Source : https://currentaffairs.adda247.com/naga-cucumber-from-nagaland-gets-geographical-identification-tag/
History and Background
One of the most significant crops in the Northeast is the cucumber. Nagaland ranks third in output of this fruit and has the fifth-highest area under cultivation. Cucumbers can range in length and weight, and they can be smooth or warty, yellow or green. Compared to cucumbers found in other regions of India, Naga cucumbers are different in flavour, shape, and size. Entsu Mastu (reddish and lovely), Ngarep (reddish with a thick round), Tongten Mastu (larger in size), and Mastu (often found) are a few of the local variants. They can be broadly divided into two categories: closed and hollow.
The latest product to get GI Tag from Nagaland is the Naga cucumber. The North Eastern Regional Agricultural Marketing Corporation Limited (NERAMAC) filed the application for the product’s GI Tag on 10th December 2018 and it was certified on 14th September 2021.
Features
- The sweet-tasting variety is high in potassium and moisture and ideal for hydrating
- Unique green colour
- Low in calories
Cultivation
The Nagaland sweet cucumber is grown organically. This cash crop is produced alongside paddy as a Kharif crop from April to May. The Mokokchung district’s off-season production of Nagaland sweet cucumbers have recently garnered popularity among both farmers and consumers. The Konyak tribe has even developed a technique for year-round cucumber cultivation.
Starting in February and continuing through the end of April, the seeds are sowed during a full moon, a new moon, or at the end of the month. All aspects of farming are organic. During the second harvest, seeds are removed from healthy fruits to be stored for later sowing. The extracted seeds can be kept for roughly two years, but according to the locals, keeping the extracted seeds for six to seven months will yield the optimum results. Harvesting commences as soon as the seeds reach maturity.
Uses
Cucumber has historically been used medicinally by indigenous peoples to treat conditions like diabetes, headaches, jaundice, and constipation as well as to boost the immune system.
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