Rons Bantwal

Daijiworld Media Network - Mumbai

Mumbai, May 27: Hosanagar taluk of Shivamogga district Sampadhamane, late Nagayya K Shetty’s son, KND Journalists Association Maharashtra’s joint secretary Jayaram N Shetty, an emerging journalist is a successful man in the city. He lived in the city with his brother Sadaram N Shetty in-charge of Shri Chittari Hospitality Services LLP, but the corona lockdown period made this young talent magazine take a break from the hotel industry and now Jayaram Shetty, living in the city dreamed of becoming a watermelon jaggery maker in his hometown.

Farmers in Shivamogga district cultivated thousands of watermelons on a one thousand acre farm. The fruits are rotting there without getting the right price. It breaks the farmers' heart to see their crops and their hard work go in vain; Jayaram Shetty says that he is one of them. Jaggery has been in use since ancient times and has been an integral part of the food culture of Indians. Prepared only from sugarcane, coconut and palm sugarcane jaggery is the most popular. In fact, jaggery is used for therapeutic and pharmaceutical purposes.

Not only is jaggery a natural and healthy sweetener compared to sugar, but its mineralogical benefits are also beneficial to the body. The jaggery is rich in calcium, magnesium, iron, potassium and phosphorus and also contains zinc, copper, thiamin, riboflavin and niacin. Studies show that jaggery contains B vitamins, a certain amount of plant proteins and photochemical and antioxidants. The reality is that many utility beads have many potential benefits, such as cleansing the entire body, especially digestion, prevents anemia, improves immune function, glucose control and weight loss, especially during the winter. Jayaram considered the pros and cons of watermelon jaggery, also the fact that that watermelon grown is not in demand.

The self-grown watermelon has been stored in the Rasahindi home and boiled in koppari which made about ten cans, about 250 kilos. Jaggery yielded only 10% of the three tons of fruit. In addition to producing jaggery pure Ayurveda jaggery is made with remaining juice. There is no waste and tastes the same. This is as sweet and flavorful as sugarcane jaggery.

Being in his hometown during the lockdown, he started a small hotel there, but due to the current lockdown, the hotel remains closed. He said we has about seven employees who are all from Bihar, Uttar Pradesh; if they go back, they will not return. On account of this he brought all these crops and instead of leaving them to rot, he makes a profit by inventing something new and healthy. Jayaram Shetty says that although this organic jaggery is worth at least Rs 275, the watermelon peel and dried seed can also be used for cattle feed. Leftovers can be effectively used as a fertilizer. But it is very sad that the crop has rotted instead of being enjoyed during in this hot weather.

Therefore, the government, the minister of Agriculture and Horticulture, the ministry of Agriculture and the Ministry of Agriculture should consider helping the farmers to sell their crops or to at least sell the products made with those crops. Jayaram Shetty appealed to the Karnataka government to encourage growers to prepare something out of this crop.