Tamarind monograph.pdf - Crops for the Future

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accessions, 102, 103, 104, 106, 178, 179 agro<strong>for</strong>estry, 1, 24, 61, 77, 97, 130, 131, 132, 133, 141, 145, 146, 159 firebreak, 25 intercropping, 24, 65, 116, 132 windbreak, 25 agronomy field establishment, 64 irrigation, 25, 46, 64, 69 nutrition, 64, 67, 68, 77, 132, 157 pruning, 62, 65, 130 spacing, 25, 54, 58, 63, 64, 143 transplanting, 62, 68 tree management, 65, 130 amino acids, 18, 19, 132, 149 breeding, 91, 97, 108, 133, 140, 156 carbohydrates, 13, 17 climate, 23, 65, 87 conservation, 69, 95, 98, 101, 106, 107, 108, 135, 148, 160 cultivars, 50, 61, 63, 65, 75, 77, 92, 97, 98, 102, 103, 105, 106, 107, 109, 111, 117, 119, 120, 121, 130, 131, 133, 143 cultivation, 25, 48, 50, 65, 69, 95, 102, 105, 120, 122, 132, 133 diseases bark parasite, 69 Bartalinia robillardoides, 69 collar rot, 69, 160 Exosporium tamarindi, 69 Fracchiaea indica, 69 Ganoderma lucidum, 69 Hendersonia tamarindi, 69 Hypoxlon nectrioides, 69 Meliola tamarindi, 69 mildew, 69, 159 Myriangium tamarindi, 69 Oidium spp., 69 Prathigada tamarindi, 69 Index 186 root and wood rot, 69 sooty mould, 69 Sphaceloma spp., 69 stem canker, 69 stem disease, 69 stem rot, 69 Stereum nitidulum, 69 Stigmina tamarindi, 69 stony fruit disease, 69, 150 trunk and root rot, 69 Xanthomonas tamarindi, 69 domestic marketing, 122 demand, 1, 65, 76, 116, 118, 120, 121, 123 minor <strong>for</strong>est products, 122, 123, 134, 151, 159 employment, 119 evaluation, 96, 100, 101, 102, 104, 106, 142, 145, 146, 149 export, 74, 75, 77, 78, 101, 118, 122, 123, 127, 128 fertiliser, 54, 65 fibre, 13, 18, 19, 23, 38, 41, 58, 98, 102, 111, 113, 114, 149, 163 field establishment, 61 flower description, 99 food uses, 1 pollination, 8, 49, 90, 91, 92, 105, 110, 137, 153, 158, 162, 182, 183, 185 fruit composition, 13, 14, 17, 21, 22, 23, 28, 37, 38, 100, 103, 136, 143, 150, 151, 153, 155, 160 fruit set, 90, 91, 92, 93, 99, 110, 133, 162 fungi, 43, 53, 55, 67, 68, 69, 134, 145, 146, 147, 157 genetic diversity, 96, 102, 106, 142, 145 genetic erosion, 107
geographical distribution, 1, 10, 46 Africa, 2, 3, 9, 10, 12, 30, 32, 34, 39, 42, 48, 49, 71, 75, 101, 119, 125, 126, 127, 130, 131, 138, 140, 141, 142, 150 germplasm collection, 101, 106 grafting vegetative propagation, 55, 56, 57, 58, 80, 81, 97, 106, 136, 137, 138, 144, 148, 156, 157, 159, 184 growth regulators, 59, 91, 93, 94, 146 harvesting age, 15, 22, 24, 58, 87, 93, 110, 111, 134, 159 period, 88 ideotype, 99, 100 improvement, 52, 55, 75, 95, 96, 97, 98, 100, 101, 102, 104, 105, 106, 107, 108, 120, 131, 133, 135, 137, 144, 145 income, 24, 65, 110, 116, 120, 123, 130, 132 international marketing dried fruit, 118 fresh fruit, 77, 120, 121, 123, 127, 129 jellose, 18, 27, 28, 36, 37, 157 manure, 61, 62, 63, 66 marcotting vegetative propagation, 58, 59 marketing, 76, 78, 111, 112, 113, 116, 120, 121, 122, 123, 131, 132, 134, 158 micro-propagation, 59, 61 minerals, 13, 18, 22, 39 mulch, 25, 151 mycorrhiza, 144 nitrogen fixation, 67 origin, 9, 119, 178, 179 patents, 43 pectin, 16, 18, 27, 28, 35, 36, 37, 157 187 pests Achaea janata, 71, 136 Aonidiella orientalis, 70 Aspidiotus destructor, 70, 72 Eublemma ungulifera, 71 Halothrips ceylonicus, 71 Howasdia biclavis, 72 Kerria lacca, 30, 71 Nipaecoccus viridis, 70 Pinnaspis strachani, 72 Planococcus lilacinus, 70 Ramaswamiahiella subnudula, 71 Saissetia oleae, 72 Unaspis articolor, 72 phenology, 87, 100 phenotypic variation, 96 polysaccharide, 18, 27, 29, 36, 115, 139, 144, 151, 155, 158, 159 processing, 28, 35, 39, 40, 75, 77, 78, 93, 98, 104, 109, 110, 118, 119, 120, 122, 123, 130, 134, 159 drying, 19, 20, 39, 42, 113, 114, 139, 163 manual, 35, 112 mechanical, 35, 41, 51, 70, 159 production, 12, 20, 27, 29, 30, 36, 37, 40, 41, 50, 54, 58, 64, 67, 68, 74, 75, 76, 77, 78, 87, 93, 95, 97, 99, 100, 104, 111, 116, 117, 118, 119, 120, 121, 122, 123, 131, 133, 134, 147, 148, 157, 158, 162 production areas, 74 protein, 13, 18, 19, 22, 28, 30, 103, 132 Rhizobium, 66, 67, 162 root nodules, 66 seed collection, 53, 54, 61, 88, 98, 119, 122, 150 direct seeding, 61, 62 germination, 48, 50, 51, 52, 53, 54, 55, 61, 68, 95, 140, 142,
Page 1 and 2:
Fruits for the Future 1 Revised edi
Page 3 and 4:
ICUC The International Centre for U
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3.5.4 Bark, flower and root........
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CHAPTER 10. ECONOMICS OF PRODUCTION
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Figures 1.1 Compound leaves and lea
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Chapter 1. Introduction, Taxonomy,
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Country Language Name(s) Malawi Nig
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1.4 Description 1.4.1 Vegetative mo
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A 1 cm B 7 1 cm D C E F 1 cm 1 cm F
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Each pod contains 1-12 seeds which
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plantation scale in India and Thail
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Chapter 2. Properties of the Specie
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Table 2.3 Some physico-chemical pro
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Table 2.4 Proximate composition of
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value. It also contains 14-18% albu
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Table 2.8 Fatty acid composition of
Page 33 and 34:
content. The composition of tamarin
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is therefore, not advisable (Maille
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seasoning for cooked rice, meat and
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hydrogen cyanide, trypsin inhibitor
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3.4.6 Wood Tamarind wood has many u
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presence of saponins in the fruit (
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3.5.5 Veterinary use Atawodi et al.
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set at 2.0% beyond which the jellie
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3.6.4 Tamarind pulp powder Tamarind
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covers the product. Tamarind pickle
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The seed testa contains 23% tannin,
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Patents granted (USPTO) Assignee/Ap
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ainfall; this is due in part to its
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and Madagascar (Bayala et al., 2003
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the seeds’ volume and weight, and
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Mechanical scarification has also b
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spent mushroom beds (1:1) and iii)
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months old and of uniform size shou
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The girdling of etiolated shoots re
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(84.1%), mean number of multiple sh
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transporting them. Overgrown seedli
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of aspects of tree management are d
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light yellow in colour, have been r
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5.4.3.4 Irrigation Irrigation is no
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5% Aldrin, where permitted, at 500
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The ripening pods of tamarind are a
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the tree is famous for its fine cul
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5.5.3 Large and small scale product
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Plate 1. An inflorescence showing f
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Plate 6. Cleft grafting Plate 7. Gr
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Plate 10. Mass flowering of tamarin
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Plate 14. Variation in flower colou
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Chapter 6. Reproductive Biology 6.1
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Table 6.1 Variation of flowering an
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An experiment was conducted to eval
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outcrossing. Heterogamous floral ad
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Chapter 7. Genetic Improvement 7.1
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Divakara, 2002; Shanthi, 2003). A m
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7.3.3 Ideotypes It is essential the
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Chapter 8. Genetic Resources 8.1 In
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Table 8.1 Characters useful to dist
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8.3.3 India In India, most of the a
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degree of sweetness. In the Philipp
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Chapter 9. Harvest, Postharvest and
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Tree to tree variation is widely ob
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Feungchan et al. (1966 f) attempted
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or in combination. It was found tha
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The profitability of seedling orcha
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statistics are unavailable for thes
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� Most of the exports are from on
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intervention will not only reduce e
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Country Quantity (metric Table 10.4
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Table 10.6 Export of tamarind seeds
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The major importers of fresh tamari
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tamarinds. In Thailand and the Phil
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an eco-geographic approach. Because
Page 145 and 146: 11.2.7 International trade It is no
Page 147 and 148: Arroyo, M.K. (1978) Breeding system
Page 149 and 150: Brown, W.H. (1954) Useful Plants of
Page 151 and 152: Corner, E.J.H. (1945) Wayside Trees
Page 153 and 154: FAO (1999) Progress toward developm
Page 155 and 156: (L.) Del., Parkia biglobosa (Jacq.)
Page 157 and 158: Jaiwal, P.K. and Gulati, A. (1992)
Page 159 and 160: Kumar, K.P.V. and Sethuraman, M.G.
Page 161 and 162: Maille, P. (1991) Low-tech leaf mul
Page 163 and 164: Muok, B.O., Owuor, B., Dawson, I. a
Page 165 and 166: Perrier de la Bâthie, H. (1936) Bi
Page 167 and 168: Ramos, A. Visozo, A., Piloto, J., G
Page 169 and 170: Sasidharan, K.R., Nagarajan, B., Mo
Page 171 and 172: Sone, Y. and Sato, K. (1994) Measur
Page 173 and 174: Usha, K. and Singh B. (1996) Influe
Page 175 and 176: Appendix I. Institutions and indivi
Page 177 and 178: Department of Food Technology Feder
Page 179 and 180: COSTA RICA Consejo Nacional de Prod
Page 181 and 182: Dr V. Gomathi Dep. Environ. Sci. Ta
Page 183 and 184: Small Industry Extension Training I
Page 185 and 186: PERU Dr L. Guzman Programa Acad. Ag
Page 187 and 188: Dr. R.L. Whistler Whistler Centre f
Page 189 and 190: PHILIPPINES Institute of Plant Bree
Page 191 and 192: Viyai Seed Stores PO Ranjhawawala (
Page 193 and 194: act - a much-reduced leaf, particul
Page 195: pubescent - covered with hairs, esp
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