Beetel nuts grow in shimoga,i want its detail?

Question

beetel nuts is grown in shimoga district i want its detail

Answer 1

Betel nut, also known as Chalia in the Hindi language, Tamol in Assamese language, Kwai in Khasi language, Adike in Kannada language, Supari in Marathi and Bengali language, is not a true nut but rather a drupe, the seed of the Betel palm (Areca catechu).

Betel nut is commercially available in dried, cured and natural forms. Considered an auspicious ingredient in Hinduism, it is used along with betel leaf in religious ceremonies and also while honoring individuals. Betel nuts are chewed for their effects as a mildly euphoric stimulant, attributed to the presence of relatively high levels of psychoactive alkaloids and terpeneols[citation needed]. Chewing betel nuts increases the capacity to work, also causes a hot sensation in the body, heightened alertness and sweating[citation needed]. It should be noted effect of chewing a few betel nuts is milder than drinking a cup of coffee. Chewing betel nuts is an important and popular cultural activity in many Asian countries including Palau.[citation needed] In East and North-east India, Betel nut is chewed with Paan (Betel leaf). Betel nuts are used in preparation of Ayurvedic medicines .

In South Asia, betel nuts are often chewed as an ingredient in a snack called Paan. Also popular in India is a concoction of ground (or thin sliced) betel nuts (supari), tobacco and flavourings known as gutka. The Shimoga District in Karnataka is the largest producer of betelnut in India.

Karnataka is the largest producer of arecanut in India, majority of which is cultivated in the Shimoga district.

Answer 2

Beetel nut, also called arreca nut in that area is grown around Shimoga, but not just Shimoga.  

Within Karnataka, the full of coastal and westeran Ghat belt,  beetel nut is the prominent commercial crop.  It also stretches to parts of Tumkur districct like Tiptur, parts of plain area in Chikmagalur district like Tarikere, and part of Davanagere district as well.  It is also a major part of the plantation crops in Kerala and North-East.

The Shimoga variety of beetel nut finish is by for the choice of many, and also highest priced- both because of its taste and lower yield.  Normally this grade is called: Saraku.  It is cut into 2 parts.  Rest of the varieties like Sagar, Mangalore etc are not cut.  Tumkur and such non-prominent parts will make them into multiple pieces, and not baked which I will tell later.

If you have not seen the Beetel nut tree, it belongs to the same family of coconut.  The tree stem is slimmer, and the branches too.

Its an annual crop.  In harvesting, stretching from September till February, the semi riped bunches (having average 100 nuts per bunch) are taken out from the tree, normally 2 to 5 bunches per tree, then individual nut are peeled off.  Then it is baked  for 2 -5 hours in water.  Dried under hot sun for average 7 days.  Segregate into different ripe grades and send to the market place.  

The tender one is normally used for Ghutka, and medium riped for different purposes.

Also there is one more variety normally seen in the pan-shops, which is fully riped in the tree itself.  This grade is not a baked one.  Just dried under hot sun and then the skin is peeled.

Answer 3

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