I love the smell of Areca nut flowers!
It's very magical when the smell mix in the mist!
And I love such misty, fragrant mornings!
My father was a business man of Areca nut !
Also he was a climber!All my siblings and I had been working for him to remove its husk in my childhood !
Really, it was happy days.
After the crop had sold, he bought us new dresses.
He showed us cinema in the next days !
On next days he fixes tours to relative's houses or to any pilgrim center!
A few years ago he expired.
I dedicate this article to him, my father , Kuriyappan.
I miss those days! _______________________________________________________
Some pictures and details of Areca Nut
Areaca nut, the seed taken out from Areca palm, is a major ingredient in gutkha industry in the country. It is also used widely in religious and cultural ceremonies. Veterinary medicine is another area of arecanut usage.
Broadly two varieties of arecanut are popular amongst consumers—red supari and white supari. Red variety is prepared from not fully matured green arecanut after boiling and removal of its husk. White supari is made from fully ripened arecanut through 40-50 day sun drying.
The arecanut palms grow under a variety of climatic and soil conditions. It grows well from almost sea level up to an altitude of 1000 m in areas of abundant and well-distributed rainfall or under irrigated conditions. It is grown in a variety of soils such as laterites, red loams and alluvial.
India is the leading producer of areacanut in the world with 53 percent share of global output. Indonesia, Bangladesh, China, Myanmar and Thailand are the other producers of arecanut. China is credited with the highest productivity of over 3 ton per hectare while India is the fourth with 1.18 tons per hectare.
In India, arecanut is mainly grown in the states of Kerala, Karnataka and Assam. The first two states account for 70 percent of the Indian production. The total area under arecanut in the country is estimated to be around 372,000 hectares and total production is 340,000 tons.
