ARVI (Colocasia esculenta) PRODUCTION AND POST HARVEST MANAGEMENT FOR VALUE ADDITION AND INCOME GENERATION

Arabi /Arvi / Ghuinyan/ Taro (Colocasia esculenta ) is a plant cultivated for its sweet-flavored tuber. The tuber, fresh leaves and stem are consumed in many ways by thorough cooking.

1. ARVI (Colocasia esculenta) PRODUCTION AND POST HARVEST
MANAGEMENT FOR VALUE ADDITION AND INCOME GENERATION

Dr Jai Singh (ARS)
M. Tech Ph D IIT KGP
Retd Director ICAR – CIPHET
Mob: [phone], E-Mail: [email protected]

INTRODUCTION
Arabi /Arvi / Ghuinyan/ Taro (Colocasia esculenta ) is a plant cultivated for its sweet-
flavored tuber. The tuber, fresh leaves and stem are consumed in many ways by
thorough cooking. They can be eaten boiled, fried, baked, roasted, pounded into a
paste or prepared as flour, chips, porridge or pottage. The leaves and petioles are used
as green vegetables. It is grown in a wide range of soils having good organic matter.
Stony or rocky soils are avoided. Well-drained loamy soil with 5.5 to 7 pH range is most
ideal soil. it is grown in Uttar Pradesh, Bihar, Punjab, West Bengal, Assam, Orissa,
Andhra Pradesh, Tamil Nadu and Himachal Pradesh as a Kharif crop.Taro root known
as Arbi, Arvi(Hindi), Arukudya(Marathi) Chembu(Malayalam), Saru(Odisha),
Kizhangu(Kizhangu), ChemaDumpa/ChemaGadda (Telugu), Kesu/KesuvinaGadde
(Kannada).

The varieties grown in different parts of India are: Satamukhi, Panchamukhi, Kadma,
Muktakeshi, Jhankhri Kakakachu, Sree rashmi, Sree Pallavi, Safed Gauriya, , NDC 1,
NDC2, NDC3, etc.

Colocasia is propagated vegetatively by small cormels and harvested when leaves
begin to turn yellow and corms start to push out of the soil. Mini-sett technology has
also been developed for its multiplication. Mother corms are detached from healthy
plants at harvest. The selected mother corms are first cut into cylindrical pieces and
then cut horizontally into mini-setts of about 10 g weight. The mini-setts are then directly
planted in the field on mounds. Planting methods are: pit, mounds, ridge and furrow
depending on the soil type.

Sowing and Seed Rate:
Healthy, disease free and injury-free uniform sized tubers are selected and stored in a
cool place at least for 3 months before planting. About 750-1000 kg medium sized
corms are required to plant one hectare. The corms are sown 5 to 10 cm deep by
keeping 60 x 45cm or 45 x 30 cm distance from row – to – row and 45 cm from plant –
to – plant. Sowing can be done on flat field or on ridges / furrows/ pits. Optimum
spacing varies for different agroclimatic conditions. In Punjab 45x30 cm or 60x20 cm, in
Kerala 60x45 cm and in Uttar Pradesh 60x20 cm have been found to be optimum.
Manures and Fertilizers:

2. Arbi requires 10-15 tonnes farmyard manure , 80 kg Nitrogen, 60 kg P2O5 and 60 kg
of K2O / ha . Half N whole of P and K to be added at the time of sowing, remaining half
N to be applied after 35-45 days.

Harvesting and Post Harvest Management:
The crop becomes ready for harvesting 120-150 days after planting when the leaves
start becoming yellow, which is the sign of maturity. Corms can be lifted by hand or dug
by spade. The mother corms and side tubers (cormels) are separated and cleaned and
packaged in jute bags or baskets and not in air tight bags.
Curing:
After washing and removing soil and diseases tissues corms need to be cured. Curing
is the simplest and most effective ways to reduce water loss and decay during
postharvest storage. Curing refers to the process of wound healing with the
development and suberization of new epidermal tissue called wound periderm. The type
of wound also affects periderm formation: abrasions result in the formation of deep,
irregular periderm, cuts result in a thin periderm, and compressions and impacts may
entirely prevent periderm formation.
Storage of Seed Material
The secondary corms separated from the primary ones are used for seed purpose.
These are stored at cool and dry place or in pits made by digging soil to avoid rotting.
Plant Protection
Apply organic Plant protectants as per scientific recommendations.

Health Benefits:
 Reduces cholesterol level.
 Aids in weight loss.
 Helps control blood pressure.
 Helps the development of the fetal brain and nervous system.
 Helps prevent anaemia.
 Helps reduce wrinkly skin.
 Helps Increase sperm production.
INDUSTRIAL PRODUCTS FROM ARVI :
Wide range of chemical compounds have been isolated such as - flavanoids, β-
sitosterol, steroids, etc. Various parts of C. esculenta are used traditionally to treat
number of diseases. Plant extracts have been found to possess various
pharmacological activities. The leaves have antihelminthic, anti-diabetic and anti-
inflammatory actions.
Arvi ke Patte /Taro Leaves / Colocasia leaves Cooking:

3. Place leaves in a large saucepan of boiling water and cook on a medium heat for 10-15
minutes. Simmer boiled leaves boil further 10-15 minutes, or until the taro leaves are
tender to the taste.
Arvi Production and Post Harvest Management :

Ghuinyan / Arvi / Arbi /
Taro Root /


Arvi leaves

Arvi crop

Deep plowing for arvi
planting


Field ready for arvi
planting

Flat bed planting of
arvi 45 cm row to
row and 40 cm plant
to plant, 10 cm deep

Ridge planting 60 x
45cm or 45 x 30 cm and
10 cm deep

Arvi sprouted corms
for planting

Arvi cut tubers for seed

Arvi secondary
corms / tubers for
planting

Make the soil porus and
fertile by manure

Planting Arvi like
potatoes on flat bed

Pit planting method for
Arvi

Plant sprouted Arvi
tuber in pits

Arvi growing in pits


Arvi cultivation in
furrows (60 cm c/c)
put seed 10 cm deep
60 – 65 cm apart

4. Raised bed planting of
Arvi 10 cm deep, 60 – 65
cm apart.

Crop ready to
harvest yelowish
leaves

Manual harvesting

Harvested roots

mother corms and side
tubers (cormels)

Mechanical digging
by cassava digger

Mechanical digging by
potato digger

Arvi with fibrous
roots

Arvi washer and root
clearing

Arvi Curing

Arvi packaging

Arvi packaging in
jute bags

Arvi /Arbi / Taro Leaves Food Products: Pator, Patra, Curry, Pakora,
Rourou, Rolls, Bhaji, Raita, Alu vadi, Arbi Jhol, Kofta curry, Cutlet, Muthia,
etc.

Arvi Leaves


Rolls (Patharvodo)


Arvi leaves roll
Chutney

5. Arvi Stalk / Stem / Danthal Food Products: Sabji, Mukhi Kachu,
Kayirasa, Chips, Vegan, Curry, Soup, Chutney, Sambar, Paratha, Paneer
pizza and so on

Arvi Danthal / Stem

Peeled and cut stems


Mukhi Kachu

Stem curry

ARVI FOOD PRODUCTS


Chips

Finger chips

Dried arvi

Roasted arvi

Aluch vadi

Arvi wardha

Arvi Flu Powder

Arvi flaks namkeen

Arvi Kofte

Arvi Barphi

Arvi parantha

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