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We are inviting you to join us for the complete journey of Kokum from Tree to Jar from May 4-8th 2019. We’ll gather at the Angadibail forest house to experience harvesting, drying, preservation, and kokum inspired recipes. We’ll even try our hand making kokum butter using traditional methods. We’ll also fill the weekend with music, folktales, folk dance, learning local crafts from forest artisans. For registration and more details e-mail us at email@example.com. Last date for registration: 25th April 2019 | https://www.natgeotraveller.in/harvesting-kokum-and-life-lessons-with-karnatakas-ancient-tribes/
Photos and invitation courtesy Dr. Savita Uday © 2019 | budafolklore.weebly.com
[…] Kokum is a native fruit to the western coastal regions of southern India. In Kannada it’s called Murugalu. You rarely find it grown or used in cuisine beyond this area. Also know as garcinia indica, the Kokum tree bears hundreds of fruits during the summer. The fruit is green when tender and ripens to a red-purple color, at which point its plucked. Fresh fruit is usually reserved for juice while most of what is plucked will be dried. For drying, the skin and seeds of the Kokum are seperated and traditionally sun-dried. The seeds are used to make Kokum butter . As a well know counteractive to heat, Kokum is often used as a coolant.
The medicinal benefits of Kokum are wide ranging. Many of its benefits, when consumed, come from antioxidant properties. But it is known to reduce cholesterol, promote weight loss, reduce constipation, relieve pain from anal piles/fissures, improve working of the liver, reduce fever and burning sensations in the body, fight infections and cleanse the blood. Additionally it is used in some Ayurvedic medicines in infusions for skin ailments as well as providing relief from sunstroke and thirst. Finally, the application of Kokum butter quicken the healing of wounds and can be used for cosmetic purposes. […]
Next month, May 2nd and 3rd BuDa is putting on a Kokum Harvest at our new center in the Angadibail forest. If you haven’t already seen the place, it is beautiful, the perfect place for community gatherings like this.
Join us for the complete journey of Kokum from tree to jar. We’ll be picking, processing and preserving the fruit together and even trying our hand at making Kokum-butter the traditional way.
Of course we’ll be beating the heat with a visit to the near-by waterfall, folk games and crafts with Hanmi-Akka. For more of a taste of the celebration, check out our blog post https://buda-honnavar.blogspot.in and our face book page –https://www.facebook.com/events/656517454476228/
Team BuDa Folklore
BuDa Folklore is a unit of Janapada Vishva Prathishtana an NGO based in Honnavar, in Uttar Kannada. The team at buDa folklore has their roots in education, anthropology and community development.
Date Visited: Fri April 3 2015 19:57:06 GMT+0200 (CEST)
We envision forms of tourism which are non-exploitative, where decision making is democratised, and access to and benefits of tourism are equitably distributed. EQUATIONS believes in the capacity of individuals and communities to actualise their potential for the well-being of society. We work toward justice, equity, people centred and movement centred activism, democratisation and dialogue.
Everyday we hear that tourism brings economic development, it creates jobs and revenues. But who really benefits from it? The local community, the village elite, or the owner?
There’s been an exponential increase in tourism in India over the last several decades, fueled by the growing economy and disposable incomes. The tourism industry in India has expanded wildly in an unregulated fashion with no regard for environmental, social and cultural impacts.
The tribal food basket has always been diverse and nutritious, including maize, minor millets like kodo and kutki, oil seeds like ramtila, along with fruits, leaves, rhizomes, mushrooms, meat and fish. […] We have pushed them out of their complementary relationship with ecology, way of life and time-tested nutrition >>
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