Kokum fruit has high marketing potential..

After jackfruit, it is encouraging to see kokum fruit too get some attention too. Also really nice to see a common name behind both these initiatives: Shrre Padre of Adike Pathrike.

Squash, juice, ointment, jam, multi-purpose powder — all value added products made from Kokum — attracted visitors at the first Kokum Mela of Dakshina Kannada and Udupi at Muliya village, near Vitla, on Monday.

Dried Kokum rind and a spicy value added product of Kokum were among the other attractions. The ointment was made from Kokum butter. 

Adike Pathrike, a farm monthly, Puttur; Halasu Snehi Koota, Neerkaje; and Western Ghats Kokum Foundation jointly organised the mela.Speaking at the workshop to highlight the scope for marketing Kokum and its value added products, Shree Padre, Executive Editor, Adike Pathrike, likened the fruit to “Kalpa Vruksha”.Mr. Padre said that probably only 30 % of Kokum available in the Konkan belt was being used now for making value added products or for direct consumption. Marketing potential for the fruit was high.

Somashekara B.S., author of Garcinia Brothers, said that as Kokum has three major attractive colours — red, yellow and green, the scope for marketing was high. Mr. Somashekar said that there was high scope for Kokum hybridisation.

He said that fruit vendors showcased fruits such as apple better in stalls by giving least priority for wild fruits and local fruits during season. Sometimes, they even kept local and wild fruits on the floor.

One got introduced to Kokam Sharbat on Mumbai’s local train stations and always looked forward to drinking the same. It was really refreshing and provided respite from Mumbai heat.

But how all these local fruits have been lost to fancier varieties.


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