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.
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.
***
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.
