Monday, July 29, 2013

Tamarind Tree
Botanical Name;  Tamarind indica L.

Local Names;      Siyambala; Sinhala             Puli; Tamil       
  
Recommended Varieties – Local cultivars

Nutritive values – Rich in energy, Thiamine, calcium, phosphorous and riboflavin

Medicinal Value/Uses
  • Used for increasing appetite, as a laxative, and in facilitating digestion

Why are they unique?

Tamarind is well known in Sri Lanka from very early days. Tamarind is cultivated as naturally in forests and home gardens. Many countries in Asia use tamarind to add acidity to food.
  • Shape: Elongated Pod
  • Colour: Ripe fruit rind light brown, pulp light brown
  • Taste: Sweet and fragrant

Storage
  • Dry fruit can be stored at room temperature for several months

Potential for Tamarind fruit processing industry

Tamarind fruit processing industry in Sri Lanka is still not properly developed. Tamarind can be used to produce different value added products such as RTS, cordial, juices, chutney, pickles. These value added products can be produced by either cottage level or large scale level. In addition to that research and development activities should initiate to identify maturity index for different types of Tamarind storage methods, environmental and consumer friendly ripening methods, development of value added products with enhanced shelf life and preserve nutritional quality etc.
Tamarind Fruit
Reference

  • Tropical fruits of Sri Lanka, Department of Agriculture, Sri Lanka
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