Appemidi Mangoes

Appemidi mangoes are a variety of mango grown in the Malnad region of Karnataka, India. They are known for their unique flavor and aroma, which is described as being sweet, tart, and slightly spicy. Appemidi mangoes are also known for their tender flesh and thin skin.

Appemidi mangoes were awarded a Geographical Indication (GI) tag in 2009. The GI tag helps to protect the product from imitation and to promote it to a wider audience.

Appemidi mangoes are a popular ingredient in many Indian dishes, such as pickles, chutneys, and curries. They are also eaten fresh.

The GI tag for Appemidi mangoes is a valuable asset for the farmers and producers of this product. It helps to protect the unique heritage of Appemidi mangoes and to promote it to the world.

Appemidi mangoes are a unique and delicious product that is an important part of the cultural heritage of Karnataka. They are a popular ingredient in many Indian dishes and are known for their unique flavor and aroma.

Cultivation

The cultivation of Appemidi mangoes is a traditional process that has been passed down for generations. The mangoes are grown in the Malnad region of Karnataka, India, which is known for its unique climate and soil conditions.

The traditional method of cultivation of Appemidi mangoes is as follows:

1. Seed selection and preparation: The best quality seeds are selected from the previous year’s crop. The seeds are then soaked in water overnight to soften them.
2. Sowing: The seeds are sown in seedbeds in the month of May or June. The seedbeds are prepared by mixing sand, manure, and soil in equal proportions. The seeds are sown about 1 cm deep and spaced about 2 cm apart.
3. Transplanting: The seedlings are transplanted to the main field in the month of July or August. The seedlings are spaced about 60 cm apart in rows that are spaced about 90 cm apart.
4. Manuring: The plants are manured with organic manure such as cow dung or compost. The manure is applied to the base of the plants in the month of September or October.
5. Irrigation: The plants are irrigated regularly, especially during the hot summer months.
6. Harvesting: The mangoes are harvested in the month of April or May. The mangoes are hand-picked and sun-dried.
7. Drying: The mangoes are sun-dried for about 7-10 days, or until they are completely dry.
8. Sorting and grading: The dried mangoes are sorted and graded based on their size and quality.

Did you know?

1. Popular ingredient: Appemidi mangoes are a popular ingredient in many Indian dishes, such as pickles, chutneys, and curries. They are also eaten fresh.
2. Health benefits: Appemidi mangoes are a good source of vitamins and minerals, including vitamin C, potassium, and folate. They are also low in calories and fat.
3. Name: The name “Appemidi” comes from the Kannada words “appe” (mango) and “midi” (sweet).
4. Harvesting: Appemidi mangoes are hand-picked and sun-dried.
5. Consumption: Appemidi mangoes can be eaten fresh, used in dishes, or made into preserves.

History

The history of Appemidi mangoes can be traced back to the centuries-old mango groves of the Malnad region of Karnataka, India. The region is known for its unique climate and soil conditions, which are ideal for growing mangoes.

Appemidi mangoes are said to have been first cultivated by the local people over a thousand years ago. The mangoes were prized for their unique flavor and aroma, and they quickly became a popular delicacy in the region.

Over the centuries, Appemidi mangoes have become an important part of the Malnad region’s culture and economy. The mangoes are grown by small-scale farmers and sold in local markets. They are also exported to other parts of India and the world.

• Appemidi mangoes are said to have been first cultivated by the Kadamba dynasty, which ruled over the region from the 4th to the 14th centuries.
• The mangoes were also prized by the Vijayanagara Empire, which ruled over the region from the 14th to the 17th centuries.
• The British introduced commercial mango cultivation to the region in the 19th century. However, Appemidi mangoes remained a popular local variety.
• In the 20th century, Appemidi mangoes began to be exported to other parts of India and the world.
• In 2009, Appemidi mangoes were awarded a Geographical Indication (GI) tag.

Appemidi mangoes are a unique and delicious product that is an important part of the cultural heritage of Karnataka. They are a testament to the region’s rich agricultural history.

References

1. https://www.thehindubusinessline.com/economy/agri-business/exports-can-boost-gi-tagged-pickling-mango-appemidi-growers-income/article66733505.ece
2. https://sahasa.in/2021/06/22/appemidi-mango/
3. https://www.deccanherald.com/india/karnataka/appemidi-uttara-kannadas-pride-2327120
4. https://agriexchange.apeda.gov.in/news/NewsSearch.aspx?newsid=49952