Prof (Dr) R D Gupta
Harad (Terminalia chebula Retz) is a well known species of sub-Himalayan or Shivalik region and grows upto an elevation of 1500 m above mean sea level. It also abounds in the deciduous forest of Peninsular India. It is an important associate in dry deciduous forests of Shivaliks, Kandi belt of Jammu (J&K) State), Himachal Pradesh and Uttaranchal as well as Punjab and Haryana. In Jammu region, it grows in areas of Jammu, Udhampur, Kathua and Rajouri districts upto 1000 mt. In Himachal Pradesh, it grows gregariously form on poor rocky sites upto 1050 m either pure or with Pinus roxburghii in Kangra and Hamirpur districts. Whereas, in sporadic form, Harad is found in Bilaspur, Nahan and Nalagarh areas. Harad is known to have laxative or purgative properties. Besides this, ‘Harad’ possesses anti-amoebic, anti-tumour and cardiotonic properties. It has proved useful in diabetes and arrests the activity of HIV virus. “Harad” is a component of famous Ayurvedic preparation – “Triphala”, and fruits are also used for drying cotton, wool and leather, and for tanning purpose.
Medicinal Values: The fruit is well known for its medicinal value as laxative, astringent as treatment for chronic stomach ulcers. It is main constituents of “Triphala” which is known for stomach disorders. Finally, powdered fruit is used as denitrifice in toothache, and considered useful in curing gum bleeding and ulceration. The fruit paste is used in burns and fruit extract as wash in watering eyes and also in asthama. The main quality is to regulate the functioning of the body. The dried “Harad” fruits are being exported in the form of preservative (murbha), preserved in honey or sugar syrup, since, it regulates body functioning. It is also found useful in diabetics especially to pregnant and nursing mothers. It arrests the activities of HIV virus and is used as one of the ingredient in formulations against AIDS.
Fruit of the “Harad” is the best source of tannin for tanning leather, and for dying cotton and wool. The fruits are extensively used as auxiliaries with other dye stuff. In combination with iron salts it gives black dyes and with alum yellow dyes. About 30 per cent requirements of tanning industry is met from the fruit of this species. It is remarkable to note that collection and processing of “Harad” fruit is a thriving business and has developed into a cottage industry in many areas of Jammu Shivaliks.
Botanical Description: “Harad” is a moderate to large sized deciduous tree, attaining a height of 15 to 24 m and a girth of 1.5 to 2.5 m. The girth of tree named ‘Raja Reed’ near a village Muthwar in Jammu as 3.44 m at breast height. It has a cylindrical bole of 4 to 9 m with round crown, spreading branches and a short trunk. Its bark is dark brown, often longitudinally fissured, exfoliating woody scales. Leaves are elliptic or ovate in shape, 8.16 cm in length and 4.8 cm wide. They become silky and shining and almost glabrous when mature. Flowers are bisexual yellowish white in colour with terminal panicle spikes. Fruits drupe, ovoid from narrow base, usually 2.5 to 3.5 cm long, 5-ribbed on drying. Wood of the tree is very hard, fairly durable and is used for agricultural implements and other purposes. The tree is, however, important mainly on account of its fruit, which is the best of commercial myrobolans used for tanning in the Indian sub-continent.
Climatic Requirement: The tree shows fairly a wide adaptation to climate. Under natural conditions, it grows in localities with maximum and minimum temperatures from 37 to 48 degree and 1 to 15 degree respectively. Harad is an important species of the forests of Jammu, Himachal Pradesh, Punjab, Haryana and Uttarakhand Shivalik. It can withstand dry conditions prevailing in Kandi belts, where it is contributing a lot to the economic well being for the people by providing an additional income to the poor villagers ensures livelihood to the poor villagers.
Soil Requirement: Harad can be found on a variety of geological and soil formations. In Shivaliks, including Kandi belt, it grows on boulders and conglomerates having a thin soil layer. It grows on clay and sandy soils also. However, the best growth of the ‘Harad’ can be found on loamy sand, sandy loam and loam soils. Plantation can be established through raised seedlings nursery during July-August. Generally, 1-2 years old plants with a ball of earth are planted for their better survival. Seed sowing in the nursery is done in the months of June or July. The fruit stones are sown after removing the hardened fleshy covering. Removal of hardened fleshy covering can be done by soaking the fruit stones in cold water for 24 hours followed by stratification in cow dung for about 5 weeks. Optimum spacing in nursery is 15 x 15 cm. Germination starts within 15 days after sowing the seeds and takes about 90 days to complete, with 60 per cent germination. The seedlings become ready for out planting after 1 or 2 years. The seedlings are raised in nursery with clay-loam or sandy loam soils.
The bud grafting technique has been proved successful, especially in “Raja Harad” species. For this purpose, bud material can be had from the superior tree grown in the nursery for further experimentation and multiplication. Vegetative propagation is the only alternative to achieve the twin objectives of quality yield and germplasm conservation. The plus trees of Terminalia chebula can be multiplied through vegetative propagation and seed orchards can be established for producing genetically improved seed. Harvesting of fruits is done when they become ripe i.e., when their colour turns yellowish or reddish. Generally, the harvesting starts from middle of October to middle of November and continues upto end of December depending upon the climate. In cooler climate, the ripening of the “Harad” fruits can be prolonged upto March and they begin to fall soon after ripening. After harvesting, fruits are spread for sun drying in open.
Following steps are involved in processing of the fruits:
i) Sun drying: The harvested fruit are sun dried for 3 to 4 days to reduce the moisture content and to dry them.
ii) Grading: The fruits are graded according to their size. viz., small, medium and large.
iii) Roasting: The fruits are roasted in an iron pan (Karahi) having sand. The pan is kept over a “bhati”, heated by burning firewood or brushwood. A wooden spatula is used to stir the fruits constantly in the pan while roasting process is going on. A sieve is used to separate the roasted fruits from the hot sand once they are sufficiently roasted. This stage is determined by change in colour of the fruit to golden brown. It usually takes 15 to 20 minutes to get roasted to the desired extent.
iv) Pressing with a gunny bag: The hot roasted fruits are pressed by hand with gunny bags. This helps in filling any holes on the surface of fruit and to provide a typical luster and strength to the fruit.
v) Spreading under shade inside the house and storage: The roasted and processed fruits are spread on the floor in the rooms within the houses for 5 to 7 days, and, thereafter stored in gunny bags.
(The author is Ex-Associate Dean cum Chief Scientist
(KVK) SKUAST-J).