Author(s):

K Shiny Israel, Dr. C Murthy, Dr. BL Patil and Dr. RM Hosamani

Abstract: Tamarind (Tamarindus indica L.) is an economically important fruit/spice of India. It is also termed as “Indian Date” from the date like appearance of dried pulp. The preservation of tamarind and processing of value added products in the effective way and to preserve the contents of fruits. If the long period of tamarind were storage it becomes a problem and many physicochemical changes (Kakade, 2004). In this perspective an analysis has been made to know the cost incurred on value addition of tamarind pickle, tamarind sauce and tamarind rasam paste in processing units. These products were analyzed through collection of primary data. The tamarind production is relatively greater size in India. As stated by the spice board of India, the tamarind area was 74.20 (000’ ha), production was 309.44 (000’ MT) and the productivity was 4.0 (MT/ha) in 2017-18. About 258.70 (000’MT) to 272.85 (000’MT) of tamarind is allotted for value addition products to processed and lot of labor is engaged in this processing in India. Even though, traditional processing is widespread, its commercial uses are unknown and underdeveloped. The study was used to analyze the financial feasibility of tamarind processing units in study area. Results showed that processing of one quintal of tamarind dried process for three products like tamarind pickle (131 kg), tamarind sauce (242.90 kg) and tamarind rasam paste (185.20 kg). Tamarind pickle, tamarind sauce and tamarind rasam paste of value addition cost was 15,421, 27,921.40 and 24,206.75 respectively. The total processing cost of tamarind pickle, tamarind sauce and tamarind rasam paste was 12,478, 14,453.00 and 14,453.00 respectively. The tamarind pickles of marketing efficiency ratio were 1.23, tamarind sauce was 1.04 and tamarind rasam paste was 1.17.

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