The Hindu : Tamil Nadu News : Cultivating the `kazhchakkula'

Online edition of India's National Newspaper
Thursday, Sep 15, 2005

Tamil Nadu

Tamil Nadu

Cultivating the `kazhchakkula'

`Nendrappazham' (the `Nendran' variety of Banana fruit) is an important ingredient of the Onam feast. Along with the different varieties of chips, the mixture of Pazhamnurukku (pieces of steamed banana) and fried `Pappadam' is a much-cherished breakfast dish during the Onam season in North Kerala.

No wonder the price of banana sky-rockets during the Onam season and its cultivation is seen as a dependable agricultural activity in the State.

Offering a `Kazhchakkula' (banana bunch) as a gift to others is a practice that is probably prevailing in many parts of the State. But cultivation of `Kazhchakkula' as a special variety is confined to Thrissur, that too in limited areas like Kaipparambu and Puthur.

`Kazhchakkula' variety of banana is very sweet and has a unique texture, colour and appearance, and its price is much higher than the ordinary type of banana. While an ordinary bunch may cost about Rs. 350 or to Rs. 450 the Kazchakkula is prized at about Rs 1,500 to Rs. 2,000. Cultivation of the `Kahzchakkula' variety of banana is an extremely laborious and demanding task. It has to be tended very delicately at every stage of its growth right from the planting point. Pits for the `Kazhchakkula' variety of banana have to be wider and deeper than the ones for the ordinary variety of Nendran. They must also be spaced adequately. Only organic manure like farmyard manure, green manure leaves and ash are to be used for them.

Normally they are planted towards the end of the Malayalam month of Kanni (the next month after Onam) and they have to looked after very carefully by taking various precautions like removing weeds and extra sprouts, watering, giving support (Oonnu) and watching for pests.

The fruit bunch is given a covering with dry plantain leaves within 22 to 25 days. By then the complete `hands' would be developed. The covering will be removed after some weeks to examine whether any of the `fruit fingers' have been affected. Then it will be given a fresh covering.

Small sheaves of leaves will be placed under each `hand' so that all the fingers will remain erect.

The plant will then be supported from all sides so that it will not get twisted in the wind.

One of the important aspects of `Kazhchakkula' cultivation is that it should not be over-fertilised, says Vazhappilli Lonappan whose family has been traditionally engaged in this sector. They must be given only the required amount of manure, or else it will lead to sprouting of white leaves. When white leaves appear on a plant then you can be sure its fruit cannot be `Kazchakkula', he said.

When ripe the fingers of `Kazchakkula' will shine like red silk and it will have a vigorous look. Mostly none of them will fall down even in an advanced stage of ripening.

Even though `Kazhchakkula' cultivation was a coveted vocation once among the farmers of Kaipparambu and neighbouring areas now hardly a handful of them remain in the field, because of the strain involved. This `endangered' traditional farming activity can be salvaged only with official support and help from farmers cooperative societies.

T. Ramavarman

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