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VOLUME 4 ISSUE 07 JULY 2018 ` 100
TEA
MORE THAN A CUP
KRISHI JAGRAN in Limca Book of Records
DIVERSITY OF
INDIAN TEA Harvesting water for a
SECURED FUTURE
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AG R I C U LT U R E
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AG R I C U LT U R E
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I C U LT U R E a g r i c u l At G u R r e
C o n t e n t s
VOLUME 4 ISSUE 07 JULY 2018 ` 100 PAGES 100
Editor-in-Chief MC Dominic Directors Shiny Dominic MG Vasan
Marketing Executive Farhin Sheikh Kajal Chauhan Marjeena Khan Pratiksha Saratha Saritha Reghu
Editor V R Ajith Kumar
Circulation Head Nishant K Taak
Sr. Executive Editor Dr. KT Chandy
Sr. Circulation Manager Rahul Singh
Technical Editors
Asst. Circulation Manager Prashant Sharma
Dr. Mahendra Pal (Vet. Sci.) Assistant Editor Karthika.B.P Associate Editors Sreeja.S.Nair Monika Mondal Dr. Sangeeta Soi Asha Sadasiv Sr. Correspondent Imran Khan Correspondent Vibhuti Narayan Social Media Jimmy V. P. Intl. Business DD Nair (Russia & CIS Countries) 6 Mikluho-Maklaya STR, Moscow, Russia 117198 Mob: +7903729 98 30, Tel: +7499501 99 10 Email: ddnair@krishijagran.com Gavrilova Maria V.P. Spcl. Initiative Chandra Mohan V. P. Strategic Alliance Ratnamanjari Sharan Sr. Manager Special Initiatives Harsh Kapoor GM - Marketing Farha Khan Deputy GM - Marketing K J Saranya Marketing Head Sanjay Kumar Sr. Marketing Manager Sara Khan Marketing Managers Megha Sharma Dhanya M.T. Sr. Marketing Exectives Chunki Bhutia Poonam Bishwakarma Rinki Pundir Hema Sharma
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Sr. Circulation Executives Pappu Rai Pawan Kumar Furkan Qureshi Tarun Singh Sujeet Pal Accounts Abdus Samad Head Pre-Press Yogesh Kumar Graphic Designers AnilRaj Atul Batham Nasim Ansari Legal Advisors James P. Thomas H. S. Asmuddin Printed and Published by: M. C. Dominic 60/9, 3rd Floor, Yusuf Sarai Market, Near Green Park Metro Station, New Delhi 110016. Tel: 011-26511845, 26517923 Mobile: +91-9313301029, +91-9654193353 Web: www.krishijagran.com Printed at : Pushpak Press PVT LTD. Shed No. 203, 204, DSIDC Complex Indl. Area Okhla Phase-I New Delhi- 110020 All rights reserved. Copyright @ Krishi Jagran Media Group. Agriculture World is published by Krishi Jagran Media Group. Editor in Chief: MC Dominic Disclaimer: While every care has been taken to ensure accuracy of the information contained in this publications, the publishers are not responsible for any errors or omissions that might have crept into this publications. No part of this publication may be reproduced or kept in a retrieval system, without the express permission of the publishers.
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Tea: More Than a Cup Karthika B P
Diversities of Indian Tea
Asha Sadasiv
Tea Talk
Asha, Karthika & Sreeja S Nair
Over a Cup of Hot Tea
Rajasree R
Modernization of Tea Sector
Vinod Kumar Kodakkat
Largest Repository of Jackfruit Genotypes
Dr Jose Mathew & Dr Elsy C R
Gut Health; A new Paradigm in Poultry Production
Dr Anand Khandwekar
Cinnamon: The Aromatic Condiment
V R AjithKumar
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Art of Natural Farming
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Utilization of Potato Waste for Animal Feed
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Ruchira Roy Chawdury
Mahendra Pal & Dr. Sangeeta Soi
Madurai Malli: The Seductive Fragrance of Madurai
Suresh Muthukulam
Pros & Cons of BT Cotton Cultivation
Shubhra Dey
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Editorial
AG R I C U LT U R E
F
armers agitations are picking momentum as the general election is very close and all opposition parties join hands to support the farmers on their long march and protest to open the eyes of the administrators. Of course, political motives are there, but one can understand that most of the demands put forth by the farmers are genuine. In 2015 the agitation was at Punjab, in 2017 at Madhya Pradesh and 2018 it is in Maharashtra, Gujarat and Rajasthan. Don’t think the farmers of other states are happy and content. They are also facing many adverse issues and the joint action may start at any time.
In fact, 2018-19 Budget envisaged minimum support price for Kharif crops as 1.5 times the cost of production as stated by Arun jaitely, Union finance minister. Dr.M.S.Swaminathan also expressed hope on improving the farmers life through the budget provisions. Then, why do the farmers agitate asking for basic support for a better life and to save their brothers from suicide is a question to be answered by the rulers. Gujarat Chief Minister Vijay Rupani has alleged that farmers’ agitation being witnessed in the state were a “political stunt” of the opposition and urged cultivators not to get misled. Do the rulers feel farmers can be mislead easily? Our hard working farmers tilling from dawn to dusk have no time to spend on unnecessary things. If they assembled for a common cause, then nobody can question its genuity. The government should listen to the voice of the farmers and do whatever possible. Is the budget allocation properly utilized and are the farmers benefitted, should be analysed. A close social audit is essential to address the issues. The farmers major demand is loan waiver, higher prices for their produce and immediate implementation of the Swaminathan Commission report on farming. All demands are genuine and need solution. When Government and banks write off thousands of crores of rupees that corporates purposely defaulted and many fraudulent activities were not properly addressed, why should the administrators show a hardened mind and heart towards farmers they are the backbone of the society. “Before coming to power, the BJP had promised to give 50 per cent over and above the minimum support price,but after coming to power, the party forgot the promise," Yashwanth Sinha,former Finance Minister said.“Just as Indian soldiers carried out surgical strikes across border, the farmers will also carry out a surgical strike against the government till justice has been done,” Mr Sinha said. In Maharashtra, the Parishad has sought purchase of all farm produce by the government at the Minimum Support Price, Rs. 50,000 per acre compensation for cotton farmers affected by pink boll- worm disease, besides resolution of issues related to farm insurance and relief to drought-affected villages. In Madhya Pradesh, instead of solving the issues raised by the farmers, the administrators termed them anti-social elements and asked the police to fire the innocent citizens and the democracy was put to stand still. “The police firing on farmers agitating for getting right price for their produce and waiver of loans, which resulted in the death of five of them is a blot on the government in the state,” Jyothiraditya Scindia said.” Instead of supporting the farmers, the Government hikes the rates of power and diesel, which naturally increases the cost of cultivation”, he added. The issues related to farm sector are umpteen and never ending. As a media always be with the farmers and supports all good initiative in the farm sector, both public and private, we suggest immediate implementation of Swaminathan commission report in toto and show the mettle of sincerity of the Union Government towards the farmers.
MC Dominic Editor-in-Chief
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International news
AG R I C U LT U R E
GLOBAL WARMING MAY HAVE
‘DEVASTATING’ EFFECTS ON RICE
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cientists warned that rice will lose some of its protein and vitamin content, as carbon dioxide rises due to the burning of fossil fuels, millions of people at risk of malnutrition. The change could be particularly dire in Southeast Asia where rice is a major part of the daily diet, said the report in the journal “Science Advances”. Global warming, climate change and greenhouse gases like carbon dioxide can have an impact on the nutrient content of plants we eat. This can have devastating effects on the rice-consuming countries where about 70% of the calories and most of the nutrients come from rice. Protein and vitamin deficiencies
MOST POPULAR VITAMIN AND MINERAL SUPPLEMENTS PROVIDE NO HEALTH BENEFIT, STUDY FINDS
A
new study led by researchers at St. Michael’s Hospital and the University of Toronto found that the most commonly consumed vitamin and mineral supplements provide no consistent health benefit or harm .The multivitamins, vitamin D, calcium and vitamin C, the most common supplements showed no advantage or added risk in the prevention of cardiovascular disease, heart attack, stroke or premature death. Generally, vitamin and mineral supplements are taken to add to nutrients that are found in food. The study found folic acid alone and B-vitamins with folic acid may reduce cardiovascular disease and stroke. Meanwhile, niacin and antioxidants showed a very small effect that might signify an increased risk of death from any cause. These findings suggest that people should be conscious of the supplements they’re taking and ensure they’re applicable to the specific vitamin or mineral deficiencies they have been advised of by their healthcare provider Past studies have shown that, when taken in excess, antioxidant supplements have create a deficiency of several minerals like iron and zinc.
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can lead to growth-stunting, birth defects, diarrhoea, infections and early death. Countries at most risk include those that consume mainly rice and have the lowest gross domestic product (GDP), such as Myanmar, Laos and Cambodia. Researchers found that iron, zinc, protein and vitamins B1, B2, B5, and B9 which help the body convert food to energy were all reduced in rice grown under higher CO2 conditions. Not all rice varieties saw the same drop in nutritional value, raising hope that future research could help farmers develop strains of rice that would be more resilient to atmospheric changes.
IRRI & INTERTEK TIES UP FOR GLOBAL RICE BREEDING PROGRAMS
T
o ensure rice production sustainability and global food security, the International Rice Research Institute (IRRI) has entered into a partnership with Intertek, a Total Quality Assurance provider, for the use of rice DNA markers developed by IRRI. This was a joint initiative between Intertek and IRRI Tech, and will result in better service for all Intertek clients in the rice ecosystem. This agreement is non-exclusive. Experts say that the agreement with Intertek will enable broader distribution and active use of IRRI’s DNA markers for marker-assisted rice breeding programs (both public and private sector). The same DNA markers can be used for quality control, along the rice value chain. This will also boost IRRI’s own breeding programs, as Intertek agreed to provide a volume of sample analysis free of charge to IRRI.
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COMMON TOOTHPASTE INGREDIENT LINKED TO COLON CANCER
WORLD EATING YOUR GREENS COULD BECOME MORE COSTLY DUE TO CLIMATE CHANGE
S
cientists said that keeping healthy could become more costly as climate change and water scarcity cause a huge drop in the global production of vegetables and legumes. The amount of vegetables produced could fall by more than a third, especially in hot regions like southern Europe and swathes of Africa and South Asia, said researchers from the London School of Hygiene and Tropical Medicine. By analyzing studies across 40 countries, with some dating as far back as 1975, they found that hikes in greenhouse gases, water scarcity and global temperatures lowered the amount of vegetables and legumes produced. Such drastic changes could drive up the prices of vegetables, which would affect poorer communities the most .Scientists have warned that world temperatures are likely to rise by 2 degrees to 4.9 degrees Celsius this century compared with pre-industrial times. This could lead to dangerous weather patterns - including more frequent and powerful droughts, floods and storms - increasing the pressure on agriculture.
U
sing triclosan, an antibacterial and antifungal agent found in hand soaps and toothpastes among other consumer products, can potentially cause colon inflammation and cancer, finds a study on mice. The study, reported in Science Translational Medicine, suggests that short-time treatment with low-dose triclosan caused low-grade colonic inflammation and exaggerated disease development of colitis and colitis-associated colon cancer in mice. These results, for the first time, suggest that triclosan could have adverse effects on gut health, said an expert. Previous research has suggested that triclosan can have toxic effects at high doses, but the health effects of lower concentrations that a person might be exposed to remain unclear. The study results showed triclosan exposure increased the severity of colon inflammation in mouse models of inflammatory bowel disease - an effect that persisted even when low doses of the chemical were administered. Triclosan treatment also increased tumour size and reduced survival in a separate group of rodents with colon cancer.
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THAILAND TO SEND DURIAN FRUIT TO SPACE Thailand’s space research agency has planned to send durian to space by July, as part of a project to produce Thai food suitable for future space travel. The agency plans to launch the durian from Earth with the help of a U.S. rocket company. The packages will initially stay in space for just five minutes before coming back to earth for an examination of any textural changes in the fruit. Thailand is known for a wide variety of delicious fruits but the country is determined to give durian a priority in becoming otherworldly. The agency also plans to bring other well known Thai food like pad Thai or mango sticky rice to space for more tests. Durian is a Southeast Asian fruit relished for it sweet, custard-like interior but also notorious for its noxious smell, which has earned comparisons to rotting trash or gym socks. The odour is so pervasive that hotels, transportation systems and other public spaces across Asia sometimes ban the fruit.
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National news
AG R I C U LT U R E
‘SREE POSHINI’
NEW MOBILE APP FOR TUBER CROP CULTIVATORS
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cientists at Central Tuber Crop Research Institute (CTCRI) have developed a mobile app ‘Sree Poshini’ for farmers who cultivate tropical tuber crops.
GLOBAL MOVE TO ENHANCE SWEET POTATO CULTIVATION
G Baiju, Principal Scientist, CTCRI who developed this technology said that with this app the farmers can find out the ideal fertilizers and the accurate period for applying fertilizers. The scientists have also developed customized fertilizers for different tuber crops based on this technology and these are being sold from the Institute. The app has made use of extensive research data from CTCRI on soil conditions and fertilizers’ impact on growth of tuber crops. In the future, the scientists also plan to upgrade it through an interactive geographic information system (GIS) map that will link the location of the farmer to offer the right prescription for better farm produce. The farmers can download the app through Google Play Store.
ANDHRA PRADESH TO PUSH AGRICULTURAL CONNECTIONS TO SOLAR
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he Andhra government is planning to divert all new agriculture connections coming up in the state to solar using the new scheme for farmers ‘Grid connected Solar BLDC pump sets’. The experts say that this new project could help to reduce the subsidy burden for agriculture connections and ensure daytime power supply, which is considered cost effective. The government is now giving 50,000 agriculture connections per year on subsidy tariff. In Andhra, demand for new agriculture connections has been increasing by the day especially in Prakasam, Kurnool and Anantapur districts where drought conditions are severe. According to the reports, the number of agriculture connections across the state is 17.20 lakh and the state government has agreed recently to allot Rs 6,030.17 crore this year as subsidy for them. Besides, 1.84 lakh agriculture connections have already been in pending. It is said that Adani group may get the contract of supplying solar pump sets to the state.
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AG R I C U LT U R E
T
he Asia Sweet potato Breeders and Seed System meeting, an intercontinental initiative held at the Central Tuber Crops Research Institute (CTCRI), Thiruvananthapuram has urged a global move to enhance the production of sweet potato for food and nutritional security. This is the first time that India hosted the meet and the main focus was on the transfer of genetic material and exchange of technology for molecular breeding and value addition in sweet potato. The meet has decided to establish network linking institutes in Kenya, Mozambique, China, Tajikistan, Vietnam, Indonesia, Philippines, Papua New Guinea, Nepal, India and Bangladesh, the countries which have achieved progress in sweet potato breeding and cultivation. As a climate-resilient crop that can address malnutrition, sweet potato production assumes significance across the world. As per the latest reports, the sweet potato production in India is 1.4 million tones and area under cultivation is 0.1 million hectares. CTCRI has developed nearly 20 varieties of sweet potato and has taken several initiatives to promote value addition in the crop.
WORLD
‘GREEN’ GDP & GREEN SKILLING
T
he Central government plans to begin a five-year programme to compute district-level data of the country’s environmental wealth. The numbers will eventually be used to calculate every State’s ‘green’ Gross Domestic Product (GDP). The data will help with a range of policy decisions, such as compensation to be paid during land acquisition, calculation of funds required for climate mitigation etc. The first phase of the survey will be implemented in 54 selected districts. The land will be demarcated into “grids” with about 15-20 grids per district. These will capture the diversity in the State’s geography, farmland, wildlife and emissions pattern and will be used to compute a value. The government has also launched a ‘green skilling’ programme under which youth, particularly school dropouts, would be trained in a range of ‘green jobs’ as operators of scientific instruments used to measure environmental quality, as field staff in nature parks, and as tourist guides. Some of the labour required for the survey would also be sourced from the green-skilled workforce.
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National news
AG R I C U LT U R E
CAMEL POPULATION DECLINING: NRCC OPTS CAMEL MILK COMMERCIALIZATION
I SPICES BOARD TO INTRODUCE ONLINE SETTLEMENT MECHANISM FOR CARDAMOM E-AUCTION
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he Spices Board plans to introduce an online settlement mechanism that would help all stakeholders by ensuring timely payment to the growers of cardamom and providing all information about online transactions. For this, the Board enlisted the services of a bank and a team from the bank visited the e-auction centre at Spices Park, Puttady and analyzed the parameters for formulation of such a mechanism.
n order to find out a solution for the declining trend of camel population in India, National Research Centre on Camel (NRCC), Bikaner plans to concentrate on the commercialization of camel milk. NRCC has developed new technologies for commercialization and products like freeze dried milk powder. According to data from NRCC, Bikaner, the sale of raw camel milk, which was 5,088 litres in the year 2013-14 recorded 79.32 percent rise in 2017-18 with sale of 9,124 litres. The revenue generated through sale of camel milk and its products through milk parlours was registered at Rs 11.98 lakh in 2017-18 against Rs 3.37 (RPT) 3.37 lakh in 2013-14. At the same time, the estimated camel population in the country is 4 lakh, of which 82 percent is in Rajasthan and it is declining fast.
The proposed model which has been built in line with the existing auction system with minimal changes to fund flow procedures, will be operated via Spices Board settlement account through the identified bank instead of present settlement by individual auctioneer’s account. This will enable the Board to monitor the flow of transactions made by buyers, payments made to growers and their outstanding payments and commission charges paid to the auctioneer. All the stakeholders, buyers, sellers and auctioneers will be required to do one time registration in online for generating unique stakeholder ID and password. The Board will assist the small and marginal growers in doing the one-time registration. The stakeholders can track the status of their payment transaction by online or through mobile app.
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WORLD
WALNUT PROPAGATION CENTRE AT KASHMIR
J
ammu & Kashmir, the state known for its production of high quality walnuts has now got a well equipped propagation centre for walnuts at Srinagar. The centre has a production capacity of 15,000 walnut plants under polyhouse conditions. Among the few states that produce walnuts in India including Jammu and Kashmir, Uttaranchal, Himachal Pradesh and Arunachal Pradesh, Jammu & Kashmir occupies the largest share in total area and production. As per available statistics, the country has exported 2,191.19 MT of Walnuts to the world for the worth of Rs. 55.27 crores during the year 2016-17. France, United Kingdom, Netherlands, United Arab Republic, Nepal, Germany and Sweden are the major importing countries of Indian walnuts.
NiTi Aayog to launch Composite Water Management Index
N
iti Aayog has launched Composite Water Management Index, a useful tool to assess and improve the performance in water resources management. The index is an attempt to inspire states and Union Territories towards efficient and optimal utilization of water and recycling. According to Niti Aayog, the index can be utilized to formulate and implement suitable strategies for better management of water resources. It has been finalized after an elaborate exercise including seeking feedback from the states and consultation with reputed experts.
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National news
AG R I C U LT U R E
WORLD BANK SPONSORS PUNJAB’S AGRI, WATER & POWER PROJECTS
A
ppreciating Punjab Government’s holistic approach to the problems of agriculture, water and power, the World Bank offered to sponsor the state’s projects for finding comprehensive long-term solutions in these critical areas.
imachal Pradesh government has decided to promote organic farming in a big way and plans to adopt an integrated approach for promoting organic and zero budget natural farming system.
World Bank team pointed out that Punjab was the only state that was following an integrated solutions-based approach to the problems relating to water, agriculture and power. If Punjab wins the challenge of water, energy and agriculture, it would set an example for the world for shifting from narrow-based projects to more complex and comprehensive ones.
To boost the initiative, the state government has made special arrangements for the promotion of organic farming and also provided 20 crores for the current financial year. At present, 39,790 farmers have already switched over to organic farming ensuring production of healthy food grains free from harmful chemical ingredients.
Providing potable water across the State, especially in parts of the southern Punjab, was a major challenge as the groundwater table was depleting day-by-day due to vicious circle of wheat and rabi. The State Government sought assistance from the World Bank in strengthening its efforts to combat the problem of water depletion and pollution, and provide clean drinking water and better sanitation facilities to the people. It also emphasized the need for improvement in traditional methods of agriculture, besides motivating the farmers to shift away from wheat and paddy crops.
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HIMACHAL PRADESH SWITCHES TO ORGANIC FARMING
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The state government has also introduced ‘Prakritik Kheti Khushhaal Kisaan Yojana’ to enhance agricultural income by adopting low-cost climate-resilient Zero Budget Natural Farming System. A state-level committee headed by the chief minister would monitor the implementation and progress of the Zero Budget Natural Farming System.
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Company news/ corporate news
AG R I C U LT U R E
AGROSTAR TO TRANSFORM AGRIBUSINESS FOR FARMERS
A
grostar, the agriculture technology startup announced that the company will be collaborating with The Weather Company, a renowned IBM arm, to transform the agribusiness for farmers in rural India. According to a statement released by Agrostar, the collaboration is aimed at enabling the two companies to provide critical insights into disease risks that endanger crops. Through the collaboration, the companies will be able to ascertain the probability of pest or disease occurrence in any particular crop such as cotton and chili, with improved accuracy. Farmers will be able to access these insights through the company’s digital and voice platforms and increase crop yield by undertaking preventive measures. In the collaboration Agrostar will be using hyperlocal weather forecast data that will be provided by The Weather Company, to assist farmers in making informed choices and optimizing crop output.
WORLD
DHANUKA AGRITECH RECEIVES CLEARANCE TO SET UP PESTICIDE UNIT
D
hanuka Agritech has received environment clearance (EC) for setting up a pesticide unit in Bharuch district of Gujarat at a cost of Rs 90 crore. The proposed unit with a manufacturing capacity of 3,415 tonne per month technical grade pesticides will be established at the Dahej-III Industrial Estate in Bharuch. The Environment Ministry has given the clearance to Dhanuka’s proposal after taking into account the recommendations of an expert committee. Dhanuka, Gurugram-based Company has three manufacturing units in Haryana, Gujarat and Jammu and Kashmir and has tie-ups with four American, five Japanese and two European companies. It manufactures a wide range of agro-chemicals like herbicides, insecticides, fungicides, miticides and plant growth regulators.
DSM & Amulix to develop Biodegradable Seed Coating Solutions
R
oyal DSM, a global science company active in health, nutrition and materials, and Amulix, a developer of starch-based solutions for agricultural and industrial applications has announced that they will work together under the company name DSM-Amulix to develop high performing bio-based coating solutions for agricultural starter material, under the brand name Amulix. The companies state that the new discovery is a sustainable alternative to the current widespread practice of using polymer-based synthetic coatings with limited biodegradability on seeds. It can improve the sow ability and seed visibility in the soil. The innovative bio-based Amulix seed coatings are outperforming current coating suppliers on germination, dust-off and total performance and it also offer a viable solution to the issue of microplastic pollution.
INDIGO CONCENTRATES MORE ON R &D
I
ndigo recently announced its research platform expansion in collaboration with top growers and agronomic experts to evaluate agricultural technologies over more than 25,000 acres.
According to the company statement, the new platform named Indigo Research Partners uses a network of more than 50 of the largest U.S. growers to gather over a trillion data points daily from sensors, drones, weather stations, and other technologies. The company says that Indigo Research Partners platform enables a new method of agricultural R&D by eliminating the “one size fits all” approach associated with traditional field trials. Its product portfolio includes microbial seed coatings for corn, soy, wheat, rice, and cotton. These coatings help crops to withstand environmental stressors such as drought, high temperatures, salty soils or low nitrogen and bolster resistance to disease and pests. The company also claims its products produce higher quality crops, such as increasing the protein content of wheat.
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15
Tea special
TEA AG R I C U LT U R E
MORE THAN A CUP Karthika B P
Associate Editor, Krishi Jagran karthika@krishijagran.com
“If you are cold, tea will warm you If you are too heated, it will cool you If you are depressed, it will cheer you If you are excited, it will calm you” - William Ewart Gladstone
F
or most of us, this is exactly what a cup of tea is. But the cup of tea you hold everyday is much more than just a drink that makes you refreshed. Beyond the romanticized images of the happy woman plucking tea leaves in a bamboo basket or the ‘two leaves and a bud’ icon, there is much more intricate processes carried out before the tea reaches you. Do you ever think about what your tea leaves have been through before it was steeping at the bottom of your cup? Tea plays quite a significant economic, social, and cultural role in our daily lives. Majority of the tea producing countries are located in the continent of Asia where China, India, Sri Lanka are the major producers. African tea growing countries are located mostly around the tropical regions where Kenya, Malawi, Rwanda, Tanzania, Uganda 16
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AG R I C U LT U R E
District/State During April
Assam Valley Cachar Total Assam Dooars Terai Darjeeling Total West Bengal Others Total North India Tamil Nadu Kerala Karnataka Total South India All India
WORLD
Upto April
(+)/(-) in 2018 Jan – Dec over 2017
2018
2017
2018
2017
During
Upto
2017
2016
42.63 3.02 45.65 10.01 4.59 1.13 15.73 1.90 63.28 15.92 6.06 0.48 22.46 85.74
41.62 2.62 44.24 11.11 7.28 1.21 19.60 2.02 65.86 19.35 6.76 0.44 26.55 92.41
64.29 5.27 69.56 25.35 17.95 1.35 44.65 2.93 117.14 41.71 17.67 1.42 60.80 177.94
62.35 4.66 67.01 24.53 19.29 1.35 45.17 3.25 115.43 47.64 16.84 1.41 65.89 181.32
1.01 0.40 1.41 -1.10 -2.69 -0.08 -3.87 -0.12 -2.58 -3.43 -0.70 0.04 -4.09 -6.67
1.94 0.61 2.55 0.82 -1.34 0.00 -0.52 -0.32 1.71 -5.93 0.83 0.01 -5.09 -3.38
627.98 47.19 675.17 219.58 161.72 3.21 384.51 27.43 1,087.11 166.90 62.35 5.40 234.65 1,321.76
618.34 51.18 669.52 204.47 143.70 8.13 356.30 28.69 1,054.51 146.04 61.40 5.41 212.85 1,267.36
DISTRICTWISE INDIAN TEA PRODUCTION (M. Kg) Source: Indian Tea Association website
Tea cultivation has multiple environmental effects. Studies say that the main harmful environmental impact of tea cultivation is habitat destruction. Large areas of forest have been cleared to make way for tea plantations
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Tea special
AG R I C U LT U R E
Today, the global tea trend is majorly driven by the health benefits associated with consuming tea and increase in awareness related to carbonated drinks among people are major producers. Apart from these regions, some quantities of tea are also being produced in Argentina, Brazil, Iran, Turkey, Russia and Georgia. Total tea area in the world is 4.54 million hectare, of which India’s share is 0.58 million hectare and ranked 2nd after China. Today, the global tea trend is majorly driven by the health benefits associated with consuming tea and increase in awareness related to carbonated drinks among people. Moreover, increase in cafe culture, changing taste of people, and introduction of additional healthy ingredients in tea by different market players are the other factors that fuel the market growth. In 2016, global tea market was valued at $46,392 million and is projected to reach at $67,751 million by 2023. However, increase in cost of raw materials due to unpredictable weather, rise in cost of agricultural inputs, and increase in trend of out-of-home coffee consumption are expected to limit growth of the tea market.
of making tea. This method consists of five stages, namely withering, rolling, fermentation, drying and finally storing. It is not possible to compare the two varieties because their quality depends on factors such as rainfall, soil, wind and the method of plucking of tea leaves and both possess a unique charm of their own. India produces around 1,250 million kg of tea, of which around 200 million kg is exported. Of this Dooars produces around 325 million kg, the gardens in southern India produce around 320-330 million kg and the rest is by Assam. As such small tea growers across India produce nearly 350 million kg of tea. According to figures from the Tea Board of India, country’s estimated tea production in January
Fluctuating Market Indian tea is among the finest in the world owing to strong geographical features, investments in tea processing units, continuous innovation, augmented product mix and strategic market expansion. The main tea-growing regions are in Northeast India mainly Assam and in north Bengal especially Darjeeling district and the Dooars region. Tea is also grown on a large scale in the Nilgiris in south India. India is one of the world’s largest consumers of tea, with about three-fourths of the country’s total produce consumed locally. India has a significant share in the market with a 12 percent share of world tea exports. In India, there are mainly two ways of tea production namely the CTC production and Orthodox production. CTC is refers to crush, tear and curl. The tea produced by this method is mostly used in tea bags. Orthodox Teas are whole leaf teas manufactured using the traditional process 18
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AG R I C U LT U R E
WORLD
Rank
Exporter
Tea Exports (2017)
% World Total
1.
China
US$1.6 billion
20.6%
2.
Sri Lanka
$1.5 billion
19.3%
3.
Kenya
$1.4 billion
18.2%
4.
India
$591.2 million
7.5%
5.
UAE
$286.8 million
3.7%
6.
Germany
$245.2 million
3.1%
7.
Poland
$189 million
2.4%
8.
United Kingdom
$137.7 million
1.8%
9.
United States
$136.1 million
1.7%
10.
Japan
$129.9 million
1.7%
Major tea exporting countries during 2017
2018 stood at 17.15 million kilograms —down by 10.49 percent from 19.16 million kilograms produced in the year-ago. The decrease of 2.01 million kilograms in January was mainly due to a fall in production in Assam and West Bengal. Assam’s production for the month was stagnant at 1.32 million kilograms compared with 1.31 million kilograms in the corresponding month of 2017, while West Bengal’s production for the month stood at 3.33 million kilograms, down by 25.66 percent from 4.48 million kilograms produced in the same month of 2017. The price elasticity of tea is mainly related to its demand. Price elasticity for black tea vary between -0.32 and -0.80, which means that a 10% increase in black tea retail prices will lead to a decline in demand for black tea between 3.2 % and 8%. Estimate for price variation for green tea ranges between -0.69 and -0.98. Similarly, a 10% increase in green tea retail prices will lead to a decline in the demand for green tea of 6.9% to about 10%. In
2017, approximately 519.2 million kg of tea was exported from India. Last year, the country’s tea export was 240.7 million kilograms. Significant destinations for tea exports are Egypt, Iran, China as well as the UAE and Sri Lanka. Quality plays a key role in India’s tea exports, which saw a jump of nearly 7 percent during the April–January period of 2017–18 over the corresponding period in the previous year. According to provisional data of the Tea Board of India, exports, in value terms, stood at Rs 3,970.37 crore (US$610.2 million) in the 10 months of the current fiscal year, up by about 2.5 percent from Rs 3,874.82 crore (US$595.4 million). However, in January alone, exports were down marginally by 2.28 percent to 20.55 million kilograms, compared to 21.03 million kilograms exported in the year-ago . Increased output by Kenya and Sri Lanka and India’s crop loss in some of the best tea producing months are reasons behind this performance.
Concerns & Constraints We know that tea cultivation is a major labour intensive industry. It demands a high level of touch of hands where complete automation is not a possible solution. Recently, P K Bhattacharya, Secretary General of Tea Association of India on his interview in a national daily, point out that one of the major reason behind the increasing absenteeism among the workers is national level social welfare schemes like MGNREGA. According to tea planters, a tea worker receives a daily cash wage of Rs 150 and direct incentives. In addition, there are benefits like bonus of around 20percent, house repairing allowance of 5 percent, highly subsidized food grain, free quarter, education, health facility, water, shoe, umbrella etc. Everything put together the wage comes much above Rs 300 a day per worker. But, many workers now prefer losing Rs 150 cash wage by remaining absent in garden works to get into social welfare schemes like ‘100 days work’ to earn Rs 170 a day. While his cash gain is Rs 20, his all other benefits continue at the cost of tea garden. To find a solution for this, planters proposed Government to run 100 days work scheme in tea belts in winter
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season which is the off season for tea plantation. But season specific limiting of the scheme is not practically feasible for government. So it remains an unmanageable problem. There are also several other social issues that influence the overall production of tea. In India, majority of the tea garden workers are tribal people and the remaining are the migrated ones. They are the most exploited people who face gender inequality, poor living conditions, little access to healthcare and low representation etc. BBC’s report in 2016 states that with abysmally low wages tea workers face a daily struggle to survive and have no means for advancement. Tea cultivation has multiple environmental effects. Studies say that the main harmful environmental impact of tea cultivation is habitat destruction. Large areas of forest have been cleared to make way for tea plantations. In North East India, areas which used to be a combination of forest and grassland have been converted to tea
ORIGIN OF TEA Every time you drink a cup of tea, you are taking part in a piece of history. It is said that tea was accidentally discovered in China, in 2737 BC, by Emperor Shen Nung, when a few tea leaves fell into his pot of boiling water. However, the habit of drinking tea leaves stepped in a tea pot became popular only during the Ming Dynasty (1368-1644).
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plantations. In East Africa, forests are still being cleared for new plantations. Land clearance also alters the natural flow of water, leading to an increase in soil erosion, loss of wetland habitats and the pollution of rivers and lakes. Application of pesticides is another major cause of environmental risks. As tea is cultivated as a monocrop, they provide ideal conditions for pests, resulting in the use of toxic pesticides. Recently four elephants were found dead in Kaziranga National Park, Assam, after they wandered into a tea plantation and ate grass which had been sprayed with pesticides. The deaths of cows and vultures in the Assam region have also been blamed on pesticides and have led to the urgency for its ban. Recent reports say that intensive fertilizer and pesticide use has contributed to a fall in the market value of tea especially in quality conscious global markets. Change in climatic condition is also a major cause of the variation in tea production. It affects both the production and quality of the tea leaves. One of the biggest challenges facing the tea industry is erratic rainfall, resulting in low yield. Experts say tea gardens in Assam, the major producing state, once benefitted from the right balance between rainfall and sunlight. Now they worry that balance has been lost. The production of Darjeeling tea has also come down drastically. In 2012, the annual tea production stood at 10 million kg, which fell to 9 million kg in 2017. The study done from 1993 to 2012 found that climate change has lead to a decline in overall production of Darjeeling tea in terms of green leaf production per hectare. The production of green tea, which stood at 1,828.47 kg per hectare in 1993, dropped to 1,061.12 kg in 2012. Recently, some of the tea gardens in the north
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Various reports say that in global tea market, green tea is the most lucrative one because of its high market potential, rising demand and the increasing awareness of its health benefits eastern side have adopted measures to deal with climatic changes like afforestation and making use of natural water resources etc. But that was only a small portion, the majorities are yet to think over the seriousness of the changing climatic conditions.
Brewing up the Opportunities In India, a cup of tea is consumed every second, and every second person in the country drinks tea. About 74 percent of Indian adult population drinks tea regularly. The country also possesses a huge domestic market that annually consumes 1,000 million kg or 80% of teas produced in the country. According to FAO report, Indian domestic market for black tea will grow by 2.2 % per annum and will attain 1.03 million tonnes tea consumption annually by year 2021. So we need to focus on the ample scope of domestic market besides the overseas markets. Tea café, chai bar, coffee houses like tea spots all have an important role to play for increasing the domestic demand. India has always been a tea-drinking nation, but a surprising fact is that there is no big tea bar chains exist in the country, compared to the coffee cafes. According to entrepreneurs and the experts in the tea sector, consumption of tea at modern tea bars is negligible in India compared to the tea consumed at roadside stalls, but the market size is huge. Indians are increasingly becoming well adapted to various cultures and turning
experimental in their eating habits, exploring new food brands and cuisines. A similar trend is also being witnessed in the café market which is pushing the growth of tea based concepts in India. The increasing exposure and acceptance of multiple variants of tea, especially the green tea is an example. Small tea growers have started establishing their own processing units to produce green tea. Various reports say that in global tea market, green tea is the most lucrative one because of its high market potential, rising demand and the increasing awareness of its health benefits. The value addition in tea is almost a new area in tea industry which has great scope. Tea firms are progressively leaning towards tea bags as a means of value addition. The potential market for the tea bags industry is estimated to touch Rs 4,410 million by 2012-13. Also, there are attempts to boost organic tea. At present, about 40 per cent of the total crop grown on the slopes of the eastern Himalayas is organic tea. Organic tea constituted 2% of the total organic food products (263,687 metric tons) exported from India in 2015-2016. The entire production is exported to the United Kingdom, Germany, the United States, Japan and Australia. Organic Darjeeling tea of India is now making impacts into new markets like Russia, Japan, China and the Arab nations. Apart from value addition and ‘organic’ solution, mechanization is also considered as a key measure for tackling issues in tea sector. Hike in the cost of essential inputs, falling prices at auction, less demand for India’s tea exports and greater competition from growers in international market demand an urgent requirement of mechanization in tea industry. Two workers operating a mechanical harvester for a day can bring in the equivalent of leaf of 15 workers hand-plucking tea. Strengthening of the extension services to disseminate the technical know-how to the small tea growers in remote areas is very much needed. Market diversification away from traditional markets offers great scope to boost Indian tea exports. Tea tourism is another significant opportunity to ensure a sustainable development of the sector. Being one of the largest tea economies of the world, India has to pay more attention to explore the new opportunities emerging in the global level. Hence, it is needless to say, survival of the industry is a prerequisite for the well being of the country’s economy and also for the welfare of a large portion of plantation workers.
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Asha Sadasiv
Associate Editor, Krishi Jagran ashasadasiv74@gmail.com
I
ndia is homeland to finest varieties of tea in the world. Following the success of tea cultivation experiments in Darjeeling and Assam in the 1800s, endeavours in other parts of India with similar natural conditions were undertaken. These efforts led to a thriving tea industry in at least ten distinct tea producing regions of North-East and South India. The four major varieties of tea are grown in India are Darjeeling tea- the finest, Kangra tea, Assam Orthodox tea also called as breakfast tea and Nilgiris Tea. Darjeeling tea is considered as the most sought after by the westerners because of its uncompromising aroma. The other varieties of tea are Munnar, Dooars- Terai, Masala tea, Sikkim tea etc.
Darjeeling Tea Darjeeling, which lies to the north east of India, among the great Himalayas, in the state of West Bengal is where the world’s most fabled tea is born. Darjeeling has been growing the Chinese variety of the tea plant since 1841. Tea from
Darjeeling has been savoured by connoisseurs all over the world. The incomparable quality of Darjeeling tea is the result of its location, climate, soil conditions, altitude and meticulous processing. About 10 million kilograms are grown every year, which spread across 17, 500 hectares of land. But unlike other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush. True Darjeeling Tea possesses a flavour and quality, which sets it apart from other teas. As a result it has won the patronage and recognition of discerning consumers worldwide for more than a century. Darjeeling Tea that is worthy of its name cannot be grown or manufactured anywhere else in the world. Just like champagne is native to the Champagne district of France, Darjeeling tea is indigenous to Darjeeling. Darjeeling tea is sold at very high premiums in the international market due to its muscatel flavour (or a musky spiciness). This flavour cannot be replicated in any other
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The incomparable quality of Darjeeling tea is the result of its location, climate, soil conditions, altitude and meticulous processing market. Darjeeling tea has a geographical indication (GI) status that is protected worldwide. The GI status has been provided to only 87 tea gardens in the region that produce around 10,000 tonnes of tea annually. Tea plantations in Darjeeling are situated at altitudes between 600 metres and 2,000 metres above sea level. The soil, the intermittent clouds hovering above the mountains and the bright sunshine - all contribute to the magic of Darjeeling tea. This aromatic tea was first introduced to Darjeeling by Arthur Campbell in early nineteen century. First Flush of Darjeeling
organic olong tea can cost around 370- 400 USD per Kg and is mainly exported to Europe and USA. It has four typical flavors, Black, Green, White and Oolong (comprises the qualities of black and green tea). A lot of blended varieties are also available such as Jasmine, Litchee, Rose, Tulsi, Ginger, Lemon etc.
Assam Tea Assam is home to the single largest contiguous tea growing region in the world. Tea plantations in Assam grow the Camelia Sinensis var Assamica variety of the tea plant. Assam is the only region globally where tea is grown in plains, and also the only other region apart from Southern China, which grows its own native tea plant. The tea, grown on the rolling plains by the Brahmaputra River, is famous for its smooth malty flavor. Tea from Assam has rich, full bodied, deep-amber liquor with a brisk, strong and malty taste, making it ideal for the early morning cup. The distinctive second flush orthodox Assam teas are valued for their rich taste, bright liquors and are considered to be one of the choicest teas in the world. Assam Orthodox Tea is a black tea relishes the www.krishijagran.com
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Assam is the only region globally where tea is grown in plains, and also the only other region apart from Southern China, which grows its own native tea plant taste buds with alluring bright color, strong flavor and aroma. . Filled with antioxidants, regular consumption will decrease the risk of heart attacks and strokes, and improves blood circulation. The various grades of this tea include: •
Flowery Orange Pekoe (the small leaf next to the bud)
•
Orange Pekoe (the second leaf next to the bud)
•
Pekoe (the third leaf next to the bud)
•
Souchong (the fourth leaf next to the bud)
•
TGFOP (Tippy Golden Flowery Orange Pekoe) is the highest grade of Orthodox Assam, hand processed in small quantities at the finest plantations.
TEA AS A HERBAL REMEDY The tea plant can be effective as a herbal treatment for rheumatoid arthritis, infection and impaired immune function associated with HIV. The tea plant is effective in lowering the blood sugar levels. High concentrations of blood sugar affect the vascular system and can lead to atherosclerosis and retinal hemorrhages. It effectively inhibits the abnormal formation of blood clots (thrombosis), the leading cause of heart attacks and stroke. It prevents strep throat and influenza when used as a mouthwash. The tea plant contains natural fluorine and the catechin glucosyl transferase which stops cavities, destroying the cariogenic bacteria that cause plaque and oral bacteria which produce bad breath.
Assam has India’s largest tea research centre, which is located at Tocklai in Jorhat. Orthodox Assam teas have been registered as a geographical indication (GI) in India. Both Orthodox and CTC (Crush/Tear/Curl) varieties of tea are manufactured here.
Dooars Terai Nestling just below Darjeeling, at the Himalayan foothills the tea-growing areas in the district of Jalpaiguri, West Bengal, along with a small part of Cooch behar District, is popularly known as Dooars, which is bound by Bhutan and Darjeeling district in the northwest, Coochbehar district and Bangladesh in the south and Assam in the east. The first plantation in Terai named Champta, was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. Although tea cultivation in Dooars was primarily engineered by the British planters through their agency enterprises, there was significant contribution of Indian entrepreneurs who set up considerable number of new plantations with the issuance of grants of lands in a phased manner. In Dooars, the Assamese tea plant was found to be more suitable.Tea from Dooars is described as clear, black, heavy with good volumetric count. The first flush has a fresh virgin flavour, good 24
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brightness and fragrance while the second flush is more brisk. This tea variety also plays a reducer role in very strong blends. Terai tea, on the other hand, is known for its spicy and slightly sweet taste.
Kangra Tea The Kangra district in Himachal Pradesh was deemed as a potential tea growing region by Dr. Jameson in 1829, following a feasibility survey. He brought Chinese tea plants from Almora and Dehradun and had planted at Kangra, Nagrota and Bhawarna. Kangra tea is now cultivated across an area of 2,063 hectares in Kangra and Mandi districts. The Kangra region is famous for its range of green teas (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) and are globally renowned for their exquisite flavour. While the black tea has a sweet lingering after taste, the green tea www.krishijagran.com
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has a delicate woody aroma. A little milder than Darjeeling tea in terms of flavour, Kangra tea has more body and liquor. The climate, the characteristic terrain and soil conditions, and the coolness of the snow clad mountains in Himachal’s famous Kangra region; all play a role in crafting a delightfully distinct cup of quality tea. Kangra tea has been registered in Geographical Indication (GI) list.
Nilgiri Tea The beautiful Nilgiri Hills, sprawling through the states of Tamil Nadu, Karnataka and Kerala, are home to the tea gardens that create the fragrant cup of tea. Nilgiri tea is named after the Nilgiris, or Blue Mountains, where it is grown at elevations ranging from 1,000 metres to 2,500 metres. The weather conditions provide Nilgiri teas with a characteristic briskness, exceptional fragrance and exquisite flavour. The liquor is golden www.krishijagran.com
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yellow in colour, provides a creamy taste in the mouth and has notes of dusk flowers. Nilgiri tea has a slightly fruity, minty flavour, probably because trees like the Blue Gum and Eucalyptus dot the region. And perhaps the spices produced in close proximity to the tea gardens lend the light brew its briskness. The exotic varieties include Black, Green, White and Oolong. Frost tea is twirl styled, immensely aromatic and full of fresh fluid that is made from plants that thrive in peak winters and frost. The balanced blend of flavour and body makes Nilgiri tea a ‘blender’s dream. Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year - around 10% of India’s total tea production.
Munnar Tea Situated at a height of 6000 feet in Idukki district, the quiet, serene and beautiful hill station JULY 2018
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of Munnar will welcome you with a carpet of tea bushes. It has beautiful valleys, mountains, waterfalls, and forests and wildlife sanctuaries teeming with exotic species of flora and fauna. Tea was first grown in Munnar by AH Sharp in the 1881. European company Finlay took over 33 tea estates in Munnar in 1895, and transferred management control to Kannan Devan Hills Produce Company in 1897. The teas are cultivated in the undisturbed ecosystem of the Western Ghats. With some tea plantations at 2200 m above sea level, Munnar has some of the highest growing tea regions in the world. Tea gardens interspersed with fuel plantations and ‘Sholas’ are one of the unique features of this area. Munnar orthodox tea is known for its distinctive clean and medium toned fragrance of sweet biscuit in dip malt. The golden yellow brew with an orange depth is a combination of strength and briskness.
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Annamalais Tea The Annamalais, a range of hills with altitudes from 900 to 1,600 metres between Kerala and Tamil Nadu, have around 12,000 hectares under tea cultivation. The mountain range is also home to the Tea Research Association, which is managed by UPASI Tea Research Foundation. Until the late 19th century, this area was largely inundated with tropical forests. Tea plantations started much later in 1908.The tea from Annamalais generates a brisk and bright golden saffron liquor in the cup. It has a strong flavour and a medium to high tone fragrance with biscuit to floral notes.
Wayanad Tea Planters started with coffee cultivation in Wayanad in 1845 and in 1874,the first tea plantation was set up over a few acres at the New Hope estate in Ouchterlony Valley in 1874.Vythiri and Meppadi are the major tea plantations at present. Tea from
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Wayanad is medium toned with a clean fragrance and produces an earthy reddish, full bodied liquor in the cup. The liquor is light on briskness and mild and mellow with biscuit notes.
Karnataka Tea Karnataka is the coffee hub of India, but also produces around 5 million kg of tea every year. Tea plantations are mostly located around Chikmagalur, which is located in the Baba Budan Hills of the Sahyadris range. This area has a clean and healthy climate that’s ideal for tea plantations. Tea from Karnataka produce golden ochre liquor with a fair amount of briskness and body. They have a simple, balanced character and are medium toned.
Sikkim Tea The Temi Tea Garden in Temi, established in
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WORLD 1969 by the Government of Sikkim, is located in South Sikkim in the northeastern Indian State of Sikkim. It is the only tea garden in Sikkim and considered one of the best in India and in the world. Top quality tea is produced, which is in great demand in the international market. The garden is laid over a gradually sloping hill. The tea produced in this garden is also partly marketed under the trade name “Temi Tea”. Sikkim Tea is an Orthodox variety of tea with golden and white tips and a delicate, flowery flavour to entice your taste buds. Sikkim Tea has been certified 100% organic by IMO Control, a member group of IMO Switzerland, since 2008.
Masala Chai Chai cannot be described by just one word. Spicy, strong, malty, earthy… the list is never ending. Masala chai is a spicy one. It is made by brewing black tea with mixture of aromatic Indian spices.
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The tea tasters’ function is specialized, demanding talent, developed over years of training and experience. He carries out a comprehensive examination of the samples and apart from the sense of taste, the sense of sight, smell and touch are also used simultaneously to judge the value of a tea.
TEA TASTING
For a Perfect Cup of Tea
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T
ea is bought all over the world on the basis of its leaf appearance and cup merit. In India, the largest tea market of the world, the consumer goes for the tea that gives more cups per kg. And it is the tea taster who identifies these various requirements. The tea tasters’ function is specialized, demanding talent, developed over years of training and experience. He carries out a comprehensive examination of the samples and apart from the sense of taste, the sense of sight, smell and touch are also used simultaneously to judge the value of a tea. The standard procedure for the preparation of the brew is to weigh out 2.9 g of the sample into a brewing pot and infuse it for 5 minutes in 120 ml of freshly boiled water. The liquor is then strained into the tasting bowl and the infused leaf retained on the upturned lid. The taster first examines the sample of the dry leaf for its complexion, style, evenness of sortation (uniform sizing) and stalk and fibre content. Good tea should have a uniform black colour with a bloom or sheen and the presence of fibre is not desirable as it is generally the result of improper or coarse plucking of the leaves. He also feels the leaf to see if it is crisp, indicating proper firing as opposed to a spongy feel. The infused leaf gives an indication of the merit of the liquor and a bright and coppery infusion is the ideal one. The taster then looks at the liquor to assess its colour, takes a sip, swirls it in the mouth for a few seconds and spits it out. By doing so, he judge the strength, body, briskness and also the finer aspects like quality, flavour and character. Sometimes milk is added to judge the colour and strength more accurately. Tea tasters too have their own jargon. The strength of the liquor is thickness and gives a good indication of the cuppage or the number of cups of tea that can be prepared from 1 Kg. While orthodox teas could yield 300-400 cups per Kg, CTC (Crush, Tear, Curl process) teas yield 400-500 cups and dust grades even more. Briskness is the liveliness in liquor and brisk teas have good keeping qualities. Character is the distinctive taste which depends upon the area in which the tea is grown e.g. Niligiri character or Darjeeling character. Quality is
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Good tea should have a uniform black colour with a bloom or sheen and the presence of fibre is not desirable as it is generally the result of improper or coarse plucking of the leaves. aroma or the overall pleasant taste, which comes out during periods of slow-growth like winter quality of Nilgiris and other high grown teas, which are rare and bouquet are the ultimate in tea liquor and high prices are paid of such teas, which are rare and appear more pronounced in certain years, when climatic factors are favourable. On the other hand, there also undesirable teas like smoky, burnt, stale, fruity (often caused by bacterial contamination during manufacture), heavy (thick but dull) and weather (greenish, raw taste of some rainy season tea). Sometimes teas could be tainted with foreign substances like chemicals and sub standard packing materials. Trained, sensitive taste buds and a keen nose are essential to judge the quality of a tea in so short a time. As excellent palate memory is a must as he should be able to compare it with the teas he has tasted over the years. Tasters are normally employed in Tea auctioning firms (all auctioneers are tea tasters), blending and packing firms and some of the larger producing companies. They acquire their skills mostly by on the job training. Tasters, who function as tea brokers, and auctioneers, should be able to relate both the positive and negative attributes of a tea to its manufacture, as they are often required to guide the producers in making teas to suit the changing market requirements, eg: a tea with greenish infusions and harsh liquors will not keep well, over fired and smoky teas should be identified without delay so that corrective steps could be taken in time; during the quality season, harder withers should be able to monitor changes in demand patterns and production trends and his standing in the trade depends on how prompt and 30
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accurate he is in giving information to the buyers and producers. His most important function, of course, is to value the teas based on the prevailing market conditions and the preferences and biases of the consumers. The tea tasters, who work in blending and exporting companies, are fully familiar with the requirements of the various markets. The blender takes care to promote the sale of the right type of blends to suit the local needs and also ensures that consistency is maintained in the quality to protect the brand image. The tasters should naturally be able to put these skills to commercial use by assessing the right time to purchase their requirements from the auctions. For this they should keep an eye on the climatic conditions and crop trends in the tea producing areas as well. There are also a few tasters employed in tea growing companies who perform the function of quality control and standardization at the manufacturing stage. Recent studies on chemical analysis of high grown teas, conducted by the UPASI Tea Research Foundation have shown a direct correlation between the biochemical assessment and the tea tasters’ evaluation. It is unlikely that chemical analysis would replace the evaluation by a tea taster because the overall value of a tea as a beverage is much more than the sum total of its chemical ingredients. Therefore, the tea taster continues to play a vital role in assessing the quality of the various types of teas produced, valuing them for market and creating the right blends for the common man, restaurant operator as well as connoisseur.
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One Man Revolution in Tea Farming
P
uthanpurakkal Kumaran, a Malayali farmer settled in Tamilnadu is now known as a man who has framed a new “culture” in tea cultivation. In a country having an unorganized and shattered organic tea market, Kumaran is revolutionizing the production of organic tea through his own brand PK Green Tea. His unique way of growing and processing green tea has made PK a much sought after brand for the tea connoisseurs over the world. A few years ago, while starting tea cultivation, Kumaran was unaware of the wide potential of his organic tea. A German team, during their trip to Wayanad, incidentally happened to taste Kumaran’s green tea and that discovery has opened a new way into overseas markets. PK brand tells the story on how this tea is grown, picked and processed. Kumaran follows Palekkar’s Zero Budget Natural Farming Method to produce the most natural tea leaves. He has a clear understanding of the concept and concerns of organic farming and is working closer to nature. “This method of growing tea preserves the healthy natural nutrients in the leaves and at the same time keep us away from the dangerous chemical pesticides used in commercial farming,” Kumaran says. Several tea tasters and exporters certify that this is one of the most healthy tea brands available in the nation. Hundred milligrams of PK Green tea contains 1.27 mg of protein, 90.73 mg carbohydrate, and 368.5 calories energy. He produces 4.5 quintals tea per day in his factory. The specialty of PK green tea lies in its frying. “Since it is roasted over logs of fire the tea gets a delicate and at the same time distinctive flavor”, Kumaran says. Usually, in an ordinary tea factory it will take only 20 minutes to produce tea but Kumaran takes five hours to complete tea production. The PK Green Tea, which is sold by retailers in Bathery, now gets orders through
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social media platforms and exporters. Now he exports 20 percent of his total tea production to three countries directly. He has been in this natural farming for the last eight years. Though initially he had to face so many challenges, slowly he started getting better yield and quality of the tea leaves. Realizing his enthusiasm and determination, Tea Board, for the first time in India, has given him the license to open a micro tea factory. He has also acquired the techniques of premium white tea production through his continuous research. “That will also be marketed soon”, he says with confidence. Besides Green Tea he sells twenty other farm products under the same brand. Another specialty is that all the works in the farm, from production to marketing, are shared by the family members. His wife Indira, son Dinesh and daughter-in-law Soumya are the other pillars of PK brand. Dinesh, who was working in Dubai has now left his job to join his father’s business. Kumaran is a member of Wayanad Natural and Holistic Agriculture Plantation Company, a farmers’ producer company formed under NABARD. Besides international acceptance, he has bagged several awards in the state including Award for the Best Farmer given by Tamil Nadu Horticulture Mission in 2014. The secret behind his achievements is his strictness in quality assurance and standardization. “I will never compromise in quality”, Kumaran says. As the first natural farmer in Nilgiri district, the Ministry of Agriculture Tamil Nadu has selected his farm as a model recently. State Horticulture Department also supports him by giving Rs.six lakh subsidy for the tea factory. For Kumaran, farming is not just a business, it’s a way of life. Phone: 9943921166 JULY 2018
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TASTE & TREAT
ood news for tea lovers. Now you can change your usual brand of green tea or black tea because blue tea is here to rule the roost. It has been gaining popularity world over owing to its gorgeous hue and extensive health benefits. Blue tea also known as butterfly Pea is a Thai variety caffeine free herbal tea or tisane beverage made by blending dried butterfly pea and dried lemon grass. This has an amazing royal blue colour. One of the most distinctive characteristics of butterfly pea flower tea, and indeed other drinks that use the butterfly-pea flower extract, is that it will change color when the pH balance changes. A deep blue tea will turn purple with the addition of lemon juice, turning a deeper shade of purple when more lemon juice is added. Mixed with fuchsia roselle hibiscus leaves the tea will turn a bright red color.
GUNPOWDER TEA Gunpowder tea is a well-known Chinese green tea, native to Zhejiang Province, in the eastern coast of China. This famous tea gets its name from its resemblance to grains of gunpowder. Pellet size of the tea is associated with its quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small, tightly rolled pellets.
About the butterfly pea flower The clitoria ternatea plant is also known as butterfly pea flower, blue-pea, aprajita, cordofan pea or Asian pigeon wings. The bright blue petals from the flowers of the butterfly-pea plant have been used as an ingredient in herbal teas throughout the South East Asian countries, as well as in cooking. In Thailand and Vietnam the tea is commonly known as nam dok anchan, which mixes the butterfly pea flower tea with honey and lemon for a drink usually served after dinner, or refreshment at hotels and spas. For centuries the butterfly-pea flower tea was only known in South East Asia but in recent years, through the increase of travel shows and food blogging, it has become popular all over the world. The blue flower imparts its beautiful blue colour when steeped in warm or hot water, leading it to being a useful dye, as well as add colour to various dishes and drinks. The greater the proportion of flowers to tea, the bluer the beverage will be. 32
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The blue flower imparts its beautiful blue colour when steeped in warm or hot water, leading it to being a useful dye, as well as add colour to various dishes and drinks. The greater the proportion of flowers to tea, the bluer the beverage will be. Butterfly pea flower tea is known to have many health benefits to offer .It is packed with antioxidants, is anti-inflammatory and helps prevent skin ageing and improves eyesight. Here are some health benefits that blue tea have: •
It‘s antioxidant properties are good for the skin and hair. The tea also has various minerals and vitamins that keep your skin and hair looking great, further keeping them from ageing prematurely. It detoxifies the lever. Its antioxidant properties are said to combat with the cell damaging free radicals in the body,
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further helping in reducing the risk of the development of many health problems. •
Blue tea is said to have anti-glycation properties that is amazing for skin and prevent skin ageing. Moreover, it has some flavonoids that increase collagen, further accelerating skin elasticity.
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It is known for regulating diabetics. Butterfly pea leaf is found to lower blood sugar levels in diabetics. It is said to obstruct glucose intake from food.
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It is also said to reduce stress, anxiety and depression. Its antioxidants have a bigger role to play in the mood uplifting.
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Blue tea is believed to be nootropic, which means it helps refresh the brain and boosts its activity and function, which will result in feeling energised and great.
Tasting Tea in Seven Layers Srimongol, a typical Bangladesh town is famous for its seven layered tea invented by Romesh Ram Gour, a passionate tea seller. Gour invented this colourful layered tea 10 years ago, when he was selling tea from a bamboo shack.
about one U.S. dollar. This tea is available in the Nilkantha Tea Cabin, situated in Srimongol.
Tasseography Tasseography is an art of tea leaf reading. It is a ritual of foretelling a person’s future by reading the imprints of tea. This method is practiced in several parts of the world since middle ages. For this the tea is first poured into a cup and then drunk, revelations are made after making a careful analysis of pattern left behind by the tea in the cup. Many people prefer a simple white cup for tea leaf
Each layer has a distinct color and taste, and he pours one on top of another to create seven distinct bands. The top layer of the seven-layer tea has hints of cinnamon; the layer below has a slight citrus flavor to it. The fourth layer is a black tea mixed with condensed milk, while the bottom layer is a sweet, syrupy green tea with cloves, cinnamon and “secret spices.” It took a year of experimenting before he could sell teas with more than two layers. Over the years, he learned to expand to seven. Several people in the region have succeeded in creating five-layer teas, but none have been able to find the secret of seven layered brew. A seven-layer drink costs 70 taka, or
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reading, but some find it easier to work with marked cups.
Teaneer Teaneer is one of its kind, and the mission of this project is to provide tea in its pristine form. This project is unique as it strongly believes in the human commitment towards the mother earth. The striking feature of Teaneer tea is, it is handmade from planting to plucking, and then from processing to packing. The workers are college educated contract and they follow traditional moon calendar along with
WASTE TEA LEAF EXTRACT CAN PREVENT LUNG CANCER Researchers from Swansea University and two Indian universities have found that an extract from waste tea leaves prevent lung cancer, destroying up to 80 percent of the cells. The team called the findings as “surprise” as they have created microscopic biomarkers called “quantum dots” to improve the detection and imaging of tumours. Quantum dots are tiny particles which measure less than 10 nanometres. The use of tea leaf extract in the production of quantum dots makes the process cheaper and less poisonous to healthy cells surrounding cancerous cells. In addition, the use of waste tea from the crop to produce the extract means the research could have beneficial environmental implications. The scientists behind the study hope to begin large-scale manufacturing with their new methodology in order to discover and further refine the many ways quantum dots can be used in medicine and biotechnology.
WORLD biodynamic inputs. The farm is located in the beautiful Nilgiri Hills which is managed by brothers Prabhu and Suresh of the Nanjan Family. The family is determined to involve the educated young generation in agriculture and they keep experimenting with new techniques to produce high-quality tea.
How tea came to the Nilgiris? The misty Nigiris became the abode of tea plantation during the British East India Company’s reign. It was John Sullivan, the Commissioner of Coimbatore in 1819 found Nilgiris as an ideal place for Sanatorium. It was Dr. Christie, an Assistant Surgeon from Madras, in 1833 who noticed camellia shrubs similar to tea growing in this area. He applied for a land grant and ordered for tea seeds from China, by the time it arrived he was dead and two years later Governor-General William Bentinck found future for tea in India and he appointed Tea Commission and entrusted them to bring best tea seeds and tea makers from China. The tea seeds brought were planted in Ketti valley (which lies between the towns of Ooty and Coonoor), but proved to be a failure and the farm was closed. In 1836, the mansion in the farm was leased out to Le Marquis de Saint- Simon, the Governor General of French colonies in India. The French botanist Georges Guerrard-Samuel Perrottet, who was in the service happened to find 9 stunted tea plants. He replanted and nurtured them which resulted in healthy plants. Later a planter Henry Mann took initiatives to bring seeds from China and brought Chinese prisoners (after the second Opium War (1856-1860)) to Nilgiris for the manual work and they contributed a lot to establish the first plantations. Experiments and trials continued which bore fruit and the plantations flourished in Nilgiris.
Da Hong Pao: the most expensive tea Da Hong Pao (big red robe) is a kind of tea available in China is considered as the most expensive tea in the world. It costs $10,000 (approx INR 6, 72,000) per pot. It is said that this tea costs over 30 times its weight in gold. The reason it’s so expensive is because it is made from rare tree. The Wuyi Mountains in China’s Fujian Province are known to be the original and natural place for the tea to grow. The tea makers of the area, who’ve been in the trade since generations, have a special annual ritual. In spring, they go up to the mountains and pray for new shoots to the tea God, Lu Yu. It is said that the leaves are wiped with goat’s milk as they grow. After this, they apparently bake the leaves and leave them to age. The aging process can last for up to 80 years! The older the tea, the more exquisite it is considered. This tea also possesses some medicinal values. Compiled by Asha, Karthika & Sreeja S Nair
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Rajasree R
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Freelance writer & an ardent lover of tearajasree1989@gmail.com
very day with new hopes and fresh thoughts starts off with an age old habit…a hot cup of tea to kick-start our mornings!! The savouring flavour of this calming potion triggers our senses to start the day afresh…
It is magical how each hot sip of tea devours our tensions, stress and strain leaving us contented at least for a temporary span of time. The aroma of steaming tea rouses our nerves; the moment we hold that thick milky concoction in our hands we know there is a solution to every problem. Tea is as healing as friendship and love. While we share our pang of despair over a cup of tea, we celebrate our ecstatic moments with a jug of tea! Ask any employee: nothing can be as relaxing as a tea break in the tight schedule of any workplace. There are umpteen tea parties planned and relished in every corner of the world each day. Simply because it is the most consumed drink too powerful to bring everyone together. Friends get together to cherish all their happy memories or to share their worries over their favourite beverage. This tension releaser would multiply joys and divide sorrows in its true sense. Tea time never gives way to any standard meal time routine. Any time is perfect for a hot brewing cup of tea. Or rather we always make time for a tea… Serving tea has become the essence of hospitality thereby breaking socioeconomic barriers too. Scorching sun or drizzling monsoons never matter; sitting back in an armchair relaxed with some hot tea it is a time of introspection for many. Some would like to muse over the past, reflect the present and plan their future sipping the hot drink. Others would take the time to slow down and observe their backdrop. For some it is a meditative experience. Haven’t you felt that emotional intimacy with another tea lover even if he is a total stranger?! Emerson rightly says “there is a great deal of poetry and fine sentiment in a chest of tea.” After all, how can one ever refuse a tea offered?!
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BUDDIES CAFE: Brewing up a Space for Taste & Togetherness
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ambiance few customers thought that this place would be costly, but in the beginning teas were sold at Rs.7 and freshly brewed teas were sold at Rs. 10. After few months we were forced to shift our café to new location because of high rented space.
Tell us briefly about the origin of Buddies Café. What inspired you to launch this type of a business?
In 2013 we have shifted our café to Peelamedu, Near PSGR Krishnammal College.Then the challenge was lack of fund. So, we just started with 4 tables and 16 chairs. Another biggest challenge here was we are at the 1st floor; we don’t have right parking space, visibility and it was too difficult to attract customers to the first floor for having justa cup of tea.
ver the past few years, India, the second largest producer of tea in the world,has been witnessed an emerging trend in tea start ups. Young entrepreneurs from different walks of life are successfully creating tea spaces and becoming the significant part of nation’s economy. Coimbatore based Buddies Cafe is one of its kind.Excerpts from an email interaction with Nirmal Raj D, Founder & CEO of Buddies café and DANJO Teas...
Buddies café for tea lovers, steeping since 2012, August. My Journey of Tea was started from my childhood day. My dad was a Tea Maker and Tea Taster in government tea factory INDCO 6 at Ooty. I lost my dad when I was six years old; my mom ArockiaJothi took the responsibility of family. She got the job as a clerk in the same factory, with the salary of 1500 INR in 1996. When she used to take stocks at day and night in the factory, I used to sleep over warm gunny bag filled with tea,from there Istarted my dreams. Buddies café was inaugurated in 2012 at Hopes with lots of hopes. But nothing went as per plan. Being first generation entrepreneurs,we have made a lot of mistakes, the calculation did not come up in revenue, but it took many years for usto be better. Our café was just 100 sqft, we wished to serve best tea in a better ambiance. Because of the great 38
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Three days after we opened the cafe we made our first bill. Whenever customers walked in they were so surprised to see complete menu with tea and a few foods. In beginning, we sold more coffees than teas. A lot of customers, friends and family asked us to change to coffee shop. But we had a great faith and believe in our product. Though we had a very few customers, their support and trust has made us move forward. Buddies Café is famous for its 70 varieties of tea. What is the secret behind these 70 flavours and what makes it different? We did not begin our journey with 70 varieties of teas; it was a slow and steady process to brew 70 plus varieties of teas in five years. When we started our café we were serving 15 varieties of teas. The customers always wanted to try something
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WORLD What made us not to give up isour persistence and our belief in product. We knew that the concept was new to market and we need time to educate the customers on what is good cup of Tea. For that, we cater to walk-ins, door deliveries, corporate orders, tea subscriptions, high tea parties and tea packaging.
E: Nirmal, Buddies Cafe Nirmal@danjotea.com Ph.No: 8220804250
Another problem we faced was every customer who came to the café preferred coffee. In the beginning we sold more than 50 Cappuccinos per day and lot of people advised me tochange into a coffee shop but I never wanted to give up my dream. Then, slowly started to give authentic teas as sample to our customersand from next visit their preference changed fromcoffee to tea. I started this café with my savings from my two years of work, after that my mom supportedme, without her support Buddies café would have never been to this height. My familymembers and friends are also with me in this journey. At particular point westarted bootstrapping with minimum investment and small team. How do you promote Buddies Café? We never spend any big investment for marketing, we are promoting our café only through word of mouth, and our happy customers are my marketers. Without their love and support we would have not succeeded.
new and different. We are the only place to serve authentic teas like finest handcrafted Black Tea, Green Tea, White Tea, Oolong, Japanese Matcha, Chinese Longding Tea and more. Each tea has its own unique flavour and pattern. Source of tea and what are the other innovative products you are offering? Though India is the largest producer and consumer of tea, most of the fine quality tea is beingexported. So, the biggest challenge is to find the best quality tea for the customers at the lowest possible rate. Buddies café is the only tearoom where we procure our teas directly from thefarmers all over India. Most of our farmers are doing traditional bio dynamic cultivatingmethod to produce tea. To ensure that the tea gardens are organic, we personally work withthe farmers.The gardens are at the top of the hills and are completely free from chemicals and pollution. Our finest cup of tea begins at RS. 40/- and ranges up to Rs.180/-. Ourpackaging starts from Rs. 400/- to Rs. 32,000/- per kg. In the starting year, our average sales werearound Rs.500/- per day, today we are making around 8-10kg per day which includes our sales in tea, food & snacks, deliveries, corporate orders, packaged and corporate tea supply. What are the challenges that you face when running Buddies Café? Buddies café is completely bootstrapped and a self-funded start up. There were days in the beginning we never had sales.I have told you that we had made our first profit three days after we started the cafe. www.krishijagran.com
Do you have plans to set up café in other cities? So after running our café for past five years we have gainedlots of attention around India and now our customers spread worldwide. We have more than 50 franchise inquiries all over India and worldwide. Right now we have three different models, Buddies café, Buddies Tea Point (Express) with three outlets andBuddies cafe Lounge with 2outlet atCoimbatore International Airport and Poppy Hotels. We have franchise inquiries from Bangalore, Hyderabad, Pune and Chennai. We will be opening 8 outlets within this year end. And recently we have launched our new brand DANJO TEAS in this May, 2018. DANJO TEAs is the supply chain and E Platform. Now our buddies can order theirfinest tea online and brew at home like connoisseurs. Subscription and individual packs can be purchased through our website www.danjoteas.com Success mantra of Buddies Café There is no success mantra, because we just followed our passion and dreams without giving it up. We always serve our customers with love and care. They come and sit for 20-60 min, that time is theirs and we are trying to fulfil what they are expecting from our café. I teach my team to be happy while preparing food and teas. Their happiness is the secret recipe behind the unique taste. Our aim is to servequality tea and make sure you feel at home. (Interview by Karthika.B.P) JULY 2018
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Vinod Kumar Kodakkat CEO, Padivayal Enterprise
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vinodkumarsmail@gmail.com
ea is among the most popular any time drink in the world that has a rich history weaved with the socio-economic events of different periods in the evolution of human civilization through the centuries to the modern techno-innovation era. Tea is one of the most widespread of the seven main diverse crops that are grown in plantations, the rest being coffee, rubber, cotton, sugarcane, banana and tobacco. While each plantation crop is unique and different with similarities in their historical origins of getting established and developed, and while many of them continue as industry practices till the present day, there have been many changes in the key areas. 40
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HISTORICAL PERSPECTIVE It is believed that tea was discovered as a divine healer by Shen Nung the second emperor of China about 5000 years ago when tea leaves blew into his cup of hot water. Tea was first planted in an organised manner in China about 2500 years ago after being picked and chewed from the wild for thousands of years. Fresh leaves used to be brewed to make tea and later by 300 BC the first processes were developed for drying and powdering the leaves. The first description of Chai is mentioned in a Chinese Erya encyclopaedia in 350 AD and by 400 AD, the detailed infusion and preparation steps of tea called Kuang Ya was defined in the Chinese www.krishijagran.com
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dictionary. By 600 AD tea became a popular drink in China for both its flavour and medicinal qualities and early forms of tea ceremony developed. Tea was introduced to Japan from China during this period by the Buddhist priests. The Japanese tea ceremony called Cha-No-Yu was first created by a Zen priest named Murata Shuko around 1450 AD and towards the end of that century, the Japanese Shogun Yoshimasa started encouraging tea ceremonies, painting and drama. From the 1530s for about six decades, the Japanese tea ceremony evolved into its current simple and aesthetic ritual. During this period, the Japanese tea master Sen-no Rikyu opened the first independent tea house conducting the ceremony where one takes a garden path into a portico, enters upon hearing the host’s gong, washes in a special room, and then enters a small tea room that has a painting or a flower arrangement to gaze at. The tea master uses special utensils to whisk the intense powdered tea. Tea drinkers enjoy the art or www.krishijagran.com
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flowers and then smell and slurp from a shared tea bowl. The Dutch brought back Green tea to Europe in the 1620s and the Dutch East India Company marketed tea as an exotic and expensive medicinal drink. Tea was introduced to Russia in the 1600s at the time that it became a staple of the Japanese and thereafter of the British in the 1700s. During this period, tea parties became very trendy among women across social classes. Tea was sold publicly for the first time in Massachusetts in 1690 and by the mid 1700s tea easily ranked as the most popular beverage in the American colonies. The Tea Act of 1773 giving control over the tea trade and rights to impose taxes and levies on the colonists to The East India Company were marked by protests that came to be known as the Boston Tea Party in several locations that led to the passing of the Coercive Acts and punitive measures JULY 2018
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to curb the tea party rebellions. These taxation protests were a prelude to the American Revolution. During this period, China started worldwide trading of its tea produce. Tea plantations established in India and Southeast Asia in the 1800s soon eclipsed the Chinese trade. To meet the requirement of large number of workers to work the tea plantations, indentured laborers were used to get the manual work done in the tea gardens and factories under harsh working conditions. In the 1820s, after a failed trial period of fifty years of growing imported Chinese tea in India on the recommendation of a naturalist, samples of wild Indian tea plants were sent to an East India Company botanist Robert Bruce who got convinced that they were indeed bonafide tea plants and indigenous Indian tea plants from Assam were identified. During this period, tea was planted for the first time in India by Dr. A. Christie in the Nilgiris in 1832. By 1835, the East India Company started the first tea plantations in Assam marking the first commercial plantation of tea in India. Following that, in 1856 tea was planted in India in and around Darjeeling. In 1838, the first tea from Indian soil grown from imported Chinese tea plants was sold. A small amount was sent to England and was quickly sold out due to its uniqueness and since then there was no looking back for Indian tea in the world market. In 1891, for the first time, India exported a million pounds of tea. In the last 200 years, tea plantations in India at far flung areas across the country started flourishing. Presently, with an annual processed output of over 1200 million Kg, the Indian tea industry is the world’s second largest producer and employs over 8 million workers. The early practices of trading, tea houses and provision store sales have evolved to well established auctions, speciality cafes, hyper markets and internet sales of tea reducing the barriers to market making it more transparent, productive and responsive to the welcome changes to the world of tea. EMPOWERMENT THROUGH SKILL DEVELOPMENT Tea demands high level of touch of hands where complete automation is not the answer. Skill development of tea workers through structured and well organised training programs and regular workshops to provide scientific, technical, procedural and practical application knowledge with the perspective of the tea industry as well as the individual, be it a tea garden worker, factory staff, manager or owner, and team roles and responsibilities are key to a skilled and productive work force. Padivayal Agro imparts standard skill development training and delivers custom management, technology and domain specific development programs and study tours with experts and associate partners like Kothari Agricultural Management Centre (KAMC) and for National Skill Development Corporation (NSDC) and Agriculture Skill Council of India 42
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(ASCI) which conducts certified skill development programs with monetary awards for plantation workers through its network of training partners on various aspects of growing the crop. The job of a tea garden worker includes carrying out the various activities involved in a tea plantation right from nursery preparation to harvesting and storage, integrated nutrient management, pruning, harvest and post-harvest management amongst others. A tea plantation manager is fully responsible for running a tea estate and managing production, tea husbandry covering the health of the plant, industrial relations, labour management, liaison with government departments and general management. KAMC and its sister institution Plantation Management Academy (PMA) with a focus on tea plantation management offers well-designed courses regularly in tea plantation management, tea tasting and quality assurance, advanced computer applications for plantations and agricultural project management. These programmes are sponsored by Government of India under Technical Co-operation Scheme of the Colombo Plan. Officers of agricultural ministries from several countries, Tea Board, research institutes, planters, manufacturers, traders as also agriculturists attend these interactive handson programmes with class room lectures, seminars, presentations, study tours, field visits with experts. WORK AND WELFARE Tea garden workers for generations preferred tea plucking without any other major work options in hand. Owing to this, until recently the Indian tea gardens used to have continuous availability of a skilled workforce of such virtually captive workers who had attained good knowledge of best practices www.krishijagran.com
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WORLD TURNING COFFEE WASTE INTO ‘TEA’
“C
offee fruit tea”, a new offering for tea lovers..The skins of the coffee fruit surrounding the bean, also called the coffee cherry, are usually discarded after the coffee beans have been harvested from the plant. Coffee producers and retailers are turning these coffee cherries into a beverage called cascara, which is now sold across the world. Cascara is Spanish for “husk,” “peel” or “skin.” Coffee fruit skin has long been consumed in Bolivia, where it is called “sultana” and in Yemen and Ethiopia, where it is referred to as “qishr.” Cascara packs substantially more antioxidants than green tea, while being a good source of electrolytes, too.
and high levels of expertise from their many years of work in the tea plantations.
Like coffee beans, coffee cherries contain caffeine, though not as much. Brewed cascara is dark red and its naturally sweet taste has been likened to that of cherries. It can also be used as an ingredient in cocktails. It can be brewed hot and mixed with honey or sugar, cinnamon, ginger and nutmeg.
Shortage of workers is a major problem in many of the gardens now and is increasing. Rapid urbanization has led to easy accessibility to towns that have developed close to the tea gardens with different job opportunities. Workers have become exposed to urban life through movies, television programs, advertisements and social media. Worker’s children have got educated and the new generation has now started preferring urban jobs over traditional tea plucking. This has led to shortage of regular skilled labour and larger dependency on floating contract work force. Labour costs consisting of cash wages as well as non-cash components like housing, power, water, subsidized food and healthcare are on the rise. The earlier practice was of a single worker family to whom one housing and other benefits were offered, providing three or more workers to the garden. With the social changes, presently lesser number of workers from a unit family continues to work in the tea plantation while the entire family continues to get the common family benefits from the tea plantation. This trend hampers the worker cost optimization and the viability of the tea plantation itself as this component typically at well over 60 percent of the total is the largest component of tea production cost. Socio-economic upliftment is a welcome and undeniable fact of the changing times and should be encouraged by everyone. However, this trend has started becoming the unfavourable bane of tea plantations. Diminishing interest of workers on manual field work due to social and lifestyle changes and the non-availability of skilled workers have started adversely affecting the tea industry. www.krishijagran.com
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Welfare, according to Prof. Walter A. Friedlander, is the organized system of social services and institutions designed to aid individuals and groups to attain satisfying standard of life and health and personal and social relationship which permit them to develop their full capacities and to promote their well-being in harmony with the needs of their families and the community. Tea plantation owners are primarily entrusted with the welfare of the workers. Labour welfare refers to the services, facilities and amenities provided to the workers comprising of both statutory and voluntary types of welfare schemes. Statutory safeguards are provided to workers in plantations in India under the Plantation Labour Act, 1951. The service conditions of workers in the tea industry are also protected through various industrial and social security legislations. The Tea Board provides support to the plantation workers through the Human Resource Development Scheme under which assistance is provided for various labour welfare measures like capital grants for health care centres, drinking water and sanitation, support for the education of worker’s wards, capital grants for construction and extension of buildings for the welfare of the community in tea areas. Non-statutory welfare measures are undertaken voluntarily by the tea plantation owners to improve the morale of the staff and workers, maintain harmony, and improve their efficiency in the production through training programmes and by providing useful facilities. The non-statutory benefits in tea gardens include transport, scholarship, ration, firewood, welfare centers where soft skills are imparted, mother clubs to educate the workers on health and hygiene, recreation facilities with cultural programmes, entertainment shows, movies and sports. While the plantation labour laws and welfare norms are well defined and generally followed by the tea industry with governing regulatory inspection mechanisms and corrective measures regularly implemented by the Government and Tea Administration bodies, Corporates, NGOs and activists. However, there are many tea plantations that do not adhere to these requirements. The appalling conditions for workers and their families on some estates that grow tea in India for some of the biggest brands in the world was revealed by a BBC team in 2015 which prompted the companies that owned the brands to commit to work to improve conditions on the estates they buy tea from India. Soon after, a World Bank report also confirmed standards in the industry were dire. The report showed that low wages and poor living and working conditions for a large number of people who live on the vast estates owned by some of the leading tea companies in India are leading to high levels of malnutrition and ill health. It is important that such aberrations be identified, addressed and corrected by all. The publication of the BBC and World Bank reports and their dissemination through the industry and social media channels made all the stake holders of the indicted leading tea brands to be alert and take corrective action which should be communicated and extended to other defaulters as well and the changes sustained in voluntary self-driven and mutually beneficial ways.
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UPLIFTMENT AND WELLBEING
and education for their children.
Tea estates can achieve upliftment of their workers’ welfare and social wellbeing goals by being a participant in the Ethical Tea Partnership (ETP) program whose aim is to improve the sustainability of the tea sector and regulate the living and working conditions on tea estates. The Ethical Tea Partnership, in a sense a “Fair Trade” organisation, consists of buyers of tea who together cover around 50 brands on sale in over 30 countries who have collectively agreed to purchase tea only from producers who participate in the program.
Another good program that contributes to wellbeing is the Hazard Analysis and Critical Control Points (HACCP) program where the production process is analyzed, ensuring that there is a proper system in place so that the tea is manufactured in a clean and safe environment, free of any hazards. The HACCP program requires the tea producer to establish critical points of control to minimize the occurrence of any hazard and to enable immediate corrective action to be taken whenever required.
Through the Rainforest Alliance, a growing network of farmers, foresters, communities, scientists, governments, environmentalists, and businesses dedicated to conserving biodiversity and ensuring sustainable livelihoods, tea estates can follow environment friendly sustainable practices with good present and long-term benefits leading to upliftment and wellbeing. Workers in plantations that have the Rainforest Alliance Certificate are trained in using sustainable methods of farming that will protect the tea estate for future generations. The Rainforest Alliance currently works with more than 850 tea estates across India that produces about 15 percent of country’s tea. Workers on Rainforest Alliance Certified tea farms benefit from decent wages and housing, as well as access to safe water, health care
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With a tradition in plantations since the founding of Padivayal Estate in 1929 and later Kusumam and other coffee and tea estates with plantation crops and spices, Padivayal Agro engages in connected areas of value added business while Padivayal Enterprise enables adoption of technology and best practices through skill development, process improvements, smart solutions, and promotes wellbeing through V PAD value creation initiatives and programs. Padivayal Agro is associated with some of the leading, quality tea plantations and entities connected with the tea industry in the country promoting the growing, producing and marketing of good quality ethical tea. It partners in business and value addition with reputed producers of tea in different parts of
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the country like Glenburn in Assam and Darjeeling, Homedale in the Nilgiris who supply some of the best tea in India as well as follow best practices in the growing, manufacturing and distribution of tea. VALUE CREATION PROGRAMS AND EVENTS Tea popularly referred to as Chai in India and by many across the world is savoured in different forms as a beverage as well as a health drink by people cutting across the rich and the poor and across the different sections of society. While tea has been a habitual ritual for many, it has over the centuries been an integral part of ceremonies, the mascot of tea parties, refresher at programs, and awakener at meetings. Presently with the advent of tea tourism in the country, it has become a memorable experience of plantation trails, tea tasting events, factory visits and home stay at estate bungalows for visitors. As part of the co-curricular enrichment program, cultural exchange events are conducted by KAMC jointly with Nilgiris Cultural Association (NCA) where the participants of the programs present the highlights of the culture of their countries through events that are also open to the people from the plantation districts of South India and the local population and are well received by them. In the tea districts of Assam and Darjeeling in North India, the Glenburn Kalakendra Academy was setup when the widespread talent and enthusiasm for singing, dancing and performing was recognized by the chairman of the plantation at the first Annual Glenburn Festival in 2004. Since then a permanent stage, rehearsal area and musical equipment has been provided at the plantation with regular learning sessions and performances. Padivayal Enterprise’s V PAD enables its users to champion the causes of their interest which are close to their hearts and fulfill them, both individually as well as collectively along with their groups by providing avenues for them through “Value Creation” Events and Programs, CSV “Creating Shared Value” Initiatives and CSR “Corporate Social Responsibility” Programs. V PAD enabled programs and events range from cultural to sports to entertainment and their celebration in line with the interests of the participants, the benefits to all stake holders, the causes they serve and their reach, scale and impact on wellbeing in areas like plantations in general and industries like tea in particular. ENABLEMENT THROUGH TECHNOLOGY AND INNOVATION Over time, agricultural production in general has progressed from the manual and machinery ages to the smart information age leading to better use of scarce resources and conservation of environment. Technologies such as Geographic Information Systems (GIS), Global Positioning Systems (GPS), and Remote Sensing are extensively utilized in precision agriculture and irrigation. Many aspects of agriculture production benefit from the optimum and efficient use of resources like manpower, energy, 46
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nutrients, and water. Like others, tea plantations and the tea industry would need to take steps to take full advantage of current practices and emerging innovations that include identifying issues and their interdependencies from different perspectives, following good sustainable practices and improving by implementing viable technologies. Application of new technologies in the tea industry mainly relates to only process improvements and packaging and there is scope for a whole world of innovative interventions. There are some areas of science and technology innovation that are moving ahead at an accelerated pace. The early pilots, prototypes and applications are spreading across more and more areas of farming, applicable to plantation crops and tea in particular. The usage of machines, automation and technology will improve cost, output and quality. The use of wireless sensor networks, location mapping and drones with precision agriculture, artificial intelligence(AI), image processing and machine learning are beginning to provide solutions for source, traceability, quality, storage, transport, detection of disease, pesticide, adulteration and resource management. Robust decision support systems with Wireless Sensor Nodes (WSN) provide the information and tools required for the effective management of the tea plantation. They are fully automated real time systems providing round the clock online field data for analysis and decision support for automatic and manual interventions. Wireless sensors are used in Smart Agro Systems for monitoring of soil moisture www.krishijagran.com
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WORLD quired data on ambient and soil parameters. • Implementation of practical and viable technologies like IoT with sensors, cameras, devices using smart solutions, deploying Big Data and AI techniques to manage them well and get the best results for all stake holders. The system gives the necessary information on the health needs of plants and crops for their care and timely interventions. It takes care of adaptive optimum automatic delivery of water and nutrients to plants and crops with conservation of natural resources. Sustainable agriculture is of major concern in the field of crop production. Present day agronomic practices require soil and other agricultural data that are accurate and collected from locations spread across the spatially distributed land area at regular and specific time intervals for correct decision making. The drawbacks of the conventional time consuming and inefficient manual processes involving a large field work force with data supervisors are overcome by the use of Smart Agro systems to carry out good and effective agricultural management.
and pH, soil and ambient temperature, leaf moisture, humidity, disease and pests as well as determination of leaf surface properties and physiological parameters. Tea grows in the hilly areas in subtropical to tropical climates under fairly humid conditions with adequate rainfall. It can grow from subtropical to tropical climates, but generally requires a fair amount of humidity and rainfall as well as optimum soil and air temperature during the growing season. Adequate soil moisture is a key factor for the growth and yield of tea plants without any adverse water stress irrespective of rainfall and irrigation. Phenylalanine ammonia lyase (PAL) activity which is associated with the quality of tea decreases with a reduction in the soil moisture. Soil temperature is another important factor with a positive correlation to the growth of the root system, enhanced rate of seed growth with higher production and yield. The pH of the soil plays an important role in the growth of tea plants. Tea grows well in acidic soils and Synthesis of carbonaceous materials, uptake of K and Nitrogen efficiency is maximum in soils with pH between 4.5 and 5.0. ‘Smart Agro’ Systems enables the above objectives by providing solutions for precision agriculture, precision irrigation, plantation and farm automation, tracking and resource management, integrated pest and disease management through the following: • Automation, monitoring and remote management using sensors, Internet of Things( IOT) devices, cloud computing and actuators provides the rewww.krishijagran.com
(Vinod Kumar Kodakkat has Masters Degrees in Science and Technology from BITS Pilani and IIT Madras and brings over three decades of business and technology experience with a unique blend of entrepreneurial, techno-management and marketing skills. He has leadership experience in Corporates, SMEs and Startups with interests in emerging technologies and applications in the areas of Information Technology, Embedded Systems, Automation, Healthcare, Plantations and Permaculture. Vinod Kumar is the CEO of Padivayal Enterprise (www. padivayal.com) based in Bangalore, the Managing Director of Padivayal Agro Pvt. Ltd. (www.padivayalagro.com) and a planter at Padivayal in Wayanad ) References: Smart Agro Technology for Coffee Plantations, Vinod Kumar Kodakkat, Dr. Srinath Ramamoorthy, Agriculture World, Volume 3, Issue 11, November 2017 Pg. 38 – 43. Smart Agro Inter-Cropping of Banana in Coffee Plantations, Vinod Kumar Kodakkat, Agriculture World, Volume 4, Issue 02, February 2018 Pg. 53 – 59. Global Tea Digest 2016, compiled and published by Rajesh Gupta, Global Tea Brokers Introduction to Social Welfare by Walter A. Friedlander Englewood Cliffs, New Jersey: Prentice-Hall, Inc., 1968. 3rd edition Integration of Geoinformatics and Wireless Sensors for Smart Agriculture in Tea, Niladri Gupta etal., Researchgate publication No. 264710894 Associates and Credits: Ethical Tea Partnership (ETP), Rainforest Alliance, Charlie Watson (photos), Kothari Agricultural Management Centre (KAMC), Plantation Management Academy (PMA) (www.kamc.org.in) and Homedale in Coonoor, Nilgiris (www.ctta-nilgiris.com/ homdale.html), Glenburn in Assam and Darjeeling (https://glenburnfinetea.com/) JULY 2018
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conservation
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LARGEST REPOSITORY OF JACK FRUIT GENOTYPES Dr Jose Mathew
(Former Director of Extension, Kerala Agrl University (KAU), Thrissur) Email: jose.mathew@kau.in
Dr Elsy C R (Professor&Coordinator, IPR Cell, Agrl. Research Station, KAU, Thrissur) Email: elsy.cr@kau.in
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Jack fruit has the potential to replace food crops like rice and wheat, which are under threat from climate change since the latter survives pests and diseases and high temperature and is drought resistant.
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homas Kattakkayam, a traditional farmer from Chakkampuzha, in Kottayam district of central Kerala, has achieved a great feat in the collection and conservation of largest number of unique genotypes of jackfruit. Jack fruit, a native of South India, has played a very crucial role in yester years in ensuring the food security of common man, particularly in some regions of Kerala.The crop was a great solace to large segments of people in years of famine. Many people use matured jackfruit as a staple food even now. Other uses include the use of ripened fruit as table fruit, immature fruit and seed as vegetable and matured and ripened fruit for the preparation of several value-added products such as chips.The fruits obtained from different genotypes, with differing
quality attributes, has been used for different purposes. However, large number of genotypes of jack fruit with unique quality attributes had been lost in the last 30-40 years due to reasons such as steep increase in the acreage under commercial crops, particularly rubber, fragmentation of land holdings and urbanization. The vast potential of jack fruit to safeguard food and nutritional security, particularly in the context of climate change threat, has been scientifically validated in recent years. Jack fruit has the potential to replace food crops like rice and wheat, which are under threat from climate change since the latter survives pests and diseases and high temperature and is drought resistant. The crop is receiving much attention now in view of its appreciable nutraceutical properties to combat widespread occurrence of several life style diseases of today such as diabetes and high blood pressure. Understanding the importance of jackfruit, the Government of Kerala has officially declared jackfruit as the state fruit of Kerala and is now taking several steps to promote its economic utilization in all possible ways, avoiding its wastage to the minimum, thereby facilitating attractive economic returns to farmers. Knowing the importance of jackfruit since his childhood days from his father and worrying about the alarming threat of losing the unique types, Thomas has embarked on a long journey to collect and conserve the precious biodiversity of jackfruit types. Thomas has vigorously explored the length and breadth of Kerala for more than 10 years in pursuit of unique types of jackfruit. He has identified superior jackfruit types by observing their morphological characters and by carrying out organoleptic tests of the ripened fruits and of dishes prepared from matured raw fruits. He would then collect the buds of the identified types and get them budded on local jackfruit seedlings. He has fine tuned the budding technique in jackfruit which enables him to get very high success percentage in budding to the tune of 90 to 95 percent. Successful buds of the identified types are planted and conserved in his farm as a treasure for future generation without allowing them to be lost. He is also making available the budded plants of the superior genotypes in his collection to fellow farmers. Thomas is systematically documenting the characteristics of each jack fruit genotype he has collected and conserved and he can rightly be called as a ‘farmer-breeder�. Numbers and names are given to all genotypes. A data book is
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maintained with field layout of the accessions. Thomas’s collection of jackfruit types varies widely in their fruit characteristics. Thomas has large number of both varikka and koozha types. These two distinct groups of jackfruits vary widely in their fruit characters such as firmness, sweetness and flesh colour. He has several varikka types with sweetness of the fruit comparable to that of honey (then in Malayalam) and are hence commonly grouped under Thenvarikka. The varikka types collected and conserved by Thomas includes Swamiyarvarikka, Bharananganamvarikka, Thenkanivarikka, Chuvanna then varikka, Kottaramvarikka, Madhura munda, ManjaMadhurima, Rose varikka and Vaikkomvarikka. The unique Koozha collections of Thomas include Cherupayarkoozha, Vellakkoozha, Chembankoozha and Then koozha. The jack fruit types, fruits of which are good to use both as fruit as well as for preparation of dishes include Ilayaraja, Gumlessvella, Gift of
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God and January First. Several accessions with long fruit (Valichakka) and small rounded fruits (Thamarachakka and Mundaplavu) also find place in his collection. The accessions also include trees that yield once or twice a year as well as throughout the year (Panthrandumasavarikka). Early and late bearing types are also conserved. Types having fruits suitable for preparation of different dishes (such as Puzhukku) and other value-added products (such as chips) are also collected and conserved by Thomas. He has now collected with great struggle, around 200 indigenous jackfruit types with unique characteristics from different parts of Kerala and are conserving them in his farm. He has additionally located around 70 types in farmer’s fields during this year, which are to be budded and conserved in his farm during the forthcoming season. He has been struggling hard in the initial years to locate, collect and conserve unique jackfruit
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types. But now people are approaching him to get his help to conserve special jackfruit types available with them so that they are not lost. He strongly believes that a diet involving jackfruit throughout the year is good for health as well as to ward of several life style diseases.Year-round availability of jack fruit can be achieved only if a jackfruit type that yields throughout the year is cultivated in large acreage as well as by resorting to appropriate processing technologies. The concerted efforts of Thomas by following a scientific and systematic approach has made it possible for him to conserve the largest number of rare jackfruit types, which would have otherwise been lost. Thomas’s attempt in jackfruit germplasm conservation is a record of its sort. He was recently awarded with the URF Asian Record for most varieties of jack fruit trees. (&ontact Thomas DW: 9495213264)
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hen talking about jackfruit, the first thing comes to mind is usually the fruit itself. We don’t know there are other parts of the tree that are actually beneficial, especially jackfruit leaves. Several researches say that these leaves have considerable health benefits. Its can stabilize our body resistance power. Phytonutrients in the jackfruit leaves can cure toothache, heal fever, prevent osteoporosis, and control blood circulation to prevent hypertension. In ayurvedic medicines, jackfruit leaves are used as an antidiabetic drug. Heated leaves are reported to heal wounds, ear problems and to relieve pain. Jackfruit leaf teas made with dried and powdered leaves can be used to relieve asthma.
BENEFITS OF JACKFRUIT LEAVES
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Poultry
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Gut Health a New Paradigm in Poultry Production Dr. Anand Khandwekar AGM, Advanced Bio-Agro Tech Limited dranand@abtl.in
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ptimal gut health is of vital importance to the performance of production in animals. Gut health is synonymous in animal production industries with animal health. Although there does appear to be a direct relationship between animal performance and a “healthy” gastrointestinal tract (GIT), there is no clear definition for “gut health” that encompasses a number of physiological and functional features, including nutrient digestion and absorption, host metabolism and energy generation, a stable microbiome, mucus layer development, barrier function and mucosal immune responses.
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Challenges in Poultry Production • • • •
Sustainable protein production for the growing world population Guarantee food safety Respect the environment & waste management Keep business profitable
Gut health & Homeostasis The GIT is responsible for regulating physiological homeostasis that provides the host the ability to withstand infectious and non-infectious
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Worldwide public concerns about the production and animal industries’ dependency on the use of growth-promoting antibiotics (AGPs) have resulted in the ban of AGPs by the European Union and a reassessment of their use in the United States
stressors. Understanding the interactions between these diverse physiological features emphasize the extent of areas encompassed by gut health and the ability to regulate animal production. Gut health can be defined as the absence/prevention/ avoidance of disease so that the animal is able to perform its physiological functions in order to withstand exogenous and endogenous stressors.
The issue of Antibiotic Resistance Worldwide public concerns about the production and animal industries’ dependency on the use of growth-promoting antibiotics (AGPs) have resulted in the ban of AGPs by the European Union and a reassessment of their use in the United States. Thus, research needs to focus more on alternatives to antibiotics for sustainable food animal production.
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Gut Microbiota The complex gut microbiome is not a silent organ or a collection of passenger microorganisms; but rather, the intestinal microbial community represents active participants in birds’ immunity and physiology. The gut microbiota confers health benefits to the host, including aiding in the digestion and absorption of nutrients, contributing to the construction of the intestinal epithelial barrier, the development and function of the host immune system, and competing with pathogenic microbes to prevent their harmful propagation. Unlike the host genome, which is rarely manipulated by xenobiotic intervention, the microbiome is readily changeable by diet, ingestion of antibiotics, infection by pathogens and other life events.
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Poultry
Gut health can be defined as the absence/ prevention/avoidance of disease so that the animal is able to perform its physiological functions in order to withstand exogenous and endogenous stressors. Antibiotics have a great effect on the host normal microbiota upsetting the balance and inducing a dysbiotic state. The use of sub-therapeutic doses of antibiotics in animal diets has been a common practice for promoting growth due to their ability to increase feed efficiency or preventing diseases. The microbiome has a direct effect on the development and function of the mucosal immune system. There exists a significant association between the microbiome and the expression of genes regulating the mucosal barrier and innate immunity. Regional differences in the microbiome were associated with regional differences in innate immune gene transcription. Similar findings were described between the microbiome of broiler chickens and the expression of avian cytokine RNA transcripts. A negative correlation between pro-inflammatory cytokine genes and the
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phylum Firmicutes was found; whereas a positive correlation was identified with the pro-inflammatory cytokines and the phylum Proteobacteria. Gut Health Requires a Holistic Approach Intestinal health is key for live performance, food safety, animal welfare and to reduce the environmental impact of poultry production. Intestines should be managed as ecosystems. Understanding gut microbial dynamics is important to develop new additives, reduce pathogens and improve poultry performance. To improve gut health a broader approach, involving a combination of nutrition, feed technology and husbandry management needs to be taken. Input should be obtained from different disciplines, including food technology, human nutrition, veterinary and medical sciences.
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Water Management
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Harvesting water for a
SECURED FUTURE
Amit B Khare
Dhanuka Agritech Limited
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ater is one of the most important elements for the growth of the agriculture sector. Even good quality seeds and fertilizers will have no value if plants fail to get sufficient amount of water. Animal husbandry and fisheries too are heavily dependent on them. Research says that India accounts for about 17% of the world’s population but only 4% of the world freshwater resources. Sadly, India has huge water resources, but none are evenly distributed across the vast expanse of the country. The escalating demands of water resources due to an ever-increasing population, diminishing quality of existing water bodies because of alarming pollution levels, all have created a situation where water consumption is increasing every day, but its supply remains a debatable question. Surveys conducted by the Tata Institute of Social Sciences (TISS) showed 56
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most of the urban cities are water deficient. Nearly 40% of water demand in urban India is met by groundwater. As a result, groundwater tables in most cities are falling at an alarming rate of 2-3 meters per year. Many large cities like Hyderabad, Chennai, Coimbatore, Vijayawada, Amravati, Solapur, Shimla, and Kochi are moving towards an acute water crisis. Climate change, early summer, rain-fall deficit, depleting water level, rising population and lack of water management policy is making it difficult for the urban local bodies to meet the increasing demand for water. According to a World Bank report, at least 21 Indian cities are moving towards zero groundwater level by 2020, which has already set the alarm bell ringing for policy makers and urban planners. The negative impacts due to water scarcity are in plenty. It is badly affecting the environment, including lakes, rivers, wetlands, and other www.krishijagran.com
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According to a World Bank report, at least 21 Indian cities are moving towards zero groundwater level by 2020, which has already set the alarm bell ringing for policy makers and urban planners. freshwater resources. Not only this, it is also found that many places in India suffer from water shortage because of water overuse. It mainly occurs in areas of irrigation agriculture and damages the eco-system in numerous ways including increased salinity, nutrient pollution, and the degradation and loss of floodplains and wetlands. In addition, water shortage also affects the process of flow management and creates hurdles in the rehabilitation of urban streams. Owing to poor water resource management system and climate change, India faces a persistent water shortage. A report by OECD environmental outlook 2050 predicts that India would face severe water constraints by 2050. Indian agriculture accounts for 90% water use due to fast-track groundwater depletion and poor irrigation systems. When speaking of Latur, one of the districts from
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Marathwada region in Maharashtra, challenges such as poor monsoon, over-exploitation of groundwater and lack of policy planning have forced the Latur Municipal Corporation to announce that they can provide water only once in a month. The crisis forced the government to send water through railways and a large number of farmers and residents had to move out of the city, bringing the city’s economy to a standstill. And while the focus remained on Marathwada in general and Latur in particular, Maharashtra’s total water storage has gone down to 30 per cent and in many districts, sources of water have dried up completely. A report by World Resources Institute, says 54 per cent of India’s total area is under high to extremely high-water stress and groundwater levels are declining in 54 per cent of wells across India. The study further says that water demand in India will reach 1.5 trillion cubic meters in 2030 while India’s current water supply is only 740 billion cubic meters.
Water scarcity will cost India 6 per cent of its GDP if the country continues to mismanage water resources by 2050. The major impact will be on health, agriculture, income and property.
According to India’s official Ground Water Resources Assessment, more than one-sixth of the country’s groundwater supply is currently overused, which is forcing cities to go for temporary measures like water imports, which has economic implications. Another study of the World Bank says water scarcity can affect long-term economic growth prospects. Water scarcity will cost India 6 per cent of its GDP if the country continues to mismanage water resources by 2050. The major impact will be on health, agriculture, income and property. We are sitting on a boiling volcano, whose name is water, which can burst any time. It’s time that we think and act towards the judicious use of water and rainwater harvesting. If every individual takes this oath that we will collect every single drop of rain, then we will save 70% of the rainwater, which is carried out through the rivers to the sea and we will be able to fulfil our water requirements as well as reduce the water load on earth. Currently, we are exploiting 251 billion cubic meters (bcm) of groundwater in 2010, whereas the United States extracted only 112 bcm. Further, India’s rate of extraction has been steadily growing from a base of 90 bcm in 1980 while this rate in the United States has remained as more or less the same level since 1980. The India Meteorological Department (IMD) has forecast a ‘normal’ monsoon this year. Rainfall is envisioned at 97 per cent of the long period average (LPA), which is a positive sign for the agricultural sector and the rural economy. Monsoon has knocked on Kerala and we are hoping that soon, India will be happy with the drops of rain. So, this monsoon, let’s start with harvesting water and create a secured future for the upcoming generation. 58
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Amit B Khare www.krishijagran.com
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THE FRUIT ORCHARD OF KERALA
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preading across the fertile slopes on the banks of River Manimala in Vizhikkathod village in Kottayam district of Kerala, Homegrown Biotech offers an extensive orchard that makes us spellbound with its aesthetic and productive value. One of the largest plant production nurseries in South India, Homegrown has the biggest collection of Southeast Asian fruit trees in its farm. Apart from Kerala’s own fruit trees such as jackfruit and mango, Homegrown produces exotic fruit varieties like Rambutan, Durian, Mangosteen, Pulasan, Longan,Cempedak,Marang,Maprang etc.
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Fruit Story
conditions of Kerala. Most of the Southeast Asian fruit varieties grown primarily in countries like Thailand, Indonesia, Vietnam, Philippines, Singapore, Srilanka, Laos and Malaysia are now sprouting in the orchards of Home grown. Homegrown has developed more than 20 budded varieties of native and non-native tropical fruits in its mother farm. They distribute their products mainly through 500 resellers spread across Kerala and also through the exclusive company-owned depots located in Thiruvalla, Kanjirapally and Adimali. This enterprise is owned by three partners – Jose Jacob,Renny Jacob and Jojo Joseph. Recognizing its sustainable and profitable farming methods, the State government has selected Homegrown for the Best Commercial Nursery award in 2014. Homegrown offers not only suitable planting materials, but also provides support, guidance and sufficient information on how to plant, grow and nurture them. They understand the passion of the customer and promises absolute satisfaction. People who visit homegrown once would surely yearn to revisit this haven again. (Contact number: 8113966600, 04828297001)
Homegrown has been in business since 1999 and is owned by a family having generations of experience in farming. Well developed modern agricultural practices, innovative production methods and nurturing are the unique features of Homegrown. It is also facilitated with a well equipped Research and Development Department which is constantly working to develop new varieties of fruits and farming techniques. Kerala has a growing market for different varieties of native and exotic fruits. Whether the fruit is exotic or domestic, Malayalis are open to experiment with anything novel. Homegrown owns almost all the exotic varieties of fruits that can be cultivated profitably in the climatic www.krishijagran.com
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Spice Talk
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CINNAMON the aromatic condiment
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Cinnamomum cassia (Chinese cinnamon) has a very similar flavor and color, but it does not have the same health benefits that Cinnamomum verum provides
V.R.Ajith Kumar Editor, Agriculture World
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ajith@krishijagran.com
innamon (Cinnamomum verum) belongs to the family Lauraceae is one of the earliest known spices of the world. History says it was imported from Cylon to Egypt in 2000 BC. It was one of the costly products at that time and given as gift to Monarchs and Gods. It was also used to embalm mummies in Egypt. Venetians and in later stage ,the Dutch monopolized the business of cinnamon . Its high value in market encouraged the Dutch traders to cultivate their own trees also. In 1767, Lord Brown of the British East India Company established Asia’s largest Cinnamon estate in Anjarakkandy, Kannur, Kerala. In 1796,the British captured Ceylon from the Dutch and thus monopolized the entire spice business of Indian continent and began a new era.
Cultivation Cinnamon is cultivated for the dried inner bark of the tree and is used in both sweet and savoury foods. Cinnamon ,the native of Srilanka , is also cultivated in lower elevations of Western Ghats in Kerala and Tamil Nadu. It is hardy and tolerates a wide range of soil and climatic conditions. In the west coast of India, the tree is grown on laterite and sandy areas with poor nutrient status. Since it is mostly raised as a rainfed crop, an annual rainfall of 200-250 cm is ideal. It is an evergreen tree characterized by oval shaped leaves, thick bark and berry fruits. The tree will cut back at ground level after two years. Many new shoots will form from the roots, replacing the removed ones. There are more than one variety of cinnamon and all are
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not having the similar qualities. Cinnamomum cassia( Chinese cinnamon) has a very similar flavor and color, but it does not have the same health benefits that Cinnamomum verum provides. Two high yielding , high quality cinnamon varieties released from IISR are suitable for cultivation in various regions of India. The varieties Navashree and Nityasree have an yield potential of 56 and 54 Kg dry quills per hectare per year respectively in the initial years. Navashree yields 2.7% bark oil ,73% cinnamaldehyde, 10% oleoresin, 3% leaf oil and 78% leaf engenol.
and bagged in polythene bags filled with potting mixture and kept in a shaded place or nursery by watering the plants twice daily. The rooted cutting and layers can be planted in the main field with the onset of rains. Seedlings-Cinnamon can also be propagated through seeds. However, in such cases, wide variability is observed among the seedlings. Under west coast conditions, cinnamon flowers in January and the fruits ripen during June –August. The fully ripened fruits are either picked from the tree
Cinnamon is propagated by rooted cuttings, air layerings and seedlings. Cutting – Semi hard wood cuttings of about 10 cm length with 2 leaves are taken and dipped in IBA 2000ppm or in a rooting hormone (keradix –B) and planted in polythene bags. It can be kept in a shaded place or in a nursery . The cuttings are to be watered regularly 2-3 times a day. Air layering – It is done on semi hard wood shoots. A ring of bark is removed from the semi hardwood portion of the shoot and a rooting hormone (IBA 2000ppm or IAA 2000ppm) is applied on the portion where the bark has been removed. Moist coir dust or coir husk is placed around the region where the hormone has been applied and is secured in position by wrapping with a polythene sheet of 20 cm length. This would also avoid moisture loss. Rooting takes place in 40-60 days . The well rooted air layers are separated from the mother plant 62
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or fallen ones are collected from the ground. The seeds are removed from the fruits ,washed free of pulp and sown without much delay as the seeds have a low viability. The seeds are sown in sand beds or polythene bags containing a mixture of sand ,soil and well rotten cattle manure(3:3:1). The seeds start to germinate within 15-20days www.krishijagran.com
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. Frequent irrigation has to be provided for maintaining adequate moisture. The seedlings require artificial shading till they are about 6 months old.
Preparation of land and planting The area for planting cinnamon is cleared and 50cmX50cmX50cm size pits are dug at a spacing of 3mX3m . They are then filled with compost and top soil before planting. It is planted during June –July to take advantage of the monsoon for the establishment of seedlings. For transplanting, 10-12 month old seedlings or well rooted cuttings or air layers are used. In each pit, 3-4 seedlings or rooted cuttings or air layers can be planted. In some areas, the seeds are directly dibbled in the pits that are filled with compost and soil. Providing partial shade in the initial years is advantageous for healthy ,rapid growth of plants.
Manuring and cultural practices Two weedings in a year during June –July and October-November and digging of the soil around the bushes once during August-September is recommended. A fertilizer dose of 20g N, 18g P2O5 and 25g K2O per seedling is recommended in the first year. The doze of fertilizer is increased gradually to 200g N,180g P2O5 and 200g K2O for plants of 10 years and above. The fertilizers are to be applied in 2 equal splits , in May-June and September-October. Mulching with green leaves (25kg) during summer and application of FYM(25kg) during May-June is also recommended. www.krishijagran.com
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Pests and Diseases A number of pests such as Colletotrichum gloeosporioides, Diplodia spp.,and Phyytophthora cinnamomi can affect the growing plants.
Leaf spot and die back It is caused by Colletotrichum gloeosporioides . Small deep brown specks appear on the leaf lamina ,which later coalesce to form irregular patches . In some cases, the affected portions are shed leaving shot holes on the leaves. Later, the entire lamina is affected and the infection spreads to the stem causing die back. Pruning the affected branches and spraying Bordeaux mixture 1% are recommended to control the disease.
Seedling blight It is caused by Diplodia sp. occurs on seedlings in the nursery. The fungus causes light brown patches which girdle the stem resulting in mortality . The disease can be controlled by spraying Bordeaux mixture 1%
Grey blight It is caused by Pestalotia palmarum and is characterised by small brown spots which later turn grey with a brown border. The disease can be controlled by spraying Bordeaux mixture 1%
Insect pests Cinnamon Butterfly ( Chilasa clytia) is the most serious pest especially in younger plantations and JULY 2018
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nursery and is generally seen during post monsoon period. The larvae feed on tender and slightly mature leaves , in severe cases of infestation, the entire plant is defoliated
Processing Immediately after cutting the stem, it can be processed by scraping off the outer bark , then beating the branch to loosen the inner bark , which is then made in long rolls. Only 0.5mm of the inner bark is used and the outer bark will be discarded. The processed bark dries completely in four to six hours in a ventilated warm environment. Once dry, the bark is cut into 5 to 10cm lengths for sale . There is a grading system for Cinnamon quills.
Cinnamon is a popular flavouring in numerous alcoholic beverages such as Fireball cinnamon whiskey, cinnamon brandy concoctions, desserts, spicy candies, coffee, tea , hot cocoa etc
• •
Alba, less than 6 mm in diameter Continental, less than 16 mm in diameter • Mexican, less than 19 mm in diameter • Hamburg, less than 32 mm in diameter These groups are further divided into specific grades like M00000 special, M 000000 and M 0000 depending on quill diameter and number of quills per kilogram. Any piece of bark less than 106 mm long are categorized as quillings. Featherings are the inner bark of twigs and twisted shoots. Chips are trimmings of quills ,outer and inner bark that cannot be separated or the bark of small twigs.
Production In 2014, global production of cinnamon was 2,13,678 tonnes. Indonesia is the largest producer with 91,400 tonnes followed by China,Vietnam and Srilanka Main species of Cinnamon are • • • • • •
Cinnamomum cassia ( Chinese cinnamon) C.burmannii ( Indonesian cinnamon) C.loureiroi ( Vietnamese cinnamon) C.verum ( Ceylon cinnamon) C. citriodorum ( Malabar cinnamon) C.tamale ( Indian cinnamon )
Use of cinnamon Cinnamon is a popular flavouring in numerous alcoholic beverages such as
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WORLD Fireball cinnamon whiskey, cinnamon brandy concoctions, desserts, spicy candies, coffee, tea , hot cocoa etc. Cinnamon is also used to flavour chicken , lamb, cereals, bread –based dishes, soups and fruits. Cinnamon has a long history of use in traditional medicine as a remedy for bronchitis and diabetes. It also helps address obesity and symptoms of metabolic disorder. The Fortis Diabetes Obesity and Cholesterol Foundation has done the study on abdominal obesity , impaired glucose tolerance , high triglycerides and hypertension. A few previous studies have shown the cinnamon improves insulin sensitivity, reduces blood glucose levels and glycosylated haemoglobin, cholesterol and blood antioxidant levels. Doctors suggest that the possible mode of action of cinnamon may involve inhibiting activity of enzymes involved in carbohydrate metabolism, stimulating cellular glucose uptake and enhancing insulin sensitivity. Cinnamon can raise HDL cholesterol and by way it can reduce LDL cholesterol from the body. It will also fight fungal , bacterial and viral elements in foods, thus preventing spoilage. Cinnamon is commonly used for treatment from lung problems to the common cold. Consumption of cinnamon can reduce both systemic and specific inflammation. It can also help mitigate heavy menstrual bleeding associated with common conditions of female health, such as endometriosis, menorrhagia, and uterine fibroids. Chinese medicine and Ayurveda use cinnamon to treat cold, indigestion and cramps, not to mention for its anti-clotting properties as well as attributes for cognitive function and memory. Many of cinnamon’s properties come from one substance called cinnamaldehyde, which is naturally present in cinnamon. The combination of cinnamaldehyde, antioxidants and cinnamon’s high fibre content are some of the characteristics that lend it its incredible positive effects on the human body. A little pinch (or stick) in tea or coffee or savoury dishes and a sprinkle on fruit platter will provide the benefit as overdose harm the body than support It’s also great with baked sweet potatoes, oat meals and apple cider.
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Natural Farming
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SSIAST mentors at Muralidhar Reddy’s field
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When Art of Living volunteers told me about natural farming, I decided to experiment. I am so happy that the quality of the soil has become good and the crop has improved drastically
Art of NATURAL FARMING Bhagyashree Sagar Freelance Writer
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he young farmer, Murlidhar Reddy, is a happy man as he looks at the tall sugarcane crop on his fields. He has managed to grow the crop well over 14 feet, towering over the neighbouring fields. The catch, however is, that he has managed the feat in a drought-hit district within Andhra Pradesh, by simply switching to the practice of natural farming. Reddy takes great pride in describing the dimensions of the sugarcane crop, now rich in purple. “They are nearly 14 feet high and 6 cm in diameter. And now, shoots are springing up in between the sugar cane plants. Some of these shoots will be 4 to 5 feet tall by the time the crop is ready for harvest,” he shares. This crop will be ready for harvest in the next few months and Reddy expects 60 to 70 tons against a normal yield of 40 to 45 tons, only with the help of natural fertilizers. His story gives hope to farmers across India, at a time when our country is
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grappling with cases of farmer suicides. Reddy, with the help of Sri Sri Institute of Agricultural Sciences and Technology Trust(SSIAST) of the Art of Living and the Andhra Pradesh government has successfully changed his circumstances and turned the odds of crop failure by switching to natural farming techniques in a short span of time.His journey began in 2016, when SSIAST was assigned the natural farming project by the Government of Andhra Pradesh. Soon volunteers of SSIAST approached Reddy in his village of Kethavaram in Kurnool district with the prospect of switching to natural farming.He agreed and decided to experiment with natural farming on 2 acres of his land then; and now he has expanded to 9 acres out of 36 in 2018. “I felt that it would be good to take-up natural farming when I was approached by SSIAST in 2016. I wanted to do something better as soil here is black. When Art of
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Living volunteers told me about natural farming, I decided to experiment. I am so happy, I tried as today because of natural farming, the quality of the soil has become good and the crop has improved drastically as you can see from the sugarcanes,” shared Reddy. To help farmers like Reddy make a smooth transition, trained mentors from SSIAST would visit fields on a daily basis and help farmers. Reddy, deeply thanks his mentor Smt Eswaramma, who was helping farmers in his village of Kethavaram in Kurnool district.Reddy, like many other farmers, is also rejoicing the fact that the poor quality of his black refractory soil is slowly changing and that too, at nearly one-fifth the expense of chemical fertilizers. Now, he spends only Rs 10,000 per acre against Rs 50,000 per acre spent earlier in chemically cultivated crop. He does however share that the process of natural farming requires more time and demands patience from farmers, but SSIAT takes all initiatives to reduce
the workload of even the smallest farmers who double up as labour on the fields. “It is a time consuming process but all of us (villagers) are supplied with commercial mixers and big Grinders so the manual labour is minimised,” he adds. The techniques of natural farming used by SSIAT are mostly cow-based. Cow dung and cow urine are the chief components being used to make the natural fertilizers. These include Jeevamruth and Ghanajeevamruth, the basic and most recommended bio-fertilizers. Experts at the Art of Living share that the basic fundamental behind using cow-dung is the presence of beneficial microbes present in it, which when multiplied fulfill the deficiency of many vital micro and macro nutrients in plants and crops. To multiple these microbes, little jaggery and gram flour is added to cow urine or cow dung. These active microbes have a short shelf life, so the fertilizer has to be utilized timely.
15 feet sugarcane at Muralidhar Reddy’s farm
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The Art of Living through SSIAST is presently working on natural farming in 19 states and so far the organization has successfully empowered over 22 lakh farmers by training them in techniques of natural farming and bringing over 2 million acres of land under cultivation.
SSIAST team
Reddy shares how he would administer Jeevamruth to the crop once in 15 days. He used about 300 kg of Ghanajeevamruth per acre while preparing the land for the crop. The third fertilizer was Panchagavya, a disease resistant immunomulator, which he used three times during the crop season.As a matter of achievement, many villages in Andhra Pradesh now have Non-Pesticide Management shops selling bio-pesticides created by these farmers themselves. After looking at the success of Reddy’s crop, many farmers have decided to switch to natural farming for the Kharif season including many women. Word of Reddy’s success has even reached Andhra Pradesh Chief Minister’s office. Reddy shares how the CM’s office has invited him to visit the capital of Amravati to share the impact of natural farming and its cost effectiveness. Reddy urges other farmers too, to make the switch to natural farming. “I received a call from Amaravati to see CM Chandrababu Naidu. They
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wanted to know the effects of natural farming and its costs. I want to say that natural farming is advisable to most farmers because the investment is less and we don’t harm either the soil or the crop using natural farming methods. It is useful to small farmers too,” says Reddy.After the success with his crops, Reddy is determined to continue the use of natural farming and bring it to others. In fact, he is motivated now to travel all across India and tell farmers about the benefits of natural farming. The Art of Living through SSIAST is presently working on natural farming in 19 states in India including Andhra Pradesh, Telangana, Tamil Nadu, Madhya Pradesh, Karnataka, Maharashtra, Kerala, Gujarat, Rajasthan, Haryana, Punjab, Uttarakhand, Bihar, West Bengal, Assam, Uttar Pradesh, Orissa, Chhattisgarh and Jharkhand. So far the organization has successfully empowered over 22 lakh farmers by training them in techniques of natural farming and bringing over 2 million acres of land under cultivation.
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Animal feed
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Utilization of POTATO WASTE for Animal Feed
Mridula Devrani, Mahendra Pal, Sangeeta Soi * Founder Director, Narayan Consultancy on Veterinary Public Health, 4Aangan, Jagnath Ganesh Dairy Road, Anand ,India Email: palmahendra@gmail.com 1. Associate editor, Krishi Jagran email:sangetaassoi@gmail.com
S
ince antiquity, many types of vegetables are used as food for humans. Among these, potato is a unique vegetable that received global acceptance as part of daily diet in different forms, such as chips, wafers, potato roti etc. It can be baked, boiled and used in making several kinds of curries. Potato is an edible tuberous plant, which was first cultivated in Spain around 16th century. Currently, about 341 million tonnes of potatoes are produced every year in the world. India is the second largest potato (Solanum tuberosum L.) producer after China in the world. The annual potato production in India is estimated about 45.4 million tonnes, which 70
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is equivalent to 12 % of the global production. The per capita consumption of potatoes in India is over 17 kilogram every year. Potato is one of the most important staple crops for human consumption along with wheat, rice and corn. Mostly potatoes are processed into a variety of products such as mashed potatoes, chips, fries, deep frozen and dehydrated products. Disposal of waste products from potato processing is a big challenge. Approximately, 35% of the total processed potato crop is discarded as waste. This waste ferments rapidly and pollute the environment if not properly utilized. The total www.krishijagran.com
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Approximately, 35% of the total processed potato crop is discarded as a waste during processing. This waste ferment rapidly adds to the pollution problem if not properly utilized. The total world potato waste is estimated to 12 million tonnes per year.
WORLD world potato waste is estimated to 12 million tonnes per year. Abrasion, which is used for potato chips, contributes 10% loss. A substantial portion of the potato crops proves unusable for seed, table stock or processing. The utilization of by-products contributes to reduced amount of waste and thus to sustainable production.
Components of Potato Processing Waste Raw Pieces- Raw pieces that are not suitable for processing range in size from whole potatoes to small fragments. Problems: screening or settling Raw Pulp- Raw potato that has been finely subdivided is usually designated as raw pulp. Sources: abrasion peeler dis- charge, cutting waste and pulp from starch separation. Equipment handling raw potatoes will contribute finely divided raw potato solids when the equipment is cleaned. The raw pulp may be removed from the waste stream by fine screening or settling. Problems: plugging of lines, cleaning problems Cooked pulp- The softening action of heat during peeling or processing steps weakens the intercellular bonds of the potato tuber and results in separation of large quantities of potato cells and agglomerates of cells during washing and handling steps. These rapidly disperse in the wastewater. Many such agglomerates are removed in screening, but the greatest portion passes through the normal 20-mesh screen opening. These solids settle rapidly in a properly designed clarifier and represent a major portion of the settle able solids removed in primary treatment of
Fig. 1: Process steps and produced side streams at a typical seed or food potato packaging plant
Source: Ahokas et al., (2014) www.krishijagran.com
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potato-processing waste streams. Dissolved solids - Constituents of the potato that are readily water soluble appear as dissolved solids in the final waste stream. These include solubilised starch, proteins, amino acids, and sugars. This organic portion of the waste stream can be removed only by secondary treatment, namely some form of biological oxidation or land disposal.
Potato Peel Waste The potato peel waste (PPW) contains sufficient quantities of starch, cellulose, hemicelluloses and fermentable sugars. It can serve as an ethanol feedstock. Starch is a high yield feedstock for ethanol production, but its hydrolysis is required to produce ethanol by fermentation. Starch was traditionally hydrolysed by acids, but the specificity of the enzymes, their inherent mild reaction conditions and the absence of secondary reactions have made the amylases as the catalyst in PPW process. Starch processing is the technology utilizing enzymatic liquefaction and saccharification, which produces a relatively clean glucose stream that is then fermented to ethanol by Saccharomyces yeasts. Enzymes have many advantages compared to acidic hydrolysis. They are biodegradable, reduce energy and water consumption, improve yields, and reduce the amount of by-products. Cellulose is structural compound composed of glucose linked via beta-1, 4 glycosidic bonds. Because of this linkage, cellulose is highly crystalline and compact making and it is very resistant to 72
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biological attack. Hemicellulose consists of a main chain xylan backbone (beta-1, 4 linkages) with various branches of mannose, arabinose, galactose, glucuronic acid etc. The strategy for the use of enzymes for the production of bioethanol from starch includes two stages- the liquefaction and the saccharification. In liquefaction ,alpha amylase engineered strains of Escherichia coli or Bacillus subtilis, which decrease the viscosity in the slurry and produces dextrins. In saccharification, the enzymes make glucose from the dextrins. Table 1: Chemical composition of raw potato peel, g/100g Compound
Average Value
Water
84.2
Protein
1.8
Total Lipids
0.3
Total Carbohydrate
10.6
Starch
7.8
Total Dietary Fiber
2.5
Ash 1.3 Source: Igor and Ruta (2015)
Animal Feed With the deepening of potato based industries, the processing of feedstock waste of potato becomes a grave issue that to be addressed on war footing. Potato peel waste can be successfully used for producing animal feed, fertilizer or being raw material of biogas, and thus can utilize the www.krishijagran.com
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abundant nutritive materials within it having the properties of antioxidant, antibacterial, apoptotic, chemo preventive and anti-inflammatory properties. Potato peel, cull potatoes and products derived from processing wastes have been utilized for animal feed. Fermented potato waste is an excellent nitrogen source for ruminant animals. Using potato protein as part of a composite livestock feed has been an age-old practice. Potato residue can replace barley as an energy source for beef cattle and potato waste meal can be considered a practical diet for broiler chickens and other livestock. REFRENCES Ahokas, Mikko.,Välimaa, A.L.,LÜtjÜnen, Timo., Kankaala, A.,Taskila, Sanna and Virtanen, Elina (2014). Resource assessment for potato biorefinery: Side stream potential in Northern Ostrobothnia. Agronomy Research 12: 695-704.
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The potato peel waste contains sufficient quantities of starch, cellulose, hemicelluloses, and fermentable sugars, and can serve as an ethanol feedstock.
Igor Sepelev & Ruta Galoburda (2015). Industrial potato peel waste application in food production: A Review. Research for Rural Development, Food Sciences 1: 130-136.
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Mushroom
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MUSHROOM TOXINS
ITS CONTROL IN FOOD & FEED Amit Kumar Barman 1 *, Subhajit Ray 2 1 Assistant Professor, Department of Dairy Microbiology, Faculty of Dairy Technology, WBUAFS, Mohanpur Campus, Nadia-741252, W.B. 2 Associate Professor, Department of Food Engineering & Technology, CIT, Kokrajhar, Assam- 783370 *Corresponding Author: amitkbarman@gmail.com
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e know that mushrooms are a type of fungi that are now gaining superfood status, as they are loaded with some of the most potent nutrients of our planet. But out of the 1000 mushroom species, roughly 50 to 100 are toxic. The symptoms of mushroom poisoning can appear within minutes or hours after the consumption and can cause serious health issues range from dizziness to severe diarrhea to even death. Amanita phalloides and Amanita verna are highly toxic among the other Amanita sps. Poison causes paralysis of nervous system and degeneration of the liver.
Amanita muscaria is also a poisonous species which results in death of healthy person. After intake, persons suffer from vomiting and diarrhea, loss of memory and have tendency to sleep. Active toxic principle in it is mycetomuscarine and muscardine. Other poisonous species of mushrooms which may cause severe illness or even death are: Gyromitra esculenta: The poisonous substance in this mushroom is helvellic acid which is soluble in hot water. The dried and cooled mushrooms are safe. This species can be identified with a whitish stiffed or hollow stipe, binucleoate, large, yellowish spores. Inocybe patouidare: This species can be identified
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Differences between poisonous and edible mushrooms Poisonous mushrooms
Edible mushrooms
1. They have ring on its stalk.
1. No ring on its stalk.
Some poisonous mushrooms have no stalk. Ex:
Agaricus campestris is edible have rings
Amanita virosee.
on its stalk.
2. These mushrooms have swollen stalks.
2. No swollen stalks
3. White capped mushrooms should be avoided
4. Fleshy mushrooms with pores are not safe to consume till it is properly identified.
5. They are colored (brownish)
Cup or suck about the base of mushrooms are not safe to consume.
4. Edible mushrooms have no pores.
5. They are white.
by the presence of conical cap, absence of ring on the stipe and in rolled margin. This mushroom becomes brownish red during handling. The poisoning causes diarrhea, loss of memory and tendency to sleep.
stipe. Consumption of this mushroom causes symptoms like violet sickness and diarrhea.
Enteloma lividum and Entoloma sinuatum: This mushroom may be distinguished from field mushroom due to the absence of the ring on the
Cellular poisoning: Amanita species and Galerina species are mainly responsible for this type of poisoning. Toxin amanita attacks body tissues
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Poisoning or Disorders due to poisonous Mushrooms
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and cause death. Small quantity (5-10mg) or one Amanita cap or 15-20 small caps of Galerina are sufficient to kill a healthy man. This toxin is thermo stable and is not removed by boiling. This is intracellular and interferes with DNA and RNA functions. Symptoms include elevated blood chemistries and hepatic renal failure. Other symptoms include abdominal pain and ultimately kidney and liver failures. Small irregular pupils, stiffness of neck twitching of facial are often present prior to death. Nerve poisoning: This type of poisoning occurs after 2 hours of eating of mushrooms. The consumption of Amanita muscutria, Amanita pantherina, Inocybe pathotillardii, Caliticybe deblata causes this type of poisoning. The toxins muscarine and Ibotenic acid contained in these poisoning mushrooms produces excessive perspiration, salivation and lacrimotion suddenly. These followed by blurring of vision and shortly thereafter accompanied by loose watery stools. Constriction of pupils, a fall in blood pressure and slow pulse cause coma and often death. The fatal death rates are 6-12%. The Gastric poison: Several mushrooms named Poletus satanus, Entomola lividum, Lactarius fornosus and Russula sps cause this type of poisoning. Norcaperatic acid has been found to be the common cause of this poisoning. Symptoms are early occurrence of nausea, vomiting and diarrhea which terminate rapidly and the patient recovers in a day or two from poisoning. Poisoning effect of mushroom with alcohol: This type of poisoning is reported if Coprinus atramontamius commonly known as ink cap is consumed with or after drinking alcohol. The symptoms occur in short time. Flushing of the face and neck with throbbing distension of neck veins, a feeling of swelling parenthesis in the hand and feet followed by chest pain. Later nausea, vomiting and sweating occurs. Muscular poisoning: The muscular disorders appear after 30-60 minutes of Psilocybe cubensis mushroom. The symptoms appears as excitement in muscular system especially in the smooth muscle fibres 76
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Out of the 1000 mushroom species, roughly 50 to 100 are toxic. The symptoms of mushroom poisoning can appear within minutes or hours after the consumption and can cause serious health issues range from dizziness to severe diarrhea to even death and the patient may feel muscle weakness and drowsiness may also occur.This type of disorder appears due to Psilocybin toxin.
Expulsion of the poisonous mushrooms is mainly by vomiting. If vomiting is not possible give a teaspoon of mustard oil in half glass of water.
Preliminary Treatments if poisonous mushrooms are consumed
Elimination of toxin: The poison already absorbed in the blood may be eliminated or exhausted by subcutaneous injection of atropine and by other medical means. Some mushrooms affect the action of heart: In these types of causes, doctors should be called immediately. Mean while stimulants can be given. Depression, sleepness, leatheriness can be treated by the use of strong tea or coffee .Prolonged and excessive vomiting can be checked with soda water or by giving patient a small piece of ice to suck. Control of Mycotoxin in food and feed
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Prevention of mold growth in standing crops and post harvest storage.
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Proper handling of a commodity without mold contamination is the best kind of control of mycotoxin.
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Infected material should be separated and detoxification of a commodity using ammonia.
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Cultivation of crop varieties resistance to fungal infections.
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Cultural practices like appropriate irrigation, timely application of fungicides and insecticides can also help control the accumulation of Mycotoxins in agricultural commodities.
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Mahendra Pal bestowed with International Achievement Award
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rof. Dr. Mahendra Pal,Hon.Technical Editor (Veterinary Science) of “Agriculture World” is honored with International Achievement Award during 6th Academic Brilliance Awards Ceremony held at EET CRC, Noida, India for his outstanding contribution in science, particularly in Veterinary Public Health and Microbiology. Dr.Pal is an internationally renowned scientist and a well known distinguished academician, and has over 47 year’s experience of research, teaching, disease investigation, planning, and administration in the field of Veterinary Science. Prof. Pal worked in Veterinary and Medical Colleges in India and abroad, and published over 575 papers and authored 8 books. Prof. Pal guided/advised over 67 students at DVM, MSc, MVSc, and Ph.D. level in India and Ethiopia. Prof. Pal has established for the first time the prevalence of Cryptococcus neoformans in the environment of New Zealand, Nepal, and Djibouti. He has reported the first isolation of Candida albicans from mastitic milk, and Trichophyton verrucosum in dermatitis of camel in Ethiopia. Prof. Pal is the recipient of several awards such as Distinguished Teacher Award, Jawaharlal Nehru Award, Best Paper presentation Award, Best Review Article Award, and Sandoz Medical Times Prize etc. Very recently, The Indian Association of Veterinary Public Health recognized the laudable contributions of Prof. Pal in the field of Veterinary Public Health and conferred him with Lifetime Achievement Award. He is the First Asian to work as Deputy Editor of Mycoses-An International Journal of Medical and Veterinary Mycology, published from Germany. In addition, he is serving as Honorary Editor-in-Chief, Editor, Associate Editor, and Member of the Editorial Board of many peer reviewed online scientific journals. He is also working as Honorary Member of several professional societies and associations. Prof. Pal is the First Indian Veterinarian who worked as JSPS Visiting Scientist at University of Tokyo, Japan. He is serving as Member of Infectious Diseases working Group of EAZWA, Switzerland. Prof. Pal started M.V.Sc. and Ph.D. programme in Veterinary Public Health at Veterinary College, Anand, Gujarat, India, and he was also instrumental in launching Doctoral studies programme in Veterinary Public Health for the First Time in Addis Ababa University, Ethiopia. In addition, he has helped a few Medical Colleges in India to develop Medical Mycology.Prof. Pal was awarded Fellow by the National Academy of Veterinary Sciences, and also by Korean Society of Veterinary Clinical Medicine, Seoul, South Korea for his pioneer, significant, and commendable work in Veterinary Public Health. Very recently, the Indian Association of Veterinary Public Health Specialists has instituted an award in the name of Dr.Pal “Prof. Mahendra Pal Zoonoses Award” to remember and honour his outstanding contributions in Veterinary Public Health. Due to his immense, outstanding and commendable contribution through several discoveries and achievements, Prof. Pal is considered the Father of Veterinary Mycology in India. Very recently, Prof. Pal founded “Narayan Consultancy on Veterinary Public Health and Microbiology” to give free technical advice to the scientists of poor resource nations of the world. His more than 400 papers uploaded on international websites are viewed by 100,000 scientists of 125 countries of the world.
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Articles invited
A
griculture World invites articles on agricultural innovations, new technologies, research findings, success stories of farmers from various fields ( Agriculture, Horticulture, Poultry, Dairy, Fisheries etc) ,Food technology and all types of agricultural related subjects from scientists, officials, researchers , students, journalists, corporate heads and R&D institutions . We are planning to publish specials as follows. August 2018- Vegetable oils September 2018– Diary October 2018– Tuber crops November 2018– Fisheries December 2018 – Sugarcane January 2019 – Cotton February 2019 – Rubber March – 2019 – Jute We solicit both special and general articles for the coming issues. We started a new page on corporate news and all corporate PROs are requested to send details of innovations and creative inputs from your end on or before 15th of every month. We will incorporate relevant content in that page. Kindly send the articles with maximum of 2000 words with quality photographs on the subject, authors profile and passport size photo of the author to aweditor@krishijagran.com
FEED BACK We invite your opinion and suggestions on the articles published in the magazine and your comments on the subjects discussed. Please send the feedback with full name, address and Mobile number to feedback@krishijagran. com or write to Feed back, Agriculture World, Editorial Office, A-5, Elankam Gardens, Vellayambalam, Thiruvananthapuram,Kerala -695010
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floriculture
AG R I C U LT U R E
MADURAI MALLI the Seductive Fragrance of Madurai Suresh Muthukulam
“L
Editor, Krishi Jagran, Malayalam sureshmuthukulam1960@gmail.com
et this delicate blossom not toil on the red sylvan earth. Let its dainty buds wind their way up my glorious chariot and adorn it with their mesmerizing fragrance” said King Pari when he saw the wild fragile jasmine buds and the vine creeping on the floor of the forest once when he went for hunting. Thus the jasmine, called ‘mallippoo’ in Tamil gained significance. This is a legend from one of the earliest Tamil poems of the Sangham era between 300 BC and AD 300. Yet another legend says that the King of Ayodhya Parthan devoutly worshipped Lord Shiva in a forest full of jasmine vines. All the tales allied to the prominence of flowers in the history of Tamil culture which flourished around the city of Madurai. The matron of Madurai, the fish –eyed goddess Meenakshi, who 80
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is a manifestation of Goddess Parvati, is adorned with ‘Mallippo’ every night, in a ceremony that prepares her for a time with her husband Lord Shiva. A common belief held is that the ‘goddess’ love for the flower wakes the unique variety of jasmine grown in and around Madurai called ‘Madurai Malligai’, the most coveted one of all. The flower finds mention in the Vedas, the ancient and medieval literature in various Indian languages, the epic Mahabharatha and Vatsyayana’s Kamasutra, the malli-mania of the royals, the rulers and the commoners. Madurai soil is rich in sulphur, a secret behind the fragrance causing alkaloids in jasmine-jasmone and alpha-terpineol. Every year in Madurai alone, 9557 tonnes of Malligai are produced annually from 1220 ha. It is also cultivated in www.krishijagran.com
AG R I C U LT U R E
Viruthu Nagar, Theni, Dindigal and Shivaganga. In Madurai alone 900 acres is cultivated which produces 489 tonnes of flower. From the fields the plucked flowers are brought by the farmers in large sacks and taken to the commissioning agents who fix the prices for the day. The prices vary and fluctuate a lot, depending on the weight of the produce of the day, the quality of the flowers, the day of the week, special event on the day etc. For instance, on Fridays the day of special pujas or prayers at Meenakshi temple, on festival days the prices go up because the demand for them is high on those days. A part of produce is also exported out of the city to the large metros and abroad, especially to London, France, Kuala Lumpur and the Middle East. For export the flowers are sealed in special airtight packages. Since the flower’s life is about 24 hours, its demand is highest in the morning when the buds are fresh. The remnants of the auction are sold at dirt- cheap prices. Once the flower lost its fragrance in the evening then it becomes less valuable. Harvest is done every ten days.
Agronomy Madurai Malligai is botanically Jasminum sambac belonging to the family Oleaceae. This grows in well drained loamy or red loamy fertile soil. Warm summer, wild winter, moderate rainfall and sunny days are the essential climatic requirements. The plant is propagated using semi-hard wood cuttings of 15-20 cm. Long layers or rooted cuttings are planted in pits 30x30x30cm with a spacing of 1.25 m either way to accommodate 6400 plants per hectare during
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WORLD June-November. 20kg of FYM per pit is applied before planting. Irrigation should be given immediately after planting followed by weekly irrigation depending upon weather conditions. FYM @ 10kg per pit is applied before planting. NPK @ 60:120:120 gm per plant per year is applied in 2 equal splits during November and June –July along with 10 kg FYM per plant. Pruning is a technique which enhances the crop where the shoots of the past season including the dead and affected branches are removed. Foliar spray of Zinc sulphate 0.25% and MgSO4 0.5% and Iron Sulphate 0.5% should be given at fortnightly intervals. The bushes are pruned to 50cm height from the ground level during the last week of November. Flowering commences in March –April and it continues throughout the year, with a peak in summer. Fully developed and opened flower buds should be hand-picked in the early morning hours before the buds have a chance to open. For concrete extraction, fully opened flowers are harvested. The yield expected is 8-9 tonnes per hectare.
What makes Madurai malligai extra special? Fragrance is known to last up to 36 hours which is due to the fact that it is grown in the unique laterite and reddish soils, a distinctive feature of Madurai district. When compared to other varieties of jasmine grown in other parts of the country, Madurai malligai has thicker petals, which allows the flowers to retain moisture and delay the process of
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withering. As a result the flowers are easier to use in garland weaving. Colour of the Madurai malligai is greenish white when it is picked in the morning which turns milky white and then shiny creamy white in the evening.
of delayed anthesis. The GI tag will reinforce Madurai Malli’s identity in the global market. The tag will also help to preserve the biodiversity of Madurai and protect legitimate rights of jasmine farmers. They also expect this would eliminate adulteration when exported.
Most other jasmine blooms before or around 5pm.Madurai malligai blooms after 6 pm rendering the flowers freshness in the hours before sunrise when the buds are picked.
Value addition Jasmine is one of the most important flowers possessing immense scope for value addition. Jasmine flower buds are used for making garlands, bouquets, string, veni and jadai for grand hair dressing of women on special occasions. Extraction of essential oil of jasmine is used for preparing perfumes, hair oils and others. The wedding garland made of jasmine flower buds are predominant than garlands made of other flowers due to its special fragrance. The strings are used by women of all age groups to adorn their hair. Bridal crowns made of jasmine flower buds are used in some marriages for adorning the couple. Jasmine Jadai is a decorative item used for hair dressing the bride during marriages. There is a practice of using jasmine buds as hand wrist in special functions.
GI tag- a feather in the cap of Madurai Malligai growers
JASMINE FLAVOURED STICKY RICE Ingredients Cooked sticky rice – 2 cups Soya milk -1 cup Jasmine syrup – 5 Tbsp
Method Cool the cooked sticky rice. Mix with soya milk and Jasmine syrup. Put it into small bowls and refrigerate for 2-3hours before seasoning.
With its heavy fragrance, exclusive size and shape, the Madurai Malli’ has been given the Geographical Indication (GI).This is the first GI tag given to a flower in Tamil Nadu. The tag assures legal production of the flower and also prevents unauthorized use of the name by others. The unique qualities of the flower like the six to nine petals, strong fragrance, stalk length equalizes petal length etc are really special. The colour and fragrance of the flower stay intact for two days due to its thick petal because 82
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JAIN IRRIGATION
TO UNDERTAKE 239 CRORE PROJECT IN VIDARBHA
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ndia’s leading micro-irrigation company Jain Irrigation Systems Ltd. has bagged an order of Rs 239.17 crore for setting up an integrated micro-irrigation project in Vidarbha. Jain Irrigation received this order for the prestigious Arvi integrated irrigation project through e-tendering process. This project will be commissioned in Arvi taluk in Wardha district. The project plans to irrigate 20748 acre farmland under the Command Area and will benefit over 10000 farmers. Jain Irrigation has to complete this project within 24 months. The Government has decided to implement many irrigation projects in Vidarbha, considering the current agricultural situation there. Though some projects have been completed, limited land could be brought under irrigation in Vidarbha region. The number of rain-fed farmers is also increasing. Therefore, the available water should be precisely used by implementing the state-of-the-art irrigation 84
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technology. For this, Nagpur situated Vidarbha Development Corporation is implementing this project based on a pioneered concept of “Resource to Root,” which is implemented on ‘water to every farm.’ Under this command area, more than 1000 farmers in 65 villages will get the direct benefit. It would also bring additional 20,748 acre land under irrigation. This automated irrigation project is based on the guidelines of Prime Ministers’ Krishi Sinchan Yojana (PMKSY). It has a provision of complete Piped Distribution Network (PDN) i.e. ‘Har Khet Ko Pani’ and on farm micro-irrigation system i.e. ‘More Crop Per Drop,’ which ensures high productivity and sustainable income for farmers. The productivity of agriculture will increase and farmers would find a way to achieve sustainable farming. Wardha is implementing this project because there www.krishijagran.com
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Jain Irrigation would also do supply installation, commissioning and testing of electric H.T/L.T lines from MSETCL and MSEDCL Arvi substation to pumping station.
are limitations in traditional irrigation projects like land acquisition challenges and resistance from farmers in accepting open canal networks. As per the mandate of Govt. of India under PMKSY, water use efficiency would go from 35% at present to 90% in canal command areas by using Pressurized Piped Distribution Network (PDN) and on-farm micro-irrigation system. Under this project, water is proposed to be lifted from Lower Wardha Project reservoirs to each individual farmer’s field with on-farm automated micro-irrigation (drip/sprinkler) system. Jain Irrigation would complete this EPC/turnkey contract which will involve following works. •
Construction of Approach channel, pump house and its components, control rooms, internal roads in pump house area, compound wall and mild steel gate .
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All types of survey, planning of entire system, designs, drawings and vetting from concerned authorities.
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Execution of underground pressurized pipe distribution network up to 1 ha including main lines, branch lines, manifolds, primary & secondary filtration units, suitable anti-surge devices, all inline structures like thrust/anchor blocks & engravings, railway, highway and pipeline crossings, all types of valves, water measuring devices and all accessories.
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Jain Irrigation would also do supply installation, commissioning and testing of electric H.T/L.T lines from MSETCL and MSEDCL Arvi substation to pumping station.
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Jain Irrigation has to arrange for the supply & installation of 33 KV substations and switch yard etc.with all accessories and getting all clearances from statutory authorities.
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Company will supply, install, commission and test the web-based SCADA automation system to control entire system including pumps, filters, anti-surge devices, valves & wireless field control units.
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Supply, installation and testing of drip irrigation system on 75% area (CCA-6300 Ha) and fixed sprinkler system on 25% area (CCA-2100 Ha) has to be completed as per NMMI guidelines and Department of Agriculture, Govt. of Maharashtra.
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Construction of architecturally aesthetic RCC Farmers Training Centre is also necessary. Jain Irrigation has to form Water Use Associations as per MMISF Act, 2005 and conduct farmers awareness training programme for effective functioning of the scheme.
Jain Irrigation has the responsibility for operation and maintenance of this project for 5 years. “This project is likely to improve the water use efficiency from current 35% to the expected 90% and we are very proud to be selected as the agency to implement the project”, said Ajit B Jain, Joint Managing Director, Jain Irrigation Systems Ltd. JULY 2018
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Biotech: A Total Solution for All Organic Waste
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iotech, a synonym of environment, energy, eco-friendliness, hygiene and health, is one of the dominant names in Bio waste management. It provides a total solution for biogas generation through effective treatment of all types of organic wastes. Based at Thiruvananthapuram, Biotech propagates its energy conservation devices and programmes worldwide for a sustainable future. Its new and innovative projects at a glance:
Domestic Bio Gas Plants Domestic bio gas plants produce cooking
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gas and organic fertilizer at a time. These plants are the best option for the hygienic disposal of organic waste generated from houses. Biotech provides different models of plants to meet the requirements for each and every individual houses. Capacities available from 0.5 CuM to 6 CuM.
Institutional Bio Gas Plants This is one of the best systems to keep the surrounding clean and tidy. This category of biogas plants will provide biogas to replace other fuels consumed for cooking, lighting or electricity generation. It is suitable for all
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public and private institutions like hostels, old age homes, schools, hospitals, factory canteens etc. Sizes available from 8 Cubic Metre to any higher capacity.
Waste to Energy Project The hygienic disposal of organic waste is one of the challenges faced by the Public Institutions like markets, slaughter houses etc. The application of Biomethenation technology helps the institutions to dispose the organic wastes in the same day when it is generated. The biogas generated through this process can be utilized to produce electricity. This electricity can be used to meet in-house requirements as well as off- grid and grid connected applications.
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Night Soil Based Biogas Plants These are suitable option for improving the sanitation in houses as well as Public and Private Institutions. It will help to prevent the emission of methane from the human excreta to the atmosphere.
Foldable Biogas Plant Foldable Biogas Plant is a suitable model for speedy installation and operation. It is also a customer friendly design.
Auto Fuel from Bio Gas The most economical and commercial use of biogas is producing auto fuel from it. By the purification, auto fuel grade biogas can be produced.
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Pros and cons of BT COTTON CULTIVATION Shubhra Dey
M.Sc Biotechnology from MIMT, M- +919652929663, E mail- shubhra.dey1108@gmail.com)
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otton as a cash crop makes up around 30% of total domestic agricultural production in the country. Currently, India has about 20 million acres of land under cotton cultivation. Alike other monocultural crops, cotton also requires intensive use of pesticides to keep cotton lint safe from various pest attacks. Among all pests cotton pink bollworm (A. lepidoptora) causes massive damage. Cotton bollworm is a tricky situation in cotton growing areas of tropical countries where it is grown under irrigation. Infected cotton bolls are sold at lower market price and industrial demand also decreases. Cotton growers have seen that many cotton pests have developed resistance to pesticides. To overcome this huge damage Monsanto introduced Bt cotton variety with the trademark 88
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name “Bollgard� cotton in 1996. It was the first Bt cotton to be marketed in the United States. Bt cotton is a genetically modified organism (GMO) cotton variety, which was introduced to counter bollworm attacks. The Bt cotton variety contains a foreign gene obtained from some soil bacterium known as bacillus thuringiensis. B. thuriengensis naturally produces some toxic protein crystals that acts as an insecticide to bollworm. This bacterial gene introduced genetically into the cotton seeds. This transgene is not produced naturally in the cotton pants. The worm feeding on the leaves of a BT cotton plant becomes lethargic and sleepy, thereby causing less damage to the plant. The original Bollgard cotton produces a toxin called Cry 1Ac that has excellent activity on tobacco budworm and pink bollworm. These two insects are difficult to control with traditional www.krishijagran.com
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The Bt cotton variety contains a foreign gene obtained from some soil bacterium known as bacillus thuringiensis. B.thuriengensis naturally produces some toxic protein crystals that acts as an insecticide to bollworm
efflux of potassium ions, the affected epithelial cells lyse and die. This creates gaps in the brush border membrane, allowing bacteria and Bt spores to enter the body cavity. Subsequently, the insect will die of internal infection after ingesting a Bt crop. insecticides. Gradually, it costs a lot to a farmer who is using expensive insecticides to kill bollworms. Consequently, Bt cotton was widely adopted by growers in the western Cotton Belt for pink bollworm and by growers in the Midsouth and Southeast, primarily for tobacco budworm. Bollgard toxin also has moderate activity on bollworm and to a lesser extent on loopers, fall armyworm and beet armyworm. Bollgard II was introduced in 2003, representing the next generation of Bt cottons. Bollgard II contains a second gene from the Bt bacteria, which encodes the production of Cry 2Ab. There are more than 200 different types of Bt toxins, each affecting different types of insects. When a bollworm feeds on Bt cotton crop, the Cry toxins are dissolved and activated by the high pH environment of the animal’s gastrointestinal system. In the midgut, the activated Cry molecules bind to cadherin-like proteins on cells comprising the brush border membrane. The epithelium of the brush border membrane has the function of maintaining separation of the body cavity from the gut while allowing absorption of nutrients from the digested food bolus. Cry toxins bind to specific locations on the cadherin-like proteins present on the epithelial cells of the midgut, and form ion channels allowing potassium ions to flow from the cells. As the control of potassium ion concentration is critical to the survival of every living cell, they are tightly regulated under normal function. With the formation of Cry ion channels and the subsequent www.krishijagran.com
Penetration of Bt cotton in the market: Bt cotton slowly gained acceptance in Australia (1996), Argentina (1997), China (1997), Mexico (1998), South Africa (1998), Colombia (2002) and India (2002). In India, genetically modified (GM) cotton was first introduced in 2002 by Mahyco Monsanto Biotech (India) Ltd., which is a joint venture between Mahyco Seeds and Monsanto India. The company sub-licences the GM technology to 49 Indian seed firms. Backed by an aggressive advertising campaign, Bt cotton became the dominant force in Indian cotton production. At present around 90% of the India’s cotton area grows genetically modified cotton.
Benefits of Bt Cotton •
It is considered that Bt toxins cause lesser damage to the environment compared to the other harmful chemical insecticides.
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Bt toxins also do not pose no hazard to non-target organisms like mammals and fish.
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The use of Bt cotton minimizes land and ground water contamination which is generally caused by excessive insecticide usage.
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Cultivation of Bt cotton also reduces labour and production costs.
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There will not be a chance of cross pollination with any indigenous variety as the ploidy in these species differ fundamentally.
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Since the pest threat is drastically reduced, JULY 2018
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In 2014, the Cotton Advisory Board of India found a threefold increase in the cost of growing cotton, due to the high price of Bt seeds, and other input costs such as fertilisers and the pesticides needed to deal with the serious pest problems it can yield better crop with satisfied productivity. •
Three Bt crops are now commercially available: corn, cotton, and potato.
Failure story of Bt Cotton After few years of GM cotton, cotton growers observed that secondary pests were getting suitable environment to thrive. Four years after Monsanto released its first-generation GM cotton, the pink bollworm had become resistant to it in Western India. Monsanto then released a more expensive, second generation Bt cotton, but within a few years, the pink bollworm had developed resistance to it too. All this led to increased insecticide use. In 2014, the Cotton Advisory Board of India found a threefold increase in the cost of growing cotton, due to the high price of Bt seeds, and other input costs such as fertilisers and the pesticides needed to deal with the serious pest problems. As a result, farmers started moving to desi cotton cultivation which fetches nearly half the input costs compared to Bt cotton.
Drawbacks of Bt Cotton Tobacco budworms are well adapted to develop resistance to many insecticides, including Bt 90
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toxins. Because of this, there are restrictions associated with the use of Bt cotton which can binge resistance. Bt toxins are highly specific, the toxins produced by Bt cotton are toxic to few of arthropod species. Negative impacts on non-target arthropods are potential concerns resulting from the use of Bt crops. Pollen containing Bt toxins could be spread onto plants that serve as hosts to monarchs, swallowtails and other butterflies. Bt cotton may often reduce the use of broad-spectrum insecticides, thereby reducing the impacts of these applications on the environment and non-target organisms. Bt cotton was meant to be grown in irrigated areas, but in India 60 percent of cotton area is rainfed. Cotton farmers need to buy Bt cotton seeds every year at a high cost. Therefore, the costs of cultivation have risen after Bt cotton. Bt cotton crop has become nest of few new pests like mealy bug and whiteflies. These situations sometimes become very difficult for small to marginal farmers as they come under debt.
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CHINA SCIENTISTS GROW RICE IN DUBAI DESERT
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hinese scientists have successfully grown and harvested rice in the deserts of Dubai by using a hybrid rice strain that can grow in saltwater.
It is developed by a team of scientists from China’s Qingdao Saline-Alkali Tolerant Rice Research and Development Center, based in Shandong Province, and headed by China’s renowned ‘father of hybrid rice’, Yuan Longping. Chinese news agency Xinhua reports that researchers have collected up to 7,500 kilograms of rice per hectare which is more than double to the global average of 3,000 kilograms per hectare. The team now plan to set up a 100-hectare experimental farm later this year, put it into regular use next year and then start expanding after 2020. Their goal is to cover around 10 percent of the UAE’s desert land, which has a total area of 83,600 square kilometres, with paddy fields. China and Dubai also signed an agreement to promote seawater rice across the Arab world, in order to reduce the risk of food shortages in the future. China is the world’s largest producer and consumer of rice, which is traditionally grown in soil and freshwater. With more than 665,000 square kilometres of highly saline land, the country has been working to develop strains of salt-resistant rice for the past four decades.
Yuan Longping with junior scientists
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