PRODUCTION TECHNOLOGY OF KAFAL

INTRODUCTION:
 Kafal is an important indigenous crop of the Himalayan region.
 It is a popular, potentially income-generating wild edible tree species.
 Almost all the parts of the tree are used for different purposes.
 The fruit is eaten as raw and can be used for the preparation of several value-added
products.
 It is widely used in folk medicine to treat several ailments.

CLASSIFICATION:
 Taxonomic classification of Kafal is:
 Kingdom : Plantae,
 Phylum : Tracheophyta,
 Class : Magnoliopsida,
 Order : Fagales,
 Family : Myricaceae,
 Genus : Morella
 Species : esculenta.

ADOPTION AND GENERAL ACCOUNT:

Data on its cultivation area, total production, and productivity is limited due to its status as a
non-cultivated, forest-grown species.

IMPORTANCE AND USES:

 It has both cultural and medicinal significance, and its uses extend to food, traditional
medicine, and even forestry.
 Here are some key points on its importance and uses:

[Link] Use:
 Kafal is a small, round fruit with a sweet and tangy taste. It's often consumed fresh and is
considered a delicacy in the regions where it grows.
 The fruit is also used to make jams, juices, and sometimes pickles. Its tartness makes it a
flavorful addition to recipes.

2. Medicinal Properties:

 Kafal has been traditionally used in folk medicine. The fruit, leaves, and bark of the tree
are believed to have various therapeutic properties.
 The fruit is often used to treat digestive issues like diarrhea, dysentery, and stomach
infections. It is also considered a natural remedy for fever and inflammation.
 The leaves of the Kafal tree are believed to have antimicrobial properties and are
sometimes used in the preparation of herbal remedies.

[Link] Value:

 Kafal is rich in antioxidants, vitamins, and minerals, making it beneficial for boosting
immunity and improving skin health.
 The fruit also contains vitamin C, which is essential for collagen formation and overall
immune system function.

[Link] and Timber:

 The wood of the Kafal tree is durable and is used in local construction, including making
furniture and tools.

NUTRITIONAL VALUE:
 Myrica esculenta fruits has
 TSS (5.7-6.5 %)
 acidity (2.5-4.8 %)
 vit. C (17.6-28.2 mg/100 mL pulp)
 reducing sugar (1.0-3.5 %) and
 total sugar (3-7.7l %).

OCCURRENCE AND DISTRIBUTION:

 It is native to India and is found in Himachal Pradesh, Uttrakhand and north eastern
region including Assam Arunachal Pradesh, Sikkim, Manipur, Uttranchal and Khasi,
Jaintia, Naga and Lushai hills of Meghalaya in between 900-2100 m above the sea level.
Apart from India, it is also found in Nepal, China, Japan, Pakistan, Singapore, and
Malaya Islands.

SOIL:
 kafal prefers specific conditions for optimal growth. Here are the key soil requirements
for kafal:
 Kafal trees thrive in well-drained, loamy soil. The soil should be slightly acidic to neutral
in pH, ideally ranging from 5.5 to 7.5.
 The soil must be well-drained. Kafal does not tolerate waterlogging, as it can lead to root
rot. The soil should not retain excess water, so good drainage is crucial.
 The soil should be fertile, rich in organic matter, and capable of retaining some moisture.
Regular composting or organic fertilization can improve soil fertility.
 Kafal trees need deep soil for root expansion. Shallow soils or rocky terrains are not ideal
for their growth.
 While kafal prefers moist conditions, it doesn't like overly wet soil. Regular rainfall is
beneficial, but irrigation should be well-managed to avoid stagnant water around the
roots.

CLIMATIC:
 Kafal thrives in specific climatic conditions, particularly in subtropical to temperate
zones.
 Kafal prefers a mild, temperate climate. It grows best in areas with temperatures ranging
from 10°C to 30°C (50°F to 86°F). It is not frost-tolerant, so it requires a warm climate
but can withstand cool temperatures during the winter months.
 Kafal is commonly found in the Himalayan region and other high-altitude areas. It grows
well at elevations ranging from 1,000 meters to 2,400 meters above sea level. Higher
altitudes provide the cool conditions that kafal prefers, along with reduced humidity.
 Kafal requires moderate rainfall throughout the year. The ideal range is about 1,200 to
2,500 mm (47 to 98 inches) annually.
 It thrives in humid environments, especially in areas with mist or cloud cover, which is
common in its native mountainous habitats.
 Kafal grows best in areas with partial to full sunlight. While it can tolerate some shade, it
tends to produce better fruit when it receives adequate sunlight.
 Kafal is sensitive to frost, particularly during the flowering and fruiting seasons. It should
not be exposed to frost, especially in the early spring or late autumn, as this can damage
its growth and fruit yield.

AGRO – PROPOGATION:

PROPAGATION:
 The propagation of Kafal (Myrica esculenta) is typically done through seeds and
vegetative methods, although seed propagation is more commonly practiced. Here's a
breakdown of the different propagation techniques:
 Propagation by Seeds:

 Seed Collection: Seeds of kafal are obtained from the ripe fruits. The fruit is harvested
when it turns red or dark purple. After harvesting, the seeds are removed from the pulp
and washed thoroughly to remove any fruit residue.

 Seed Treatment: The seeds can be treated with scarification (gently rubbing the seed
surface or nicking the seed coat) to improve germination. This is because the seed coat is
hard, which can delay germination. You may also soak the seeds in water for about 12-24
hours before planting to help soften the seed coat.

 Sowing Seeds:

 Sow the seeds in a well-drained seedbed or nursery bed, in loamy soil.

 Seeds should be planted about 2-3 cm deep.
 Keep the seeds in a shaded area with consistent moisture but not overly wet. The seeds
generally germinate within 2 to 3 weeks.
 Once the seedlings have grown large enough and have developed a strong root system,
they can be transplanted to the main field.

 Care for Seedlings:

 Seedlings should be watered regularly, ensuring that the soil remains moist but not
waterlogged.
 They should be protected from strong winds and extreme weather during their initial
stages of growth.

Vegetative Propagation (Through Cuttings):

 Stem Cuttings: Kafal can also be propagated using semi-hardwood or hardwood

cuttings, although this method is less commonly used.

 Select healthy, disease-free branches or stems from a mature plant.

 Cut a piece of the stem about 15-20 cm long with at least 2-3 nodes.
 Dip the cut ends in a rooting hormone (optional but can increase success) and plant the
cuttings in well-drained soil or a potting medium that retains moisture.
 Keep the cuttings in a humid, shaded area with sufficient warmth.
 The cuttings may take 4-6 weeks to root.

 Transplanting: Once the cuttings have rooted and developed a strong root system, they
can be transplanted into the main soil.

GRAFTING:
 While not common, grafting can be used to propagate kafal in some regions. This
technique involves attaching a branch or bud of a desirable variety onto a rootstock from
another kafal tree. It is mainly used for selecting certain fruit-bearing traits or speeding
up the fruiting process.

SPECIES :
[Link] esculenta (Himalayan Kafal): This is the most commonly known species, found in
the Himalayas and producing small, red, edible berries.
2. Myrica cerifera (Bayberry or Wax Myrtle): Found in North America, particularly in
coastal areas, its berries are used to make candles and soaps. While not directly related to the
Himalayan kafal, it shares the same genus.

3. Myrica gale (Sweet Gale): A shrub native to northern Europe, it also belongs to the
Myricaceae family. The aromatic leaves and berries of this species are used in traditional
medicine and for flavoring.

PLANTING:
 Before planting, prepare the soil by loosening it to a depth of about 30–45 cm to allow for
root penetration.
 If the soil is heavy or clayey, mix in organic compost or well-rotted manure to improve
soil texture and fertility.
 If planting multiple trees, space them about 6–8 meters apart to allow enough room for
growth and spread. This will help prevent overcrowding and promote better air
circulation.
 Dig a hole that is approximately 2–3 times the size of the root ball of the seedling or
sapling. The hole should be deep enough to accommodate the roots without bending or
crowding them.

PLANTING THE SEEDLING:

 If you are planting a seedling, gently place it in the center of the hole. Ensure that the
root collar (where the roots meet the stem) is level with or slightly above the soil surface.
 Fill the hole with soil, gently firming it to eliminate air pockets around the roots.
 Water the plant well after planting to help settle the soil around the roots and provide
initial moisture.

IRRIGATION:
 Irrigation is essential for the healthy growth of Kafal, especially during the early stages
of growth. While kafal trees are relatively drought-tolerant once established, they require
consistent moisture during the growing season to thrive and produce fruit.
 In the absence of adequate rainfall, water the newly planted kafal 2–3 times a week in
the summer months. The soil should remain moist but not waterlogged. During the winter
or rainy season, watering can be reduced.
 During prolonged dry periods, kafal trees may require deep watering every 2–3 weeks
depending on the local climate and soil conditions.

TRAINING AND PRUNING:

 Training is a technique used to guide the growth of the tree and shape it in a way that
promotes a strong structure and efficient fruiting.
 When planting kafal, it is essential to encourage a strong central leader (main stem)
during the first few years of growth. A single leader system will ensure the tree has a
dominant trunk and encourages vertical growth.
 As the tree grows, remove any competing shoots or branches that are trying to outgrow
the central leader. This helps the tree direct its energy into a single, strong main trunk.
 Allow lateral branches to develop at about a 45-degree angle from the central leader. You
can gently tie these branches to stakes or supports to help train them to grow in the
desired direction.
 Pruning is the removal of unwanted or dead branches to encourage healthy growth,
improve fruit production, and maintain the tree’s shape.
 Remove Suckers and Water Sprouts: These are the vigorous, weak shoots that grow at
the base or in the interior of the tree. They should be removed regularly to ensure the
tree's energy is directed into the main branches and fruiting areas.
 Prune for Light and Airflow: Kafal trees can become dense, so it’s essential to thin out
the canopy to improve air circulation and sunlight penetration. This helps prevent fungal
diseases and ensures that the tree produces quality fruit.

MANURES AND FERTILIZERS:

 Well-rotted farmyard manure is one of the best organic fertilizers for kafal. It can be
applied annually in the early spring before the growing season starts, especially around
the root zone.
 Young Trees: For trees less than 3 years old, apply 5-10 kg of farmyard manure or
compost per tree annually.
 Mature Trees: For mature trees, you can apply 20-30 kg of farmyard manure or
compost around the root zone annually.
 For mature trees, apply about 100-150 g of urea per tree annually, split into two doses.
 About 50–100 g of phosphorus (e.g., in the form of DAP) per tree is recommended,
especially during the early stages of growth.
 Apply around 100–150 g of potassium fertilizer annually for mature trees.

BOTANY:
 TREE: It is a small to moderate sized, evergreen, dioecious tree, which can reach up to
10 to 15 m height with 80 to 95 cm trunk diameter.
Bark is brownish, rough and vertically wrinkled.
The bark is soft, brittle, rough, vertically wrinkled with greyish dark colour from outside,
and dark brown from inner side with smooth surface.
 LEAVES: Leaves are almost crowded towards the end of branches with pale green lower
surface and dark green upper surface.
Leaves are lanceolate to oblanceolate or obovate with entire or serrate margin, nearly
entire or sharply spinous-serrate, obtuse, coriaceous, glabrous above with resinous dots
beneath.
 FLOWER AND INFLORESCENCE: Trees come to flowering during last week of
October and continue up to December.
Its flowers are white in color and born in clusters. Inflorescence is a catkin; male flower
spikes are reddish, in branched axillary clusters; female flowers in slender spike or
occasionally at the end of male spikes.
Pistillate flowers are very small, sessile, solitary and bracteates with sepals and petals
either absent or not visible.
Staminate flower has 12 stamens, each with a very short filament.
 FRUIT: Tree starts fruiting after 6-8 years and ripening occurs from April to June. Fruit
is globose, succulent, ellipsoid, drupe with hard endocarp, almost the size of cherry,
tubercled, reddish or cheese coloured when ripe with rugose nut.
 Individual fruit weight ranges from 5.1 to 12.6 g, while fruit length and width vary from
2.2 to 3.2 cm and 1.7 to 2.8 cm, respectively.
There is 30 to 40% juice recovery from the fruits.
 SEED: Seeds of kaphal are triangular in shape with astringent taste and their weight
ranges from 0.82 to 2.02 g with dimension of 1.1 to 1.9 cm × 0.8 to 1.4 cm.

FLOWERING:
 Flowering Time: Kafal trees typically start flowering in the spring. The flowering period
usually occurs between March and April depending on the local climate and altitude.

 Flowering Type: Kafal is a dioecious species, meaning that it has separate male and
female trees. Male trees produce catkins (long, pendulous clusters of flowers), while
female trees produce smaller flowers that are typically less conspicuous.

POLLINATION:
Pollination in kafal is mainly carried out by wind, as the flowers are not showy or fragrant
enough to attract pollinators like bees or butterflies. It’s essential to have both male and
female trees in proximity for successful pollination and fruit development.

FRUIT SET:
 Fruit Development: After successful pollination, the flowers develop into small fruits,
which are initially green in color and gradually turn red, purple, or dark maroon as they
ripen. The fruit's ripening period is about 3–4 months.

 Fruit Size and Shape: The fruit of kafal is a berry with a slightly sour or tangy taste
when unripe. Once ripe, the fruit becomes sweet and is typically 1–3 cm in diameter.
The flesh is juicy, and it has a single seed in the center.

HARVESTING:

 Kafal fruits typically ripen in June to July, though this can vary depending on the altitude
and local climate.
 Harvesting: The fruit is harvested when it turns a deep red or purple color, and it is sweet
to taste. The fruits are plucked by hand, as they are fragile and can easily bruise.

YIELD:
 Kafal trees usually start fruiting 4–6 years after being planted from seed, although trees
grown from cuttings may fruit a bit earlier. The trees reach full maturity and their
maximum fruiting potential at around 10–12 years.
 A well-maintained tree may yield 20 to 40 kg (44 to 88 lbs) of fruit in a season.

STORAGE:
 Storage of Kafal (Myrica esculenta) fruits is essential to maintain their quality, taste, and
nutritional value after harvesting. Since kafal fruits are highly perishable, proper storage
methods are crucial to extend their shelf life and ensure they do not spoil quickly.

POST HARVEST MANAGEMENT:

 Remove Damaged Fruits: Immediately remove any damaged, diseased, or overripe
fruits. These can accelerate the decay process and affect the quality of the remaining
fruits.

 Clean the Fruits: Gently clean the fruits to remove dirt or debris, but avoid washing
them in excess, as moisture can cause them to spoil faster. If needed, wipe them with a
clean cloth.

KEY POINTS FOR STORING KAFAL:

 Kafal fruits are highly perishable and should be handled gently during harvest.

 Room temperature storage is fine for short-term use, but refrigeration or freezing
extends freshness.

 For long-term preservation, you can freeze or dry the fruits.

 Preserving in syrup or as jam is a great option for storing kafal for several months.

 Regularly check stored fruits for any signs of spoilage to maintain quality.