Narayana Rai, a visionary farmer, started cultivating ‘kokum’ to preserve it as plantations began declining. His flourishing property, now managed by his son Ramesh Rai, boasts over 10,000 kokum bushes. The household has additionally distributed over two lakh saplings to different farmers.
Kokum, a uncommon and cherished sour-tasting fruit, incessantly options within the delicacies of individuals residing within the Western Ghats area of India. Regardless of its recognition, this savoury fruit is turning into more and more scarce as a result of decline in its plantations.
“Most of it solely grew wild with none correct care or irrigation. They had been nearly going extinct when my father began to develop them on our plantation,” says Ramesh Rai (68), the son of Narayana Rai — a farmer from Ballikan village in Puttur, who was one of many first individuals who realised the decline within the manufacturing of kokum and began planting the fruit.
Identified scientifically as Garcinia indica, kokum is a fruit-bearing plant within the mangosteen household. It’s generally discovered within the Western Ghats area of India. Devoured for its savoury style, it is usually often called bheranda in Marathi, kudampuli in Malayalam, and kodampuli in Tamil.
Though Narayana handed away earlier this 12 months, his household, particularly his son, has been carrying ahead his legacy. Narayana’s property, now managed by his son, boasts over 10,000 blooming kokum bushes which can be actively producing fruit.
The Higher India sat down with Ramesh to know his father’s imaginative and prescient and what Ramesh is doing to take it ahead.
A leap of religion
Ramesh fondly recollects when his father predicted that kokum can be in excessive demand sooner or later. Speaking concerning the historical past of the property and his father’s dream, he says, “My father acquired our property in 1950, reworking what was then a dense forest right into a plantation. Initially, we planted areca, rubber, coconut, jackfruit, and cashew.”
Whereas Ramesh’s father was farming totally different crops, it was about 15 years in the past that he started planting Kokum, anticipating its future demand because of its medicinal worth. “He began rising kokum due to his love for the fruit! Moreover, kokum crops don’t want a lot water and develop properly within the native local weather,” he provides.
He shares that his father planted round 12,000 kokum crops, of which roughly 10,000 have survived. Kokum is very wanted in North India for its use in making oils and drinks. “We had been assured that the worth of kokum would rise, and we determined to attend for the crops to mature. Initially, the worth was round Rs 10 per kg, nevertheless it has now risen to Rs 120 to 130 per kg, and in some locations, it could actually go as much as Rs 300 per kg,” he shares.
When Narayana began farming kokum, everybody thought that it was a waste of time. Nevertheless, for him, this meant the lack of a local tree, which he didn’t need.
Ramesh provides, “The preliminary challenges my father confronted had been vital. Farmers discovered it arduous to imagine {that a} easy plant like kokum may remedy their issues. Since kokum was not well-known and had little demand available in the market, farmers had been reluctant to waste their time rising it.”
Saving the native plant
Ramesh recollects that his father Narayana took it upon himself to boost consciousness among the many farmers. “We needed to show its effectiveness and associate with varied organisations to showcase it. We tried to elucidate to the farmers how medically useful it was. It took round 36 to 60 months for the farmers to see outcomes and recognise its advantages,” Ramesh says.
As soon as the farmers understood my father’s thought, they wished to plant kokum too, he provides. “Many had been impressed after seeing our plantation and took crops from us. Over time, we’ve got distributed round 2,00,000 saplings to farmers. We charged Rs 5 to 12 per sapling, however we stopped nursery manufacturing to forestall oversaturation available in the market,” he shares.
Whereas Ramesh labored as a hotelier for many of his life, he’s now planning to take his father’s
legacy forward. “My father was at all times devoted to farming, and he began the resort enterprise too managing it alongside the plantation. The land was ancestral nevertheless it was my father who expanded it to 200 sq ft and turned it right into a farm property. We dwell on the property, and I need to divide my time between the resort and the plantation now,” he says.
Sharing his future plans, he says, “By subsequent 12 months, we plan to deal with harvesting and advertising and marketing kokum in bigger portions. Labour shortages have restricted our capability, however we’re addressing this subject by bringing in additional employees. We intention to satisfy the present excessive market demand for kokum. This 12 months, we couldn’t harvest a lot because of labour shortages, however with new labour methods, we hope to beat this problem.”
He provides, “My father made varied kokum merchandise, corresponding to head therapeutic massage oil, physique therapeutic massage oil, and kokum juice. Although we’ve got the gear and amenities to proceed manufacturing, we’ve got not actively pursued it since his passing. We now have a manufacturing facility and equipment, however I haven’t continued the manufacturing as a result of I’m concerned in different fields. I want to revive that in the future too.”
Ramesh has additionally hosted worldwide delegations from round 42 nations for a convention organised by the Central Plantation Analysis Institute in Kasaragod. “They visited our plantation to watch and study from our farming practices, particularly kokum. Though we don’t recurrently host friends on the property, we’ve got just a few rooms in our outdated home for infrequent guests,” he shares.
The transition to Kokum farming was additionally a strategic resolution reasonably than simply an emotional one, Ramesh informs. “It was to utilise our sources successfully and deal with water shortage points. We planted kokum between different crops like coconut and cashew to maximise land use. The success of our kokum plantation has confirmed the foresight and planning that my father had, making certain the sustainability and profitability of our farming practices.”
He provides, “We imagine that kokum has vital potential because of its medicinal properties and the rising demand for pure well being merchandise. As we proceed to develop our plantation and overcome challenges, we stay dedicated to offering high-quality kokum and contributing to the agricultural panorama in our area.”
(Edited by Pranita Bhat; All Pictures Credit score: Ramesh Rai)
