BOJO-ASSIGNMENT (1).pptx

cultivation practices of bojho

1. TRIBHUVAN UNIVERSITY INSTITUTE OF AGRICULTURE AND ANIMAL SCIENCE ASSIGNMENT ON “ ACROMUS CALAMUS” SUBMITTED BY: Bijay Yadav , roll no Rabina Adhikari , roll no 27 Sumona Khanal , roll no 36 SUBMITTED TO: Jeevan Upreti

2. ACROMUS CALAMUS(BOJO PLANT) English Name - Sweet Flag , sway or muskrat root Scientific Name – Acromus Calamus L. It is a tall wetland monocot of the family  Acoraceae , in the genus  Acorus . Botanical Description Kingdom: Plantae Order: Acorales Family: Acoraceae Genus: Acorus Species: A.  calamus

3. Description It is a herbaceous perennial with aromatic rhizomes, 30-100 cm tall. It consists of tufts of basal leaves that rise from a spreading rhizome, flat, linear, distinct midrib, wavy margin, spathe elongated similar in shape to the leaves: flowers small, bisexual, yellowish, condensed on a cylindrical spadix: fruit berry. Flowering : April to June Fruiting : June to July

4. ORIGIN AND DISTRIBUTION Native to South - East Asia. (India), North America and Europe India, Russia, Europe, Japan, China, Poland, Pakistan, Rumania, Bosnia, Turkey, Nepal. Its Habitats include edges of small lakes, ponds and rivers, marshes, swamps, and other wetlands. Biological source: The dried rhizomes of the plant are used. It contains not less than 1.5% of volatile oil.

5. Habitat: marshy land, on the bank of river and ponds, edges of swamps, moist places. Uses: Despite safety concerns, calamus is used for gastrointestinal (GI) problems including ulcers, inflammation of the stomach lining (gastritis), intestinal gas (flatulence), upset stomach and loss of appetite (anorexia).

6. Some people chew calamus to remove the smell of tobacco, as a stimulant, to increase their sense of well-being, and as a hallucinogen. Some people apply calamus directly to the skin to treat certain skin diseases. In foods, calamus is used as a spice. Calamus is also used as a calming medicine (sedative), to induce sweating, and to treat rheumatoid arthritis and stroke.

7. Rhizome: It is aromatic, up to 2.5 cm thick, purplish-brown to light brown externally and white internally. Leaves: Leaves are thick, erect and are very similar in appearance to the iris but edges are crimped. Flower: The flower is very rarely grown in this plant if grown than it is 3-8 cm long, cylindrical in shape, greenish brown in color and coverd with multitude of rounded spikes. Root: It consists of long creeping roots which spread out below the surface of the soil. Fruit: It is small and berry like c- diglucoside : chemical constituents vary in ecotypes and containing few seeds.

8. Activity Active compound or extract Anti fungal Essential oil, beta- asarone Anti bacterial Essential oil, alpha- asarone , beta- asarone Anti-inflammatory Leaf extract, ethanolic extract Anti oxidative Ethanolic extract, ethyl acetate and methanolic extract

9. CULTIVATION AND COLLECTION Bojho is propagated through rhizomes. Rhizomes obtained from earlier plants are kept preserved in the soi and constantly kept in moist. After emergence the rhizomes are cut into small pieces and are planted. Sprouted rhizomes pieces are planted at a spacing of 30*30 cm and depth of 4 cm in the month of July-August. The best time for planting is the second fortnight of June. Around 1,11,000 plants can be planted per ha.

10. As the plant growth rate is very fast the sprouts are visible on the second day of planting. After 6-8 months, in December, the lower leaves turn yellow and dry indicating their maturity. The field should be partially dried only leaving sufficient moisture for uprooting the plant. In case of large scale cultivation rhizomes may be removed by passing the plough.

11. Harvesting Plant starts yielding by 6-8 months after sowing. Harvesting is done when the lower leaves dry and turns yellow in color as it indicates its maturity. Before harvesting the field should be partially dried so that digging will be easier. Post harvest After harvesting, cleaning is done. After cleaning rhizomes are cut unto 5-7.5 cm of size. Then rhizomes are air dried and are beaten and rubbed.

12. Then rhizomes are air dried and are beaten and rubbed. The rubbing is done 2-3 times. After rubbing, packing is done for transportation. The useful products are made by processing such as extract, oil, powder etc.