Towards Sustainable Abundance: The Advancements in Tamarind Production Technology
Vasanthkumar S. S.
*
Department of Plantation, Spices, Medicinal and Aromatic Crops, HC and RI- TNAU, Periyakulam, India.
Rubika R.
Department of Plantation, Spices, Medicinal and Aromatic Crops, HC and RI- TNAU, Periyakulam, India.
Sabarivasan M.
Department of Plantation, Spices, Medicinal and Aromatic Crops, HC and RI- TNAU, Periyakulam, India.
Pooja U. K.
Department of Plantation, Spices, Medicinal and Aromatic Crops, HC and RI- TNAU, Coimbatore, India.
Udhayakumar K.
Department of Fruit Science, HC and RI- TNAU, Periyakulam, India.
*Author to whom correspondence should be addressed.
Abstract
Tamarind, a tropical fruit-bearing tree, is essential for food, pharmaceutical, and industrial applications. Advancements in tamarind production technology are needed to ensure sustainable cultivation and efficient processing. This review focuses on innovative cultivation practices, breeding strategies, pest management, post-harvest practices, and value addition. It explores intercropping, agroforestry, and water-efficient irrigation systems to maximize land utilization and water resources. Integrated pest management strategies, such as biological control and organic pesticides, are proposed to reduce chemical dependency, minimize environmental impact, and maintain ecological balance. Post-harvest technology, including innovative harvesting, cleaning, storage, and processing techniques, is evaluated to maintain product quality and shelf life. The review also examines the economic viability and value addition opportunities within the tamarind industry, identifying potential product diversification and reducing the carbon footprint.
Keywords: Imli, tamarind cultivation, Tamarindus indica, sustainable practices, tamarind processing