Experience Of BAIF In Promoting Tamarind

Tree Domestication Experience of BAIF with Tamarind N.G. Hegde and J.N. Daniel

Abstract

Promotion of tree-based farming is a key activity of BAIF Development Research Foundation. Although tamarind is not a component of the system commonly promoted by BAIF, it has remained a species of interest because of its benefits to rural communities. BAIF’s domestication efforts with tamarind include activities in both research and development. A germplasm collection of 13 genotypes is maintained in two campuses of BAIF. Fruit yield of these genotypes are monitored with the objective of understanding fruiting patterns and identifying potential elite trees. Success rate with rooting of stem cuttings as a method for vegetative propagation was low. Wedge grafting was found to be the most suitable method. Processing of fruit pulp to diversify the product range is also being explored. BAIF has published extension literature on tamarind in the form of posters, manuals, processing flowcharts and articles in newsletter. In order to promote processing of underutilised fruits, three small-scale centres have been established. Members of self-help groups process products such as tender tamarind chutney and pickle in these centres. A workshop organised by BAIF recently addressed issues related to production and processing of tamarind and other underutilised fruits.

1. Introduction

Promotion of tree-based farming has been a successful activity of BAIF Development Research Foundation, a non-government organisation based in Pune. The popularly accepted production system in this initiative has horticultural and forestry species as perennial components. The premier horticultural species for this purpose are mango, cashew and amla. Although not an intrinsic component of the system promoted by BAIF, tamarind has always remained a species of interest in its overall programme. This interest is due to the economic and ecological benefits of tamarind to rural people.

Tamarind is mainly known for the use of its fruit pulp as condiment. Considering the quantity of tamarind pulp that comes into the market as a commodity of trade, the organised cultivation of the crop is relatively small. Bulk of the produce has traditionally come from scattered trees on farmland, homestead and common land. A majority of these are very old trees, established through seed and usually do not receive any inputs or management. Another feature of tamarind has been its single use, that of pulp as condiment.

2005. Tree Domestication Experience of BAIF with Tamarind. NABARD Pune. Dec. 1-2. Proc. of the National Consultation Meet on Under Utilised Fruits – Kokum, Anola and Tamarind. NABARD, Maharashtra Regional Office, Pune: 101-105.

1 The past two decades have seen an acceleration in the domestication process of tamarind. This domestication is not merely limited to improving a wild species into one suitable for cultivation, but encompasses any activity that helps people to grow and benefit from tamarind trees. It is a process that includes all the activities from identification of potential genotypes and development of propagation and management techniques to dissemination of appropriate technical information. Being an organisation engaged in both research and development, BAIF is ideally positioned to engage in domestication activities on tamarind. The activities undertaken in this regard are presented in the current paper.

2. Domestication of Tamarind

Although the exact origin of tamarind is unknown, it has become naturalised in India a long time ago. Arabs called it tamar-ul-Hind, meaning the date fruit of India, because of the resemblance between tamarind pulp and date fruit. That name and the fact that it was found in India in large numbers resulted in the species being named Tamarindus indica. In spite of its long presence in the country and its commercial importance, domestication efforts on tamarind have not been intensive. Be it a native or naturalised species, India has to be the premier centre for further domestication of this species. BAIF’s modest efforts in this endeavour include research and development activities for production as well as processing of tamarind.

2.1 Research

2.1.1 Germplasm collection

A collection of elite germplasm of tamarind is maintained in two BAIF campuses. The collection at the Central Research Station in Pune District of Maharashtra has 13 cultivars while that at the campus in Tumkur District of Karnataka has four entries. Important genotypes among them are presented in Table 1.

Table 1. Some cultivars in the germplasm collection of BAIF.

Cultivar Source 1. PKM-1 College of Horticulture, Periyakulam, Tamil Nadu Agricultural University 2. Selection No. 263 Regional Research Station – Aurangabad, Marathwada Agricultural University 3. Urigam A farmer’s field in Tamil Nadu 4. Karnataka selection Karnataka Forest Department 5. Sweet tamarind Thailand

The plantations of these cultivars help evaluate their production performance besides serving as demonstrations for farmers visiting the campus. They also provide the material for vegetative propagation.

The sweet tamarind from Thailand is unusual in that its pulp is sweet and not sour. The fruits of sweet tamarind are smaller in size, requiring more than 70 fruits per kg whereas PKM-1 and Selection 263 weigh 40-45 fruits per kg. The pulp of sweet tamarind can be used to make 2 juice or dried fruit. A tamarind with red pulp, the fruits of which are preferred as a fresh fruit, has also been identified from BAIF’s collection.

In the stands of tamarind established at BAIF campuses, yield differences among the trees within a cultivar have been observed. But the same trees are not consistent high performers every year. Observations are being continued to ascertain whether further selection is possible within these populations. The tendency for dieback of branches after heavy bearing has also been noticed. Some of these characteristics are similar to mango. In the dry environment at BAIF’s Maharashtra site at Urulikanchan, cultivar PKM-1 has been giving the highest yield. But at the relatively more humid Karnataka location at Lakkihalli, a selection of Forest Department has been performing better than PKM-1. Thus, humidity also appears to be a factor determining the yield. The average fruit yield at Urulikanchan is about 25 kg per tree in the sixth year whereas it is about 20 kg per tree in the eighth year at Lakkihalli.

2.1.2 Propagation

Vegetative propagation is the desired method for tamarind to produce true-to-type trees of high fruit yield potential. Among the methods, wedge grafting gives the highest success rate and propagules of vigour. The grafting success rate with this method is more than 50%. BAIF makes more than 2000 grafts in each campus every year.

Another method experimented with was rooting of stem cuttings under controlled- environmental conditions in mist chamber. The advantage of this method is mass multiplication in a relatively smaller area and requirement of less plant tissue as starter material. As BAIF has a mist chamber facility established with sponsorship from the NABARD R & D Fund, rooting was studied with variables such as age and position of stem cuttings, season and concentration of hormones. The rooting success with this method was less than 20% and results from batch to batch were inconsistent. The propagules were also found to be less vigorous. Therefore, a method for the propagation of tamarind with stem cuttings could not be standardised.

2.1.3 Processing

BAIF is a collaborating partner of the International Centre for Underutilised Crops (ICUC), which promotes the production and processing of less commercialised fruits, including tamarind. ICUC was earlier based at the University of Southampton, United Kingdom and is presently at the International Water Management Institute in Sri Lanka. BAIF is at present implementing a project with ICUC on processing of underutilised fruits. This project is implemented in India, Nepal, Bangladesh, Sri Lanka and Vietnam by the Underutilised Tropical Fruits for Asia Network (UTFANET). This is primarily a development project, but processing methods for some products are standardised or modified by BAIF to suit the local requirements.

2.2 Development

Tamarind has been traditionally regarded as a backyard tree that would grow on its own and yield some fruits for home use. It is not so any more, and tamarind is as much a commercial crop as any other fruit tree. In the domestication process, it is necessary to establish both forward and backward linkages. If there is a market for the produce, production will increase and that in turn 3 will encourage processing and newer product development. Emergence of a strong processing sector would create a demand for the produce and growers can take up the crop on a larger scale. Hence BAIF’s strategy has been to promote both production and processing of underutilised fruits such as tamarind and amla.

Most of the development initiatives of BAIF have been in partnership with ICUC. BAIF has conducted training for extension functionaries on cultivation aspects of tamarind and ber. Extension literature was also developed to complement these trainings. They include field manuals and posters on tamarind and ber, which were printed in English, Marathi, Gujarati and Kannada and distributed to farmers and extension workers.

Another initiative is to encourage small-scale processing of underutilised fruits through the establishment of community processing centres. BAIF staff associated with this project were provided training on all aspects of fruit processing at the Indian Institute of Horticultural Research (IIHR) in Bangalore. They established three processing centres, costing about Rs. 50,000 each, in different operational areas of BAIF. Subsequently, members of self-help groups (formed earlier through other projects) were provided training in fruit processing. Linkages have also been created for the marketing of produce.

Out of the three groups formed, two have been engaged in regular processing of fruits like tamarind, amla, custard apple and jackfruit. A reason for including tamarind with other underutilised fruits is the lack of diversity in its products or utility. It is known almost exclusively for the use of the pulp as condiment. Opportunities exist to develop new products or identify existing localised products and examine their acceptability elsewhere. A popular product of the Karnataka centre is tamarind chutney made with tender tamarind fruits. This item is a local favourite and the groups processing it have been able to make a good beginning. Efforts to make products such as tamarind paste and powder did not succeed as the self-help group members were less inclined to do the pulp extraction from the pods. Some of the groups at the Urulikanchan centre had also received additional training through a NABARD-sponsored programme. This qualified them to obtain loans up to Rs. 25,000 from a local bank for initial investment as working capital.

The support of ICUC also enabled BAIF to publish extension literature in the form of posters and flowcharts on processing of underutilised fruits. In addition, there are other outreach activities by way of articles published in the MPTS Newsletter, correspondence in response to queries and direct interaction with visitors to BAIF’s campuses. Having demonstration plantations of tamarind and other such species within the campuses help farmers visualise the potential of the species.

Another activity of significance was the workshop organised by BAIF on Underutilised Fruits for Food-Nutrition Security and Enhanced Rural Livelihood. In addition to participants from Indian organisations, the workshop was also attended by ICUC’s partners in South Asia. Although none of the papers presented at the workshop dealt with tamarind exclusively, the common issues pertaining to underutilised fruits are relevant to it as well.

4 3. Concluding Remarks

Tamarind is in transition, from a useful tree to a profitable crop. It is known in India for centuries, but has had a very slow process of domestication. The pace has picked up in recent times with focussed efforts to increase the production and processing of tamarind fruits. It does not figure as the major constituent in most production systems of small farmers, and will probably continue that way in the years ahead. But as domestication progresses with wider choice of cultivars and management practices, its role on small farms will certainly increase. Its status will be further enhanced when the tamarind fruit becomes a raw material for a range of processed products.