Supari Kheti in Nepal // Arecanut Farming Technique

The arecanut (Areca catechu L.) is an important commercial
plantation crops. The fruit has a fibrous mesocarp, and seeds are with a
truncate base, endosperm deeply ruminates with a basalar embryo. It is
also known as “betel nut” which is the kernel obtained from the fruit of
arecanut palm. It is mostly used by the people as masticatory and is an
essential requisite during several religious, social and cultural functions
of India. The presence of the betel nut is a must in the ceremonial plate, as
betel nuts are believed to increase prosperity (Kulkarni and Mulani, 2004).
The nut is offered to guests, along with a betel leaf, as a mark of respect. It
is also used by the local population in native systems of human and
veterinary medicine.
Arecanut has been widely used in East Africa, South-East Asia,
and the Pacific Ocean islands. The current world productivity of arecanut
is 1.287 tonnes/ha. India is the major producer and consumer of arecanut
in the world and ranks first in terms of both area (58%) and production
(53%) of arecanut. Arecanut production in the country crossed 7 lakh tonnes
during 2013-14. As per the revised estimates area under arecanut during
2013-14 was 445,000 ha and production was 729,810 tonnes. Total
consumption in India is estimated to be 330,000 tonnes per year. It is
estimated that more than 10 million people depending on this crop for
their livelihood.
Arecanut kernel obtained from the fruit is chewed both as raw nut
or processed form. Depending upon the nature of end products, the fruit is
harvested at different stages of maturity for processing of arecanut. Fully
ripe arecanut is generally used by the consumers of coastal Karnataka,
Assam, Kerala and northern parts of West Bengal. The processed green
arecanut in different forms is favored in Rajasthan, Karnataka and Tamil
Nadu (Mula et al., 2015). The users of raw nut in these regions practice
crude methods of preservation. In Assam, fresh fruits, as such are preserved
in thick layers of mud to elicit a moist chewing feel in the mouth when
consumed and the product is known as bura tamul. In Kerala, fresh fruits
are generally stored by steeping in water. Discolouration of outer husk and
foul smell result in this, due to bacterial attack. The inner core is practically
well preserved. Such water preserved nuts, known as neetadaka are
favourite of many chewers who ignore its mild off- flavour.

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