AgriBiz
Persimmon Cultivation: A cash crop to explore in J&K
For the past many years, Jammu and Kashmir has put a lot of focus on fruit cultivation. However, the experts believe that all the eggs should not be put in a single basket and there is a need to look beyond apple cultivation. The diversification in various cash crops must become the norm for the orchardists. Naveed Hamid writes about the possibilities and opportunities of persimmon cultivation in J&K.
Persimmon – locally known as Amlok or Japani Phal – is a fruit that is native to China, whereas wild species found in the Western Himalaya (D. lotus) is a Caucasian native that was introduced by Europeans in 1921 in the Kullu valley of Himachal Pradesh and is now cultivated in Himachal Pradesh, Kashmir, and parts of Tamil Nadu.
It is a monoecious tree that grows to a height of 5-15 metres. The trees are deciduous, and their dormancy lasts until mid-February. Dormant trees can withstand temperatures as low as -150 degrees Celsius. Fruit maturation is more difficult for non-astringent cultivars than for astringent cultivars. Flowering begins in mid-March and lasts until the second fortnight of April. Flat-globose, conical globose fruits ripen in September-October and are orange, reddish-orange, and orangish-red in colour. The flesh is orange in colour and has a fibrous pulpy texture. In the case of astringent types, the fruits are sweet when completely ripened, whereas non-astringent types can be eaten raw like an apple. At room temperature, non-astringent types have a storage life of roughly 15-20 days compared to astringent ones.
Cultural practices
Persimmon thrives in well-drained light soils with decent subsoil including some clay and a pH range of 5.8 to 6.5, and may be cultivated in a wide range of subtropical and sub temperate climates. It can be reproduced by grafting or budding onto wild persimmon rootstocks. Tall cultivars are planted in autumn in well-prepared trenches at a distance of 6 x 6 m.
Persimmon as a fruit of Business for farmers
The best places to cultivate Persimmon are those where apples can be cultivated.
The tree starts bearing fruits in 4-5 years and has an average production by the end of 10 years. The same time is required for the cultivation of apples too. Persimmon tolerates high winters and harsh weather. While some of the areas in Kashmir have limitations of weather, Persimmon is one of the few fruits which can counter this problem.
Economics of Persimmon fruit
Most farmers cultivating apples already know the decline in the price of apples in the country. In Himachal Pradesh alone Solan, Hamirpur, Sirmour, Kullu, Mandi, Kangra districts have approximately 3000 Tonnes per year in the production of Persimmon.
The fruit, though costs Rs 150-300 during off-seasons have a nominal price of Rs 100 per kilo in retail during seasons. Though the price in Delhi and Mumbai are high for apples, the actual price farmers get is a lot less than what we buy for. Persimmon, due to its demand and lack of availability, commands a much higher price. A price of Rs 120 is nominal for good quality persimmon when obtained from a farmer.
Rootstock Startup Business Opportunity
Persimmon is started from seed or the Indian persimmon plant is the rootstock used for best results for starting persimmon trees in India. The rootstocks are either budded or grafted when the rootstock is ready. Chip budding is done in August and grafting is done in April. Mother plants that need to be grafted should be selected with care.
Pests are minimal in persimmon and the most common problems include thrips, whitefly and mites.
Fruit Harvesting
From the first fruit setting to maturity, it takes two and a half months. Harvest is done when the fruits are tender and ripe, often reddish in colour. Fruits that are not soft will usually be astringent and not suitable for consumption. Some non-astringent varieties are excellent even when not completely ripe. The fruits are very soft and can be scooped off with a spoon when fully ripe. They are chalky in texture when they are not ripe and the non-astringent varieties, though consumable, do not develop the desired taste unless tender.
The fruits have a good shelf life of up to two months if stored in a temperature between 0-2 degrees Celsius. They can also be dried in shade with proper ventilation. Traditionally, the persimmon fruit is stringed by the pedicel and hung in a well-ventilated room until the water content is removed.
Benefits of Persimmon
The persimmon is a fruit that comes from certain trees in the genus Diospyros. Like the tomato, it is technically a berry but rarely considered one.
Persimmons are rich in vitamins, minerals, and antioxidants, support the immune system and protect against heart disease.
- Persimmons are also high in soluble dietary fibre, which slows the digestion of carbohydrates, preventing spikes in blood sugar.
- Persimmons can help keep arteries clear and reduce the risk of heart disease. Atherosclerosis refers to the hardening and narrowing of arteries, and one study found persimmons rich in dietary fibre, antioxidants, and minerals that are part of an antiatherosclerosis diet.
- Its tannin-rich fibre has proven particularly effective in treating high cholesterol.
- Persimmons can help in keeping eyes healthy. In addition, persimmon peel is rich in lutein, which is known to help protect against eye disease.
Diabetes Prevention and Reduced Risk of Complications
The peel of persimmon contains flavonoids that have proven to have antidiabetic and antioxidant properties. They protect against the formation of advanced glycation end products (AGEs), harmful compounds that form when protein or fat combines with sugar in the blood. AGEs have been linked to both the onset of diabetes and to long-term health complications resulting from the disease.
Agri-Startup Business Opportunity
Agriculture is the world’s oldest economic sector, and it provides a primary source of income for roughly 58 percent of India’s population. Things began to change in India when the startup age began. Startups have surely contributed to the agricultural sector’s growth and transformation.
Agriculture has become a source of distraction, with agri-startups offering solutions to assist farmers in the J&K in enhancing their productivity and living. Agricultural development in Jammu and Kashmir is critical for raising agricultural-dependent people’s incomes and expanding the non-agricultural economy. With about 60% of rural Indian households relying on agriculture, India holds the record for the world’s second-largest agricultural land, presenting an enormous opportunity for agricultural startups.
This fruit will be an alternate crop for farmers of Jammu and Kashmir to tap on for their higher return and effectively shift in their farming system.
Young Budding Agripreneurs can grab the opportunity of creating a system for growing a new fruit crop in Jammu and Kashmir by using various agribusiness models. It will provide new business opportunities in establishing rootstock units and Primary Processing Units to fetch the high return out of this farming.
Naveed Hamid is BDA at Innovation & Entrepreneurship Cell, SKUAST-Kashmir. You can reach him at bhatnaveedbhat@gmail.com.
BK News
Srinagar: The month-long Training of Trainers (ToT) program for Farmer Producer Organizations (FPOs), organised by Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K) and Agriculture Department in collaboration with the National Institute of Agricultural Extension Management (MANAGE), Hyderabad, concluded successfully, marking a major milestone in capacity building for agricultural transformation in Jammu and Kashmir.
The program brought together some of India’s foremost agricultural business experts to train nearly 300 resource persons in eight batches. Designed under SKUAST-K’s HADP Project 20: Innovative Approaches for Promoting Agriculture in J&K, the initiative aimed to strengthen farmer organizations such as FPOs, Self-Help Groups (SHGs), Common Interest Groups (CIGs), and Primary Agricultural Credit Societies (PACS). The program covered topics like FPO formation, business planning, supply chain management, and market linkages.
The valedictory session, held at SKUAST-K’s Shalimar Campus, was attended by Director Agriculture Kashmir, Chowdhary Mohammad Iqbal, who commended the university’s efforts in empowering trainers to lead grassroots-level transformation. He encouraged the participants to utilize their skills to create resilient and sustainable farmer organizations, emphasizing the need for market-oriented and collective farming practices.
Vice-Chancellor SKUAST-K, Prof Nazir Ahmad Ganai, who actively monitored the program, in his message stressed the importance of FPOs in transitioning J&K from subsistence farming to sustainable commercial agriculture. Drawing comparisons with advanced economies, he highlighted the urgent need to increase agricultural processing, which currently stands at just 2% in the region.
Prof Masood Saleem Mir, Associate Director Research and Principal Investigator of the HADP Innovative Extension Project, elaborated on the program’s objectives and logistics. “This training was designed to address the unique challenges faced by farmer organizations in J&K. By equipping participants with technical, managerial, and entrepreneurial skills, we aim to create a ripple effect where these trainers will mentor and guide farmers across the region,” he said. Prof Mir further highlighted the strategic collaboration with MANAGE Hyderabad and the Agriculture Production Department, which ensured the program’s success.
“Our aim is not just to train individuals but to build a system where farmers can access consistent support and practical solutions for their challenges. The comprehensive curriculum, covering everything from FPO formation to business sustainability, is tailored to meet the region’s specific needs,” Prof. Mir added.
The training, facilitated by MANAGE Hyderabad, featured country’s top expert in FPO formation, business planning and supply chain management. These experts provided strategic insights into FPO management, business sustainability, and innovative mobilization techniques, ensuring practical outcomes for the participants.
Participants praised the program for its practical orientation, stating that it had demystified the complexities of building successful FPOs. Many called for follow-up sessions focused on developing tailored, commodity-based business plans to enhance FPO effectiveness.
This initiative aligns with SKUAST-K’s vision to make J&K a model bioeconomy in the country, fostering a resilient and sustainable agricultural landscape. The university plans to replicate the program in the Jammu division, further extending its impact.
The event concluded with the distribution of certificates to the trainees and a pledge by all stakeholders to work collectively towards uplifting the region’s farming community.
Dr Asima Amin Dr Baseerat Afroza Naveed Hamid
In a world grappling with the challenges of population growth, environmental sustainability, and a shifting focus towards healthier lifestyles, the potential of vegetable science in startups emerges as a beacon of transformative innovation. The intersection of agriculture, technology, and health has given rise to a myriad of opportunities for entrepreneurs to revolutionize the way we cultivate, consume, and benefit from vegetables.
As global consciousness veers towards sustainable practices and healthier food choices, startups delving into vegetable science are poised to play a pivotal role in shaping the future of our food systems. This introduction seeks to explore the diverse avenues where startups can harness the power of vegetable science to address pressing issues such as food security, nutritional health, and environmental impact.
From leveraging cutting-edge technologies in agriculture to developing novel plant-based food products, the potential applications of vegetable science are vast and impactful. This exploration encompasses not only the traditional aspects of farming and crop management but also delves into the realms of biotechnology, food technology and sustainable business practices.
We will delve into specific domains where startups can thrive, exploring how innovation in vegetable science can drive change in agribusiness, food technology, health and wellness, sustainability, and more. The goal is to unveil the untapped potential that lies within the realm of vegetable science, inspiring entrepreneurs, investors, and stakeholders to contribute to a more sustainable, nutritious, and equitable future.
As we embark on this journey through the fertile landscape of vegetable science in startups, envision a world where the humble vegetable becomes a catalyst for transformative change, not only in our diets but in the very fabric of how we approach agriculture, technology, and the well-being of our planet.
STARTUP AREAS
Vegetable science can play a significant role in startups across various sectors, ranging from agriculture and food technology to health and sustainability. Here are some potential areas where vegetable science can contribute to startup innovations:
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Ag-Tech Startups:
- Precision Farming: Utilize technology, sensors and data analytics to optimize vegetable cultivation, ensuring efficient resource use and higher yields.
- Vertical Farming: Develop indoor farming solutions using controlled environments, allowing year-round vegetable production in urban areas.
- Biotechnology: Explore genetic modification and breeding techniques to enhance the nutritional content, disease resistance,and overall quality of vegetables.
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Food Technology:
- Plant-Based Alternatives: Create innovative plant-based products using vegetables to meet the growing demand for vegetarian and vegan options.
- Food Preservation: Develop technologies for extending the shelf life of vegetables, reducing food waste, and ensuring freshness during transportation.
- Nutritional Enhancement: Explore methods to fortify vegetables with additional nutrients to address specific health concerns.
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Health and Wellness:
- Functional Foods: Develop vegetable-based products with specific health benefits, such as anti-inflammatory, antioxidant or immune-boosting properties.
- Nutraceuticals: Investigate the medicinal properties of vegetables and create supplements or health products based on their natural compounds.
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Sustainability:
- Circular Economy: Implement sustainable practices in vegetable production, such as recycling agricultural waste, utilizing organic fertilizers, and adopting eco-friendly packaging.
- Zero-Waste Solutions: Develop technologies to utilize every part of vegetables, minimizing waste and creating by-products for various applications.
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Smart Farming and IoT:
- Smart Sensors: Integrate sensors to monitor soil conditions, water levels, and plant health, allowing farmers to make data-driven decisions for optimized crop management.
- IoT in Supply Chain: Implement IoT technologies to track and monitor vegetables throughout the supply chain, ensuring quality, reducing losses, and enhancing traceability.
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Education and Consulting:
- Agribusiness Consulting: Startups can provide consultancy services to farmers on adopting modern vegetable cultivation techniques, sustainable practices, and technology integration.
- Educational Platforms: Develop online platforms to educate farmers, entrepreneurs, and consumers about the latest advancements in vegetable science, sustainable agriculture, and healthy eating.
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Community and Social Impact:
- Community Gardens: Startups can facilitate community-based vegetable gardens, promoting local produce, community engagement, and sustainable agriculture practices.
- Social Enterprises: Combine vegetable science with social impact by addressing issues like food insecurity, promoting fair trade, and supporting local farmers.
IMPACT OF STARTUPS IN VEGETABLE SCIENCE
The potential of vegetable science in startups offers a range of benefits that extend beyond economic success. These ventures can positively impact various sectors and address pressing global challenges. Here are some key benefits:
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Sustainable Agriculture:
- Resource Efficiency: Startups can develop technologies and practices that optimize resource use, such as water, fertilizers, and land, contributing to sustainable and environmentally friendly agriculture.
- Reduced Environmental Impact: By promoting organic farming, minimizing chemical pesticide use, and adopting eco-friendly practices, vegetable science startups can contribute to reducing the environmental footprint of agriculture.
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Innovation in Crop Management:
- Increased Yields: Precision farming technologies and genetic modifications can lead to higher crop yields, addressing the growing demand for food in a world with an expanding population.
- Disease Resistance: Genetic modifications can enhance the resistance of vegetables to pests and diseases, reducing the reliance on chemical pesticides and promoting healthier crops.
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Health and Nutrition:
- Improved Nutritional Content: Biotechnological advancements can be harnessed to enhance the nutritional content of vegetables, providing consumers with healthier and more nutrient-rich food options.
- Functional Foods: Startups focusing on functional foods can contribute to improved public health by developing vegetable-based products with specific health benefits.
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Economic Opportunities:
- Job Creation: The growth of vegetable science startups can lead to job creation across various sectors, including agriculture, technology, research, and product development.
- Market Expansion: Innovations in vegetable-based products can open up new markets and cater to the increasing demand for sustainable and plant-based alternatives.
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Food Security and Accessibility:
- Year-Round Production: Vertical farming and controlled environment agriculture enable year-round vegetable production, reducing dependence on seasonal harvests and improving food security.
- Localized Farming: Community-based initiatives and startups focused on local farming contribute to localized food production, reducing the need for extensive transportation and storage.
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Technological Advancements:
- Smart Farming: Integration of technology in agriculture, such as smart sensors and IoT devices, leads to more efficient and data-driven farming practices, improving overall productivity.
- Traceability and Transparency: Technologies for supply chain traceability enhance transparency in the food production process, building consumer trust and meeting the demand for ethically sourced products.
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Community Engagement and Social Impact:
- Community Empowerment: Initiatives like community gardens and social enterprises create opportunities for community engagement, fostering a sense of empowerment and ownership among local populations.
- Addressing Food Insecurity: Socially focused startups can play a role in addressing food insecurity by promoting sustainable and affordable vegetable production methods.
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Education and Awareness:
- Knowledge Dissemination: Educational platforms and consulting services contribute to disseminating knowledge about sustainable agriculture practices, technology adoption, and healthy eating habits.
- Empowering Farmers: Agribusiness consulting services empower farmers with the knowledge and tools to adopt modern practices, improving their livelihoods and the sustainability of their operations.
Conclusion
The potential of vegetable science in startups holds tremendous promise and presents exciting opportunities for innovation, sustainability, and societal impact. As the world grapples with challenges such as food security, environmental sustainability, and public health, leveraging the power of vegetable science can pave the way for transformative solutions.
Startups focusing on vegetable science can contribute significantly to agricultural advancements by developing resilient and high-yielding vegetable varieties through breeding techniques, genetic engineering and precision agriculture. This not only addresses global food demand but also aids in the conservation of resources, reduction of environmental impact, and mitigation of climate change.
Furthermore, the integration of cutting-edge technologies, such as artificial intelligence, robotics, and data analytics, into vegetable science can enhance crop monitoring, optimize resource utilization, and streamline supply chain processes. This not only increases efficiency but also opens new avenues for automation and smart farming practices.
The nutritional value of vegetables also plays a crucial role in promoting public health and wellness. Startups can explore innovative approaches to enhance the nutritional content of vegetables, develop functional foods, or create new plant-based products to meet the growing demand for healthy and sustainable diets.
Moreover, the rise of alternative protein sources, including plant-based proteins derived from vegetables, presents a unique opportunity for startups to contribute to the burgeoning market of sustainable protein options. By developing novel processing techniques and improving the taste and texture of plant-based products, these startups can cater to the increasing consumer preference for environmentally friendly and ethical food choices.
In Nutshell, the convergence of vegetable science, technology, and entrepreneurship holds the potential to revolutionize the agriculture and food industry. Startups that embrace this intersection can not only drive economic growth but also make significant contributions to addressing some of the most pressing challenges facing our planet. As the world continues to recognize the importance of sustainable and nutritious food systems, vegetable science startups stand at the forefront of creating a more resilient, efficient, and healthier future for all.
SKUAST K under the ambit of SKUAST K Innovation, Incubation & Entrepreneurship Centre is always ready to support new young minds or budding entrepreneurs who wish to start their enterprises or have some novel or great ideas to take it forward to convert them into minimum viable products or technologies in vegetable science field can come and take advantage of this Centre situated in SKUAST K main campus Shalimar.
The authors are faculty at SKUAST-K
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