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PROCEEDINGS OF THREE NATIONAL SEMINARS ON KOKUM ON BIODIVERSITY & CULTIVATION OF KOKUM 15 Resource Book on Kokum (Garcinia indica Choisy) Western Ghats Kokum Foundation, Panaji - Goa
Prospects on natural diversity in Kokum- with respect to processing and value addition S.Priya Devi, M.Thangam, J.Ashok Kumar, K.Ramachandrudu,V.S.Korikanthimath ICAR Research Complex for Goa, Ela, Old Goa – 403 402 Kokum, botanically Garcinia indica Choisy (Thouars), is a commercially underutilized perennial tree species, found wide spread as a native species in Goa. It belongs to family Clusiaceae of order Theales and sub class Dilleniidae. Few important genera under this family are Garcinia, Hypericum, Vismia, Cratoxylon, Triandenum, Pentadesma, Mammea, Allenblackia, Calophyllum, Mesua etc. (Robson and Adams, 1968). The genus Garcinia includes 200 species, out of which 30 different species are reported to be found / grown in India (Korikanthimath and Desai, 2005). However, Karnik (1978) have mentioned that over 400 species of Garcinia have been identified and 40 edible species have been listed. Though the genus Garcinia has got around 200 species widely distributed throughout tropical Asia, few economically important species are G. mangostana, G. indica, G. gummigutta, G. xanthochymus, G. hombroniana, G. cowa, G. morella etc. Around 30 species of Garcinia are available in India (Nadkarni et al., 2001). A feature of this genus is the presence of yellow or white latex plant parts. Out of thirty species, G.indica is confined to India and Sri Lanka only (Patil et al, 2005) G. indica is commonly known as Brindonia Tallow tree or Kokum Butter tree in English. The other vernacular names are kokum, birand, amsol (Konkani and Marathi), brindon (Portuguese in Goa), murugalu (Kannada) and punarpuli (Malayalam).The chromosome number of kokum is reported as 2n = 54 by Krishnaswamy and Raman (1949) and as 2n = 48 by Thombre (1964). Kokum has got multifarious uses and therefore, finds an inevitable place in the lifestyle of local population. The fruit juice is used for production of syrup, squash, RTS, agal (salted juice) etc. The dried rind is used as a souring agent in Goan cuisine. The seeds are a rich source of kokum butter, which is nutritive, demulcent, agent for smoothening, softening etc. and used for cosmetic, confectionary and culinary purposes. Raw fruits, young leaves and bark are also used as medications against several disorders. The fruit rind is a rich source of α Hydroxy Citric Acid (HCA) that prevents fat accumulation in body cells, and thereby functions as the main natural source for production of anti-obesity drugs. (Patil et al., 2005) Current scenario of area, production and processing Neglected and under utilized crops are essential to the livelihoods of millions of poor farmers throughout the world. In India, kokum trees are endemic to Konkan belt and the estimated production is 10,200 tons, of which 9000 tons are processed. (Sawant, 2005). The trees are found single or in clusters through out Goa. Exact statistics of current area and production of kokum in Goa is not available. However, the area and population of kokum trees in Goa is steadily increasing due to the efforts of Forest Department, Government of Goa. A production target of around 14.75 lakhs seedlings of different species was achieved 16 Resource Book on Kokum (Garcinia indica Choisy) Western Ghats Kokum Foundation, Panaji - Goa
Page 1 and 2: Western Ghats Kokum Foundation’s
Page 3 and 4: Western Ghats Kokum Foundation’s
Page 5 and 6: Index of Contents I. Acknowledgemen
Page 7 and 8: Acknowledgement We acknowledge with
Page 9 and 10: Globalisation and Kokum Ajit Shirod
Page 11 and 12: An Introduction to Kokum Kokum (Gar
Page 13 and 14: Kokum fruit contains compounds that
Page 15 and 16: Its rind powder and decoction are u
Page 17 and 18: An average kokum tree bears hundred
Page 19: 1st National Seminar on Kokum held
Page 23 and 24: of fruit. During the fruiting seaso
Page 25 and 26: was 2.39, 3.64 and 5.71 for acids i
Page 27 and 28: household level has been the tradit
Page 29 and 30: Composition and Uses of Kokum Due t
Page 31 and 32: Efforts are being made by ICAR and
Page 33 and 34: Future Strategies Since Kokum occur
Page 35 and 36: cultivation. Only agricultural prac
Page 37 and 38: Status and Prospects of Kokum in Ut
Page 39 and 40: Table 3: The Legal Classification o
Page 41 and 42: CONVENTIONAL PROPAGATION OF KOKUM K
Page 43 and 44: CROP IMPROVEMENT 38 Resource Book o
Page 45 and 46: strains of Kokum. Genotypes MLDK-5
Page 47 and 48: ) Flowering and Fruiting Pattern i)
Page 49 and 50: Mango and Kokum are perennial crop
Page 51 and 52: Present status and future thrust ar
Page 53 and 54: NEW VARIETIES OF KOKUM Konkan Hatis
Page 55 and 56: A. Sexual Propagation I) Seed and s
Page 57 and 58: ii) In-situ grafting In seedling po
Page 59 and 60: period from flower bud appearance t
Page 61 and 62: Flowering Patterns in Kokum M. Bask
Page 63 and 64: TISSUE CULTURE IN KOKUM a b c d e f
Page 65 and 66: 0.89 µm BAP for further elongation
Page 67 and 68: was observed on half-strength MS me
Page 69 and 70: POST HARVEST PROCESSING 64 Resource
Page 71 and 72:
MODERN METHOD OF DRYING RIND OF KOK
Page 73 and 74:
traditionally extracted by boiling
Page 75 and 76:
After adding required quantity of s
Page 77 and 78:
considered as a potential replaceme
Page 79 and 80:
Raw Kokum juice extraction After de
Page 81 and 82:
Chemical Characteristics of the Fat
Page 83 and 84:
Flow sheet 4 Brined Kokum Juice (Ag
Page 85 and 86:
COSMETICS MODERN PREPARATIONS FROM
Page 87 and 88:
new plant is upwards of 15 crores!
Page 89 and 90:
Food Processing - A Growing Busines
Page 91 and 92:
PRODUCTION OF MICROENCAPSULATED ANT
Page 93 and 94:
Identification, Extraction, Membran
Page 95 and 96:
WOW! ‘Wine Of Waste’ tropical f
Page 97 and 98:
alternate day. (6) After 21st day,
Page 99 and 100:
RIND 42% UTILIZATION OF KOKUM BEVER
Page 101 and 102:
anthocyanin and garcinol. An attrac
Page 103 and 104:
Kokum sherbet is also added to many
Page 105 and 106:
Chabukswar, M.M., Deodhar, M.A. (20
Page 107 and 108:
Joshi, G.D. 2005. Traditional metho
Page 109 and 110:
Nayak, C.A., Srinivas, P., Rastogi,
Page 111 and 112:
Tembe, R.P., Deodhar, M.A. (2011).
Page 113 and 114:
E-mails: Editors: Miguel Braganza,
Page 115 and 116:
2. To develop and standardize crop
Page 117 and 118:
for coming decade, Graft induced mo
Page 119 and 120:
question slip. These were then sort
Page 121 and 122:
3rd National Seminar on Kokum held
Page 123 and 124:
8. All along the Western Ghats stat
Page 125 and 126:
The Garcinia species Adapted from :
Page 127 and 128:
(HCA), which is the active ingredie
Page 129 and 130:
The constituents include—biflavon
Page 131 and 132:
Action, Medical uses and Dosage The
Page 133 and 134:
Medicinal Properties of Kokum Antio
Page 135 and 136:
malondialdehyde equivalents after a
Page 137:
Emerging role of Garcinol, the anti
Page 140 and 141:
KOKUM FRUIT PROCESSING MACHINES Sie
Page 142 and 143:
Other Benefits and Considerations R
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