Pongamia oil cake


Nano cure Pongamia oil cake

Pongamia cake is a good fertilizer and has good soil binding capacity .

It also helps to some extend in controlling soil insects and nematodes.

Role in organic farming

• Pongamia cake is an excellent bio fertilizer widely used in organic farming,

it can be applied for all vegetable crops like Tomato, Chilly, Brinjal.

• As pongamia cake is a natural source of nitrogen, it reduces cultivation cost.

It gives various plant nutrients to crops. And also it protects crop from the insects, soil born

pathogens,namatodes and bacteria.

Ratio of Pongamia cake

Pongamia cake consists of

4.2% of nitrogen

0.9% of phosphate

2.0% of potash.

50-60 kg of pongamia cake is recommended for one acre.

Pongamia leaves are used in paddy, sugarcane, arecanut, coffee estates as a green manure.

Pongamia leaves possesing high percentage of nitrogen.

Key words:

Pongamia cake

Pongamia cake pellets

Natural pesticide

Bio pesticide

Organic fertilizer

Bio fertilizer

Green manure

Organic farming

Natural oil cake

Bio gas feeds

Tamarind seeds

Uses of tamarind seeds;

Seeds are eaten roasted or boiled. Pounded seeds are used as cattle feed.

Processed seed powder is used in the confectionary industry for manufacture

of chocolates.

The kernels contain a polysaccharide having very good sizing properties,

and are extensively employed as a source of a sizing powder in cotton and

jute industries; the isolated polysaccharide is also useful in food and other

industries .

it also yields a valuable timber which is hard and difficult to work. It is good

fuel wood of high calorific value

Culinary uses of tamarind pulp:

Almost every part of it finds some use, but the most useful is the fruit. The

later contains a sweetish, acidic pulp, the tamarind of commerce, which is

widely used for souring curries, sauces, chutneys and certain beverages. .

It is an important condiment. Pulp is mixed with sugar and made into

tamarind balls (sweetmeat). It is used for seasoning other food. A refreshing

acid drink and syrup are also made. Tamarind pulp is also exported to Europe

and America for preparing chutney and meat sauces.

Medicinal uses

It is also much employed in medicine. Leaves boiled with gingelly oil is

applied to relieve swelling caused by sprains/fractures and also to relieve

pain. It is believed that continuous use of tamarind in daily food reduces the

chances of stone formation in urinary system of human beings.

Storage of tamarind pulp

Under ordinary conditions, the pulp remains good for about a year provided it

is kept in dry condition. Due to high humidity it sweats. Pulp is also salted (10

percent salt) and trodden into mass made into balls for marketing.

The processed Tamarind is stored in Air conditioned room in order to retain

the colour and thus preventing it from getting a black shade.