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home products Garcinia Indica

Garcinia Indica

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Keywords Other Agriculture Products, Garcinia Indica, , SAI PETROCHEMICALS P. LTD, India
Category Agriculture > Other Agriculture Products 
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Detailed Product Description


TREE : A slender evergreen tree with drooping branches. Leaves areovate or oblong, lanceolate, 5.5 to 8 cm long and 2.5 to 3 cm broad,dark green in the upper portion and pale in lower portion.
FLOWERS : In India, tree flowers in the month of November February.The flowers are fleshy, dark pink, solitary or in spreading cluster.

FRUITS : An average tree yields 60 to 80 kg. fruits, yielding seeds. InIndia, fruits ripen in April and May. The lemon sized dark purple ripefruits contain five to eight large seeds. The fruit has an agreeableflavour and a sweetish acid taste. The fruit contains 10 per cent malicacid and a small proportion of tartaric and hydroxy citric acid. Italso contains anthocyanin colouring matters, cyanidin -3 glucosideand cyanidin-3-sambubioside.

SEEDS : The seeds account for 20 to 23 per cent of the fruit weight.The kernels account for 61 per cent by weight of the seed and oilcontent of the kernel is about 44%.
It is well spread in the evergreen tropical rain forests of WesternGhats from Konkan to Mysore. Heavy concentration is found in thecoastal Ratnagiri district. Scattered plantations have also come up inBelgaum, North Karnataka and Kerala. It exists in Khasi and Jantiahills of North Eastern Hill region, West Bengal and Assam, upto theheight of 6000 ft. on slopes down to coastal areas. It is quitepredominant in East Indies.

It is generally through seeds, silvi culture and nursery practices havenot been systematically worked out. However, plantations are being donein Konkan and Goa by following usual practices of seeds sown in thepoly bags and transplanting of seedlings in the pits.
The fat is called Kokam butter it is light gray to yellowish in colourwhite. Solid fat is sold in form of oblong balls. It is white, hard andbrittle. It is a valuable edible fat known in commerce as Kokam Butter.It is extracted mostly on a cottage industry basis by crushing thekernels, boiling the pulp in water and skimming off the fat from thetop or by churning the crushed pulp with water. The alkali treatmentand bleaching process changes the fat equivalent to vanaspati ghee.

Seeds are traditionally decorticated by wooden mallets and fatrecovered by water rendering. The yield in this case will be 25%. Seedcan also be decorticated in decorticator and kernels are pressed inexpeller, yielding 34-44%. Hot filtration, solvent extraction will helpto recover residual fat from cake.

The pulp of the fruit is a very popular culinary ingredient inMaharashtra and in particular Konkan. The fruits are beaten with sticksto separate the rind from seeds. The rind is repeatedly sun dried aftersoaking in the pulp juice. The dried purplish rinds, known as Kokam,are used for imparting flavour and taste to curries, much in the sameway as tamarind fruit pulp is used in South India.

The fruit is anthelmintic and cardiotonic and useful in piles, dysentery, fumours, pains and heart complaints.

Kokam butter as sold in markets consists of eff shaped lumps or cakes,having a greasy feel and a bland oily taste. It is used mainly asedible fat. It is also used as an adulterant ghee. Kokam butter isconsidered nutritive, demulcent, astringent, suppositories and otherpharmaceutical preparations.

The cake left after extraction of oil is used as organic manure. Cakecan also be used as cattle feed since it contains 15.5% proteins,57.27% carbohydrates in extracted cake, having no toxic principles, butit has sour taste which can be eliminated by washing the cake withwater.


Garcinia Indica

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