Sour to Sweet: Tamarind Tales of Empowerment Adding Value to Women’s Lives

Tamarind (Tamarindus indica L.) is one of the important fruit crops of India. It is also termed as “Indian Date” due to its date like appearance of dried pulp. The preservation and processing of the tamarind through value added products is the effective way of retaining the nutrients content of fruits. Area of tamarind in Chikkaballapur district spread over 608 ha where fruits are just harvested and sold by farmers which most of the farmers are not even obtaining the nominal charges because of improper processing. One of the best features of the tamarind is its durability which incur no loss of the value-added products. As stated by the spice board of India, the tamarind area production was about 74.20 (000’ ha), with average yield of 309.44 (000’ MT). About 258.70 (000’MT) to 272.85 (000’MT) of tamarind is allotted for value addition products to processed and lot of labor is engaged in this processing in India. This indicates that there is a wide opportunity in value addition of tamarind. Different extension methods like on campus training programs, group discussion and folders were developed on the value addition of tamarind to create awareness among the public. In this perspective of Sri Lakshmi Venkateshwara Self Help Group (SHG) of 20 farms women was identified to be trained in KVK for the development of value added products and an on campus training programme for a week was provided to disseminate technology on production of tamarind value added products; tamarind puree, tamarind toffee, tamarind chutney powder lollipop and instant puliyoggare mix and to estimate cost benefit ratio. Raw materials, branding, labelling and packaging materials were distributed to the SHG to encourage them for the product development and selling of the products. Advertising and marketing of the products initially was carried on in the free stalls of exhibitions in krishi fair and in district agriculture fair where the products created huge demand. Results showed that processing of quintals of tamarind for four products like tamarind puree (130 Kg), tamarind toffee (241.25 Kg), tamarind chutney powder (165.50 Kg), tamarind lollypop (230 Kg) and tamarind instant puliyoggare mix (153.45) respectively with the monthly net profit of Rs. 12923 from puree, Rs. 13358 from toffee Rs. 9947 from chutney powder and Rs. 18098 from lollypop and Rs. 31146 from instant puliyoggare mix whereas unprocessed tamarind cost Rs. 120 per kg. The value addition of tamarind has helped to improve their family income per month is around 85,000 with cost benefit ratio of 1.42. These trained individuals of SHGs now serve as the resource persons in training the budding up SHGs.