1. Areca nut consumption pattern in Cambodia & Papua New Guinea

 

In Cambodia, the areca nut is consumed in the form of Tambula (Betel quid), along with betel leaf and slaked lime. Tobacco (smoke less) is almost always part of the betel quid. Generally unripe areca nuts of 6-7 month’s maturity are dehusked, sliced and then boiled to prepare “red supari slices” and then sun dried (very similar to Hasa/battalu, produced in Karnataka, India). These areca nut slices are used for making betel quid (Tambula). Habit of chewing betel quid is more prevalent in women than in men. the prevalence of betel quid chewing was found to be 7.6% of the total population (in 2018), with the habit being more commonly practiced among women (12.8%) than men (1.7%). It was found to be more prevalent in rural areas than in urban population.

Betel quid habit in Cambodia is a part of their culture and an important component of their traditional medicine. Several studies shows that Cambodian women tend to indulge in betel quid chewing (with tobacco) due to the following reasons.

(i)              addictive stimulant

(ii)            part of a female rite of passage into adulthood and reproductive age

(iii)          as a remedy to relieve pregnancy-related symptoms such as morning sickness

(iv)         as part of traditional medicine remedies for indigestion, antiseptic needs, deworming, headaches, arthritis, joint pain, and tooth pain.

In Papua New Guinea, there is a widespread consumption of betel quid. Chewing betel quid comprising unripe areca nut with lime powder and betel vine spike has become an addiction and social compulsion. Always, unripe green areca nuts of 6-7 months maturity are consumed after dehusking. In certain regions especially in lowlands, up to 95% of the adults (both male and female) chew betel quid. In a survey in 2008, 79% of respondents were betel nut users, with a mean of 5.5 betel quid consumption per day. Interestingly, almost always, the betel quid is consumed without tobacco leaves (smoke less).

It is a common practice to use dried lime powder, betel vine spike (also called Catkin) and unripe green areca nuts of 6-7 months’ maturity in the betel quid. The husk of the unripe green areca nut (6-7 months’ maturity) is peeled off by biting the husk and the endosperm (soft kernel) is chewed to a paste. The betel vine spike is moistened with the chewer’s saliva and then dipped in the lime powder to get a coating. The betel vine spike coated with lime is placed on the masticated areca nut so that the lime doesn’t burn the mouth. The betel vine spike (also called catkin, inflorescence) consumed is not from the regular betel leaf variety (Piper betle) consumed elsewhere, but from the variety Piper gibbilimbum.

Several studies shows that betel quid is being consumed due to the following reasons.

(i)              Due to its stimulatory effect, for relaxation.

(ii)             Social practices: welcoming the visitor, social gatherings & in marketplace and in all the rituals.

(iii)           Tradition.

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6. Prevailing practices of areca nut processing in China & Taiwan

 

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. 

                                               Bing lang - Flavored areca nut available in the packets

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.

        Charred whole areca nut used for the preparation of various Chinese medical formulations. 

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. 

Top: Areca nut folded with lime smeared betel leaf ready for chewing. 

Middle: Areca nut halves used for making Tambula.

Bottom: Areca nut halves inserted with betel vine spike and lime paste ready for chewing.

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. 

          Tender betel vine spike       

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.

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5. Prevailing practices of areca nut processing in Bangladesh, Thailand, Sri Lanka and Malaysia

 

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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4. Prevailing practices of areca nut processing in India

 

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.

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3. District wise Areca nut production figures for 2019-20 for the state of Karnataka

 

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.