8. Demand & supply of areca nut in Inda: An analysis

 

As per the nationally representative cross-sectional study conducted in 2016-17 by Tata Institute of Social Science (TISS), Mumbai with support from Ministry of Health and Family welfare, Govt. of India, about 23.9% of the adult population consume areca nut. This translates into approximately 22.38 crore people consuming areca nut in one or the other form in 2016-17. Majority users (13.29 crore) consumed areca nut with tobacco. As per the official documents of TISS Mumbai, the survey was conducted in all 29 states and three union territories (UTs) of India. The study involved the survey of 74,037 adults aged 15 and above. A multistage sampling design separately for rural and urban areas was adopted. The overall response rate was 92.9%. The sampling was done independently in each state/Union Territories, and it was done independently for urban and rural areas.

Let us try to apply the similar calculation to the year 2020. The total population of India was 138.88 crores in 2020. In this, the adult (between 15-65 years of age) population was 94.02 crores. As per the TISS survey data, 22.47 crores (23.9% adult population) must have consumed the areca nut in one or the other form. Out of which, 13.34 crores were the habitual areca nut consumers with Chewable tobacco. Rest (9.12 crores) consumed area nut vocationally.

Discussions with Gutkha/tobacco wholesale traders in Hubli, Karnataka and retailers elsewhere, it was evident that those addicted to chewable tobacco (Smokeless tobacco) consume Gutkha, Mawa, or Paan with tobacco, a minimum of 10 times a day. Each time, about 2.5 gram of areca nut is consumed which translates into 25 grams per day. That amounts to 9.125 Kg of areca nut per year. If we apply this calculation to 13.34 crore individuals who consume areca nut with chewable tobacco, the amount of areca nut consumed would be 12,17,275 Tonnes per annum. Apart from this about 9.12 crore adults consume areca nut in the form of Paan (Betel quid). If we assume, one Paan is consumed per day by them, the total areca nut consumption would be 83,220 Tonnes per annum. Thus, the total areca nut consumption by Indian population in 2020 was 13,00,495 Tonnes.

As per Food and Agriculture Organization of the United Nations (FAO) data released in March 2022, the domestic production of India was 13,82,000 Tonnes in 2020. That shows, there was a surplus of 81,505 Tonnes of areca nut in India in 2020. Perhaps, this was exported to the countries having a sizable areca nut consuming population such as Pakistan, Nepal and Gulf nations. Several records shows that India is the sole manufacturer of Gutka in the world and Gutka is highly popular in those nations.

Most recent data indicates that the Chewable tobacco (smokeless tobacco) users are much more than the 2016-17 estimate (TISS study). As per the recent Lancet report, about 19.94 crore adults chew areca nut with tobacco in India. If we consider this data, India would have consumed a whooping 18,19,525 Tonnes in 2022.  India’s domestic production was 13,82,000 Tonnes in 2020. If we assume 15% year-on-year growth in the domestic production, the areca nut production in 2022 would have reached 18,27,000 Tonnes. The actual production figures are yet to be released by Directorate of Areca nut and Spices Development, Calicut and Food and Agriculture Organization of the United Nations (FAO). 

References:

1.    Singh P.K et al. (2021). Areca nut consumption with and without tobacco among the adult population: a nationally representative study from India. BMJ Open; 11: e043987. doi:10.1136/bmjopen-2020-043987

2.     Arakeri et al. (2023). Unsuccessful ban on gutkha and need for tobacco control in India. The Lancet, Vol 401, pp 1154.

3.      Food and Agriculture Organization of the United Nations data released officially in March 2022.

4.       Directorate of Areca nut and Spices Development, Calicut report published in June 2021.

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5. Phenolic compounds present in Areca nut: Part – III

 

Couple of research groups have tried to identify the prominent phenolic compounds present in the areca nut. Considering the fact that most of the phenolic compounds present in areca nut are structurally similar to each other and exhibit similar physico-chemical properties, identifying and quantifying them is not easy. It requires very advanced instruments, expensive reagents and expertise. Hence, the number of reports on this matter is very limited.

First authentic report on the phenolic compounds present in areca nut was published by Govindarajan & Mathew (1963). They were working in Central Food Technology Research Institute (CFTRI) Mysore, and they tried to identify prominent phenolic compounds present in Chali (White supari). They had identified Catechin, Epicatechin and Leucocyanidins, using a very rudimentary “Paper chromatography method”. In 2013, Chavan & Singhal from “Institute of Chemical Technology” Mumbai, confirmed the presence of catechin and epicatechin in Chali (White supari) using advanced Liquid Chromatography- Mass spectroscopy (LC-MS) method.

In China, Zhang et al. (2014) had used most advanced High Performance Liquid Chromatography - Mass Spectroscopy (HPLC-MS) to identify some of the prominent phenolic compounds present in the areca nuts of 5 month's maturity. They had collected the areca nut sample from Hainan Province of China. They have reported the presence of Epicatechin and Syringic acid in the areca nuts of 5 month's maturity.

One more recent report on the prominent phenolic compounds present in areca nut came from Indonesia. Sari et al., (2020) had tried to identify and quantify the prominent phenolic compounds present in unripe (green) areca nuts (6-7 months’ maturity) collected from West Kalimantan & West Papua and ripened areca nuts (perhaps 9-10 months’ maturity), collected from Banda Aceh & North Sumatra, Indonesia. They had used an advanced LC-MS analysis to quantify those phenolic compounds. They have reported the presence of Catechin & Epicatechin in all the four areca nut samples. In areca nut sample collected from West Papua (6-7 months’ maturity), Sinapic acid, quercetin and resveratrol were also reported. However, they were absent in the ripened areca nut samples. Their results are presented below.

Song et al. (2022) have identified and quantified the prominent phenolic compounds present in the areca seed (after dehusking ) of the areca nuts of 5 month's maturity. They had chosen the areca nut samples from Hainan Province of China.  They had used a most advanced UHPLC–MS/MS to identify and quantify the phenolic compounds. They too have reported the presence of large amount of Catechin and Epicatechin, which is in concurrence with the results of Zhang et al. (2014). Furthermore, they have reported the presence of a significant amount of Procyanidins, which was not reported by Zhang et al. (2014). Some major compounds reported by them are listed below.

Our recent study of unripe green areca nut (6-7 months’ maturity) collected from Belur, Sagar Taluk, Shivamogga district using a most advanced UHPLC-MS/MS confirmed the presence of large number of flavonoids. This study was conducted in 2022 in our lab at NITK Surathkal, Karnataka, India. Altogether 61 compounds belong to phenolic acids, flavonoids, proanthocyanidins, alkaloids, lignans, xanthones, Sesquiterpenes classes were identified. Arecatannin B1, Catechin, Propelargonidin, Procyanidin B2, 5,3'-Dihydroxy-6,7,4'-trimethoxyflavanone, Coniferyl alcohol and Nubigenol were the prominent compounds found in areca nut of 6-7 month's maturity. Isorhamnetin, Phloretin, Isoferulic acid, Hydroxybenzoic acids and syringic acid commonly found in Chinese and Indonesian areca nuts were also identified.

References

1.   Govindarajan & Mathew (1963). Polyphenolic substances of arecanut-I. Chromatographic analysis of fresh mature nut. Phytochemistry. Vol. 2. pp. 321t o 326

2.   Chavan & Singhal (2013). Separation of polyphenols and arecoline from areca nut (Areca catechu L.) by solvent extraction, its antioxidant activity, and identification of polyphenols. Journal of Science of Food & Agriculture.  Vol. 93(10), pp. 2580–2589.

3.     Zhang et al. (2014). Optimization of extraction conditions of areca seed polyphenols and evaluation of their antioxidant activities. Molecules. Vol. 19(10), pp. 16416–27

4.   Sari et al., (2020). Distinct phenolic, alkaloid and antioxidant profile in betel quids from four regions of Indonesia, Scientific Reports, Vol. 10:16254

5.  Song et al., (2022). UHPLC-MS/MS identification, quantification of flavonoid compounds from Areca catechu L. extracts and in vitro evaluation of antioxidant and key enzyme inhibition properties involved in hyperglycemia and hypertension. Industrial Crops & Products. Vol. 189, pp. 115787.

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4. Phenolic compounds present in Areca nut (Karnataka, India): Part – II

A comprehensive study on the Total Phenolic Compounds” Present in the unripe (Green) areca nuts of 6-7 month’s maturity was carried out in my lab by my team in NITK Surathkal. Generally, the harvesting season for green nuts starts in September and continues up to December for making Red Supari (Kempadike) in Karnataka State. The fresh nuts of 6-7 months’ maturity harvested by the farmers for making “Red Supari” (kempadike) were collected from various districts of Karnataka in Dec 2021 & Nov 2022. The locations were chosen so that most of the prominent, traditional Red Supari producing Taluks were covered in this study. The goal was to study the effect of geographical locations on the chemical constituents of the areca nut. The sample locations are pictorial represented below.

The total phenolic content of the fresh areca nut samples was determined immediately brought to the lab under frozen state and the chemical constituents were determined the next day.

The data is presented below.

Lot of variations in the phenolic content was noticed among the samples. The areca nuts cultivated in the relatively dry regions of Shivamogga, Davanagere, Chickmagalur and Haveri districts had higher phenolics compared to other regions.

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3. Phenolic compounds present in Areca nut : Part - I

 

Areca nut contains a large number of phenolic compounds in substantial quantity. Flavonoids (flavones, flavanones, flavanols, flavonols), phenolic acids and polyphenols (procyanidins, areca tannins etc.) are some of the important classes of phenolic compounds found in areca nuts. These compounds are responsible for the dark brownish color in the boiled nuts (Red supari). They impart astringent taste, and they turn red in the presence of lime. Most of the perceived therapeutic properties of areca nut are attributed to these flavonoids, phenolic acids and polyphenols. Almost all of them are highly potent antioxidants. A brief account of proven health benefits of some of the prominent phenolic compounds present in areca nut shall be posted in subsequent Blogs.

Very few reports are available on the systematic study of total phenolic compounds present in the areca nuts at its developmental stages. A brief account of those reports is presented below.

Thailand

Total phenolic content of areca nuts cultivated in Nakhon-Pathom province of Thailand was estimated by Wetwitayaklung et al., (2006).  They have used a standard method to extract and analyze the phenolic content of areca nuts of maturity 1 month to 8 months. They have reported that the total phenolics is in the range of 8 mg/g (by weight on dry basis) in the 1-month-old nut, reaches 10.5 mg/g at the 4th month and reaches 7 mg/g in the 8th month areca nut. The results of their study are presented below. 

Indonesia

One more recent study on the estimation of chemical constituents of areca nuts was reported from Indonesia. Sari et al., (2020) had studied the total phenolic content of unripe (green) areca nuts (6-7 months’ maturity) collected from West Kalimantan and West Papua and ripened areca nuts (perhaps 9-10 months’ maturity), collected from Banda Aceh & North Sumatra, Indonesia. The phenolic content was in the range of 10.88 mg/g to 21.67 mg/g on dry weight basis. The unripe (green) nut collected from West Papua province of Indonesia had the highest phenolic content 21.67mg/g on dry basis, whereas the unripe (green) nuts from West Kalimantan had only 10.8 mg/g of Phenolic compounds. The mature areca fruits from North Sumatra & Banda Aceh had phenolic content of 11.1 mg/g & 12.2 mg/g respectively.

China

A recent study on the total phenolic present in the areca nuts of 5 months maturity has been reported by Song et al., (2022). They had chosen the areca nut samples from Hainan Province of China and they analysed the phenolic content of the seed after separating the husk. They reported the total phenolic content of 36.3 mg/g on dry weight basis. In another study, Wang et al., (2023) had analysed the total phenolic content of areca nut (with husk) of 5 months maturity, collected from 11 prominent areca growing regions of Hainan Province of China. They had used High Performance Liquid Chromatography (HPLC) method to determine the phenolic content. They have reported an average value of 36 mg/g (on dry weight basis). As they had estimated the Phenolic content of areca nut along with the husk, the values seem to be highly inflated.

From the aforesaid literatures, it is clear that there is a great variability in their concentrations in areca nuts cultivated in different regions of the world. The values varied from 6.98 mg/g (8-month sample from Thailand) to 36.3 mg/g (5-month sample from China). The unripe (green) areca nuts of 4 to 5 months maturity have the highest concentration of Phenolic compounds. Interestingly, the areca nut of 4-5 months maturity is harvested and processed to make flavoured Bing lang in China (Refer my Blog No. 6 & 7 under the label “Global areca nut production”).   

References:

1.     1.  Wetwitayaklung et al., (2006). The study of antioxidant capacity in various parts of Areca catechu L. Naresuan University Journal, Vol. 14 (1), pp. 1-14.

2.    2. Sari et al., (2020). Distinct phenolic, alkaloid and antioxidant profile in betel quids from four regions of Indonesia, Scientific Reports, Vol. 10:16254

3.    3. Song et al., (2022). UHPLC-MS/MS identification, quantification of flavonoid compounds from Areca catechu L. extracts and in vitro evaluation of antioxidant and key enzyme inhibition properties involved in hyperglycemia and hypertension. Industrial Crops & Products. Vol. 189, pp. 115787.

4.   4.Wang et al., (2023). Evaluation of Areca Quality Based on Principal Component and Hierarchical Cluster Analyses in Hainan, China. HORTSCIENCE, Vol. 58(6), pp. 699–703.

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2. Major constituents of Areca nut (Supari)

The major constituents of the areca nut are carbohydrates, lipids, proteins, crude fiber, phenolic compounds (flavonoids, phenolic acids and polyphenols), alkaloids and mineral matter. Jayalakshmi & Mathew (1982) have reported that the unripe areca nut of 6-7 months’ maturity will generally have a moisture content in the range of 69.4–74.1% (by weight) whereas the ripe fruit will have moisture content in the range of 38.9–56.7 %. The moisture content will vary depending upon the variety, agroclimatic conditions and the agriculture practices.

The major chemical of unripe green (6-7 months’ maturity) and ripe areca nuts are given below on dry weight basis except for moisture (Adapted from Jayalakshmi & Mathew (1982)). Rudimentary analytical techniques and instruments available at that time were utilized to estimate the components. Nevertheless, the following Table gives the rough estimation of major components. 

As per the report of Mathew et al., (1964) from CFTRI Mysore, who had studied the composition of areca nuts harvested at 2 months, 4-5 months, 6-7 months and 9 months’ maturity collected from Kyatsandra, Mysore, Thirthahalli and Vittal in Karnataka state and Pudupady in Kerala, the lipid (oil) content of the areca nut increased from a low, 1-4 %, in the tender stages to a high, 10-15 %, in the ripe stage. Similarly, the polysaccharide (starch and cellulose) content also starts with a low value at the tender stage and increases progressively until at ripe stage. Crude fibre (cellulose and hemicellulose) starts with a very low value (1-2 %) and with maturity and ripening fibre will be formed continuously and the rate of formation increases until the ripe areca nut showed a value of about 15 %. Rapid protein accumulation happens till the fruits are 3 months old and thereafter the value remained more or less constant. Phenolic substances start with a high value in the early stage and progressively decrease during the developmental stage and reaches the lowest value in the fully ripened fruit. The considerable increase in the hardness of the nut coincides with drop in moisture content and build-up of polysaccharides and crude fibre. Lignification (formation of lignin) and high degree of polyphenol polymerization occur in matured fruit, contributing to the larger insoluble residue and increased hardness of the nut. While the trend in changes of physical and chemical properties with maturity for the samples from different regions was the same, individual variations in relative proportion of constituents were significant.

The study by Jayalakshmi & Mathew (1982) and Mathew et al. (1964) clearly demonstrates that the protein content, lipid content and crude fiber content will be highest in the mature fruit (9-10 months maturity) which is used for making Chali (White supari) and Niradike (Doma, fermented Areca nut). Water content in the areca nut keeps decreasing during the developmental stage and reaches the minimum value in the matured fruit compared to its early stages.

Other major constituents such as Phenolic compounds and alkaloids shall be discussed in my subsequent Blogs.

Reference:

1.      Jayalakshmi A, Mathew AG (1982) Chemical composition and processing. In: Bavappa KVA, Nair MK, Kumar TP (eds) The areca nut palm. Central Plantation Corps Research Institute, Kerala, pp 225–244.

2.      Mathew A.G, Venkataramu S.D, Govindarajan V.S (1964). Studies on Arecanut: Part I - Changes in Chemical Composition & Physical Characteristics of Nuts with Maturity. Indian Journal of Technology, Vol. 2, No.3, pp. 90-96.

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1. Chemical constituents of Areca nut

A handful of research papers are available on the composition of areca nut. However, only a couple of papers can be considered for all the practical purposes as they used standard protocols and sophisticated instruments ensuring reproducibility and sensitivity. 

Review of processing practices of areca nut in various major areca growing regions of the world shows that areca nut is harvested at four different stages of maturity.

1.      Unripe areca nut of 2-3 months maturity (In Taiwan and consumed fresh with husk)

2.      Unripe areca nuts of 4-5 months maturity (In China, sliced and smoke dried)

3.      Unripe areca nuts of 6-7 months maturity (In India, Indonesia, boiled and sundried)

4.      Ripe areca fruits of 9-10 months maturity (In India, Bangladesh, Bhutan, Malysia, Thailand, Indonesia etc. sundried or fermented.)

Areca nut is processed in four different ways, after harvesting, as follows.

1.      Unripe areca nuts of 4-5 months maturity: Sliced and smoke dried. Steeped in sugar, mint syrup to impart flavour and dried. Marketed as Bing lang in sachets in China.

2.       Unripe areca nuts of 6-7 months maturity: Boiled in Chogaru/Kali repeatedly and sundried, sold as Red Supari (Kempadike) in India and Indonesia.

3.      Ripe areca fruits of 9-10 months maturity: Dehusked and sun dried, sold as White Supari (Chali) in India, Bangladesh, Bhutan, Malysia, Thailand, Indonesia etc.

4.      Ripe areca fruits of 9-10 months maturity: Fermented under the earth or in water tanks, sold as Niradike or Doma in India (assam, Meghalaya) & Bhutan.

Considering the fact that areca nut is harvested at different stages of maturity and processed by different methods, chemical composition of the final product is bound to change substantially. Hence it is not possible to state a one general composition of areca nut, which is applicable to all the varieties. Furthermore, the agroclimatic conditions also known to influence the composition of the areca nut to a great extent, especially with respect to some of the important active principles. Areca nut of India is found to possess different chemical composition in comparison to areca nut of Indonesia and elsewhere. Unfortunately, the reports on all these varieties are not available. However, I am going to make an effort to present the composition of areca nut in my subsequent posts under the label "Chemical constituents of areca nut". 

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7. Areca nut consumption pattern in South & Southeast Asia: A summary

 

The Asian Betel quid Consortium (ABC) study in 2011 (comprising of Taiwan, China, Malaysia, Indonesia, Nepal, and Sri Lanka) found that the prevalence of betel quid and areca nut chewing in the adult male population varied from 10% in Malaysia to 44% in Nepal; and from 2.3% in mainland China to 47.8% in Indonesia among women. Surprisingly in Malaysia and Indonesia, the use among women was higher (32% and 48%, respectively) than for men (10% and 12%).

There is a great diversity in the way areca nut is consumed in different countries. In most of the country's areca nut is chewed with betel leaf and lime. Tobacco is an important adjunct used in Betel quid in several countries. Flavored areca nut alone is consumed as a mouth freshener in certain countries. There is an increasing trend in area nut consumption in countries like India, Pakistan, Bangladesh, Papua New Guinea and also a sharp decline in areca nut consumption is being witnessed in countries like Thailand and Taiwan. 

In general, the practice of Betel quid (Tambula) chewing among the general public in most of the southeast Asian countries is based on four factors: social acceptability, religious beliefs, perceived health benefits and addiction. In India, Indonesia, Thailand, Myanmar and Cambodia, offering ingredients of Tambula (areca nut and betel leaf) is an integral part of several religious ceremonies. There is a social acceptability, and it is the normal practice to consume Tambula after the feasts and in social gatherings.

In India and Pakistan, Gutkha (areca nut mixed with flavoured tobacco and slaked lime) consumption has become a major addiction. In Taiwan, chewing unripe areca nut with husk of 2-3 months maturity with lime powder and betel vine spike has become an addiction. In Papua New Guinea, chewing dehusked unripe areca nut of 6-7 months maturity with betel vine spike and lime powder is an addiction. 

A summary of areca nut consumption pattern in the major areca nut consuming countries is given below.  

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6. Areca nut consumption pattern in India

 

India is the world leader in Areca nut production. India consumes most of its domestic areca nut produce. Paan (Betel quid, Tambula) made out of areca nut, betel leaf and slaked lime with or without tobacco is chewed in India. Both major variants of areca nuts, such as Chaali (white supari), Kempadike (red supari) are used for making the betel quid. Betel quid made out of areca nut slices / pieces, sweetened rose petals (Gulkand), cardamum, clove, fennel seeds, grated coconut etc. wrapped in betel leaf laced with catechu extract and lime is a popular dessert among the urban consumers. Apart from this, areca nut is also consumed in the form of Paanmasala, Gutkha and Mawa. All the three are dry preparations, wherein Paanmasala and Gutkha are produced by major companies and are packed in attractive sachets. Whereas Mawa is prepared by Paan vendors as per the preferences of the consumer. It essentially consists of tobacco (Zarda, Kiwam etc.) Chaali (or roasted Chali) and slaked lime. Paanmasala is basically a preparation of areca nut (mostly red supari), Catechu extract, cardamom, lime and number of natural and artificial perfuming and flavoring materials. Gutkha is the variant of Paanmasala in which, in addition to ingredients of Paanmasala, flavored chewing tobacco is added. Usually, Paanmasaala is prepared out of red supari (Kempadike) or roasted Chali (also called as Pakka supari). 

As per a nationwide representative cross-sectional study conducted in 2016-17, about 23.9% of the adult population consume areca nut in India. This translates into approximately 22.38 crore people consuming areca nut in one or the other form in 2016-17. Majority users (13.29 crore) consumed areca nut with tobacco. In four states, Meghalaya, Assam, Mizoram and Manipur, over half of the population consume areca nut. Furthermore, Karnataka, Uttar Pradesh, Tamil Nadu, Maharashtra and Odisha constitute nearly 55% of the country’s areca nut users. The age-wise pattern suggests that areca nut consumption without tobacco began to decline from age 51 onwards. But in the case of areca nut consumption with tobacco and in both forms, it increased with age. Higher consumption of areca nut with tobacco & without tobacco was found among daily wage/casual labourers compared to the educated and affluent class. Compared to the Hindus, Muslims were found to consume more betel quid with and without tobacco. Urban–rural differences by state suggest that in 18 states, areca nut consumption was higher in urban areas than in rural areas. Interestingly, consumption of areca nut without tobacco was higher in urban areas than their rural counterparts.

In general, the practice of Tambula (Betel quid, Paan) chewing among the general public is based on four factors.

1. Social acceptability. 
2. Religious beliefs
3. Perceived health benefits
4. Addiction.

In India, due to the historical reasons, Tambula (Betel quid) has a very high level of social acceptability. Majority believes in the health benefits of Tambula due to the higher influence of traditional medicinal systems such as Ayurveda and Unani. None of the Hindu rituals will be complete without offering Tambula to the deity and to the priests. Interestingly tobacco has no place in Hindu rituals. Unlike few countries such as Papua New Ginea and Taiwan, areca nut addiction is not a reason for areca nut consumption in India. However, those who are addicted to the tobacco, consume areca nut in the form of betel quid (Tambula), Gutkha, Mawa. 

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5. Areca nut consumption pattern in Sri Lanka & Bhutan

 

Sri Lanka

Usually in Sri Lanka, matured nuts (ripened fruits) are harvested and used mostly to make Chali (white supari). Small quantity of Neeradike (fermented areca nut) is produced by storing it in water tanks for local consumption. Betel quid is made out of areca nut slices, betel leaf, slaked lime and tobacco.

As per one study in 2011, the prevalence of betel quid with tobacco in the rural area (17.6%) was significantly higher than in the urban area (1.6%). The prevalence was lowest among males between 18 and 24 years of age (2.7%) and highest among those over 65 years (36%). In rural areas, the prevalence of betel quid chewing was 18.2% among Sinhalese and 6.6% among others. Another survey in 2018 showed the prevalence of daily Betel quid chewing to be 53.8%: 15.7% without tobacco and 47.4% with tobacco.

 

Bhutan

Like in northeastern states (Assam and Meghalaya etc.) of India, the harvested areca fruit is processed in Bhutan as well. The harvested mature areca fruits are fermented to preserve it for a long time.  Fermented betel nut is called as “Doma” in Bhutan. Doma is an integral part of Bhutanese tradition and culture. Invariably the betel quid chewers either add tobacco to the betel quid or indulge in smoking.

The prevalence of Doma consumption in Bhutan is 45% and it is more common in females, armed forces personnel, professionals, rural residents and it was less common in people with higher education. In Bhutanese cultures, spitting is frowned upon. Hence, the consumer swallows the juice from chewing Doma. 

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4. Areca nut consumption pattern in Malaysia & Indonesia

 

Malaysia

The composition of the Betel quid in Malaysia mostly comprises of dried areca nut slices produced from fully ripened areca nuts, slaked lime and betel leaf. Tobacco is not chewed with betel quid by most of the consumers. Betel quid chewing is associated with traditions and rituals and has some cultural significance as well.

In Malaysia, the Betel quid chewing habit is prevalent in rural areas among the older generation. A nationwide survey in 2011 showed that Malaysian woman (10.5%) had a higher quid chewing rate than men (4.8%). This habit was most common among those above 50 years. With regards to ethnicity, Indian females were found to have the highest prevalence (28.9%), closely followed by the Sabah and Sarawak Indigenous females (28.4%).

Indonesia

The composition of the Betel quid in Indonesia mostly comprises of areca nut, betel leaf and slaked lime. Catechu extract is also added along with spices such as cardamom or clove for flavor. Areca nut of different variety are used in different provinces. For example, in Papua, areca nut of 6-7 months maturity is used along with betel spike and lime. The practice is similar to Papua New Guinea. Whereas in certain provinces, boil dried “red supari” is consumed and in certain provinces dried or fresh fully ripened areca nuts are consumed along with betel leaf and slaked lime. Tobacco is not an ingredient of betel quid in Indonesia. However, after the Betel quid has been chewed for several minutes, a lump of fine-cut tobacco is added to the mouth.

The survey conducted in various provinces of Indonesia in 2011 found that the prevalence of Betel quid (Tambula) chewing is higher for women (46.8%) than men (12.0%). The betel quid is attached with cultural and traditional value and no ritual will be complete without offering areca nut and betel leaf to the deity and priest.

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3. Areca nut consumption pattern in Bangladesh, Pakistan & Myanmar

 

Bangladesh

In Bangladesh mostly matured areca fruits (9-10 months’ maturity) which are harvested and sun dried is used in betel quid. Betel quid is always chewed with tobacco. The betel quid is consumed due to addiction and euphoria, rather than any other cultural significance.

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 is 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.

Pakistan

In Pakistan, chewable tobacco is a culturally acceptable practice, whereas Cigarette smoking is not.  Hence very high percentage of population consume chewable tobacco. This chewable tobacco is consumed with Betel quid (Paan/ Tambola) or with Areca nut (supari). Gutka is also a very popular form.

Studies conducted in Karachi, Pakistan in 2007, have found 30–40% of population use areca nuts in the form of Gutka, or betel quid or packaged white supari (Chali) along with tobacco. Generally white supari is used in betel quid (slices or cut pieces). Gutka is prepared out of red supari (Kempadike). Adolescents prefer chali with tobacco, while adults over 30 years prefer Betel quid.

Myanmar.

In Myanmar, Chali produced by sun drying matured areca fruits (9-10 months’ maturity) is used for making betel quid. Betel quid is almost always consumed with chewable tobacco. 

As per a population survey in 2009, about 30% of the adult population was using chewable tobacco with betel quid. As per another study in 2018, the prevalence of tobacco with betel quid chewing was found to be 43.2% (male, 62.2%, female, 24.1%) in adults (25–64 years) and 5.7% (male, 11%, female, 1.5%) in youths (13–15 years). As per the survey in 2020, almost always, the betel quid comprises areca nut, betel leaf, slaked lime and tobacco.

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2. Areca nut consumption pattern in China & Taiwan

In Chaina, Hainan province produces 95% of areca nut and rest is produced in Yunnan, Guangdong, Guangxi, Fujian provinces. Green immature areca nuts of size 3-5 cm long (perhaps 4-5 months’ maturity) are dried without removing the husk. These areca nuts are dried by exposing it to the hot smoke emanating from the wood chips. These charred areca nuts are split into two pieces and flavored with various spices and mint along with sweeteners and sold in packets. The flavor of the areca nut is highly related to consumer preference. The usual approach of flavor improvement is by marinating the areca nut with some additives (such as sweeteners, mint and spices). During the process of chewing the areca nut, those additives release a unique taste and smell. These processing steps produce “fibrous shell of the dried betel nut infused with flavor”. Tobacco is generally not added to this flavored product. 

In China, 95% of areca is planted in Hainan, of which 95% to 97% is processed into chewing products.  The proportion of Hunanese chewing betel nut reaches 38.42%, among which the proportion of people aged 30 to 40 is as high as 50.36%. The prevalence of betel nut consumption in local areas of Hunan such as Xiangtan was as high as 64.5%-82.7% as per 2010 survey.

Due to the ancient culture, prevailing social acceptance and the prevailing medical use in traditional Chinese medicines, areca nut consumption has become a culture in Hainan. Interestingly, tobacco is never mixed with the processed areca nut. In the Xiangtan area of Hunan, there is a tradition of “Crossing arms, walking on the street, chewing betel nut, making friends.” There is a common belief that “To welcome guests, areca nut and cigarettes are necessary.” Always the Spring festival is celebrated by eating and distributing areca nuts.  Dai, an ethnic minority, a population of approximately 1.25 million that resides predominantly in Yunnan Province invariably consume areca nut. Areca nut chewing is an important social activity among Dai, especially in family gatherings and auspicious occasions such as ceremonies and festivals and when honoring individuals.

In Taiwan, as per one survey conducted in 2017, 6.1 % of the respondents chew betel quid. Among the consumers, men outnumber women. One community survey conducted in southern Taiwan in 2011, found that 10.7% of men and 2.5% of women were current chewers. The indigenous population (Aborigines) in Taiwan is reported to have a Betel quid prevalence of 54.3% and 33.8% in men and women respectively, which is significantly higher than the rest of the population (20.2% in men, 0.6 in women) as per a 2008, report.

Unlike practices in other countries, tobacco is never added to Betel quid in Taiwan. However, a majority of Betel quid chewers are also cigarette smokers. One study conducted in 2010, that included 231,935 men aged 20 years and older found that 90.0% of current male chewers are cigarette smokers.

In Taiwan, green areca nuts of 2-3 months’ maturity are used for making the betel quid. The whole nut is consumed in two ways, one with betel leaf smeared with slaked lime. In another method, the whole nut is split into two halves consumed with lime paste and betel vine spike. There are three main types of betel quid (Tambula) namely the lao-hwa, the stem quid, and regular Tambula are seen Taiwan. 

• Lao-hwa is prepared by inserting a piece of betel vine spike (inflorescence) with red lime paste (often made of slaked lime and local flavouring) into an unripe nut.
• Stem quid is similar except that the stem of the betel vine replaces the inflorescence piece.
• Betel quid (Tambula) is prepared by smearing lime on the betel leaf and consumed with whole betel nut of 2-3 months’ maturity.

Most of the betel quid consumers chew Lao-hwa, whereas the rest consume other variants. Betel quid chewing is highly popular among the truck/Taxi drivers and late-night workers. Mostly it is consumed for stimulatory / relaxing effect. Unlike other countries, a very limited cultural or traditional value is attached to the betel quid consumption in Taiwan.

 

7. Summary of areca nut production data (2019-20) and processing practices

 Details of areca nut production and processing practices have been discussed in my previous Blogs under the label "Global Production data". 

In this Blog, the summary of the areca nut production data for the year 2019-20 and the prevailing processing practices are given.