Tamarind monograph.pdf - Crops for the Future

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Tables 1.1 Common/vernacular names of tamarind 2 2.1 Mean composition of tamarind fruit 13 2.2 Proximate composition and food energy value of ripe tamarind pulp from five different areas 14 2.3 Some physico-chemical properties of the lipid extracted from the pulp and seed of tamarind 15 2.4 Proximate composition of dried pulp of tamarind fruit 17 2.5 Chemical composition of sweet tamarind pulp from Thailand 17 2.6 Composition of tamarind seed, kernel and testa 19 2.7 Amino acid content of tamarind and some food legumes 20 2.8 Fatty acid composition of tamarind seed oil 21 2.9 Mineral content of tamarind pulp, seed, kernel and testa 21 2.10 Chemical composition of tender leaves and flowers of tamarind 22 2.11 Average chemical composition of tamarind leaves used for browse 23 3.1 Average chemical composition of tamarind pectin 37 3.2 Chemical composition of tamarind juice concentrate and tamarind pulp powder 38 3.3 Patents on processes, products and uses of tamarind 44 5.1 Major and minor tamarind producing countries 76 6.1 Variation of flowering and floral organs seen in different cloned selections in India 89 6.2 Clonal variation of sterility, dimorphism and viability of tamarind pollen 91 6.3 Fruit setting in tamarind cultivars under open and controlled pollinations 92 6.4 Effect of growth regulators on fruit setting of sweet tamarind 94 7.1 Variation of characters observed for tamarind 96 7.2 Heritability and genetic advance of tamarind 97 7.3 Characteristics of proposed ideotypes for fruit production of tamarind 99 7.4 Proposed characteristics for tamarind ideotypes 100 8.1 Characters useful to distinguish tamarind cultivars in Thailand 103 8.2 Accessions selected, based on RVP 104 8.3 Selected tamarind cultivars 107 10.1 Income from a tamarind plantation, Periyakulam Research Station, Tamil Nadu, India 116 10.2 Profitability of seed vs cloned orchards / ha 117 10.3 Exports of fresh tamarind from India 124 10.4 Export of dried tamarind from India 125 10.5 Export of tamarind flour from India 126 10.6 Export of tamarind seeds from India 127 10.7 Tamarind exports from Sri Lanka 1996-1998 128 viii
Figures 1.1 Compound leaves and leaflets of tamarind 6 1.2 Flower and pods of tamarind showing the pistil, stamens and seed 7 1.3 The shaded area represents the approximate indigenous range of tamarind in Africa 9 1.4 Native and naturalised distribution of tamarind 12 10.1 Tamarind production in Thailand 118 10.2 Tamarind production in Costa Rica 119 10.3 Tamarind exports from Indonesia 1990-1995 128 Plates 1 An inflorescence showing floral parts and sequential development of flowers and fruits 79 2 Tamarind pods 79 3 Removing bud from scion for fruit grafting 80 4 Removing bark from rootstock 80 5 Fitting bud to rootstock 80 6 Cleft grafting 81 7 Graft union wrapped in polythene bag 81 8 Bark removed from stem for air-layering 82 9 Stem and rooting media covered in black polythene 82 10 Mass flowering of tamarind in Sri Lanka during September 2005 83 11 Variation in tamarind pod size 83 12 Variation in tamarind seed size 84 13 Variation in flower colour – red flowers 84 14 Variation in flower colour – white flowers 85 15 Variation in dark red and brown pulp colour in tamarind 85 16 Dehusked pods 86 17 Processed products 86 ix
Page 1 and 2: Fruits for the Future 1 Revised edi
Page 3 and 4: ICUC The International Centre for U
Page 5 and 6: 3.5.4 Bark, flower and root........
Page 7: CHAPTER 10. ECONOMICS OF PRODUCTION
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
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