Andaman Kokum
Andaman Kokum (Garcinia dhanikhariensis) is an endemic fruit species reported to occur in South Andaman island. The plant bears attractive crimson-red to purple fruits resembling kokum (Garcinia indica), a popular species in Maharashtra, Goa, and Karnataka. Fruiting in Andaman kokum occurs during the dry period, mainly in February-March. Very limited natural populations of Andaman kokum are available, and a few local residents are aware of its edible fruits. Interestingly, the peel is discarded by the island consumers, and only the sour-sweet pulp is eaten. Recent studies at ICAR-CIARI have suggested that Andaman kokum could be grown, processed, and popularized in line with kokum in the West coast of India. The peel is highly suitable for processing into various value-added products such as syrup, dehydrated rind, sweetened rind, etc. Studies also suggested that fruits are rich in anthocyanins, which are natural antioxidants. The presence of pharmaceutically valued hydroxycitric acid in the peel adds to its value. Andaman kokum is suitable for both backyard as well as commercial-scale cultivation, and processing units based on it could be promoted through self-help groups once sufficient produce is available. Considering the dark-red peel extract, it could also be promoted as a natural colourant in beverages and processed fruit products. Planting material of Andaman kokum is being regularly multiplied at Horticultural Plants Propagation Unit of ICAR-CIARI for sale to the island farmers.
Benefit: Systematic cultivation and postharvest management of this endemic fruit would support the development of small-scale/cottage industries apart from offering novel products to the consumers.
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