- 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 and 20: 1st National Seminar on Kokum held
- Page 21 and 22: Prospects on natural diversity in K
- 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: Table 3: The Legal Classification o
- 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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