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Dr. balaram Sahoo |
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Dr. balaram Sahoo |
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Sunari to snail shells: Going bananas |
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"Use of Sunari to turn green banana yellow
Antaryami Pradhan
At/PO Tainsi, Dist. Angul, Odisha
In Odisha banana is a common crop. The plant has a religious significance and yellow bananas in particular are in great demand. More often than not farmers choose to ripen the bananas using herbal methods. Antaryami Pradhan along with other farmers of his village prefers to use leaves of a plant called Sunari (Cassia fistula). The leaves are collected and used to cover the green bananas. Within three to four days the bananas turn yellow. The leaves which cover the bunch of bananas also protect them from thieves and pests. Pradhan has been using this method for the last ten years. The bananas ripen in three to four days in summers and take up to twelve days in winters. The retention of taste, smell and flavour of the fruits makes this herbal ripening practice a popular one.
The healing powers of burnt mushrooms Krushna Chandra Behera
Baraput, Tigiria, Dist. Cuttack, Odisha
Burns, blisters and ulcers in cattle are observed due to accidents which occur either during forest fires or due to molten black coal tars on roads during hot summers.
Farmers treat the diseased cattle using traditional methods. For treating the burns they use any naturally grown edible mushrooms which are washed, thoroughly sun dried, burnt and kept in clean, screw capped glass bottles. This ash is then sprinkled on the wounds twice a day. It takes five to seven days to heal depending on the severity of injuries. Krushna Chandra Behera of village Baraput, Tigiria has treated more than 10 such cases of cattle burn with success.
Snail shells used for banana ripening! Laxmidhar Sethi
At/P O Kausalyapur,Via-Pipili, Dist. Puri, Odisha
Many farmers in Odisha ripen banana fruits by following a unique traditional method. They usually don’t wait for the banana to ripe on plant, rather they cut it and take it home. They use processed molluscs and snails for ripening the bananas. For ripening the bananas, they use processed molluscs and snails. Wetland species of snails are used for the treatment. Dead molluscs and snails are collected, cleaned and washed in water and then dried under sun. Only the shells are used as they are a good source of calcium carbonate. The cleaned shells are then ground and boiled in water. A white paste, locally known as ‘chuna’’ is prepared. After cooling, about 2 ml ‘chuna’ is applied on the tip of each banana. Bananas ripen quickly by this method. Laxmidhar Sethi has been using this method to ripen bananas for the last fifteen years. (This is quite common in many parts of the country: Ed). The ripening process takes about two days in summers and three to four days in winters. This method works better than the commercial lime because it does not alter the natural aroma of the fruit whereas the commercial lime gives a pungent aroma. This is an extremely popular indigenous method of banana ripening in coastal rural areas in rural coastal districts.
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Honey Bee, 29(4) & 30(1) ,17-18, 2019 |
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