Western Ghats Kokum Foundation - Organic Farming Association of ...

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5. Tissue Culture - 59 In-vitro Culture of Garcinia indica Choisy - A Review by M. Baskaran and S. Krishnan,Department of Botany, Goa University. 6. Post harvest processing a. Need of Standardization and Advances in Value Addition of 67 Kokum processing - N.J.Thakor, S.B.Swami and P.M.Haldankar b. Traditional Methods of Kokum (Garcinia indica Choisy) 73 Fruits Processing by Dr. G.D. Joshi, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli c. Konkan Kokum- A Ready To Serve, kokum fruit drink. 81 -A Value Added Product by Mukund Bhave d. Food processing: A growing business by Sanjay Orpe 84 e. HCA extraction from Kokum 87 f. Identification and Extraction of Anthocyanin 88 g. ‘Wine Of Waste' tropical fruits 90 by Miguel Arcanjo Braganca and Dr. John Carmo Rodrigues, Goa 7. Recipes 95 a. Xarope de Brindao (Kokum squash) b. Rasam [Punarpuli Saaru] c. Kokum sherbet (Syrup) d. Sol Khadi 8. References 99 9. Websites 107 10. Email IDs 108 11. Annexure a. Western Ghats Kokum Foundation 109 b. Brief Report of the 1st National Seminar on Kokum 111 c. 2nd National Seminar on Kokum 113 d. Recommendations of 2nd National Seminar on Kokum 117 e. The Garcinia species 120 f. Antioxidant activity of Garcinia indica (kokum) and its syrup 128 Akanksha Mishra, Mrinal M. Bapat, Jai C. Tilak and Thomas P. A. Devasagayam g. Emerging role of Garcinol, the antioxidant chalcone from 132 Garcinia indica Choisy and its synthetic analogs Subhash Padhye, Aamir Ahmad, Nikhil Oswal, and Fazlul H Sarkar
Acknowledgement We acknowledge with gratitude the gift of the plant species that the Botanists have named as Garcinia indica and the people affectionately know in their own native tongues as Goa butter tree, kokum butter tree, mangosteen oil tree, kokum, bheranda, bhiranda, kokamba, kokambi, ratamba, ratambi, tambada amba murgal, murgal-mara, kaattampi kokkam, murgina, punarpuli, devana huli, tintali, kokam, bhirind, kokam, vrikshamia, amlabija, amlapura, amlashaka. In French, Italian and Spanish the name is spelt as cocum and in Portuguese it is known as brindao or brindonna. Whether one believes in creation or in evolution, trees came before human beings. The people of the Konkan who discovered uses for the fruit rind, pulp and seed, and built up the tradition of having it as a part of the daily meal, undoubtedly helped to perpetuate the tree species through cultivation of the tree for domestic consumption. Those who raised seedlings and spread them across the region have helped generate and preserve the vast plant diversity that exists in Garcinia indica today. We are grateful to them for giving mankind the plant diversity from which to develop elite selections and hybrids as per the requirements of the present day. Our special thanks go to the farmers and scientists who brought different types of Garcinia indica fruits, dried rind, juice, syrup, agall (juice in brine), aerated Ready-To-Drink beverage, Kokum butter and other products to the first National Seminar on Kokum held at Regional Fruit Research Station, Vengurla, of the Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth (Konkan Agriculture University), Dapoli, Maharashtra, in 2001. These and the papers presented on the occasion, formed the strong foundation on which grew the Western Ghats Kokum Foundation to facilitate two more national seminars, produce a compendium and to attempt this Resource Book. The participants in the second and third National Seminar on Kokum, scientists, farmers, processors, equipment manufacturers, bankers, journalists and others have contributed to the development of the pool of knowledge from where we have drawn deeply to produce this Resource Book. After the 1st National Seminar on Kokum new selections of Kokum varieties have been made and propagated, new equipment for cutting , juice extraction, powdering drying and packing of Kokum products have been developed. It is gratifying to note that new range of Kokum products have been developed and successfully marketed during the last decade. We acknowledge the role of the internet in providing access to information that would otherwise have remained inaccessible in different parts of the world, and also for easy communication with the various contributors via email. The National Horticulture Mission, Government of India, has supported the national seminars through the Directorate of Agriculture, Goa. The NABARD, State Bank of India, Sesa Goa Ltd, MCX and other donors have generously supported the activities of the Western Ghats Kokum Foundation. The Indian Council for Agricultural Research has supported the knowledge base through ICAR-Goa Research Complex and Dr. Balasaheb 1 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: Index of Contents I. Acknowledgemen
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 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
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considered as a potential replaceme
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Raw Kokum juice extraction After de
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Chemical Characteristics of the Fat
Page 83 and 84:
Flow sheet 4 Brined Kokum Juice (Ag
Page 85 and 86:
COSMETICS MODERN PREPARATIONS FROM
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new plant is upwards of 15 crores!
Page 89 and 90:
Food Processing - A Growing Busines
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PRODUCTION OF MICROENCAPSULATED ANT
Page 93 and 94:
Identification, Extraction, Membran
Page 95 and 96:
WOW! ‘Wine Of Waste’ tropical f
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alternate day. (6) After 21st day,
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RIND 42% UTILIZATION OF KOKUM BEVER
Page 101 and 102:
anthocyanin and garcinol. An attrac
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Kokum sherbet is also added to many
Page 105 and 106:
Chabukswar, M.M., Deodhar, M.A. (20
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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
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for coming decade, Graft induced mo
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question slip. These were then sort
Page 121 and 122:
3rd National Seminar on Kokum held
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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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