Scientific cultivation method of Tamarind (ખાટી આંબલીની વૈજ્ઞાનિક ખેતી પધ્ધતિ)

Scientific cultivation method of Tamarind

(ખાટી આંબલીની વૈજ્ઞાનિક ખેતી પધ્ધતિ)

Tamarind is native to Africa, a bean tree. The mango tree has a medium thick bark of gray color with a height of 6 to 10 m and a girth of 2 to 3 m and strong branches. Whose botanical name is Tamarindus indica and which is also known as tamarind.

Ambli is mainly found in countries like Bangladesh, Sri Lanka, Burma, Florida, Sudan, Egypt, Taiwan, Malaysia, India, Pakistan. In India, mainly in the humid areas of South India like Andhra Pradesh, Tamil Nadu, Kerala, Karnataka, the mango tree stays green for many months, while in the dry area, its leaves fall in the autumn. Mango trees are mainly found on the ridges of farms. Ambli trees are found in Valsad-Dang, Surat, Navsari, Bharuch, Panchmahal, Sabarkantha, Banaskantha, Junagadh and Bhavnagar areas in the state of Gujarat.

Read in Gujarati(ગુજરાતીમાં વાંચો)

Soil:

Soil rich in organic matter is very suitable for tamarind and can also be found in various types such as rocky, deep, loamy, alkaline or heavy black soils. If mango gets enough soil moisture, its growth is very good and also fruit and flower stalks are good. Ambergris can resist a few salts to a great extent.

Varieties:

 Tamarind is a traditional tree like other fruit crops. Genetic diversity is found mainly when the crop is propagated by seeds. Karnataka, Tamil Nadu and Various varieties have been developed at Maharashtra. Brown pulp that turns black in the long run. Varieties with bluish pulp are mostly sweet due to low acidity. Turi tamarind is mainly traded in local markets and exports. Most of the mango varieties are tura flavored.

• Establishment: 

This variety of Ambli is released from Fruit Research Center, Marathwada Agricultural University, Aurangabad, Maharashtra. Fruit length is 2.5 cm. And width 2.5 cm. And thickness 1.5 cm. Is. The peel of the fruit is bluish brown in color and the pulp is yellowish at night. An average of 215 grams of pulp is obtained from one kg of fruit. The acidity of the fruit is 8.21%. Adult trees produce an average of 40-50 kg per year.

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• Yogeshwari (Variety with bluish pulp):

 This variety of Ambli has been released from Marathwada Agricultural University, Parbhani, Maharashtra. Excessive acidity of fruit 11. Rup% acid (tartaric acid), pulp of raw and ripe fruits is bluish, fruit length is 10.15 cm, width is 2.16 cm. And thickness is 1.5 cm. Adult trees produce an average of 40-50 kg per year.

• Selection-28: 

This high yielding variety of Ambli has also been released from Aurangabad, Marathwada Agricultural University, Maharashtra. Fruits regularly, fruit length is 18 to 15 cm. The pulp is yellowish brown to sweet in color. Adult trees produce an average of 40-50 kg per year.

• PKM-1F: 

Large fruits, pulp, large seeds, good amount of TSS. And this variety of ambly containing tartaric acid has been released by Tamil Nadu Agricultural University, Periyakulam. The variety is very popular in Tamil Nadu as well as has an international market.

• DT-1 and DT-27: 

These varieties have been released from University of Agricultural Sciences, Dharwad which have the capacity to produce 500 and 350 kg / tree / year respectively. Apart from this, Urigam, South Indian variety, sour and sweet native varieties are also found naturally.

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Growth: 

Growth of perennial mangoes is mostly done from seeds. It is also augmented by the present clauses. Thingdakar eye graft or new graft method can be augmented.

Planting spacing: 

Usually 10 × 10 or 12 મી 12 m. It is advisable to plant mango at a distance of no. For this 1 × 1 × 1 m. The pits should be prepared in summer and filled with compost (10 to 15 kg) and a mixture of fertile soil and single super phosphate 2-3 kg above the pits.

Fertilizers:

 No special research has been done on the application of organic as well as chemical fertilizers in Ambli. However, application of single super phosphate and then ammonium sulphate or urea fertilizer in the pit at the time of planting improves the growth of the plant. Beneficial product can be obtained by applying 50 kg manure and 2 kg lemon juice in the pit during monsoon. According to a research done in Rajasthan, adult trees can be fertilized with 100 kg of manure and 200-150 kg of manure. F.po./year should be given. Fertilizers should be applied only when there is moisture in the soil by digging around the trunk. That is, after the first rains of the monsoon, the total amount of manure together is 1.5 m from the trunk. Make a ring away and cover with clay.

Spraying and education: 

Normally spraying is not done in Ambli, however 1.5 to 20 m from the ground. The tree should be cultivated by pruning all the branches up to a height of.
Irrigation: In the initial stage of new planting of Ambli, regular irrigation at intervals of 10 to 15 days depending on the soil type improves the growth of the tree. There is no special need for irrigation after the trees have grown.

Back fitness:

Covering straw or grass or plastic around the trunk of mango helps in moisture retention and good control of weeds.
Periodically weed around the trunk of the tree.Intercropping before and after rains.As the growth of ambly is slow, in the early stages of new plantingIntercrops of vegetables suitable for the area can be taken.

Harvest: 

Fruits are usually ready in February-March. Let the fruit ripen on the tree till the outer crust of the fruit dries and hardens and the pulp of the fruit separates from the crust. If the ripe fruits are not picked from the tree, they hang for a year. To gather ripe fruits by shaking the branches of the tree. Then lightly beat with a wooden stick to remove the cover of the coach. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Mango fruit contains 5% pulp, 2% seeds and 11% cochlea and fiber.

Read in Gujarati(ગુજરાતીમાં વાંચો)

Production: 

Mango tree prepared from seeds starts fruiting in 8 to 10 years while grafted mango grows early. As the size and age of the tree increases, the yield increases, which remains beneficial for 50 to 100 years. A well developed tree produces about 200-400 kg of fruit per year.

Value Added:

• Tamarind wood is very important, it is used in various textures. Wood generates more heat. Salty sour mango and its products are exported to countries like Pakistan, Japan, Germany, France, UK, Italy and Bangladesh. Rasam is made from tamarind in South India. It is believed that eating rice daily does not increase body heat. Drinking gopak tamarind syrup in summer relieves loo.

• Tamarind paste After extracting tamarind seeds, mix whole salt (5 to 6% of the total quantity) in the pulp and make rounds in the month of March / April and fill it in a clay pot and store it for a long time.

• Tamarind is eaten in different forms at each stage till it is ripe. Tamarind seeds are also used in frying as a mask.

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