Lakshvi Collections

Bendoor, Mangalore, Karnataka

Arecanut - Mangalore Chali (Ripe Sun Dried) Considered as one of Top Quality Arecanuts. \\r\\narecanut commercially available in dried, cured, and fresh forms. When the husk of the fresh fruit is green, the nut inside is soft enough to be cut with a typical knife. In the ripe fruit, the husk becomes yellow or orange, and as it dries, the fruit inside hardens to a wood-like consistency. At that stage, the areca nut can only be sliced using a special scissors-like cutter.\\r\\n\\r\\nIn india there are two varieties of areca nut. one is the white variety and the other is the red variety. The white areca nut is produced by harvesting the fully ripe nuts and then subjecting it to sun drying for about 2 months. In the red variety the green areca nut is harvested, boiled and then its exterior husk is removed.\\r\\n\\r\\n \\r\\n\\r\\nthere are mainly two types of processing of arecanut, viz., chali (ripe sun dried nuts) and red boiled type (tender or mature nuts). Chali is mainly produced in dakshina kannada and parts of uttara kannada districts. Chali is used in the preparation of scented supari and is greatly demanded in northern india\\r\\n\\r\\n \\r\\n\\r\\narecanut which is grown in sirsi, siddapura and yellapur taluks of uttara kannada district called \\\'sirsi supari’, also gets geographical indications tags by govt. Of india.\\r\\n\\r\\n\\r\\nThe arecanut grown in different areas are having different tastes and texture, which mainly determined on the basis of varieties grown and processing procedures. Accordingly the produce from the undivided Dakshina Kannada district of Kamatka, Kasargod district of Kerala is called ‘Mangalore Chali’ and is regarded as Grade-1. Grade-2 nut is produced in Trichur, M^appuran and Palghat districts of Kerala and is known as ‘Chalisseri’. The arecanut frcjm Chickmagalore and Chitradurga of Karnataka is known as ‘Bukkambudi’ and classified as Grade-3. The ‘Kumta’ variety produced in Kumta and Hoimavar taluks of the North Kanara district of Kamatka is regarded as Grade-4, the nut processed in Sirsi, Siddapur and Yellapur taluks of Karnataka is referred to as ‘Sirsi’ nuts and forms Grade-5. The ‘Sagar’ variety grown in Sagar, Soraba and Hosnagar taluks of Shimoga district pf Karnataka is considered as Grade-6 and the arecanut grown in parts of Cannanore ajnd Calicut districts is called ‘Malbar Areca’ and forms Grade-7. The produce from the Emakulam, Cochin area of Kerala is considered as Grade-8 More..