Tamarind monograph.pdf - Crops for the Future

More documents

Recommendations

Info

Contents PREFACE .....................................................................................................X CHAPTER 1. INTRODUCTION, TAXONOMY, DESCRIPTION AND DISTRIBUTION............................................................................................1 1.1 INTRODUCTION................................................................................1 1.2 TAXONOMY.....................................................................................1 1.2.1 Tamarindus in the Leguminosae ............................................1 1.3 NOMENCLATURE .............................................................................2 1.3.1 Vernacular names ...................................................................2 1.4 DESCRIPTION...................................................................................5 1.4.1 Vegetative morphology ..........................................................5 1.4.2 Flowers ...................................................................................8 1.4.3 Fruits and seeds ......................................................................8 1.5 ORIGIN ............................................................................................9 1.6 GEOGRAPHICAL DISTRIBUTION .....................................................10 1.6.1 Africa....................................................................................10 1.6.2 Asia.......................................................................................10 1.6.3 The Americas........................................................................11 1.7 HISTORICAL INFORMATION ...........................................................12 CHAPTER 2. PROPERTIES OF THE SPECIES ........................................13 2.1 INTRODUCTION..............................................................................13 2.2 PULP..............................................................................................13 2.3 SEEDS............................................................................................18 2.4 LEAVES AND FLOWERS..................................................................22 2.5 WOOD AND BARK .........................................................................23 CHAPTER 3. USES AND PRODUCTS......................................................24 3.1 INTRODUCTION..............................................................................24 3.2 AGROFORESTRY AND LAND USE ....................................................24 3.3 SOCIO – CULTURAL ASPECTS .........................................................25 3.4 FRUIT AND FOOD PRODUCTS.........................................................26 3.4.1 Pulp.......................................................................................26 3.4.2 Seed ......................................................................................27 3.4.3 Leaves and Flowers ..............................................................29 3.4.4 Twigs and Bark.....................................................................30 3.4.5 Lac........................................................................................30 3.4.6 Wood ....................................................................................31 3.5 MEDICINAL USES ..........................................................................31 3.5.1 Pulp.......................................................................................32 3.5.2 Seed ......................................................................................33 3.5.3 Leaves...................................................................................33 iv
3.5.4 Bark, flower and root............................................................34 3.5.5 Veterinary use.......................................................................35 3.6 INDUSTRIAL USES ..........................................................................35 3.6.1 Tamarind Kernel Powder......................................................35 3.6.2 Pectins...................................................................................36 3.6.3 Tamarind juice concentrate...................................................37 3.6.4 Tamarind pulp powder..........................................................39 3.6.5 Tamarind pickle....................................................................40 3.6.6 Construction .........................................................................41 3.6.7 Paper making ........................................................................41 3.7 EXAMPLES OF HOUSEHOLD RECIPES ..............................................41 3.8 OTHER USES ..................................................................................42 3.9 TAMARIND PATENTS .....................................................................43 CHAPTER 4. ECOLOGICAL REQUIREMENTS......................................46 4.1 INTRODUCTION..............................................................................46 4.2 CLIMATE .......................................................................................46 4.2.1 Water ....................................................................................46 4.2.2 Temperature..........................................................................47 4.2.3 Light .....................................................................................47 4.2.4 Wind .....................................................................................47 4.2.5 Altitude.................................................................................47 4.3 SOIL REQUIREMENTS.....................................................................48 4.4 TAMARIND AS A COMPONENT OF VEGETATION..............................48 4.5 POLLEN AND SEED DISPERSAL .......................................................49 CHAPTER 5. AGRONOMY AND PRODUCTION AREAS .....................50 5.1 INTRODUCTION..............................................................................50 5.2 PROPAGATION ...............................................................................50 5.2.1 Seed propagation ..................................................................50 5.2.2 Vegetative propagation.........................................................55 5.3 FIELD ESTABLISHMENT..................................................................61 5.3.1 Direct seeding.......................................................................61 5.3.2 Transplanting........................................................................62 5.3.3 Field spacing.........................................................................63 5.3.4 Time of planting ...................................................................64 5.4 HUSBANDRY..................................................................................64 5.4.1 Pruning and training .............................................................65 5.4.2 Intercropping ........................................................................65 5.4.3 Nutrition ...............................................................................65 5.4.4 Diseases and Pests ................................................................69 5.5 MAJOR AND MINOR PRODUCTION AREAS.......................................74 5.5.1 Present production areas.......................................................74 5.5.2 Potential production areas.....................................................76 5.5.3 Large and small scale production .........................................77 5.5.4 Commercial prospects ..........................................................78 v
Page 1 and 2: Fruits for the Future 1 Revised edi
Page 3: ICUC The International Centre for U
Page 7 and 8: CHAPTER 10. ECONOMICS OF PRODUCTION
Page 9 and 10: Figures 1.1 Compound leaves and lea
Page 11 and 12: Chapter 1. Introduction, Taxonomy,
Page 13 and 14: Country Language Name(s) Malawi Nig
Page 15 and 16: 1.4 Description 1.4.1 Vegetative mo
Page 17 and 18: A 1 cm B 7 1 cm D C E F 1 cm 1 cm F
Page 19 and 20: Each pod contains 1-12 seeds which
Page 21 and 22: plantation scale in India and Thail
Page 23 and 24: Chapter 2. Properties of the Specie
Page 25 and 26: Table 2.3 Some physico-chemical pro
Page 27 and 28: Table 2.4 Proximate composition of
Page 29 and 30: value. It also contains 14-18% albu
Page 31 and 32: Table 2.8 Fatty acid composition of
Page 33 and 34: content. The composition of tamarin
Page 35 and 36: is therefore, not advisable (Maille
Page 37 and 38: seasoning for cooked rice, meat and
Page 39 and 40: hydrogen cyanide, trypsin inhibitor
Page 41 and 42: 3.4.6 Wood Tamarind wood has many u
Page 43 and 44: presence of saponins in the fruit (
Page 45 and 46: 3.5.5 Veterinary use Atawodi et al.
Page 47 and 48: set at 2.0% beyond which the jellie
Page 49 and 50: 3.6.4 Tamarind pulp powder Tamarind
Page 51 and 52: covers the product. Tamarind pickle
Page 53 and 54: The seed testa contains 23% tannin,
Page 55 and 56:
Patents granted (USPTO) Assignee/Ap
Page 57 and 58:
ainfall; this is due in part to its
Page 59 and 60:
and Madagascar (Bayala et al., 2003
Page 61 and 62:
the seeds’ volume and weight, and
Page 63 and 64:
Mechanical scarification has also b
Page 65 and 66:
spent mushroom beds (1:1) and iii)
Page 67 and 68:
months old and of uniform size shou
Page 69 and 70:
The girdling of etiolated shoots re
Page 71 and 72:
(84.1%), mean number of multiple sh
Page 73 and 74:
transporting them. Overgrown seedli
Page 75 and 76:
of aspects of tree management are d
Page 77 and 78:
light yellow in colour, have been r
Page 79 and 80:
5.4.3.4 Irrigation Irrigation is no
Page 81 and 82:
5% Aldrin, where permitted, at 500
Page 83 and 84:
The ripening pods of tamarind are a
Page 85 and 86:
the tree is famous for its fine cul
Page 87 and 88:
5.5.3 Large and small scale product
Page 89 and 90:
Plate 1. An inflorescence showing f
Page 91 and 92:
Plate 6. Cleft grafting Plate 7. Gr
Page 93 and 94:
Plate 10. Mass flowering of tamarin
Page 95 and 96:
Plate 14. Variation in flower colou
Page 97 and 98:
Chapter 6. Reproductive Biology 6.1
Page 99 and 100:
Table 6.1 Variation of flowering an
Page 101 and 102:
An experiment was conducted to eval
Page 103 and 104:
outcrossing. Heterogamous floral ad
Page 105 and 106:
Chapter 7. Genetic Improvement 7.1
Page 107 and 108:
Divakara, 2002; Shanthi, 2003). A m
Page 109 and 110:
7.3.3 Ideotypes It is essential the
Page 111 and 112:
Chapter 8. Genetic Resources 8.1 In
Page 113 and 114:
Table 8.1 Characters useful to dist
Page 115 and 116:
8.3.3 India In India, most of the a
Page 117 and 118:
degree of sweetness. In the Philipp
Page 119 and 120:
Chapter 9. Harvest, Postharvest and
Page 121 and 122:
Tree to tree variation is widely ob
Page 123 and 124:
Feungchan et al. (1966 f) attempted
Page 125 and 126:
or in combination. It was found tha
Page 127 and 128:
The profitability of seedling orcha
Page 129 and 130:
statistics are unavailable for thes
Page 131 and 132:
� Most of the exports are from on
Page 133 and 134:
intervention will not only reduce e
Page 135 and 136:
Country Quantity (metric Table 10.4
Page 137 and 138:
Table 10.6 Export of tamarind seeds
Page 139 and 140:
The major importers of fresh tamari
Page 141 and 142:
tamarinds. In Thailand and the Phil
Page 143 and 144:
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 and 196:
pubescent - covered with hairs, esp
Page 197 and 198:
geographical distribution, 1, 10, 4
show all

Tamarind monograph.pdf - Crops for the Future

Create successful ePaper yourself

Delete template?

Save as template?