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Crops & Vegetables


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  • Crops & Vegetables

Aloe Vera

Aloe Vera health benefit

Also called "the elixir of youth" by the Russians,"the herb of immortality" by the old Egyptians or

Saturday, 23 April 2011 Comments


Aparajita (Clitoria tern

Aparajita has several synonyms in Ayurvedic scriptures like gokarnika, ardrakarni, girikarnika, supu

Saturday, 23 April 2011 Comments



Image - Arecanut

PlantCharacteristics The arecanut palms grow under a variety of climatic and so

Monday, 14 March 2011 Comments

Ash Gourd

ASH GOURD (Benincasa his

Image - ASH GOURD (Benincasa his

PlantCharacteristics It is annual vine trailing on the soil surface. It is also k

Monday, 14 March 2011 Comments

Crops & Vegetables


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North East region of India is known for its Organic Farming techniques. North East is rich in horticulture and floriculture with a rich variety of medicinal plants grown there along with various fruits and vegetables.

An analysis of NSSO survey data on cultivation practices shows that the North-East hill states have retained traditional practices and show an inclination towards organic agriculture that is harnessed for the development of the region with ecological benefits. Use of chemical fertilizers in agriculture enhances yields but also undermines the quality of life through possible contamination of soil, water and air and even the final products that retain their residues. Such activities in hilly regions can have external effects on other regions as well.

The region has remarkable advantages of fertile and organically rich soils, ample rainfall and water resources, river valleys, swamps and streams and great climatic diversity supporting diverse cropping possibilities. Cultivation is based on organic manure and is acompanied to a significant extent with use of improved seeds. It is interesting to note that wastes via manure and the waste generation process through animal feed and vegetal wastes are used.

North East region is so into Organic farming that one would not come across a single fertilizer shop there. Thus the Pineapple coming from this region is free of any chemical residue and is thus termed as an ORGANIC Fruit Product.

In organic farming, no chemical fertilizers or pesticides are used. Normally farmers use urea to increase the weight of the pineapple, which is not used in organic farming. Because the crops cannot be treated (dipping) with insecticides/ fungicides on organic pineapple plantations, the farmer is forced to pay particular attention to the quality and origin of the shoots (diseases that can be transmitted from crop to crop). This is especially the case for shoots that have been bought. In principle, it is recommended to use shoots from the plantation itself and to work very carefully.

In the majority of organic plantations, local varieties are planted together with other crops either in agro forestry or mixed crop systems. Examples exist where Pineapples are planted as a rotation-fruit with green fallow land and other crops. The farming plan will depend upon which cultivation form is adopted (agro forestry system, mixed crops as a bottom culture, crop-rotation etc.). A pineapple monoculture is not permitted in organic farming systems. To prepare the land used for pineapple production green manuring plants like e.g. Vigna unguiculata, Crotolaria juncea or Mucuna capitata can be sowed prior to the pineapples.

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Nutrition Facts

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Using the cutting technique shown below, research confirmed a high fruit yield for fresh mango. The analysis was based on 50 mangos of each variety/size cut at optimal ripeness.




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Selection, Ripening & Storage

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When selecting the perfect mango, be aware of the level of ripeness needed for the dish.  The three levels of ripeness for mangos are unripe (green), ripe and overripe. You may notice subtle differences between varieties.

Unripe (green*) mangos:

  • There are two types of unripe mangos: immature unripe mangos and mature unripe mangos.  Their characteristics are similar.
  • Skin is firm and tight when squeezed lightly
  • The stem end has very little or no aroma
  • Skin color is not the best judge of ripeness, but it might be more green and/or dull
  • Flesh will be more green or light yellow, crisp in texture
  • Tart or sour flavor, with some sweet accents

*Green refers to an unripe mango not to a mango with green skin.  Always use your sense of touch to judge the ripeness of a mango.

Ripe mangos:

  • Skin should give a little when squeezed lightly but not leave an impression
  • The stem end might give off a tropical, sweet scent
  • Skin color, although not the best judge of ripeness, could turn from green to yellow
  • Flesh will be rich yellow/orange in most varieties, soft in texture
  • Sweet, tropical flavor
  • If the mango is unripe for its purpose, it can be stored at room temperature to ripen – never refrigerate a mango until it has reached its desired ripeness
  • Ripe mangos can be refrigerated whole for up to a week, 2 to 3 days cut or pureed and frozen up to 6 months cut or pureed

Fully ripe mangos:

  • Skin should give significantly to the touch and could leave impression
  • The stem end is likely to have a strong, sweet aroma
  • Skin color could be more red and yellow
  • Flesh will be rich yellow/orange, very soft texture
  • Very sweet, tropical flavor
  • Overripe mangos can be refrigerated whole for up to a week, 2 to 3 days cut or pureed and frozen up to 6 months cut or pureed

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Selecting and Handling

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To get the most from your mango adventures, you'll want to know how to choose, ripen, and store your mangos once you get them home.

The first step is choosing a great mango, and you might be surprised to learn that you shouldn't judge a mango by color alone. Mangos come in a range of colors - many shades of green, yellow and red - and lots of mangos show more than one color. The colors of a mango will vary by variety, growing region and even that mango's position on the tree. That's because in some varieties, the red blush on the skin is an indicator of how much sun that mango received. So, mangos from the inner part of the tree can taste just as luscious, but have much less of this red coloring.

You'll want to choose a mango based on its firmness and when you plan to eat it.

Selecting Mangos

  • Don't focus on color. It is not the best indicator of ripeness.
  • Squeeze the mango gently. A ripe mango will be slightly soft to the touch.
  • A firmer mango would be a good choice if you don't plan to eat it for several days.
  • Use your experience with produce such as peaches or avocados, which also become soft to the touch when ripe.
  • Ripe mangos will often have a fruity aroma at their stem ends.

Ripening & Storing Mangos

  • Keep unripe mangos at room temperature. Never refrigerate mangos before they are ripe.
  • Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
  • To speed up ripening, place mangos in a paper bag at room temperature.
  • Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
  • Mango may be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.

Handling & Cutting Mangos

  • Always use a clean knife and cutting board to cut a mango.
  • If you have handled or cut any type of meat or seafood, you must ALWAYS sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, including mangos.
  • Always wash mangos before cutting.
  • For step-by-step cutting instructions, or to watch a video about selecting and cutting mangos

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