II. Tender nut processing/ Kalipak preparation

Tender nut processing/ Kalipak preparation

    It is done mainly in
    • Kerala and
    • Karnataka (i.e Theerthalli type grown in Shimogga) and is consumed largely in South India.
  • Nuts are harvested at 6 to 7 months stage of maturity. At this stage the outer skin of the husk is dark green and nuts are soft and finger nails can be pressed into it.
  • Dehusking : Separation of husk from kernels
  • Cutting of soft nuts into pieces.
  • Boiling – Cut pieces of nuts are boiled in water in a container till the water becomes thick syrup. We can also use dilute extract from previous batch of boiling.
  • Kali or chogaru coating : Kali is the extract obtained during boiling of tender nut. Usually the same water is used for boiling 3 to 4 times. At this stage the water becomes concentrated called Kali. After boiling the arecanut are given coating with Kali to improve colouring. Kali coating is repeated to get glossy appearance. Kali contains many polyphenols.
  • Drying: It can be dried under sun or in an oven after draining the adhering liquid.
  • Colouring: Faulty drying ,exposure to rain or delay in boiling results in bleatched appearance to nuts due to lack of proper colouring. Thick syrup of Kali or chogaur is used to colour these dried nuts.
    A well dried product of Kalipak will have
      • Dark brown colour
      • Glossy appearance
      • Crisp chewing feel
      • Well toned astringency and
      • Absence of over matured nuts.
  • Depending on the cultivar about 2 kg chali can be obtained per palm.
    Initial yield = at 5 to 6 years age
    Economic yield = from 9 to 10 years
    Economic life = 30 to 40 years
  • Kottapak consumed mainly in North India and in Gutkha industry
  • Kali pak consumed mainl in South India

Last modified: Tuesday, 8 November 2011, 6:27 AM