their wings to send off the
last livid clouds from the bluish sky. Yes, yet
another Onam getting ready behind the
fragrant curtains. Hillocks and hamlets are
sprung up with a neoteric vim.All the heaps are enthroned with floral
crowns and ruling rods.
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KERALA
KERALAKARSHAKAN
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All are rejuvenating themselves to make onam more
colorful and memorable. Really it is a festival of the rural
farmfolk who know the vibrant fragrance of the soil. After the
satanic departure of the riff-raff monsoon, they commence
the detersion activities to recieve the Simham ( Chingamthe first month of malayalam era). It was practice of
decorating the gateways of petty but precious villages with
festoons and cotton flags. Once each and every village
had its own unpolished gateways to keep their identity
intact. Just before the entrance there was a long and robust
flagpost. At the very first day of Chingam ther was a virtual practice of
geolatry flag hoisting. The rolicking flag was the symbol of unity,
fraternity, equality and honesty for which the erstwhile Mahabali
sacrificed his power, palace and phylon.
In geolatry, Navadhanya ( nine types of food
grains ) were sown in a piece of land with hymns
and pomp. They are the seeds of paddy, wheat,
millet, raggi, barley, sesame, gram, horsegram
and greengram. This was called Navadhanya
Samarpana. (offering of nine grains to Goddess earth).
It was commonly believed the” the samarpana “would
bring prosperity to the land.
Rident and roundure floral beds , commonly known as
“Onapookkalam” are the signets of the season. Not only gigantic
mansions but petty huts were once competing one another to make
pookkalam more attractive. This was not aimed to get any rewards
but to honor the regality
Pookkalam is a colorful link between benevolent nature and
grateful human being.No such arrangements cant be seen in any other
September
September
2013
2013
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KERALAKARSHAKAN
KARSHAKAN
KERALA
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e-journal
because the sunday is the day of the Lord
Soorya and its color is burning red.
Similarly, monday is the day day of the
moon and its color is milky white.
following are the color pattern of floral
arrangement
Sunday- burning red
Monday- milky white
Tuesday- red
Wednesday- green
Thursday- yellow
Friday-saffron
festivals. From the Atham (the first day
Saturday-blue
when the official launching of onam
The color of
ceremony taken place) to Thiruvonam , the Wednesday is depicted
rural folk , especially child corps are busy. asgreen. There may be a
In the divine lux, it can be seen that they doubt whether green flower is
are searching here and there to collect both available. Answer is simple. The
natural and nurtured flowers
holygrass named Karuka(Bermuda grassWithout pookkalam Keralites cant Cynodon dactylon) is enlisted in the range
think about Onam. There are certain rules of flowers. It is also included in the list of
and regulations observed in
well known Dasapushpa (the ten
erecting florids. It is assumed
divine flowers). The thulsi
that certain astrological facts
(Ocimum tenniflorum) is also
are behind the erection. The
considerd as green flower.
color of the dominating
The base of the
flower depends upon the
pookkalam is moulded with
day when the atham
the gummy soil of white ant
comes.For eg, if it falls on
hill (termitarium) and
sunday , the main flower
cowdung. It has a convex
must be hard red in color. It is
shape with bunny centre.
September
2013
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KERALAKARSHAKAN
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KERALA
During onam season all flowers
are given equal importance. Flowers
are classified into four, ie. home
flowers. farm flowers, street flowers
and wild flowers.
A coconut shell with water is hidden
at the middle. Then an ideal lotus
flower with long stem is placed at the
top of the hidden shell. The stem must
be immersed in the water so that the
flower can be kept afresh for the coming
days. This trick is practiced to overcome
the scarcity of lotus.
During onam season all flowers are given
equal importance.Flowers are classified into four,
ie. home flowers. farm flowers, street flowers and
wild flowers.Home flowers are nurtured flowers.
Rose, jasmine, grandflora, chrysanthemum, coral
flowers, hibiscus, holybasil, red corella, sunflower
nerium are some examples. The flowers of
melons, berries, cucumbers, elephant foot,
plantain etc are treated as farm flowers
Champak, asoka, pomegranate etc are under
wild flowers.
The pookkalam has nine faces, The
first face is sooryamukha( face of the sun)
where the lotus flower is placed. Lotus is
depicted asthe ladylove of the sun. It is believed
that the hot of the midday sun can be alleviated
through the placement of the lotus. The other
faces are Indramukha, Agnimukha, Yamamukha,
Nairuthamukha, Varunamukha,
Vayumukha, Kuberamukha and
Eesaanamukha. Indra is at the
east, Varuna is at the west, yaman
is at the south and kubera is at the
north. The blessings of these
protectors are believed tobe
inevitable for the wellbeing of the
land.
The new generation is
preparing pookkalam in offices,
public grounds and auditoriums
with polythene flowers withered
flowers brought from the neighbouring
states.But they are not aware of
anything about our rich and
colurful tradition.. As per
the sketch and guidelines
of the designers they are
doing something. It is
mere mockery and
puppetry. May our beloved
maveli forgive them.
September
2013
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KERALA KARSHAKAN
Cover Story
e-journal
Priya T.K.
Junior Librarian,
Kannur University Central Library,
Kannur -670002
Phone: 9446668080
K
erala, the land of festivals, attracts the entire world with its
colourful and rich cultural diversity. Each festival celebrated in
Kerala has its own role in building the cultural heritage of the
country. Onam is the most spectacular festival of Malayalees who live
all over the world. Even in the present context of small or nuclear
families, Onam is still celebrated, preserving its warmth and divinity.
Onam, with
its rich
traditional
and
ritualistic
form creates
a spectacle of
truth, beliefs
and unity. It
extends the
optimism for
equality and
social
harmony
everywhere.
September
2013
ONAM
The
Festival Of
17
Diversity And Equality
Onam, with its rich traditional and ritualistic
form creates a spectacle of truth, beliefs and unity.
It extends the optimism for equality and social
harmony everywhere. It is deep-rooted in the life
of each and every Malayali and it is an evercherished dream for good future. Malayalees,
wherever they live, find time to celebrate Onam to
rejoice with friends and relatives.
Onam is also an occasion to celebrate the
pre- harvest season of Kerala. It marks the end of
Karkidakam and welcomes the golden days of
Chingam , the month of prosperity. After the heavy
rainfall, the nature becomes green and beautiful
with blossoms during the Onam season.
There is a saying, “Atham pathonam”, which
means that Onam festival starts on Atham and ends
with Thiruvonam. Onam is the festival of flowers.
On all the ten days of Onam , children make
Onam is also an occasion to
celebrate the pre- harvest season
of Kerala. It marks the end of
Karkidakam and welcomes the
golden days of Chingam , the
month of prosperity.
beautiful flower carpets called Pookkalam with
different varieties of flowers on the courtyard and
also inside the houses. Thumbappovu,
Mukkuttippoovu, kakkappovu, arippoovu etc are
some of the important flowers used for pookkalam.
In earlier days, the pursuit for flowers with friends,
in and around the village with pookkooda (corbeille)
September
2013
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KERALA KARSHAKAN
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Kerala are used for the preparation of
Onassadya. Each day of Onam has its own
delicious food.
Onassadya includes sambar,
kootukari, aviyal, olan, kaalan, thoran,
rasam, moru, pachadi, kichadi, different
varieties of pickles etc. Sometimes fish
and meat are also included. One of the
chief attractions of ‘Onassadya” is
‘varuthupperi’ and ‘sarkkarayupperi’ which
are made of raw banana. The feast is
traditionally served in plantain leaves,
where each dish has its own position. The
sadya is complete only when different
varieties of payasams are served along
with pazham and pappadam. The
multifarious onassadya is a haunting
experience for Malayalees.
Onakkodi is an inevitable
Onakkodi is an inevitable part of
part of thiruvonam. The head
thiruvonam. The head of the family will
supply new clothes to all the members of
of the family will supply new
the family. The small children are given
clothes to all the members of
‘chittada’, a small yellow cloth as onakkodi.
the family. The small children
Onam is the time for various performing
art forms. Onathallu, vallamkali,
are given ‘chittada’, a small
villadichupattu, thalappanthukali,
yellow cloth as onakkodi.
thumbithullal, oonjalattam etc are the
major events practiced in Onam session.
Onam is the time for various
Onam is observed in different
performing art forms.
parts of Kerala in different ways. It is
reflected in the rituals and also in the
feasts, according to the custom and
tradition of people of Kerala. In the
southern parts of Kerala, Onam is
celebrated with the offerings given to
and poovili (call for flowers) is a Thrikkakkarayappan, who is Lord Vishnu.
memorable experience of the childhood. But in North Kerala, it is more or less a
Pookkalams are made in different shapes secular festival.
and forms to mark the never ending
We have the popular myth of
beauty of Kerala culture.
Mahabali, the famous King of Kerala, who
Another important feature of was stamped down to Patala by Lord
Onam is the Onasadya, which is the Vishnu. It is believed that Mahabali
special feast served on Thiruvonam. It is comes to visit his people on the day of
a true example of traditional Kerala food thiruvonam every year and he is welcomed
with all kinds of vegetarian curries and by the people with Pookkalam. Although
also payasams. The items served in it has a mythical relevance, it also has the
Onassadya also have local variations. historical evidence of centuries.
Nowadays, non-vegetarian items are also
Onam festival is an attractive
included in Onassadya in North Kerala. event and therefore hundreds of tourists
Almost all the vegetables available in come to Kerala from other parts of India
September
2013
19
Onakkodi is an inevitable
part of thiruvonam. The head
of the family will supply new
clothes to all the members of
the family. The small children
are given ‘chittada’, a small
yellow cloth as onakkodi.
and abroad during this season. The major
attractions for tourists during the festival are
various art forms like martial arts and folk games.
The tourists are interested in the attitude and
concern of the Malayalees towards the historical
festivals and traditions of the state.
As the fields and bushes have given way to
buildings and skyscrapers the availability of local
flowers has reduced. Nowadays, all the flowers
used for making pookkalam are brought from other
states like Tamil Nadu, Karnataka and Andhra
Pradesh. Even the vegetables are to be brought
from other states. It is a great disgrace to us that
we cannot be self-reliant to celebrate our own
festivals. Let us hope that Onam may bring in the
message of self reliance which may eventually
bring self assurance in the minds of all Malayalees.
Onam, a blend of myth and reality is the
most popular festival of Kerala, which takes us back
to our nostalgic past into the era of prosperity and
equality described in the folk song as ”Maveli nadu
vaneedum kaalam, manusharellarumonnupole…”.
Whatever may be the myths behind Onam
or its historical backgrounds, the enthusiasm and
the attitude expressed in the celebration of Onam
is always the same for all Malayalees. May the
spirit and essence of this festival be maintained
and preserved forever.
September
2013
20
KERALA
KERALAKARSHAKAN
KARSHAKAN
e-journal
-journal
Oman Cusine
Indu Narayan
Freelance Writer
PRADHAMANS
WHEAT PRADHAMAN
Pradhamans
occupy a
premier
position in
the menu of
Onasadya.
Try new
delicious
recipes of
pradhaman
this Onam.
September
2013
1 cup dalia (broken wheat)
4 cups jaggery, grated
1 No. coconut, grated
1 tbsp each of kishmis and nuts
1/2 cup sago, cooked
4 No. dates, chopped.
4 cardamoms, powdered
Prepare the first, second and the third milk from the grated
coconut. Cook sago and dalia in enough water. Prepare jaggery syrup
and pour the third coconut milk and allow it to boil. Pour the first milk for
a while. Add the second milk and when it thickens a little pour the first
milk and off the gas. Fry nuts and kishmis in ghee. Garnish the payasam
with the fried items and chopped dates. Sprinkle cardamom powder and
serve hot.
21
KERALA
-journal
KERALAKARSHAKAN
KARSHAKAN e-journal
KAPPAPPAZHAM-RAVA
PRADHAMAN
3 kappappazham(red banana)
one cup semolina (sooji rava)
2 tsp ghee
250 gm jaggery
2 tsp maida
4 cups coconut milk(first extract)
2 cups milk (pre boiled)
4 cardamoms, powdered
Peel the banana and cut into 1 cm
cubes. Place semolina in a pan with 1 1/2
cups water and cook for 5 minutes till done.
Prepare jaggery syrup. Add ghee, jaggery
syrup and 1.5 cups water and bring to boil.
Mix the flour with 1 tbsp water. To this add
payasam and bring to a boil again. Add
coconut milk and milk, bring to a boil once
more, and boil for 2 minutes. Stir in
cardamom powder and remove from heat.
Serve hot.
SEMIA PRADHAMAN
RICE PRADHAMAN
1/2 packet fried semia
1/2 kilo jaggery, grated
1 big coconut, grated
1 cup milk
25 gms each of kishmis and nuts
1 tsp cardamom powder
2 tbsp ghee
1 tbsp coconut pieces.
Cook fried semia in milk. Cook soaked
sago in water. Prepare the first, second and the
third milk from the grated coconut.
Fry kishmis, nuts and coconut pieces in
ghee and keep it aside.
Prepare jaggery syrup and to this add
cooked semia and sago. Pour the third coconut
milk to this and allow it to thicken a little. Pour
the second milk. And when it thickens a little,
pour the first milk and off the gas. Garnish with
the fried kishmis, nuts and coconut pieces.
Sprinkle with cardamom powder.
Ingredients: 200 gm red rice (unakkalari)
2 1/2 tbsp kishmis
2 1/2 tbsp nuts
1 kg jaggery, grated
1 Litre coconut milk, first extract
50 gm sugar candy
4 No.s cardamoms, powdered
Method: Heat 1 tbsp ghee in a big flat
pan, add kishmis and fry till puff up. Remove from
pan, drain and set aside. Add cashewnuts and
fry till golden brown. remove from pan and set
aside. Reserve ghee.
Wash rice, drain, place in a pan with 2
1/2 cuup water and cook till half done. Add the
prepared jaggery syrup and remaining ghee. Fry
stirring constantly. Add the cooked sago and stir
when it is dry add the coconut milk, sugar candy
and fried cashewnuts and kishmis. Pour the
balance ghee and cook till payasam thickens. Off
the gas and sprinkle the payasam with cardamom
powder.
September
2013
22
KERALA KARSHAKAN
Story Time
e-journal
K.A. Beena
Writer and Journalist
Grandpa
used to
enjoy
fishing in
the river,
sitting on
the bank.
There are
fishes in the
pond too.
Grandpa
would keep
a hook
ready for
Nikhil.
September
2013
Onam
Harvest
N
ikhil couldn’t wink his eyes on the previous night of
Uthradam. He was eagerly waiting for the daybreak. Even
minutes seemed to drag by. As soon as the sun rose he
jumped out of his bed and woke up his grandfather.
“Happy Onam Grandpa, get up and have a bath. A surprise
is awaiting us. We have to go to a place.”
“Just go and sleep kid. Let the dawn arrive. Today, I am in
no mood to go anywhere.” Nikhil was now upset. He wanted to
pick up a fight with his grandpa. Fearing that his father might
scold him, he remained silent and went and lied down on his bed.
Everything began with the Onam vacation. It was mum
who decided to bring grandpa from his place to the flat during
Nikhil’s holidays and celebrate this year’s Onam here. As usual
daddy agreed. He drove 32 kilometers to and fro and brought
grand pa. Nikhil danced with joy. Grandpa was his favorite. The
places his grandpa takes him to and the things he buys for him
whenever he visited his parental home were Nikhil’s secret. Many
times he had told his father that his grandpa was a smart guy.
Grandpa used to enjoy fishing in the river, sitting on the
bank. There are fishes in the pond too. Grandpa would keep a
hook ready for Nikhil. How much time they used to spend together
on fishing! Sitting still holding the fishing hook was not an easy
job for him in the beginning.
Another thing grandpa loved was wandering through a
plantain grove enjoying the beauty of banana bunches. It is an
23
honor to be a farmer was what grandpa had
convinced Nikhil. He also had a vegetable garden.
Eating the crisp tender cucumbers from those
gardens was something grandpa taught him. Nikhil
used to laugh a lot hearing him conversing with
the cows in the shed. He used to boast that
Subhadra (that was his cow’s name) could
understand everything. The way Subhadra shook
her head and blinked her eyes justified his words.
Climbing the Kurathi hill was another hobby.
Nikhil and his grandpa would shout standing on top
of the hill. The hill on the other side will send the
echo. Formerly Nikhil believed his grandpa when
he said that another boy and his grandpa were
standing on the opposite hill. Later it was his father
who taught him about an echo. Nikhil had no doubt
that his grandpa was a mischievous fellow.
Grandpa and grandma made floral designs,
built a swing, prepared a feast and brought new
clothes making Nikhil’s onam splendid. Grandma
passed away last year. After that, papa was never
interested in visiting his native place. That may be
the reason why grandpa was brought here, to this
flat.
Climbing the Kurathi hill was
another hobby. Nikhil and his
grandpa would shout standing
on top of the hill.
The hill on the other side will
send the echo.
This is the first time grandpa is celebrating
onam in a city. He was used to the ways of the
village. Papa and Mama several times spoke about
their doubt that the city and the flat might be
inconvenient to grandpa. Hearing this Nikhil was
also worried about him.
Thoughts about the various ways to make
grandpa comfortable left him sleepless. Nikhil
planned several things like visiting the zoo and
museum, going to the temple and even going for a
September
2013
24
KERALA KARSHAKAN
e-journal
movie. He decided to visit Adwaid’s house
along with grandpa. His grandpa stayed
with him. The grandpas can be friends.
Whenever he went to his native place,
grandpa took great care to introduce him
to the children of his age. Now it is Nikhil’s
turn to return all those things. To Nikhil
grandpa’s arrival was akin to the visit of
the great ‘Mahabali’.
“Grandpa has travelled this far. Let
him take rest.” Papa and mama said as
they went out. They are going to buy new
clothes. While having lunch with grandpa
Nikhil sensed that he has somehow
changed. He was not the playful person
he used to be.
“What happened, grandpa? Why
are you looking bored?
“Nothing, my boy. Finish your
lunch fast. There is a movie on TV now.”
Which movie?
“From today onwards there are
several Onam special movies and
programmes on all channels. Didn’t you
see those advertisements? Eat fast. We
will watch the movie.”
Nikhil now lost his appetite. What
happened to this grandpa? He was the one
who always scolded Nikhil for watching
TV. He had also said that children should
walk around their land and see things and
that television would impede their growth.
He never had a cable connection at home.
Only Doordarsan programmes were
available there. Grandpa watched only
“Let him do whatever he likes.
I am actually relieved to know
that he is not feeling bored
here.”Said his father and
continued working on the
laptop.
September
2013
news on TV. The mere mention of channels
used to infuriate him.
After lunch grandpa began
watching the movie with the help of Nikhil.
Soon he was engrossed in the movie.
Nikhil felt that he was being with a
stranger. Whatever had happened to
Grandpa?
He suddenly remembered that his
parents had arranged a cable connection
for grandpa when they visited him last
time. So that is behind all the problems.
It was evening. Grandpa was still
sitting in front of the TV. He sat there
changing the channels to watch all those
stupid serials and reality shows. Nikhil
complained to his father.
“Let him do whatever he likes. I am
actually relieved to know that he is not
feeling bored here.”Said his father and
continued working on the laptop.
One by one the days passed. With
a shock Nikhil realized that grandpa’s
routine now solely included eating and
watching TV. Nikhil lost his favorite TV
programmes too along with his grandpa.
No more chance to watch sports
programmes or English movies. He tried
several times. But grandpa was
unrelenting. On the previous day of
Thiruonam grandpa told papa, “I have
decided not to go back. You can sell that
property if you want. There also I will keep
on watching the TV. There, programmes
are frequently interrupted by power
failures. Since you have a generator back
up even during a power failure I can watch
my programmes.I will stay here and you
were also asking for a long time……”
Papa and mummy were happy.
They needn’t bother about leaving their
old father alone anymore. Mama told
papa, “Father is now satisfied with his TV.
He is neither feeling neither bored nor
complaining as we had feared.
Nikhil was depressed and angry.
He felt like crying. Even papa is not
noticing what a changed person grandpa
now is. What a relief to pacify grandpa
with TV channels in the same way they
25
used to feed him by switching on the cartoon
channel. This should not be ignored. Nikhil decided.
He went and tickled his grandpa.
“Have a bath quickly. We will go “, he
said.
Where to?
“I will tell you. Please come.”
Grandpa got up reluctantly.
While having breakfast Nikhil told
his mama, we are going for a walk”.
“Be careful. Grandpa is not used to
heavy traffic.” mother said from the
kitchen.
As soon as they got out Nikhil
called an auto and asked his grandpa to
get in.
“Didn’t you say that we are
going for a walk?”
Grandpa, please get in. I am
taking you, isn’t it?
Auto stood in front of Nikhil’s
school. Grandpa was confused. Nikhil
took his hand and walked towards his
class room.
“Grandpa, this is my class
room.” Nikhil said pointing to the
class room on the second floor.
“Come this way, I’ll show you something.”
Nikhil and his grandpa reached in front of a
vegetable garden. Several teachers and students
were gathering vegetables and packing them into
bags. Seeing the profuse growth of vegetables,
Nikhil’s grandpa gave him an astonished look. Nikhil
winked and smiled. He went to his teachers along
with his grandpa.
“Good morning Sir, this is my grandpa.”
A graying teacher came forward, took
grandpa’s hands and greeted him.
“Nikhil used to talk a lot about you. We
actually planned to come there and thank you. It
was because of Nikhil’s grandpa, we were able to
grow this vegetable garden. We don’t know how
to thank you.”
Because of me? How?
“Didn’t you always tell me that farming is
good and that for food we have to do farming? I
used to say that in the nature club of our school.
Last time didn’t you give me several vegetable
seeds? Those are the one’s grown here. I kept it
as a surprise to show you when you came for this
year’s Onam.”
Tears flowed from grandpa’s eyes. He
hugged and kissed Nikhil.
“We decided to celebrate onam with the
vegetables grown by our children. That is why the
harvest was kept for today. Luckily grandpa is here
to inaugurate the harvest.”
Headmaster filled a small basket with
vegetables and handed it to grandpa.
“We would be happy if you inaugurate the
function by giving this to Nikhil.”
Grandpa accepted the vegetable basket
with gratitude and happily gave it to Nikhil. Nikhil
touched his grandpa’s feet respectfully and
accepted it. Children captured the moment in their
cameras. While coming back grandpa told the
headmaster, “take out the seeds of all these
vegetables when they are ripe enough. Dry them.
Send me a few of every variety through Nikhil. Must
sow them in my land and begin farming once again.”
Nikhil’s eyes twinkled with a pleasant smile.
binakanair@gmail.com
September
2013
26
KERALA KARSHAKAN
e-journal
Kerala State Farmer’s day Celebrations
Farmer award distribution
2013 August 16, 17, 18
Nagambadam Maidanam, Kottayam
Presided by Shri. K.P. Mohanan, Hon’ble Minister for Agriculture
Farmer’s day
Shri. K.M. Mani, Hon’ble Minister for Revenue inaugurated the celebrations
Kerala Karshakan subscription campaign Award : Hon’ble Minister for Agriculture gives the cash award of
Rs. 25,000/- and trophy to Smt. Suja Karat, Agriculture Officer, Krishibhavan, Koothuparamba.
Hon’ble Minister release the Kerala Karshakan
Farmers Day supplement by handing over copy
to Shri. R. Heli, Former Director of Agriculture.
Hon’ble Minister releasing ‘Harithagadha’ booklet
Logo of Kuttanad Radio released by the Hon’ble
Minister
September
2013
27
Agriculture awards
Nelkathir Award
Karshakothama Award
Vadakkekonchira Punjakole
Padasekhara Committee
Sri. Binu K.
Enamakkal, Venkidangu, Mullasery, Thrichur
Harithamitra Award
Karunalayam, Peringalam P.O, MunroeThuruthu
Kollam
Udyanasreshtha Award
Sri. P.R. Joseph
Sri. Vinod Karthikeyan
Pallana veedu, Ashtamichira, Mala, Thrichur
Sreerangam, Puthenthoppe, Kadinamkulam
Kazhakootam, Thiruvananthapuram
Krishivigyan Award
Karshakamithra Award
Dr. T.S. Rajeev
Dr. Laiju M. Philip
Asst. Professor, C.O.V.A.S., Mannuthy, Thrichur
Veterinary Surgeon, Polyclinic, Mannarcadu, Palakkad
September
2013
28
KERALA KARSHAKAN
e-journal
Ksheeradhara Award
Karshakabharati Award
Sri. Ramesan T.P.
Dr. P.V. Mohanan
Thuruthikkalamana, Thiruvaniyur, Ernakulam
Assi. Director, RAIC, Kannur
Harithamudra Award
India Vision (2011-12)
Surya TV (2012-13)
Animal husbandry Department Awards
Best Dairy Farmer
Best Farmer doing integrated farming
Sri. Abdul Jaleel
Sri. Sharlath T.J.
Mundankodan veedu, Palankara, Nilambur
Thadathil, Thadiyambad P.O., Vazhathoppu, Idukki
September
2013
29
Best Women Entrepreneur
Best Young Farmer
Smt. Jayasree G.
Sri. Rubeesh N.S.
Krishnapriya, Kadukkarakonam, Koovalassery P.O,
Thiruvananthapuram
Naduvalaparambil Vayalodathu,
West Veliyathunadu P.O., Eranakulam
Best Poultry Farmer
Animal Welfare Award- 2012
Sri. Reji Thomas
Sri. K.P. Unnigopalan
Valsalagiri, Elangamangalam, Enath P.O.
Pathanamthitta
Mundukandi House (Thoovakode P.O), Chemancheri,
Kozhikode
Best Veterinary Doctor - 2011
Best Livestock Inspector- 2011
Dr. P.V. Narendran
Sri. A.K. Biju
Senior Veterinary Surgeon, District Veterinary Office,
Thodupuzha
Poultry Assistant, Regional Poultry Station,
Mannarkad, Kottayam
September
2013
30
KERALA KARSHAKAN
e-journal
Best Principal Agriculture Officer
Best Deputy Director of Agriculture
1. Sri. S. Sivaprasad, CEO, VFPCK, Ernakulam
2. Sri. P. Vikraman, PAO (Rtd), Wayanad
3. Smt. C.O. Hemalatha, PAO, Kollam
1. Smt. Mercy Thomas, Project Director, ATMA, Trissur
2. Sri. B.M. Muhammad, District Agriculture Office,
Kozhikode
3. Sri. K.P. Jayarajan, District Agriculture Office, Kannur
1
2
1
3
2
3
Best Agriculture Assistant Director
Best Agriculture Officer
1. Smt. Mercy Joseph, Peerumedu, Idukki
2. Sri. Madhu George Mathai, Ramankari, Alappuzha
3. Smt. Suja George, Thiruvalla, Pathanamthitta
1. Sri. Thomas T.T. Krishibhavan, Vettam, Malappuram
2. Sri. Reji G.V. Krishibhavan, Kanjikuzhi, Alappuzha
3. Sri. Sibi Sebastian, KrishiBhavan, Vandanmedu, Idukki
1
3
2
1
2
3
Best Agriculture Assistant
Award for over all excellence
1. Sri. S. Jayakumar, Farm Information Bureau
2. Smt. S.G. Rathnakumari, Krishibhavan,
Munroe Thuruthu, Kollam
3. Sri. Sajikumar, Krishibhavan, Kallara, Kottayam
Smt. Suja Karat, Agriculture Officer, Krishibhavan,
Koothuparambu, Kannur,
1
2
3
Special Award for Best Farmer
Best NRI Farmer
Sri. Paulson Tham
Thannikkal Veedu, Marathamcode, Thrissur
Sri. Sudheesh Kumar, Guruvayur, Thrissur
September
2013
Agricultural Policy
31
Policies related to land
Subsequent highlights of agricultural policy will be published in coming issue.
The best and most versatile
farming land is a valuable resource
that should, in general, be protected
from irreversible development. As
describe earlier, the pressure on land
in Kerala is very high. There is growing
tendency that the land is being put for
purposes other than agriculture since
the status of the land has changed
from the concept as an input to an
asset. Thus the value of the land is on
the rising and people expect an out
turn from that investment to more profit like real
estate. This made a steady decline in our most
blessed natural resource namely land. Unless
land is utilized for cultivation, it becomes a
commodity in the hands of land traders, a
situation already critical in Kerala. This also
important in the context of climate change and
the Price rise, globally and locally. Reducing the
‘food miles’ is gaining popularity even in the
developed world and Kerala can show a model in
this regard.
Policy 1: The farm lands are to be
protected and should not be put for any other
use than farming activities.
The primary requisite for agricultural
production is the farmland For assuring the
production, the availability of the farm is to be
assured first. The following policies would help
in the preservation of ideal farmland.
The states like Punjab, Haryana, UP etc,
where agriculture occupies a prime position with
respect to the state’s income are now facing
serious threats due to the declining ground water
table and land conversions. Many of the Indian
states like ours are depending on these states
for the food.
The farm land as per the
definition under as per section 4.6 of
the policy document must be
conserved for agricultural purposes
alone. A farmer can develop his own
residence and care must be taken to
see that a residential colony should
not be grown up under any
circumstance utlilising this provision.
Farm lands are needed by the
Government for non agricultural
purposes under very unavoidable
circumstances, the agencies which are receiving
the land must develop equivalent degraded/
wastelands elsewhere and make it potent for a
profitable farming. An act in this line is a must.
Policy 2: The agriculturally potential land
is to be identified and demarcated with the help
of modern technologies such as remote sensing,
satellite imagery, etc. and a database is to be
made.
Assistance of National Remote sensing
agency may be taken in this regard and this area
is to be notified as ‘agriculturally important’. The
‘Unless land is utilized for
farming, it becomes a
commodity in the hands
of the traders’
maintenance of this database is the joint
responsibility of Agriculture Department and
Revenue Department and legal provisions for not
putting the land for other purposes are also to be
made.
September
2013
32
KERALA KARSHAKAN
e-journal
The land record needs to be made
perfect, digitalized and made it available for
open reference and official law enforcement. The
ownership of the land should be made traceable
with the help of the database made. The Revenue
Department and Agriculture Department should
see that the database is updated correctly.
The Existing system of land
classification by the revenue officials is only wet
land and garden land. This does not calls for a
detailed classification. The land is to be
‘An act of the conservation of
farm lands is a must’
classified in to different zones namely, Green
Zone, Pink Zone and Brown Zone depending
upon the uses for which it agricultural purpose,
the Pink Zone for residential purpose and Brown
Zone for industrial purpose. Under no
circumstances, Green Zone would be converted
for any other purposes. Necessary legal
provisions for this has to be made by the
Government urgently to protect the farm land.
An individual approach should be mandatory
and at no circumstances, the least land owners
be affected in constructing house for his own
family requirement.
Policy 3: The purchase of farmlands
should be restricted for cultivators and for
farming purpose only.
In order to protect the farmland,
Karnataka Government has suitably amended
THE KARNATAKA LAND REVENUE ACT, 1964 in
1995 enabling only the farmers for purchase of
notified farmland. It would be desirable if a law
could be made for the farmland transaction.
The Sub-Committee observed that huge
amount of farmlands were being purchased by
different Trusts and Organisations and there
must be a ceiling for all these type of activities.
Necessary legal provisions are also to be
incorporated so that the excess land taken by
them can be realized by the Government and
September
2013
put for farming activities. In this context,
developing the satellite cities utilising the most
valuable farmland would prove to be suicidal and
that should be discouraged with the enactment of
a law.
Policy 4: Cultivable wastes should be
brought under plough with immediate effect for
augmenting the food production.
Less intensive crops like tubers, pulses and
coarse millet are to be grown in these potential
areas of food production. Schemes for this type of
interventions should be formulated so that every
possible extent of arable land is put under crops.
Policy 5: The Kerala Conservation of Paddy
Land and Wetland Act, 2008 have to be
implemented with full force.
The act came in to effect during December,
2008. During this period till date and area of 20,000
ha. has already been converted. This brings out
the fact that even though the Act was passed during
2008, no earnest efforts are seen taken so far. The
database are yet to be published for the
enactment of the law in full. So the Act has to be
implemented in a war footing so that the remaining
area would be protected. The facts regarding the
services offered by the wetland-paddy land
ecosystem has to be taken in to consideration while
its implementation.
The service offered by wetlands such
as flood control and prevention, reducing soil
The land is to be classified in to
different zones namely, Green
Zone, Pink Zone and Brown
Zone depending upon the uses
for which it agricultural purpose,
the Pink Zone for residential
purpose and Brown Zone for
industrial purpose.
33
‘Agriculturally potential land is
to be demarcated with the
help of modern technologies’
erosion and landsides, improving ground water
recharge, water purification and improvement in
the quality of ground water, conservation of
biodiversity and climate adjustment in the form
of evapo-transpiration and reducing the
temperature in surrounding area are tapped to
its fullest potential along with the possibility of
bringing the maximum area under food
production.
The delay in implementing the Act will
have far reaching consequences.
Policy 6: The paddy fields are to be
declared as ‘Paddy Field Reserves of the State’
protecting the entitlement rights of the owners.
For the prevention of illegal activities like
sand mining and clay mining, the paddy fields are
to be made as the reserve of the state like the
reserve forests.
Policy 8: ‘Ecological incentives’ should
be provided to the owners who keep the wetlands
and paddy lands without converting them.
As the benefits of the wetlands and paddy
lands are incomparable and considering their
services to mankind, necessary incentives should
be given to owners of these type of land for
protecting them. If wet lands are lost, drinking
water is lost. So necessary steps should be taken
to give incentives to the owners for keeping them
as wetlands and paddy lands.
Tokyo in Japan is considered to be the most
populous city of the world. But even then, rice
fields are found to be protected in and around
the city. This should be taken as a model in this
regard.
To prevent the trend of converting an
intact biome, a compensatory mechanism in the
form of premium is often needed as suggested
‘An act for the farm land
transaction is to be made
in line with that of
Karnataka Government’
Policy 7: A wetland restoration
programme should be launched in a campaign
mode.
The ecological benefits offered by the
wetlands of Kerala were discussed under Section
6.6 The degenerated wetlands, rivers, streams,
marshes, etc. are to be rejuvenated to yield the
maximum potential for environmental
sustainability. It is estimated that about 15,000
ha of wetland could be recovered as most of them
are in the partially converted stage. It is also
estimated that about 3.75 lakh man days are
needed for the restoration. This could be clubbed
with MGNREGS programmes effectively as the
benefits enjoyed by the society. This provides
ample opportunity for generation of employment
and the employment generated is used for the
societal improvement.
by different researchers and social workers.
Wetland conservation acts must be more farmerfriendly by ensuring a safe return on investment
(both in terms of money as well as land) to the
farmer who owns the land. This can be an
incentive for maintaining the original quality of
the land that serves the community by way of
several ecological services.
Because of its extreme importance,
wetlands are now considered as ‘kidney lands’.
They can naturally purify polluted waters and have
a major role in natural cleaning. Of the various
wetlands, Vembanad Lake, Ashtamudi Lake and
Sasthamkotta Lake were recently declared as
Ramesar sites of international importance
September
2013
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KERALA KARSHAKAN
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wetlands are now considered
as ‘kidney lands’.
because of their extreme ecologic and socioeconomic importance.
Policy 9: Land owned by Kerala
Agricultural University, Department of
Agriculture, Department of Animal Husbandry,
Department of Dairy, Veterinary University etc.,
Should not be put for any other use than the
purposes for which it was intended for.
‘Keep off ’ form the land owned by
Universities and Department as it would cause
serious problems with regard to the training and
testing of different technologies developed for
the farmers. Considering the food security point
of view, the coming era would of the type on
intensive training and testing of the
technologies. In the research and development
front also there would be a boom and many
developed nations are investing on the lands of
Africa based on this prediction. So, the land
owned by Universities and Departments in
connection with agriculture should be protected.
It was noticed by the Committee that in
many places, the land owned by Universities and
Department are being put for non agricultural
purpose. As per the quick estimate made by the
committee, it was revealed that 22 ha of land
was lost by the KAU, 62 ha by the Department of
Agriculture and 31 ha by the Animal Husbandry
Department from the original possession.
Rent a Land for farming
should be promoted.
September
2013
Policy 10: Appropriate legislative
mechanism may be evolved for the promotion of
‘Rent a Land from Farming’ programmes.
Keeping the land fallow is bad trend
observed in Kerala by the Sub-Committee. This
might be due to the fear of possession by the people
who take land for rent for doing cultivation. This
should be addressed with immediate effect
protecting the ownership of the land and
programmes for renting the land for farming is to
be launched by the Government.
Policy 11: Necessary administrative
mechanism may be evolved for bringing the
different agencies connected with land related
activities under one co-ordination agency.
Land Development should be recognized as
the most important measure for the effective upgradation of production possibilities of natural
resource base. W ithin the natural unit of a
watershed, soil and water conservation, agriculture
development and allied activities like animal
husbandry, pisciculture, etc, will be carried out in
an integrated manner with a full involvement and
participation of the farmers. The watershed based
activities will be brought under single umbrella
under the control of single co-ordination agency and
implemented with the support of various stake
holders.
Policy 12: The Government should have
the aim of employing information Technology to
transform the existing system of land records
maintenance and thereby ensuring efficient,
accurate and transparent delivery mechanism and
conflict resolution in ownership of land.
The land records digitization is a much
needed step in streamlining the entire system
pertaining to land transactions in the state. The
absence of an updated database is the major reason
behind land disputes. A central database having a
comprehensive link to all land-related organizations
under a single network is needed for monitoring
the land related transactions, better service delivery
etc. With such a set-up the government officials
sitting at their offices can see any transformation
of land or change of ownership.
Fruits
Tropical
35
Shareefa M., and Remya P.V
Scientist
Central Plantation Crops Research Institute, Regional station
Krishnapuram PO., Kayamkulam, Alappuzha -690 533
Kokum fruit
appears to be a
promising
industrial raw
material for
commercial
exploitation in
view of its
interesting
chemical
constituents.
Punarpuli
a promising fruit
for fighting obesity
P
unarpuli or Kokum is one of the most important indigenous and
underexploited trees of tropical rain forests of the Western Ghats.
It is a dark red berry-like fruit grown specifically in the Konkan region
of India. Botanically it is Garcinia Indica belonging to the family
Clusiaceae. The Kokum tree is a tropical evergreen fruit tree, but
sometimes they also thrive in areas with relatively low rainfall. The fruits
are used to prepare juice, pickles and as acidulant in curries. For the
traditional fish curry of the Konkan coast and Goa, kokum rind is a usual
ingredient. Preclinical studies have shown that kokum or and some of its
phytochemicals possess antibacterial, antifungal, anti-ulcerogenic,
cardioprotective, anticancer, chemopreventive, free radical scavenging,
antioxidant and anti-obesity effects. The bark, rind, pulp, juice, root and
September
2013
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KERALA KARSHAKAN
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seeds all have numerous health benefits and are
used in Ayurvedic medicines. Kokum has long been
used in Ayurveda to prevent infection, treat sores,
cure ear infections, heal stomach ulcers, improve
digestion, lessen arthritis pain and alleviate
diarrhoea and constipation. It is cultivated on a
small scale.
The tree reaches a height of about 10 to 15
metres. It has dark green and drooping foliage.
The bark, rind, pulp, juice, root
and seeds all have numerous
health benefits and are used in
Ayurvedic medicines. Kokum has
long been used in Ayurveda to
prevent infection, treat sores, cure
ear infections, heal stomach
ulcers, improve digestion, lessen
arthritis pain and alleviate
diarrhoea and constipation.
September
2013
Flowering starts from October-November and
continues upto February. Fruits are ready for
harvesting during the months of March to June.
The flowers, which can be axillary or terminal, exist
in soilitary form or as spreading fascicles. The fruit
is spherical, un-furrowed and purple, 2.5 to 3.0 cm
in diameter and contains 5 to 8 seeds.
Propagation and cultural practices
Kokum is propagated on large scale by
seeds. However, due to its dioecious nature, about
50 per cent seedlings turn out to be males. Only
female trees produce fruits.
Besides, it has a long pre bearing period
of about 7 to 8 years.
At present no method is available to detect
the sex of plant in seedling stage and hence after
retaining about 10% male plants, rest have to be
culled or converted into female tree by side
grafting. Further seed propagated plants show
varying ability in cropping, fruit size, shape and
time of harvest of fruits.
For raising seedlings, fruits are collected
from early maturing, heavy yielding plants having
bold size fruits. After extraction, seeds are washed
thoroughly in water and dried for 3 to 4 days. Then
seeds are sown in small polythene bags. For early
germination, seeds may be soaked in water for
about 2 days. Seeds germinate in about 12-15 days.
These seedlings are kept for one year before
planting in the field. Inarch grafting is successful
on 10 to 18 month old seedlings of Kokum, when
done in the month of December-January. Recently
soft wood grafting has been found to be successful
and easier than inarching. For soft wood grafting,
9-12 month old seedlings and 3 to 6 month old
scion are suitable. The method of grafting is similar
to soft wood grafting in mango and cashew. The
best period for soft wood grafting is from AprilMay. There is no major pests and diseases
affecting the plant. The crop does not require
irrigation, spraying of pesticides or fertilizers.
Harvesting
The trees yield fruits annually in the
summer season during the months of March to May.
The fruits are green when raw and turn red to dark
purple upon ripening. When fruits turn from green
to reddish in colour, they are plucked carefully by
hand. At present, most of the cultivated plants of
Kokum are of seedling origin and most of them
37
are in neglected condition. Hence, there is wide
variation in the yield, fruit shape, size, quality and
time of maturity. From a properly managed
plantation, about 30 to 50 kg fruits can be
harvested.
Uses
For the traditional fish curry of the Konkan
coast and Goa, kokum rind is a usual ingredient.
Wine red syrup, extracted from the rind of the ripe
fruit with sugar, is stored in the households of this
region for making cool drinks in summer and is an
essential item for marriage feasts and functions in
Uttara Kannada District of Karnataka. Kokum juice
is especially popular during scorching summer
months as it has a cooling effect on the body and
shields the body against dehydration and sunstroke.
It also helps in bringing down fever and allergic
reactions. Kokum fruits contain rich amounts of antioxidants that bind with free radicals and prevent
oxidative damage to body cells. They also promote
cell regeneration and repair.
In the traditional Indian system of medicine
and in various folk systems of medicine, the fruit
rinds and leaves are used to treat various
inflammatory ailments, rheumatic pain and bowel
complaints. Chemical studies have shown that the
rind contains protein, tannin, pectin, sugars, fat,
anthocyanins and also the anti-obesity compound
HCA (Hydroxy Citric Acid). Recently, industries have
started extracting hydroxycitric acid (HCA) from the
rind of the fruit. The seed of Kokum contains 23–
Kokum juice is especially popular
during scorching summer months
as it has a cooling effect on the
body and shields the body against
dehydration and sunstroke.
26% oil, which remains solid at room temperature
to form Kokum butter. Kokum butter is extensively
used in the pharmaceutical and cosmetic industry
as it is effective for dry, chapped, sensitive, irritated
or burnt skin. It is also used for local application to
ulcerations and fissures of lips, hands etc. The
butter has many amazing properties that greatly
benefit the skin and even more when they are used
in combination with certain other substances. It is
extracted mostly as a cottage industry by crushing
the kernels, boiling the pulp in water and skimming
off the fat from the top or churning the crushed
pulp with water. Presently oil is obtained by solvent
extraction also. The cake left after extraction of oil
is used as manure. Various parts of the tree like
root, bark and fruit and seed oil are used for treating
piles, spruce and abdominal disorders.
Kokum fruit appears to be a promising
industrial raw material for commercial exploitation
in view of its interesting chemical constituents.
September
2013
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KERALA KARSHAKAN
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All parts of
these wild
plants are
used in
indigenous
systems of
medicine to
cure various
ailments.
Attributed
with health
and
nutritional
qualities,
these wild
delicacies
need to be
popularized
as vegetable
crops.
September
2013
Vegetable Indigenous
Fruits of
M.sahyadrica
harvested at
vegetable stage
Joseph John. K
Principal Scientist, National Bureau of Plant Genetic Resources,
Thrissur, Kerala 680 656.
L.K. Bharathi
Senior Scientist, Central Horticultural Experimental Station (IIHR),
Bhubaneswar, Odisha 751019
Bitterless Gourds
for Widening Kerala’s
Vegetable Basket
S
pine gourd and mountain spine gourd are two high value wild
edible vegetables with domestication potential. While the former
is adapted to plains and lower elevations, the latter is suitable
for cultivation in high ranges. Being a component of forest ecosystems,
both are adapted to partial shade and thus fit well in homestead
farming ecosystems prevalent in Kerala. M. sahyadrica can be a good
companion crop in coffee and cardamom estates especially on the
fence and in borders. Bitterless and deliciously flavoured, both are
nutritionally rich and fetch a premium price in consumer markets.
Alternatively, they can be used as leafy vegetables also. All parts of
these wild plants are used in indigenous systems of medicine to cure
various ailments. Attributed with health and nutritional qualities, these
wild delicacies need to be popularized as vegetable crops.
39
The genus Momordica is familiar to all seeds gulped and defecated by frugivorus birds like
Keralites because of the bitter gourd, which is the “kutroven”, bulbul and tree pie, germinate with the
flagship vegetable of the genus. However, only a onset of pre-monsoon rains. Careful decortications
very few might be aware that the genus includes of seed shell before sowing enhance speed and
many other vegetable species, at least four of them rate of germination. Seedlings may be raised in
with bitterless fruits. Spine gourd (M. dioica) and polybags and transplanted to pots or the main field
mountain spine gourd (M. sahyadrica) are two such before the monsoon sets in.
The only released variety of spinegourd is
entities, eaten regularly by forest dwelling
communities and tribals in Kerala. The former, the Indira kakonda, developed by Indira Gandhi
known as erumapaval or kattupaval, grows wild in Krishi Viswa Vidyalaya, Raipur. Arka Neelachal Sree
scrub jungles in west coast and lower
Western Ghats and the latter called
The average nutritional value of 100 g edible portion
pothu paval (also named kattupaval)
of
spine
gourd was found to be 84.1% moisture, 7.7 g
grows wild in the forest openings in
carbohydrate, 3.1 g protein, 1.0 g fat, 3.0 g fibre, 33 mg
Western Ghats and is occasional in
calcium, 42 mg phosphorus and 4.6 mg iron. It also contains
coffee and cardamom estates in
small quantities of essential vitamins like thiamine (0.05
Wynad and high ranges. They can
mg), riboflavin (0.10 mg) and niacin (0.60 mg).
tolerate partial shade, high rain fall and
low sun shine hours, thus making them
good choice as homestead vegetable
crops.
Botany, cultivation and uses of
both species are similar except their
adaptability to altitudinal variations.
Tender fruits are esteemed as
vegetables and leaf and tender
clippings are also cooked as
vegetables. It also acts as a taste
maker when cooked along with other
vegetables even in small quantities.
Indigenous communities consider
them as health foods for curing piles
and anaemia. Ripe and mature fruits
also can be cooked in to various
traditional recepies like “theeyal”,
“thoran”, “rasam”, “koottu curry”,
chutney etc. after de-seeding.
M.sahyadrica- male plant
Compared to other cucurbits with the
sole exception of bitter gourd, it can
be seen that they are rich in calcium,
phosphorous, protein and many other
essential amino acids. Mentioned in
The only released variety of
the Hortus Malabaricus, the first ever
Botanical treatise on Indian plants,
spinegourd is the Indira kakonda,
some 450 years ago, they still remain
developed by Indira Gandhi Krishi
wild or at the most semiViswa Vidyalaya, Raipur.
domesticated. Yet to be tamed fully,
seed propagation in these two species
is a difficult proposition. Seeds have
prolonged dormancy and in nature
September
2013
40
KERALA KARSHAKAN
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is another variety recommended by Central
Horticultural Research Station, Bhubaneswar of
Indian Institute of Horticultural Research. In
mountain spine gourd, no specific varieties are
available; growers have to resort to wild populations
for planting material.
After a period of vigorous growth, the aerial
parts wither and the tap root tubers undergo
hibernation. With the advent of summer, fresh
M. dioica in fruiting stage
These two indigenous wild
bitter gourds provide
bitterless, highly nutritious
and ttas
as
ty veget
ables during
asty
vegetables
lean months. Leaf
Leafyy
veget
able use, medicinal
vegetable
impor
nament
al
importtance and or
ornament
namental
uses are other added
advant
ages
advantages
sprouts emerge from the dormant tubers in
February-March and come to flowering within 30
days. Thus spine gourds provide vegetables during
May- August when few other vegetables are
available due to scorching summer followed by
torrential rain. One year old sprouting tubers (in
10:1 female male ratio) may be used to establish a
September
2013
vegetable garden. Rooted cuttings from vigorously
growing female and male vines (before flowering)
can also be used especially for grow bag cultivation.
However, they do not perenate over the years and
hence ratoon cropping will not be possible unlike
with tubers or seeds. The emerging vines should
be trailed to trellises or a low floor pandal for good
fruiting. Spine gourd flowers open in the evening
and flowers are sweetly musk-scented. Mountain
spine gourd flowers open during early morning and
flowers are large, showy-yellow. Both are
pollinated naturally by specific species of moths,
flies, stingless bees, ants and occasionally honey
bees. Spine gourd fruits weigh around 18-25 g and
mountain spine gourd between 35-45 g. On an
average, 1.5-2 kg/fruits per plant in spine gourd
and 3-4 kg fruits per plant in mountain spine gourd
can be harvested from well maintained ratoon
crops.
The dormant tubers should be protected
from hot sun by covering with mulch or arranging
pots or grow bags in a shaded place. Repotting and
changing of soil with the addition of fresh dose of
FYM should be attempted when tubers starts
sprouting, invariably before pre-monsoon rains in
March. Tender fruits at the age of 10-12 days after
pollination are the best vegetable stage for
marketing and consumption. Fruit flies damage
spine gourd fruits, though a certain level of
tolerance has been observed. Covering tender fruits
with butter paper covers or poly bags may be ideal
for cosmetic look of fruits. Mountain spine gourd
is completely resistant to fruit flies. Emerging larvae
of Epilachna beetle damage the photosynthetic leaf
area which may be controlled mechanically by hand
picking or in large scale cultivation by spraying
botanical pesticides.
Thus, these two indigenous wild bitter
gourds provide bitterless, highly nutritious and tasty
vegetables during lean months. Leafy vegetable
use, medicinal importance and ornamental uses are
other added advantages. By virtue of their perennial
nature, rattoon crops continue to yield for many
years. Being adapted to forest habitats, they can
fit very well in the homestead gardens thus fully
utilizing the shade of other crops. The produce,
being organic, tasty and highly nutritious, is
expected to fetch a premium price in the market.
For correspondence
josephjohnk@rediffmail.com)
(e-mail:
Institutions
Services
41
Dr. Sherry Rachel Jacob
Scientist,
National Bureau of Plan Genetic Resources,
NewDelhi
The National Bureau
of Plant Genetic
Resources (NBPGR),
under the Indian
Council of
Agricultural
Research (ICAR), is
the nodal
organization in
India for exchange,
quarantine,
collection,
conservation,
evaluation and the
systematic
documentation of
plant genetic
resources. The
organization has its
head quarters in
New Delhi and has
10 regional stations
situated in distinct
phyto-geographical
zones of India.
NBPGR
the custodian of plant
genetic resources
P
lant genetic resources are the key component of a sustainable
cropping system. The genetic diversity derived from these resources
ensures the stability and consistency of crop performance.
Traditional agriculture involved superior genetic diversity within and
between species and there was a high representation of locally adapted
land races. However, modern plant breeding has favoured selective
breeding and has replaced local land races with improved varieties that
possess a very narrow genetic base. This makes the crop more vulnerable
to stresses, especially harmful diseases that can lead to total crop failure.
There are several incidents across the globe wherein countries have
been devastated by famines due to disease epidemics in crops that
were genetically vulnerable and hence, failed to adapt to environmental
September
2013
42
KERALA KARSHAKAN
e-journal
stress. Hence, it is imperative to scientifically
acknowledge the requirement for widening the
genetic diversity of our agricultural crops and
ensuring the safe conservation of our local land
races which are the potential sources of superior
genes for multiple traits of interest.
The National Bureau of Plant Genetic
Resources (NBPGR), under the Indian Council of
Agricultural Research (ICAR), is the nodal
organization in India for exchange, quarantine,
collection, conservation, evaluation and the
systematic documentation of plant genetic
resources. The organization has its head quarters
in New Delhi and has 10 regional stations situated
in distinct phyto-geographical zones of India.
Besides, there is a strong national level networking
for PGR management which involves 59 National
Active Germplasm Sites (NAGS) that are situated
at different crop based ICAR institutions and state
agricultural universities.
NBPGR also houses the National Genebank
(NGB) of our country, which is the third largest gene
bank in the world, holding 3.97 lakh germplasm
accessions belonging to 1586 species. These
accessions have been procured through exploration
trips made across the country or imported from
international institutions or
received from breeders. The
gene bank also conserves
the seeds of varieties
released by the central &
NBPGR also houses the National
state variety release
committees and currently it
Genebank (NGB) of our country, which
has 4203 varieties of
is the third largest gene bank in the
different crops that have
been released or proposed
world, holding 3.97 lakh germplasm
for release in the various
accessions belonging to 1586 species.
agro-ecological zones of the
country. In addition to
cultivated genotypes, there
is a rich collection of crop
wild relatives and other
related species in each crop.
All these seed samples are
maintained in NGB primarily
as a ‘base collection’, where
the seeds are conserved
within refrigerated modules
held
at
ultra
low
o
temperature of -20 C, so as
to
ensure
absolute
maintenance of seed
viability for hundreds of
years. Prior to conservation,
the samples are processed
as per the international gene
bank standards. For this, the
samples are initially tested
for their viability, then dried
to a moisture content of 37% and packed in three
layered aluminium pouches
before being shifted to their
September
2013
43
Germplasm Exchange Unit
NBPGR caters to the germplasm requirements of multiple stakeholders. The requests
for germplasm are processed by the Germplasm Exchange Unit, which initially forwards the
request to related NAGS centres/NBPGR regional stations for verifying its availability in their
MTS facility. If available, the supply is met from by the respective centres. In case of nonavailability with them, the request is re-directed to the gene bank, which then supplies 20-25
seeds of each genotype to the indenter. All these supplies are subject to a Material Transfer
Agreement (MTA), which has to be signed by the indenter. The germplasm requisition form and
MTA format can be downloaded from the NBPGR website (http://www.nbpgr.ernet.in). The
website has also provided link for the PGR Portal, which has the database on conservation
status of all germplasm accessions in the National Genebank. Information is also available on
the characterization and evaluation status of most of the crops. This would help the indenters
in identifying specific genotypes based on their traits of interest.
designated storage space. The base
collection samples are not disturbed,
unless found extremely essential. The
distribution and supply of seed samples
are usually met from the ‘active
collection’ where the samples are
maintained at 40C temperature and 30%
relative humidity in medium term storage
(MTS) modules.
In case of recalcitrant species
which cannot be dried to low moisture
levels as above, cryopreservation strategy
is followed, wherein the seeds are held
in liquid nitrogen at a temperature of
-196 o C. Vegetative propagules are
conserved and maintained using tissue
culture or tissue culture cum
cryopreservation techniques. Many of the
vegetatively propagated plants are also
simultaneously maintained in field gene
banks which are mainly located in the
regional stations of NBPGR/ NAGS sites.
NBPGR also facilitates the
recognition of researchers and plant
breeders by providing a platform for
registration of trait specific plant
germplasm. The plant germplasm
registration committee meets at NBPGR,
bi-annually, under the chairmanship of
Deputy Director General (Crop Science),
ICAR, for reviewing the registration
proposals received from breeders across
the country. The guidelines and procedures for filing the
registration application are available on institutional website.
NBPGR has been efficiently working in the service of
our nation since its inception in 1976 and continues to carry
forward the task of ensuring our food and nutritional security
through scientific and utilitarian management of plant
genetic resources. We call upon all stakeholders to come
forward and explore this gold mine of genetic resources that
has been conserved in the national genebank and utilize it
efficiently for enhancing our agricultural production, both
qualitatively and quantitatively.
September
2013
44
Fruits Traditional
ee
KERALA KARSHAKAN -journal
-journal
Shree Padre
Freelance Journalist
Brining the
raw jackfruit
is a
traditional
practice in
Coastal
Dakshina
Kannada and
neighbouring
districts.
Brined unripe
Jack carpel is
made
exclusively for
domestic
purposes.
Scope of
Jackfruit Brining
Industry in Kerala
I
n South India, jackfruit is used both as a fruit and vegetable. Go to
any Jackfruit growing area of the country. The crop is available only
for four to five months. Is there a simple method to make raw (unripe)
jackfruit available as vegetable for off-season?
There are many ways. Dehydration, freezing etc. But the easiest
is brining. That is dipping it in salt solution. Whenever required, the
brined arils (carpels) are taken out, rinsed and used.
During heavy monsoon, villagers don’t get enough fresh
vegetables. On such occasions, this brined raw jackfruit comes in
Unripe Jackfruit in
Brine
September
September
2013
2013
45
City of Brined Jackfruit
In the coastal district of Udupi, is a taluk
city by name Karkala. Karkala is an exception for
noncommercialisation of brined jackfruit. Hundreds
of people from around bring small quantities of
Uppad Pachchil to this city for sale. The present
buying rate is anything in the range of 20 to 25 Rs
a kg.
The raw jackfruit brining is done in a very
crude and unsystematic manner. Businessmen
don’t keep it for long. Every once in a few days it is
sent to Mumbai, Bangalore and Goa through night
buses. ‘Mangalore Stores’ and ‘Udupi Stores’ in
Bangalore and Mumbai are the next links in the
trade. Through these Stores, brined jackfruit reaches
the final consumers.
In the coastal district of Udupi, is
a taluk city by name Karkala.
Karkala is an exception for
noncommercialisation of brined
jackfruit. Hundreds of people
from around bring small
quantities of Uppad Pachchil to
this city for sale. The present
buying rate is anything in the
range of 20 to 25 Rs a kg.
Mr M.Rajkumar, Chairman and MD of famous
‘Araliya Exporter Pvt Ltd’ of Srilanka, explaining
about their jackfruit products including
handy. Brining the raw jackfruit is a traditional
practice in Coastal Dakshina Kannada (Dakshina
Kannada, DK district) and neighbouring districts. It
is in use in some parts of Kerala too though it isn’t
that popular there. In DK district’s Tulu language,
the brined raw arils are called as ‘Uppad Pachchil.’
In Konkani language, it is known as ‘Sal’.
Brined unripe Jack carpel is made exclusively
for domestic purposes. It is seldom sold in market.
In fact, none have thought of commercializing this
product. Thanks to the recent development of
conducting Jackfruit Festivals, brined jackfruit has
started appearing in festival stalls.
Brined Raw Jackfruit industry has a history
of half a century at Karkala. Decades ago, this town
was a major value addition centre for Jackfruit.
Recalls Veivekananda Shenoy who is associated
with such activities, “During those days, in jackfruit
season, if there was day long sunshine, it invariably
ensured that one and half lakh jackfruit papads
were produced in our town.”
If the raw jackfruit brought for papad making
starts ripening, immediately, it used to be dipped
in salt solution. This way the capital invested was
not allowed to go waste. Second reason is that
Karkala is a big centre of Gouda Saraswat Brahmins
September
2013
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KERALA KARSHAKAN
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Twenty tonnes per Annum
In good olden days, monsoon was
vegetable scare month. Brined raw
jackfruit was a sort of ‘ready to
cook’ vegetable that was handy for
the housewife when guests paid
surprise visits.
Harischandra Tendulkar with his raw brined jackfruit stock
or GSBs.GSB community has a great liking for jackfruit and
its products. Apart from producing Jackfruit papads and
brined raw jackfruit; they themselves are good consumers
of any jackfruit products.
Take for example Dinesh Bhat. He is in the trade since
a couple of decades. He buys raw brined jackfruit for 25 Rs
per Kg. After fine-tuning its processing, he sells it for 40 -45
Rs a Kg. This way, he handles about one and half to two
tones of this product every year.
Dinesh Bhat washes the carpels after buying. Then
he puts it into the drums and adds a few handful of salt. He
is not interested in sending the product very far. He has a
band of local buyers who buy half or one Kg from him.
“Customers have to use the lose product in a day or two. If
they keep it in open for more days, the color changes though
taste remains unaffected. Those who want to keep it for
long have to preserve it in a jar by filling it’s the top portion
with salt”, he cautions.
September
2013
Karkala has more than a dozen
traders who buy brined raw jackfruit in
retail. Ananth Shenoy’s is the leading
name. He is the only one trader who offers
ready cash to those who bring the product
to him. However, his rate, say the farmers,
is relatively lower. Shenoy doesn’t reveal
the total quantity he handles in a year.
According to observers, Karkala must be
procuring anything in the range of 15 to
20 tonnes of raw brined jackfruit every
year.
Mala village is adjacent to
Karkala. Harischandra Tendulkar of this
village has started raw jackfruit brining
trade five years ago. Unlike all others, he
buys fresh raw carpels separated from
jackfruit. This is bought for 13 to 16 Rs
per kilo depending on season. There are
about hundred persons who sell raw
carpels to Harishchandra. Sprinkling of
middle class farmers and good number of
labourers do this for earning some side
income.
In the beginning, Harischandra
used another method to collect fresh raw
carpels. He had built up a team that would
visit farms, harvest and separate the
carpels there itself. The minimally
processed carpels are finally brought to
Harishchandra’s shop. But due to labor
scarcity, he has to stop this system.
There are certain guidelines to
people bringing raw jackfruit carpels. The
jackfruit must be well grown and freshly
harvested. Separated carpels shouldn’t be
artificially moist.
Tendulkar uses fiber drum of two
quintal capacity for processing the brined
jackfruit. To start with, about one quintal
raw carpel is put inside. Fifteen Kg
common salt is poured over it. He doesn’t
add water or make salt solution in
advance. After covering with a plastic
sheet, a few big stones are place at the
top. This is to drive out the moisture from
carpels.
Within two days, the whole mass
of salt dissolves completely. By this time,
47
cans or drums have replaced these breakable
vessels.
GSBs favorite
Mahesh Kaudange, a DK district enterpruner with
his temporarily packed brined jackfruit
the weight of carpels gets reduced by half. A fresh
batch of carpels and salt on its top is now added.
In a fortnight’s time, carpels lose most of the
moisture and get ready for the market. This, kept
well packed in an air-tight non corrosive container,
can last for a year and more.
“If you keep the lid open or permit air to
come in touch, the brined jackfruit gets spoiled”,
points out Dinesh Bhat. According to Harishchandra
Tendulkar, “If the product needs to be kept for a
very long time, all the salt water has to be removed.
Fresh salt water has to be replaced.”
A good number of housewives adopt slightly
different method. They make a salt solution by
boiling the water with common salt. After cooling,
carpels are dipped in this solution. Only crockery
or earthen pots are used for brining. Now plastic
Unripe Jackfruit in
Brine, a product of
well-known ‘Larich’
company of Srilanka
A model packing for
local marketing of
brined jackfruit
GSB’s who originated from Konkan area of
Maharashtra is also known as Konkanis. Lions-share
of the end consumers of brined jackfruits are GSBs.
GSBs make a variety of preparations from
brined raw jackfruit. ‘Sukka’, a type of stir fry, roti,
spicy dosa, gasi, sendige and chutney are the
important among them. Gasi made out of brined
raw jackfruit and brined mango is a specialty. They
also make papads and a very popular fry item called
‘undluka’ from brined jackfruit. Opines Annappa Pai
of Ace Foods, Mangalore, a leading food products
exporter, and “If someone provides us well-made
undluka in large scale, we can export it. It has good
demand.” A few self-help groups of DK and Udupi
districts make undluka in small scale and sell it in
exhibitions and food fairs.
Brined raw jackfruit is a favorite of Jains
too. On the eve of weddings and auspicious
celebrations, they prepare a special type of stir fry
from this.
In good olden days, monsoon was
vegetable scare month. Brined raw jackfruit was a
sort of ‘ready to cook’ vegetable that was handy
for the housewife when guests paid surprise visits.
In DK and Udupi districts, even families of farm
laborers were preserving raw jackfruit this way. In
middle class farmers houses, brining jackfruit was
a routine in summer that none of them avoided.
But times have changed now. Though quantity and
number of families that preserve jackfruit in brine
has lessened, it is still practiced widely.
Samples of brined tender jack at Industrial
Training Institute ( ITI ), Srilanka
September
2013
48
KERALA KARSHAKAN
e-journal
Brined tender jack canned – products of Maharashtra
Canning in Maharashtra
being the highest income earner, they
Traditional practice of brining raw jackfruit is there don’t get time and labour to concentrate
in some parts of Kerala too. But what is not done so far is on Jackfruit. But Maharashtra’s loss can
brining the tender jackfruit. This, if done has tremendous be Kerala or Karnataka’s gain.
market potential. One exception for this is Maharashtra. In Enterpruners from these states can learn
Maharashtra, tender jack is brined and canned. Pawas the technology and experience from their
Canning Company of Ratnagiri Maharashtra has been Maharashtra brothers.
producing this product since the last two decades. Though Research needs
there is good demand, since the preparation time competes
How much is the percentage of salt
with that of Alphonso Mango pulp processing, they aren’t that has to be put? Each one goes by the
able to produce more.
thumb rules practiced in their respective
One more company that produces tender jack in brine families by way of tradition. Is it necessary
– this is called ‘phanas baji’ in Marathi Gogate Foods of to make salt solution in water and boil it?
Devgadh. Two more players, Kedar Patawardhan of Ratnagiri None has a clear answer. There were no
and Arun Deshmukh of Pawas are also producing canned attempts to standardize the method.
tender jack in brine in small quantities. In canning process,
Before cooking, the brined jack
they make do with a very small percentage of salt in the carpels have to be rinsed with water 3 to
solution.
4 times. This preparation is laborious.
Though Maharashtra is producing tender jack in brine, More the amount of salt, efforts required
almost all these industrialists are helpless in producing to desalt is higher. Padmavathi Prakash,
more. April May being the season for many fruits, mango Subject Matter Specialist at Krishi Vijnana
Kendra, Gonikoppal in Karnataka has done
experiments on brining tender jackfruit.
She recommends to add 20 percent salt
There is tremendous scope for small
and five gram citric acid to one litre of
water. This solution has to be boiled and
household scale industry in brining raw
cooled before dipping the cut jackfruit
jackfruit. This is low-tech, low investment pieces.
Practical Action, a voluntary
affair and is suitable for SHGs.
organization with its headquarters at
Srilanka has standardized the method of
brining of tender jack. Their method is like
September
2013
49
this: “Select young green jack-fruit. Remove the
skin, take out the fruit pieces and cut into uniform
pieces (1.2 to 1.8 cm thick). Place the slices in a
large (non-metallic) container with brine (8% salt
solution). Weigh down the pieces of fruit to ensure
they are submerged under the brine. Increase the
strength of the brine solution by 2% every day until
it reaches 15% (Add more salt to the brine each
day to increase the concentration.) Leave to
ferment for 8-10 days in the brine. Add vinegar and
spices to the fermented fruit pieces. Package in
clean, sterilised jars or polyethylene pouches.”
cutting devices are developed. At present the price
offered to raw jackfruit carpel or for brined product
covers only the labour costs. Unless the process is
mechanized, it is difficult for any sort of mass
production.
Srilanka in forefront
Both raw jackfruit in brine and tender jack
in brine are industrial products in Srilanka. Minimum
fifteen companies are bringing out these products
either in cans or bottles. Institutions like Industrial
Training Institute of Colombo and like Rural
Enterprises Network (REN) are even giving training
in commercial production of these and other
Scope for household industries
There is tremendous scope for small jackfruit products. Srilanka has gone to extent of
household scale industry in brining raw jackfruit. preserving even jackfruit seeds in brine and
This is low-tech, low investment affair and is marketing Canned Jackfruit Seeds. All such
suitable for SHGs. But there are certain production company products are being exported to around 15
issues that have to be resolved. It would be a good countries.
Brining and canning in not at all high end
contribution if any of our KVKs (Krishi Vijnana
technology. If our National
Kendra)
or
Agriculture
Horticulture Mission or State
Universities or Regional research
Horticulture Department acts
centers can develop a
seriously, we too can develop a
standardized method to brine raw
few such industries for Jackfruit.
jackfruit. Another research needs
Another option is to get our
it to find out suitable method and
people trained in Srilanka which
material to pack the same. The
has lot of experience. Brined
packing should be such that it has
jackfruit packed in cans or
to withstand long distance travel
bottles don’t require high
too.
percentage of salt. As such, this
Interestingly, though there
is easier to make it ready for
is local demand, none has tried to
cooking. It doesn’t need much
sell raw jackfruit in brine locally
rinsing.
in DK, Udupi and neighboring
Jackfruit brining industry
districts in a professional way.
is most suited to Malnad
Hand counts of outlets sell it in
districts of Karnataka (Dakshina
poorly packed pearlpet jars or poly
Brined tender jack in
Kannada, Uttara Kannada, Udupi
bags.
bottle, a product of
famous ‘Araliya Exporter
and Chickmagalore) and whole
Maunish Mallya, a jack
Pvt Ltd’ of Srilanka
of Kerala. It is only in heavy
lover of BC Road near Mangalore
rainfall areas that soft-fleshed
is a digital designer by profession.
Confides he, “With proper quality control, good jackfruit grows considerably. Compared to the firmpacking, and presentation, brined raw jackfruit can fleshed varieties that are ideal for table purpose,
very well marketed in our districts locally.” To show the soft-fleshed types are wasted more.
At present, Kerala is sending an estimated
friends as to how the final presentation should be,
he has designed a model brined jackfruit packet 50,000 tonnes of tender jackfruit to different parts
with attractive label and double poly-bag packing. of North India like Nagpur, MP, UP, Delhi and
In fact, to cut jackfruit and to peel out its Kolkatta. Even if a very small chunk of this can be
bulbs is quite a laborious task. So far no effort has value added in Kerala itself, it will change the
been done to mechanise this or to employ labour fortunes of farming community and augment rural
saving devices. Only in recent years, a few jackfruit economy.
September
2013
50
KERALA KARSHAKAN
e-journal
GREEN SNIPPETS
Unmanned Aeriel Vehicle
for analyzing field conditions
T
he Manasarovar Institute of Science and Technology, Bhopal, aims to develop an Unmanned Aeriel
Vehicle (UAV) systems for parameter identification in agriculture. UAV’s provide a fast and efficient
method of analyzing field conditions in large farms. Crop Sensitive parameters like irrigation, nutrient
constitution etc are periodically monitored to ensure proper yield through this system. Equipped with
onboard cameras, the UAV’s can stay in the air for upto an hour. The images from the cameras are run
through a software to analyse field conditions. The drones used for the project are assembled from
standard components and customised for the operation. The drones are used to select the right time for
harvest based on the colour of the crop to indicate several factors like sowing, irrigation, and water
holding capacity of the soil. Application of pesticides and
fertilizers influence the ripening of the crop in different parts
of a large farm spread over hills and valleys. The system could
also be used to identify encroachment to farms.
Rice Snacks
becoming Favourite
Ready to eat
healthy snacks
H
ealthy value added rice based snacks is gaining
popularity as a favourite healthy snack, especially
among youths. Today most of them are looking at the
‘healthy snacking’ ready to eat category to derive better
health benefits and save time. Branded products such as
rice cup noodles, rice bread etc are being marketed in
many brands.
September
2013
GREEN SNIPPETS
51
Cockroach as
medicine
T
he cockroach is generally considered as a pest,
but believers in traditional Chinese medicine which
uses both plants and animals, including
endangered species extracts cockroach
juice for treating disease including
cancer, reduce inflammation and
improve immunity. Chinese
farmers grow cockroaches is
green houses, where millions and
millions of cockroaches are hatched and being
fed with fruits and biscuits everyday.
Mobile to help farmers
R
ice knowledge management Portal (RKMP) run by the Directorate
of Rice Research (DRR) is running a pilot on a diagnostic App that
work on mobile phones. Rice farmer can download these that help
them in diagnose pest attacks and get the right prescription of
fertilizers. DDR also provides a second App on fertiliser
recommendation and third one is a slew of knowledge capsules. RKMD
also runs a portal for any crop is the country.
September
2013
52
KERALA KARSHAKAN
e-journal
September 2013
Published by K. Sivanandan, Owned by Department of Agriculture,Government of Kerala and
September Published
at Farm Information Bureau, Kowdiar P.O, Thiruvananthapuram-3. Editor S. Suresh Kumar
2013

Onam Greetings - Krishi Kannada

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