scientific name of betel vine , family of betel vine , cultivation of betel vine . production technology of betel vine

1. Banda university of agriculture & technology Banda- 210001

2. Betel vine
 Scientific Name : Piper betle Linn
 Family : Piperaceae
 Indian Name : Veledalae
 English name : Betel leaf
 Native place-central and eastern Malaysia
 Chromosome no : 2n=26 ,32
 Aroma of betel vine due to presence of essential
oil [phenols and terpenes]
 Neglected green gold of India

3. Botany
 The species P. Betle is a perennial
dioicious dityledonous with semi woody.
 Leaves are 5-20 cm long, broadly ovate to
slightly coradate.
 The plant produces orthotropic
(vegetative) and plagiotropic (reproductive
) branches.
 Vegetative branches also produce leaves
with higher petiole length and intermodal
length.

4. Uses
 Deep green heart shaped leaves of betel
vine are popularly as paan in India .
 In south india ,tender leaf are preferred in
the market.
 Chewing stimulent.
 Chemoprevetive effects cancer ,anti oxidant,
anti – mutagenic, anti-inflammatory.
 The leaves on the branches are called
“Hatvan”(best quality)

5.  Betel vine requires tropical climate for its luxuriat
growth. The favourable condition are moist soil and
shady place with high humidity.
 It is generally grown on different types of soils-heavy
clayey loam, lateritic and sandy loam .
It requires pH ranges between 7-7.5. Avoid saline and
alkaline soils.

6. Madhya Pradesh--Desi Bangla, Calcutta and Deswari
 Maharashtra- Kallipatti, Kapoori and Bangla (Ramtek)
 Orissa- Godi Bangla, Nova Cuttak, Sanchi and Birkoli
 Uttar pradesh -Deswari, Kapoori, Maghai and Bangla
Bihar- Desi Pan, Calcutta, Paton, Maghai and Bangla

8. Soil treatment
Soil is moistened occasionally and covered during hot
summer months (March-May ),hen the soil temperature
rises sufficiently ,to destroyed soil – borns pathogen.

9. spacing
 West Bengal 10-20 cm plant to plant & 50 – 70 cm
row to row.
 Uttar Pradesh 10 – 15 cm plant to plant 100 cm
row to row.

10. Training & Pruning
 Young sprouts creep along and require support 1
month after planting.
 In Bareja system, jute sticks or bamboo sticks are
place by the side of the creeper as supports and
tied with grass or banana fibre facilitate trailing.
 Tying is also done at 20-30cm intervals when vine
trails up to a height of 2.22 m and touches the roof
of the bareja.
 In open system, side branches of supporting trees
are removed up to a height of 2 m for better
growth of vine.

12.  Training is done by fixing the vines loosely along the
standard with the help of banana fibre at 15 -20 cm
interval.
 Training is done every 15-20 days depending upon
the growth of vines.
Manures and fertilizers:
 The recommended dose of manure is 25-50 tonnes
per ha.
 The NPK fertilizers @ 200:100:100 kg/ha/year has to
be applied in 4-5 split doses at 2-3 month interval.
 In betel vine normally chemical fertilizer are not used.

13. Trailing the Vines:
 The sets begin to sprout and creep along in a
month after planting.
 Trail the creeper to the supporting tree by tying
the vines at an interval of 15-22.5 cm with the help
of the banana fibres.
 Attend trailing of vine for 15 - 20 days depending
upon the rapidity of the growth of the vines.
Lowering of the Vines:
 When the vines reach a height of 3-4 m. in one
year’s time, the vigour of the vine to produce
normal size leaves will reduce.

16. weeding
 The plots of betel vine should be kept free
from weeds. Two to three manual weeding is
done.
Harvesting
 Mature leaves are plucked along with a
portion of petiole.
 They are plucked by hand without any aid.
 Harvesting should be done 2-4month after
planting
 Tamilnadu, leaves are plucked from side
shoots.

17. Yield
 On the average about 60 -80 leaves are
harvested annually from one hectare garden.
Grading and Packaging
 Harvested leaves are washed, cleaned and
graded according to their size and quality.
 Then they are packed after cutting a portion of the
petiole and rejecting the damaged leaves.
 The picked leaves are sorted into different grades
according to size colour texture & maturity.

18. HARVESTING IN BETLE
VINE