tag:blogger.com,1999:blog-49460162919758826342024-03-19T04:49:33.642-07:00Farmers blogTo share the know-hows and Technologies of farming arround the worldMohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4946016291975882634.post-44531004283881174082018-03-20T10:18:00.000-07:002018-03-20T10:18:04.205-07:00എൻറെ കൃഷികൾ <div dir="ltr" style="text-align: left;" trbidi="on">
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-16467993356126303182017-03-19T09:16:00.001-07:002017-03-19T09:19:44.343-07:00കളകളെ എളുപ്പം ദ്രാവക ജൈവവളമാക്കാം<div dir="ltr" style="text-align: left;" trbidi="on">
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നമുക്കാവശ്യമായ കൃഷി ഒരിടത്ത് ചെയ്യുമ്പോള് അവയ്ക്കിടയില് വളരുന്ന
അന്യചെടികളെയാണ് നാം സാധാരണയായി 'കള' എന്നു പറയുക. നമുക്ക് മിത്രമായ പലയിനങ്ങളും ചിലപ്പോള്
കളയായി മാറാറുണ്ട്. ഉദാഹരണമായി എള്ള് കൃഷിചെയ്യുന്ന ഇടത്തില് നെല്ലിനങ്ങള്
മുളച്ചുവന്നാല് നെല്ല് നമുക്ക് ഇവിടെ കളയായി പറിച്ചുമാറ്റേണ്ടിവരും. കള
എന്നത് നമുക്ക് തത്സമയം മാത്രം വേണ്ടാത്തതാണെന്നും പല കളകളും നമുക്ക്
ആവശ്യമാണെന്നും കാണേണ്ടതുണ്ട്. ഇത്തരത്തില് കൃഷിയിടത്തിലായാലും തുറസ്സായ
മറ്റിടങ്ങളിലായാലും കാണുന്ന കളകളെ അല്പ്പം ശാസ്ത്രീയ സമീപനത്തോടെ സംസ്കരിച്ച്
കൈകാര്യംചെയ്താല് എല്ലാ കളകളെയും നമ്മുടെ ഏറ്റവും ആവശ്യമായ
ജൈവവളങ്ങളാക്കിമാറ്റാം. കമ്പോസ്റ്റ്വഴിയും ബയോഗ്യാസ്വഴിയുമെല്ലാം ഇതു
ചെയ്യുന്നവരും ധാരാളമുണ്ട്.<o:p></o:p></span></div>
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<span style="background-color: white; color: #111111; font-family: "kartika" , serif; font-size: 13.5pt;">എന്നാല് ഇവിടെ പ്രതിപാദിക്കുന്നത് ഇത്തരം
കളസസ്യങ്ങളെ കേവലം 15 ദിവസത്തിനകം വിളകള്ക്ക് മികച്ച പോഷണം തരുന്ന
ദ്രാവകരൂപത്തിലുള്ള ജൈവവളമാക്കി മാറ്റാവുന്ന സംവിധാനത്തെക്കുറിച്ചാണ്.
പച്ചക്കറിപോലുള്ള ഹ്രസ്വകാല വിളകള്ക്കും, വാഴ ഉള്പ്പെടെയുള്ള പഴവര്ഗങ്ങള്ക്കും
വളരെ പെട്ടെന്ന് ഉപയുക്തമാക്കാന് നമുക്കാവുന്നു എന്നതുകൂടി ഈ മാര്ഗത്തിന്റെ
പ്രത്യേകതയാണ്. കള എങ്ങനെ ദ്രാവകവളമാക്കി മാറ്റാം എന്നു നോക്കാം.<br />
<br />
<b>ആവശ്യമായ സാധനങ്ങള്</b><br />
<br />
1. വെള്ളം 100 ലിറ്റര്<br />
2. കളകള് (ചെറുതായി അരിഞ്ഞത്) 25 കി.ഗ്രാം<br />
3. ശര്ക്കര 200 ഗ്രാം<br />
4. ഉപ്പ് 200 ഗ്രാം<br />
5. പുളി 200 ഗ്രാം<br />
ഡ്രം, അല്ലെങ്കില് കല്ലുകെട്ടി സിമന്റ് ചെയ്ത ടാങ്ക് (ഇത്രയും സാധനം ഉള്ക്കൊള്ളുന്ന
വലുപ്പം)<br />
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<b>നിര്മാണരീതി</b><br />
<br />
25 കി.ഗ്രാം കള ചെറുതായി അരിഞ്ഞ് ഒരിടത്ത് വിരിക്കുക. അഞ്ചു ലിറ്റര് വെള്ളത്തില്
മേല്പ്പറഞ്ഞ ശര്ക്കര, ഉപ്പ്, പുളി എന്നിവ ചേര്ത്തിളക്കി ലായനി ആക്കുക. ഈ ലായനി
കളകളുമായി ചേര്ത്തിളക്കി യോജിപ്പിക്കുക. 30 മിനിറ്റ് കഴിഞ്ഞശേഷം ഇവ 100 ലിറ്റര്
വെള്ളം നിറച്ച ടാങ്കിലോ, ഡ്രമ്മിലോ ഇട്ട് നന്നായി ഇളക്കുക. മൂന്നുദിവസം കൂടുമ്പോള്
നന്നായി ഇളക്കിക്കൊടുക്കണം. 15 ദിവസം കഴിയുമ്പോള് കളകള് വെള്ളത്തില് അഴുകി
പ്രത്യേകതരം ഗന്ധം ഉണ്ടാകും. ഇവ അരിച്ചെടുത്ത ലായനിയാണ് കൃഷിയില്
പ്രയോഗിക്കേണ്ടത്. ഇവ ചെടിയുടെ ചുവട്ടില് ഒഴിച്ചും, സ്പ്രിഗ്ളര്വഴിയും മറ്റും
ചെടിയില് തളിച്ചുകൊടുക്കുകയും ചെയ്യാം. തുടര്ന്ന് വീണ്ടും വെള്ളം നിറച്ച് 15
ദിവസത്തിനകം വളലായനി ഉണ്ടാക്കാം. വളര്ച്ചയ്ക്കും, രോഗപ്രതിരോധത്തിനും, പോഷകാംശ
ലഭ്യതയ്ക്കും ഈ ലായനി ഉപകരിക്കും. തോട്ടക്കൃഷി ചെയ്യുന്നവര്ക്ക് വലിയ ടാങ്ക് നിര്മിച്ച്
മറ്റു വിളകള്ക്കും ഈ ലായനി ഉപയോഗിക്കാം. ഈ മിശ്രിതത്തില് ഇനിപറയുംപ്രകാരം
പോഷകമൂലകങ്ങള് ഉണ്ടാക്കാം.<o:p></o:p></span></div>
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<span style="background-color: white; color: #111111; font-family: "kartika" , serif; font-size: 13.5pt;">നൈട്രജന് 32 മില്ലിഗ്രാം/ലിറ്റര്<br />
ഫോസ്ഫറസ് 6.2 മില്ലിഗ്രാം/ലിറ്റര്<br />
പൊട്ടാഷ് 2000 മില്ലിഗ്രാം/ലിറ്റര്<br />
കാത്സ്യം 260 മില്ലിഗ്രാം/ലിറ്റര്<br />
മഗ്നീഷ്യം 189 മില്ലിഗ്രാം/ലിറ്റര്<br />
സിങ്ക് 0.24 മില്ലിഗ്രാം/ലിറ്റര്<br />
ഇരുമ്പ് 0.64 മില്ലിഗ്രാം/ലിറ്റര്<br />
തൊടികളിലും പറമ്പുകളിലുമുള്ള കാടും ചെടിയുമെല്ലാം ഇതിനായി ഉപയോഗിക്കാം.<o:p></o:p></span></div>
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<span style="color: #111111; font-family: "kartika" , "serif"; font-size: 13.5pt; line-height: 107%;"><span style="background-color: white;">Courtessy: Deshabhimani/Kilivathil</span>
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-40636181250903685292017-01-10T06:50:00.001-08:002017-02-04T08:16:37.496-08:00Tapioca ( മരച്ചീനി അഥവാ പൂള യുടെ വിവിധ രൂപങ്ങൾ)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca</span></b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"> (</span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.0pt;">Portuguese pronunciation: </span><u><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">[tapiˈɔkɐ]</span></u><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">) is a starch extracted
from </span><a href="https://en.wikipedia.org/wiki/Cassava" title="Cassava"><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt; text-decoration: none;">cassava</span></a><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"> root (Manihot
esculenta). This species is native to the North<u> </u>Region of
Brazil, but spread throughout the South American continent. The plant was
carried by Portuguese and Spanish explorers to most of the
West Indies, and continents of Africa and Asia, including the Philippines and Taiwan.
It is now cultivated worldwide.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">A staple<u> </u>food in many
world regions, tapioca is used as a thickening<u> </u>agent in
various foods.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "georgia" , "serif"; font-size: 16.0pt;">Etymology and origin<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Brazil</u>,
cassava is called mandioca, manioc, or aipim while its starch is
called tapioca, a word
derived from the word tipi'óka,
its name in the <u>Tupí</u> language spoken by natives when the
Portuguese first arrived in the Northeast Region of Brazil. This Tupí word
refers to the process by which the cassava starch is made edible.<o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgbI2DqNoGR2y8ZvEbmGxy2P6n0zsU3McaPSmL7yOXa0viCn4wtz5BUiCuLl9_oMGDvsxZv-mQ3xOCXIB3VgnVAXtR7C4hU6ES7v5x562N8pUYFUeGVQHmupOFL66sL4qYvdaRoLCDH4/s1600/SNC00225.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgbI2DqNoGR2y8ZvEbmGxy2P6n0zsU3McaPSmL7yOXa0viCn4wtz5BUiCuLl9_oMGDvsxZv-mQ3xOCXIB3VgnVAXtR7C4hU6ES7v5x562N8pUYFUeGVQHmupOFL66sL4qYvdaRoLCDH4/s400/SNC00225.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked Tapioca with Beef fry</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvwU8_hKKo5w9-V9QqnLp_FjHy-uIAiA1MudztVXKB01z07S1OaJttC0S_SWnVWQD2hpnRiQHovjP1buvr8B3siSIjw0-L7LYkcMgi6Wn9rPLcUaiO08CKXc4lEXErj5PLe1Z59vXNRA/s1600/Tapioca1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvwU8_hKKo5w9-V9QqnLp_FjHy-uIAiA1MudztVXKB01z07S1OaJttC0S_SWnVWQD2hpnRiQHovjP1buvr8B3siSIjw0-L7LYkcMgi6Wn9rPLcUaiO08CKXc4lEXErj5PLe1Z59vXNRA/s320/Tapioca1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw Tapioca Just Harvested </td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TguSFetgNp_t7QxsKDcZXSVuTyZ8JE4MFxdt0W9PijUEto9qrXX-DqZ7xOgFF5mR5hlG9rDGuCs1AROcnff-eIZfYcpNauJBiVG5X06osWmSEmdIhZuGuv2iNuTtmEJeDk8WTAYLxmM/s1600/Tapioca2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TguSFetgNp_t7QxsKDcZXSVuTyZ8JE4MFxdt0W9PijUEto9qrXX-DqZ7xOgFF5mR5hlG9rDGuCs1AROcnff-eIZfYcpNauJBiVG5X06osWmSEmdIhZuGuv2iNuTtmEJeDk8WTAYLxmM/s320/Tapioca2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kappa Puzhukku(Tapioca cooked in Kerala style) </td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaW0gG8caXdxAAm4i5L0zn45I3_HgjF-G_snBihpjtkZzM2RXKbyK8v-SEmGOPgbNS2TahNCVQOgcvPAeMaLw1P5X8lU71zfEYzXTkPQJ0VKT4l6yz9zy7Je7CciuQTMi9dMrVEkfyV4s/s1600/Tapioca3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaW0gG8caXdxAAm4i5L0zn45I3_HgjF-G_snBihpjtkZzM2RXKbyK8v-SEmGOPgbNS2TahNCVQOgcvPAeMaLw1P5X8lU71zfEYzXTkPQJ0VKT4l6yz9zy7Je7CciuQTMi9dMrVEkfyV4s/s320/Tapioca3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNuxIPSZ-w9d2tPnxtfvJl-WZDHPTfDUrwwShA5GoaWbaCbnnSDP4Fo1aN3PboIl4JxIpOjwl8SW_O2WyUY6_v8PgCfMRMeDHOTgBvhCj_KSieFCKyygVgsmP4xp1QsGx7T00qZwTFas/s1600/Tapioca5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNuxIPSZ-w9d2tPnxtfvJl-WZDHPTfDUrwwShA5GoaWbaCbnnSDP4Fo1aN3PboIl4JxIpOjwl8SW_O2WyUY6_v8PgCfMRMeDHOTgBvhCj_KSieFCKyygVgsmP4xp1QsGx7T00qZwTFas/s320/Tapioca5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sabudana (Tapioca Pearls)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM-tHGfHbzZXHmyj5pKF9AD-KXo4OKBaOCtjuZWZtYBE9ZpgQFY49Pt19WXWHvGyGijYYCWGDAJD4PdiuKA8WSEXBUBezz1WGUX0i723jCzRkc0tOXzVbCJtWSzZf-Z35E69AhfqHBag/s1600/Tapioca8.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM-tHGfHbzZXHmyj5pKF9AD-KXo4OKBaOCtjuZWZtYBE9ZpgQFY49Pt19WXWHvGyGijYYCWGDAJD4PdiuKA8WSEXBUBezz1WGUX0i723jCzRkc0tOXzVbCJtWSzZf-Z35E69AhfqHBag/s320/Tapioca8.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tapioca Chips ready for sale </td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtZoJ4ztNyg86K6VkYRYUyZsAEQNiIn-NC7bzE9ex5-ZSTlm2tg5U6NdGBgCA_1u6ErXzOweA0iqA-Bp80bQiGgLi1TzKp2sqSUtdKC1zEJo1Cafyh_28N3j05-tm3qFPgT8HmOaI9DE/s1600/Tapioca9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXtZoJ4ztNyg86K6VkYRYUyZsAEQNiIn-NC7bzE9ex5-ZSTlm2tg5U6NdGBgCA_1u6ErXzOweA0iqA-Bp80bQiGgLi1TzKp2sqSUtdKC1zEJo1Cafyh_28N3j05-tm3qFPgT8HmOaI9DE/s400/Tapioca9.jpg" width="266" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOrikfK2yOFckH_9nDVPA0810FIsY4QJzt0-21uT88zFI2k4p4R5zh4giMjBgak9dLF5lB4CKR0jjb230D7-U73HE1o7GCG-PqrPuyWDiqYTqCxSM36g9pukI5ke3SKYTmjGEqg8-4t8/s1600/Tapioca10.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTOrikfK2yOFckH_9nDVPA0810FIsY4QJzt0-21uT88zFI2k4p4R5zh4giMjBgak9dLF5lB4CKR0jjb230D7-U73HE1o7GCG-PqrPuyWDiqYTqCxSM36g9pukI5ke3SKYTmjGEqg8-4t8/s320/Tapioca10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tapioca Pudding</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4Lef-yeVNVMf910GP3ozZ6xVuBYzxnQqP0N9gmvhoboCfzunqGJkwSvOsdt07F0JA0wbwFxhUHYSJKGYmweW6bUzDMpI33stFqrjbzgqVcWVZMApFeo_QkilDidRh0doTw-F_Z7HABs/s1600/Tapioca11.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4Lef-yeVNVMf910GP3ozZ6xVuBYzxnQqP0N9gmvhoboCfzunqGJkwSvOsdt07F0JA0wbwFxhUHYSJKGYmweW6bUzDMpI33stFqrjbzgqVcWVZMApFeo_QkilDidRh0doTw-F_Z7HABs/s320/Tapioca11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tapioca Bread</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdr5bT2cfF_lG_JEKtUijxHiaRdTqIH2k49z4BTkCbykwauSAcgeo_keVvZH_JKxio5qMTfI4eR293uJJwYsS-WPiK9Fi7JlGu1lk11uU1RKdyfFmG510tL-lW6H3eS1trEJNnsUhazc/s1600/Tapioca12.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdr5bT2cfF_lG_JEKtUijxHiaRdTqIH2k49z4BTkCbykwauSAcgeo_keVvZH_JKxio5qMTfI4eR293uJJwYsS-WPiK9Fi7JlGu1lk11uU1RKdyfFmG510tL-lW6H3eS1trEJNnsUhazc/s320/Tapioca12.jpg" width="231" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span lang="EN" style="font-family: "georgia" , "serif"; font-size: 16.0pt;">Production<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca is one of the purest forms of
starch food, and the production varies from region to region.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">The cassava plant has either red or
green branches with blue spindles on them. The root of the green-branched
variant requires treatment to remove <u>linamarin</u>, a cyanogenic
glycoside occurring naturally in the plant, which otherwise may be converted
into cyanide<u> <a href="https://draft.blogger.com/null">Konzo</a></u></span><span class="MsoCommentReference"><span style="font-size: 8.0pt;"><!--[if !supportAnnotations]--><a class="msocomanchor" href="file:///C:/Users/Nikki/Documents/Tapioca.docx#_msocom_1" id="_anchor_1" language="JavaScript" name="_msoanchor_1">[N1]</a><!--[endif]--> </span></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"> (also called mantakassa) is a
paralytic disease associated with several weeks of almost exclusive consumption
of insufficiently processed bitter cassava.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In the north and northeast of <u>Brazil</u>,
traditional community-based production of tapioca is a by-product of manioc<u>
</u>flour production from cassava roots. In this process, the manioc
(after treatment to remove toxicity) is ground to a pulp with a small hand- or
diesel-powered mill. This <u>masa</u> is then squeezed to dry it out.
The wet masa is placed in a long woven tube called a tipiti. The top of the tube is
secured while a large branch or lever is inserted into a loop at the bottom and
used to stretch the entire implement vertically, squeezing a starch-rich liquid
out through the weave and ends. This liquid is collected and the water allowed
to evaporate, leaving behind a fine-grained tapioca powder similar in
appearance to <u>corn starch</u>.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Commercially, the starch is processed
into several forms: hot soluble powder, meal, pre-cooked fine/coarse flakes,
rectangular sticks, and spherical "pearls". Pearls are the most
widely available shape; sizes range from about 1 mm to 8 mm in
diameter, with 2–3 mm being the most common.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Flakes, sticks, and pearls must be
soaked well before cooking, in order to rehydrate, absorbing water up to twice
their volume. After rehydration, tapioca products become leathery and swollen.
Processed tapioca is usually white, but sticks and pearls may be colored.
Traditionally, the most common color applied to tapioca has been brown, but
recently pastel colors have been available. Tapioca pearls are generally opaque
when raw, but become <u>translucent</u> when cooked in boiling water.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Brazil in <u>South America</u>,
Thailand in <u>Asia</u>, and Nigeria in <u>Africa</u> are the
world's largest producers of cassava. Currently, Thailand accounts for about 60
percent of worldwide exports.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Nutritional
value<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca predominantly consists of <u>carbohydrates</u>,
with each cup containing 23.9 grams for a total of 105 calories; it is low
in <u>saturated fat</u>, <u>protein</u> and <u>sodium</u>. It
has no significant <u>essential vitamins</u> or <u>dietary
minerals</u>. One serving of <u>tapioca pudding</u> contains
no <u>dietary fiber</u>, a small amount of <u>oleic acid</u>, and
no <u>omega-3</u> or <u>omega-6 fatty acids</u>. <o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Flat breads<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">A <b>casabe</b> is a thin <u>flatbread</u> made from
bitter cassava root without <u>leavening</u>. It was originally produced
by the <u>indigenous</u> <u>Arawak</u> and <u>Carib</u> peoples
because these roots were a common plant of the <u>rain forests</u> where
they lived. In eastern <u>Venezuela</u>, many indigenous groups still
make casabe. It is their
chief bread-like staple. Indigenous communities, such as the Ye-Kuana,
Kari-Ña, <u>Yanomami</u>, Guarao or <u>Warao</u> descended from
the Caribe or Arawac nations, still make casabe. <o:p></o:p></span></div>
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</v:imagedata></v:shape></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F8F9FA; line-height: 16.8pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Casabe baking in a small commercial
bakery<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">To make casabe, the starchy root of bitter cassava is ground to a pulp,
then squeezed to expel a milky, bitter liquid called yare. This carries the poisonous
substances with it out of the pulp. Traditionally, this squeezing is done in
a sebucan, an 8 to 12-foot
(3.7 m) long, tube-shaped, pressure strainer, woven in a characteristic
helical pattern from <u>palm</u> <u>leaves</u>. The sebucan usually is hung from a
tree branch or ceiling pole, and it has a closed bottom with a loop that is
attached to a fixed stick or lever, which is used to stretch the sebucan. When
the lever is pushed down, stretching the sebucan, the helical weaving pattern
causes the strainer to squeeze the pulp inside. This is similar to the action
of a <u>Chinese finger trap</u>. The pulp is spread in thin, round cakes
about 2 feet (0.61 m) in diameter on a budare to roast or toast.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Thin and crisp cakes of casabe are often broken apart
and eaten like crackers. Like bread, casabe can be eaten alone or with other dishes.
Thicker casabe usually
are eaten slightly moistened. A sprinkle of a few drops of <u>liquid</u> is
enough to transform a dry casabe into
a very soft and smooth bread similar to the softest slice of a <u>wheat
bread</u> <u>loaf</u>. Because of its capacity to absorb liquid
immediately, casabemay
cause someone to choke, but goes down quickly with a sip of liquid.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Guyana</u>, the casabe is called cassava bread.
It is prepared with an instrument called a <u>matape</u> (matapi in <u>Suriname</u>)
by the natives of the <u>Rupununi</u> Savanah and other areas of the
country that have a high concentration of Amerindians. In <u>Jamaica</u>,
it is called <u>bammy</u>.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Brazil</u>, the cassava
flatbread is called beiju or tapioca.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Tapioca pearls<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><v:shape alt="https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Bubble_tea_by_Chill_Bubble_Tea.jpg/150px-Bubble_tea_by_Chill_Bubble_Tea.jpg" id="Picture_x0020_10" o:spid="_x0000_i1030" style="height: 155.25pt; mso-wrap-style: square; visibility: visible; width: 112.5pt;" type="#_x0000_t75">
<v:imagedata o:title="150px-Bubble_tea_by_Chill_Bubble_Tea" src="file:///C:\Users\Nikki\AppData\Local\Temp\msohtmlclip1\01\clip_image002.jpg">
</v:imagedata></v:shape></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Taro
flavored <u>bubble tea</u> with tapioca pearls<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca pearls, also known as boba in some cultures, are
produced by passing the moist starch through a sieve under pressure. Pearl
tapioca is a common ingredient in <u>South</u>, <u>East and</u> <u>Southeast
Asian</u> <u>desserts</u> such as <u>falooda</u>, <u>kolak</u>, <u>sago
soup</u>, and in sweet drinks such as <u>bubble tea</u>, <u>fruit
slush</u> and <u>taho</u>, where they provide a chewy contrast to the
sweetness and texture of the drink. Small pearls are preferred for use in
puddings. In Brazil, the pearls are cooked with wine or other liquid to add
flavor and are called sagu.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Large pearls are preferred for use in
drinks. These pearls most often are brown, not white (and traditionally are
used in <u>black</u> or <u>green</u> tea drinks), but today
are available in a wide variety of colors. They are also available as an option
in <u>shave ice</u> and hot drinks.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In addition to their use in puddings
and beverages, a recent innovation has been to cook tapioca pearls inside cakes.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">World War II<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">During <u>World War II</u>, due to
the shortage of food in Southeast Asia, many refugees survived on tapioca. The
cassava plant is easily propagated by stem-cutting, grows well in low-nutrient
soils, and can be harvested every two months, although it takes ten months to
grow to full maturity. The plant provided much needed carbohydrates and other
nutrients.</span><a href="https://en.wikipedia.org/wiki/Tapioca#cite_note-8"><sup><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 8.5pt;">]</span></sup></a><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Biodegradable
products<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca root
can be used to manufacture <u>biodegradable</u> bags developed from a
tapioca <u>resin</u> of the plant as a viable plastic substitute. Not
only is it biodegradable, but it can be <u>composted</u>, is <u>renewable</u>, <u>reusable</u>, <u>recyclable</u> and <u>sustainable</u>.
Other tapioca resin products include reusable gloves, capes and aprons.</span><sup><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 8.5pt;">]</span></sup><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Laundry<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca starch,
used commonly for <u>starching</u> shirts and garments before <u>ironing</u>,
may be sold in bottles of <u>natural gum</u> starch to be dissolved
in water or in <u>spray cans</u>.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">South America ,</span></b><b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Brazil.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Brazilian cuisine</u>,
tapioca is used for different types of meals. In beiju (or biju), the tapioca
is moistened, strained through a sieve to become a coarse flour, then sprinkled
onto a hot griddle or pan, where the heat makes the starchy grains fuse into a
flatbread which resembles a grainy pancake. Then it may be buttered and eaten
as a toast (its most common use as a breakfast dish), or it may be filled or
topped with either salgados (salty
pastry recipes) or doces (sweet
pastry recipes), which define the kind of meal the tapioca is used for:
breakfast/dinner, or dessert. Choices for fillings range from butter, cheese,
ham, bacon, various kinds of <u>meat</u>, <u>chocolate</u>, <u>fruits</u> such
as ground coconut, <u>condensed milk</u>, chocolate with sliced pieces of
banana or <u>strawberry</u>, among others. This kind of tapioca dish is
usually served warm.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">A regional dessert called sagu is also made in Southern Brazil
from tapioca pearls cooked with cinnamon and cloves in red wine. The cassava
root is known by different names throughout the country: mandioca in the North,
Central-West and in São Paulo; tapioca or macaxeira in the Northeast; aipim in the Southeast (especially in Rio de Janeiro).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">The fine-grained tapioca starch is
called polvilho, and
it is classified as either "sweet" or "sour". Sour polvilho is commonly used in
dishes such as <u>pão de queijo</u> or
"cheese bread", in which the starch is mixed with a hard cheese,
usually matured <u>Minas cheese</u> (could be substituted by <u>Parmesan
cheese</u>), eggs and butter and baked in the oven. The final result is an
aromatic, chewy and elastic kind of bread that is ubiquitous across the
country. Sour cassava flour is mixed into mashed beans to make the dish <u>tutu de feijão</u>.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 4;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Other locations<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Colombia</u> and <u>Venezuela</u>, <u>arepas</u> may
be made with tapioca flour rather than cornmeal. Tapioca arepas probably
predate cornmeal arepas among
traditional cultures of the Caribbean the name for them is <a href="https://en.wikipedia.org/wiki/Casabe" title="Casabe"><span style="color: windowtext;">casabe</span></a>. Throughout both Spanish and
Portuguese South America, the tapioca, or yuca, starch is used to make regional
variations of the baked </span><a href="https://en.wikipedia.org/wiki/Cheese_bun" title="Cheese bun"><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">cheese bun</span></a><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">, known locally as <u>pandebono</u>, <u>pan de yuca</u>, <u>pão de queijo</u>, <u>chipá</u>, or <u>cuñapé</u>, among other names.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">The whole unprocessed cassava root also
has a number of culinary uses throughout South America.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: #F8F9FA; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><v:shape alt="https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Tapioca_pudding-3.jpg/220px-Tapioca_pudding-3.jpg" id="Picture_x0020_12" o:spid="_x0000_i1029" style="height: 146.25pt; mso-wrap-style: square; visibility: visible; width: 165pt;" type="#_x0000_t75">
<v:imagedata o:title="220px-Tapioca_pudding-3" src="file:///C:\Users\Nikki\AppData\Local\Temp\msohtmlclip1\01\clip_image003.jpg">
</v:imagedata></v:shape></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F8F9FA; line-height: 16.8pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Tapioca pudding<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">North America</span></b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">While
frequently associated with tapioca pudding, a dessert in the United States,
tapioca is also used in other courses.</span><a href="https://en.wikipedia.org/wiki/Tapioca#cite_note-9"><sup><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 8.5pt;">[9]</span></sup></a><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"> People on <u>gluten-free
diets</u> can eat bread made with tapioca flour (although these
individuals have to be careful, as some tapioca flour has wheat added to it).<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">West Indies</span></b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">T</span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">apioca is a staple food from which
dishes, such as pepper pot, and alcohol is made. It may be used for teeth
cleaning, a provision cooked with meats or fish, and in desserts such as
cassava pone.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 3;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Asia<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In various Asian countries, tapioca
pearls are widely used and are known as sagudana, sabudana or shabudana (pearl <u>sago</u>)
or "sabba akki" in <u>Kannada</u>). The pearls are used to make
snacks. Tapioca pearls are essential ingredients for Taiwanese bubble tea.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: .05in; mso-outline-level: 4;">
<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Southeast Asia<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="background: #F8F9FA; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><v:shape alt="https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kerupuk_mlarat.JPG/220px-Kerupuk_mlarat.JPG" id="Picture_x0020_13" o:spid="_x0000_i1028" style="height: 123.75pt; mso-wrap-style: square; visibility: visible; width: 165pt;" type="#_x0000_t75">
<v:imagedata o:title="220px-Kerupuk_mlarat" src="file:///C:\Users\Nikki\AppData\Local\Temp\msohtmlclip1\01\clip_image004.jpg">
</v:imagedata></v:shape></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F8F9FA; line-height: 16.8pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Tapioca chips, baked in sand<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="background: #F8F9FA; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><v:shape alt="https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Tapioca_cracker.jpg/220px-Tapioca_cracker.jpg" id="Picture_x0020_14" o:spid="_x0000_i1027" style="height: 247.5pt; mso-wrap-style: square; visibility: visible; width: 165pt;" type="#_x0000_t75">
<v:imagedata o:title="220px-Tapioca_cracker" src="file:///C:\Users\Nikki\AppData\Local\Temp\msohtmlclip1\01\clip_image005.jpg">
</v:imagedata></v:shape></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F8F9FA; line-height: 16.8pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Tapioca crackers from Indonesia sold in
a <u>Los Angeles</u>, <u>California</u> market<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In Southeast Asia, the cassava root is
commonly cut into slices, wedges or strips, fried, and served as a snack,
similar to <u>potato chips</u>, <u>wedges</u> or <u>french
fries</u>. Another method is to boil large blocks until soft, and serve them
with grated <u>coconut</u> as a dessert, either slightly salted or
sweetened, usually with <u>palm sugar</u> syrup. In Thailand, this
dish is called mansampalang.<o:p></o:p></span></div>
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<u><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapai</span></u><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;"> is made by fermenting large
blocks with a yeast-like bacteria culture to produce a sweet and slightly
alcoholic dessert. Further fermentation releases more liquids and alcohol
producing <u>Tuak</u>, a
sour alcoholic beverage.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">A variation of the chips popular
amongst the <u>Malays</u> is kerepek pedas, where the crisps are coated with a hot, sweet and
tangy <u>chili</u> and <u>onion</u> paste, or <u>sambal</u>,
usually with fried <u>anchovies</u> and <u>peanuts</u> added.<o:p></o:p></span></div>
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<u><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Krupuk</span></u><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">, or crackers, is a major use of
tapioca starch in Indonesia.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Commercially prepared tapioca has many
uses. Tapioca powder is commonly used as a thickener for soups and other liquid
foods. It is also used as a binder in <u>pharmaceutical tablets</u> and
natural paints. The flour is used to make tender breads, cakes, biscuits,
cookies, and other delicacies (see also <u>Maida flour</u>). Tapioca
flakes are used to thicken the filling of <u>pies</u> made with
fruits having a high water content.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">A typical recipe for tapioca jelly can
be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over
it, and soaking for three hours. The mixture is placed over low heat and
simmered until quite clear. If too thick, a little boiling water can be added.
It can be sweetened with white sugar, flavored with coconut milk or a little
wine, and eaten alone or with cream.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Sri Lanka<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">It is known as "mangnokka"
in <u>Sri Lanka</u>, as well as by its Sinhalese and Tamil names. It is
generally eaten boiled with a chili onion mixture called "lunu miris
sambol" (type of a salsa) or coconut <u>sambol</u>. At the same time,
it is popular to have tapioca pearls prepared as a delicacy. At one time,
tapioca pearls were used to starch clothes by boiling tapioca pearls with the
clothes.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Bangladesh and
Bengal province (India)<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">During <u>religious fasts</u>,
sabudana is a popular alternative to rice-based foods. Consumed with curd or
milk or prepared as a <u>Khichdi</u>, sago is particularly popular choice
during the fasts of 'Ramadan','Ombubachi', Nilshosthi and <u>Ekadashi</u>.
Traditionally, tapioca pearls are used as the food for children, elderly and
ill people, mixed with milk or water. Faluda, a popular food, is also prepared
with curd, ice and other ingredient during summer.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">India</span></b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca is a
common ingredient of some Indian dishes and the most common form that is added
into dishes is in the form of tapioca pearls. Local words for tapioca roots in
India include: <u>Odia</u> sagudana, <u>Malayalam</u> kappa or maraccīni, <u>Tamil</u> maravaḷḷiki<u>l</u>anku, <u>Kannada</u> sabakki, <u>Hindi</u> and saggu biyyam <u>Telugu language</u>.
which used to prepare sabbakki payasam in Indian traditional foods<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Kerala<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Cassava, often referred to as tapioca
from its word in Portuguese, is called kappa kizhangu or in northern Kerala,
poola in <u>Malayalam</u>.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca is widely consumed in the
Indian state of <u>Kerala</u>, usually as breakfast or in the evening. It
is boiled (after skinning and cutting it into large cakes of about 6–8 cm
(2.4–3.1 in) long or into small 2 cm (0.79 in) cubes) in water
till properly cooked, and the water is drained off. Once cooked, it can be
mixed with grated coconut, chili, salt, turmeric etc., then steamed and mashed
into a dry pudding. This can be garnished in oil with mustard, onion, curry
leaves etc. if desired. Tapioca cakes (chendan kappa) are often eaten with
simple chili sauce (a paste of Green/Red Chili + Shallot + small red Onion +
Garlic + Salt + Oil).<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Mashed tapioca is paired with meat or
fish curry, especially sardines, as a delicacy in Kerala. Mashed tapioca with
dried salted sardines directly cooked on charcoal and green chili is another
popular combination.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca can be stored for longer
periods by parboiling and drying it, after skinning and slicing it into
0.5 cm thick pieces. This is called unakka kappa (dried tapioca). Tapioca
chips, thinly sliced tapioca wafers, similar to potato chips, are also popular.<o:p></o:p></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgnQjJG4SISrVEoAMdMmUHD7ZLDDvCbHvffPTc2LYbDmL-D6EcEuMAHeRcbnjnvX_f9_JPEp3pJRBE9j3myRETAows_cC_hSSSckWE1GbiteYv5cqJ3sgefFxhL1CsL8Xc4738x4b_9E/s1600/20170204_111357.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgnQjJG4SISrVEoAMdMmUHD7ZLDDvCbHvffPTc2LYbDmL-D6EcEuMAHeRcbnjnvX_f9_JPEp3pJRBE9j3myRETAows_cC_hSSSckWE1GbiteYv5cqJ3sgefFxhL1CsL8Xc4738x4b_9E/s400/20170204_111357.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Plant (Tapioca Plant at the initial stage )</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWj6zEwxLBldn2jA2ktUXuuCOZfQxLrqyrFY-1qcEpqAFCk3603GzvaoCTXjSPLC7EnGnKNDKF0Ik79NMIYqOPu73tmq3JY8wqVQFZUWxHVxagCGcEmIpH1iQ0kn3_QmIJED5dyeRAr4/s1600/20170204_111437.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWj6zEwxLBldn2jA2ktUXuuCOZfQxLrqyrFY-1qcEpqAFCk3603GzvaoCTXjSPLC7EnGnKNDKF0Ik79NMIYqOPu73tmq3JY8wqVQFZUWxHVxagCGcEmIpH1iQ0kn3_QmIJED5dyeRAr4/s400/20170204_111437.jpg" width="400" /></a></div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YRW_BqgNxv5BrLxwdfiWz7TedTFjDzMVCGtvt5MHoEOITY5ab636KczHaXYVfDO6ti8d_ith9vz1U5C8jCRdYJOuQafBL1ysbgJmO2VpcUbRfyQPNGuxeOXG8kmx47dcOaXRQeNXPAo/s1600/20170121_111218.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-YRW_BqgNxv5BrLxwdfiWz7TedTFjDzMVCGtvt5MHoEOITY5ab636KczHaXYVfDO6ti8d_ith9vz1U5C8jCRdYJOuQafBL1ysbgJmO2VpcUbRfyQPNGuxeOXG8kmx47dcOaXRQeNXPAo/s400/20170121_111218.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grown up Tapioca Plant </td></tr>
</tbody></table>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tamil Nadu<o:p></o:p></span></b></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><v:shape alt="https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Iwata_kenichi_cassava.jpg/220px-Iwata_kenichi_cassava.jpg" id="Picture_x0020_15" o:spid="_x0000_i1026" style="height: 123.75pt; mso-wrap-style: square; visibility: visible; width: 165pt;" type="#_x0000_t75">
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Cassava plant in early stage<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><v:shape alt="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/104_1983Casavas.jpg/220px-104_1983Casavas.jpg" id="Picture_x0020_16" o:spid="_x0000_i1025" style="height: 123.75pt; mso-wrap-style: square; visibility: visible; width: 165pt;" type="#_x0000_t75">
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</v:imagedata></v:shape></span><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 9.5pt;">Mature cassava plant<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Tamil</u>, the roots of
tapioca are called maravalli
kizhangu, and are used to prepare chips. Tapioca chips are also prepared
in parts of South India.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca pearls are referred to as
"javvarisi" in Tamil. Most of the delicacies are cooked from this
form of tapioca because it is relatively easier to handle than the raw root
itself. Tapioca is cultivated more in several districts, providing steady
income to farmers. Tapioca can be consumed raw (after removing the skins/outer
cover) or boiled for various dishes or snacks.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Northeast India<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In <u>Nagaland</u> and <u>Mizoram</u> in <u>Northeast
India</u>, tapioca is eaten as a snack. It is usually boiled with a bit of salt
in water after skinning it, or snacks are made by drying the tapioca after
cutting it. It is then powdered into flour and turned into dough to either make
a fired or baked biscuit. In their local dialect, they call it kuri aloo, meaning "wood
potato". These chips are eaten by all groups of society as a delicacy. The
skin of the tapioca, which is not edible for humans, is kept aside to prepare a
food for domesticated pigs.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In Assam, sabudana is also used as
substitute diet against boiled rice (bhaat) for the sick elderly or infirm for
easy digestion and strength.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Africa<o:p></o:p></span></b></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca is eaten in the regions
of <u>Nigeria</u> and <u>Ghana</u> as a common meal usually
at breakfast.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Cassava is a staple food in West Africa
where it is widely eaten. In Nigeria, cassava is grated and dry roasted
into gari, this is eaten
by adding water, sugar and or peanuts accompanied by meat or smoked fish. Gari
is also made into eba by
adding hot water, this is eaten with stew or soup. The <u>Ijebu</u> people
of Nigeria make a cold water variant of eba by pounding the mixture with their
fist until it becomes homogenous; this is called feshelu. The Egbas of <u>Abeokuta</u>, <u>Ogun State</u> peel,
dry and grind cassava into a powder called elubo, which is then made into amala paki and eaten with a jute leaf stew called ewedu.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In Lagos, cassava is processed into
tapioca which is cooked in coconut milk and sugar, this can be eaten as a
breakfast meal or as a dessert at parties or dinner. This is called mengau.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">The <u>Igbos</u> of Eastern
Nigeria add palm oil and other seasonings to grated cassava during roasting, a
dish called abacha.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Peoples of the Niger Delta extract
starch from cassava cooked into a starch eaten with pepper soup.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">In Ghana, cassava is peeled, boiled
until tender, then pounded in a large wooden mortar and pestle until it becomes
homogenous. This is called fufu.
It is eaten with soup.<o:p></o:p></span></div>
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<b><span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 12.5pt;">Europe<o:p></o:p></span></b></div>
<h3>
<span lang="EN">Tapioca is not as widely used in
Europe, but several countries use tapioca. In Belgium, small white tapioca
pearls are added to clear soups. Tapioca balls are used in French desserts,
such as parfaits. The savory snack in the United Kingdom, <u>Skips</u>,
are made of tapioca and flavored like <u>prawn cocktail</u>, as well as
other flavors.<o:p></o:p></span></h3>
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<span lang="EN" style="font-family: "arial" , "sans-serif"; font-size: 10.5pt;">Tapioca is also widely available in its
dried forms and is used to make <u>tapioca pudding</u>.<o:p></o:p></span></div>
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-56569714271433568762015-08-19T11:29:00.001-07:002015-08-19T11:29:26.310-07:00അഗത്തി <div dir="ltr" style="text-align: left;" trbidi="on">
http://krishiyidam.blogspot.com/2012/12/blog-post_5632.html</div>
Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-50252323082793346262015-06-27T12:27:00.001-07:002015-06-27T12:27:34.569-07:00Butterflies of Western Ghats<a href="http://sesamehalvah.com/?p=1415#.VY75CxUkULg.blogger">Butterflies of Western Ghats</a>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-39224080048406686202014-02-22T10:19:00.001-08:002014-02-22T10:19:11.984-08:00Cultivation practice of Oyster mushroom Odia PRAGATI Odisha<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/UfPD3XK3k4w" width="459"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-39833503179369713572014-02-22T10:17:00.001-08:002014-02-22T10:17:05.340-08:00Oyster Mushroom cultivation Jeevika Bihar<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/P3NaZUlLCx0" width="480"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-3838610929328739582013-12-01T08:58:00.001-08:002013-12-01T08:58:14.131-08:00Trimble Agriculture 2012 Video Contest Winner<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/DcL-wj3xZW4" width="480"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-30903053963979566312013-12-01T08:49:00.001-08:002013-12-01T08:49:29.462-08:00Oru Mazha Peythenkil - Malayalam Kavitha - Anil Panachooran<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/EPbPpLtKE10" width="459"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-45927992748514849582013-12-01T08:40:00.001-08:002013-12-01T08:40:03.051-08:00Malayalam Kavitha Karshakan<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/_bs0DMYU0VM" width="459"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-36524339921667485442013-12-01T08:36:00.001-08:002013-12-01T08:36:26.552-08:00Success story of an enterprising youth engaged in goat rearing.Has a var...<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/aMyh-XYU7os" width="459"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-5257080468703310382013-12-01T08:34:00.001-08:002013-12-01T08:34:37.141-08:00Success story of mushroom cultivation<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/Ir114BMuSFQ" width="459"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-91940355657415906982013-12-01T08:20:00.001-08:002013-12-01T08:30:31.994-08:00Success story of a traditional farmer : Narayanapillai<div dir="ltr" style="text-align: left;" trbidi="on">
Success story of a traditional farmer : Narayanapillai<br />
<br />
http://youtu.be/i0TYqjjYt98</div>
Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-74005028849409754822013-11-07T22:16:00.001-08:002013-11-07T22:16:29.458-08:00Welcome : sesamehalvah<a href="http://sesamehalvah.com/?p=53#.UnyBCv8UB5w.blogger">Welcome : sesamehalvah</a><br />
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<br />
<u>Spices of Kerala </u> </div>
Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-37685901857551042042013-09-15T13:09:00.001-07:002013-09-15T13:09:21.641-07:00Bee Keeping In Russia<div dir="ltr" style="text-align: left;" trbidi="on">
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Bashkiria, the birth-place of honey, the country of worth</h1>
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<span class="date" style="border: none; margin: 0px; padding: 0px;">July 28, 2013</span> <span class="author" style="border: none; color: #5e5e5e; margin: 0px; padding: 0px;"><a href="http://indrus.in/author/Ricardo+Marquina" style="border: none; color: #5e5e5e; margin: 0px; outline: none; padding: 0px; text-decoration: none;">Ricardo Marquina</a>, RIR</span></div>
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Beekeeping (or apiculture, from Latin apis, bee) is the maintenance of honey bee colonies, commonly in hives, by humans.</div>
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Beekeeping was known long before our era. Its development went through several stages. At first, wild beekeeping consisted of hunting for honey and beeswax—bees’ nests and their honeycombs were found in tree hollows. The stages of wild-hive beekeeping and stump beekeeping in logs and tree hollows <em style="border: none; margin: 0px; padding: 0px;">(dupliankas)</em> were followed by frame beekeeping, or the raising of bee colonies in sectional hives with movable frames. With the invention of the frame hive in 1814 by the Russian beekeeper P. I. Prokopovich and of the honey extractor in 1865 by the Bohemian apiarist F. von Hruschka, frame beekeeping became a highly productive branch of agriculture in many countries. </div>
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<span style="border: none; font-size: 11px; margin: 0px; padding: 0px;">Rehashing <a href="http://www.robertburns.org/works/290.shtml" style="border: none; color: purple; margin: 0px; outline: none; padding: 0px;" target="_parent">Robert Burns' poem</a> we'd like to present Bashkiria region - the birth-place of honey the country of worth.</span></div>
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In Russia, beekeeping has been widespread for a long time in almost every area of the country. In 1910 there were 339,000 apiaries with an average size of six colonies, totaling 6,309,000 colonies, of which less than 18 percent were in frame hives. The marketable surplus from the apiaries was low. The average amount of marketable honey obtained from one bee colony did not exceed 5–6 kg. During World War I, the number of apiaries in the country decreased significantly, and by 1919 the number of bee colonies had fallen to 3.2 million. After the decree of 1919 of the Council of People’s Commissars of the RSFSR On Protecting Apiculture, beekeeping developed rapidly. In 1940 in the USSR there were more than 10 million bee colonies, 95 percent of which were in frame hives. During the Great Patriotic War of 1941-45, the number of apiaries again decreased considerably, and the number of bee colonies dropped to 4.9 million. As a result of a number of party and government resolutions adopted in the postwar years concerning beekeeping, such as the resolution of 1945 of the Council of People’s Commissars of the USSR On Measures to Develop Apiculture, beekeeping was reestablished and became a profitable branch of the national economy.</div>
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With the amalgamation of kolkhozes, the size of apiaries increased. Specialized industrial sovkhozes and large bee farms have been set up, with the introduction of mechanization of the labor-consuming processes of uncapping and extracting the honey, outfitting the hive frames with wax, and loading and unloading the hives when the apiaries are to be transported to nectariferous areas. At these enterprises the technology of feeding and caring for the bee colonies is being perfected, and the efficiency of labor is increasing—one beekeeper can maintain 150–200 colonies instead of 35-40 as at nonamalgamated apiaries.</div>
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The three basic areas of specialization in apiculture are the production of honey, pollination, and bee raising.</div>
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In the Urals, Siberia, the Far East, Azerbaijan, Kirghizia, eastern Kazakhstan, and Armenia, where there are vast areas of wild nectariferous vegetation, there are large beekeeping sovkhozes with 4,000 to 20,000 colonies that specialize in the production of honey and beeswax. In intensive-farming areas, such as the Volga Region, the Ukraine, Kazakhstan, and the Northern Caucasus, large bee farms with 500 to 800 colonies use the bees primarily to pollinate agricultural crops, for which the apiaries are moved to areas with flowering nectariferous plants. (In most areas stationary beekeeping has been replaced by migratory beekeeping.) In the southern regions of the RSFSR and the Ukraine and in Moldavia, Transcaucasia, and Middle Asia, where the abundant spring and summer nectariferous plants allow the bees an extended honey flow of 2.5–3 months, bee farms specialize in rearing queen bees of the best strains and propagating bee colonies to supply the apiaries of other farms. </div>
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-70589013585221862932013-09-08T09:05:00.002-07:002013-09-08T09:05:30.871-07:00Cultivating Fodder grass on rooftops<div dir="ltr" style="text-align: left;" trbidi="on">
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Scientists from the Krishi Vigyan Kendra-Kannur (KVK) of Kerala Agricultural University, Panniyur, have developed an innovative method to grow fodder grass (CO-3 variety) on rooftops of cattle sheds to help dairy farmers grappling with space constraints and fodder scarcity.</div>
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A recent experiment by Dr. T. Giggin, Assistant Professor of the Institute promises to address the green fodder requirement issue of space constraint for cattle growers easily.</div>
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<b style="outline: none;">High density planting</b></div>
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The technique, called high density double planting with drip irrigation, involves growing fodder grass in plastic ‘grow-bags’ usually used for cultivating vegetables.</div>
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The grass grows to a height of six to eight feet in a span of two months, according to Dr. Giggin.</div>
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At the KVK campus, the grass is grown in around 300 UV stabilized bags, placed equidistantly, with a foot’s space left between the bags.</div>
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Water and manure are supplied using drip irrigation. “The first harvest can be done after 10 weeks of planting and thereafter harvest can be done every 30 days. One set of plantation can give yield as many as eight times a year. Different varieties of grass can be grown by this method,” says Dr. Giggin.</div>
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The innovation is attractive because of the financial gain it can give the farmers. A cow, which is usually given concentrate feed costing Rs.22 a kg, can easily be given five kg of green grass at Rs.5 a kg.</div>
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Such a huge saving in production cost will be a boon for the dairy sector which faces regular decline in number of dairy animals every year.</div>
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<b style="outline: none;">Basic reason</b></div>
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“In a place where land availability for agricultural use is very low due to fragmentation and high cost, dairy farmers resort to expensive concentrate feeds as a replacement for green fodder. This is the basic reason for the high production cost of milk in many states and also the reason for many progressive farmers in Kerala moving away from dairy,” says Dr Giggin.</div>
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Apart from growing, farmers can also take up selling the root slips of the green grass that can give them some additional income. A single root costs Rs.2 and there is quite a demand for procuring fresh green grass.</div>
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<b style="outline: none;">Investment</b></div>
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An investment of Rs.100 a month produces fodder costing Rs.6,000 in six months. Grass grows faster in this method as ample sunlight is available. Moreover nagging problems of pests and weeds are mostly absent. A single bag has a three year utility span. The KVK has initiated this method for paddy cultivation also which is helpful even in water-scarce areas.</div>
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“The lush greenery in the terrace prevents direct sunlight from falling on the terrace which in turn reduces the temperature inside the cattle shed. This means less need for fans, and lower power consumption thus saving on electricity,” he says.</div>
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Providing green fodder for milch animals has always proved to be a difficult task for cattle rearers because sourcing the grass itself is hard work. Even if available, depending on the season (especially summer months), suppliers charge a huge amount.</div>
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<b style="outline: none;">Cost</b></div>
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A truckload of green fodder can cost anything from Rs.3000- Rs. 5,000 and depending on the number of animals the farmer needs to buy one or two times a month.</div>
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“We have tried this method as an experiment and found it to be quite successful. Our center is now trying to create awareness among cattle growers in the region to adopt a similar method and benefit,” says Dr. Giggin.</div>
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Interested farmers can get in touch with Dr. Giggin, Asst Professor, Krishi Vigyan Kendra, Kannur, Panniyur, Kerala Agricultural University,</div>
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Kanhirangad PO: 670142, email: kvkpanniyur@rediffmail.com, mobile:098473 35759, phone:04602 226087.</div>
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-28495336720679070202013-08-30T02:36:00.001-07:002013-08-30T03:03:27.554-07:00യുവ കര്ഷകന്റെ വിജയഗാഥ : മുഹമ്മദ് അലി<div dir="ltr" style="text-align: left;" trbidi="on">
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-10410552230288984772013-08-30T02:11:00.001-07:002013-08-30T02:11:22.756-07:00ശുദ്ധജലത്തിലെ മത്സ്യകൃഷി : A success story<iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/mwthm-56yv4" width="459"></iframe>Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-49134200751012159842013-08-26T10:55:00.002-07:002013-08-26T10:55:36.168-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Mohanan Kulathummulayilhttp://www.blogger.com/profile/05486791685626752146noreply@blogger.com0tag:blogger.com,1999:blog-4946016291975882634.post-75532437544908647592013-08-14T13:22:00.001-07:002013-08-14T13:22:53.004-07:00Success of Indian Farmers in Russia<div dir="ltr" style="text-align: left;" trbidi="on">
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India abroad: Farming profits on Russian land</h1>
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<span style="color: red;"><u>Courtessy Russia & India Report</u></span></div>
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About three years ago, Matharu Harjinder Singh, who was running a business supplying tea to Russia, turned to rearing rare breeds of beef cattle. Today this Russian-born Indian entrepreneur owns two money-spinning livestock farms in the Samara region, and is brimming with big business plans for the future.</div>
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As you go into the village of Novy Kutuluk, where the office of Matharu Harjinder Singh’s company RusBiznesInvest is located, there is a large Russian Orthodox cross. And at the centre of the village there is a banner with a portrait of Guru Baba Virsa Singh. Below the portrait, Singh has inscribed his mission statement: “Our programme is aimed at transforming all uncultivated land into a prosperous farm which will benefit all people, no matter what their nationality, race or religion”.</div>
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Singh’s tryst with agriculture has an interesting back story that mixes divine guidance, grit and hard work. He was destined to be a farmer in Russia, his guru had predicted long time ago, and the prediction has come more than true.</div>
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In November 2008, just after the first snow of the year, Singh went to the Samara Region, and bought two derelict farms along with 2700 hectares of weed-covered land and a herd of 500 cows, each one producing just two litres of milk.</div>
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He brought farmers from Punjab, the granary of India, and hired locals to work on the land and they turned the farm around completely. They cleaned out all the cattle pens, erected new wooden outbuildings, equipped it with modern technology, drilled wells, and put water troughs in each cowshed. In winter the farm employs 40-50 people. This number goes up to 100-110 in the summer.</div>
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Today the two farms owned by the RusBiznesInvest, Vostok and Neprik, have 20,000 hectares of land, 3000 Kalmyk cattle, 90 mares of the New-Altaisk breed for meat, as well as New-Altaisk breeding stallions.</div>
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But Singh’s pride and joy is his herd of 103 Australian cows – these cows have not existed in Russia for some time (each one costs around $7000). He had brought this herd over from the Green Continent in December last year. A one-way ticket (on a ship that leaves once a month for Novorossiysk, and then by road on eighteen-wheelers) came to around 100,000 roubles ($3500) for each cow. But Singh is confident his investment will more than pay off. “We are going to meet the “golden” calves. These hornless cattle roam free around the green pastures of the Volga; unlike last year’s drought, this summer has been good for the meadow grass.”</div>
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“Mandolong cattle are ideally suited for the hostile Russian climate, where the temperature ranges from -30ºC in winter to +40ºC in summer. Over two months our young animals put on 150 kilograms in weight. And today the steers are already putting on as much as 2.5 kilograms in 24 hours,” says Singh, his voice dripping with pride. What makes these cattle special is the wonderful flavour of the meat, which also happens to be marbled. “So in the next few months we are planning to bring over another 500 of these cows, as well as 30 breeding bulls,” says Singh. </div>
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Clearly, Singh has big plans for the future, but is not someone here just to make a quick buck. “That’s all in the future, but then we’ve definitely made good living quarters for the Indian workers out of the old bakery,” says the farmer entrepreneur. He has made it a point to provide well for farm workers. They stay in a hostel, and are given a packed lunch. So far the only Russian food the Indian workers eat is semolina porridge (they have something similar back in India), and they are gradually starting to try other Russians specialities.</div>
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The Indian farm labourers have managed to avoid the issue with beef, forbidden by their religion: not one of the Indian workers has even tasted an ounce of the stuff. In the canteen they are served a special menu of chicken and vegetables.</div>
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Brought up in Russia, Singh is, however, in a different league, and says confidently that he will eat beef. “I’m actually very Russian in my outlook, as I was born and raised in Moscow. My father worked there as a presenter of Indian programmes on Russian radio. I went to a Russian school, though admittedly one with a focus on English. And then, much to my parents’ annoyance, when they were away in India (he smiles slyly) I married a Russian girl. But I have to say that now I am always with my parents, I divide my time between Samara and Moscow, where they live”.</div>
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“By the way”, says the businessman “there was one other turn of fate in my life. When I was a student at the Peoples’ Friendship University of Russia, I had to write an essay on the artificial insemination of cattle. I then used to go to the EANE to study the problem and I would puzzle over who I was - Was I going to be an economist or a vet? But it turned out completely differently…” </div>
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Now, animal breeding has become his core business, and in the next few months the farm is going to become an approved breeding centre for Australian and Kalmyk breeds, which will mean Singh’s farm will be permitted to send its purebred animals and spermatic material to regions other than Samara. </div>
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“Our meat is completely free of chemicals. We don’t get our cattle up to a good weight using hormones, God forbid, it is all because they have a good diet. We are hoping to produce marbled meat, which is still as rare as hens’ teeth in Samara, and we intend to start supplying it to restaurants and supermarkets as early as next year”, says Raju. “We are actually planning to increase the Kalmyk herd to 4000, and the Australian cattle herd to 6000. Our Mandolong herd is the only one in the whole of Russia”.</div>
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Besides raising cattle, Singh continues to breed horses. He has about 100 New-Altaisk horses and plans to buy six four-year-old stallions in the Altai region.</div>
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All this success has whetted Singh’s appetite for business. He is brimming with big ideas. They include buying a meat-processing factory and opening the first tea-packing factory in the region, which could happen as early as autumn. The big project which is set to come to fruition this year will be setting up of a chain of family-run farms, each with 300 cattle. The company will oversee the building and day-to-day running of the farms, and deal with the maintenance side of things. </div>
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Singh makes no bones about his ambitions; “We want to become the biggest livestock company in Russia. Today there is a similar farm in Krasnodar which has about 10,000 cattle. We would like to develop quickly and successfully. We have huge plans, but we are not going to hurry. As they say, everything in its own time.”</div>
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Singh is all praise for the Russian government’s agriculture-friendly policies. “Today the government in Russia is really helping to develop agriculture. It’s plain to see – this project is running on 40% borrowed money. But at the moment it is a good time for farmers to get a loan, the interest rate of the Russian Agricultural Bank is 13%, and if you deduct all the subsidies that we get from the government, it works out at 6%, and the annual credit is just 4%. We also leased all the equipment, everything is made in Russia”.</div>
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There is, however, skilled manpower crunch. Singh says although his company pays a reasonably attractive wage of 15,000 roubles ($535) per month, hiring locals is not easy. “So we invite specialists from India from Punjab state. They are good, honest, hard-working guys, they understand that farm work doesn’t adhere to a regular timeframe; if necessary they have to maintain the equipment at night and be in the fields in the morning.”</div>
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“In the year they have been in Russia they have done a good job of learning Russian and have got used to the cold weather. When it’s -25 outside, they are walking around in trainers. For young Indians it is a chance to gain work experience in another country, and work towards their future,” he says.</div>
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But all this success hasn’t got to his head. His friends often say to him. “Raju, why don’t you hire managers, you’re the president”. And sitting behind the wheel of his car, he will answer “Even if I am president, I’ll go where I have to go.” And on the way he manages to chat up everyone he meets and find out how they are getting on.</div>
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