In late 90s after the invention of genetically modified (GM) crops people have a craze towards the use of GM crops. But very soon due to certain demerits of GM crops, organic farming is again trending in 21st century. Now-a-days people are in search of high nutritional and chemical free food. One of the best example of organic food is black rice, a type of the rice species Oryza sativa L. which is black in colour, glutinous, packed with high level of nutrients and mainly cultivated in Asia. As we all know rice is a staple food of many developing countries.
About half of the world population consumes white rice as their major source of carbohydrate, but what if we replace this white rice with black rice which is not only a good source of carbohydrate but also rich in some essential vitamins, minerals and antioxidant. Many of us gets confused when it comes to comparison of two healthy foods but it can be done easily with biochemical analysis.
COMPARISON OF BIOCHEMICAL PARAMETERS BETWEEN A BLACK RICE VARIETY AND A WHITE RICE VARIETY :
Control rice variety – Kusumkali ( white rice var.)
Test rice variety – Manipuri Cha-Khao (A black rice var.)
Kusumkali is an indigenous white rice variety of Western Odisha. It is a high yielding as well as having medium rice grain, glutinous in nature.
pic.2# KusumKali(Popular Indigenous white rice var. of Western Odisha)
Manipuri Cha-Khao is a very popular black rice variety cultivated in all the states of North East India and also in some parts of Western Odisha. It is an indigenous black rice variety of Manipur and has recently got GI tag(GI Reg. No. 602) in 2020 due to it’s unique color and aroma (1).
Unharmed seeds of both Kusumkali and Manipuri Cha-Khao are collected from Badturang (21º27ʹ27.4ʺN 84º9ʹ14.2ʺE) village of Padiabahal ,Sambalpur, Odisha. Some samples of both rice varieties were taken and nutritional values like sugar, starch, protein, anthocyanin and flavonoids are measured.
Results:
PARAMETERS
Kusumkali (White Rice)
Manipuri Cha-Khao( Black rice)
Starch (mg/g)
290.1
408.7
Sugar (mg/g)
161.7
208.3
Protein (mg/g)
17.14
51.55
Anthocyanin (µg/g)
16.5
50
Flavonoid (µg/g)
20.1
97
Table.1.Comparative data of various biochemical parameters between Kusumkali(Normal White Rice) and Manipuri Cha-Khao(Black Rice)
CONCLUSION:
Rice is a staple food because it is easily cultivated and gives higher energy as compare to any other food, Manipuri Cha-khao contains high amount of carbohydrate which makes it a good source of energy, high Protein content which can make this food as a cheap and reliable source to replace animal protein, it also contains higher amount of anti-oxidants like anthocyanin and flavonoids compare to Kusumkali which provides protective mechanism to our body from Reactive oxygen species (ROS), free radicals and thus prevents any modification on cellular metabolism as well as premature cell death. People these days who are searching for good quality organic food to add in their diet must try Manipuri Cha-Khao(Black Rice) and take advantage of its nutritional as well as medicinal values.
(The Manipuri Cha-Khao Black Rice is available at our Farm (Bolangir,Odisha), People can order online from our Product section of this site)
pic.#1 Strawberry cultivation using black polythene mulching.
Strawberry (Fragaria annanasa Dutch) is an important temperate as well as sub-tropical fruit crop and can be commercially grown in states like Odisha and Chhattisgarh with subtropical climatic condition. The fresh ripe fruits of strawberry with 98% edible portion are rich source of Vitamin C and iron making it a very nutritious fruit. Apart from fresh consumption, these fruits can also be processed into various value-added products like canned strawberry, jam, jelly, ice-cream, wine and other soft drinks. Due to its increasing demand in urban India, its potential area of cultivation is on a hike in plains and southern hills of India. In India it is mostly grown in Haryana, Mizoram, Meghalaya, Himachal Pradesh, West Bengal, Maharashtra and Bihar. As per NHB data 2016-17, Haryana is having highest area and production of strawberry cultivation in India followed by Mizoram and Meghalaya. But Odisha and Chhattisgarh are the states having great potential for growing such an export oriented and high value fruit crop provided by proper scientific package and practices which are given below. All parts of these two states mostly hilly areas of Odisha (Kandhamal, Koraput, Eastern ghats and other hills) and Chhattisgarh (Ambikapur, Bastar) are very much suitable for cultivation of strawberry.
PACKAGE AND PRACTICES
Climate and Soil:
A temperate to sub-tropical climate is suitable for strawberry cultivation, requiring a temperature range of 15-25oC for better growth of the plants. Although strawberry grows well under temperate climate but some cultivars are also suitable for growing under sub-tropical climate. Daylight period of 12 hr or less and moderate temperature are important for flower-bud formation. Sandy loam soil with a pH range of 5.7-6.5 is suitable for this cultivation.
Suitable varieties:
Winter Down and Cheema Rosa is the most suitable cultivar of strawberry under the agroclimatic conditions of Odisha and Chattisgarh where as other varieties such as Fortuna, Florida Beauty, Festival, , Sweet Charlie, Sweet Sensation, R-1, R-2, Nabila are some of the suitable varieties can be grown in Odisha and Chhattisgarh under both open field as well as protected cultivation.
Planting material:
Strawberry is commercially propagated by runner plants. For large scale cultivation tissue culture plants can be used. Planting material requirement of strawberry is 20-25 thousands per acre.
Land preparation and Planting:
Soil is ploughed repeatedly during summer to make soil friable followed by removal of weeds and stubbles. Soil fumigation with a mixture of methyl bromide and chloropicrin helps to increase root system, reduce fertilizer requirement and control the weeds. In the climate of Odisha and Chhattisgarh, its commercial cultivation is done in the month of September to March in the open field condition, whereas inside the protected structure it can be grown round the year except from April to July. Within this period, crop can be harvested 5-6 times.
A spacing of 30 cm x 60 cm or 30 cm x 30 cm with a population of 20,000 to 22,000 plants per acre can be adopted. Planting can be done in two rows or three rows on a 1 m wide, 30-35cm raised bed with 90-120 cm spacing between beds. The raised beds are fitted with drip lines for irrigation and covered with polythene or straw mulch. Mulching is very much essential as it conserves the soil moisture, prevents any weed growth ultimately reducing labour cost for weeding and prevents the fruits from touching the ground and getting damaged.
Irrigation and Fertiliser dose:
Strawberry being a shallow-rooted plant requires more frequent but less amount of water in irrigation. Excessive irrigation can lead to growth of leaves and stolon at the expense of fruits & flowers and also increases the incidence of Botrytis rot.
A fertilizer dose of 25-50 tonnes farmyard manure, 75-100 kg N, 40-120 kg P2O5 and 40-80 kg K2O per ha can be applied according to soil type and variety planted.
Flowering and Fruiting:
Flowering occurs at 40-60 days after planting. Gibberellic acid (GA) @ 30-50 mgL-1 is sprayed 4 days after flowering along with Malic hydrazide@ 0.01-0.03% during flowering for better fruit growth and increase in yield by 31-41%. Morphactin@ 50 mgL-1 increases the fruit size. Fruiting comes after 60-70 days of planting and takes about 20-22 days for physiological maturity. Albinism (lack of fruit colour during ripening) is a physiological disorder in strawberry where fruits remain irregularly pink or even totally white and sometimes swollen, less firm having acid taste. This is very rare in this climatic condition.
Harvesting and Yield:
Strawberries are generally harvested at a stage of >75% skin colour change (for distant market) and 90% colour change (for local market) from apex to the base of the fruit. Picking is done along with the stalk 1-2 inches from the calyx and collected in small trays or baskets usually in the early morning hours on every second or third day. Fruits should be kept in a shady place to avoid damage due to excessive heat in the open field and pre-cooled at 4oC within 2 hr of harvesting. After pre-cooling they can be shipped in refrigerated vans for storage or to distant market. Fresh fruits can be stored in cold storage at 0-2oC and up to 7 days. 90-95% optimum humidity is maintained to prevent water loss and avoid shrivelling. Don’t wash the berries until just before eating or preserving. Average fruit yield is 700-1000 g per plant.
Marketing:
The fruits can be sold in local as well as national and international market in a profitable price. Fruits are washed properly and graded as per their weight, size and colour. For long distance markets fruits are packed in small plastic packets of 200-300g capacity. These fruits generally fetch a market price of Rs. 150-200 per kg in Indian markets.
We offer support in providing planting materials and marketing of the produce except any logistic supports. This is prepared after thorough analysis of research data from different research scholars of India.
Harris L J and Mitcham E. 2007. Strawberries: Safe Methods to Store, Preserve and Enjoy, University of California, Division of Agriculture and Natural Resources, http://anrcatalog.ucdavis.edu
pic 1.#Black rice (Manipuri Cha Khao) cultivation at Deogaon, Bolangir, Odisha.
Health and purity are the two basic food needs of the current urban as well as rural life in this pandemic era. India is the home of many indigenous, very much healthy and organically grown food crops. Whenever people search for a food with these qualities they always choose something indigenous in origin and organic in production. While looking at the rice, one of the staple foods of India, the famous black scented rice of Manipur has come out as a very good option for being nutritious and organic. This Indian Black rice cultivar of Manipur, locally known as Cha-Khao(Oryza sativa L.) has recently got the GI tag (GI Reg. No. 602) in 2020, due to its unique aroma and attractive colour. This is a very popular black rice variety cultivated in all the states of North East India and constitutes around 10% of Manipur’s total rice production. Now-a-days this variety is also grown organically by the farmers of Western Odisha. The origin of Cha-Khao in Manipur is believed to be linked with the first Manipur inhabitants, may be the Meiteis or the Buddhist monks in 400 BC. Cha-Khao Poireiton and Cha-Khao Amubi are the two main types of this rice cultivar.
pic 2.# Black rice after milling using rubber seller at our farm location (Bolangir,Odisha)
The dark purple coloured outer bran layer and the unique aroma are the distinct characteristic features of Cha-Khao while being cultivated in the soil of Manipur over centuries. As the high-yielding variety of this black scented rice seeds got introduced, this could emerge as a gluten-free super food rich in fibre, vitamins and antioxidants. It owes an attractive colour due to a natural black colouring pigment called anthocyanin, which adds an excellent anti-oxidant quality and other health benefits to this rice variety. In addition to reduction of inflammation level in the body it also prevent and manage the problems like atherosclerosis, diabetes, Alzheimer’s disease, hypertension, high cholesterol levels, arthritis, allergies, aging signs and even cancer.
NUTRITIONAL VALUE (per 100 g)
Total crude protein
12.15%
Total carbohydrate
72.43%
Amylose
8.27%
Total fat
4.8%
Ash
1.57%
Curde fibre
0.71%
pic.3#Normal rice having 5-6% protein where as black rice having richest source of protein(10-12%) among all other rice varieties.
MINERALS
Calcium
24.06 mg
Magnesium
58.46 mg
Manganese
1.03 mg
Copper
4.30 mg
Cobalt
0.43 mg
Iron
23.34 mg
Total anthocyanin (Cyanidin 3-glucoside)
69.2-74.0 mg
Total phenolic (Gallic acid equivalent)
500 and 577 mg
pic.4# it contains essential mineral nutrients and its also rich in iron, calcium and magnesium and antioxidants like anthocyanin which acts as protector against different diseases.
USES AND PROCESSING OPPORTUNITIES:
Cha-khao is consumed mainly after being cooked as rice or kheer. In Manipur, it is served during communal feasts and ceremonies as Cha-Khao kheer. Some value added products that can be prepared are powder rice, suji (flour), syrup, chocolate, beer, wine, cake, bread, flattened rice, paratha, ladoo, other sweetened food and cosmetic items.
pic.5# Black rice kheer.
Being a potential source of anti-oxidative phytochemicals and useful ingredient for nutraceuticals, Cha-khao rice extracts can also be used in medicinal purposes. Some of the nutraceutical compounds present which can be extracted economically from this rice are tocotrienols, gamma amino butyric acid, oryzanol, rice bran saccharine, lutein, zeaxanthin, butylate hydro anisole, phytosterol, etc. This rice extract can also be used as natural colour to efficiently substitute the toxic synthetic ones.
PACKAGE AND PRACTICES (ORGANIC )
pic.6#Black rice cultivation in medium type land (Mal Jameen) at Bolangir,Odisha during kharif season(2020).
Climate and Soil:
A moderately cool climate is suitable for the cultivation of Manipuri Cha-Khao black rice. Other than the north-eastern regions of India, it has also been grown successfully in western districts of Odisha. So it is very much suitable for cultivation in plateau and hilly places with medium and upland fields and a varied soil type like loamy, laterite and red.
Seed sowing and transplanting:
For 1 acre of land the seed requirement for sowing is 10 kg in line transplanting method and 5 kg in SRI method of rice cultivation.
Seed availability:Seed is available between December to January*.
(*Due to high demand the seed availability duration is quite less. So, please confirm your order amount for the black rice seeds as early as possible)
The seed has a self-life of 6-8 months. So sowing can be done in January (Rabi crop) or can be stored for 4-5 months to sow during May-June (Kharif crop). For better yield, transplanting method is adopted which can be Line or SRI method. Here the seeds are sown in a nursery for raising seedling and then transplanted to the field at 18-21 days after sowing.
Cultivation in field:
Manipuri Cha-Khao is a medium duration paddy crop taking 120 days for maturation. So, two crops can be grown in a year. The crop grows to a height of 4-4.5 feet. Growing organically makes this crop more authentic and valuable in terms of its unique values, demand and delicacy. So use of Jibamrit, vermicompost and Biofertiliser as nutrients for the crop is advised in the place of any chemical fertiliser. Its panicle initiation and grain filling are same as the common paddy.
Harvesting and Yield:
The paddy is harvested after 120 days of transplanting. It gives an average yield of 12-15 quintal per acre.
Marketing:
For easy marketing of this highly demanded and valued rice, we provide support with prior agreement with individual farmer or NGOs or farm Producers Company or SHGs. But our support will be there only if the party should follow the procedure of organic package and practices developed by Abhinavakrishi Research Organisation, Sambalpur, Odisha.
Cowpea (Vigna unguiculataL.) is a widely grown legume food crop of the tropics and sub-tropics. The crop is well adapted to poor fertility and low rainfall conditions. It is grown widely throughout the year for all forms tender pods, dry seeds, green manure and cover crops both as sole and inter crop. It improves soil fertility and physical structure and considered as a suitable crop in rotation even in dry lands.
Cow pea pods are good source of fibre, minerals, calcium and vitamins particularly vitamin A and vitamin C. The nutritive value of cow pea grain, leaves and haulm is very high. The crude protein content ranges from 22 to 30 % in the grain and leaves on a dry weight. However, there is insufficient research work on impact of phosphorus levels on cow pea genotypes under this agro-climatic region. Hence, the present study was conducted.
pic 1.#Cow pea during flowering in research plot
Legumes are phosphorus loving plants. They require phosphorus for growth and seed development and most especially in nitrogen fixation which is an energy-driving process. (Sanginga et al. 2000), but this is not achievable in the tropics because of low soil fertility and poor farming practices. Soil phosphorus or depletion of the phosphorus through cultivation. For sustainable food production to meet the increasing population in developing countries, the need for phosphorus fertiliser application is expected to increase (Brynes and Bumb, 1998).
However, even when phosphorus fertiliser are applied to replenish soil fertility, about 70 to 90 % of the phosphorus fertiliser are adsorbed and becomes locked in various soil Phosphorus compounds of low solubility without giving any immediate consideration to crop production (Holford, 1997). Phosphorus although not required in large quantities is critical to cow pea yield (particularly for improved photo period-insensitive cultivars) because of its multiples effects on nutrition. It not only increases seed yields but also nodulation (Singh et al ,2011).
Pic 2.# During weeding operation in cow pea
Some researchers also reported that phosphorus application influences the content of other nutrients in leaves and seed because of its multiple effects on plant nutrition Shilpa, (2013).
Multiple effect of phosphorus fertiliser is recommended to cow pea for;
Helps in nodule formation
Biosynthesis of chlorophyll
Nitrogen fixation it can fix up to 11-20 kg N/ha
Increase protein content.
Effect of geno-types and phosphorus levels on growth and growth attributes shows Rawati genotype was recorded maximum plant height (108.53 cm)and number of branches per plant(23.73).Baramasi genotype produced highest number of leaves per plant(87.6) with application of 40kg P2O5/ha. Maximum total dry matter accumulation (3746.41 kg/ha) observed by SB-2. In case of yield and yield all attributes show superior results in geno-type Baramasi with application of 60 kg P2O5/ha. Pod yield (5199.99 kg/ha) and seed yield (1303.72 kg/ha).
pic 3.#Cow pea crop on research plot with different treatments of doses of P2O5/ha.
Chlorophyll a and b content (0.98 mg/g) in leaves was present maximum in Baramasi var. with 60 kg P2O5/ha and chlorophyll content in pod (0.59 mg/g) was maximum in Baramasi with application of 40kg P2O5/ha. Ascorbic acid (1.63 mg/100g) content in pods of cowpea was recorded highest in geno-type SB-2.
Generally, as a legume crop protein content in cowpea seed is 22-25% and here Baramasi gave highest protein (21.37%) content with the application of 60 kg P2O5/ha (24.87%). Nutrient content of NPK in seed (%) was recorded in genotype Baramasi with 60kg P2O5/ha with highest Nitrogen (3.42%) in seed. Phosphorus content (3.12%) and potassium content(2.03%) in seed was recorded highest in genotype Rawati with 60 kg pP2O5/ha. Increasing phosphorus levels increases micro nutrients and heavy metals are reduced with similar results were reported by (Ayeni 2017).
pic.4#Measuring pod length of three geno-types with different phosphate levels
Finally I can conclude with my research work genotype Baramasi is giving highest yield with increasing application of phosphorus levels showing maximum effect on growth, development and yield with the application of 60 kg P2O5/ha respectively.
So It can be recommended to our farmers with application of 60 kg P2O5 per hectare will provide them highest yield in case of cowpea at Gajapati district of Odisha’s agro-climatic conditions.
Preparation of candy with fruits has been popular these days. Candies, also called as Sweets and Lollies are delicious and delightful. Papayas, Mangoes, Pineapples have often been chosen for the preparation of Candies. Candied papayas are also called “tutti-frutti” in native language. Herbal Candy is a way to bring in more whole food nutrition to your diet. They include wholesome herbal ingredients which are Cardamom, Tulsi and Lemon grass.
The FPO specifications for candied fruits having TSS(Total Soluble Solids) value 75%-80% and reducing sugar 25%. Some nutrition experts even contend that the occasional treat can help you feel less deprived and more positive about your relationship with food, which may help you maintain healthy eating habits.
Papaya (Carica papaya) is a tropical fruit having commercial importance and is famous for its high nutritive and medicinal values. The Candy was prepared by adjusting the level of different ingredients to obtain the best quality. It is organoleptically evaluated for its overall acceptance using nine-point hedonic scales by trained panel of judges. Revanwar et al. (2003)
Picture 1.#Different composition used in the treatments for preparation of Herbal Papaya Candy for organo-leptic evaluation
Picture 2.#Flow Chart for Papaya Candy Preparation
Method of Preparation:
Select right quality of raw papaya and wash them properly. Make few streaks on papaya with a knife. Allow latex to flow out and peel the papaya. Cleanse them without latex. Allow them to dry. Cut the papaya and remove the seeds and chop them into small cubes (preferably 2-3 cm in dimension). Soak the cubes in common salt for one hour.
Picture 3.#Peeling raw Papaya
Later, cubes of papaya are blanched in water for 10-15 minutes until they become soft and transparent. Remove the water and drain it properly before transferring cubes into a container. Take another container with 220 ml of water adding 220 grams of sugar to it. Boil the solution until the sugar is completely dissolved. Add 300 grams of papaya cubes to the sugar syrup. Boil them for 20-25 minutes and steep the pieces in the Sugar syrup for 6-8 hours. Add 1.5 grams of citric acid as a preservative.
Picture 4.#Chopping Papaya into small cubes
Add the chosen herbal flavours such as Tulsi, Cardamom and Lemon grass in preferable proportion. Add organic food colour, if required. Drain the papaya cubes from sugar syrup and allow them to dry in shade until they become crisp. Pack them in Bio-degradable polythene pouches or right quality plastic containers.
Why Candies are prepared ?
Fruits are highly perishable commodities made up of living tissues. They are subjected to continuous change and high metabolism. Storing them for a long time can be troublesome. In India, Actual post harvest losses are 25-30% of the value of fruit produce. At this scale the post harvest losses are Rs.6000 to 7000 crores per annum. Converting them into value added products is beneficial. We could save at least 10% of losses.
Uses:
1) Papaya candy lowers cholesterol and boosts up immunity system.
2) It eases digestion and protects against arthritis.
3) Cardamom contains Cancer-fighting compounds.
4) It treats bad breath and prevents cavities.
4) Tulsi present in candies relieves headache and takes good care of eyes.
5) Lemon grass lowers high blood pressure and treats cough and cold.
6) One medium size Papaya contains 120 Calories, 30 grams of Carbohydrates, 5 grams of Fiber, 18 grams of Sugar, 30 grams Pectin.
Why processing and value addition is crucial?
With food processing it is possible to maintain a safe and nutritious food supply to millions of people and making it available even in the off season. It prolongs the shelf life of the natural food. When farmers cannot attain reasonable prices for their produce they may opt to convert their produce into value added products. Doing so, farmers get financially benefited and their economic stature will be uplifted.
