Curing and Processing of Arecanut

Curing and Processing of Arecanut

Tender nuts after harvesting should be husked, sliced in different size and shapes, boiled and coloured with Kali (Kerala) or Chorages (KN) and dried in the sun. Drying may done without boiling and colouring.

Dry nuts are made from fresh ripe fruits. They are dried in sun by spreading in single layers for 35 to 40 days, so as to get a moisture level of about 10 per cent. These dried nuts are dehusked to get whole kernel known as Chali or Gota. Drying ripe nuts on cement floors reduces fungal infection of the nut to a minimum level of about 5 per cent.

The cup shaped nuts ‘Betladike’ or ‘Kalipak’ is prepared by boiling tender arecanuts after husking and cutting into halves later the nuts are dried over mats in the sun for about 7- days.

A. simple dehusking device has been standardized by the Central Plantation Crops Research Institure (CPCRI), Kasavagod. The out turn with this device is 60 Kg in the case of green nuts. The cost of the device is about Rs. 250=00.

The cost of production of arecanut under a good management in Kasavagod area is Rs. 22A per Kg. of Chali with a farm-gate price of. Rs. 35/- per Kg a net return of Rs.23,400/- per hactare per year from arecanut alone. The net return from arecanut could be enhanced considerably with high yielding varieties and advanced farming system to Rs. 60,000.00 to Rs. 1 lakh/ha/year.

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