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

Preparation of Syrup (Amrut Kokum)
Selection of fruits ripe, fresh and sound fruits are selected and washed with water.
Stalks are removed. Preparation of fruits. The fruits are cut into four pieces by quar tearing.
The pulp and seeds are removed.
The pieces of rinds are mixed with sugar in 1:2 (Rind: Sugar) proportion. This
mixture was kept in a big stainless steel vessel for about 7 days. The mixture was well
stirred every day.
After 7 days whole juice from Kokum rind was extracted due to osmosis and whole
quantity of sugar was dissolved in it. The syrup was strained through 1 mm stainless steel
sieve to separate out the rind portion. The preservative sodium benzoate was added at the
rate of 610 mg/kg of the finished product.
The syrup was filled in the presterilized glass bottles. The bottles are then crown corked,
labelled and kept in a cool and dry place at ambient temperature conditions.
Ripe Kokum Rind Powder
Selection of fruits ripe, fresh and sound Kokum fruits are selected. The fruits are cut
into pieces. Inner pulp and seeds are removed. The pieces are dried in cabinet drier at 50-
55°C and after drying, powdered in electrically operated grinder. The powder is then sieved
through 1 mm mesh sieve and then packed in polythene bags and kept in a cool and dry
place at ambient temperature conditions.
Brined Kokum Juice (Agal)
The fruits are cut into pieces and inner pulp and seeds are utilized. The pulp along
with the seeds is taken into a big stainless steel vessel. The salt at the rate of 160g per kg
pulp was added. The mixture was stirred daily for seven days. After seven days the whole
mixture was strained through stainless steel sieve. Thus, brined juice was then filled in
presterilized bottles.
Kokum has been traditionally used as acidulent in certain foods in some regions of
Karnataka and Maharashtra. It is also used to make an attractive red pleasant flavoured
extract for use as a beverage. The kokum fruit is anthelminitic and cardiotonic and used in
piles, dysentery, tumours, pains and heart complaints. Syrup from the fruit juice is given in
bilious affections.
Kokum seed (8-10 seed per fruit) is good source of fat which is called as "Kokum
butter" in commerce. Kokum seed is a minor oil seed crop; butter has food and non-food
applications. The seeds are decorticated by beating with a rod.
The oil is traditionally extracted by boiling the kernels in water and the oil which
collects at the top is skimmed off. Now a day's oil is obtained by solvent extraction also. The
yield of oil (fat) is about 25%. The fat is greasy to feel and whitish-yellow in colour.
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Resource Book on Kokum (Garcinia indica Choisy)
Western Ghats Kokum Foundation, Panaji - Goa