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Dried Red Chilli

  • Cultivation Type Organic
  • Shelf Life 1year
  • Color Dark Red
  • Drying Process Sun Dry
  • Taste Spicy
  • Feature Hot Taste, Hygienic Packing

Description :

  • Chili (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix).It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.
  • Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne.


Soil :
Well drained loamy soils rich in organic matter with pH range 6.5-7.5.

Seed rate

  • Varieties: 1.0 kg / ha.
  • Hybrids: 200 - 250 g / ha.
  • Nursery area: 100 sq.m / ha.


Seed treatment
Treat the seeds with Trichoderma viride @ 4 g / kg or Pseudomonas fluorescens @ 10 g/ kg and sow in lines spaced at 10 cm in raised nursery beds and cover with sand. Watering with rose can has to be done daily. Drench the nursery with Copper oxychloride @ 2.5 g/l of water at 15 days interval against damping off disease. Apply Carbofuran 3 G at 10 g/sq.m. at sowing.

Protected nursery

  • Prepare the nursery area of 3 cents with slanting slope of 2 % for the seedling production to cover 1 ha.
  • Cover the nursery area with 50 % shade net and cover the sides using 40 / 50 mesh insect proof nylon net.
  • Form raised beds of 1 m width and convenient length and place HDPV pipes at 2m interval for further protection with polythene sheets during rainy months.
  • Mix sterilized cocopeat @ 300 kg with 5 kg neem cake along with Azospirillum and phosphobacteria each @ 1 kg. Approximately 1.2 kg of cocopeat is required for filling one protay. 300 protrays (98 cells) are required for the production of 29, 000 seedlings, which are required for one hectare adopting a spacing of 90 x 60 x 45 cm in a paired row system.
  • Sow the treated seed in protrays @ 1 seed per cell.
  • Cover the seed with cocopeat and keep the trays one above the other and cover with a polythene sheet till germination starts.
  • After 6 days place the protrays with germinated seedlings individually on the raised beds inside the shade net.
  • Water with rose can everyday upto seed germination. Drench with 19:19:19 @ 0.5% (5g/l) at 18 days after sowing.


Field preparation
Thoroughly prepare the field with the addition of FYM @ 25 t/ ha and form ridges and furrows at a spacing of 60 cm. Apply 2 kg/ha of Azospirillum and 2 kg / ha of Phosphobacteria by mixing with 20 kg of FYM. Irrigate the furrows and transplant 40-45 days old seedlings, with the ball of earth on the ridges.

Weed control
Apply Pendimethalin 1.0 kg a.i. / ha or Fluchloralin 1.0 kg a.i. / ha as pre-emergece herbicide followed by hand weeding once 30 days after planting.


Varieties :

  • BIRDS EYE CHILLI(DHANI)
    • Grown in Mizoram & some areas of Manipur
    • Blood red in colour, highly pungent
    • Harvesting season-October to December
    • Available in Calcutta market
    • ASTA colour value-41.7
    • Capsaicine-0.589% 
  • BYADAGI(KADDI)
    • Grown in Dharwar Karnataka
    • Red in colour with less pungency or without pungency
    • Harvesting season-January to May
    • Annual Production-21, 000 tonnes
    • Available in Hubli-Dharwad markets
    • ASTA colour value-159.9
    • Capsaicine-Negligible
  • ELLACHIPUR SANNAM-S4 TYPE
    • Grown in Amaravathi District of Maharashtra
    • Reddish in colour and very hot
    • Annual Production - 1800 tonnes
    • Harvesting season-September to December
    • Available in Bombay, Delhi, Ahemedabad and Nagpur
    • ASTA colour value - 70.40
    • Capsaicine-0.2%
  • GUNTUR SANNAM-S4 TYPE
    • Grown in Guntur, Warangal, Khammam Districts of Andhra Pradesh
    • Skin thick, hot and red
    • Harvesting season - December to May
    • Annual Production - 2, 80, 000 tonnes
    • Available in Guntur market
    • ASTA colour value- 32.11
    • Capsaicine-0.226%
  • HINDPUR-S7
    • Grown in Hindpur in Andhra Pradesh
    • Red in colour, hot and highly pungent
    • Harvesting season- December to March
    • Available in Hindpur
    • Capsaicine-0.24
    • ASTA colour value- 33.00
  • JWALA
    • Grown in Kheda, Mehsana & in South Gujarat
    • Highly pungent, light red in colour, short and the seeds are compact
    • Harvesting season-September to December
    • Available in Unjha market
    • Capsaicine-0.4%
  • KANTHARI-WHITE
    • Grown in Kerala & some parts of Tamil Nadu
    • Short and ivory white in colour with high pungency
    • Mainly grown as a homestead crop
    • Available in the markets throughout the year
    • ASTA colour value- 2.96
    • Capsaicine-0.504%
  • KASHMIR CHILLI
    • Grown in temperate regions such as Himachal Pradesh, Jammu & Kashmir and also in sub-tropical regions of North India during winter season
    • Long, fleshy, deep red in colour
    • Harvesting season- November to February
    • Available in major markets of North India
    • ASTA colour value- 54.10
    • Capsaicine-0.325%
  • MADHYA PRADESH G.T.SANNAM
    • Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh
    • Red in colour and pungent
    • Harvesting season-January to March
    • Annual Production - 7500 tonnes
    • Available in major markets of Madhya Pradesh.


Management
Spacing

  • Varieties : 60 x 45 cm
  • Hybrids : 75 x 60 cm


Manuring
Varieties

  • Basal dose : FYM 25 t/ha, NPK 30:60:30 kg/ ha.
  • Potassium as K2SO4 for quality improvement. Application of potassium in the form of  potassium sulphate will increase quality of chilli.


Irrigation/Cultivation
Irrigation

  • Irrigate is done at weekly intervals.
  • Layout and planting for drip irrigation and fertigation
  • Apply FYM @ 25 t / ha as basal before last ploughing.
  • Apply 2 kg / ha of Azospirillum and 2 kg/ha Phosphobacteria by mixing with 20 kg of FYM.
  • Apply 75 % total recommended dose of superphosphate i.e. 375 kg / ha as basal.
  • Install the drip irrigation with main and sub main pipes and place lateral tubes

Nutritional Facts

Nutritional Composition of Chilli Per 100g
Composition ASTA
Water (g) 6.5
Food Energy (kcal) 415
Protein (g) 14.0
Fat (g) 14.1
Carbohydrates (g) 58.2
Ash (g) 7.2
Calcium (g) 0.1
Phosphorus (mg) 320
Sodium (mg) 10
Potassium (mg) 2100
Iron (mg) 9.9
Thiamine (mg) 0.590
Ribofiavin (mg) 1.660
Niacin (mg) 14.2
Asorbic acid (mg) 64
Vitamin A Activity (RE) 5180

 

The Nutritional Composition of Spices, ASTA Research Committe, February 1977. 

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Saffron Threads

  • Cultivation Type Organic
  • Shelf Life 12 Months
  • Color Brown-red
  • Form Thread
  • Packaging Type Glass Bottle
  • Packaging Size 100g

Description :

  • Saffron by nature is low input demanding crop in terms of energy, water and nutrients.
  • Its cultivation in Kashmir was introduced by Central Asian Immigrants.The Kashmiri
  • Vaids namely Veghbhata and Sushtra used in Saffron as an important ingredient.
  • Saffron is a cultural asset associated with a considerable amount of indigenous knowledge.
  • Today, saffron is cultivated from the Western Mediterranean (Spain) to India (Kashmir). Spain and Iran are the largest producers, accounting together for more than 80% of the
  • World’s production, which is approximately 300 tons per year.


Varieties :
Modern saffron is entirely hybrid and does not set seed at all—all propagation is vegetative. “Cultivars” are very rarely mentioned by home-garden seedsmen in connection with saffron, though there are certainly plenty enough out there; premier types from around the saffron-growing world include “Aquila” (Italy), “Mongra” aka “Lacha” (Kashmir—Crocus sativa Cashmirianus, said to be an especially fine producer in northern gardens), “Superior” and “Creme” (Spain), and “Pennsylvania Dutch” (U.S.—known for its “earthy” notes). No bulbs offered at retail in North America are (so far as we found) identified by cultivar, and are very unlikely to be any of those prized sorts.

Management :
Modern saffron is entirely hybrid and does not set seed at all—all propagation is vegetative. “Cultivars” are very rarely mentioned by home-garden seedsmen in connection with saffron, though there are certainly plenty enough out there; premier types from around the saffron-growing world include “Aquila” (Italy), “Mongra” aka “Lacha” (Kashmir—Crocus sativa Cashmirianus, said to be an especially fine producer in northern gardens), “Superior” and “Creme” (Spain), and “Pennsylvania Dutch” (U.S.—known for its “earthy” notes). No bulbs offered at retail in North America are (so far as we found) identified by cultivar, and are very unlikely to be any of those prized sorts.

Irrigation/Cultivation
Irrigation for saffron crop
If there is light rain a few days after planting the crop, there is no need to irrigate the field. But if there is no rain then we have to irrigate 2 to 3 times in a span of 15 days. During irrigation, it should be kept in mind that there should be no water deposits in the field and if water deposits occur, drainage should be arranged soon. If not arranged, crop will be affected.

Ideal Conditions for Saffron Cultivation
For commercial saffron production the basic requirement is fertile soil. Climate is the second big factor. It demands a good photoperiod and a dry soil with light moisture.

Climate for Saffron Cultivation
The cultivation of saffron is mainly found in both sunken and dry areas with an elevation of 1500 to 2500 meters above sea level. It needs Photoperiod of 12 hours, which gives a lot of benefits, and also makes the flowering process sluggish.

Land Preparation for Saffron Cultivation in India
Before plowing or planting saffron seeds, make the soil brittle by plowing the field thoroughly. Before the final plowing, put 20 tonnes of cow dung and 90 kg of nitrogen along with 60 kg of phosphorus and potas per hectare in your field and plow it well. With this, your land will remain fertile and rough and the saffron crop will be good to a great extent.

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Dried Bay Leaves

  • Grade A
  • Place of Origin India
  • Biological Source Laurus nobilis
  • Family Lauraceae
  • Sodium 23 mg
  • Potassium 529 mg
  • Admixture 1%
  • Calcium 83%
  • Carbohydrate 75 g

Description :

Bay leaves come from several plants, such as :

  • Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see Safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
  • California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavour.
  • Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs in that bay laurel leaves are shorter and light to medium green in colour, with one large vein down the length of the leaf, while tejpat (Cinnamonum tamala) leaves are about twice as long and wider, usually olive green in colour, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.
  • Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside Indonesia; this herb is applied to meat and, less often, to vegetables.
  • West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae), used culinarily (especially in Caribbean cuisine) and to produce the cologne called bay rum.
  • Mexican bay leaf (Litsea glaucescens, Lauraceae).


Chemical constituents :
The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, terpineol, and contain lauric acid also.

Taste and aroma:
If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf.

Uses:

  • In Indian cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpatt? The Hindi term for Indian bay leaf), creating confusion between the two herbs. In the Philippines, dried bay laurel leaves are used in several Filipino dishes such as menudo, beef pares, and adobo.
  • Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger.
  • Bay leaves are also used in the making of jerk chicken in the Caribbean Islands. The bay leaves are soaked and placed on the cool side of the grill. Pimento sticks are placed on top of the leaves and the chicken is placed on top and smoked. The leaves are also added whole to soups, stews, and other Caribbean dishes.


Varieties :
Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The tree has height up to 7.5 mtr with zigzag branching, trunk up to 95 cm girth, bark rough, dark grey to reddish brown in colour

Management
To start with, nurseries were raised through grafting method in convergence with Horticulture department. 32 SHGs were selected for raising nurseries.It is estimated that after the end of the third year the farmers will earn about Rs. 500.00 per plant per year and after 6 years the farmers will earn around Rs. 1, 000.00 per plant per year. In the meantime, the farmers have also been encouraged to resort to intercropping. Vegetables or pulse can be practised for inter-cropping for initial 1 to 2 years and later any shade loving crop can be cultivated. It is hoped that the farmers will get financial security by growing bay leaf.

Irrigation/Cultivation
These trees require full sunlight. They grow well in warm and moist climates. Bay leaves grow well in fertile, well drained soils with good organic matter.They thrive best in the soils with PH of 6.0 to 8.0.

Nutritional Facts

Nutritional Composition of Bay Leaves Per 100g
Composition USDA Handbook 8-2 (Ground) ASTA
Water (g) 5.44 4.5
Food Energy (kcal) 313 410
Protein (g) 7.61 7.5
Fat (g) 8.36 8.8
Carbohydrates (g) 74.96 75.4
Ash (g) 3.62 3.7
Calcium (g) 0.83 1.0
Phosphorus (mg) 113 110
Sodium (mg) 23 20
Potassium (mg) 529 600
Iron (mg) 43 53.3
Thiamine (mg) 0.009 0.10
Ribofiavin (mg) 0.421 0.42
Niacin (mg) 2005 2.0
Asorbic acid (mg) 46.53 47
Vitamin A Activity (RE) 618 618

 

  • Composition of Foods : Spices Herbs, USDA Agricultural Handbook 8-2, January 1977.
  • The Nutritional Composition of Spices, ASTA Research Committe, February 1977.
  • ND- Not detected  
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Dried Cloves

  • Shelf Life 12 Months
  • Color Light Brown
  • Packaging Size 20kg, 5kg
  • Cultivation Type Organic
  • Application Cooking

Description :
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice. Cloves are available throughout the year due to different harvest seasons in different countries.

Botanical features:
The clove tree is an evergreen that grows up to 8–12 metres (26–39 ft) tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2 centimetres (0.59–0.79 in) long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball.

Soil and climate :
Humid tropical climate with an annual rainfall of 150 - 250 cm and a mean temperature range of 20°C to 30°C and elevation up to 1000 m are suitable.  Deep rich loams with high humus content and laterite soils are the best suited for clove cultivation.

 

Management
Planting
Seeds are extracted from ripe fruits and sown immediately. The seeds germinate in five to six weeks. Two year old seedlings are planted in pits of 30 cm x 30 cm x 30 cm size filled with soil and FYM 10 kg/pit at a spacing of 6 m either way. Apply 50 g/pit Azospirillum before planting.

Manuring
One year old plants can be applied with FYM 15 kg, N 20 g, P 20 g, K 60 g in two splits during June - July and September

Irrigation/Cultivation
Aftercultivation

  • Provide shade for seedlings. Mulch the basins with dried leaves. Weed the basins as and when necessary.
  • Banana can be grown to provide shade during the initial establishment.  Small temporary pandals may provided for partial shade during initial establishment.


Irrigation
Frequent watering is essential in the initial stages in the absence of rains.  Irrigation should be given during summer months. Applying 8 litres

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Almond Kernels

  • Cultivation Type Organic
  • Shelf Life 2years
  • Grade A
  • Texture Hard
  • Taste Crunchy
  • Packaging Type 20kg
  • Feature Air Tight Packaging

Description :
The almond  is a species of tree native to Iran and surrounding countries but widely cultivated elsewhere. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell surrounding the seed.

The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

Sustainability:
Almond production in California is concentrated mainly in the Central Valley, where the mild climate, rich soil, abundant sunshine and water supply make for ideal growing conditions. Due to the persistent droughts in California in the early 21st century, it became more difficult to raise almonds in a sustainable manner. The issue is complex because of the high amount of water needed to produce almonds: a single almond requires roughly 1.1 US gallons (0.92 imperial gallons; 4.2 litres) of water to grow properly. However, cow's milk requires more water to produce than almond milk, and in 2014, California produced 42.3 billion pounds of cow's milk, while in the same year California produced only 2.14 billion pounds of almonds

Health:
Almonds are included as a good source of protein among recommended healthy foods by the US Department of Agriculture. A 2016 review of clinical research indicated that regular consumption of almonds may reduce the risk of heart disease by lowering blood levels of LDL cholesterol.

Potential allergy:
Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms  to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms).

Cultural aspects :

  • The almond is highly revered in some cultures. The tree originated in the Middle East, and is mentioned numerous times in the Bible.
  • In the Hebrew Bible, the almond was a symbol of watchfulness and promise due to its early flowering. In the Bible the almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as "among the best of fruits". In Numbers 17 Levi is chosen from the other tribes of Israel by Aaron's rod, which brought forth almond flowers. According to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate. The almond blossom supplied a model for the menorah which stood in the Holy Temple, "Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other.on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers" .


Similarly, Christian symbolism often uses almond branches as a symbol of the Virgin Birth of Jesus; paintings and icons often include almond-shaped haloes encircling the Christ Child and as a symbol of Mary. The word "Luz", which appears in Genesis 30:37, sometimes translated as "hazel", may actually be derived from the Aramaic name for almond (Luz), and is translated as such in some Bible versions such as the NIV. The Arabic name for almond is ??? "lauz" or "l?z". In some parts of the Levant and North Africa it is pronounced "loz", which is very close to its Aramaic origin.

Varieties :

  • Mollar
  • Macron.
  • Ferraduel.
  • Ferragnès
  • Nonpareil
  • Texas
  • Ne plus ultra


Commercial varieties of ALMONDS
Below are some of the commercial varieties of Almond cultivated in India. Non Pareil, Claifornia paper Shell, Merced, IXL, Shalimar, Makhdoom, Waris, Pranyaj, Other high yielding cultivars are Ne Plus Ultra, Primorskij, Peerless, Carmel, Thompson, Price, Butter, Monterey, Ruby, Fritz, Sonora, Padre and Le Grand.

Season
lmond requires climate having slightly hot summer temperature ranging from 30C to 35C and cool winters for plant growth and kernel filling. Unopened blossoms shall withstand cold up to – 2.2C, but blossoms at petal fall stage are damaged at 0.50 C to – 1.1 C. The blossoms can withstand temperature from -2.2 C to -3.3 C for a short time but if low temperature continuous for long hours they get damaged easily.

Management

  • At Almond planting time, head back the tree to 1 meter above the ground level.
  • First dormant pruning
  • Primary scaffold branches are retained along with few temporary branches below trunk, removing only those branches which compete strongly with primary scaffolds and the Almond tree is trained to a shape of modifies leader system. 1 year old wood is pruned every year in December to January when Almond tree is completely dormant and they produce most of the fruit on short spurs which stay fruitful for about five years.


Therefore, pruning should be done in such a manner that 1-5 of the fruiting wood is replaced every year. Prune in such a way that new wood with new spur growth is constantly replacing spur that are no longer fruitful or useful. To meet or achieve this, only prune or remove older tree branches that is 1.2 cm to 3.7 cm in diameter. Thin out very little of the smaller wood, except to remove unwanted suckers or water sprouts. The success of pruning in almond plantation can be judged in part by the length of new shoots over the entire tree every year, if other factors are not impacting growth.

Inter cropping in almond farming: – During the almond orchard pre-bearing stage, inter cultivation with several suitable crops are recommended for some extra income through sustainable utilization of inter spaces. The best inter crops in almond farming are like saffron, pea, pulses, carrot, seed production of turnip, knoll khol, mustard and bulb production of onion and garlic, and aromatic plants and medicinal plants like lave dine, lavender. Besides getting some extra income, the growing of legumes like pulses and pea will increase the soil fertility, turnips seed production and mustard augmenting to pollination by attracting bees, and growing some medicinal and aromatic trees like garlic, lavender, lave dine etc are acting as repellent to ant pests, insects and diseases.

Irrigation/Cultivation
The critical stages of almond plantation which are most sensitive to water shortages are flowering (Feb to March) and fruit development (April-May-June).Therefore, watering must be provided during these stages for getting higher yield of quality almond nuts. The drip irrigation watering method found very efficient in almond farming, try to adopt drip irrigation for better water management.

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Cashew Nuts

  • Color Light White
  • Form Packed
  • Packaging Type Pouch, Sachet Bag
  • Packaging Size 10kg
  • Cultivation Type Organic
  • Name Cashew Husk

Description :

  • The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple. The tree can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 m (20 ft), has proven more profitable, with earlier maturity and greater yields. The cashew seed is often considered a nut in the culinary sense; this cashew nut is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called a cashew.
  • The species is native to Central America, the Caribbean Islands, and northern South America, including northeastern Brazil. Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s. In 2017, Vietnam, India, and Ivory Coast were the major producers.
  • The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and, starting in World War II, arms production.The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.


Technical Requirements of Cashew Cultivation :
Soil: The general notion is that "cashew is very modest in its soil requirements and can adapt itself to varying soil conditions without impairing productivity". While Cashew can be grown in poor soils, its performance would be much better on good soils. The best soils for cashew are deep and well-drained sandy loams without a hard pan. Cashew also thrives on pure sandy soils, although mineral deficiencies are more likely to occur. Water stagnation and flooding are not congenial for cashew. Heavy clay soils with poor drainage and soils with pH more than 8.0 are not suitable for cashew cultivation. Excessive alkaline and saline soils also do not support its growth. Red sandy loam, lateritic soils and coastal sands with slightly acidic pH are best for cashew.

Climate :
Cashew is a tropical plant and can thrive even at high temperatures. Young plants are sensitive to frost. The distribution of cashew is restricted to altitudes upto 700 m above mean sea level where the temperature does not fall below 20°C for prolonged period. Areas where the temperatures range from 20 to 30°C with an annual precipitation of 1000 - 2000 mm are ideal for cashew growing. However, temperatures above 36°C between the flowering and fruiting period could adversely affect the fruit setting and retention. Heavy rainfall, evenly distributed throughout the year is not favourable though the trees may grow and sometimes set fruit. Cashew needs a climate with a well-defined dry season of at least four months to produce the best yields. Coincidence of excessive rainfall and high relative humidity with flowering may result in flower/fruit drop and heavy incidence of fungal diseases.

Preparation of Land  :
The land should be ploughed thoroughly and levelled in case of agricultural lands. In case of forestlands, the jungle should be cleared well in advance and the debris burnt. After clearing the jungles, land is to be terraced or bunds constructed on sloppy land. In order to ensure better moisture conservation, soil trenches are dug across the contours. The cost of land preparation will vary depending upon the type and method of soil working. Nowadays, use of JCB for soil working is most popular; hence a provision for use of soil working is made in the model. The land preparation work should be completed prior to the onset of monsoon season i.e. during May – June.

Varieties :

  • ANDHRA PRADESH. BPP-1. This is a hybrid (H2/11) developed from the cross between Tree No. .
  • TAMIL NADU. VRI-1 (M 10/4) .
  • ORISSA. Bhubaneswar-1. .
  • WEST BENGAL. Jhargram-1. .
  • MAHARASHTRA. Vengurla-1. .
  • GOA. Goa-1 (Balli-2) .
  • KERALA. BLA 39-4 (Madakkathara-1) .
  • KARNATAKA. Ullal-1.


Season
June – December is optimum for cultivation.

Management
Requirement of plants
About 200 plants/ha can be planted.

Preparation of field
Pits of 45 cm x 45 cm x 45 cm size are dug and filled up with a mixture of soil + 10 kg FYM + one kg neem cake

Spacing
A spacing of 7 m either way is adopted

High Density Planting
Spacing of 5 x 4 m accommodating 500 plants per hectare is recommended prune the interlocking branches during the July-August to maintain the frame

Irrigation/Cultivation
The plant starts yielding 3rd year onwards. The peak picking months are March and May. Good nuts are grey green, smooth and well filled. After picking, the nuts are separated from the apple and dried in the sun for two to three days to bring down the moisture content to 10 to 12 %. Properly dried nuts are packed in alkathene bags. This will keep for 6 months.

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Fresh Carrot

  • Packed In Jute Bag
  • Vitamin A 33%
  • Vitamin C 9%
  • Calcium 3%
  • Iron 1%
  • Dietary Fiber 11%

Description :
The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. They are a domesticated form of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds.

Varieties :

  • Hills
  • Ooty-1
  • Early Nantes and New Korda are suitable for cultivation in hilly areas.


Season
Hills
Carrot can be grown throughout the year at an elevation above 1500 metres with assured irrigation. At elevations between 1000 – 1500 metres, it can be grown during July – February.

Plains
Planting can be done during August.

Management
After cultivation
Spray Fluchloralin 1 lit a.i./ha immediately after sowing the seeds to control weeds or the first weeding to be done on 15th day of sowing.  Thinning and earthing up should be given on 30th day.

Splitting of roots is a physiological disorder which is usually seen when there is a sudden increase in soil moisture after prolonged drought. Forking is another phenomenon where in the hard soil does not allow the straight growth of tap root which results in formation of forked root. Forked roots and split roots fetch poor price in market. Keeping the soil moisture at optimum condition will help to keep the soil also loose thereby help to avoid splits and forked roots.

Plant protection
Carrot is not much affected by pests.

Nematode
Application of neem cake @ 1 ton/ha at planting to control root knot nematode, Meloidogyne spp.

Diseases
Leaf spot
Leaf spot can be controlled by spraying Mancozeb at 2 g/lit.

Irrigation/Cultivation
Irrigation
Irrigation is done once in five days.

After cultivation
Spray Fluchloralin 1 lit a.i./ha immediately after sowing the seeds to control weeds or the first weeding to be done on 15th day of sowing.  Thinning and earthing up should be given on 30th day.

Splitting of roots is a physiological disorder which is usually seen when there is a sudden increase in soil moisture after prolonged drought. Forking is another phenomenon.

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