The rise of the fruit that tastes like custard
Summary
Custard apple farming is growing in parts of India due to the fruit’s ability to withstand dry conditions and increasing demand. Farmers and scientists have developed new varieties that last longer, have more edible flesh, and are easier to sell, creating new business and export opportunities.Key Facts
- Custard apple trees can survive with little water, making them suitable for dry areas like Kolar in southern India.
- Ashoka Shivareddy revived his family farm in 2018, growing custard apples using scientific methods and producing around 25 tonnes recently.
- Traditional custard apple varieties have short shelf life and many seeds, limiting their market appeal.
- Scientists at the Indian Institute of Horticulture Research developed a hybrid called Arka Sahan with longer shelf life and more pulp.
- The hybrid increases the usable fruit from 30% to about 70%, doubling farmers’ effective yield without extra land.
- Researchers are working on ways to keep the custard apple pulp from turning brown quickly after extraction to boost processed food uses.
- Maharashtra produces about one-third of India’s custard apples, and farmer Navnath Malhari Kaspate created the high-yield variety NMK-01.
- NMK-01 has helped expand exports of custard apples to Gulf countries and Europe for the first time at a large scale.
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