SIRUMALAIPPAZHAM
It is a matterof
some confusion in using the term as “Siru” malaippazham or as
“Sirumalai” pazham. Well, the second
version is more apt as it refers to the place of production of the variety of
banana –the malaippazham. Sirumalai is a small mountain known for cultivation
of a variety of agricultural produce.One such is the product “malaippazham”.
By around 1973 or
so the variety of banana from Sirumalai suffered a viral attack making the
crown of the plant shrink into a bunch named ‘Bunchy top’ of banana. It had a
devasting effect and farmers –the traditional cultivators had no clues to
arrest the spread of bunchy top. So to say, the crop was on the verge of
extinction. At last the authorities stepped in and completely burnt down all
plants of this variety and issued strict guide lines [rather orders] to stop
cultuivation of ‘malai vazhai’-the hill banana for at least 10 consecutive
years to wipe out any scope of viral resurgence. Now the crop is back literally from the
oblivion and fruits are available in retail market. [Scientifically, the crop
is placed under Genome AAB under the pome group]
Basically it is
a ‘rain-fed’ crop that thrives well at altitudes 2500-3000 ft and understably
it got tagged as “Sirumalaippazham” its abode being Sirumalai a small hill near
Dindigul on the eastern ghats; its cousin ‘viruppakshi’ variety is grows on the
lower slopes of Palani mountain range of the Western ghats. Such hill slope
crops donot need extensive watering; instead they flourish on slopes where
water drains after moistening the soil. Also the plant is a shade lover and
grows well in mountain slopes, under tree shades.Under these geographic
conditions, the fruits attain the aroma and taste exclusive to them and
standard apart from description of any banana.
These features came in handy for marginal farmers to make a living by
marketing them along with low-range cultivars of coffee. Some growers also
cultivate this banana as intercrop among timber yielding tree varieties/ fruit
trees or pepper. Such is the adptability of the crop to different conditions
provided-- hill slope and moderate temperatures are characteristic of the
area.
Sirumalai banana
takes about 15 months to fruition in the first cycle and thereafter harvests
can be made [from derivatives] in 8 months. In all, the crop needs a rain fall 1400-1500 mm
spread over a span of three months. These conditions are satisfied in Sirumalai
area and thus ideal for this banana variety.
Interesting
qualities of this variety are useful for humans asa source of natural potassium
useful in treating nerve disorders. The ripe fruit is an effective laxative in
maintaining health. Even more advantageous is the long shelf life typical to this variety which stays stable
through a span of 10 days even if fully grown.Basically the fruitskin is thick
fleshy protecting the edible portion. Curiously even if the skin turns dark,
the edible part stays intact gaining sugary taste. The ability of the pulp to stay
intact is due to its low moisture content preventing its ready or early
spoilage. This bana variety of Sirumalai won its GEOGRAPHIC INDEX in 2008
When I was in Madurai doing PGcourse I use to buy malaipazham on the platform of Dindigul road at the cost of 25 paise for a fruit. Now though available in some shops the original fruit has lost its quality. Even in size it is now perumalaipazham only. The cost of it is Rs 10/fruit.
ReplyDeleteWhen I visited Sirumalai I am told that they don’t cultivate Sirumalaipazham in that area . This variety is cultivated only in Thandikudi and nearby area of Kodaikanal hills. Because of size only this variety was named Siru malaipazham.
K.Venkataraman