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.
Hainan province
produces 99% of areca nut produced in China and rest is produced in Yunnan, Guangdong,
Guangxi, Fujian provinces. A systematic monoculture plantation of areca nut is
found in Hainan province. Green immature areca nuts of size 3-5 cm long (perhaps 4-5 months’ maturity) are
harvested, and individual nuts are separated from the bunch. These fresh whole
areca nuts without removing the husk are dried and stored for consumption. At
present, there are two methods for drying betel nut: one is to place the fresh
betel nut fruit in the oven, and directly burn and fumigate it with wood chips
to make black fruit. Other method is to dry them in the dryer with circulation
of smoke obtained by burning briquettes. These charred areca nuts are split
into two pieces and flavored with various spices and mint along with
sweeteners and sold in packets.
Main markets are Hunan, Hainan, Hubei, Guangxi and Taiwan. 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 widespread consumption of betel nut in the above-mentioned places makes chewing betel nut a local culture. In a few parts of China, unprocessed fresh areca nut is treated with maltose and lime, which is cut into pieces and chewed with a few drops of cassia oil.
Areca nut is also extensively used in various medical formulations in China. More than 31 different formulations are being used for treating dysentery, abdominal distension, dyspepsia, parasitic diseases and constipation etc. The raw areca and charred areca nuts are the most common clinically used forms. The Charred areca nut is commonly prepared by stir-baking to a yellowish color, stir-baking to dark brown, or carbonizing by stir-frying.
In Taiwan,
green areca nuts of 2-3 months’ maturity are harvested and small unripe nuts
are separated from the bunches and thoroughly washed. Further, the nuts are graded
based on the size and the small cap covering the nut is removed by hand. 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 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.
The betel
leaf belongs to the species Piper betle, is used in the regular betel
quid (Tambula) in China and Taiwan, like elsewhere in the world. However, the
betel vine spike (inflorescence) and the stem, belonging to the species Piper
gibbilimbum is consumed in Taiwan and Papua New Guinea.
A national survey in Taiwan has shown
that 21% of men and 1% of women chew betel quid, with use higher in rural areas
than urban areas.
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.
***
India is the
leading producer of areca nut, clocking 62.5 % of global production in 2020.
80% of India’s areca nut production comes from Karnataka state. In India areca
nut is produced from cultivated plantations spread across several states
situated in and around western Ghats and plains and in Northeastern states. In all these places, areca nut
is harvested during November to April. Mainly two processing methods are
employed in India based on the state of maturity of areca nut harvested. Areca
nuts are harvested at two stages of maturity, one at 9-10 months’ maturity and
another at 6-7 months’ maturity.
If the areca
nuts are allowed to reach 9-10 months’ maturity, the bunch becomes heavy and
areca nuts acquire bright orange-yellow color. At this stage if it is not
harvested, the fruits start falling apart from the bunch of the tree. The whole
bunch is harvested by skilled people using various methods. As soon as the
bunches are harvested, whole bunch or the separated areca fruits are sun dried
for 50-60 days. The fallen fruits are also collected and sun dried. After the
drying, dehusking is done to get inner white kernel, called “Chali” (in
Kannada) or “Kottapak” (in Malayalam). Chali (also called white supari) is
itself consumed after making small pieces or slices along with betel leaf and
lime. Chali is roasted in the presence of slaked lime to get “Pakka supari”,
which is used in making Tambula with tobacco or various tobacco infused
products (Gutkha). In certain parts of the country such as Coastal Karnataka,
the harvested fruits are not dried immediately, instead they are kept submerged
in water tanks for months. During the storage period, water is not changed, and
no additives are added. The husk of the areca fruits undergo decomposition and
acquire blackish color and the kernel acquire a characteristic fermented
smell. This areca nut is called “Neeradike” in Kannada and the kernel is used
for making Tambula after removing the outer husk.
In northeastern states (Assam and Meghalaya etc.) the harvested fully matured areca fruit is fermented to increase its shelf life and to get a characteristic fermented taste. The areca fruits are fermented in
two ways. In one method, a pit of 3.5 feet is dug and leaflets of areca nut are
placed surrounding the side and bottom of the pit. Bottom of the pit is coated
with a paste of soil and cow dung. The jute bag is spread over this coating and
the areca fruits are stored on it. The pit is made airtight by covering the
mouth of the pit with moist jute bags.
Areca nuts are preserved for about 2 years, when the method is done
properly. In another method, the areca fruits are filled in jute bag and the mouth
of the bag is tied tightly. Then this bag is soaked in water for 2-3 months.
After the sufficient storage period, areca nut acquires characteristic
fermented smell. These nuts are used mainly for making Tambula.
Green unripe
areca nuts of 6-7 months’ maturity are processed to make “Kempadike” (in
kannada), or “Kalipak” (in Malayalam). The harvested unripe green nuts are
dehusked by hand or by machine and then the soft white kernels are boiled in
“Chogaru” (in Kannada) or “Kali” (in Malayalam). “Chogaru” is a deep red
coloured syrupy liquor obtained from the previous batches of areca nut boiling.
Once the dehusked areca nuts (kernels) are boiled until the tiny embryo drops
out, the nuts are removed from the boiling vessel by using perforated ladles
and dried in the sun for 8-10 days. While drying or after drying the nuts, one
more coating with concentrated “Chogaru” is given and dried again to give a
glossy brown appearance. Whole nut prepared by this method is again graded into
several varieties such as Api, Chikani, Bette, Karigaayi etc. In certain areas
of Karnataka and Kerala, the kernel is cut into two halves transversely and
boiled to make “Hasa/Saraku” in Theerthahalli/ Shivamogga and “Battalu” in
Mysore and “Ottavettu” in Kerala. This processed areca nut finds extensive use
in Gutka / Pan Masala and traditional Tambula.
In India,
areca nut is consumed in Tambula, Pan Masala and Gutkha. The use of packaged
areca nut with tobacco, i.e. gutkha has superseded the popularity of Tambula
with or without tobacco. In 2018, Ministry of Health and Family Welfare, Govt.
of India conducted a survey on tobacco usage prevailing India. As per that
survey, nearly 26.7 crore adults (15 years and above) consume tobacco. The most
prevalent form of tobacco use is “smokeless tobacco” (Khaini, gutkha, Tambula
with tobacco and Zarda). That implies that a major chunk of tobacco users
consumes areca nut in the form of Gutkha and Tambula.
As per the
report published by the Food and Agriculture Organization (FAO) of the United
Nations, only 11 nations are producing areca nut globally. The global areca nut production was 22.11
lakh Tonnes in 2020. Among all the
nations, India is the major producer, contributing 62.5 % to the global areca
nut production in 2020. As per the report published by Directorate of Areca nut
and Spices, Calicut, total areca nut production in India in 2019-20 was
13,52,761 Tonnes. Karnataka state alone contributed about 80% of total Indian
production for the year 2019-20.
As per the
data released by the Directorate of economics and statistics Bengaluru for the
year 2019-20, Karnataka state has produced 11,23,962 Tonnes of areca nut. In
fact, this is more than the production figure (10,81,840 Tonnes) stated by Directorate
of Areca nut and Spices, Calicut. It appears, there is some data inconsistency.
Out of 30
districts of Karnataka state, areca nut is being produced in 24 districts.
Among 24 districts, 7 districts marked in red contribute for 87% of Karnataka’s
total areca nut production. Even a nominal price of Rs. 350/Kg is considered,
the direct revenue generated by Karnataka through areca nut cultivation would be to the tune of Rs. 40,000 crores in 2019-20.
As per the
report published by the Food and Agriculture Organization (FAO) of the United
Nations, only 11 nations are producing areca nut globally. The global areca nut production was 22.11
lakh tonnes in 2020. Among all the
nations, India is the major producer, contributing 62.5 % to the global areca
nut production in 2020.
As per the
report published by Directorate of Areca nut and Spices, Calicut, total areca
nut production in India in 2019-20 was 13,52,761 tonnes. Whereas, as per Food
and Agriculture Organization (FAO) of the United Nations, areca nut produced in
India in 2020 was 13,82,000. There was a data inconsistency to the tune of
29,239 tonnes.
As per the
report published by Directorate of Areca nut and Spices Calicut, Karnataka state alone contributes about 80% to the Indian production and the closest competitor is Kerala
with a mere 6.86% contribution.
State-wise
areca nut production for the year 2019-20, is as follows.
As per the most recent report published by the Food and Agriculture Organization (FAO) of the United
Nations, only 11 nations are producing areca nut globally. As per the report, total areca nut
production was 22.11 lakh Tonnes of areca nut in 2020 which is a whopping 21.9%
increase compared to 2019 production figures. Similarly, areca nut production
in 2019 had clocked about 17.4% increase compared to 2018 production figures.
There is a significant year on years increase in the global areca nut production.
Among all the
nations, India is the major producer, contributing 62.5 % to the global areca
nut production in 2020. Bangladesh and Myanmar are the other two major
producers. All the three countries together contributed for 86.7% of world
areca nut production in 2020 and 83.6% in 2019.
Among the 11
nations listed by FAO, China & Taiwan, Indonesia, Thailand, Sri Lanka and
Nepal, had contributed 19.1% of the global areca nut production in 2018. Total tonnage of areca nut produced in those
countries remained more or less constant over 2018 to 2020 (at about 2,75,000
Tonnes). Whereas their contribution decreased to 12.5 % in 2020, showing a dip
of 6.6% global share compared to 2018 figures. This is due to the massive
increase in areca nut production in India. The total tonnage in India increased
from 8,33,000 Tonnes in 2018 to 13,82,000 Tonnes in 2020.
Among all the
areca nut producing nations, India is the leading producer and showed a massive
53.38% increase in areca nut production in 2020 compared to its previous year. Bangladesh,
Bhutan, Indonesia, Myanmar and Sri Lanka too showed a steady increase in areca
nut production year on year. However, the areca nut production is more or less
stable in China/Taiwan. On the contrary, areca nut production in Thailand is showing
a steady decreasing trend during 2018 to 2020.
Interestingly,
nations like Fiji, Papua New Guinea and Laos which are known to produce and
consume areca nut are not figured in the report published by FAO. Perhaps, due
to the insignificant production figures & acreage of areca nut plantations,
their names have been omitted.
The detailed
data is presented in the following table. The data was compiled from the
detailed reports of production of crops & live stocks of East Asian
countries published by Food and Agriculture Organization (FAO) of the United Nations
(UN) in March 2022.
