POTENTIAL OF PINEAPPLE
Ph.D. student of JNU, Delhi
AIM of Project industry
To improve the economic power of state and country.
To impart facilities of employment to the youngsters.
To make industrious to the people of Manipur.
Now-a-days everybody have heard about the production
of Pineapple of Manipur. Really the Hilly areas have favourite climatic
condition for the culturing pineapples. 3/4 of the land of Manipur are covered
up by hills. - Churachandpur, Jiribam, Andro, Saikul, Arati (Thoubal District),
Khannarok, Sandrok (East of Lilong),Nambol and other south districts have suited
for culturing pineapples. Since many years ago, it is seasonal, maturing during
June / July for the small variety (Sweeter) and following by the larger variety
after July to February / March. The larger variety has many water (Juicy). It is
better to select preparation of fruit juices (Squash).
(a) Loom : Potentials of Pineapples have already
studied by majority of the people of Manipur about taste and to some extend, the
industrious products from the leafe (Pineapple leaf) for handloom products. The
thread obtained from the fibre of the leaves will make many people to work for
pineapple thread (silk like) which is very strong in tensile. The fibres are
taken out from the mature leaves at least 2 - 3 feet length.
Procedures : The green leaf is crushed in
Rashpader machine. The soft green parts are crushed and washed in water and
thread is taken out.
The thread is brushed with comb and fine threads
are separated from the spongy ones.
The third step is to make the knotting of the
threads by hand and threads are spinned by means of charkha. The last product is
the great one thread. It is ready for preparation of clothes. The pineapple
fible has the quality as well as the quality for loom production. The third
fraction after selecting the longer one, has used for the preparation or making
of carpets, sponge seats, ropes etc.
The
cloth also has fine for kurta etc. for ladies. The ceremonial dresses (Muka
Mekhla). The coloured fibre can make different uses mainly for ladies (blouse,
mekhla) mixed with another variety of thread during loom (40 kg of leave can
produce 700 gm of thread).
(b)
Juicy Fruit : The juice is taken out for squash preparation. It is very
common. The steps are :
The pineapple juice
-
1 litre
Sugar
-
2 kg
Water
-
1 litre
Citric acid
-
40 gm.
Pineapple essence
-
8 ml.
Lemon yellow colour
-
5 drops
Preservative
-
3.2 gm.
White powder of pottasium meta bi sulphide)
Process
of Making squash :
Selection of mature and fresh fruit
Extraction of juice by grinding in mixi and filling the juice in bottle.
Making of sugar syrup
and adding citric acid indicated in the ratio given above in a separate pan.
Mixing the fruit juice to the above syrup and adding of food colour and
essence.
Finally addition of preservative.
Filling of squash in the clean sterilised bottle keeping gap of 1 inch.
(c).
Preparation of Jam from the residue after taking out juice :
The crushed fruit after squeezing by means of a fine
porous cloth (sana khudei), left the solid part fleshy. It is dried in a pan
with 1:1 sugar and fruit residue. Citric acid is also added 1 kg : 30 gms. of
citric acid (food pulp 1 kg. + 30 - 40 gm. of citric acid). The sugar is serving
as preservative. No other chemical preservative need for such jam preparation.
Conclusion :
With the above fundamental idea, I, on behalf of the, RUDWA, and also as a
member, am expressing my desire to start small scale industries/industry
starting with such locally available raw materials. Almost all the Manipur women
hoping for sending the process pineapple cakes to outside. But the problem is
the container and transportation. In this regard, I, simply, am seeking
co-operation from such valuable groups of women today here in Bhigyan Bhawan.
In
the last, I hope the ministry or the department of Food technology if extend
co-operation to the Association, RUDWA, we can take up a continuous program for
such biotechnology.
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