1. KERALA AGRICULTURAL UNIVERSITY
COLLEGE OF AGRICULTURE, VELLAYANI
Present status, Scope and Importance, Processing
and value addition of Arecanut
PRAVEEN GIDAGIRI
2021-22-007
Ph.D. (Hort.) Post Harvest Technology
2. Economic importance of plantation crops:
1. Export earnings: Plantation crops occupy less than 3 per cent of the total cultivated area
(i.e. 1.82 per cent of total crop land – 4 million ha. out of 143.00 million ha. i.e. around
2.3%).
2. Leading position in the world: India is leading in the total production of certain
plantation crops in the world.
Eg: Tea, Cashew, Arecanut, Coconut and Rubber.
3. Employment opportunity: Plantation crops provide direct and indirect employment to
many people.
Eg: Tea- 20 lakhs people
Cashew-5 lakhs people
4. Industrial importance: Production industry supports many by-product industries and also
many rural industries.
Eg: Coconut Fiber (obtained from husk) production in India is about 2.2 lakh tones.
5. Conserving soil and ecosystem:
Eg: Tea and coffee with shade trees planted on hill slopes
Cashew in barren and waste lands – Both are protect soil from water and wind erosion.
3. Scope for plantation crops
1. Expansion in non-traditional areas:
As plantation and spice crops have restricted geographical distribution, the
possibility of expansion in the traditional areas is limited. However, there is ample
scope for expansion of area in non-traditional regions such as North Eastern States
where there is irrigation potential.
2. Export potential:
Plantation crops earn foreign exchange. Eg.: Coir based products, Coir export and
Coffee. Earning from export of plantation crops accounts to 27% of total agricultural
Commodities and 4.8% of total export.
3. Employment generation:
Cultivation of plantation crops provide year round gainful employment on the
farm and factories. Eg. Coconut provides for 78 man days/ha/yr. Amounting to 70
million man days/year in Kerala alone.
4. Crop diversification:
These crops provide ample scope for diversification and there by it creates
sustainable agriculture.
4. 5. Availability of technology and yield gap:
Considerable information on recent technologies are available on these crops.
Eg. CPCRI Kasargod, Kerala. NRC on Cashew, Shantigod, Puttur (D.K). and
Various Agril. Universities, Res. Stations etc.
6. S.N : Areca catechu
Family : Arecaceae / Palmae
Cr. No.: 2n=32
Origin: Malayan Archipelago
Introduction
The arecanut palm is the source of common chewing nut, popularly known as
arecanut, betel nut or Supari.
It is used extensively in India by all sections of people as mastricatory, and it is an
essential requisite for several religious and social ceremonies.
Arecanut (Areca catechu L.) is one of the important commercial crops grown in parts
of Karnataka, Kerala, Assam, Meghalaya, West Bengal and Andaman & Nicobar
Islands.
Arecanut is known to have several medicinal properties. It has the quality of supplying
stimulation to nervous system and increasing secretion of saliva in the mouth.
7. Arecanut sector provides large number of employment opportunities both directly and
indirectly for lakhs of farmers especially marginal and small farmers.
India is the largest producer and consumer of arecanut in the world holding 62% of the
area and 60% of the production. In India, Karnataka ranks first with respect to area,
production and productivity of arecanut when compared to other states.
Area and production of arecanut in India
Source : National Horticulture Board (2019-20 estimates)
2018-19 2019-20 (2nd advance estimate)
Area (000 Ha) Production (000 MT) Area (000 Ha) Production (000 MT)
522 901 512 828
8. Top 10 Areca nut Producing States in India
(2019–20)
Ran
k
State
Area
('000 ha)
Production
('000 tonnes)
1 Karnataka 218.01 457.56
2 Kerala 100.01 100.02
3 Assam 68.04 89.00
4 Meghalaya 17.11 24.68
5 West Bengal 11.39 21.16
6 Mizoram 10.14 6.05
7 Tamil Nadu 6.7 8.62
8 Tripura 4.7 9.92
9
Andaman &
Nicobar Islands
4.23 5.88
10 Maharashtra 2.2 3.58
9. India's Export :
The country has exported 3,992.27 MT of Betel Nuts to the world for the
worth of Rs. 111.98 Crore/15.09 USD Million in 2020-21.
Source: APEDA (2020-21)
Country Share in Export
value (%)
Export value
(USD)
1. Indonesia 47.04 % $ 256.52 M
2. Myanmar 20.48 % $ 111.68 M
3. Thailand 13.76 % $ 75.02 M
4. Sri Lanka 9.1 % $ 49.60 M
5. Singapore 5.57 % $ 30.35 M
6. India 1.89 % $ 15.09 M
7. Vietnam 1.39 % $ 7.59 M
10. Botany
• Areca catechu (2n=32) is the only cultivated species used as a
masticatory, (nuts of Areca triandra are also chewed).
• Areca concinna suckering palm with scarlet red fruits and the fruits are
occasionally chewed.
• A. catechu- 4 botanical varieties (based on the size and shape of fruits
and kernel)
A catechu var communis,
A catechu var sylvatica (ancestor of Areca catechu)
A catechu var batanensis,
A catechu var longicarpa and
A catechu var deliciosa (sweet kernel from Karnataka)
11. Composition
• Nut contains polyphenols, fats, polysaccharides, fibre and protein
• Polyphenol- 11-18 % in dried nuts & 38-47% in tender nuts Mainly
flavanoids- Among these catechin, epicatechin, leucocyanidin are the main
constituents.
• Fat- 9-15 % in dried nuts. Rich in saturated fatty acids like myristic acid,
Polysaccharides (17- 25 %), Proteins (6.2- 7.5 %), Crude fibre (11.4- 15.4%),
Moisture (38.9- 56.7%).
• Arecanut contains 5 alkaloids most active being arecoline ( 0.12 to 0.24 %).
Other are arecaidine, guvacine, guvacoline and arecolidine.
• Minerals – Ca (0.05%), P (0.13%), Fe (1.5 g 100g-1)
• Arecanut - 4th common additive substance after tobacco, alcohol and caffeine
12. Arecoline has a wide spectrum of pharmacological activities including effects on
• Nervous,
• Cardiovascular,
• Digestive system
• Endocrine systems and
• Anti-parasitic effects.
Pharmacological effects of arecoline.
13. Pharmacological effects of arecoline.
Pharmacological
effects
Detail
Effects on nervous
system
Promoting body excitability and improving the ability of learning and memory
Enhancement of the hyperactivity and the development of behavioural
sensitization induced by morphine
Reversing memory loss and learning impairment in Alzheimer’s dementia
Treatment of schizophrenia and depression
Effects on
cardiovascular
system
Vasodilator effect
Antithrombotic effect
Anti-atherogenic effects
Improvement of vascular endothelial function
Effects on
endocrine system
Increasing the immune-reactivity of β-endorphin in plasma
Stimulating production of testosterone
Stimulating adrenal activity and inhibiting the activity eventually
Effects on digestive
system
Enhancing spontaneous contraction of ileum in guinea pigs
Promoting activity on smooth muscle contraction
Promoting the contractions of gastric smooth muscle and muscle strips of
duodenum, ileum, and colon
15. Among these alkaloids, the contents of arecoline and arecailine were found to be higher
than that of other alkaloids.
The contents of alkaloids in fresh seeds of A. catechu
Arecoline = 0.30–0.63%
Arecailine = 0.31–0.66%
Guavacoline = 0.03–0.06%
Guavacine = 0.19–0.72%
Huang & McLeish 1989; Wang et al. 1997.
16. Arecanut form Total
Carbohydrate
Concentration in
%
Total Arecoline
Concentration in
%
Total Alkaloids
Concentration in
%
Total Protein
Concentration in
%
Total Tannin
Concentration in
%
Total Copper
Concentration
by weight
Unripe 1.287879 0.052241035 0.062048193 0.039808 2.929166667 2.07
Ripe 1.668182 0.075532497 0.139759036 0.079615 6.572916667 3.31
Dried 1.856818 0.037091668 0.061445783 0.031058 0.280492091 3.63
Roasted 0.759091 0.044850856 0.064457831 0.045385 3.56875 3.30
17. Present Status of areca nut
1. We have attained self sufficiency in our requirement: The area and production
of areca nut in India showed an increasing trend during past 40 years
2. Uses of areca nut other than chewing are negligible: Now research is going on
to find out medicinal uses and better alternate uses of areca nut
3. Limited export potential: People of only Asian origin are habituated for areca
nut chewing but not western people
18. Future Policy (Suggestions are for intensive cultivation by)
1. Taking up of replanting and under planting in the age and unproductive
plantations. Arecanut palms live for about 60 –100 years but economic yields
are attained up to 30 –45 years depending on conditions of management.
2. Multiple cropping – Inter and mixed cropping in arecanut plantation to
augment the income from existing plantations.
19. PRESENT STATUS OF PROCESSING ASPECTS OF ARECANUT
Arecanut kernel obtained from the fruit is chewed both as raw nut or processed
form. Depending upon the nature of end products, the fruit is harvested at different
stages of maturity for processing of arecanut. Fully ripe arecanut is generally used by
the consumers of coastal Karnataka, Assam, Kerala and northern parts of West Bengal.
The processed green arecanut in different forms is favoured in Rajasthan, Karnataka and
Tamil Nadu (Mula et al., 2015).
In Assam, fresh fruits, as such are preserved in thick layers of mud to elicit a moist
chewing feel in the mouth when consumed and the product is known as bura tamul.
In Kerala, fresh fruits are generally stored by steeping in water. Discolouration of
outer husk and foul smell result in this, due to bacterial attack. The inner core is
practically well preserved. Such water preserved nuts, known as neetadaka are favourite
of many chewers who ignore its mild off-flavour.
20.
21. Improved method of preparation(Neetadakka)
Nuts steeped in mixed preservative solution
Wash freshly harvested nuts in chlorinated water (100 ppm)
Blanch fruits in boiling CaCl2
Immersed in solution of 0.1 % sodium benzoate and 0.2 % potassium
metabisulphite acidified to pH 3.5 -4 using HCl
Fruits preserved in fresh ripe condition for 10-12 month
22. PROBLEMS ASSOCIATED WITH PRODUCTION
1. Cost of cultivation: In Today's environment to start areca cultivation one should have
patience, commitment, perseverance, team of labours and ability to invest lakhs of
rupees.
2. Pests causing major crop loss: Areca nut cultivation in the study area is subject to
disturbance by several insects and non-insects. The major pests causing considerable
crop loss to the farmers will comprise of Mites, Spindle bugs, Caterpillars and Root
grubbers.
3. Diseases: ‘Around 20 types of diseases causing varying degrees of damages to the tree
have been discovered and identified in India’
- Yellow leaf diseases (YLD)or ‘Chandi roga’.
- Mahali (‘Kole roga’).
- ‘Anabe roga’ or mushroom bottom route.
- Inflorescence death and batten flaking.
- flower or bud decompose.
- The spring or ‘Hirimundige’.
- Sun scorch or Stem breaking.
- Nut splitting (front and back).
- Fungal infection.
4. Water and irrigation difficulties: Farmers need to invest lakhs of rupees to irrigate land.
23. 5. The productivity of areca nut in India is very low compared with some countries like
China, Vietnam, etc. The low productivity is due to low input use by the growers. The
productivity could be doubled by using input use technology developed by CPCRI and
SAUs. This will reduce the cost of production and makes the products cost effective.
6. There are several challenges involved in marketing of areca nut. There is limited
access to the market information, literacy level among the farmers is low, multiple
channels of distribution that eat away the pockets of both farmers and consumers. In
order to avoid isolation of small-scale areca nut farmers from the benefits of produce,
they need to be integrated and informed with market knowledge like price fluctuation,
demand and supply concepts.
7. Appropriate focus is needed on R&D for alternative use of areca nut and its products.
24. Harvesting, Processing and yield
Season of harvesting :
For Chali (Kottapak) = November to March ( From blooming to maturity it takes 9 to 11
months)- Ripe nuts
For Kalipak = June-July (From blooming to maturity it takes 6 to 7 months)- Tender nuts
Kottapak consumed mainly in North India and in Gutkha industry
Kali pak consumed mainly in South India
1. Ripe nut harvesting for chali/ Kottapak preparation :
From blooming to maturity it takes 9 to 11 months and these nuts are harvested (Usually
from November to March), sundried and dehusked to prepare chali.
Stage of harvesting for chali : Ripe nuts i.e., when green nuts turn orange yellow and husk
becomes soft.
25. Processing
I. Ripe nut processing in arecanut (Kottapak) i.e., chali (dried ripe nut) : It is dried
ripe whole nut. In chali preparation only ripe nuts are harvested. The out turn of
Patora or Koka (lower grade produce) will be more if unripe nuts are harvested,
which will fetch low price in the market. Fully ripe nuts are harvested from
November to February and are sun dried for about 40 to 45 days→ Dried arecanuts
are dehusked. Proper drying of the nuts is important to prevent fungal infection of the
nuts in the drying yard.
Chali preparation is mainly in Kerala, Karnataka, Assam and Maharastra.
26. Characters of good Kottapak :
1. Absence of immature nuts,
2. Absence of surface cracking
3. Absence of husk sticking
4. Free from fungus and insect attack : Inadequate/improper drying leads to
fungal infection and poor quality produce.
5. Good cutting feel, inside structure and taste
27. II. 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.
Processing for Kalipak:
1. 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.
28. 2. Dehusking : Separation of husk from kernels, special instrument made for this
purpose. An ironed sharp "L" shaped bend knife which is fixed on wooden piece is used.
In case of tendered nuts, husking process is under taken soon after the harvesting and
should be finished within 4-5 days. If it is delayed quality will suffer.
29. 3. Boiling – The tender nuts are boiled soon after they are husked in a container till the
water becomes thick syrup. We can also use dilute extract from previous batch of boiling.
While boiling nuts the most common practice followed to test boiling status is that when
the nuts loses its eye, it is supposed to be understood that it is fully boiled. In order to
improve the color and the quality of the kernels various organic and inorganic ingredients
such as barks of teak tree, lime, betel leaf, oils etc., are added to the water while boiling.
When the nuts are fully boiled, they are taken out from the vessel by means of perforated
can dipper (Togaru Chippu) and floured to the bamboo basket. This process requires certain
quantum of firewood for boiling.
30. 4. 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.
31. 5. Drying: Boiled kernels are dried on a special bamboo or plastic mats about seven to
eight days under the sun light by spreading in open yard or on a raised platform created
in front of the grower’s house called ‘adike atta’ for the shade purpose. Every day in the
morning the nuts are spread to get sufficient sunlight and in the evening spread nuts are
collected in heap and covered by the gunny bag, plastic or areca leaf sheaths to protect it
from the dews during in winter nights. After having repeated this process about seven to
eight days, the nuts are get ready for use.
32. 6. Colouring: Faulty drying, exposure to rain or delay in boiling results in
bleached appearance to nuts due to lack of proper colouring. Thick syrup of
Kali or chogaru or tannin is used to colour these dried nuts. The sorted and
graded tender nuts are soaked or coated with this tannin to get a glossy and
attractive red appearance. This process is called ‘Coloring’. After coloring, nuts
are kept again under the sun light about 4-5 hours and in the evening time they
will be packed in gunny bags.
34. 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.
35. Depending on number of cuts, there are different types of kalipak representing pieces of
various shapes and sizes.
Api or unde: is one which is processed without any cutting.
Batlu or ottavettu: is cut transversely into two halves.
Choor: is produced by several longitudinal cuttings.
Podi: The nuts are cut transversely and longitudinally 3-4 times.
Erazels: Thin slices which are cut transversely.
Chalakudi: are longitudinal slices.
Kalipak Grades
36. (CAMPCO) in boiled Arecanuts there are different grades based on the region. In
Shivamogga and Chikkamagaluru region there are four different grades, which
are referred by local names
1. Hasa or Saraku
2. Bette
3. Idi or Rashi-Idi and
4. Gorabalu
In Sirsi region there are three grades
1. Aapi
2. Rashi-Idi and
3. Gorabalu
Source: Central Arecanut and Cocoa Marketing and Processing Cooperative Ltd.
37. • There are many varieties of scented suparis. Dried areca nuts broken into bits, blended
with flavour mixture and packed.
• Formerly the bits were roasted in ghee or oil, but it is almost fully given up nowadays,
owing to development of rancidity.
• The flavouring of supari varies with region and is a closely guarded secret.
• In South India scented supari is made from kalipak like batlu, Arecanuts and synthetic
flavours are added. Instead of raw arecanuts, nowadays, essential oils are used for easy
blending.
• Rose essence as well as menthol is very common.
• Coconut gratings are not added nowadays to check microbial growth. These are usually
packed in butter paper.
Sweet Scented supari
38. • Scented suparis popular in north and central India are of two types; the one made
from chali and the often from kalipak. The former is more popular. At times,
saccharin is used for sweetening.
• Additives like colour and flavour are added.
• Plastic strips are used for convenient packing. Tin and aluminum pouches are used
for bulk packing of scented supari.
39. Ingredients used in manufacture of sweet supari :
1. Supari (Areca nut)
2. Natural Sweetner
3. Admixture of Saccharin
4. Menthol
5. Permitted Flavours
Benefits of chewing sweet supari :
1. Stops bad breath and is a very good mouth freshener.
2. Recommended as a neurotonic.
3. Good for digestion, high on nutritional value.
4. Strengthens gums and teeth.
40.
41. Yield: Depending on the cultivar about 2 kg chali can be obtained
per palm.
Intial yield is at 5-6 years age
Economic yield is at 9-10 years age
Economic life is upto 30-40 years
42. USES OF ARECAAND ITS COMPONENTS
The search for developing alternate uses of Areca nut is based on finding best use for
the various components of the nut and its traditional industrial and medicinal uses.
Areca tree is known to have several uses. The every components of the tree is used for
one or the other purposes in human life. Many practices and uses of its components are not
brought to picture due to ignorance, lack of interest, less scope for research and heavy
investment requirement etc. To safeguard the future of Areca growers it is advisable some
research need to be undertaken by business people, co-operatives, scholars, farmers,
Universities and others connected.
Following are the different components of Areca:
1. Areca root
2. Areca tree
3. Areca nut
4. Areca tannin
5. Areca husk
6. Areca leaf sheath
7. Areca flower
43. A. TRADITIONAL USES OF ARECA AND ITS COMPONENTS
1. Areca nut: Areca nut is already made available in the market with different varieties
such as powdered quality, scented one, ‘gutkha’, 'pan masala' and 'mama' with zarda
tobacco mix, sweet and masala forms and roasted small pieces in an attractive sachets
and packets. There, still is lot of opportunity and potentiality of introducing in the form of
slices, mumries, pieces or powder in different colours by adding its value with spices and
chilli powder (Spicy and pungent areca nut) in sachets'.
Another experiment conducted in CFTRI - Mysore in Karnataka proved that it could
be used in preparing beverage with betel leaves.
44. 2.Tannin (‘Chogaru’):
Tannin in areca nut were being used for dyeing clothes and tanning leather. It can be
used as an adhesive in ply board manufacture. Another possible use of areca tannin is as a
safe food colouring agent. Black writing ink of acceptable quality may be prepared.
Further, it is also used as paint to colour walls.
3. Areca nut husk and its utility:
It was used in Indochina and Philippines for herbal tooth brushes. The biochemistry
and physical properties of the husk have been studied by Baruah, Raghavan and Murthy
(1957) and at the Jute Technological Research Laboratory (JRIL) Calcutta. The husk is
anatomically divided into 3 zones. The outer layer covered with cuticles, the middle layer
which encloses the fibers and the hard and stony inner layer addressed to the nut. JRTL
having studied the physical properties of areca husk, identified its tenacity, fineness and
textural rigidity. Based on the various tests, it proposed that fiber content could be used for
making such items as thick, boards, fluffy cushions and non woven fabrics.
45. Forest Research Institute (F.R.I.) Dehradun to see areca nut husk could be utilized
for preparing hard board and plastics. It can also be used in preparing boxes, cushioned
envelops, soft boards, pillow, beds, etc.,
The studies carried out at the Central Food Technology Research Institute (CFTRI)
Mysore (Karnataka), proved that areca husk could be chemically pulped and it can be
used to prepare craft paper.
46. B. MEDICINAL USES
VAGBHATA’S (4th Century A.D.) reference to areca nut is probably the earliest
reference in any text. He describes its use in the treatment of leucoderma, leprosy, cough,
fits worms, anemia and obesity. Areca nut is recommended as an ointment for the
treatment of nasal ulcer along with other ingredients.
BHAVAMISRA(13th Century) recommended the use of areca nut for its appetizing
and stimulating properties.
NADAKARNI (1908) mentions that arecoline which is isolated from areca nut,
resembles muscarine and produces a fall in a blood pressure. The tincture of nut is used for
bleeding gums after diluting with water.
DESAI (1927) reported that roasted areca nut is useful in dysentery.
CHOPRA (1933) mentioned that the nut is useful in bookworm infection. It is
evident that, areca nut had long been in use as medicine in India along with other parts of
the palm. The areca nut decoction had been found to be effective in taenia infections.
(KHOE, 1975) BASU, BASKAR (1942) have reported that lime with nut chewing
meets calcium deficiency of Indian diet.
SIA (1959) recommended areca nut decoction and magnesium sulphate as a purgative
after a prior treatment with pumpkin seed powder.
47. C. USE OF OTHER COMPONENTS OF ARECA
1. Areca tree is used as protecting measure to their garden land.
2. It can be used in the form of water supplying pipe.
3. Areca tree is used to construct temporary sheds and tents.
4. It is used as reaper in houses roofed with tiles.
5. It can be used as ladder and act as alternative to foot bridges to cross small rivers.
6. Areca tree can be turned into usable furniture like chairs, table, sofa etc.
7. Areca husk can be used for drainage construction in garden lands.
8. Areca leaf sheath is used as areca collecting bags, like plates, bowls, fire wood, cap, rain
protector etc.
9. Areca leaf is used in the form of rope to tie bags, pepper plants betel vine plants.
10. Areca flower is used for worship and decoration purposes.
48. D. ARECA PRODUCTS
1) Areca plates: 2) Areca Table and Chair :
3) Areca soap:
4) Areca toothpaste:
49. 5) Areca tea powder :
Nivedan Nempe, the creator of Areca Tea
was born in the southern part of India, in a
village called Mandagadde, located in the
district of Shivamogga, Karnataka.
51. Arecanut Non breakable glass
The average purity of
the silica content in
AHA ranged from
29.17% to 45.43%.
52.
53. Improved varieties and its characteristics
Variety Special Characteristics
South Kanara Local /Kasaragod
Local
It is characterized by large sized nuts with uniform bearing. Ripe nut is
mainly used for making chali.
Thirthahalli Produced small and oblong shaped nuts. Tender nuts are suitable for
processing.
Hirehalli Local The nuts are medium sized, round to oval in shape. Nuts are suitable for
use both for tender nut processing and making chali.
Mangala’ (VTL-3)
Meets the standard quality of chali/dried kernel and raw nut for chewing
Sumangala’ (VTL-11)
Sreemangala’ (VTL-17)
‘Swarnamangala’ (VTL-12)
Mohitnagar’ (VTL-60)
Kahikuchi’ (VTL-64)
Nalbari’ (VTL-75)
VTLAH 1’ (‘Hirehalli Dwarf’ ×
‘Sumangala’):
VTLAH 2’ (‘Hirehalli Dwarf’ ×
‘Mohitnagar’):
Madhuramangala’ (VTL-62) Suitable for both tender nuts and ripe nut processing.
less arecoline and more polysaccharide content
Shata Mangala Meets the standard quality of dried kernel and and also for tendernut
processing.
54. Research Centres working on Arecanut
1) CPCRI Regional Station, Vittal, Karnataka. Started in 1956.
2) CPCRI Research Centre, Hirehalli (Tumkur), Karnataka.
3) CPCRI Research Centre, Peechi, Kerala.
4) CPCRI Research Centre, Mohitnagar, West Bengal.
5) CPCRI Research Centre, Kahikuchi, Assam.
62. Manufacturing Process of Areca Leaf Plates
1.Collecting Raw Material
2.Drying the Areca Sheath
3.Cleaning the Areca Sheath
4.The Areca Leaf Plate Making Machine
5.Pressing the Plates
6.Waste Sheathes
7.Grading the Areca Leaf Plates
Steps
63. 1. Collecting Raw Material
The first and most important step of the manufacturing process is the collection of raw
material. The Areca Leaf Plates are made from the fallen sheaths of the Areca tress.
Farmers collect the sheaths and separate them from the leaf. After the separation, the
farmers send the sheaths to Areca leaf merchants.
2. Drying the Areca Sheath
The next step in the process is drying of the Areca Sheath. When the merchants collect
the sheaths from the farmers, they further dry them. This process is done to remove the
moisture from the sheath.
The moisture in the sheath can hamper the leaf plates. This is the only reason why there
is a shortage of raw materials in the rainy season. After drying, the sheaths are tied into
bundles of 25. Then, finally, these bundles are sent to the Areca leaf plate manufacturer
3. Cleaning the Areca Sheath
After coming into the factory, the manufacturers soak the sheath in freshwater for 20
minutes. Further, the sheaths are scrubbed using a soft brush to remove the sand particles and
dust.
After draining the water, the sheaths are pressed in the Areca leaf plate making machine.
64. 4. The Areca Leaf Plate Making Machine
• The Areca leaf plate making machine has two pressing heads: the upper pressing head
and a lower pressing head.
• The upper head is fixed to a channel and the lower head of the machine moves up and
down. The up and down movement of the machine helps in pressing the areca leaf
sheaths.
• Both the pressing heads have a heating coil. After turning on the machine, the pressing
heads start heating. The heat of these heads is controlled by a thermostat.
• You can easily set the temperature of these pressing heads according to the size of the
Areca Leaf Plates. The smaller the plate, the lower the temperature, and the same is
the case with comparatively larger plates.
• However, the temperature settings still vary. It totally depends on the age of the
heating coil and the die used in the Areca leaf or sheaths.
65. 5. Pressing the Plates
• After the heating of the sheaths with the Areca leaf plates making machine, the next step
is the pressing of the plates. We place the sheath between the hot pressing heads and
press them tightly. The heads are tightly pressed against each other to get the desired
shape.
• When the plates have the desired shape, the next step is to cut. The pressing heads also
contain cutting blades in the edge.
• With the help of these blades, you can easily cut the sheath into a proper shape. One of
the most important things to note here is that no chemical is used in the whole process.
Just with the help of a machine and proper heat the Areca leaf plates are manufactured.
No other content is added in the manufacturing process of the Areca leaf plates.
6. Waste Sheaths
Now that the Areca leaf plates are ready, the next step is to manage the waste sheath.
The waste collected after the pressing and cutting of the sheaths is not thrown away.
Instead, all the waste is collected and is considered agro-waste. All the waste sheath is
shredded into powder. This powder is further used as animal fodder.
66. 7. Grading the Areca Leaf Plates
• The last and the most important step is to grade the Acrea Leaf Plates. The step is done
manually.
• After the grading, the Areca leaf plate’s edges are smoothened with the help of
sandpaper. This process gives the plates a beautiful finish and a clean surface. The
process also helps in removing all the dust and dirt from the Areca leaf plates.
• In the end, the leaf plates are left to dry. Before packaging, it is made sure that there is
no moisture in the plates. The last step includes curing the plates using UV lights. This
inhibits the mold and microbe growing on the surface of the areca leaf plates.
These are the 7 main steps involved in the manufacturing process of the Areca leaf plates.
The process is totally organic and natural.
https://www.youtube.com/watch?v=OhoEPTYQhdY
67. References:
1. S. Kesava Bhat, R. Pandiselvam and D. Jaganathan, “Processing and Value Addition of
Arecanut”, Product Diversification in Plantation Crops (2017): 119-134.
2. S.K. Mitra and H. Devi., “Arecanut in India – present situation and future Prospects”,
Acta Horticulture., ISHS 2018, 1205.
3. CPCRI. Annual Report, 2020.
4. K. V. Peter, 2002, Plantation crops, National book trust India.
5. N. Kumar, 1997, Introduction to Spices, Plantation crops, Medicinal and aromatic plants
Oxford and IBH publishing Co. Pvt. Ltd.
6. National Horticulture Board, 2019-20.
7. APEDA, 2020-21
