In Bangladesh
areca nut is cultivated in all the districts in homestead gardens and on the
bunds of the paddy fields. However, in Barisal, Rangamati, and Khulna districts,
areca nut gardens are there which produces most of the areca nut of Bangladesh.
Mostly matured areca fruits (9-10 months’ maturity) are harvested, and sun dried
to produce Chali (White supari). Various media reports suggest the same
practice followed in Myanmar, Thailand and Indonesia as well. A
population-based survey in Bangladesh found the prevalence of past and current
use of areca nut to be around 35%. The study found the usage among women more
frequent and intense than in men. A screening program in some rural parts of Bangladesh
have found that almost 40% of adult villagers used areca nut with slaked lime
and tobacco in various combinations.
Tobacco is
almost always added in Tambula and while using areca nut in Thailand. In a
large population-based survey of rural adults, 17% reported using Tambula. In
the early 20th century, areca nut used to be cultivated in all the
regions of Thailand and Tambula chewing was a common practice among the general
public. Due to the sustained media campaign and Government initiatives, the
Tambula chewing had decreased to a great extent in Thailand and this practice
is prevailing only in the older generations of few tribes settled in the
northern part of Thailand.
In Srilanka, Kalutara,
Kandy, Kegalle, Ratnapura, Badulla and Matale districts are the major areca nut
growing areas. Almost all areca nut is grown in home gardens or as mixed
cultivations and little commercial cultivation can be found. Usually in Sri
Lanka matured nuts (ripened fruits) are harvested and used mostly to make Chali
(white supari). Small quantity of Neeradike (fermented areca) is produced by
storing it in water tanks for local consumption.
In Malaysia,
areca nut is a minor crop and cultivated in the homestead gardens and border of
various plantations. Fully matured areca fruits are harvested and cut
transversely to two halves and dried under the sun for 40-45 days. During
drying, the husk gets separated from the kernel. This kernel is marketed as
white supari.
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